Mad Brothers Spices

Mad Brothers Spices...because if we were rich and had a lot of money, we'd be called "eccentric". So begins the adventure of Mad Brothers Spices a story of three brothers whose love of travel, adventure, and people influenced their unique spice blends.

Bill Eggleston serves as the front man for Mad Brothers. Last Saturday afternoon I had the chance to see Bill in action. He provided a cooking demonstration and product demo for about fifteen people in a private home. The demo featured steaks seasoned with "Really Righteous Rub for Flesh", Sazon and lime grilled chicken along with a "Carefully Crafted Consortium of Curry" used to season roasted kielbasa with vegetables. While preparing these dishes, Bill charms his audience with his encyclopedic knowledge of spices and incomparable story telling. Weaving fact and fiction into stories of pride and heroism among the brothers, his style only adds to the charm of the products. Bill's brother, Dan, attended the demonstration and enthusiastically answered questions about the products and the partnership.


As Bill educates and entertains, guests learn of his love for cooking that gained momentum when he would spice up the celebration barbeques at the completion of the construction of a new Home Depot store. Faced with a grill and a stack of frozen hamburger patties, Bill used his spice blends to make the meals special. With ongoing encouragement and interest from building contractors working on these projects, he decided to start packaging his spice blends for sale.

He partnered with his brothers, Dan and Ed to move forward with Mad Brothers Spices. The Mad Brothers are currently using an industrial kitchen to manufacture and package the blends. Their labeling states, "ingredients: Yup!". While humorous, I asked Bill about this and he explained that they need to reach $65K in sales for a product to be required to provide a full listing of ingredients. For now, their products have gone for laboratory testing to be able to incorporate nutritional information into the packaging as well.

In the meantime, the products are terrific. Each spice blend sells for $8 and comes with serving suggestions. However, Bill encourages friends of Mad Brothers to experiment and be creative.


Spice blends include:

Bodacious Blackening Bouquet: A traditional blackening seasoning made without salt.

Really Righteous Rub for Flesh: An unusual sweet rub designed to create a crust of flavor around grilled meats.

Potent Pulverized Pepper Dust: Hot and spicy flavor that can be used to enhance other seasonings with adjustable heat!

Sazon: (Spanish for Seasoning) is a common spice found in Spanish markets that combines dried coriander, garlic, salt and other flavors.

Carefully Crafted Consortium of Curry: A light and mild curry flavor for the Western palate.

For more information, to schedule a product demo party, or to order these locally developed seasonings for your own kitchen, contact Bill at: 419-450-2162.


“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".

Long Over Due

Sorry for the big break in entries. I started the year with the best intentions to write a weekly post and fell behind with the obligations of full time employment...stay tuned. I will be back in mid to late March with more.

Also, coming soon, you will be able to find restaurant reviews and other Toledo-specific food writing from "Glass City Gourmet" on Toledo.Com.

I am honored and grateful for this opportunity. Thanks for your continued interest and encouragement.

Cheers!
Glass City Gourmet

Iron Chef Artichoke, Salmon Pasta

Remember the Iron Chef? The chefs are assigned a group of fresh ingredients and expected to develop a new creation with just the items at hand.

While I may not have the academic credentials or the restaurant experience of a true Iron Chef, every American housewife and wannabe gourmet chef eventually learns to "make do" with whatever is available.

Last night I had leftover salmon fillets as the main ingredient. Upon searching my cabinets and fridge, I came up with a jar of artichoke hearts, a head of garlic, white wine, fresh basil, fresh parmesan cheese and a box of pasta bow ties.

In about 20 minutes I dropped artichoke, salmon, basil pasta on the table. Light, flavorful, easy to make and well received.

Serves 4

2 salmon fillets (grilled or broiled)
2 cups dry pasta
8 oz chopped artichoke hearts (marinated or just in water)
3-5 leaves of basil (washed, chopped or made into a chiffonade)
1-3 cloves of garlic (chopped)
3 tbs. olive oil
3/4 c. white wine
salt and pepper to taste

Bring a large sauce pan filled with water to a rolling boil. Add kosher salt. Add pasta. While pasta is cooking, saute garlic in olive oil until it becomes fragrant. Add white wine and stir. Add chopped artichoke hearts and stir gently until warmed. Add salmon in bite sized chunks. Toss carefully so the salmon chunks stay intact. Add salt and pepper to taste. Cover and reduce heat to low to heat through. When pasta is finished, throw basil in with salmon saute and put cover back on top of saute pan. Drain pasta. Put pasta in bowls, sprinkle with cheese and carefully spoon salmon saute and accumulated broth over each bowl. Serve immediately.

“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".

