judo I The Plain Dealer Wednesday, October 1 17, 2001 I WITH THE TRIBE SPECIAL COLLECTION ALL PROCEEDS BENEFIT. A THE SUSAN G. KOMEN FROM FAMILIES FRIENDS BREAST CANCER FOUNDATION of the NORTHEAST OHIO A CLEVELAND INDIANS RACE FOR THE 4 Dine "Dine With the Tribe: A Special Collection of Recipes From Families Friends of the Cleveland Indians" By the Cleveland Indians Wives Association (2001) Costs $10 and is available exclusively at all Tribe retail shops. All proceeds benefit the Susan G. Komen Breast Cancer Foundation Northeast Ohio Race for the Cure.
For additional information, contact the Indians Community Relations office at 216-420-4384. CREA FROM F1 Indians cookbook bats against cancer "Breast cancer affects every. one's lives: It can affect your sister, your mother, grandmother, aunt or wife. Or a friend. Or a daughter," says Debi Little, whose husband, Grady, is on the team's coaching staff.
"It was very important that we increase awareness of breast cancer research and support efforts to find a cure." The project hits closer to home for some. Melissa Martin, fiancee of Indians manager Charlie Manuel, has endured that life-changing experience. "I'm a breast cancer survivor myself," says Martin. "So I wanted to find a way to help raise money for the Susan G. Komen Breast Cancer Foundation.
All their money remains in the community for breast health, support programs and to help the medically underserved. "This was something I felt was important," Martin adds. "As a survivor, you just try and help other people." Rene Taubensee feels the same way about cancer. The wife of Indians catcher Eddie Taubensee explains that in her own family it's easier to name Inside Out Ravioli Makes 8 servings (1 pound lean ground beef 1 package (10 ounces) frozen chopped spinach (1 jar (16 ounces) spaghetti sauce 1 can (6 ounces) tomato paste 1 can (8 ounces) tomato sauce teaspoon each salt, freshly ground black pepper 1 package (8 ounces) large shell macaroni, cooked and drained 1 cup sharp cheddar cheese, grated 12 cup soft bread crumbs $2 eggs, well-beaten cup salad oil (see cook's notes) Cook's notes: The original recipe calls for 1 cup oil, which is excessive. Reducing the amount to 14 cup still produces good flavor and texture while dramatically reducing calories.
Preliminaries: Heat oven to 350 degrees. Lightly spray a 9-by-13-inch casserole with nonstick cooking spray. In a large skillet, brown the beef and onions; drain. Cook spinach according to packaged directions. Drain and reserve the liquid.
Make the meat mixture: Add enough water to the reserved liquid to make 1 cup. Add this to the beef, along with the ghetti sauce, tomato paste, tomato sauce and salt and pepper to taste. Simmer 10 minutes. Make the pasta mixture: In a large bowl, combine spinach. with macaroni, cheese, bread crumbs, eggs and oil.
Mix well. Assemble, bake the casserole: Spread pasta mixture into prepared casserole. Pour meat mixture over top. Bake in preheated oven for 45 minutes. Presentation: Let stand 10 minutes before cutting into serving pieces.
Source: Carol Laue, mother-in-law of Cleveland Indians pitcher Bob Wickman, in "Dine With the Tribe: A Special Collection of Recipes From Families Friends of the Cleveland Indians" by the Cleveland Indians Wives Association (Cleveland Indians, 2001; $10). Nutritional analysis unavailable. Chicken Pasta Caesar Salad Makes 4 servings 1 box (8 ounces) penne pasta 1 bag (about 10 ounces) Italian- style salad blend (romaine and radicchio) 3. 1 package (about 1 pound) cooked and cut -up boneless chicken breasts (see cook's notes) 6 green onions (scallions), sliced 1 medium cucumber, seeded and diced 1 large tomato, seeded and diced 1 small square feta cheese (see cook's notes) Caesar salad dressing to taste Cook's notes: Plain roasted chicken works fine for this recipe. A 2- or 4-ounce package of feta is sufficient; the basil-and- olive flavored variety is good here.
"This is a light, quick, easy and delicious meal," write Cleveland Indians manager Charlie Manuel and his fiancee, Melissa Martin. easily doubled! Our favorite light dinner!" Preliminaries: Cook the pasta according to package directions. Drain and rinse lightly. 3 Procedure: In a large salad bowl, combine lettuce, chicken, onions, cucumbers, tomato, and half the pasta. Sprinkle with crumbled or chopped cheese.
