Linda Griffith

From Linda Griffith I post too seldom to recall how to do this, so I hope I'm not screwing something up. It's just a year since I finished all of my treatments for stage 2 breast cancer. Nothing terribly out of the "ordinary"...except for the fact that I'd been hurt in a car accident two weeks before the diagnosis and had to delay most of that treatment until now! Because I'd spent nearly 15 years raising money for medical research, I didn't hesitate when offered a chance to participate in a National Institutes of Health Research Protocol. A computer assigned me to the group that would be the most difficult for someone with severe joint pain. Let alone what turned out to be severely torn rotator cuff and blown out bicep tendon! Among other "issues", including a knee problem that is the next issue to be faced. The good thing was...the protocol gave me extra large dose of conventional chemo every other week for 16 weeks. I loved the routine. And I found that ginger was the "go to" thing that took care of everything. Add lime juice and I was such a happy camper! Ginger ale (A natural ginger infusion with fresh lime juice in Perrier as soon as my feet hit the floor) got me up in the morning. Ginger tea soothed my stomach. Ginger in chicken broth soothed me at lunch. Lots of ginger in a stir fry...I was really very lucky because the 4 nausea-causing treatments only caused problems over 4 days and really bad ones for 3 of them. So, ginger was really helpful. After that, I was able to eat without serious issues. And, strangely, my palate was not seriously compromised. I just couldn't cook very well because my upper body was in so much car-accident pain. And my husband, dear sweetheart, forgot how to cook. Yet, he grew up in a restaurant. We are co-authors of 6 cookbooks. I recall standing in the kitchen screaming at him..."I'm going to try to have your name removed from those books because I'm starving to death!" Instead, of course, I called a few close friends, and they brought food. Too funny. But I had hated to accept the many wonderful offers because I was living with such a good cook. Although, I've been the primary cook in the family for most of our marriage. Once I got into the Taxol part of the treatments... it was only pain-inducing (he was at work when I was sometimes shrieking with it, too!)...making edible food became easier. I felt better and seemed to find some energy. Some, being a relative word. I guess I did pretty well, because I also managed to run a benefit from my bed. I couldn't do a lot of things because I'd had an auto-immune reaction to something and all the skin on the palms of my hands and soles of my feet started coming off (I forgot that until I started writing this)...it was pretty painful for quite a while... Any way...6 weeks ago today my right shoulder was finally re-made. It really was a re-make. It's a miracle. And I still have discomfort stirring a pot of sauce. But after everything that was done, I shouldn't even be trying to do that yet. In 3 more months I'll be in much better shape, I know, the therapists promise me. I'm so greatful for everything. My poor husband who couldn't handle my illness and just froze. (But the shoulder surgery was nothing that scared him, you'll be happy to know. ) My wonderful friends who fed me wonderfully well when I needed help. I'm incredibly grateful to be alive all-together, because the woman who hit my car missed my door by 1/15th of a second...and at 45 mph, she would have killed me. I'm really grateful that I can zone out on pain by thinking about what I'd like to be eating...some wonderful raw clams, or fabulous oysters...or teaching a grandchild how to eat a lobster, just as my grandfather taught me. And as he taught my sons...each of us at age 2. I'm a New Englander by birth. And many of these "tastes" are really part of me, I believe that. And while I know that chemo is supposed to cause all kinds of changes to one's palate, I will say that it appears I had only one significant change. I developed a great liking for CHOCOLATE, something I never especially cared about before. And I presume that came about because I couldn't have wine. And now that I can drink again...I still happen to like chocolate. But I am picky. It has to be made by Michael Recchiuti in San Francisco. So, you know I don't get it very often.

Between the two of you, Edsel and Nancy, it sure looks quite marvelous. I'm sorry, Nancy, that you are going to have a long drive for your favorite neighborhood retaurant from now on. But then, this isn't going to be your average Tuesday night dinner. And I imagine that Matt and his staff will turn any night of the week into something quite delightful and unusual. This is going to be very interesting to follow. Lots of good luck to everyone. Thank you so much, both of you, for sharing these marvelous pictures and notes. You all supported a very good charity...close to my heart, as you know. Thanks to all of you. Now I have to go exercise off your meals.

