What: Flavor Tripping presented by Crisp Catering
Where: The B-Side Lounge (map)
2785 Euclid Hts Blvd
Cleveland, Ohio
When: Monday September 13th, 2010 / 7 PM
What: Yumm! Taste the new Flava
Where: The Mercury Lounge (map)
1392 West 6th Street
Cleveland, Ohio
When: Friday August 27th, 2010 / 5-9 PM
What: Yumm! Taste the new Flava
Where: The Mercury Lounge (map)
1392 West 6th Street
Cleveland, Ohio
When: 8PM Monday, July 12th, 2009
Fearless: An Extreme Food Event, June 21st at The Velvet Dog.
Chef Matt stopped by Channel 3 News Today to show Hollie Strano one of the items being served at “YUMM!” an event at Mercury Lounge May 3rd. The foods featured at the event include liquid nitrogen poached ice cream and exploding carbonated berries.
What: Yumm! Taste the new Flava
Where: The Mercury Lounge (map)
1392 West 6th Street
Cleveland, Ohio
When: 8PM Monday, May 3rd, 2009
A New Season for Giving: medWish International’s Summer of 1,000 Dinners
1,000 dinners in one summer may sound like a hefty amount of grub, and believe me it is, but it’s also been a pretty awesome way to help medWish International raise some serious dough for a great cause.
For those unfamiliar with the organization, medWish is a non-profit based in Cleveland that’s committed to the collection, recycle, and reallocation of literal tons of medical supplies that would otherwise be discarded due to strict sanitation regulations in the U.S. Last year alone, medWish diverted an incredible 225.8 tons (fun fact: same weight of the Statue of Liberty) of medical supplies from landfills to regions all over the world—in places where people needlessly suffer because their health institutions lack the necessary medical supplies to care for them.
Read the full post…
Oktoberfest: Doin’ it up right on the good old U.S.A.
So what first comes to mind when us chefs hear the term “Oktoberfest?”
Yep, beer. Just like you.
In addition though, of course we think about the many ways it seems us Americans have come to adopt the glorious combination of food and ale that is Munich’s 16 days of lederhosen-clad debauchery.
This past Saturday (September 19th) marked the first day of the 176th Munich Oktoberfest, but if you not able to make it to Germany for all the fun, there’s plenty right here in every corner of the good old United States you can raise a stein to.
A night of culinary greatness…for a great cause
I find it extremely rewarding, and humbling, to be able translate my culinary talent in helping greater social causes, and am completely stoked to be this year’s culinary chair for the Flavors of Northeast Ohio event.
Benefiting the American Liver Foundation, “Flavors” is a unique and creative culinary gala concept executed year-round by ALF chapters across the country. Each event spotlights premier regional chefs and creates a high-end, exclusive, gourmet experience for an intimate number of guests, who experience five courses of tableside-prepared culinary bliss, in addition to superb wine pairings.
Next Monday’s (September 21) particular event will be showcasing notable chefs and restaurants from around the fine city that is my hometown of Cleveland, and I can’t wait to cook my ass off alongside the likes of Brandt Evans (Blue Canyon), James Foreman (Chefs for Hire), Jeff Jarrett (North End Wine Bar), John Kolar (Thyme - The Restaurant), Jonathon Sawyer (Greenhouse Tavern), Kurt Steeber (Boulevard Blue), Matthew Mathlage (Light Bistro), Michael Nowak (Bar Cento), Peter Vaughty (Moxie/Red Cleveland & Sobe), Rick Carson (Vue), Steve Schimoler (Crop Bistro), and Timothy Maxin (Muse at the Ritz Carlton), among others.
Deliciousness will abound throughout the evening, with a menu that includes Scallop Ceviche, Seasonal Beet & Apple Salad, Tuna Nicoise and many more surprises!
Even better, the magic happens on the 21st in the awesome retro setting of the Silver Grille in Cleveland’s historic Higbee Building in Public Square. If for nothing else, you may know this building as the setting of the “visit to Santa in the department store” scene in A Christmas Story, which was filmed there. Groovy.
If you’re a Clevelander and have tickets for Flavors of Northeast Ohio, can’t wait to see you there…you’re definitely in for a treat. Otherwise, check out the list of other “Flavors” events around the country, and be sure to keep this on your radar screen for next year! www.liverfoundation.org/events/flavors/
- Mytro
Ah culinary consulting…not something you may have heard about before, and sounds a little like a financial analyst and a line cook had a love child. But in all reality, culinary consulting is actually a thriving field that’s full of many opportunities for the food professional. And…it’s also what I do for a living.
