|MENU 6. 12718 LARCHMERE BLVD., CLEVELAND,OH 44120 PHONE 216.791-6649|
Chef Herschman and myself have similar paths, in that we both trained and practiced our creative wears in my native state of California, in some of the same restaurants, and in Cleveland, Ohio, as well. However, while I stepped off the Chef line for 10 years, after becoming an Attorney and practicing law, Chef Michael Herschman has continued to dazzle Cleveland with his amalgamation of distinct flavors, while practicing seasonality.
Now, for those of you whom do not reside in a seasonal state, such as my California friends and family, you may not recognize nor respect the challenge that exists in creating and maintaining a seasonal menu using predominantly local ingredients. Here in Cleveland, we thrive on local, sustainability to help support our local inner city neighborhoods with green spaces to feed our hungry and support our neighborhood economies, and help our local farmers get their organic micro farm and cottage industry foods out there to our urbanites and suburbanites. It is wonderful that a trendy spot such as Menu 6 has opened in an up and coming Cleveland neighborhood, instead of playing it safe, and that they have made a strong commitment to sustainability; saying yes to local micro farmers; saying yes to local neighborhood economics; and saying yes to Cleveland, Ohio!
I was enthusiastic about covering this beer dinner on TV-20. "ITS A TOUGH JOB, BUT SOMEONE HAD TO DO IT".
AIRING SOON, WILL BE THE Menu 6 BEER DINNER, HELD ON OCTOBER 19, 2010 DURING CLEVELAND'S BEER WEEK, WHICH WAS AN AFFAIR TO REMEMBER. MENU 6 FEATURED "UNIBROUE" BEERS, WHICH WAS TRULY THE BEST RANGE OF BEERS I HAVE EVER SAMPLED. THESE ELEGANT AND SOPHISTICATED BEERS WERE PAIRED EXQUISITELY, AS I DESCRIBE HEREINAFTER, WITH THE FOLLOWING MENU:
- Fennel & Chili seared hamachi with sea salt, horseradish & crispy parsnips- paired with Blanche de Chambly.
- Warm arugula with duck breast, smoked gouda & oranges- paired with Don de Dieu
- Roasted mussels, sweet potato ginger fries, mango & candied garlic- paired with Maudite
- Caraway dusted pork rack, wild mushroom ragout & pancetta- paired with Trois pistoles
- Carmelized apple upside down cake, sharp cheddar gelato & black pepper almond brittle - Paired with Ephemere
Besides the Chambly and the Maudite, this was may favorite beer. All of the UNIBROUE beers are wonderful, and they are out of Quebec Canada. I look forward to cooking with all of these beers, as I found each of them to be wonderful, and as I was drinking them, I began to conjure dishes of my own to pair with and use the beer directly as an ingredient in, many dishes. Look for UNIBROUE to make an appearance in future episodes and recipes from the Saucy Gourmet.
AS FOR BEER WEEK IN CLEVELAND, I DID MINE IN STYLE, BY ATTENDING A UNIQUE BEER DINNER AT A FINE RESTAURANT, MENU 6, IN THE UP AND COMING LARCHMERE NEIGHBORHOOD. I HIGHLY SUGGEST YOU GET YOURSELF SOME UNIBROUE BEER IMMEDIATELY, AND THAT YOU GO TO MENU 6 AND CHECK OUT THE SEASONAL CUISINE OF ONE OF CLEVELAND'S FINEST CHEFS, MICHAEL HERSCHMAN.
STAY TUNED, FUTURE POSTINGS WILL INDICATE AIR TIMES FOR THIS EPISODE. REMEMBER, IF YOU MISS THE POSTED AIRING TIMES, IT WILL EVENTUALLY BE ARCHIVED. CHECK OUT UNIBROUE BEERS ON MY FAVORITE LINKS PAGE. CLICK ON MENU 6 AT THE TOP OF THIS POST FOR THEIR CONTACT INFORMATION AND UPCOMING EVENTS.
CHEF DENISE DEMMITT, AKA
THE SAUCY GOURMET