Charcuterie

 I remember at the age of six, walking into Alesci’s, an Italian deli, and being hit with wonderful aromas. I approached the counter with my mother while she placed her order, and a young man reached down to me and gave me a slice of some of their Genoa salami. Never had I ever tasted anything so complex. Salty, rich with fattiness, and the sweet garlic flavor lingered on my taste buds. Ever since then I have been completely obsessed with all types of salamis and cured pork products. Most people eat charcuterie every day and don’t know it. Salamis, pepperonis, hams, bacons and sausages all involve charcuterie. Charcuterie was a dying art in America, but it is now bursting back into the restaurant scene, and selling for way more than it is worth.
    One of my favorite spots in downtown Cleveland, is Lola, Michael Symon's restaurant. Not only has he been on numerous cooking shows, but his restaurant is amazing. I always go there specifically for the charcuterie. The charcuterie I had was amazing as always. It was duck prosciutto, pork pate, and other different types of salamis. Served with pickled veg, house made mustard, and crusty bread. I love this restaurant, and Michael Symon for trying to bring the Cleveland food scene. You got to check this place out!

Not your average grilled cheese

When I was in Ohio for my winter break from school, I was lucky enough to enjoy my favorite sandwhich shop. It is called Melt Bar and Grilled located near Cleveland. It is so unique and amazing, and I wish I had thought of the idea myself! Two large slices of buttery bread start the sandwhich, and everything and anything can go in between. My favorite had been the barbeque chicken with cheddar cheese and carmalized onions. It was the perfect balance between tanginess from the barbeque sauce, sharpness from the cheddar and a little sweetness from the onions. It was the only thing I had ordered there, but this time I decided to be adventurous. The Paramageddon, cleverly named after Parma,Oh, not only the where most of Ohio's Polish reside, but also where you can find delicious hand-made pierogis. This sandwhich included two potato-cheese pierogis, nappa vodka saurkraut, grilled onions and sharp cheddar. WOW! I have never had anything like this. It is a total no-brainer, who wouldn't want pierogis on a grilled cheese!? This place is insanely good and is worth the trip!!



photo from Serious Eats!...my photo didn't do this sandwhich justice!

Swensons!

 As I have mentioned before, my number one burger spot is Ohio is Swensons. I have dreams about it at school, and it is the first place I stop at once my plane lands in the Akron-Canton airport. I'm sure everyone has their favorite burger joint, but Swensons takes the cake ( or bun in this case). They start by grinding their beef in house. This is different from other burger places thst get pre-formed patties, and you never know what is in that ground patty.  I ordered the Galley Boy, so it has two lucious burgers on it. They put the cheese on the bottom part of the bun and toast it on the gril,l and the gooey cheese melts right into the sweet bun. Then it has pickles,onions, tomatoes, and lettuce and two secret sauces. The first sauce being a barbeque based and the second is a mayoniasse based sauce with relish added. These sauces are what  make the Galley Boy famous. I also ordered their homeade "tater-teezers" which are essientailly a potato puff with cheese and jalepenos, deep fried. Of course I had to get thier milkshake as well. I ordered a peanut butter "vic", which is code for vanilla ice cream. Unlike most fast food places, Swensons uses real ice cream in thier shakes as opposed to the powder mix that is added to milk. Each part of my meal was so delicious. I reccomend that anyone in the area stop by and try Swensons!

Ohio is no longer a stretch of farmland

    Not many people think of “the mistake on the lake” aka Cleveland, Ohio as a booming food scene. But growing up in Ohio, I would have to say that it is really an up and coming place for foodies and chefs.
 
     Born and raised in  Ohio, I was fortunate enough to try amazing and diverse foods right in my own back yard. In my hometown of Solon, in the northeast region of Ohio, there were many great places to eat. Alesci’s is where my family and I would go to get fresh Sicilian bread hot out of the oven, as well our deli meats for the week. There was not a single family event or breakfast memory where Alesci’s bread was not consumed.

      Other surrounding area favorites were Yours Truly, a modern type of diner. They have the most amazing French fries. They are cottage cut with melted cheddar cheese and crisp bacon on top. Not for the health conscious, but a delicious snack. Swenson’s which is located throughout northeast Ohio and is the best old fashioned burger joint still existing. Swenson’s hand grinds their beef, and it is never frozen. The buttery sweet bun adds to the deliciousness of the beef. There is not a dining room inside, only a kitchen and a few bathrooms. Your table is the tray that they screw onto your window, and your chair is the seat in your car..In my opinion, it is the best and only place to get a burger in northeast Ohio. Recently featured on the Man Vs. Food and the Food Network is Melt Bar and Grilled. Anything you can imagine on a grilled cheese, they make it. It is truly unique and amazing.

             
     These are the food that I crave when I am up at school in Providence, RI, studying Culinary Arts Food Service Management at Johnson & Wales University. When I eat these foods at home, they provide me with much needed comfort and familiarity, and I hope this blog will educate you that great food can be found in unexpected places.