Cleveland Chefs Get Creative To Showcase Beef Diversity

It’s not to say that Cleveland chefs David Kocab and Matt Mytro don’t appreciate a good steak. Both chefs — with prominent Italian-centric restaurants just miles apart on the championship city’s east side — love a sizzling steak. But they also believe chefs can be very creative when it comes to beef. So they joined forces to create a special dinner showcasing these ideas.  Continue Reading

Rewriting the Culinary Rules, Ohio Style

Long before The Greenhouse Tavern opened on East Fourth Street in downtown Cleveland, Ohio the pedestrian-only strip was already making its mark as the culinary epicenter of the country’s next great revival city. But having recently surpassed its seventh birthday, The Greenhouse Tavern — the flagship and pride and joy of its celebrated chef, Jonathon Sawyer — has …   Continue Reading

Seeing RED this Valentine’s Day

For the latter half of the last decade, diners around East Fourth Street in downtown Cleveland have enjoyed an embarrassment of riches when it came to their restaurant options. With one James Beard award winner and Iron Chef, another multiple-time James Beard finalist and a Food & Wine Best New Chef finalist all within a …   Continue Reading

Wanna rock and roll all night

When the Certified Angus Beef ® brand heads to Cleveland with 160 or so friends, it’s bound to be a tasty adventure. Events like these are always much more than … It was a very special evening … we celebrated our Specialists. The 2013 Specialist Seminar, Feb. 27-March 1 in Cleveland, is the place to be for …   Continue Reading

Of vim and vinegar

What do you know about vinegar? How many varieties can you name? Where does it come from? Why does some give your food the perfect touch of … je ne sais quoi? Why do others snap your head back at first whiff? Make no mistake about it … vinegar – even if we know little …   Continue Reading

Celebration Part One: dine around town

Food is emotional … and whether you’re dining in a restaurant, preparing a home-cooked meal or growing the actual ingredients on a farm, ranch or in a small garden, you have some sort of attachment to the process. Over the weekend, Certified Angus Beef ® set out to create a culinary experience like no other. …   Continue Reading

Dem bones, dem bones

Decadence is a beef bone brimming with rich, creamy marrow that spreads like silk on crusty artisan bread. Indulgence is a seven-foot slab of marrow bones and bread, greens and a dusting of cheese. Culinary enchantment is dining around Cleveland on a Friday night. I overheard Chef Michelle Brown (left) of Jag’s Steak and Seafood …   Continue Reading

Chef Scott Popovic: the man behind the menu

There will be a grand celebration this weekend — the official and public grand opening of the Certified Angus Beef ® Education & Culinary Center in Wooster, Ohio. Things culminate on Saturday night with a grand meal featuring courses prepared by some of the country’s notable chefs, including talented Certified Angus Beef ® corporate chef, Scott Popovic. He’s …   Continue Reading

Hurry to Hodge’s in Downtown Cleveland

Nothing floats my boat and trips my trigger like spectacular food and awesome interior design. When those elements combine with urban vibes, rustic flair, down-home hospitality and the charisma of local community … I’m pleased as punch. I had the pleasure of attending an evening open house at the new Hodge’s restaurant in downtown Cleveland. …   Continue Reading

Q & A with Chef Seeholzer

Cleveland’s long history is filled with dynamic duos … Big Chuck and Little John. Lanigan and Webster. Mark Price and Brad Daugherty. Ernest Byner and Kevin Mack. But it’s the culinary scene in this city on the shores of Lake Erie that produced Cleveland’s latest prolific pair. Chef Jonathan Seeholzer is a chef and partner at  The …   Continue Reading

Start your engines

(photo from Food Network’s The Great Food Truck Race)   If The Great Food Truck Race was a dinner, our staff here at GoRare.com would have just cleared the appetizer course. The premiere episode of the reality show satisfied a vacant niche on our palates and left us eager for more. There is drama. Lots of …   Continue Reading

Truckin’ and the grateful fed

Throughout history, mankind generally has had limited options when it came to dining out. In the early days, if the Neanderthal Jones family didn’t want to stay home and feast on grubs and stewed gravel, they could hitch a ride on the back of a Triceratops and roll through the drive-thru at McDinos or Tyrano …   Continue Reading