Pour salad dressing, to taste, over all. Toss, mixing well. Add remaining pasta, and toss with additional dressing if desired. Presentation: Serve immediately, with warm, crusty bread and olive oil with grated Parmesan cheese for dipping, if desired. Source: Cleveland Indians manager Charlie Manuel and his fiancee, Melissa Martin, in "Dine With the Tribe: A Special Collection of Recipes From Families Friends of the Cleveland Indians" by the Cleveland Indians Wives Association (Cleve land Indians, 2001; $10).
Nutritional analysis unavailable. tiL Bob Wickman, explains that each team wife was asked to submit 10 recipes from her own collection as well as those of family members. Martin then sorted the recipes. Little handled the typing. Security guards and Indians president and CEO Larry Dolan alike contributed recipes.
The Indians' publication office assisted in screening and editing. Publication costs photography, design and printing were either defrayed or donated. "I couldn't believe the variety of recipes," says Sue Wickman. "I thought there'd be a lot more doubling up but the diversity is amazing. And even the guys that aren't married asked family the few who haven't suffered or died from the disease than the many who have fought it.
Her grandmother died this year from a combination of cancers. Taubensee began undergoing routine mammograms at the age of 29, "though you usually don't have a mammogram until age 35 or 40," she adds. "If you catch it early, something can be done. But if you're not screened, you've thrown away an opportunity to save yourself," Taubensee adds. There was an outpouring of support and participation from almost every facet of the organization.
"When Melissa started talking about being a breast cancer survivor, it's amazing how you can all have the same purpose and get so quickly aligned," Taubensee says. As the wives teamed up to collect, cull and compile the dozens of entries that appear throughout the book, the front office got involved. "When we first thought of it, it was basically a country-style book, nothing fancy, and if there were going to be pictures they wouldn't be 'photography' so much as snapshots," Taubensee adds. "But when the Indians organization became involved, it became a very professional book." Sue Wickman, wife of pitcher spectacular SAVINGS Hostess. Sale Dates Oct.
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FROM F1 Lock-keeper's Inn almost ready Gearing Up Restaurateur Frank Sinito is gearing up for the opening of his new Lockkeeper's Inn early next year on the Ohio Erie Canal in Valley View. Sinito just hired Paul Marshall as corporate chef from the classy Red Square at the Mandalay Bay and Resort Hotel in Las Vegas, where he was executive chef. Other spots where Marshall has done stints: Commander's Palace in New Orleans (he was executive sous-chef under Emeril Lagasse) and the Four Seasons in Los Angeles (where he was executive sous-chef under Lydia Shire). Marshall will be in charge of all of the restaurant and catering operations at the new Lockkeeper's, as well as food service in the adjacent Thornburg Station. Also new on board the Lockkeeper crew is master of wine John Unger, who has taken the position of beverage director and master sommelier.
Unger previously held that position at the Watermark before moving to the wine distribution side of the business. New chef Sans Souci at Renaissance Cleveland Hotel has hired Ben Fambrough as chef de cuisine, replacing the departed Todd Stein. Fambrough was previously chef at Rene's Bistro in Ithaca, N.Y. He moved here recently with his wife, Dianna Taylor, who just snared a spot as a professor of philosophy at John Carroll University. The restaurant is also in the midst of its Mediterranean Fall Classics promotion.
The menu was developed by executive chef David Levy. Levy's wood-grilled half lobster over a luscious risotto is a terrific appetizer. The juicy veal chop is a hit, but the dish soars with the smoky and spicy apple-flavored polenta it sits on. And don't pay attention to the menu's description of the Langoustine la Bordelaise; it doesn't do justice to this dish basically a small pumpkin stuffed with root vegetables and gigantic pieces of white crayfish meat. The dish has lovely fall spices, mace, cinnamon, allspice and nutmeg that pull everything together in this stylishly presented dish.
The festival runs through Nov. 3. Block off Sundays The annual lobster festival is in full force at Salmon Dave's, 19015 Lake Rocky River. The best deal of the festival is always the lobster bake: a whole Maine lobster, roasted chicken, steamed clams, red-skin potatoes and corn on the cob. The meal is normally $39.95, but on Sundays from 1 to 10 p.m.
it's priced at $24.95. Additional lobster entrees to look for are to 5-pound whole lobsters; the lobster Wellington, wrapped in pastry with wild mushrooms and covered with a vermouth cream sauce; and a spicy combination of lobster, shrimp, mussels and clams over pasta, served fra diavalo style. The lobster fest will continue through Nov. 27. Call 440-331-2739 for reservations, especially for the Sunday special.
