New Year’s With Good Friends – And Good Food – Cooking in Theory and Practice

Yes. We spend New Years in Cleveland of late. Every year I hear the refrain: Cleveland – why Cleveland? OK, Cleveland is not what you think. And living in Buffalo, we have an inferiority complex too, even with Cleveland. It’s as simple as the fact that they are “The Mistake on the Lake” and we are only “The Mistake on the Lake – North Campus”.

First:

Consider –

We have a great Chef named Mike (Andrzejewski) who has cooked at the Beard House, but they have an Iron Chef named Mike (Symon)

We have a great food writer in Andrew Galarneau, but they have the nationally famous food writer Michael Ruhlman.

We have the decaying Broadway Market, which was never what I had hoped for, they have the vibrant West Side Market – the kind I want.

We lost four straight Super Bowls, and they have never lost one. (OK, that’s a gag. They have never been in one!)

The bottom line is that just as there is more to Buffalo than its rep, there is more to Cleveland’s than its rep. And much to enjoy in both.

Second:

The Third Circle of Hell would be filled with laughter if these friends were with us.

Third:

I don’t live in Buffalo (East Amherst) and they live in Hudson, an exurb of both Cleveland and Akron. It has a downtown area filled with restaurants like Vue and Downtown 140, and shops like Heather’s Heat.

Now I’d love to show you photos of our first night dinner, Susan’s cover of the Petto Di Pollo Alla Domiziano from Stino da Napoli in Rocky River, but I forgot my camera.

Lunch New Year’s Day was in Hudson at the Tomato Grill, good food, casual atmsphere, and kid friendly. Absolute proof that you can travel without eating at chains! You can see how much the girls hated it!

I went for the Pizza Margarita.
Brian and Susan went for for The Chicken Saltimbocca, Trish for Chicken D’Agnese. I wish I had a photo of Ellie’s Ravioli, but she was done before I could aim the camera.

Even our server got into the food photos. Caption suggestions are welcome!

Along with a variety of sparkling wines, dinner began with some aps including a Galantine like I made last year before Trish got sick (more on that soon!). Dinner was Strip Steaks, Mashers and Salad – and lots of wine!

No better way to launch a New Year!

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