Archive | August, 2011

Weekly Update: September Specials at The Chubby Cook

By on August 30, 2011 in Weekly Lunch Menu

Announcing September Specials at The Chubby Cook:

Along with this week’s specials, we’re happy to announce the daily specials for the upcoming month of September!

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Come celebrate the end of summer and the beginning of fall with us! Speaking of September…

Celebrate Labor Day with The Chubby Cook!

With a house full of guests, why not let The Chubby Cook take care of your Labor Day picnic needs! This week, we are taking orders for all those holiday cookout necessities:

  • BBQ chicken
  • Ribs (don’t they look so good in the picture below?!)
  • Chubb’s pulled pork
  • Baked beans
  • Grilled corn
  • Coleslaw
  • Cornbread muffins

Pickup or delivery options available. (FYI: all delivery orders will be assessed a holiday delivery charge)

Call 216.342.4840 for pricing and to place your order today!

ribs

Weekly Take-Out Lunch Menu:

Monday Sandwich: The Incredible Ham & Cheese

  • Sliced Smoked Ham with French Brie
  • Spiced Apple Chutney & Effin’ Delicious Mustard Sauce
  • Green Leaf Lettuce on thick sliced French Loaf Bread

Monday Salad: The Big Popper (Fresh Poppyseed Salad)

  • Organic Mesclun Greens with Sweet Grape Tomatoes
  • Lucky Penny Feta Crumbles, Sunflower Seeds & Dried Cranberries
  • Delicious, creamy Poppyseed Dressing

Tuesday Sandwich: The Purple Haze Wrap (Mediterranean Wrap)

  • Greek Marinated Eggplant with Roasted Red Peppers
  • Marinated Artichoke Hearts, Lucky Penny Feta Crumbles
  • Olive Pesto & Hummus with crisp Leaf Lettuce

Tuesday Salad: The Ginger Dragon (named for our delicious Ginger Dressing)

  • Napa Cabbage and Romaine Lettuce with Chopped Carrots & Cilantro
  • Toasted Almonds & Sesame Seeds with Flash Seared Ramen Noodles
  • Fresh Scallions and our Ginger Dragon Dressing

Wednesday Sandwich: Chicken Caesar Wrap

  • Baby Arugula and Romaine with Shredded Parmesan Cheese
  • Crushed Garlic Croutons & Vine Ripe Tomatoes
  • Char-Grilled Chicken and Caesar Dressing (Veggie Friendly Versions Available)

Wednesday Salad: The Blue Cheese Wedge

  • Chopped Iceburg lettuce topped with Blue Cheese Wedges
  • Toasted Walnuts and Crumbled Bacon
  • House made Blue Cheese Dressing

Thursday Sandwich: No Mayo Tuna Wrap (Tuna Salad with no mayo!)

  • Albacore Tuna and Mediterranean Spices
  • Thin sliced Mini Cucumber and Green Leaf Lettuce
  • Lucky Penny Feta Crumbles & Vine Ripe Tomatoes

Thursday Salad: The Baby Arugula Salad

  • Baby Arugula & Spinach with Roasted Cherry Tomatoes
  • Toasted Walnuts & Fresh Parmesan Curls
  • French Dijon Vinaigrette with Julienned Genoa Salami

Friday Sandwich: The California Sandwich (Veggie Deliciousness on Naan)

  • Fresh Hummus and Olive Pesto
  • Vine Ripe Tomatoes with Thin Sliced Cucumber
  • Fresh Sprouts & Feta

Friday Salad:  The Southwestern (Tex-Mex style)

  • Crisp Romaine Lettuce & Grape Tomatoes
  • Green Onions, Black Beans, Roasted Corn on the Cobb
  • Pepitas, Crushed Tortilla Chips, Cilantro & Chipotle Vinaigrette

Don’t forget that you can find our Breakfast Menu and Delivery & Pick Up Menu over at our website!

Juice Menu:

Flavors for the week: The Green Snapdragon (Kale, Romaine, Apple, Lemon, Ginger) and our Carrot Juice. Both available every day this week!

All Juices $3.50 for 16 oz.  There are no syrups, concentrates, preservatives or additives in our juice.

Cooking School Classes:

We are accepting reservations for The Chubby Cook cooking school classes! Make your reservation today – check out our schedule through the rest of 2011 by clicking here.

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Sugar Plum Cake Company Teams Up With The Chubby Cook

By on August 26, 2011 in Misc Stuff

This Friday afternoon, we’re excited to share some exclusive video recently taken at The Chubby Cook kitchen!

Jewels Johnson – the owner of Sugar Plum Cake Company – is being considered as a contestant on the upcoming season of the Food Network’s Cupcake Wars! As part of the casting process, she was asked to submit a video explaining why she’d be the perfect choice for the show. And after tasting her cupcakes, we can FULLY vouch that the Food Network NEEDS her!