Hannukah Happening

Last night I hosted my first "Hannukah Happening". I was happy to dive into my two favorite Jewish cookbooks "Shalom on the Range" and "The Foods of Israel Today", by Joan Nathan and put together an ethnic delight.

For the uninitiated, Hannukah is the "festival of lights". In 165 B.C.E., the Jews led by the Maccabees evicted the Syrian- Greeks from Palestine. Religious freedom was restored and the Temple in Jerusalem, which the Syrian-Greek king Antiochus IV had converted into a pagan shrine, was cleansed, restored and rededicated. Hannukah means "dedication".

Every temple contains an eternal flame and it takes approximately eight days to prepare ritually permitted oil. Hannukah commemorates the miracle of a small amount of uncontaminated olive oil, lasting for eight days while more oil could be prepared. Hannukah is a minor Jewish holiday that seems to gain momentum in the United States the closer it occurs to Christmas. There is no biblical mandate for the celebration of Hannukah.

Nonetheless, I was glad to be able to share this holiday with friends.

The menu:
Herbed potato latkes served with sour cream
salad with basil shallot balsamic vinaigrette
Moroccan Brisket with Olives, tomatoes, onions, and preserved lemons
Moroccan rice
fresh green beans
non-dairy pear torte

This was the best brisket I've ever had. Honestly. Moist, flavorful and pretty on the plate.

10-12 servings

5 to 6 pound beef brisket
5 garlic cloves
salt and freshly ground pepper
5 tbs vegetable oil
4 large onions, sliced (about 8 cups)
1/2 tsp turmeric
1/2 tsp ground ginger
1/2 tsp ground white pepper
2 bay leaves
1 celery stalk, diced
3 large tomatoes
1 cup water
1 1/2 c. green Moroccan olives, pitted
2-3 preserved lemons, diced
1/4 c. coarsely chopped fresh parsley
1/4 c. coarsely chopped fresh cilantro

1. Preheat oven to 350 degrees
2. With a knife, pierce the skin of the brisket in 5 places and insert the garlic cloves. Sprinkle with salt and pepper. Heat 2 tbs. of the oil in a heavy skillet or roasting pan; add the meat , sear on all sides and remove.
3. Add 2 more tbs of the oil to the same pan and saute 3/4 of the onions (6 cups) until they are limp. Add the turmeric, ginger, white pepper, bay leaves, celery, 1/3 of the diced tomatoes, and water to the pan. Stir fry a minute or 2 and let cool.
4. Place the brisket in a baking pan and surround with the cooked vegetables. Roast, covered in the oven for 3 hours or until a fork goes in and out of the meat easily. Remove, cool, and refrigerate, reserving the vegetables. You can prepare this a day ahead of time.
5. The tomato-onion sauce can be done a day in advance as well: heat the remaining tablespoon of oil in the frying pan; add the remaining onions and saute until the onions are translucent. Then add the remaining diced tomatoes and simmer, covered for a few minutes. Set aside or refrigerate overnight or until ready to serve the meat.
6. When ready to serve,remove any fat that accumulated on the brisket as it cooled. Cut, against the grain, into slices about 1/4 inch thick. Return the slices to the baking pan along with the reserved vegetables in which the meat was cooked in step 4.
7. Preheat the oven to 350 degrees and reheat the brisket, covered, for about a half hour.
8. Add to the tomato-onion mixture the olives, preserved lemons, and 2 tablespoons of each of the parsley and cilantro, and heat in the saucepan.
9. Remove the brisket and some or all of the vegetables to a serving platter and serve, covered with the tomato-onion sauce and garnished with the remaining parsley and cilantro.

I did not use preserved lemons. It takes about a week to make preserved lemons. I used the zest of two lemons, instead. This did not inhibit the 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".

Fall from Grace

Last Thursday night I went out to a cocktail party in a downtown restaurant. While the evening included a beautiful spread of hors d'oeuvres, I got caught up in mingling and ended up drinking three glasses of Zinfandel with little or no food.

By the time I got home, I was definitely tipsy. I felt like a college girl after a late night bender. So, I acted like one. I ordered a medium thin crust pizza with sausage, green peppers, onions and mushrooms.

While waiting for the delivery, I had a rush of amorous energy. With clothes flying in all directions and all my best intentions...it just didn't work. In the meantime, the pizza driver got into the building without using a buzzer. I didn't hear him knocking on the door. Hoorah for the cell phone, or I might have starved. We had to scramble to get enough clothes onto one of us to be able to pay for the pizza.

The evening ended with bed spins, half a box of pizza on the floor of the bedroom and a steady pattern of two Tums alternated with large gulps of water.

