NancyH

is a just-posted interview on Northeast Ohio's Cuisine Scene, with Chef Chris Hodgson, who will be meeting with us for a chat, then serving our lunch tomorrow off of his Hodge Podge Food truck. Note at the last minute of the interview, when asked who the great Cleveland chefs are - we are eating this weekend at establishments owned/operating by almost all of the folks he mentions (we just don't have time for Flying Fig and Lucky's, though I wish we did).

We can work this out tonight; I had asked Edsel to pick up folks for the WSM; we might also need a driver for Shaker. See you all at Happy Hour - Chef Rocco Whelan of Fahrenheit was on Fox 8 News this morning making cool Grilled Cheeses - can't wait to see what he's cooking up for us!

Does anyone need transportation to Tremont tonight who doesn't have it yet??

What time do we want to assemble at the respective markets for shopping on Saturday? Is 10am a good time? We should designate landmarks to meet up at for each market.

My list for Sunday is 17 definite and 8 maybes (plus the extra Shaws as maybes). If we set the time for 10:30 to accommodate the travelers, can we get a better sense of how many maybes we still have? That's a large disparity to ask a kitchen to prepare for. And the Marriott was very gracious about giving us that great room rate. Sunday: Amp 150 $30 includes tax NancyH +1 Edsel Tino27 torakris Kerry Beal Chris Hennes +1 (1 veg) David Ross Connie Hayashi +1 (1 veg) JAZ Jeff Meeker prasantrin +1 Kasw (Karen) +1 Luckygirl+1 (maybe) Ronnie Suburban +2 (maybe) Fatguy +2 off menu (maybe) Sam & Joyce (maybe) 17 +8 maybe (+2 off menu). Should Dave the Cook be on this list?

Dave - you can get into someone's car after lunch to go to Crop and back to downtown. Beth - would you be willing to pick Dave up and take him to VTR Friday? VTR back to GHT will be easy, and your hotel is a walk or easy ride with almost anyone after dinner. Dave - do you know whether you want to shop at the Farmers' Market or the West Side Market on Saturday? I think West Side Markets fits with what I need. May I have a local volunteer who is going to the WSM pick up Dave downtown on their way to the market? I'm planning to coordinate at the market, and I don't want to over-commit myself to too many things at once.

Dave - you can get into someone's car after lunch to go to Crop and back to downtown. Beth - would you be willing to pick Dave up and take him to VTR Friday? VTR back to GHT will be easy, and your hotel is a walk or easy ride with almost anyone after dinner. Dave - do you know whether you want to shop at the Farmers' Market or the West Side Market on Saturday?

33, including our hosts.

Finally, finally, I have the Greenhouse Tavern's menu, which will be $70 per person, plus beverages, tax and gratuity and all on individual checks. This menu looks well worth the wait! All will be served family style. 1sts: Grilled Octopus and Salami w/ white beans, garlic scapes & grilled bread Foie Gras Steamed Clams w/ butter, red onion brûlée, late harvest viognier vinegar & grilled bread 2nds: Dad’s Tomato Sandwich w/ Red Basket tomato, olive oil pressed onions, lemon aioli & focacia Fifth Quarter w/ tasty bits mp Grilled Romaine Caesar w/ crispy shallot, anchovy, lemon, crouton, curly parsley & parmesan 3rds: Roasted Pigs Face w/ shrimp paste BBQ, raw vegetable salad, shallot mignonette, lime wedges & lettuce cups Tomato and Fregola Summer Cioppino w/ local heirloom tomatoes, charred scallions & bread heels Vegan Gnocchi with a Tomato Ratatouille Sides: Assorted Frites Dessert: Sampler from Pastry Chef Matt Dankos

You are paying me for the food segments Thursday (so each restaurant can give me one bill for the group and only have to do individual checks for drinks, which will expedite getting us to each place on time) and paying me for the Saturday Feast. Everything else will be paid directly to the venues on individual checks.

Ok.. I'll bring cash.. I'll just treat this trip like I would treat a trip to Las Vegas. Will you be able to provide change? I won't have time to get to the bank to break a bunch of Benjamins I'm sure the restaurants can break a few bills. And everything except Saturday feast and Thursday food is "pay as you go" and all of the venues take credit cards for those who prefer them.

