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Is it just me, or are they making the eyes of these needles smaller? Reporter Chuck Yarborough, who spent a day embroidering promotional apparel at Cleveland's Logotec, tries in vain to thread one of the heads on a commercial embroidering machine.
OJT FACTS
Commerical embroiderer
Fear factor: 0 . . . until my fingers and I realized the Logotec shop featured 2,700 needles all moving at a rate of up to 1,000 stitches a minute.
Coolest thing: Threads are one color, but overlaying different colors can create a sort of graduated cotton rainbow.
Frustration factor: 10. Man fingers, bad eyes and the dreaded "night before the morning after" make for a tough time when threading 2,700 needles.
I know what you're thinking: Chuck, why on earth would a manly man such as yourself take time away from testosterone-fueled pursuits like ultimate fighting, tractor-pullin' and grease-monkeyin' to dilly-dally with needles, clacking machines, bobbins and "cones" of thread with names like mint and ultra blue?
Well -- Hawk! Scratch! Snort! Spit! -- let me tell you, you can bet your stitch count that embroidery ain't a game for sissies! Not at Logotec, the company on Cleveland's West Side that embroiders and does screen printing on promotional apparel where I went to learn about the art.
A handful of interesting websites online to check out this week:
Creative outlet: "Creativity is how humanity develops -- it's what separates us from animals," says Carolyn Jack. "It connects seemingly disparate fields, and it affects everything from science, technology and business to arts and recreation, government policy and even the latest fashions."
It's also the focus of Geniocity.com, the interactive online magazine on which Jack, former longtime editor and critic for The Plain Dealer, is a director and founder. Offering "tools and toys for people who think," the site looks to become something like Time magazine, but focused solely on creativity and innovation. Its first stage consists of a collection of blogs, including Jack's and one by Peter Friedman of the Case Western Reserve University School of Law, exploring innovations in law. Its Cleveland-centric online store offers original works from area artists in a variety of fields.
WEDNESDAY
BLT Chicken Salad
Makes 6 to 8 servings
1/2 cup mayonnaise
4 tablespoons barbecue sauce
2 tablespoons finely chopped onion
1 tablespoon lemon juice
1/4 teaspoon pepper
8 cups torn salad greens
2 large tomatoes, chopped
1-1/2 pounds boneless skinless chicken breasts, cooked and cubed
10 bacon strips, cooked and crumbled
2 hard-cooked eggs, sliced
Prepare the dressing: In a small bowl, combine the first five ingredients; mix well. Cover and refrigerate until serving.
Assemble the salad: Place salad greens on a large serving platter. Sprinkle with tomatoes, chicken and bacon; garnish with eggs.
Presentation: Drizzle with dressing and serve promptly.
Source: Adapted recipe from Taste of Home Fast Family Favorites.
At St. Wendelin, there is a sense of relief that it may stay open. At St. Malachi, there is a sense of loss over the plan that it merge with St. Patrick.
For all Cleveland Catholic churches, the wait is over after 18 months of struggling with the question of which parishes in their neighborhood should survive a wave of planned church closings.
Over the next week, regional church committees will recommend that at least two dozen city parishes in the Cleveland Catholic Diocese close. Historic landmarks such as St. Stephen, prominent ethnic congregations such as St. Casimir and minority parishes such as Epiphany are among those churches.
The Cleveland parish plans must be submitted to the diocese by Nov. 15.
Bishop Richard Lennon is not expected to make a final decision on closings until March, but some parishes, including St. Jerome and Our Lady of Good Counsel, are lobbying to overturn recommendations that they be shut and merged with other parishes.
Hated reading the entry in David Byrne's blog last week about how a Cleveland cab driver tried to beat him out of a $100 bill when the former Talking Head and friends from his solo tour went out to Shaker Square for a movie.
Mr. Tipoff, Michael McIntyre, tracked the cabbie down for his Saturday column to get his side of the story. Having read both accounts the cab driver comes up short in the credibility department if you ask me. If only the guy knew his rock stars.
The megachurch is moving to the city.