I have to say that the Moxie Burger is absolutely the best. But, it should be at its high price. (Dinner it is $17.00, I think.) We're not talking burger joint prices here. Moxie is one of the city's top restaurants. If I were a guessing person, I'd presume that the beef here is ground from trimmings of various steaks, especially now that the Moxie folks also have Red the Steakhouse right next door. The Burger is outstanding. Thick, juicy and always prepared as requested. Bun is house-made. Sides are equally delicious. Piled high fries and Onions. House-made catsup. From time to time it has been possible to even get a burger with Foie Gras. We have all fallen for this wonderful burger. There are just some nights when braised lamb shanks or shrimp and grits or some fabulous fish preparation or what ever sensational dishes are on the menu just don't quite cut it. And that marvelous burger and a couple of Cosmos (!) just seem to hit the spot---silly as that sounds. Although my husband would switch the Cosmos for Martinis then. Somehow a bottle of wine just doesn't quite make it with a burger. But a good beer certainly would. And I suppose wine would go very nicely as well. But for me, on a burger night, I want that pretty cocktail glass---maybe even twice! Moxie is on Richmond Road in Beachwood. Jonathan Bennett is Partner/Executive Chef.

I read that you are staying in Bra. Not far from Bra is a marvelous little town called Cherasco. Right in the town square is a superlative chocolate shop called Barbero, owned by Giancarlo Torta. You must stop there. It is one of the finest chocolate shops you will ever visit. In fact, Washington, D.C. chef, Roberto Donna visits it about 4 times a year in order to eat his fill. I've tasted everything Giancarlo makes...and I am not a chocolate lover. His Bacci de Cherasco are legendary. This is the land of hazelnuts, by the way. And that is what is important in the bacci. Not far from the shop is a 2-year-old trattoria owned by the chef Marco Falco. Sadly, I do not know the name. But someone should be able to tell you. He had been the chef at another restaurant in Cherasco and opened this place after I left. (My husband and I have written about him in our book, Nuts, published by St. Martin's Press in 2003). Marco is a marvelous chef and friends of ours have loved his new place. Do not forget to try Lardo. It is heaven on earth. I have celebrated my Halloween birthday twice at dinner at Trattoria della Poste in the small town of Montforte...enjoying the menu tartuffo. It isn't that far a drive from Cherasco, in fact. Which was where we stayed. So it will be an easy drive from La Morra. We had no difficulty visiting Alba, Asti (a fantastic restaurant there, too) and Barolo. Even driving at night wasn't difficult...although fog could slow you down a bit. The food is splendid, the wines glorious. And, do get to the Cerretto chapel. It is magnificent. But it isn't always open. Don't forget roasted chestnuts in Alba. They are delicious. And torrone. You must not forget to try some torrone...both kinds.

Hathor, I feel like I am on vacation, myself! Having had the joy of being in and around Torino and Alba during Truffle season a few times, I can smell them again, along with the porcini and those fabulous roasted chestnuts. There is, however, nothing like being there in the flesh. It has been years since I have been in Umbria, however. Now you really make me want to return. If only I could pack myself into Dominic's suitcase! Thank you for this marvelous blog and sensational pictures. Don't stop, please.