Click on over to YouTube & watch this video created by Cleveland Groove:

Via YouTube: CupCake Wars – Submission from Jewels Johnson

…and make sure to watch the last 20 seconds! You might recognize her assistant: Chef Scott Groth  – AKA The Chubby Cook himself!

Leave your love for Jules’s video in the comments below!

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Meet The Chubby Cook Team: Liz

By on August 24, 2011 in About the Chubby Cook

Visited our website recently? In addition to rolling out our schedule of cooking classes this weekend, there were some major changes made to The Chubby Cook website. With updates to our menus for our corporate and fine catering options, we continue to grow and are ready to cater your upcoming get together! Call us at 216.342.4840 for more info on what we can do!

It’s Wednesday, so it’s time for another interview with The Chubby Cook team! Today, we introduce Liz, our office manager:

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What’s your foodie history?

Foodie history? Besides eating food for my own personal survival, I have to admit I am no chef! With that being said, I am a strong believer in holistic nutrition and grew up in a health conscience family that I can now look back upon and appreciate. Besides being a server through college, I started in the events industry as a planner and love every second of it. It wasn’t until then I really grew to value the beauty of food and how it really can make or break an event. I may never be caught with a chef’s coat on, but leave me to the visual details and my creativity will shine.

Do you have a signature dish?

A good old fashion salad. Growing up, my mom was always known for her amazing salads she concocted and that unique talent was passed along to me! Not only are these super easy, a bit creative and can potentially be raw -if done correctly. What else could a girl ask for?

What is your favorite thing to cook? Least favorite thing to cook?

If we’re talking about actual cooking and not just throwing together a salad, I really love cooking pasta. Okay, maybe the end result is really what I love, but who’s asking. Least favorite? All of the above. I am not a culinary enthusiast and really hope I can stay that way by marrying someone who feels the complete opposite!

Must have piece of kitchen equipment?

The George Foreman! Not only does this phenomenal “grill” fit on the counter top, but it’s made for those of us who are not as advanced in the culinary field.

You are planning a dinner party & could invite any three people, dead or alive. Who would you invite?

Assuming I’m hiring The Chubby Cook to cater and make me look good? I’m choosing those of the current era, partially because I am completely obsessed with technology and don’t think a guy like Sir Isaac Newton would get that whole concept! Bill Gates, Donald Trump and Sarah Sienesi (she planned the 2011 Royal wedding) would be my guests cordially invited.

What is your favorite local restaurant?

Living in Mentor, there is an excellent Sushi place called “Sumoboy” I love.

What is your guilty food pleasure?

Dark chocolate. I’m not a huge dessert fan, but dark chocolate is a weakness of mine. Thankfully cocoa beans are known as one of the worlds best super foods containing cancer fighting agents and antioxidants, so I guess I’d rather be addicted to that than artificial sweeteners!

What is something that is always in your fridge or pantry?

Bananas. Another super food I tend to gravitate towards for breakfast. I could never eat too many of these!

What do you like to do when not in The Chubby Cook kitchen?

When I’m not working at TCC, I like to stay busy. I am also with GhostLight Productions as an event planner and a lot of my free time is spent working on our upcoming events. I believe knowledge is the strongest tool anyone could possess, so I’m always researching new trends in the industry to help myself stay above industry standards.

Liz’s smile is the first thing to greet you as you enter The Chubby Cook kitchen in Beachwood. Come visit her and the rest of the team for breakfast or lunch sometime soon: tomorrow’s special is Baked Chicken Parmesan Sandwich. Sounds delicious to us!

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Weekly Update: Cooking School Classes Announced!

By on August 22, 2011 in Weekly Lunch Menu

Cooking School Classes Announced!

We are very happy to share The Chubby Cook cooking school is officially accepting reservations! In partnership with Whole Foods Market Cedar Center, we have scheduled an array of classes for students of all interests:

  • The "Cooking with Whole Foods" series will feature some of Whole Foods’ finest culinary minds as they share their knowledge in The Chubby Cook kitchen. With classes on vegan living, making risotto, properly fileting & cooking fish and making gingerbread creations, there’s something for everyone!
  • Always wanted to learn about eating raw? Sign up for our Raw Foods series with Chef Lauren Welter! She’ll start with a "Raw 101" class on Wednesday, September 14 where you can learn about all those techniques you need to know to get started in the raw foods movement. She’ll be featured one a month with new topics throughout the end of the year.
  • Confused on what to buy at Whole Foods Cedar Center? Let the Chubby Cook show you! Our "Shopping with The Chubby Cook" classes start at Whole Foods Cedar Center where Chef Scott Groth and a WFM team member will shop with you to make the best selections possible. Then you’ll venture back to our kitchen and create an amazing meal with your purchases!
  • In addition, we will be hosting a "Just Tacos" class with Shelley Wiseman – cookbook author and former Gourmet Magazine Food Editor. On Sunday, November 6th, Shelley will share her love for tacos via her new cookbook "Just Tacos". This will be one festive class at The Chubby Cook kitchen!
  • And stay tuned as we’ll be rolling our our Chef’s Series in the upcoming weeks!

