Bar Louie will be holding their 6th annual Tater Tot eating contest on Thursday, September 19th at 8pm.
The event will be taking place at all of the Bar Louie locations, including those in the Cleveland area (Legacy Village, Cleveland, and Westlake).
For more information, visit visit www.rockthetot.com.
Downtown Akron, Lock 3
August 17-18, 2013
The National Hamburger Festival is being held at Lock 3 in downtown Akron on August 18th and 18th of 2013.
The Hamburger Festival is back for another year in Akron! Come down and try a few burgers- ranging from the traditional to the unique. In the past there have been deep-fried burgers, greek burgers, breakfast burger, and other variations you might not have ever dreamed of. For the past several years, I've been a judge in the best burger competition, and I've been asked back again this year. It's a chore tasting so many burgers, but I'll power through it and let you know how it goes. Check back after the festival for the competition results, and in the meantime, hope to see you there!
Late in the fall of 2012, I had the opportunity to stop at Popped!. Located within the newly developed Acorn Alley area of Kent, lies the small popcorn shop owned by Gwen Rosenburg who is helped out by her husband, Aaron. As you walk into the unassuming shop, the wonderful aroma of freshly popped Ohio grown corn tantalizes the nose and taste buds.
Gwen pops corn with common flavors such as caramel, caramel with peanuts and kettle corn along with unique flavors such as "Firehouse", "Baja" and white cheddar. I ordered a small cone-full with the white cheddar. It tasted as fresh as fresh popped corn could be with a satisfying white cheddar cheese taste. If you pass through the Kent area and are looking for a light snack, you must stop at Popped! Eat up!
It’s no secret; Clevelanders love food, football and beer! That’s why some of the hottest food trucks in town have partnered with Mavis Winkle’s in Independence to create the very first “Touchdown Chowdown.”
On December 9th, the Browns face off against the Kansas City Chiefs and Cleveland’s popular food trucks will be lined up outside Mavis Winkle’s serving up an eclectic offering of tacos, barbeque, Cajun inspired dishes, desserts and other unique gourmet comfort foods.
Mavis Winkle’s, located at 5005 Rockside Road in Independence, Ohio will provide a warm place for football and food truck fans alike to watch the game and enjoy their food and drinks specials.
The trucks participating are: Mavis Winkle’s Paddy Wagon, StrEAT Mobile Bistro, Fired Up Taco, Zydeco Bistro, The Cleveland BBQ Company, DonutLabCleveland and Sweet! The Mobile Cupcakery.
Izzy Schachner of StrEAT Mobile Bistro says, “What makes the Touchdown Chowdown unique, is traditionally food truck events like this happen downtown. The suburbs rarely have an opportunity to sample from multiple trucks at one location. We wanted to create a free, fun series of winter food truck events that would mimic the Chowdown’s that happen in warmer months while providing a warm place for our customers to enjoy their meal and watch the Browns game.”
The event is family friendly and admission is free. Mavis Winkle's will be open for full bar service at 10:30 am and trucks will begin serving at 11:30 a.m. Food and bar service will continue through the end of the game. The food trucks will be charging their regular prices for their offerings, with drink specials to be announced by Mavis Winkles before the event.
Guests can RSVP their attendance on Facebook to receive a wristband that entitles them to VIP specials throughout the event. Just search for “Touchdown Chowdown Cleveland” or go to: https://www.facebook.com/events/451846371540284/ for more information.
Off of the main paths of Ohio City is Momocho. Owned by Chef Eric Williams, this two story no frills, no glitz exterior masks the Mod Mex flavor experience that awaits inside. Momocho, roughly translates to "helion little boy". And, that's what Chef Williams and his staff must be as they daringly break many rules with their creative twist on Mexican fare.
Momocho is appointed with a bar and dining room on the first floor and an open kitchen and another dining room on the second. Integrated into the open kitchen is the chef's table; a cozy, two seat space where my wife and I dined. As we were seated, we were introduced to Chef Damon Ginnard who did double duty, not only by personally waiting and serving us, but also preparing the rest of the diners meals along with Chef Tom Burke. Having direct access to the chefs, we deferred to them for our food and beverage suggestions. Their suggestions were terrific!
For starters came the recommended the honey crisp apple, mango, thai basil and serrano chile guac. If you don't like that, don't worry. There is a traditional guac followed by six tempting varieties - each made to order. A seventh option is for a sampler consisting of three of your choices. The guacamole comes piled higher than most double scoop custard cones. It, along with fresh fried chips and a side of salsa verde was almost enough by itself to dine on. The guac and salsa were fantastic! After the first bites, I knew right away that we weren't going to be disappointed with anything else.
While munching on the chips, guac and salsa, I watched as Chefs Damon and Tom performed a well rehearsed dance around each other as they prepared food in the small open kitchen. After working together for over five years, I suspect that they read each others minds. I also watched as they prepared almost everything the menu offered for the rest of the diners in the restaurant. Everything that traveled out of that little kitchen looked very appealing. The most exciting part of this was watching as my and my wife's meals were being prepared and ultimately served. How cool to know exactly when your entree will arrive!
About the entree, I decided to go on my own and selected the Bistec; a hanger steak, prepared to order, and served with a honey-chile chipotle mojo and salsa verde. I ordered it medium and perfectly medium it was. Everything on this dish was fresh. The beef had a flavor that could stand on its own. When I wrapped it in the accompanying tortilla and drizzled the honey-chile chipotle mojo on top, the flavor popped with a terrific combination of a little sweet and a little heat! With a side of the ala carte sofrito green beans, this became a meal with a culinary artist's pallet of flavors to be reckoned with. I've had variants of modern Mexican before, but this one topped them all!
With everything being so good, I couldn't say no to trying some desert. Chef Damon's recommendation was the Capirotada; a bread pudding concoction made with gingersnap and jalapeno and topped with flame caramelized sugar and a dollop of whipped crema. This sweet and heat treat was a fascinating and delicious way to end a fantastic dinner. There is a selection of innovative margaritas that, like fine wine, can be paired with each meal course.
If you are tired of the standard fajitas or tacos, beans and rice that you get at most Mexican restaurants, you MUST try Momocho. And, when you do, EAT UP! Then.. . EAT UP some more!