Bucking the trend of city churches adding worship sites in the suburbs, The Word Church of Warrensville Heights will open a satellite church Sunday, Nov. 2, at East Tech High School on East 55th Street in Cleveland.
The Rev. R.A. Vernon, pastor of The Word Church, said he was called by God to establish a church in the East Side neighborhood where he grew up.
"Something in my spirit said if Jesus were alive, there is no question he would go to the heart of the city where the greatest need is," Vernon said. "Why let me be raised in the projects of Cleveland and give me this success ... if not to come full circle?"
As a fitness journalist, it's my job to approach each activity I try with an open mind. When it came to Spinning, though, I'm pretty sure I was biased.
The program, done on a stationary bike, was designed by a cyclist. To me, that meant it had to be good.
Happily, the class I took with Beth Del Col at Cleveland State University exceeded my higher-than-average expectations, providing a tough workout that drew upon my whole body, not just my legs and lungs.
Spinning is a trademarked program invented in 1989 by endurance athlete Johnny G. The workouts he designed now are offered as an elective at almost every mainstream gym.
Market development. The Ohio State University Extension offers "Feasibility Studies and Business Planning for Farmers Markets" from 9 a.m. to 2 p.m. on Wednesday, Oct. 22, and Thursday, Oct. 23. The workshop is open to food producers, volunteers, community leaders and educators, and focuses on feasibility of starting a new market and business-plan development for existing markets. The workshop is at the following locations: OSU South Center at Piketon, 1864 Shyville Road, Piketon on Oct. 22 and OSU Extension office at 225 Underwood St., Zanesville. Call 740-289-2071.
Wine benefit. The Agnon School in Beachwood hosts a "Divine Wine" benefit at 8 p.m. on Saturday, Nov. 1. This kosher wine tasting features 16 varieties along with gourmet cuisine. Proceeds benefit programming for the school. Call 216-464-4055.
Greg Burnett
Le Petit Triangle Cafe, 1881 Fulton Road, Cleveland, will host a dinner featuring wines from Oregon and Washington. 6:30 p.m. today. $50. 216-281-1881.
Rock Bottom Restaurant & Brewery, 2000 Sycamore St., Cleveland, will host an "Autumn Brewers" dinner. 6:30 p.m. today. $35. 216-623-1556.
WineStyles, 3140 Westgate, Fairview Park, will host "Women Gone Wine!" 6-8 p.m. Wednesday. Also, "Lost Angel" wines. 6-8 p.m. Thursday. Each event is $10; $5 for wine club members. 216-712-6400.
The Flying Fig, 2523 Market Ave., Cleveland, will host a Villa Calcinaia wine dinner. 6:30 p.m. Thursday. $70. 216-241-4243.
VinoMatique, 109 Front St., Berea, will feature French wines. 7-9 p.m. Friday. $15. 440-826-9463.
Jerry's Wine Center, 9182 Broadview Road, Broadview Heights, will feature wines for Halloween. 6-8 p.m. Friday and Saturday. $5. 440-838-4455.
The Wine Room, 35840 Chester Road, Avon, will feature Italian wines. 5-8 p.m. Friday and Saturday. $15. 440-937-6544.
The Olde Wine Cellar, 7990 Columbia Road, Olmsted Falls, will feature wines from the Pacific Northwest. 6-9 p.m. Friday and 5-9 p.m. Saturday. $10. 440-427-1222.
The Brothers Lounge, 11609 Detroit Ave., Cleveland, will host a Glenlivet single malt scotch tasting. 7 p.m. Monday. $20. 216-226-2767.
Christopher's Aurora Bistro, 204 S. Chillicothe Road, Aurora, will host "Judgment Day," California vs. France. 6:30 p.m. Monday. $99. 330-995-2776.
D'Vine Wine Bar, 836 St. Clair Ave., Cleveland, will host a blind tasting. 6:30-8:30 p.m. Tuesday. $25. 216-241-8463.
Cork & Beans, at the Metro Club, Huntington Building, 925 Euclid Ave., Cleveland, will feature Raymond Vineyards of Napa Valley. 5:30-7 p.m. Tuesday. $20. 216-241-4166.