Make your reservation today! Check out our schedule through the rest of 2011 by clicking here.

WEEKLY SPECIALS:

Monday’s Special: Rigatoni & Meatballs: Mama mia – that’s a spicy meatball! You’ll swear this delicious pasta dish was made by your Italian grandmother. $7.99

Tuesday’s Special: Tarragon Chicken with Rice Pilaf: A cream tarragon sauce lifts this chicken dish to a new level. Served over a fluffy rice pilaf. $7.99

Wed’s Special: Roast Beef & Gravy with Potatoes: Tender pieces of roast beef pair perfectly with rich pan gravy, all over herb mashed potatoes.  $7.99

Thursday’s Special: Baked Chicken Parmesan Sandwich: Our Chicken Parm is pan fried and smothered in house made marinara and mozzarella cheese, then baked in the oven to perfection. $7.99

Friday’s Special: Honey Ginger Salmon with Confetti Rice: A hearty piece of salmon is glazed with a ginger based sauce. A perfect compliment to our confetti rice and a great way to kick off the weekend. $7.99

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That would be the sauce for Monday’s house special, Rigatoni & Meatballs! Would that make an excellent dinner?

You can find our Breakfast Menu and Delivery & Pick Up Menu over at our UPDATED website!

Weekly Take-Out Lunch Menu:

Monday Sandwich: The Incredible Ham & Cheese

  • Sliced Smoked Ham with French Brie
  • Spiced Apple Chutney & Effin’ Delicious Mustard Sauce
  • Green Leaf Lettuce on thick sliced French Loaf Bread

Monday Salad: The Big Popper (Fresh Poppyseed Salad)

  • Organic Mesclun Greens with Sweet Grape Tomatoes
  • Lucky Penny Feta Crumbles, Sunflower Seeds & Dried Cranberries
  • Delicious, creamy Poppyseed Dressing

Tuesday Sandwich: The Purple Haze Wrap (Mediterranean Wrap)

  • Greek Marinated Eggplant with Roasted Red Peppers
  • Marinated Artichoke Hearts, Lucky Penny Feta Crumbles
  • Olive Pesto & Hummus with crisp Leaf Lettuce

Tuesday Salad: The Ginger Dragon (named for our delicious Ginger Dressing)

  • Napa Cabbage and Romaine Lettuce with Chopped Carrots & Cilantro
  • Toasted Almonds & Sesame Seeds with Flash Seared Ramen Noodles
  • Fresh Scallions and our Ginger Dragon Dressing

Wednesday Sandwich: Chicken Caesar Wrap

  • Baby Arugula and Romaine with Shredded Parmesan Cheese
  • Crushed Garlic Croutons & Vine Ripe Tomatoes
  • Char-Grilled Chicken and Caesar Dressing (Veggie Friendly Versions Available)

Wednesday Salad: The Blue Cheese Wedge

  • Chopped Iceburg lettuce topped with Blue Cheese Wedges
  • Toasted Walnuts and Crumbled Bacon
  • House made Blue Cheese Dressing

Thursday Sandwich: No Mayo Tuna Wrap (Tuna Salad with no mayo!)

  • Albacore Tuna and Mediterranean Spices
  • Thin sliced Mini Cucumber and Green Leaf Lettuce
  • Lucky Penny Feta Crumbles & Vine Ripe Tomatoes

Thursday Salad: The Baby Arugula Salad

  • Baby Arugula & Spinach with Roasted Cherry Tomatoes
  • Toasted Walnuts & Fresh Parmesan Curls
  • French Dijon Vinaigrette with Julienned Genoa Salami

Friday Sandwich: The California Sandwich (Veggie Deliciousness on Naan)

  • Fresh Hummus and Olive Pesto
  • Vine Ripe Tomatoes with Thin Sliced Cucumber
  • Fresh Sprouts & Feta

Friday Salad:  The Southwestern (Tex-Mex style)

  • Crisp Romaine Lettuce & Grape Tomatoes
  • Green Onions, Black Beans, Roasted Corn on the Cobb
  • Pepitas, Crushed Tortilla Chips, Cilantro & Chipotle Vinaigrette

Juice Menu:

Flavors for the week: The Green Snapdragon (Kale, Romaine, Apple, Lemon, Ginger) and our Carrot Juice. Both available every day this week!

