Symon Says

some pics from awards

HOLY CRAP!!!!

I really can't even begin to put into words the absolute thrill it was to win a James Beard Award.  To win something that is voted on by your peers is absolutely one of the greatest honors I have received as a chef.

None of it could have ever been possible without all the hard work and incredible dedication of my fantastic kitchen team both past and present.  Powder, Matt, Jeff and Cory...you guys are the greatest and have absolutely pushed me to be the best I could be and continue to make me look good everyday.  Jon, Jon and Frankie you guys were and will always be a huge part of my family and I thank you for all your help over the years.

Yody you're the greatest assistant of all time!!

Doug you've been the best 

 Liz I love you!!

Cleveland and Detroit you F'N ROCK!!!

Live to cook, MS

great and crazy week

Last week was one of those weeks thats beats the shit out of you....but are just a blast.

Liz and I started the week on Monday in Chicago doing a demo for the housewares show and finished it yesterday having a party at our house for about 30 people.  The housewares show was a hoot.  We followed up Paula Dean which is no easy task.  Fortunately this time around she didn't lose her britches during her demo ala SOBE!!  The thing I love about Paula is how she is not afraid to make fun of herself...at the housewares show she started out her demo by saying "If I would've known losing my britches would've got me on Oprah I would've done it years ago!"

The party at our house was to finish up the shots for the family meal section of the cookbook.  We basically had over a mess of family and friends and I cooked a couple recipes from the book and then we had a little feast while Donna took pictures of the whole thing.  It was a blast...my family is quite entertaining..to put it mildly!!!!

In between I did normal restaurant stuff, two "thank you" dinners for the Cavs, finished shooting some other parts for the cookbook, met about a couple restaurant deals and had a producer in to work on a new FNTV show.  The one thing I havent done is go shopping for the lovely Liz for her birthday today (she's 37...again!!!) 

I'm going to take it easy today..check out a new project..do some shopping..and then chill with the love of my life for some dinner tonight.

Go Cavs!!!

Live to cook, MS

Chicago trip and Beard awards

Liz and I had a great trip to Chicago last weekend.  I was there for Calphalon doing some cooking for them for the housewares show and Liz came to help pair up wines for the dinners.  I have to admit I really love doing these events with Liz, her wine knowledge and enthusiasm just add so much to the dinners...plus she's a lot cuter than me..lol.  The dinners seemed to be a great success, as did the launch of Calphalons new Unison line.  It is really some great new technology that mixes nonstick release with a tryply stainless performance.

While in Chicago we had two great meals...One at Paul Kahans new restaurant Publican and the other at Avec which is also owned by Paul and Donnie and the kitchen is run by Koren Grieveson.  The meals and experiences at both places were off the hook.  I have so much respect for what these guys do and how they see a concept through. They not only serve great food (i already warned Paul i was stealing his pork rind recipe!!!..lol) with great service but have also been able to change the way people eat in Chicago.  This is no easy feat and they deserve all the props they get.

I also found out on Monday that I am a finalist for the James Beard Award Best Chef in the Great Lakes Region.  I am so excited to make the final list again and extremely honored to be part of this list of great chefs. (You can check out the whole list at jamesbeard.org) Whenever awards come up I realize how lucky I have truly been in my career to do what I love to do and pick up some awards along the way.  We are extremely proud of our restaurants and the effect they have had on the dining scene and community both here in Cleveland and in Detroit.  We have gotten to watch neighborhoods grow around and I have been able to watch some of our young employees grow into chefs, managers and restaurateurs (Chatty, Frankie, Frankie, Powder, Jeff, Nolan, Yody, Jon, Jon, Brian, Tony, KP,Mary, Chris, James, Katie, Andy, Cory, Nate, Andy Randy, Sammy.....).  None of this would be possible without all of them and I love and cherish them for all their hard work and dedication to Me, Liz and Doug.  God I love this business..off to work..ms

Family and friends

What in life is greater than family and friends?  Absolutely nothing!  As I go through all these crazy workdays and weeks it makes me realize more than ever that the only thing that makes it possible are those closest to me.  I am so lucky to have an incredible family that has always been supportive, a wife that always seems to understand and friends that have been there for me through the good and the bad.

I love you all...thank you,  Michaelhangin out at moms

Playing catch up....

After spending some time in  SOBE for the wine and food festival...its time for some catch up!!!!

Don't get me wrong it was nice to get out of the cold for a couple days but whenever I need to travel its hard to catch back up.  This week we made a couple changes to the menu at Lola and have been jamming with restaurant week.  Its great to see so many people downtown and supporting the restaurants.  Cleveland really does have a great downtown and I love to see the people get out of the burbs and having a good time.

To our current menu we added a hanker-chief pasta with red wine, mushrooms and rapini, a roasted chicken with white sausage, lentils, mustard and bacon and a rib eye with a radish salad and salsa verde.  Im really happy with the changes and as usual Powder and the entire kitchen staff are doing a great job.  Its gives the menu a little more range in price and some more variety which is always good.

