Leeky Adaptation

I've heard that for a chef to own a recipe, and not be violating copyright laws, at least one item in the ingredients must deviate from the original. This was passed on to me by my mother. I'm guessing it was something that Good Housekeeping used for recipe competitions in the 50's.

Going to the official website http://www.copyright.gov/. Article Fl122:

"Mere listings of ingredients as in recipes, formulas, compounds or prescriptions are not subject to copyright protection. However, where a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a combination of recipes, as in a cookbook, there may be a basis for copyright protection.
Protection under the copyright law (title 17 of the United States Code, section 102) extends only to “original works of authorship” that are fixed in a tangible form (a copy). “Original” means merely that the author produced the work by his own intellectual effort, as distinguished from copying an existing work. Copyright protection may extend to a description, explanation, or illustration, assuming that the requirements of the copyright law are met.
To register the directions or instructions of a recipe or cookbook, send the following three elements in the same envelope or package to the Library of Congress, Copyright Office, 101 Independence Avenue SE, Washington, DC 20559-6000.

1. A completed application Form TX;
2. A nonrefundable filing fee (Current Fees)
3. A nonreturnable deposit of the work. The deposit requirements depend on whether the work has been published at the time of registration..."


Nothing in there about the number of items one needs to change in order for this to be copy written. So, I guess I can start publishing recipes as my own...as long as there is commentary around it?

That said, I'm taking the recipe from my previous "Artists make the Best Chefs" entry and sharing my most recent adaptation. Moving forward the name of the recipe will now be:

Penne con Gamberi, Asparagi e Porri
or GAP Penne

1/4 c. olive oil
Zest of 1 orange
2 garlic cloves minced
4 leeks, white part only, chopped
1 1/2 tsp. fresh chives
2 tbs dry white wine (or leftover champagne from Sunday Brunch!)
2 tbs. butter
1/2 lb. whole wheat penne
3/4 lb. pre cooked shrimp
Fresh grated parmigiano reggiano cheese

In a saute pan, combine zest, garlic leeks, salt/pepper and simmer 4-6 minutes covered. Slice 1/2 asparagus into 1 1/2 inch lengths. Add to saute pan. Also, add chives, wine, and butter and cook for 2-3 minutes. Add remaining asparagus to a 2 qt. saucepan or small stock pot of boiling water. Cook pasta with remaining asparagus. Rinse and drain shrimp then toss in sauce to heat thoroughly. Do not cook shrimp to long or it will get chewy. Drain pasta while reserving 1/2 c. of liquid. Remove overcooked asparagus from the colander and discard. Return pasta to the empty pot and add asparagus leek sauce & reserved liquid. Toss to combine. Top with cheese and serve. Serves 4.

The orange zest, champagne and the shrimp made this dish a beautiful combination of colors, textures and flavors.


“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

"No Bunny Blues"

It's Easter Sunday. You are probably licking melted chocoloate bunnies off your lips wondering how anyone could miss this candy coated holiday. Perhaps you're grabbing another handful of jelly beans, sucking the sugar coating off some Peeps, or just chasing your kids around the house/yard while they look for Easter Eggs. The lamb is roasting in the oven and all your favorite dishes are sitting on the sideboard waiting for the hunt to end and the feasting to begin.

Ugh. I'm Jewish. No such luck for me.

When I was a little kid, my parents took the Bunny as a secular privilege and we were afforded the joys of an Easter basket. They even went far enough to let us join Christian friends for the feast...and the Easter egg hunt, of course. My best memory is in college...three of us were home from school and we got to hunt for eggs loaded with quarters! Nothing is a better treat to a college student than bright, shiny quarters for the laundry machines.

