Meet Our Farmers

Spring Vegetarian Wine Dinner

June 19, 2013  6:30 p.m.

 Special guests Jay Szabo of Dunham Market Garden, Matt Vodraska of Rittman Orchards, and Rob DeMuch of Mackenzie Creamery… in conversation on the future of local farming and food. 

First Course
domaine labbé abymes, france
local cucumber and amish spelt salad pea tendrils, spring onions, velvet view yogurt, martha’s fines herbs, and tomato vinaigrette

Second Course
château de ségriès tavel, france
crispy zucchini blossoms house-made ricotta cheese, stutzman’s grits, kohlrabi-cilantro slaw 

Third Course
bodega chakana malbec, argentina
killbuck valley mushroom terrine local baby kale, pickled japanese turnips, and honey-cumin vinaigrette

Fourth Course
kenwood jack london zinfandel, sonoma
bo’s bok choy baby beets,  sunchoke puree, roasted summer squash fritters and spicy chili-rhubarb syrup

Fifth Course
laurello vineyards sweet genevieve vidal blanc ice wine, grand river valley
mackenzie creamery boucheron and rittman orchards strawberries  lucy’s honey, crumbled shortbread cookies and  local mint ice cream

$69.00 per person plus tax and gratuity

Reservations available by phone only at 216/921-3473. Seating is limited and payment is due upon reservation. Some of our seating may be communal. Sorry but we will not be able to accept cancellations. Reservations are transferable to other diners.

Chefs Douglas Katz and Cameron Pishnery have created a spectacular menu paired with beers from Akron’s own Thirsty Dog Brewing Company. Seating is limited. Review the menu, and reserve today!

First

Wild maine mussels, olive oil broth, asparagus, Italian parsley, and beer bread croustade…
Labrador Lager

Second

Flat iron steak, morning side farms spring greens, black pepper vinaigrette, beer bread croutons and pickled onions…
Whippet Wheat

Third

Braised organic chicken thigh, white sauce, ramp spaetzle, and radish salad…
Irish Red Setter

Fourth

Pecan smoked berkshire pork tenderloin,  spoonbread, local asparagus, and local rhubarb preserves…
Hoppus Maximus

Fifth

Steamed treacle pudding, chocolate, strawberries and vanilla anglaise…
Old Leg Humper

$59.00 per person plus tax and gratuity.

Reservations available by phone only at 216/921-3473. Seating is limited and payment is due upon reservation. Some of our seating may be communal. Sorry but we will not be able to accept cancellations. Reservations are transferable to other diners.

March 28, 2013

A special dinner event featuring of one of the world’s great cuisines

Pintxos
(appetizers passed in 3 courses)
tortilla de patata, arbequina olives, and goat cheese
tandoor roasted florida white shrimp, garlic, chili flake,
Kila brut, Penedes

jambon Serrano, idiazabal cheese and piperade
sardine paste, buratta and ramps
Shaya Verdejo, Rueda

date, valdeon and housemade bacon
lamb albondigas, salsa verde and pickled shallots
Tarima Hill Monastrell, Jumilla

first course
Cangrejos de Rio
crayfish, grilled calamari, sofrito tomato sauce, saffron rice, dry cured chorizo and asparagus
Cepa 21” Hito”, Ribera del Duero

second course
Cochinillo Asado
roasted local suckling pig, pan sauce, yukon potatoes, warm spinach salad and sherry vinaigrette
Bodegas el Nido “Cleo”, Jumilla

third course
Monte Enobro y Turron
creamy ash cured goat cheese, almonds, honey, olive oil cake, and dark chocolate
Alvear Oloroso Asuncion sherry

$75.00 per person plus tax and gratuity.

Reservations available by phone only at 216/921-3473. Seating is limited and payment is due upon reservation. Be prepared to share a table, some of our seating could be communal. Sorry but we will not be able to accept cancellations. Reservations are transferable to other diners.

Meatless Monday Vegan Dinner:  March 18, 2013

fire margarita…..

First Course

chili rellenos chayote squash, corn, avocado and a tomatillo colorado sauce

Second Course

charred nopal and jicama salad poblano and bell peppers, mexican oregano

pine nuts and lime

Third Course

bean chili pinto, black and kidney beans, coconut, and agave cornbread

Fourth Course

lentil and cashew stuffed tamales mole negro, and mexican rice, and whipped tofu

Fifth Course

lime sorbet star fruit crisp and hot tostones

$50.00 per person plus tax and gratuity.