Vineyards Wine Merchant, 6060 Broadview Road, Parma, will feature wines from Chile. 5-8 p.m. Wednesday, Oct. 22 and Friday, Oct. 24. $5. 216-712-6806.
Most of the events listed require advance reservations; call ahead to ensure seating. Listings of tasting events are published on a space-available, first-come basis. Deadline for copy is 5 p.m. Wednesday one week before possible publication. Send information to Tastings, c/o The Plain Dealer Food Dept., 1801 Superior Ave., Cleveland, Ohio 44114, or fax it to 216-515-2033.
Wines just right for a fall clambake
Donald Rosenberg
Plain Dealer Reporter
A real nice clambake deserves real nice wines. Don't skimp on the varietal flavors to complement your feast of seafood, chicken, beef and side dishes.
But this can be tricky. How are you rustling up those clams? Will they need something sturdy in the wine department? Your lobster can be streamlined or luxurious, prompting different liquid accompaniments. Steak and hamburgers will go well with most full-bodied reds.
Here's a trio of possibilities, with a bit more attention to whites than reds. Yet they'll all be succulent additions to your extravagant repast.
The bottle: Belle Vallee Cellars Pinot Noir 2006.
Price: $23.99.
Varietal: Pinot noir.
Where it's from: Oregon's Willamette Valley, where Belle Vallee Cellars concentrates on pinot noir but also produces cabernet sauvignon, merlot, pinot gris, port, syrah and a red blend.
Where we found it: Western Reserve Wines in North Solon.
Tasting notes: This dark red wine has aromas of earth, berry and violets, reminiscent of a Burgundy nose. It reveals the same qualities on the palate, with elegant fruit that is full and round at the outset leading to firm tannins. Drink it now or store it in the cellar.
The bottle: Harpersfield Vineyard 2007 Pinot Gris St. Fiacre.
Price: $16.99.
Varietal: Pinot gris.
Where it's from: Ohio's Grand River Valley in Ashtabula County. Along with pinot gris, the winery focuses on many other varietals.
Where we found it: Pat O'Brien's Fine Wines in Pepper Pike.
Tasting notes: Pale straw in color, the wine has intense stone fruit, herbal and floral notes on the nose. The lovely, full fruit brings hints of roundness and then bursts into a long, tart middle and close. It's made in the generous Alsatian style, and an absolute delight.
The bottle: Ferrari-Carano Fume Blanc 2007.
Price: $16.99.
Varietal: Sauvignon blanc.
Where it's from: California's Sonoma Valley, where Ferrari-Carano makes some of the most luscious wines in the state.
Where we found it: Pat O'Brien's Fine Wines in Pepper Pike.
Tasting notes: The pale gold wine's scents of citrus, tropical fruit, grass and herbs are prelude to grapefruit flavors in a fairly lush style. It goes enchantingly tart.
To reach this Plain Dealer reporter:
drosenberg@plaind.com, 216-999-4269
Special Breyers flavor is the taste for the cure
There are pink ribbons, pink mixers, pick vacuum cleaners and pink ball caps in support of breast cancer awareness. Now, Breyers Ice Cream has introduced a limited-edition ice cream, Double Churn Light Creamy Vanilla and Strawberry.
The sweet treat features a pink ribbon of strawberry ice cream interlaced throughout the vanilla. A donation of $100,000 from the sale of the ice cream will be given to the Susan G. Komen for the Cure organization. The money will help the organization reach out to a variety of audiences with important breast health information and will also be used for research, education and treatment. The product is available at Giant Eagle stores.