Now I'm an adult and I have to pretend Easter isn't happening. I'm having a typically Kosher buffet (sans wheat...because it is still Passover). This includes scrambled eggs with dill, lox, cream cheese, and a few slices of "Kosher for Passover" Matzo. I woke up this morning and whipped up a citrus salad featuring oranges, pink grapefruit, blood oranges, pineapple, kiwi and a few blueberries for contrast. Coffee is brewing and I'm contemplating opening up a bottle of champagne to drown the "no bunny blues" out of my chocolate obsessed mind...

Happy Easter to my chocolate coated, Christian friends!

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Artists Make the Best Chefs

It's probably no surprise that artists can translate creativity to the kitchen. Recently, I made a recipe from a 3x5 card given to me by a combined media artist living and working in Toledo. Kay is a talented artist, well respected teacher, and a fabulous chef. A few days after making her recipe, I ran into her at the gym to thank her for the "gift that keeps on giving" and she didn't remember the recipe. So I shared some of the ingredients with her, offered to send her a copy and learned her spontaneous recommendation to substitute whole wheat pasta for the original capellini. I had actually substituted penne when I made it this week...

This particular recipe is easy to make on a weeknight, mild in flavor and a light dish for the health conscious among us.

Capellini with Asparagus

1/4 c. olive oil
Zest of 1 lemon
2 garlic cloves, minced
4 leeks, white part only, chopped
1 1/2 tsp. fresh chives
2 tbs dry white wine
2 tbs. butter
1 lb. capellini (or whole wheat shapes of your choice)
Fresh grated parmigiano reggiano cheese

In a saute pan, combine zest, garlic leeks, salt/pepper and simmer 4-6 minutes covered. Slice 1/2 asparagus into 1 1/2 inch lengths. Add to saute pan. Also, add chives, wine, and butter and cook for 2-3 minutes. Add remaining asparagus to a 2 qt. saucepan or small stock pot of boiling water. Cook pasta with remaining asparagus. Drain pasta while reserving 1/2 c. of liquid. Remove overcooked asaparagus from the collander and discard. Return pasta to the empty pot and add asparagus leek sauce & reserved liquid. Toss to combine. Top with cheese and serve. Serves 4.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Wild Mushroom Warmup

There is nothing more warming than a hot steaming bowl of risotto in the middle of winter. Last night, I went to our local Italian grocer (Sofo's) to pick up the essential ingredients to make a batch.

I was blessed to have a semester abroad in Italy and live with a family while I was a junior in college. Every night, my Italian mother would rush through the door at 8:00 to begin making dinner. She and her daughter owned a lingerie boutique that closed at 7:30pm. She literally ran into the house and went straight to the kitchen to start preparations. I always put my homework aside to talk to her while she cooked and try to pick up some of her recipes. This was something she served as a "primo piatto". She would probably be a little surprised that I serve it as a winter meal with a nice crisp salad with balsamic vinaigrette. However, I did learn that wild mushroom risotto tastes best with a glass of Orvieto Classico.

Wild Mushroom Risotto

32-48 oz chicken stock
2 tbs olive oil
1 cup arborio rice/risotto
.5 oz mixed wild mushrooms (dried)
2 tbs fresh rosemary leaves (or 1 tbs. dried) - thyme also works well
4 oz sliced fresh mushrooms
1/2 medium yellow onion
1 clove garlic
2-3 tbs. freshly grated Parmesan cheese
salt and pepper to taste

Begin by placing a large, deep saute pan on a medium high burner. Add olive oil. Saute onions just until they are clear and start to soften. Add the garlic to the pan. As the onions are softening, pour 1 cup boiling water over the dried mushrooms and soak in a separate bowl (not on the stove). I like to just use a glass measuring cup for this project and just microwave the water.