Reservations available by phone only at  216/921-3473. Seating is limited and payment is due upon reservation. Be prepared to share a table, some of our seating could be communal. Sorry but we will not be able to accept cancellations. Reservations are transferable to other diners.

the wines and cuisine of piedmont, italy

february 28, 2013
6:30 pm

As the birthplace of Slow Food and home to some of the world’s most revered wines, many experts feel this northern Italian region has the country’s richest culinary scene. Explore the foods and wine of this fascinating area with us at this very special event!

antipasti

barolo salami, castelrossa cheese, focaccia croustades, walnuts, fennel, sunchokes and bagna cauda.
mauro veglio dolcetto d’alba 2011

brodo

agnolotti al plin, grassfed beef, local cranberry beans, root vegetables and golden sage
mauro veglio barbera d’alba 2011

risotto

carnaroli rice, meyer lemon, braised wild boar, fresh herbs, truffle oil and parmesan reggiano
sottimano nebbiolo langhe 2010

vitello

veal chop, porcini stuffed veal breast, petite local carrots and fondutta
gianfranco barolo alessandria 2008

pere martine al vino rosso

wine poached pear, honey sabayon and kataifi fried robiola
cascina ca ‘rossa “birbet” brachetto 2011

$85 per person plus tax and gratuity

Reservations available by phone only at  216/921-3473. Seating is limited and payment is due upon reservation. Sorry but we will not be able to accept cancellations. Reservations may be transferred to other diners.

February 18, 2013

6:30 p.m.

An Exploration of Fresh and Flavorful Vegan Cuisine

aperitif

mixologist’s musings on the Kir Royale

fritters and…

mung bean, scallion, and parsnip hari, tamarind, coriander and mint chutneys

winter mesclun salad

roasted chioga beets, leeks, pomegranate seeds, and spicy walnut vinaigrette

local root vegetable braise

chickpeas, roasted tomatoes, dry cured olives, and almond cous cous

sweet potato/black bean cakes

cilantro and lime vinaigrette, watercress, and house smoked chili adobo

vegan baba

dark rum baba, cherry compote, almond nougatine granite, candied orange

$50.00 per person plus tax and gratuity.

Reservations available by phone only at  216/921-3473. Seating is limited and payment is due upon reservation. 
Sorry but we will not be able to accept cancellations. Reservations may be transferred to other diners.

photo by Amy Viny

Dear Friends,

Cooking and sharing family recipes are some of my favorite things to do during the holidays.  Lately as I’ve been working on the menus for our new  diner opening this April on Lee Road, I’ve spent a lot of time thinking about family recipes and the fantastic times I’ve had baking with my mom and my grandmother Florence.  We’d joke, tell stories and of course prepare all the great traditional cakes, cookies, and pies we enjoy year after year at family get togethers. So many of you out there must also have similar  traditions of sharing recipes; of baking together and enjoying great food with your own families. There is a great tradition of home baking in our own community and I started thinking about how we could celebrate and honor it at our new diner. I’m really excited to tell you about my new idea…….

E-mail me your best dessert recipes.

We’ll pick a handful of the very best ones and each month we’ll select one recipe to prepare and to feature on our diner menu. We’ll shine the spotlight on the cook, their story and of course their recipe.  Entries will be judged on uniqueness, creativity, and the family story behind the recipe. Winning bakers will receive a gift card for the new diner and 30 days in the limelight. Are your family recipes  the best around? Were your mom’s brownies the most decadent ever? Did your aunt make an amazing carrot cake the likes of which no other recipe can compare?

YOUR FAMILY RECIPE COULD BECOME A CLEVELAND CLASSIC.

E-mail your recipes by 1/25/2013 ….to

contactus@firefoodanddrink.com.

Family recipes become  a part of our personal histories and they become part of the history of our community. Let’s share this great treasure of  home cooking and community.

Send me your recipes now…and let’s get cooking!

Thanks,
Doug

Making plans for holiday get togethers with family and friends? We hope you’ll make fire a part of your celebrations with a festive dinner or weekend brunch. Entertaining at fire is fuss-free and always delicious. Just call for reservations and we’ll do the rest. Below you’ll find our holiday schedule. If your plans are more elaborate, Doug and our catering team can help you create a wonderful private party at the restaurant or at a venue of your own selection. Call us to discuss how we can create a fabulous celebration for you.

Our Holiday Schedule

11/24-closed for Thanksgiving

11/25-open for dinner 5-10pm

12/24 and 12/25-closed

12/31-New Year’s Eve celebration begins at 7:00 pm

1/1/2013-closed