More About the Velvet Tango Room from an article that I wrote for "Currents"...a monthly pulication that goes to about 100,000 suburben homes in Northeastern Ohio. I had lots of fun writing this one: ON FOOD & WINE February 2002 A Wonderful Mystery “Ah sweet mystery of life, at last I found you!” These enticing lyrics from a bygone era also set the stage for a Cleveland gem. If you are fortunate enough to know about it and there’s room, you will find yourself transported to a warm and wonderful place you thought only existed in Chicago or New York. All I will tell you now is that its name suits it well, conjuring images of lush elegance of days long gone. This is a jewel of many mysteries. Perhaps it’s the setting, so close to downtown, dimly lit and difficult to find the first few times. Or possibly it is its name in pink neon in a window that often isn’t even visible from the outside. Or is it the vast grate that often covers the whole window-wall outside? It’s often in place when the hour grows late, or the place is filled. Many also wonder about the only TV in the place, muted and set to show only old movies and only in black and white! Still others see mystery in the aura surrounding the handsomely stylish and commanding man who might greet you near the door. The cognoscenti know that nothing is accidental here. And they would suggest that you be patient and its many subtle layers will slowly reveal themselves. They will always entertain, and if you pay attention, you just may not miss an important bit of information, a clue….to something very fascinating that’s difficult to explain. Invisible hands leave little to chance. A small sign by the entrance announces to one and all, not what you will find inside, rather you are told what is NOT there. It is not a place to come in shorts or tee shirts; nor is it a place that serves white Zinfandel wine. In other words, this is not a booze place in the Flats. So what is it really? For certain it is the perfect place to visit after a dinner near downtown. Or it might be a place to visit before you have a late dinner nearby. Or after theater or the opera. An exceptional drink or two made by real professionals enjoyed in stylish comfort. Add some beautiful piano music and one is transported to another place in time. This is Cleveland’s bar at New York’s Carlyle; once you find it, you will visit often. But you will never mention it to those who might not appreciate it. “I see this as a place for mature adults,” Mysterious Creator told me. And so it is, complete with an old and stunning Cuban mahogany bar and richly trimmed back wall, with each end ornamented by slim vertical glass rods. A number of tall, intimate tables are equally inviting. The walls are painted a serious pink. “It’s a really flattering color and it makes everyone glow,” he said. And when I noted the recently installed purse hooks under the bar, he mentioned that he saw them in Chicago a few weeks earlier and thought that women would appreciate having a place off the floor for their purses. And they do. But this is far from all there is. It takes a few minutes to realize that this is not just one room. To the back of the first room, just go up two steps and there, in a subtly lit, plum-painted alcove are deep and inviting pewter velvet sofas, some comfortable chairs and a large antique radio, silenced long ago by age. It might take a few visits, but some time you will finally chuckle at the marvelous painted flamingos on a mirror above a sofa. You can’t see it all in one visit. This alcove is the place to sit when you come with a few friends. At some point you will realize that just a tad further back in the alcove is a baby grand piano which comes to life almost every evening. This entire setting could be an exotic movie set, except, here, there is always someone to serve you who will always know your preferences. Every detail has been planned very carefully. “I wanted this place to be masculine, yet appealing to woman,” Mysterious Creator said. “So I aimed for a look that’s a cross between grandmother’s living room and a ….brothel. It’s got to be seductive!” And it is. He’d been one of this city’s few seriously professional waiters for many years, first waiting tables at Johnny’s Bar on Fulton as a young college student. There he learned well from both demanding patrons and a very demanding boss. When the CSU art department closed before he finished his degree, he just took on more work hours. By then he was very skilled. His last five years in the business he worked at Classics. Twenty years passed in a flash! “I finally knew it was time for me to stop serving other people’s pie,” he said with a chuckle. “It was time to bake my own pie.” There is probably nothing he does not know about food and beverage as “entertainment.” But first he needed to identify his strengths and figure out how he might use them best. Then he examined the entertainment needs in the region in relation to his particular set of strengths and experiences. Conclusion? An elegantly comfortable, free-standing bar with live music did not really exist here as it does in other big cities. There was no destination place that was top shelf all the way. About that time, an old bar, not far from his home, came on the market. The building was virtually derelict when MC bought it. But the location felt right. It was easily accessed by East and West siders alike. It was close to both Tremont and Ohio City. Parking was plentiful and free. The neighborhood, while old, is safe. Then surprises came tumbling out of the walls; there is an album of photographs to prove it. In fact, it may be what turned his hair to silver by the time he opened! A weight-bearing wall was close to collapse because a previous owner removed the beam, but never thought to replace it. Luckily the second floor did not pancake into the first. And Mysterious Creator and a group of supportive friends were able to do most of the work themselves. In the end, their results are quite beautiful and very, very appealing. It is obvious that its style was determined by a clever person of elegant taste and unusual humor. There is nothing left to chance. The bottles behind the bar speak volumes. There is only quality here. Top, top shelf liquor, the finest Champagnes and exotic liqueurs abound. The two women bartenders are mature and experienced; any cocktail you might want, they can prepare, no matter how obscure. Guests understand that making real cocktails takes talent and attention. Glasses are chilled, not rinsed with ice water. When needed, cocktails are mixed with only freshly made simple syrup and hand squeezed juices. Not surprisingly, folks living near the bar were horrified to learn that their derelict watering hole was no longer. Drinks here now start at $10 and people are happy to pay the price for quality. The next worry was….would they come, again? There is nothing MC does not know about good service and how best to please his customers. He is expert on making people comfortable under virtually all circumstances. And his touch is so subtle it is rarely noticed, except possibly by his friends. Then there are the “extras.” Each woman receives a long stem rose, hand-stripped of thorns. There is an array of exceptional hand-made chocolates offered on a special “menu,” usually preceded by a variety of samples. They are a perfect compliment for a bottle of vintage port or a glass of champagne. From time to time, he might offer a petite edible chocolate cup filled with Bailey’s or port. His frequent patrons love these little touches. He knows just how to make women feel Fabulous. Which is why people come and return again. How can we not love someone who believes that a flûte of good champagne makes every woman beautiful? Like celebrated bars of an earlier century, this has its “potent house-specialty cocktail.” Here it is the French 75, named after a special piece of French artillery used in the first World War. Legend says the drink originated in Venice’s fabled Harry’s Bar. It is made with cognac, champagne and some mysterious extras. A few French 75s and you, too, will certainly start wondering about the people who seem to disappear in the back, behind the piano? Or were you just too caught up in conversation to notice their return? .......... There is much more to this article. The Mysterious Creator is Paulius Nasvytis. Recently he did a very brave thing...he totally purged his beautiful VTR of all smoke and took it smoke-free. All of its mixes are natural now. All of the juices are fresh. Paulius is a student of the exotic cocktail, so that menu is constantly evolving. There will be special ones for the winter to replace the summer ones when those special fresh ingredients are no longer available. I don't work for Paulius, I hasten to say. But I have to admit that I've probably known him for almost as long as I've known my husband, since he first worked as a waiter since before Fred and I were married. Velvet Tango Room (216) 241-8869 It is On Columbus just south of where it crosses Abby (behind the W. 25th Street Rapid Station)

Smothered in onions. What a way to go. Sounds divine. ← So, If I am going to have only one Dim Sum, alas, in Vancouver...in late August, where should I go? I am terribly Dim Sum Deprived!!! We live in Cleveland and normally get our "fix" in San Francisco, but it has been ages. This is our first visit to your city and it has been shortened because children/grandchildren are coming to visit.

