Now entering its second year, We Are Cleveland Heights continues to find creative ways to show off the neighborhood and its unique assets. Last year, the philanthropic group hosted an elaborate five-course dinner in the historic Alcazar building.
This year, the setting promises to be equally impressive: the Heights Rockefeller Building on Mayfield Road. The 5,000-square-foot second-floor space, originally John D. Rockefeller Jr.’s real estate offices, boasts 20-foot ceilings, oak-beam rafters, iron chandeliers, leaded-glass windows, and slag-glass lamps – not to mention the stonework, archways and massive fireplace. Most recently, the space was home to Rockefeller’s restaurant.
“We Are Cleveland Heights is a group of proud residents and business owners sharing our love and our stories of this beautiful, historic and exciting community,” explains member and local business owner Bridget Thibeault of Luna Bakery & Café. “This is our 2nd annual pop-up event at a historic building showcasing the amazing talent that live and work right here in our city. All of the chefs, beverage providers and musicians live or work in this city.”
Given the amount of culinary talent in the community – and the propensity of that talent to step up and offer help – it’s no surprise that the menu for Ramp It Up! is a tantalizing read. And, given the name of the event, one might assume that ramps will play a supporting role.
Doug Katz of Fire Food & Drink will be serving creamy polenta with local goat cheese, ramps and mushroom ragout. Nighttown will be preparing homemade potato gnocchi with hot Italian sausage dipped and gorgonzola fondue. The Fairmount will be bringing skillet Brussels sprouts with crispy applewood smoked bacon. Culinary Occasions will be doing double duty, serving both lamb meatballs with saffron sauce and a tortilla Espanola with chorizo, manchego and roasted red peppers. Forest Hill Kitchen, the new tenant of the space, is serving country rabbit pate with violet mustard and pickled ramps on toast, and a vegan risotto cake with spring vegetable ragout. Schmaltz Delicatessen & Bakery will make a debut, of sorts, with a dish of cured Ohio trout on rye with wild mustards, and pastrami-cured carrots with ramps.
FarmShare will supply the Ohio artisan cheese boards, Luna Bakery & Cafe the desserts, and Hummingbird Bake Shop the homemade caramels.
The event will feature live music and booze tastings courtesy of OYO and Bulliet.
Tickets are $75 per person.
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