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![]() Northeast Ohio has a history of making things. Today, along with liquid crystals and polymers, it's salsa and artisan cheese. A hot new food scene is simmering among local growers, chefs, producers, educators and epicures, and from now on, every Friday, WKSU's Vivian Goodman will sample new offerings in "Quick Bites". ![]() Purported health benefits of garlic waft like the aroma Eating garlic poses certain social risks. Yet for centuries, kitchens all over the globe have reeked with it. It’s a staple in almost every cuisine. But aroma and flavor are not all the pungent bulbs are good for. (more ![]() ![]() Sterle's hasn't changed its recipes in 60 years Heaping helpings of authentic Eastern European cuisine are still served in many Northeast Ohio homes. But only a handful of restaurants still make it like mama used to. For today’s Quick Bite, WKSU’s Vivian Goodman takes us to midtown Cleveland for a hefty portion of tradition and a few new twists on the side. (more ![]() ![]() Bad manners have blown many a business deal Champagne sparkles and the shrimp is piled high at the company banquet. But did everyone bring their manners? Today on Quick Bites, Vivian Goodman reports on an Akron firm that teaches dining etiquette. (more ![]() ![]() A New York chef comes to Stark County to show how it's done The Mayans were wrong about some things but not about chocolate. They considered it a gift from the gods. But baking with chocolate can be tricky, so today Quick Bites consults an expert. (more ![]() ![]() Funding comes from the Ohio Department of Agriculture and the USDA A greater quantity and variety of local produce is available year-round now that many small farmers extend their growing seasons in solar greenhouses. Kale, swiss chard, turnips, ginger, garlic and more sun-bathe in the snow under plastic “high tunnels” or “hoop houses”, and are sold at a growing number of indoor farmers’ markets. Still, we buy 90 percent of our food at grocery stores and those fresh local greens don’t go there. Nor do they garnish your plate at most area restaurants. WKSU’s Vivian Goodman reports on a new initiative to make local food available beyond the farmers’ markets. (more ![]() ![]() They've added three not-so-little pigs to their farm family WKSU’s Vivian Goodman began a series of weekly reports about the local food scene in January. Since then even more farmers markets are attracting even more foodies seeking what’s fresh and in season. It’s been a good year for small farms like Portage County’s Breakneck Acres. Now, along with serving retail customers, they’re providing specialty grains to bakeries in Lakewood and pasta makers in Cleveland. For today’s Quick Bite Vivian went back to the farm for an update, (more ![]() ![]() Recipes for 35 meals the chefs make for themselves when they don't have a lot of time If you think you’re busy during this holiday season, imagine what it’s like for cooks and caterers. After a long day in a hot kitchen, meals they make for themselves have to be good, but fast. A new book takes us into the private kitchens of Northeast Ohio’s top chefs to learn the secrets of quick cuisine. WKSU’s Vivian Goodman visits with the author for a Quick Bite. (more ![]() ![]() Liqueurs and infusions made with what's fresh Eating locally-grown produce is now in fashion. And what’s local is what’s in season. So Northeast Ohio’s top chefs work with small farmers to offer asparagus in spring and squash in the fall. But something new is bubbling up. For today’s Quick Bite, WKSU’s Vivian Goodman uncorks the latest development in the farm-to-table movement: “farm-to-bar." (more ![]() ![]() Two hours, five appetizers, five craft beers, and the wonders of nature It’s no news to lovers of good food that visuals enhance the dining experience. The way the food looks on the plate is important. Another factor is how everything looks where the meal takes place. The scenery of the Cuyahoga Valley National Park can be really appetizing. Add a beer and hop aboard the Cuyahoga Valley Scenic Railroad with WKSU’s Vivian Goodman, for today’s Quick Bite. (more ![]() ![]() Tri-C Culinary Arts program has doubled in three years Cleveland’s restaurant revolution promises to be more than a flash in the pan because there’s no shortage of fresh talent downtown. On Public Square, not far from trendy restaurants on E. 4th Street and Ohio City, culinary students are training to become the next generation of celebrity chefs. (more ![]() ![]() A chef and educator has tips on making the most of what's left of Thanksgiving Now that the holiday is over, we’re thankful for the leftovers. We could add some broth to the turkey carcass and make soup. We could make savory muffins out of the stuffing. Or we could get fancy, but for that we need some expert advice. WKSU’s Vivian Goodman arranged that for us in today’s Quick Bite. (more ![]() ![]() Top chefs know the secret but it's hard to do at home Whether your turkey arrives fresh from the farm or frozen from the supermarket, a common complaint at the Thanksgiving table is …it’s too dry. The cure for that might be a refreshing saltwater bath, not for the cook… for the gobbler. For today’s Quick Bite, WKSU’s Vivian Goodman travelled to Moreland Hills to consult with a master chef to make sure our turkey comes out of the oven moist and juicy. (more ![]() ![]() A local food subscription service relies on Amish farmers to serve its Cleveland customers If you enjoy turkey at this time of year give thanks that Ben Franklin didn’t get his way. If the turkey were the national bird we probably wouldn’t kill, cook, and gnaw on it so readily. In today's Quick Bite we encounter a whole flock of gobblers headed for Thanksgiving tables. (more ![]() ![]() The West Side Market was once a beacon to a boomtown and now anchors a burgeoning culinary district This weekend one of Cleveland’s most beloved landmarks marks its centennial. The West Side Market is emblematic of the city’s character, reflecting its ethnic diversity, and its embrace of family, food, and community. For today’s Quick Bite, WKSU’s Vivian Goodman takes us to the corner of Lorain Avenue and West 25th Street where it all began. (more ![]() ![]() Doug Katz of Shaker Square's Fire is the Chef/Partner of the new Provenance Restaurant and Cafe The Cleveland Museum of Art marks a major milestone in its multi-year make-over this weekend with the official opening of a vast, sunny, central atrium. Its centerpiece is the museum’s new restaurant, Provenance. For today’s Quick Bite, WKSU’s Vivian Goodman talks with its chef. (more ![]() ![]() Music, mussels, and more Every month in scenic venues of the Cuyahoga Valley National Park, nature lovers sit down to a feast prepared by the park's own chef. For today's Quick Bite, we find room at the table at Dinner in the Valley. (more ![]() |
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