When I first “found” cooking it was in making daily meals for my two little brothers. They were always asking me to create new things, being the little brothers they were, and, being the awesome big brother I was, I would try and appease them (plus I was finding I had a real knack for and interest in cooking). Sometimes I’d even build a “food castle” out of whatever it was I was cooking—which they absolutely loved. I found that I really enjoyed making my brothers happy, and being able to bond with them over the seemingly simplistic experience of creating a meal. From this I came to value a greater ability in being able to make other people happy just by cooking for them. It seemed so easy.
As a private chef, my office shifts from my clients’ homes to the grocery store, and on Sunday nights, my own home where I work to prepare for the upcoming week. Yes, in a nutshell I cook food for my clients and their families, clean-up, and go home. But I am more than that, and I certainly didn’t just wake up one day and decide to do this. I could say I kind of fell into it, but thinking more carefully about it there was actually a definitive moment when I decided to give private chef-dom a shot. What did I do following that moment? Well, it was more of a process than something that happened all at once. So what advice do I have for all those out there that might be saying the very same thing?
Step One: Just jump in. Embracing the mindset that you ARE going to do this is my suggestion. Next, it’s time to direct that thinking toward finding a job—which, at first, may be more challenging. There are private chef placement agencies but I would suggest you network your ass off and stay diligent. I was initially introduced to the private chef industry while working with a family for whom I prepared meals in advance (i.e. could be reheated throughout the week without my actual presence). I casually mentioned one day that if I had a few more families that were interested in participating in this kind of program, I might be able to do it full-time. After a few months, I was referred to a family looking for a full-time private chef. I was hesitant at first, but decided to take a risk. NEVER in a million years would I have thought then that I would be here today. I know I know, you’re saying “I hear that all the time, whatever.” Although this isn’t something I thought I could ever do as an actual income-generating career, it’s also not what one typically thinks of when embarking on a culinary pathway. Reflecting on my decisions, I am so glad I took that leap of faith, which has brought me into the circle of love that is a family, and allowed me to help them share the rich experience of enjoying meals together.
We are currently selling our shirts at local kitchen supply stores and culinary book stores. Shirts can now be purchased at The Phoenix Knife House http://www.phoenixknifehouse.com/ (7607 E. McDowell Rd. Scottsdale, AZ 85257). The Knife House also carries an inventory of imported Japanese Knifes. Store hours are Monday to Friday 10am - 6pm, Saturday 11am - 5pm Sunday Closed.
If you are a culinary student, foodie, or chef and have any recommendations on a store that may be interested in carrying our product please contact me sales@stovemonkeys.com.
Mytro & Lynch
We are officially in business and have made our dream a reality. Anthony and I have always wanted to develop a line of clothes to wear as chefs – something that could be worn on the street and keep up with the current T-Shirt fashions. We both wanted something to represent ourselves as chefs outside of the kitchen. I always wondered why other social groups, i.e. skateboarders, athletes, musicians, and even your A-List individuals, had their own identity for street wear. I remember as a teen that I was really into skating and had my own style and name brand of clothing that identified me as a skater. This was important to me at that age because that was what I enjoyed and was passionate about. The clothing allowed me to network and make new friends. Now this can apply to Stove Monkeys clothing for chefs and foodies alike. When walking down the streets of Cleveland, New York, San Francisco, Barcelona, Paris and wherever else a Stove Monkey may be cooking, you will see the Stove Monkey logo on the back of shirts and realize that that person is a chef or a foodie. Maybe it will be a celebrity chef or even an up and coming young chef with whom you could network and trade secrets.
Since the website was launched about a month ago, we have been included in a few blogs. Follow the links below for more info regarding Stove Monkeys.
Unite Stove Monkeys!
Mytro & Lynch
Stove Monkeys have a little fun at the Clevelands West Side Market!
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P.O. Box 241362As a chef you can't make a great meal with poor ingredients and the same holds true with anything that you do in life. We pride ourselves in the quality of our work and stand behind each product. We know that the character of our merchandise speaks for itself and that you are proud to represent as a "Stove Monkey".
