CLE Foodcast Lisa Sands

It's hard not to sit across from Flora Grk (pronounced "Gerk") and be uplifted and inspired...not to mention, you might wonder if you've ever worked as hard as she has.

Flora opened Tita Flora's, last year in Independence, Ohio, a place that is definitely NOT a hotbed of mixed cultural cuisines. She's serving up filipino staples in this small, homey spot that will have some similarities to other Asian foods you might have had. Listen to this episode to find out about the ingredients and flavor profiles that are hallmarks of Filipino food, how Tita Flora's came to be (and almost didn't happen), and how Flora's tenacity drove her to fulfill a dream.

Thank you, listeners and supporters for three years and 100 episodes, and building a lovely community of people who cherish local food, and the people who grow, cook and share it., and thanks to Bill Conners, my sound engineer through it all.

The American dream looks a lot like this. A young man from Ghana arrives to the US to attend Hiram College. Misses home. Duplicates a family recipe that goes back six generations. Becomes an entrepreneur with a product in Ohio grocery stores.

Nana Kwamena Takyi-Micah is that guy and Ghana Supreme Sauce is something we can all grab from the international foods aisle at the grocery store. His company is Micah Specialty Foods.

I know you will enjoy this unlikely story and along the way you will be learn a little about the African continent and the food differences therein. If you are an entrepreneur, you'll be inspired by Nana Kwamena's determination. All of us who appreciate the flavors of cultures different than our own will be reminded that the world is big and there is much to learn and discover.

This episode was made possible by All Cleveland Coffee, locally roasted whole bean coffee that gives back to the Greater Cleveland Food Bank with every bag.

Rocco DiSpirto has been on the food scene for more than 20 years...in fact, you will usually see his name preceded by "Celebrity Chef" and I guess that's true. But I enjoyed a fun and meaningful conversation with Rocco, an easygoing, friendly approachable guy (but I was still nervous!) who just published his 15th cookbook, Everyday Delicious. We talked about food, life, how the business has changed, and how his recipes and books have evolved with him and his interests before he stepped into a spotlight at a special dinner for Cooper's Hawk Wine Club Members (I was invited as a guest).

Also appearing at the dinner is Chef Matt McMillin, Chief Culinary Officer and head of food and beverage for Cooper's Hawk and he might have my dream job! In addition to planning menus and developing the direction of the growing restaurant's culinary offerings he can be found leading wine club members on trips to places like Tuscany and Croatia, and making appearances at dinners around the country like this one here in Cleveland.

Food brings people together and that's the reason for this double "BOGO" episode that was made possible by Cooper's Hawk Winery and Restaurants! Thank you, Cooper's Hawk Winery and Restaurants for the opportunity.

I wanted to call this episode Ice Ice Baby, but I was concerned that many of my listeners would not get the reference. If you DO get the reference you are truly among my people,

This episode is presented in partnership with the Ashtabula County Visitors Bureau and it is all about Ohio's Grand River Valley, a premier wine-making region. We're talking ice wine, a variety of wine that allows for creativity and that appeals to all types of wine drinkers. Ice wine is the focal point of the Grand River Valley Ice Wine Festival which is happening all through March. Seven locations on the "ice wine trail" offer pairings and difference experiences for the ice-wine-curious.

In this episode I speak to two winemakers and you'll learn how ice wine is grown, harvested and produced, and you will get a taste of what awaits you in the nearby Grand River Valley. (For more Ashtabula information, try episode 88).

Thanks to Chef Douglas Katz for being a supporter of the CLE Foodcast and to the Ashtabula County Visitors Bureau for the collaboration.

Put down your Timbits, and head to one of Banter's two locations for a pile of poutine! Banter recently reopened in Gordon Square and the combination bottle shop, sausage haus and poutinerie is the place to be for hearty fare inspired by the Quebecois (sometimes called the less dignified-sounding "Quebeckers."

Plenty of research went into Banter, which also has a second take out shop at the Van Aken District. Owner Matt Stipe wants you to think about the poutine, which takes some liberties from the traditional brown gravy and curds variety, but he also takes great pride in being a wine and beer shop, with curated selections he chose himself.

Trust me on this, the fries alone are worth the visit. But, considering that you can top them in a myriad of ways, with squeaky Ohio-made cheese curds, well you've got something close to paradise, friends.

This episode is presented with support from Chef Douglas Katz. Partners include the Cleveland International Film Festival, April 3-13, 2024, and the Ashtabula County Visitors Bureau.

After roughly 10 years associated with Saucisson, the artisan butcher shop she built with former partner Penny Tagliarina, Melissa Khoury knew the time had come to walk away. Earning and plenty of local and national notoriety, including coverage in Food and Wine and Oprah's magazine, and the chance to "Beat Bobby Flay," the little Slavic Village butcher shop that could DID IT ALL.

Penny left to pursue a career in hospitality in Arizona and Mel continued to run the shop, hoping for a Slavic Village revitalization that still hasn't arrived. After facing, and surviving, other life-changing things like a pandemic, a health scare, and turning 40, Melissa decided to close Saucisson at the end of 2023.

I am truly honored to have heard her story and to bring it to you.



This episode is presented with support from Chef Douglas Katz and the Ashtabula County Visitors Bureau.