All Juices $3.50 for 16 oz.  There are no syrups, concentrates, preservatives or additives in our juice.

Social Media Bonus of the Week:

You’ll get a free Kashi bar with every Facebook or Foursquare check-in, or Tweet mentioning @TheChubbyCook! Come on in Cleveland – we are ready to serve you!

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The Chubby Cook Yogas Around Cleveland

By on August 20, 2011 in Uncategorized

With the name “The Chubby Cook”, you might expect us to be lounging about whenever we aren’t creating fine culinary creations. That couldn’t be further from the truth – we’ve been quite the busy group of food lovers! What you might not expect is The Chubby Cook’s recent appreciation for one certain form of exercise: yoga! The Chubby Cook team is happy to be getting their downward dog on around the greater Cleveland area.

This past weekend on August 14th, we joined our friends at Cleveland Yoga at their 3rd annual Practice on the Preserve. As we sampled our Arnold Palmers and prepared our gaspacho and open-faced veggie sandwiches, more than 130 yogis were lead by Cleveland Yoga’s array of instructors in a beautiful 75 minute practice:

For more photos from this year’s event, check out our Facebook page.

We had a great time getting to know the yogis after the session while they sampled our food. It was quite inspiring to see so many people come out on a rainy summer day to show their love for the Cleveland Yoga community – that which we are proud to be a part of! Did you know The Chubby Cook kitchen is located in the same complex as Cleveland Yoga? We open at 7:30AM for breakfast – perfect for a post-class juice or breakfast! Come say hi after you get your practice on!

As for events in the upcoming weeks, here’s information on two more yogi events where our team will proudly represent:

On Saturday, August 27th, The Chubby Cook team will visit East 4th & Yoga for their weekly complimentary yoga class. This practice takes place at the Bang and Clatter Theatre Company space at 224 Euclid Avenue at 10AM. Post class around 11:15AM, we’ll be there to rehydrate you with samples of our Chubby Cook juices!

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Classes are free, but donations are accepted and will be given to local charities. There’s even free valet parking on East 4th Street (next to Lola) with validation at the class. All levels are welcome, so bring your friends for some yoga and juice!  Visit East 4th & Yoga’s Facebook page for more information.

Looking into September, The Chubby Cook is excited to be apart of Lululemon’s Salutation Nation 2011! On Saturday, September 10 at 9:00am, yogis around the country will roll out their mats and do yoga! Lululemon at Eton Chagrin will be hosting their Cleveland gathering at Omni Properties at 29225 Chagrin Blvd in Woodmere.

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After an hour long yoga and meditation session lead by Amy Schneider and Shakthi Paramasivam, there will be a post-yoga picnic party where The Chubby Cook will be waiting to tempt your taste buds with some tasty selections to fill your hungry bellies! This is going to be one fun eat with plenty of good eats, so RSVP over at the Facebook event page today!

While we’ve been and will be out and about around town, we have a very exciting announcement on the way about something happen in our OWN kitchen! Stay tuned to the blog!

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Cadillac Culinary Challenge

By on August 17, 2011 in Uncategorized

If someone were to ask you to partake in a culinary challenge featuring two accomplished chefs, what would you say?  Yup, it’s a no brainer.  The Chubby Cook team member and resident food blogger, Caroline, was the lucky winner of a seat on the judges panel for a recent culinary event: the Cadillac Culinary Challenge.

Cadillac is driving around the country, sponsoring cook-offs between celebrity chefs and local chefs to determine who is the “Cadillac of Chefs.”  As the 6th stop of the tour, Cleveland’s Cadillac Culinary Challenge took place at Legacy Village in Lyndhurst this past weekend.

For Cleveland’s competition, local chef Marlin Kaplan, of Dragonfly in Ohio City, competed against Top Chef Masters alum Jonathan Waxman, of Barbuto in New York.

Chef Jonathan Waxman, TCC team member Caroline, and Chef Marlin Kaplan

First up was Chef Waxman’s Organic Spaghetti with Blue Crab Meat, Grilled Corn, Chiles, Tomatoes & Sweet Onions.  The baby heirloom tomatoes looked phenomenal and I’m a sucker for grilled corn, so I was really looking forward to this dish.  The pasta was cooked perfectly and the crab was melt-in-your-mouth delicious.  Speaking to the audience during his cooking demonstration, Chef Waxman remarked on the fact that jalapenos used to be much stronger than they are today.  So I was surprised to find the dish a little bland, over all.  Though it was a tasty, light summer pasta dish, it could have used more heat from the chiles or a touch of lemon to kick it up a notch or two.