Donations growing With only 20 of 85 restaurants signed up for the Windows of Hope dinner benefit last Thursday reporting as of Monday afternoon, the donations totaled $20,000. Marianne Frantz, who headed the local drive, said she should have preliminary totals of money raised by Northeast Ohio restaurateurs sometime tomorrow following tonight's benefit for the fund at restaurant. Local organizers predict the amount should total more than $60,000. Contact John Long at: 216-999-4564 members to send their recipes." "We really wanted it to be a Cleveland Indians organization cookbook," Debi Little adds. "That's what we got." Little admits that her husband and Charlie Manuel had their own share of fun with the project, offering comments and suggestions.
"Actually Grady loves to cook," Little says. "During off-season, when we have company, he does the cooking. And he does everything: We can go to a restaurant, taste something, then he goes home and re-creates it. He's not what you'd call a 'gourmet but he understands flavorings and spices. He and Charlie may be the only two coaches in major league baseball that have every kitchen tool under the sun!" Crea is The Plain Dealer's food restaurants editor.
Contact Joe Crea at: 216-999-4401 LOCAL WINE EVENTS ville, will have a tasting of wines from the Rhone Valley Corks Wine Bar from 2 to 4 p.m. Saturday. Cost is by the glass; call 4084 Erie Willoughby, will 440-526-5885. have a tasting of basic white wine varietals, examining their Saphire Grille Sushi Bar differences at 7:30 p.m. tomorrow.
Cost is $30; call 28260 Miles Solon, will 440-918-9463. have a multicourse dinner featuring wines from Field Stone Colonial Beverage Winery at 7 p.m. Monday. Cost is $85; call 440-349-1381. 8389 Mayfield Chester Township, will have a tasting of Primo Vino wines from Caymus Winery from 4 to 6 p.m.
440-729-7561. Saturday. Cost 12511 Mayfield Cleveland, is $10; call will have a five course dinner Heinen's Rocky River featuring 10 wines from the portfolio of Verdoni Italian Wine 19219 Detroit Rocky River, Importers at 7 p.m. Tuesday. will have a tasting of five wines Cost is $80; call 216-229-3334.
from J.L. Chave and one Chamis Cork Beans pagne at 7 p.m. Friday. Cost $30; call 216-475-2300, Ext. 411, for reservations.
925 Euclid Cleveland, in the Huntington Building, will Rozi's Wine House have a tasting of wines from Sterling Vineyard and Domaine 14900 Detroit Lakewood, Mumm from 5:30 to 7 p.m. Oct. will have its annual tasting ex- 24 at Guv'Nor Pub (at the same travaganza featuring more than address). Cost is $25; call 160 wines and a sampling of 216-241-4166. dishes prepared by master chef James Perko to complement The Inn at Turner's Mill them from noon to 5 p.m.
Saturday. Cost is $20; call 36 E. Streetsboro Hudson, 216-221-1119. will have a five-course wine dinner featuring selections from Village Bootlegger Markham Vineyards at 7 p.m. Oct.
26. Cost is $90; call 8945 Brecksville Brecks- 330-656-2949. Week 5 HERE'S TODAY'S BINGO NUMBER PLAIN DEALER 30 308432 BINGO RED MASON CATER TO WE RIDES, MISS WAGON FACE FOOD TARMY SAT. SUM. TENT PUMPKINS PUMPKINS PUMPKINS Your Halloween Decorating Headquarters Corn Stalks Bales PUMPKIN FEST EVERY SAT.
SUN. IN OCTOBER 12-5 P.M. Farm Market Open Daily 9-6 p.m., Saturday Sunday 9-5 p.m. APPLES CIDER FRESH VEGETABLES BRING THE KIDS AND ENJOY A DAY DOWN ON THE FARM! See Our Ad In Friday Magazine Rt. 252 1 Mile South of Rt.
82 in Columbia Station Visit our website www.redwagonfarm.com or call us at 440-236-3007 Shift Into High Gear: Search for a car in a snap with The Power of Two: The Plain Dealer and cleveland.com/cars. FOOD Food and Restaurants Editor Joe Crea: 216-999-4401 Test Kitchen Cook Rita Bolton Designer Amanda Hamann Assistant Managing Editor Features Elizabeth McIntyre: 216-999-4810 Deputy Features Editor Special Sections Barbara Laughlin: 216-999-4545 Features Picture Editor Peggy Turbett: 216-999-6127 Recipes in this section have been tested in the Plain Dealer kitchen. Nutritional analysis in recipes is provided by the Case Western Reserve University School of Medicine, Department of Nutrition. If you have any dietary restrictions, please check with your physician before using any information in the Food section. The Food staff answers questions on Wednesdays from 9 to 11 a.m.
Call 216-999-4552..