Over 3,000 ...As a new member here...I just found this string. I've not counted in a long time and I've not opened a bunch of boxes since we moved almonst three years ago! But I'll admit that I have a leg up on many of you...since I've been cooking since before many of you were born. I also began seriously collecting very old books when I began writing cookbooks and knew that I needed reference material, since good libraries weren't nearby. With the help of culinary historian Jan Longone, I've delveloped a marvelous collection that includes a vast amount of old ephemera---those splendid recipe pamphlets that were written by superb cooks/writers to accompany food products. Anyway, most of my antique books are not of great value because they are in very poor condition, but they have wonderful information. But I find them to be of special charm with views into the way people lived in other centuries, especially when most folks had cooks. I also like to know how they cooked, of course. And I often get ideas for recipes from them and write about these in our books. Someone also mentioned Alice, Let's Eat...which I adore. And always have within reach, just to make me laugh. Bud Trillin's magazine pieces are always extraordinary, but this collection will remain my personal favorite. Craig Claiborne's original "NYTimes Cookbook", with its missing spine and stained pages is my first cookbook. It's what gave me courage to host a party for 100 people as a bride of 6 months (I was nuts!)...and made me into a confident cook from the start. He signed this book in 1980 and loved the way it looked. Like most of you, I'm sure, I read my cookbooks and use them for inspiration, more than anything else. It is how I want my own cookbooks used, as well. They shouldn't be the Holy Grail. But insights and encouragements.

If you are driving, allow enough time. Unless that road has really been changed since we've been there, it is slow going. A fabulous view for the one who dares to look, however. And a magical setting. We did go before folks in the US knew about Adria. The kitchen is the most amazing one I've ever seen after a meal has been served. It was so amazingly orderly. Enjoy the experience. As has been said, it is very relaxed and welcoming.

I am so delighted with everyone's pleasure with their dinner at Carrie Cerino's restaurant. It is one of my favorites and one of the places that the Northern Ohio Slow Food Convivium has held numerous special events. The Blue Egg Ravioli were created for our very first Convivium dinner event at Carrie Cerino's and they were inspired by Kathy Breychak's Blue Eggs and ravioli I had enjoyed at La Buca in Zibello, Italy (a village on the Po River, outside of Parma.) But they are now Dominic's signature dish. As the founding leader of the convivium, and as a long-time food writer in Cleveland, I knew this was a perfect place for Slow Food. Dominic Cerino is the 3rd generation to be owner/chef here. While it is nearly impossible for him to change the decor, because the old, loyal customers won't let him, he has been dedicated to preserving his grandmother's fantastic recipes and traditions of a totally scratch kitchen. But, at the same time, he has been taking the restaurant back to her chickens and meats that were from a time that these products were not factory farmed, but rather, came from farmers who raised them carefully and fed them carefully so that they had real fat and real flavor. Dominic now buys all organic chicken, even organic chicken bones for his stocks and soups. His pork is all Heritage Pork, either coming from a wonderful Ohio farmer who raises Large Black swine and Tamworth, or from Heritage Foods USA. His farmed salmon is organic and his wild salmon is flown directly to him from Alaska by the fisherman who caught it. Dominic buys salumi from Aramandino Batali in Seattle. And he is also curing his own and making fabulous Salami. And in October, he will be part of the 8 member Ohio delegation that our Convivium is sending to Slow Food's Terra Madre gathering in Torino, Italy. This will be a gathering of 6,000 farmers, fishermen, chefs, educators....representing Food Communities of more than 100 countries from around the world. Dominic, and our other Chef delegate, Michael Symon, embody Slow Food. They have enormous respect for their family's traditions and artisinal foods. And they respect local producers and work with them as much as possible. There are other chefs in Cleveland I wish we could be sending as well. Hopefully in 2008! We had a sensational food event with 6 of Cleveland's top chefs and Armandino Batali as the guest of honor at Carrie Cerino's in early June that raised the money we needed for our Convivum to send everyone to Terra Madre. The food was fabulous...it included lots of salumi and two Heritage Suckling Pigs!