Please PM me if you want/need my cell phone number.

Eventbrite is now live for Saturday. I have Eventbrite set to end ticket sales tomorrow, Thursday, at noon, so please purchase your Thursday/Saturday tickets ASAP if you wish to utilize Eventbrite and pay by credit card.

I put up Eventbrite for Thursday (and I need to add Saturday) so that folks who prefer to use plastic for everything may do so. I would honestly prefer to just collect cash for those events. But please do bring cash if you are not paying by Eventbrite. The other items are "pay as you go" with the venues.

Isn't there something between these two? Friday- our meet and greet with Chris Hodgson (of Great Food Truck Race 2 - either first finalist or winner!) starts at 11am. The Hodge Podge truck will start serving at 11:45. After we are done eating and greeting, we will head over to the historic building in Ohio City for a Tour of the soon-to-open Crop Restaurant by owner/chef Steve Schimoler. Travel and tour will take no more than an hour. After that, a break until Happy Hour, though anyone who comes to Crop and just wants to just stay in Ohio City (where VTR is also) could wander the West Side Market or have a beer at Great Lakes Brewing Company.

No problem re VTR. Ronna - are you attending Sunday's brunch. Do you have a vote as to time?

Jeff Jarrett, like most Chefs, adores a challenge, so he's re-worked our Sunday menu to accommodate the earlier time frame as I requested - I suggested that the earlier hour called for something a little more "brunchy", and I shared with him that last year, we did a bacon tasting (please speak up as to the 10 vs. 10:30 times; we'll do the garden tour after for those who can stay) and he responded with this: 1) Watermelon Shooter 2) "Bacon & Eggs" 3) "Bacon & Eggs" 4) "Chicken & Waffles" 5) "Bacon & Eggs" 6) Peach Dessert After a "Mwahahaha," he clarified: First bacon and eggs is a deviled egg filled with bentons bacon. Second will be a salad with lardons and sous vide egg. (Jeff gets his greens from local source KJ Greens and they are awesome.) Third will be pork belly, mushrooms, potato, smoked gouda, fried egg. Almost everything in Chef Jeff's kitchen is locally and/or sustainably sourced and the man knows how to make a pork belly sing. I will even put up with mushrooms to eat this (Tom and Edsel are laughing now). The Chicken & Waffles course will be even more cool: Buttermilk fried chicken liver, chive waffles, kimchee kraut, ohio maple gastrique - Jeff is one my my favorite Cleveland chefs because he's all about playing with his food, which is why I hope that many of you can and will stay to enjoy our final group meal. And Jeff will of course accommodate the vegetarians (I have Mrs. Hennes and Dance in that category for this meal) and kids (and SOs who aren't as food forward) may order off of the restaurant menu, which has "kid friendly" options. Torakris- let me know if you want to bring any of yours!

Karen has agreed to pick up 2-4 people from the Marriott Thursday evening. Who needs a ride? Don't worry, we'll figure out a way to get you home after!

David - what time are you planning for? I'm totally open. I'll arrive about 230p tommorrow and should be at the hotel by 330p. Please post a time when you know, and we'll try to join you!

David - what time are you planning for?

Thai hot peppers? Love a little Thai Basil. So far, we have ripe Cherry Peppers and Hungarians. We have green Anaheims and poblanos; nothing specifically Asian this year. Bob will check a couple of other varieties out there tomorrow. How much Thai Basil would you like?

We have the following items available from our garden; please post and tell me how much of what you might desire for Saturday cookery: Basil Thai Basil Hot Peppers (assorted) Chinese Garlic Chives

One last correction to Chris's post - Greenhouse Tavern will be $70-73 (still waiting for that final confirmation) not $65 - had to make sure we'd have enough pigface for 30+ people! And $30 for AMP 150 includes tax, you only need to add beverage and tip.

Friday dinner at GHT begins at 8pm. Sunday will be at 10 or 10:30, at the group's pleasure. What is your pleasure?

Friday we will meet with Chris for our private chat at 11am; Hodge Podge will start serving around 11:45am until out of food!