Chef Waxman's Summer Pasta Dish

Next was Chef Kaplan’s Vanilla Butter Poached Lobster and Corn Stuffed Bao.  Chef Kaplan walked the audience through the steps on how to make the dough for the bao, a steamed, filled bun popular in Chinese cuisine.  The stuffing was a delicious mix of lobster, corn, cilantro, green onion, orange zest and America’s favorite vegetable – bacon.  Yum.  The flavors were perfectly balanced and the sauce that accompanied it took it to the next level.  Well done Chef Kaplan.  My only gripe was that the stuffing to dough ratio of the bao was a little off.  But with a stuffing that delicious, who wouldn’t want more?

Chef Kaplan's Bao - gimme more!

Interestingly enough, the entire panel of judges voted Chef Kaplan’s bao the winner, yet the entire audience voted Chef Waxman the winner.  Call it a tie – but there was definitely a clear winner in this foodie’s opinion. Either way, it was a great opportunity and The Chubby Cook team was grateful to take part!

The Cadillac Culinary Challenge continues touring through November, with stops all over the country.  The line up of celebrity chefs include David Burke, Marcus Samulesson and Geoffrey Zakarian, with more chefs being confirmed along the way. Visit their website at http://www.cadillacchallenge.com/ or visit their Facebook page to see if they are coming to a town near you!

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Weekly Update: Daily Specials and Special Treats!

By on August 15, 2011 in Weekly Lunch Menu

Check it out what NEW stuff we have this week:

FROM THE CHUBBY COOK KITCHEN:

  • our pre-made Arnold Palmers (half lemonade, half iced tea – both proven to improve your golf score)
  • house-made Lemonade (squeezed by The Chubby Cook himself)
  • on Monday only: Gazpacho!  (get it while it’s here!)

FROM OUR FRIENDS AROUND CLEVELAND:

ON OUR CHIP RACK: “DIRTY” POTATO CHIPS, FEATURING THESE FLAVORS:

  • BBQ
  • Sea Salt & Pepper
  • Maui Onion

cupcake

You know you want one… stop on in!

Our Breakfast Menu: 

Cooked to order- come and get it starting at 7:30AM to 9:30AM.

The Double Double Sandwich:  2 eggs with double cheese and double bacon crumbles loaded into double sized grilled artisanal bread with butter.  This is one heck of a sandwich.  $4.99

Omelettes Your Way: Choose between an egg white or regular three egg omelette.  Toppings include: red peppers, green peppers, mushrooms, onions, zucchini, squash, spinach, poblano pepper, ham, bacon crumbles, salami, cheddar cheese, provolone, blue cheese and feta.  $4.99

South of the Border Burrito: Three scrambled eggs with poblano peppers, diced onions, red peppers, cheddar cheese, chipotle salsa (hot!) and cool sour cream all in a delicious wrap.  $4.99

Granola French Toast: This is awesome!   Delightfully soft and tasty, nosh on three pieces of granola coated French toast.  Comes with a side of real maple syrup.  $4.99

Crunchy Yogurt Parfait: We load up fresh cut fruit, Greek style non-fat yogurt and crunchy granola into a cup for a fast breakfast on the go!  $4.99

Skittle Salad: Fresh cut fruit lightly drizzled with our Lavender infused agave.  $4.99

Sides:

Bialy’s Bagel: $1.50         w/Cream Cheese: $2.00       Xtra Cream Cheese: $.50 each

Bacon: $3.25

Golden Hash Browns: $3.00

Bag-o-Mini-Muffins: $1.50

Daily House Specials:

Monday’s Special: Stuffed Peppers. These dudes are first stuffed with ground beef and rice then smothered with our house made tomato sauce.  Served over crispy hash browns. $7.99

Tuesday’s Special: Beef Strogonoff over Noodles. Oh yeah.  This is a delicious dish with a rich, velvety gravy over buttered egg noodles.  Yumm… $7.99

Wednesday’s Special: Chicken Meatballs over Angel Hair Pasta. How can you go wrong with this?  Tender, scrumptious meatballs with a super awesome pan gravy.  Comes with a slice of cheesy garlic bread. $7.99

Thursday’s Special:  Pizza Day! Our Sicilian style pizza will blow you away.  This week we’re making a white vegetarian pizza and a traditional pepperoni and sausage pizza.  We will also have some plain cheese!  $3.49 per slice.

Friday’s Special: Chicken Cordon Blue. Chubby Cook Style: lots of cheese and lots of ham.  Served with a cheese sauce over rice!  Don’t miss this one. $7.99

stuffed peppers

Want to bring home our stuffed peppers for dinner tonight? Call us to schedule for pick up & we’ll hold some aside for you!