Return to the pan and add the risotto and stir briskly to coat each piece with oil. Continue to cook, stirring frequently, until the edges of each kernel start to become clear. Add the chicken stock about a half to 3/4 cup at a time and stir briskly until it is almost full absorbed by the rice...keep adding a little at a time while the risotto is fully cooked. After about twenty minutes, drain the mushrooms that were soaking in water (reserving the liquid). Add the reserved liquid to the pan and keep stirring. Add salt and pepper to taste. Once the risotto starts to absorb the mushroom broth, it will start to turn a light brown. At this point is is safe to throw in all of the mushrooms and thyme or rosemary. It usually takes about 40-45 minutes of constant stirring and adding the liquid to full cook the risotto. Once it is cooked, it will have a creamy consistency. The risotto will be mostly translucent with a small white cloud if you like it a bit al dente. At this point, you can grate Parmesan cheese on it, stir gently while still in the pan. Divide among four bowls and serve with additional grated Parmesan cheese.


Bon Appetito!

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

More Fun With Tofu

After my first experiment with tofu, I decided that the second pound deserved the courtesy of a great recipe. I immediately reached for the James Beard award winning cookbook, "A Spoonful of Ginger: Irresistible, health-giving recipes from Asian kitchens" by Nina Simonds. Every recipe is carefully explained and fool proof.

As the cookbook states, "This hearty and delicious entree incorporates the best of Sichuan cooking: The spicy sauce plays off the contrasting textures of the tofu, crisp peanuts and crunchy broccoli."

"Tofu stir-fried with vinegar is a traditional folk remedy for malaria and dysentery. Peanuts are believed to improve the appetite and lubricate the lungs. An age old remedy for hypertention is ground peanut shells that is steeped in water to make a tea that is drunk three times a day for at least 20 days."

Vegetarian Kung Pao with Broccoli and Peanuts

1 1/2 lbs. firm tofu, cut into 1/2 inch slabs

1 pound broccoli, ends trimmed and stalks peeled

5 1/2 tbs. canola or corn oil

Seasonings

3 tbs minced scallions, white part only

2 tbs minced garlic

3 tbs minced fresh ginger

1 teaspoon hot chile paste

1 cup 1 inch lengths scallion greens (about 5 scallions)

1 1/2 cups thinly sliced water chestnuts, blanched 10 seconds in boiling water, then refreshed in cold water and drained

Sauce (mix together)

1 cup Classic Chicken Broth (canned or boxed is an ok substitute)

1 tbs. soy sauce

3 1/2 tbs. rice wine or sake (cooking sherry works in a pinch)

2 tbs. sugar

1 teaspoon toasted sesame oil

1 tbs Chinese black vinegar or Worcestershire Sauce

1 1/4 tbs corn starch

1. Wrap the tofu slabs in paper towels or a cotton towel, and place a heavy weight, such as a cast iron skillet, on top. Let stand for 30 minutes to press out the excess water/ Cut the tofu into slices about 1/2 inch thick and 2 1/2 inches long. Place them in a bowl.

2. Cut away the broccoli florets and separate into bite-sized pieces. Cut the stalks on the diagonal into 1 inch pieces. Heat a large pot of water until boiling. Add the broccoli and boil for 3 minutes. Drain, refresh under cold water, and drain again.

3. Heat a large, heavy skillet and add 2 1/2 tbs of the oil. Arrange some of the tofu slices in the pan and sear over high heat for 3-4 minutes on each side or until golden brown. Remove with a spatula and drain in a colander. Reheat the pan and add 2 more tablespoons of oil. Continue frying the rest of the slices. Remove and drain.

4. Reheat the skillet or a wok, add the remaining tablespoon of oil, heat until hot and add the Seasonings. Stir fry briefly, about 15 seconds, then add the scallion greens and water chestnuts, and stir fry over high heat about 1 1/2 minutes. Add the premixed sauce, and cook, stirring continuously to prevent lumps, until it thickens. Add the broccoli, fried tofu, and peanuts. Toss lightly to coat and heat through. Scoop the dish onto a serving platter. Serve with steamed rice.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Drifting Away...on St. Valentine's Day

As Toledo emerges from a Level 3 snow emergency**, I await the preparation of a Valentine's Day dinner with my Valentine. On the menu tonight: filet mignon, polenta with a portabello mushroom ragout, a light salad, and a sinful dessert involving large amounts of dark chocolate. Perhaps the dessert is wishful thinking on my part?

