Celebrate the season by attending the Rogue Ale beer dinner at the Copper Cup in Westlake at 7 p.m. Nov. 29.
The five-course meal with beer pairings begins with a salad of heirloom greens, goat cheese and pumpkin vinaigrette and a sampling of Chatoe Pumpkin Patch Ale. Lollipop chicken with chipotle barbecue glaze complements Chipotle Ale, while sesame-crusted tuna and baby bok choy salad are being served with Orgasmic Ale. Spice-rubbed pork belly with habanero honey barbecue sauce and crispy sweet potatoes is accompanied by Dead Guy Ale. Dessert is vanilla mascarpone beignets and Voodoo Doughnut Maple Bacon Ale.
The cost for the dinner is $30 per person, plus tax and tip. Phone the Copper Cup, 680 Dover Center Road, at 440-835-9900 for reservations.
The holidays are going to be much sweeter this year. Mitchell’s Homemade Ice Cream and Great Lakes Brewing Co. (GLBC) have partnered on an ice cream flavor for the holiday season.
The primary flavor in Christmas Ale Ginger Snap ice cream is GLBC’s Christmas Ale, a holiday ale brewed with honey and spiced with fresh ginger and cinnamon. Similar to repurposing spent brewer’s grain to make GLBC’s bread and pretzels, a small amount of Christmas Ale left over from the bottle filling process is supplied to Mitchell’s. This helps both companies achieve their goal of zero waste. Mitchell’s adds organic ginger, Vietnamese cinnamon, local honey and homemade ginger snaps, providing one more reason to love the holidays in Cleveland.
Christmas Ale Ginger Snap is available at GLBC as dessert and in pints to go. All Mitchell’s locations will feature scoops, pints and quarts for customers.
“Naughty Claus,” an Emerging Chefs dinner featuring Chef Adam Lambert of Bar Cento on Dec. 20, promises to be a wickedly good celebration of food for those who have been naughty and nice.
Chef Lambert will whip up deliciously mischievous fare, paired with holiday libations. There are five courses to be celebrated, whether you have been good or bad. But try to be good, for goodness’ sake. Holiday tunes will be playing and elves will be merry-making. The party takes place at Speakeasy, located downstairs from Bar Cento, at 1948 W. 25th St. The cost is $60 per person. Visit www.emergingchefs.com for reservations.
Emerging Chefs is a Cleveland-based company that specializes in creating distinctive events around emerging chefs, culinary trends and destination dining experiences.
Here are a couple of culinary-related books to add to your holiday wish list.
“Cleveland’s West Side Market: 100 Years and Still Cooking,” by authors Marilou Suszko and Laura Taxel, details the history of the century-old institution told by the people who built it, staffed it and shopped it. The book brings together archival documents, family stories, and new and vintage images, and lets you view the market from both sides of the counter. The book retails for $39.95 at area bookstores.
“In the Kitchen with Cleveland’s Favorite Chefs” is writer and foodie Maria Isabella’s first cookbook. She worked with 35 area culinary greats and asked the question, “What do you prepare at home for family and friends in an hour or less?” With clear, step-by-step instructions, using local ingredients, this book helps you discover what is really cooking in Northeast Ohio, and gives you the confidence you need to entertain like a pro. It lists for $34.95.