Weekly Take-Out Lunch Menu:

Monday Sandwich:        The Incredible Ham & Cheese

  • Sliced Smoked Ham with French Brie
  • Spiced Apple Chutney & Effin’ Delicious Mustard Sauce
  • Green Leaf Lettuce on thick sliced French Loaf Bread

Monday Salad:              The Big Popper (Fresh Poppyseed Salad)

  • Organic Mesclun Greens with Sweet Grape Tomatoes
  • Lucky Penny Feta Crumbles, Sunflower Seeds & Dried Cranberries
  • Delicious, creamy Poppyseed Dressing

Tuesday Sandwich:       The Purple Haze Wrap (Mediterranean Wrap)

  • Greek Marinated Eggplant with Roasted Red Peppers
  • Marinated Artichoke Hearts, Lucky Penny Feta Crumbles
  • Olive Pesto & Hummus with crisp Leaf Lettuce

Tuesday Salad:             The Ginger Dragon (named for our delicious Ginger Dressing)

  • Napa Cabbage and Romaine Lettuce with Chopped Carrots & Cilantro
  • Toasted Almonds & Sesame Seeds with Flash Seared Ramen Noodles
  • Fresh Scallions and our Ginger Dragon Dressing

Weds Sandwich:           Chicken Caesar Wrap

  • Baby Arugula and Romaine with Shredded Parmesan Cheese
  • Crushed Garlic Croutons & Vine Ripe Tomatoes
  • Char-Grilled Chicken and Caesar Dressing (Veggie Friendly Versions Available)

Weds Salad:                 The Blue Cheese Wedge

  • Chopped Iceburg lettuce topped with Blue Cheese Wedges
  • Toasted Walnuts and Crumbled Bacon
  • House made Blue Cheese Dressing

Thursday Sandwich:      No Mayo Tuna Wrap (Tuna Salad with no mayo!)

  • Albacore Tuna and Mediterranean Spices
  • Thin sliced Mini Cucumber and Green Leaf Lettuce
  • Lucky Penny Feta Crumbles & Vine Ripe Tomatoes

Thursday Salad:            The Baby Arugula Salad

  • Baby Arugula & Spinach with Roasted Cherry Tomatoes
  • Toasted Walnuts & Fresh Parmesan Curls
  • French Dijon Vinaigrette with Julienned Genoa Salami

Friday Sandwich:           The California Sandwich (Veggie Deliciousness on Naan)

  • Fresh Hummus and Olive Pesto
  • Vine Ripe Tomatoes with Thin Sliced Cucumber
  • Fresh Sprouts & Feta

Friday Salad:                The Southwestern (Tex-Mex style)

  • Crisp Romaine Lettuce & Grape Tomatoes
  • Green Onions, Black Beans, Roasted Corn on the Cobb
  • Pepitas, Crushed Tortilla Chips, Cilantro & Chipolte Vinaigrette

Juice Menu:

Flavors for the week: The Green Snapdragon (Kale, Romaine, Apple, Lemon, Ginger) and our Carrot Juice. Both available every day this week!

All Juices $3.50 for 16 oz.  There are no syrups, concentrates, preservatives or additives in our juice.

green snap

Call us at (216) 342-4840 and we’ll make sure your order is ready when you arrive! We are looking forward to seeing you this week!

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Meet The Chubby Cook Team: Caroline

By on August 10, 2011 in About the Chubby Cook

Interested in a fun, community event this weekend? We’ll be at the 3rd Annual Cleveland Yoga Appreciation Day this Sunday, August 14th at Orchard Hills Center (AKA Patterson’s Fruit Farm) in Chesterland. Registration starts at 9:00AM and the 75 minute all-levels yoga practice begins at 10:00AM. Make sure to stay after the practice to sample an array of treats from our kitchen! More info is available at Cleveland Yoga’s website.

Continuing with the The Chubby Cook team interviews, we’d like to introduce you to a very special lady: Caroline, the better half of The Chubby Cook himself!

caroline

Taken in the south of France at one of her favorite restaurants

What’s your foodie history?

I was born in France to a French father and an American mother who love to eat and drink. Three plus hour meals with a feast of food and an abundance of wine were the norm. I was lucky enough to marry a man who also loves to eat and drink – and who happens to be an incredible chef. I am one seriously lucky foodie!

Do you have a signature dish?

I make a mean quiche and a deliciously simple pork tenderloin dish with Dijon mustard and Herbes de Provence. You can catch a couple of my family recipes at The Chubby Cook, as well. My mother’s apple pie is a big hit as well as her family’s secret BBQ sauce.

What is your favorite thing to cook? Least favorite thing to cook?