I have to admit that I have a really poor track record when it comes to romance. I managed to order some Teuscher champagne truffles on line, and they arrived in a timely fashion. Perfection. Given that the nearest Teuscher chocolate shop is in Chicago, this was well received as a thoughtful gesture. However, my attempt to write a sweet and sentimental message on a greeting card ended in tragedy.

My Valentine is house sitting for parents in Florida. Unknown to me, all mail is being forwarded to the sunshine state. While I am not ashamed of my affection, the idea of his octogenarian parents seeing my romantic sentiments by inadvertently opening the envelope leaves me a little apprehensive. What if they read it? What if they decide I'm a little "over the top" or slightly deranged? Or worse yet, they are not sympathetic to my sloppy sentiments and less than perfect spelling!

For now, I will direct my attention to the preparation of polenta. Ciao, bello!

8:54PM Dinner was a tasty as it looks. The portobello ragout included rosemary, garlic, a splash of red wine and a yummy cream sauce. Dessert exceeded my wildest expectations. My Valentine secretly steamed open a handful of fortune cookies and put in some homemade fortunes. So kind, so thoughtful, so delicious! I am in lust, in love, in culinary bliss. The Glass City Gourmet can drift away in a gust of gourmet delicacies and romantic mischief.

** For those in more temperate climates, during a Level 3 snow emergency all "non-emergency" traffic is forbidden by law. It's not that law enforcement wants to issue tickets to offenders, it's just that extraneous traffic will prevent road crews from efficiently cleaning up roads and increases the probability of accidents. This is serious business. Level 3 emergency status is rare...even in the snow belt.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Tofu...Who Knew?

I'm the first person to admit having a fear, and perhaps even a suspicion, about tofu. In defense of tofu, it is a low cost, low fat and high protein staple. In the interest of culinary research, I bought a 16 0z. package from Claudia's Natural Food Market (3344 Secor Road - Toledo, OH).


After spending a few minutes in the parking lot googling "tofu" I found a seemingly innocuous recipe:


Tofu Stir Fry with Broccoli and Carrots
1 tsp. toasted sesame seeds
1/2 c. water
1/4 c. dry sherry
2 Tbs soy sauce
1 Tbs cornstarch
1 tsp chicken seasoning
3/4 tsp ground ginger
1 cup sliced carrots
1 clove garlic
3 cups broccoli florets
6 oz. tofu (cubed, MoriNu Lite)


Stir fry carrots and garlic in a small amount of cooking oil for 2 minutes. Add broccoli and continue to stir fry for 3-4 minutes or until the broccoli starts to soften a little. Push the veggies to the side to create a well in the middle of your wok. Add the sauce and stir until the sauce becomes thick and bubbly. Add the tofu and toss all ingredients for an additional minute (to heat the tofu and season the vegetable mix). Sprinkle with toasted sesame seeds and serve with a side of cooked rice.

I have absolutely no idea what "chicken seasoning" is. Sounds to me like something that people buy to season the flour before whipping up some fried chicken. Or maybe its something you can sprinkle on a breast before grilling? Regardless, I substituted "Trader Joe's 21 Seasoning Salute". This is always flavorful and does not contain salt. I also prefer to use Lite soy sauce to save a few grams of salt. I drained the tofu of water and cut up the pieces into 1/4 inch thick rectangles. I suppose 1/2 inch cubes would have been good looking, too.

The recipe tastes a little bit too much like the sherry. I think next time I'll cut it back a bit. Otherwise, its a great recipe. Easy to whip up with minimal ingredients and a pleasant flavor.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

A Taste of Thai in T-Town

Bangkok Kitchen
582 Dussel Dr. Maumee, OH
419-897-7777


One of my favorite evenings in Toledo involves a large table at Bangkok Kitchen and an ecclectic group of people sharing dishes, passing hot tea and laughing together.