Greg Burnett
Lend elegant crispness to meats and seafood, such as Hurricane Shrimp, with kataifi, a shredded form of the phyllo dough. The product is manufactured by Athens Foods, based in Brook Park, and is gaining worldwide popularity. Here's the recipe:
Hurricane Shrimp With Mango Dipping Sauce
Makes 14 shrimp
For the Sauce:
1 fresh mango, chopped
1 cup sugar
1 cup orange juice
1/2 cup lemon juice
1½ teaspoons Asian chile sauce
For the Shrimp:
1/3 cup canned sweetened coconut milk
2 tablespoons lime juice, fresh squeezed
1 garlic clove, chopped
1 teaspoon red chile pepper flakes
1 teaspoon cumin, ground
½ teaspoon coriander, ground
¼ teaspoon white pepper, ground
1 pound large (13-15 count) raw shrimp
8 ounces kataifi, thawed
Cook's notes: Instead of frying, you can bake wrapped shrimp in a 400-degree oven until kataifi (kah-tah-EE-fee) is golden, about 8-10 minutes.
Prepare the sauce: In a small saucepan, stir mango, sugar, orange juice, lemon juice, and Asian chile sauce over medium heat. Bring to a boil until slightly thickened, about 20 minutes. Let cool.
Marinate the shrimp: In a small bowl, combine coconut milk, lime juice, garlic, chile flakes, cumin, coriander and pepper. Add shrimp, toss well and marinate for one hour.
Handle the kataifi dough: Unroll the kataifi and separate a small bundle of strands about 1½ inches wide. Using scissors, cut kataifi strands about 8 inches long. For each shrimp, spread a kataifi bundle on your work surface and wrap dough around each marinated shrimp, leaving the tail uncovered. (You may wrap the kataifi for a free-form look, or tightly compress the dough for a more compact appearance.) Set aside.
Cook the shrimp: One at a time, deep fry wrapped shrimp in 350-degree oil until golden brown and crispy, about 2 minutes each. Remove and drain on paper towels. Serve hot or at room temperature with dipping sauce.
Source: Adapted recipe from Athens Foods, Brook Park.
Monday, Oct. 13
Roasted Chicken With Buttery Chipotle, Cumin and Cilantro
Makes 4 servings
Cooking spray
4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper to taste
2 tablespoons unsalted butter, softened
2 teaspoons minced canned chipotle chiles in adobo sauce
1 teaspoon ground cumin
¼ cup chopped fresh cilantro
Preheat the oven to 400 degrees. Coat a roasting pan with cooking spray.
Season the chicken all over with salt and pepper and place in the prepared pan.
In a small bowl, mix the butter, chipotles, and cumin until well blended. Spread the butter mixture evenly over the chicken in the pan. Roast until the chicken is cooked through, about 25 minutes.
Sprinkle the cilantro over the chicken just before serving.
Source: "Robin to the Rescue" cookbook by Robin Miller.
Cracker spread is simple and tasty
"I got this recipe from a friend of mine when I was living in Stow 10 years or so ago," writes Linn Bowen of Orange Village. "It's so simple and so good -- and can be whipped up for any gathering or just for a weekend snack. It doesn't have a name, so I'll just call it Linn's Cracker Spread. Since I've served it so many times, people come to expect it when they eat at my house!"
Price: $11.99.
Where it's from: California's Napa Valley. It is produced by Three Loose Screws, a division of Don Sebastiani and Sons.
Where we found it: It is available at Heinen's, Giant Eagle, World Markets and Minotti's.
Tasting notes: Deep red and plummy, the wine has a spicy nose with hints of wood. Forward fruit emphasizes tart cherries, a bit of pepper and lively, controlled tannins. It's a merlot with personality.
Pairings: Beef, pork, red-sauced pastas and ripe cheeses.
Each week, Donald Rosenberg highlights a moderately priced wine well worth trying. Listed retail prices are based on state of Ohio minimums; you might pay more.
Fall festival. Check out the fall foliage and experience the German heritage of Sugarcreek and Ohio's Amish Country at the Heini's Gourmet Market Oktoberfest, 10 a.m.-7 p.m. Saturday. There will be beer tasting, German food, cooking demonstrations and more. Heini's is at Ohio 39 and 93 in Sugarcreek. Free. Call 330-852-3500.
Know your superfood. Learn about the health benefits of the acai berry and why it's called a "superfood" at 7 p.m. today at the Barlow Community Center, 41 S. Oviatt St., Hudson. Visit www.monavie.com for more information.
-- Greg Burnett
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