I don’t really have much of an opportunity to cook in my household, but I do enjoy pouring a couple glasses of wine and keeping Scott company while he cooks. I delight in my role as taste-tester. My least favorite thing to cook is an omelet because I can never get it just right.

Must have piece of kitchen equipment?

A corkscrew & a dishwasher (have you ever cleaned up after a chef? Every single pot/pan/spoon/dish in the house gets used).

You are planning a dinner party & could invite any three people, dead or alive. Who would you invite?

I would invite my grandfather and my two kids, so that I could introduce my son Jack to his namesake.

What is your favorite local restaurant?

I love the quality of the seafood at Blue Point Grille and the authenticity of the dishes at L’Albatros Brasserie + Bar. Doug Katz does an amazing job at fire food and drink keeping the menu seasonal and delicious. But I also love bringing my son to Yours Truly for pancakes and bacon on Saturday mornings.

What is your guilty food pleasure?

Baguette and stinky cheese – the stinkier the better.

What do you like to do when not in The Chubby Cook kitchen?

First and foremost, I am a proud wife & mother. I also like to try new restaurants, experiment with wine and food pairings, travel, bring our labs swimming in the Chagrin River and relax in Chautauqua whenever possible.

What is something that is always in your fridge or pantry?

I whole-heartedly agree with my fellow TCC team member Michele from her interview… wine.

Caroline, The Chubby Cook’s biggest fan, spends a lot of time at our kitchen. Stop in and say hi to her and the entire TCC team: check in on Facebook or Foursquare when you do & you’ll get a free cookie on the house!

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Recipe: Peachy Vinaigrette

By on August 9, 2011 in Chubb's Recipes

On Sunday, August 7th, The Chubby Cook headed to Whole Foods Cedar Center to participate in their Local Week. Its primary purpose: to feature local ingredients from around the Northeast Ohio region.

In celebration of the beautiful produce available at their store, The Chubby Cook showed Whole Foods shoppers how easy it is to make home-made salad dressings.

Chef Scott Groth used local organic spinach and Mackenzie Creamery goat cheese in a salad topped with his signature poppy seed salad dressing:

 

Combined with chopped walnuts and dried cranberry, it was refreshing summer salad option on a hot, August day.

Chef Scott then moved on to a salad dressing recipe featuring local peaches. Using a Vitamix, he combined diced peaches, basil, olive oil, vinegar, agave and cracked pepper for a sweet and tangy dressing great for any summer get together. The full recipe for his Peach Vinaigrette is available at the end of this post.

He again used walnuts and cranberries to finish off the salad, giving it a bit of texture.

 

The customers at Whole Foods were just as eager to try it as Scott was to make it!

The Chubby Cook team had a great afternoon sharing their passion for food with everyone at Whole Foods Cedar Center. We are very happy to call them a friend and partner in Northeast Ohio!

Peachy Vinaigrette Recipe

1.5 Peaches, washed with the pits removed
2 Basil leaves, chiffonade 
2 Tablespoons Bragg’s Cider Vinegar
4 Tablespoons Olive Oil
1 Teaspoon Agave
Salt & Fresh Cracked Pepper

Add all of the ingredients into a blender.  Blend until the desired consistency has been achieved.

Mix with a salad of baby greens, toasted pecans, dried cherries or cranberries and some fresh cut scallions.  Enjoy the bounty of summer!!

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NEW: Breakfast at The Chubby Cook! Lunch & Specials as well-

By on August 7, 2011 in Weekly Lunch Menu

Breakfast:  

Cooked to order- come and get it starting at 7:30AM to 9:30AM.

The Double Double Sandwich:  2 eggs with double cheese and double bacon crumbles loaded into double sized grilled artisanal bread with butter.  This is one heck of a sandwich.  $4.99

Omelettes Your Way: Choose between an egg white or regular three egg omelette.  Toppings include: red peppers, green peppers, mushrooms, onions, zucchini, squash, spinach, poblano pepper, ham, bacon crumbles, salami, cheddar cheese, provolone, blue cheese and feta.  $4.99

South of the Border Burrito: Three scrambled eggs with poblano peppers, diced onions, red peppers, cheddar cheese, chipotle salsa (hot!) and cool sour cream all in a delicious wrap.  $4.99

Granola French Toast: This is awesome!   Delightfully soft and tasty, nosh on three pieces of granola coated French toast.  Comes with a side of real maple syrup.  $4.99

Crunchy Yogurt Parfait: We load up fresh cut fruit, Greek style non-fat yogurt and crunchy granola into a cup for a fast breakfast on the go!  $4.99

Skittle Salad: Fresh cut fruit lightly drizzled with our Lavender infused agave.  $4.99

Sides:

Bialy’s Bagel: $1.50         w/Cream Cheese: $2.00       Xtra Cream Cheese: $.50 each

Bacon: $3.25

Golden Hash Browns: $3.00

Bag-o-Mini-Muffins: $1.50

 

Specials:

Monday: Duo of Ziti: It’s making a comeback!  We’ve got our Veggie and Italian Sausage ziti’s ready to be picked up.  Lunch portions come with a side salad.  $7.99   If you want a family sized portion, please call for availability.