We will also be starting a happy hour at Lola that will be a continuation of restaurant week.  We will offer a 3 course tasting for 30 dollars with choices within each category .  It will run from 5-630 Mon-Fri.  It should be alot of fun.  Fortunately we haven't yet felt the economic downturn but Im excited to make Lola more accessible to people who might want to give it a try for a little less cash.

Live to cook, MS

photo by DTR

Very excited....

So after a crazy couple days at the SOBE wine and food festival I am back in Ctown and ready to roll.

The event was absolutely amazing.  We did the Best of the Best party for 2500 ppl with some of the countries greatest chefs including Paul Kahan, Jonathan Waxman, Nate Appleman, Rick Tramanto, Michael Mina & Morimoto..just to name a few.  I also did two sold out demos to great crowds that where having a blast to say the least.  This event is one of the greatest parties on earth and i highly recommend attending if you haven't already.  Lee really knows how to give the people the perfect balance of food, wine, entertainment and education and my hat goes off to the entire SOBE team.

Upon returning I found out that my book has just went on presale on Amazon.  This book has been well over a year in the making and has been one of the toughest and most enjoyable projects of my life.  It will have stories and recipes from my childhood until now and to say I am proud of it would be a vast understatement.  I really need to thank Michael and Donna Ruhlman for making the process enjoyable and Rica for pushing us to do such a great book...here is the link if you are interested in checking it out...

http://www.amazon.com/Michael-Symons-Live-Cook-Techniques/dp/0307453650/ref=sr_1_1?ie=UTF8&s=books&qid=1235274145&sr=8-1

sobe..star..& the choke heard round the world

I am currently in South Beach for a couple days helping out with some judging on The Next Food Network Star and doing a couple demos for South Beach Food and Wine Festival.  

Judging with Bob, Susie and Bobby was a hoot and the contestants this year are really great.  I think it should be a really fun season.  Ill also be doing a best of the best dinner for the festival (beef cheek pierogie) and a couple demos on the beach on how to roast the perfect chicken and a zucchini salad.

Normally i really do not like to travel as it takes me away from the restaurants and my beautiful bride Lizzie.  This trip is always a little different though as it gets me out of the cold for a couple days and allows me to spend some time with some chef friends I don't see often.  Liz always comes with on this one to which makes it all the more enjoyable.

So today was an off day so myself and Mr. Flay thought we would sneak in a round of golf.  For those of you that don't know I am a golf fanatic (as are allot of chefs) including Bobby.  We are also about as competitive as any two people you will find.  After 18 holes we were dead even.  I rip one about 270ish right down the pipe and Bobby hooks one left.  He recovers nicely an.d is about 100 yds out.  I hit three wood about 240 to about 10 yds short of the green....after my shot I boast ur done.  He hits his 3rd shot to about  20 ft and I chunk my chip.  Unf------in believable....I choked.  I never choke as a matter of fact I live for the fact that the person Im playing will.  I bogey he pars..game..set..match. A very Phil Mickleson moment indeed.  Next time Flay your mine!!...Live to cook, MS

and the winner is.......

Brenda.  I read all the posts several times but Brenda's burger definitely made me the hungriest.  First off she mentioned how the burger should not be ground too fine, which I think is key to a great burger.  Most importantly though was the job she did in describing it.  It had me drooling for a burger.  

Brenda email me at [email protected] with your address and we will send you out your shirt...congrats and keep cooking, ms 

A couple of other things..I love Kummas Corner...Cory your burger sounds good but you know you cant win so stick to pastries!!....and a veggie burger..really??...lol

Whats your favorite burger contest

First off,  I have to admit I am a burger junkie...absolutely love them, cant cant enough of them, full fledge addict....burger junkie.

I am of the feeling that burgers end up in three basic categories...fast food, diner style and bar burger.  I love all burgers but am definately the biggest fan of the bar burger.  It is typically slightly thicker, grilled and juicy, served on a toasted bun and usually in the 6-8 oz range.  A diner burger is usually of the thin, flattop variety and tend to be more greasy than juicy (not that there is anything wrong with that)...i dont think there is any reason to talk about fast food.  Other than Five Guys and In and Out then typically suck.

My favorite buns for a burger are either a toasted english muffin or a toasted egg roll with sesame.  The bun to burger ratio is crucial to me.  If it is to small it just breaks down and if its  too big it just hides the good stuff.

Lastly is the toppings.  My favorite burger has a fried egg, cheddar cheese, thick cut smokey bacon, good pickles and shaved onion.

So here is the deal...let me know what your favorite burger is....list the style of burger you like, whats your favorite way to have it cooked (grilled, griddled, etc.), your favorite style of bun and your favorite toppings.  Who evers sound the best and most tantalizing will win a "Live to Cook" tshirt.

Good luck and make me hungry!!!!

MS

 photo courtesy of Donna Turner Ruhlman