A Celebration of Beef: MEATing of the Minds

I’ve eaten so much beef in the last week, that there is a serious chance I might actually turn in to cow.  But how do you turn down the kind of meals I’ve had of late? (Brazilian steak house, Ruth’s Chris VIP night for example). Two incredibly talented chefs and their teams put together a 7 course menu that would satisfy the most sophisticated foodie and the hungriest of cowboys.  Chefs David Kocab and Matt Mytro combined forces and creativity to put together a “Celebration of Beef,” part one of a two part partnership that puts Ohio beef on a pedestal.


The host for the first night was Restaurant Trentina, the University Circle location known for its innovative Menu Bianco, inspired by the Trentino region of Italy.  Mytro’s restaurant, Flour (Moreland Hills), will host part two.  The pair called it a tasting menu series, but the portions were more generous than your standard tasting meal (see the whole beef shin that came out family style to a table of just six!)


Before service began we were treated to beef charcuterie prepared by the in house chef for Certified Angus Beef Brand, Ashely Breneman.  Then the beef flood gates opened.


First course: Beef Tartare with smoked oysters, toasted yeast emulsion, and pickled radish.  Chef Kocab came out to the dining room to explain his first offering which used strip steak to put his spin on it.  It takes a brave stomach to start here, but I was all in.  And it was a great entry into this well known classic.


Second course: Beef Carpaccio with Nduja, bone marrow Laredo, lemon and shiso.  This was more bright and spicy than you would expect at first glance, and the perfect portion size.


Third course: Potato Gnocchi with pot roast, braised greens and ricotta salata.  This delivered that melt in your mouth flavor that you want from a comfort food that often gets a bad wrap from fine dining restaurants.  Not this time! This dish even made my kale-hating husband a believer in the super food.


Fourth course: Beefy Bucatini.  This dish fooled the eyes and the palate.  Chef Mytro said the mushroom bolognese didn’t actually contain any meat.  Instead they used mushrooms to provide the meaty mouth feel of a classic bolognese, and the pasta was cooked in beef broth to impart the beefy taste.  Genius.

Full yet? Yes, but that wasn’t stopping us.


Fifth course: Braised Beef Shin Peposo.  Made in their pizza oven, wrapped in a tender and tearable bread and served with an herb salad. This, to me, was the show stopper.  It was grand and impressive, served family style.  So. Damn. Good.


Sixth course: Short Rib with Farro, fermented tomato sugo and wood oven carrots.  I think I can count on one hand how many bites of vegetables I took during this meal.  #sorrynotsorry.  These carrots were a welcom respit from meat on meat on meat, as was the skillfully prepared faro.  But that’s not to take away from the short ribs which didn’t require a knife.


Seventh course: Bone Marrow Budino with ricotta cake, sour cream semifreddo and toffee. How do you incorporate beef into dessert? Make toffee with beef fat, of course! Flour’s pastry chef, Emily Laboue created a balanced sweet finish that incorporated the impossible (beef, as dessert) for a last course that even those of us who said we were stuffed, couldn’t help but finish.

Like what you’re reading?  Licking your lips?   You didn’t miss out. Round two of this Celebration of Beef is already on the calendar for May 1st, with a BRAND NEW MENU.  Call Flour for tickets.  Can’t wait to see what these beef ambassadors have in store.  

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Dinner Lab Does Cleveland

The culinary scene in Cleveland is something to behold…and devour!  And the rest of the country is finally figuring it out.  Besides world class chefs (including James Beard Award winners) and destination restaurants, other related businesses are flocking to town to feed us foodies.

Dinner Lab is a pop up restaurant concept offering memberships to diners who want to try innovative food from emerging chefs, or new menu concepts from established ones.  The events are hosted in unconventional spaces that exist for a mere 24 hours.

This weekend Dinner Lab officially launched in Cleveland with an event catered by Daniel Espinoza, a chef from Chicago.  As a member, I got an email several weeks ago, revealing the date, and the menu title and concept, “Anomar” Modern Mexican Cuisine.  I was excited to be a part of the first meal so we immediately bought the max amount of tickets allowed per membership, 4.  Then about 48 hours before the meal, the location was revealed.

Dinner-Lab-Gallery

The host site, smARTspace at 78th, is a mixed use space on Cleveland’s west side, offering up 6,000 sq. ft. of event and exhibit space.  It was nice to wander down the hallway, sipping on the signature cocktail of the night, checking out the various displays.

Dinner-Lab-Cocktails

We chose the second seating, so we got to check out the meals of our fellow diners on the other side of the room as we made our way to our communal table.

Dinner-Lab-Menu

Now… after all this hype is was finally time to EAT! Out came the first course, an imaginative calamari salad with chorizo.  (Here’s the part where I regretfully admit that I forgot to take pictures of the plated food.  I was so excited about the meal, that I failed to properly document it.  I’ll do better next time! Grateful for my guests who shared their pics)

Dinner-Lab-Calamari

Second course was a crispy tostada topped with pork.  A humble, hearty round two.   As we were served, we were also invited to give honest, constructive feedback and reviews of each dish on survey sheets.  It’s an integral part of the Dinner Lab experience.  I was a tougher critic than the rest of our party.  I didn’t care for the consistency of the chorizo in the first course, and thought the tostada could have used a little sauce to top it off   But the rest of the meal was a home run!

Dinner-Lab-Prep

We had some exceptional fried chicken, served on a cilantro grits for the third course.  And the final savory course was my favorite, a generous portion of tender mahi mahi, with a green mole sauce (my favorite component of the whole meal!)

Dinner-Lab-Jen and Drew

And for dessert, the make-shift kitchen cranked out a dense sponge cake with strawberries, peanuts, and caramel sauce.  The meal was also accompanied by three drink pairings, all of which were well-matched.

Dinner-Lab-Diners

While my husband and I mostly came to visit with our guests (my brother and his fiance, and a friend Danielle who joined us) the Dinner Lab concept encourages a “community dining”, through their communal tables.

Dinner-Lab-Dining-Room

We met a nice couple from Pittsburgh who dined next to us.  A Dinner Lab membership allows you to take advantage of events all over the country…which I think is pretty fun.  I’d love to wrap an overnight trip around one of these events in the future.

Chef Daniel Espinoza

Toward the end of the meal, the chef addressed the crowd as a whole explaining the inspiration for “Anomar,” his grandmother, Ramona.  Then after service was over, Espinoza came to visit each table individually, like a newlywed glad-handing guests at his wedding.  Espinoza was charming, gracious and attentive.  He asked us questions and answered ours.

Front of the house staff told me that initially they’ll be hosting events every month until word gets out and membership builds up.  The goal is to offer one every week.  Sounds delicious!

Dinner-Lab-Jen and Danielle

I invite you to join me for dinner at the next Dinner Lab event!  Click here: Member Invitation  and get $20 credit toward your first meal.