Tuesday:  Chicken Marsala:  Lightly coated chicken breasts, skillet cooked with mushrooms and our Marsala sauce.  $7.99.  Lunch portions come with a side salad.

Wednesday: Beef Short Ribs: Melt-in-your-mouth goodness.  Braised beef short ribs over pasta with pan sauce.   $7.99

Thursday:  Kielbasa & Kraut: Get it on a bun and make it a sammie, or grab some meal style to go.  Either way, you’re going to love this dish.  $6.99

Friday:  Ratatouille over Baked Polenta: Oven roasted vegetables served over baked polenta, topped with toasted almond slivers.  This is a vegan dish but definitely something for our carnivores to enjoy as well!  $7.99

Ratatouille.  Awesome over our White Corn Polenta with slivered toasted Almonds.  

Juice Menu: All Juices $3.50 for 16 oz.  There are no syrups, concentrates, preservatives or additives in our juice.

Monday: Summer Breeze (Honeydew, Cantaloupe & Lime),  The Green Snapdragon (Kale, Romaine, Apple, Lemon, Ginger), Hint of Mint Carrot Juice (Carrot, Apple, Lemon, Mint).

Rest of the Week: Green Snapdragon and Carrot Juices!

Weekly Take-Out Lunch Menu

Monday Sandwich:        The Incredible Ham & Cheese

  • Sliced Smoked Ham with French Brie
  • Spiced Apple Chutney & Effin’ Delicious Mustard Sauce
  • Green Leaf Lettuce on thick sliced French Loaf Bread

 

Monday Salad:              The Big Popper (Fresh Poppyseed Salad)

  • Organic Mesclun Greens with Sweet Grape Tomatoes
  • Lucky Penny Feta Crumbles, Sunflower Seeds & Dried Cranberries
  • Delicious, creamy Poppyseed Dressing

 

Tuesday Sandwich:       The Purple Haze Wrap (Mediterranean Wrap)

  • Greek Marinated Eggplant with Roasted Red Peppers
  • Marinated Artichoke Hearts, Lucky Penny Feta Crumbles
  • Olive Pesto & Hummus with crisp Leaf Lettuce

 

Tuesday Salad:             The Ginger Dragon (named for our delicious Ginger Dressing)

  • Napa Cabbage and Romaine Lettuce with Chopped Carrots & Cilantro
  • Toasted Almonds & Sesame Seeds with Flash Seared Ramen Noodles
  • Fresh Scallions and our Ginger Dragon Dressing

 

Weds Sandwich:           Chicken Caesar Wrap

  • Baby Arugula and Romaine with Shredded Parmesan Cheese
  • Crushed Garlic Croutons & Vine Ripe Tomatoes
  • Char-Grilled Chicken and Caesar Dressing (Veggie Friendly Versions Available)

 

Weds Salad:                 The Blue Cheese Wedge

  • Chopped Iceburg lettuce topped with Blue Cheese Wedges
  • Toasted Walnuts and Crumbled Bacon
  • House made Blue Cheese Dressing

 

Thursday Sandwich:      No Mayo Tuna Wrap (Tuna Salad with no mayo!)

  • Albacore Tuna and Mediterranean Spices
  • Thin sliced Mini Cucumber and Green Leaf Lettuce
  • Lucky Penny Feta Crumbles & Vine Ripe Tomatoes

 

Thursday Salad:            The Baby Arugula Salad

  • Baby Arugula & Spinach with Roasted Cherry Tomatoes
  • Toasted Walnuts & Fresh Parmesan Curls
  • French Dijon Vinaigrette with Julienned Genoa Salami

 

Friday Sandwich:           The California Sandwich (Veggie Deliciousness on Naan)

  • Fresh Hummus and Olive Pesto
  • Vine Ripe Tomatoes with Thin Sliced Cucumber
  • Fresh Sprouts & Feta

 

Friday Salad:                The Southwestern (Tex-Mex style)- THIS WEEK ADD CHAR-GRILLED CHICKEN OR PULLED PORK for a buck more!

  • Crisp Romaine Lettuce & Grape Tomatoes
  • Green Onions, Black Beans, Roasted Corn on the Cobb
  • Pepitas, Crushed Tortilla Chips, Cilantro & Chipolte Vinaigrette

 

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