Our host is a glass artist and metalsmith with an international reputation both for her work and vivacious personality (www.labinostudio.com). Among her friends, she is known for being a great chef and an exceptional hostess. Thai night is always full of surprises...

Last night, she brought the "Stump" family. We toasted their reunion and the coming new year with a chilled bottle of blanc de blancs champagne. I was delighted to recognize one of the Stumps as my favorite, former yoga instructor. I was so sad when she and her family moved out of town. Her husband is an accomplished painter (www.jasonnikel.net) . Her brother, a talented chef based in Jackson Hole. I was in heaven. This is my idea of perfect dining companions. In one conversation I was learning about using coffee grounds as part of a seasoning rub for seared elk...in the next we were talking about the permanent collection at the Munson-Williams-Proctor Arts Institute in Utica, NY. I was totally blissed out!

The assorted dishes flew fast and furious around the table. Laab, drunken noodles, curries, spring rolls, more spicy cold salads, steamed fish, roasted duck and more. 15 people, at least a dozen dishes, and it ended up costing $14.00/person with tip. This is just another joy of Thai night.

Get a nice group of friends and head over to Bangkok Kitchen for sensory overload. If your only experience of Thai food is a plate of greasy, tasteless Pad Thai noodles - ask for help. The waitstaff knows the menu well and will be able to help you broaden your horizons with more interesting and authentically Thai flavors...thai basil, lemon grass, cilantro, red chili pepper, and curry.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Oo-La-La, Rugelach!

Happy Chanukah, Toledo!

In honor of the festival of lights and the annual cookie exchange with my book group, I decided to take on a few rugelach recipes. Rugelach literally means “little horn”. The first recipe, comes from Joan Nathan, the best of Jewish cookbook authors. The second comes from Martha Stewart, the woman who provides America with the best of everything.

Rugelach is not as easy to prepare as it is to pronounce. Yes, it rhymes with oo-la-la. The dough is a combination of 8 oz of cream cheese and two sticks of butter with a little bit of flour to hold it together. It is creamy, sinful, and delicious. If it is done right, it melts in your mouth. However, if you’ve ever worked with butter and cream cheese, or tried to make a homemade pie crust, you probably know the challenges associated with this type of dough. If not, suffice it to say that butter and cheese melt easily and render the combination a sticky goo.

After whipping up each of the doughs, I had to refrigerate them. Martha Stewart recommended waiting six hours for the dough to chill. Joan Nathan, clearly the superior chef in this instance, only has to wait an hour. While waiting, I decided to shave my Scharfen Berger chocolate for the chocolate rugelach. At the end of an hour I pulled out the dough and found that it was too warm and too gooey for me to handle. Joan Nathan has probably been making rugelach for 50 years and is willing to ice her hands to create perfect pastry. I am a complete novice and a bit of a wimp. I chose to give the dough 24 hours to chill thoroughly and begged my Mom to let me use her kitchen. She has top of the line appliances and yards of granite counter tops. I needed any advantage I could find for success with this project.

For those of you who are blessed to have granite countertops as a decorative touch to an unused kitchen, I urge you to try out a rugelach recipe or anything involving filo dough to see the benefits for which you paid dearly. Some luxuries are very practical.

Sunday afternoon, I went to my Mom’s kitchen to make the batches. I decided to use the Joan Nathan dough to make the traditional rugelach “little horn” shape. This was more challenging than I expected. While the dough was cool enough for me to handle it easily, rolling it into a perfect circle to cut identically sized wedges was a little more stressful. After the first two batches, I realized that my circles would never be symmetrical. The easiest solution was to cut the circle in half and then use a pizza wheel to cut each wedge with an even 1 ½ inch outer edge. Perfection. Once I made this adjustment, the batches turned out with identically sized cookies. Presentation still counts in the world of cookie baking.

