Sunday, January 02, 2000

Food: 21 To Watch




BY CHUCK MARTIN and POLLY CAMPBELL
The Cincinnati Enquirer

        We predict many tasty things for the Tristate in the Year of 2000: new restaurants, products, books and cooking classes. Here are 21 people to watch this year in the food and restaurant industry.

        • Francis Smith, an instructor at the Global Culinary Center in Cincinnati, brought cooks, farmers and others together last year to form the first Cincinnati chapter of Chef's Collaborative 2000 — a group that promotes locally grown foods. Beginning this month, Mr. Smith will serve as the chapter's first president.

        • Their shop is tiny, but Evelyn Ignatow and Sylvia Levine, sisters and owners of Hyde Park Gourmet Food & Wine, are committed to bringing in the finest cheeses, caviar and other edibles. The sisters hope to get a license soon that will allow them to hold wine tastings at the shop.

        • Anyone who has smelled his smoke knows Paul Sebron, owner of Mr. Pig catering at Findlay Market, grills some of the best pork rib (tips) in town. He hopes the city of Cincinnati will renovate his building, allowing him to build a kitchen and move his grill out of the weather. Down the road, Mr. Sebron dreams of offering a full service menu and a few seats.

        • She released Let My People Eat! (MacMillan; $27.50) in 1997, and now American Israelite columnist Zell Schulman is working on another cookbook — “a one-subject book for Hanukkah.” Last month, Ms. Schulman taught a class at the Cooking School of Aspen. She's headed back to Colorado to teach in September.

        • Talented husband and wife team Ethan Schatz and Debby Gerber opened upscale Camargo Bakery in Madeira in April. Look for them to give other specialty bakeries a run for the pastry business.

        • It will be a busy year for John Kinsella, head of Cincinnati State's chef-technology program. He will help oversee expansion of the school, which is expected to nearly double culinary student enrollment by 2001. Mr. Kinsella has signed contracts to write three cookbooks, and he will lead a local team to compete at Berlin's International Culinary Olympics in September. Serving as national secretary of the American Culinary Federation, Mr. Kinsella is plotting his campaign for ACF president next year.

        • Mike and Mark Kroeger,, owners of Kroeger & Sons Meats at Findlay Market, have their sights set on a new food venture center and FDA-approved kitchen, tentatively planned for the Over-the-Rhine market. Producing their specialty sausages in the venture center would allow the Kroegers to ship the links around the country.

        • Molly Maundrell, the first woman to cook on the range line at Maisonette in 1981, is director of the Cooking School at Greenacres Foundation in Indian Hill, which opened last year. Look for her to introduce more innovative classes this year, especially in the areas of nutrition and family meals.

        • David and Liz Cook have started Daveed's in Mount Adams with high ambitions and a clear love of adventurous cooking. Will they develop a following and possibly make a reputation beyond Cincinnati?

        • After making a success with Dewey's Pizza in Oakley, Andrew Dewittteamed with college pal Max Monks, formerly executive chef at Palomino Euro Bistro, downtown, to start Habanero's, a Latin American-themed wrap place in Clifton.

        • Who would have thought Andrew Gabrielle and Nick Sanders could make a Scottish restaurant (Nicholson's, downtown) such a success? Maybe they'll take it on the road.

        • Jim Gerhardt is poised to make it big nationally, cooking at the James Beard House in New York, for instance. OK, he works in Louisville, as chef at the Oak Room at the Seelbach Hilton, but he did grow up in Cincinnati.

        • We probably should watch Steven Spielberg to see if rumors are true and he puts one of his GameWorks centers in Newport. Fun, games, food, drink.

        • Fabrice and Martine Collot are opening their second LeCezanne French bakery in Hyde Park Square. (The first is on Wyoming Avenune in Wyoming.) Soon, genuine croissants can be had for breakfast on the west side and the east.

       



People to watch in the 21st Century
Metro: 21 To Watch
Sports: 21 To Watch
Arts and Entertainment: 21 To Watch
Business: 21 To Watch
- Food: 21 To Watch
Nation and World: 21 To Watch