The Hill Team has known Steve Schimoler for many years. I personally met him, when Brenda introduced us about 18 years ago. Wow, it has been a long time. He was young and starting to make a name for himself. Well, her certainly has arrived. Steve is president of Rolling Five Enterprises, chef/co-owner of Crop Bistro & Bar in Cleveland and former president of the Research Chefs Association.
In past posts, I will frequently refer to Flavor & The Menu as a favorite food magazine. Well this issue is again exceptional, but Steve’s article “Winning Flavor Converts,” is exceptional. He provides tips that can be as successful at home as when dining out.
“Friendly Persuasion: Use some oft-rejected ingredients in unusual and tempting ways to nudge diners to try new things and to free your kitchen from thinking of any foods as off-limits.”
“Hidden Agenda: Slip undected beets into a luscious sauce, thinly shave Brussels sprouts into a salad or plan an entire especial dinner without disclosing your menu.”
Another suggestions for beets intrigues me as I have discovered I do not hate them, just have an aversion based on childhood experience. Steve makes a roasted-beet puree blended into veal demi-glace and serves it over pork lion. He says, “The beet puree added great natural sweetness and a depth of flavor that was totally new.”
Check out Flavor & The Menu for articles from a host of exceptional chefs.
If you want to check out Crop Bistro, it is located at 1400 W. 6th St., Cleveland, OH 44113, 216 696 2767.
If you find yourself in Cleveland and experience Crop, let us know how you enjoyed the experience.
Culinarily yours,