The Martha Stewart recipe worked somewhat differently. I had to roll the pastry into 8” x 12” rectangles, add the filling, and then roll the pastry into a long roll for baking. This was a helluvalot easier than the “little horn” method. I ended up using her apricot jam, dried currant, walnut and cinnamin filling for three of the rolls. I had leftover chocolate from the Joan Nathan recipe and decided to try this shape with chocolate and pecans…just to see if I preferred one dough over the other.

In the end, the Martha Stewart rolls look fabulous…but the Joan Nathan dough tastes much better. For a novice, I would suggest using the Joan Nathan dough and the Martha Stewart fillings.

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".

Sushi in Suburbia

I'm not sure when, or even how, it happened but Sushi has taken a huge turn to the West and gone completely mainstream. In an effort to seduce the Midwestern palate, Japanese sushi chefs have developed a variety of maki rolls to suit even the most sushi-shy of Midwesterners. Cream cheese, artificial crab meat, and even "Tasuda Age" (fried chicken nuggets) are now part of this hybrid cuisine. "McMaki Rolls" must be in product development as I type this.

Restaurant Pacific
7629 Sylvania Avenue
Sylvania, Ohio 43560
419-841-8484

Upon entering Restaurant Pacific, it is clear that the restaurant is designed to appeal to the masses. It features bright yellow walls adorned with flat screen tvs that display looping videos of tropical fish swimming in their natural habitat. The videos are mesmerizing, and I couldn't help but stare at the walls while waiting for my dining companion.

In an effort to sample the menu, we ordered the "House Dinner for Two" ($29.95). This is described as "Our famous boat dinner for two, now served with chef special Sashimi, Sushi Roll, Vegetables Tempura, Lobster Tail, Teriyaki Steak, Seaweed Salad and daily side in boat style dish. In addtion, it also includes miso soup, house salad, Yakisoba and choice of ice cream."

The first dish is the Yakisoba. These are cold soba noodles in a peanut sauce. The sauce is rather salty and somewhat bland. We were both underwhelmed with the first course. The miso soup and house salad are standard Midwestern sushi house fare. I'll never really know how a bibb lettuce salad coated with an orange, ginger, and rice wine vinegar dressing made it to the Midwest sushi house menu, but it is wildly popular in this town. The miso soup is hot and predictably pleasant.

As soon as we finished the starters, the infamous boat dinner for two docked at our table. The boat is beautiful. Each piece is artfully arranged and the presentation is certainly Japanese. One of the unique features of the meal is a boiled lobster tail filled with teriyaki grilled chunks of lobster meat. While I found the meat to be a bit dry and chewy, my dining companion had no trouble finishing the remaining pieces. She was equally pleased with the assortment of tempura vegatables. I managed to find a couple of small pieces of sushi grade tuna in the tip of the boat and promptly devoured them.

Surely there is a place for a Japanese restaurant that serves Americanized dishes. Judging by the crowd that night, and the number of stir fry dishes on the menu, this is what Toledo wants.

If you are looking for "Sushi light" this is a lovely restaurant with a great mix of Americanized Japanese and Chinese dishes. It is probably a good place for family dining as well. The cooked dishes outnumber the sushi dishes about 8:1 so it may be a great place for someone who has never tried Japanese cuisine of any kind.

For now, I will continue my quest to find a sensuous plate of sashimi in Toledo, Ohio (hira giri, please). In the meantime, there's always NYC....

“Glass City Gourmet” is a chronicle of one woman's attempt to cook, eat, diet and entertain with both flair and whimsy while based in Toledo, Ohio. I encourage you to read on as the "Glass City Gourmet" attempts grand recipes, samples locally owned restaurants, visits indigenous markets and humbly pursues her quest to be formally recognized as the official "Glass City Gourmet".