Think Gallucci’s is just a place to buy cheese, olives, pasta and other wonderful things to eat? Think again. On February 9th, from 6:30-8:30 PM, owner Ray Gallucci and his sidekick Chuck Masterpaul, who owned and operated Noggins Restaurant in Shaker Heights for 27 years, are hosting an Italian cooking class in the store. It’s a learn and dine event with a focus on winter comfort foods. The evening begins with Ray’s guided tour of an antipasto platter followed by lessons in how to prepare Tuscan beans, great as a side dish or a sauce for pasta; truffle risotto; braised lamb shanks and roasted vegetables; and balsamic syrup for a strawberry dessert. First you watch, then you have at it with fork and spoon. Though there ‘s no drinking of wine, pairings will be recommended for each dish. Buy bottles after the meal to take home along with anything else that captures your fancy during closed store shopping.
Seating’s setup in the aisle in front of the bakery counter. The small space can only accomdate 24. Chuck told me that if they have a sell out crowd and more who want to come, they’ll schedule a second session.
Cost is $50 per person. Reservations required. Call 216-881-0045 and ask for Chuck (be sure to tell him you read about the class on this blog), or email firstname.lastname@example.org
Trend watchers say next up in the ethnic fare popularity contest are Peruvian, Moroccan, Korean, Japanese and New American Southern. According to the Emerging Global Cuisines: Culinary Trend Mapping Report from the Center for Culinary Development (CCD) and Packaged Facts immigration, international travel, cooking shows, and celebrity chefs plus its availability in fast food format are helping to bring these cuisines to the U.S. public’s attention. Full Story
Do you know anything about these culinary newcomers and can you ercommend dishes to try? Here in NEO we’ve got Korean, Japanese, and some New American Southern. Sadly no Peruvain or Moroccan that I know about. What’s your favorite ethnic cuisine and where do you go to get it?
Check out this story: India and China meet on the plate
Dishes created by Chinese people living in India are spicier than the Chinese food familiar to most Americans. The flavorful cuisine, known as Indian-Chinese, combines classic Indian ingredients such as garam masala, cilantro and tamarind with Chinese ingredients such as soy sauce, ginger and garlic. National Public Radio . Then, go sample some Indo-Chinese food at Cuisine of India in Parma Heights (Cleveland Ethnic Eats, 8th edition, page 60). Piece includes recipes and you can find all the ingedients required at the Asian and Indian markets listed in the book.
Food writer Jane Snow and I bumped into each other in November at the Fabulous Food Show. We had lost touch after she left the Beacon Journal some years ago. Happy to reconnect, we made plans to get together, meeting not long ago in Akron at Sushi Katsu, a tiny restaurant hidden behind a strip mall and owned by her husband Tony Kawaguchi. He trained in Japan, where he was born, and ended up in northeast Ohio by way of Hawaii (hard to believe he traded that weather for this), with stints in New York, Chicago, Aspen, and Los Angeles.
The man’s a true master and artist when it comes to transforming raw fish into a something beautiful to behold and wonderful to eat. Sitting at the counter and watching him work is fascinating- its all about precision, economy of movement, focus, and a deep understanding of the ingredients he uses to create the traditional nigiri, sashimi, maki and temaki that he serves. He’s invented quite a few specialty rolls, among them a series named after area locales like Munroe Falls, Hudson, Kent and Stow. The menu also offers some cooked specialities: his baked scallops are outstanding.
The restaurant has been in operation since 1996, but I haven’t been there in many years and had forgotten about it. So this was like a new discovery for me. It’s not included in Cleveland Ethnic Eats. When I first contacted Tony, shortly after he opened, he didn’t want to be in the book. He can’t remember now if it was because he misunderstood and thought I was trying to get him to buy a listing or if he feared the publicity would attract more customers than his little place could handle. I asked again a couple of years later and got the same cold shoulder. Whatever the reason, its old news. Thanks to his wife, we’re back in touch, communicating successfully, and the restaurant will definitely appear in the next edition. But don’t wait till then to visit. If you’re a sushi lover like me , I encourage you to get yourself there as soon as possible. Telly Tony Laura sent you.