Adding to the madness was the fact that the water in my building had been shut off earlier in the day and the tap water was brackish. My forgiving boyfriend was kind enough to empty an ice tray and use the microwave to keep up with my re hydration project.

So THIS is the "Glass City Gourmet"? I may never live this down. Please leave a comment if you attended the event on Thursday evening and want an apology. I will give you the benefit of the doubt, no questions asked.

“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".

Dinner for Eight Chez Moi

The first Saturday night in December, while fresh snow coated the tree branches and dusted Toledo's roads I put the finishing touches on a cozy French inspired dinner for eight at home.

During cocktail hour, I served a cheese platter of St. Andre triple cream, Gouda, and an extra sharp cheddar with sliced, peppered dry sausage and a small bowl of cornichons. It was a pleasant blend of flavors to accompany beer, wine and champagne served by a roaring fire in our den.

For dinner, I whipped up a batch of Coq Au Vin and served it with basmati rice and tender crisp green beans. The salad contained mixed greens, fresh pomegranate seeds, toasted pine nuts and was lightly coated in a basil and shallot vinaigrette.

One of our guests is an avid baker and brought a gorgeous loaf of homemade bread. Somehow we managed to drink five bottles of Cote du Rhone and a half a bottle of Malbec...not bad for a table of eight!

A dinner party is only as much fun as the friends who join you at your table. I was blessed to be surrounded by both new and old friends who all seemed to be connected. It was an easy meal to prepare which left me with plenty of time to be part of the conversations during cocktails and dessert.

For desssert, I served coffee and a Calvados apple galette with rum raisin ice cream.

I liked this menu because I could prep all of the ingredients ahead of time and only needed to spend about 20 minutes in the kitchen just before dinner was served.


“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".

La Scola

La Scola
5375 Airport Highway at Reynolds Road
419-381-2100
Monday through Friday.: 11 - 10
Saturday: 11 - 11
Sunday: 4 - 9


Owned by legendary Toledo restaurateur Gus Nicolaidis, with management by Moussa Salloukh, and culinary leadership of Chef Chris Dewart, La Scola combines the talents of these three restaurant veterans in a new and warm setting.

The team transformed the former "Bungalow" into a romantic and friendly space with the addition of dozens of black and white photographs featuring well known Toledo families. The bar is large and, along with a lounge area with comfortable leather seating, accommodates the crowds waiting for a table.

We called ahead to advise the staff that we were running late on an 8:30pm reservation. We waited in the bar for about twenty minutes for our table. It was fun to check out all the old photographs and all of the people who came to La Scola for the Saturday night of a holiday weekend.

Once seated, we were a little disappointed to be moved to the meeting room in the back. Typically, those with reservations get prime seating and we would have preferred to wait a little longer to be able to be seated in the main dining room. Also, as Toledo is a pretty casual town, other restaurant owners in Toledo have reserved back dining rooms as a great place for those patrons who prefer to wear athletic attire to fine dining establishments. This option allows everyone to be served, but it honors the "special occasion" diners by putting them in the main dining room and surrounding them with other guests who prefer to dress up a bit for fine dining. With all of that said, we found the meeting room to be pleasant, with a soothing fireplace in the background.

We started the meal under the recommendation of our server to try the Calamari la Padella ($8.95) and the Bruchetta Formaggio ($7.95). The calamari came in a light red sauce with roasted bell peppers, shallots, herbed olive oil and fresh tomatoes. We asked our server to bring us some bread to mop up the savory remnants of the sauce. The bruchetta is a signature version and should probably be renamed "Ciabatta Formaggio" as it was made with thick slices of ciabatta, rather than the thinly sliced and toasted pieces of bread that are typical of bruchetta. It included pesto sauce as well as alfredo sauce. My table mates enjoyed this new interpretation of a classic Italian favorite.

After placing our order, we were quickly served our salads. We sampled the house salad, made with mixed greens, grape tomatoes, croutons and Gorgonzola cheese with a sweet white balsamic vinaigrette ($3.95) and the Caesar salad ($3.95). While the portions were ample, none of the salads came with the home made croutons listed on the menu. With the heavy traffic that evening, I would suspect the kitchen simply ran out of croutons earlier in the evening. I'm sure this will be resolved quickly.

For dinner, I ordered the pasta vognole ($15.95). Described as "Chopped fresh sea clams in garlic and olive oil (white) or garlic and tomato (red) with linguini and crostini", I was again surprised with a variation on the dish. Typically, white clam sauce is clear. It is made with olive oil, garlic, parsley and a little red pepper. The clams are sauteed in the seasoned olive oil and then some of the water from the pasta is added at the last minute to thicken the sauce. At La Scola, the clam sauce was made with cream. My plate did not arrive with the promised crostini. One of my dining companions noticed that the pasta had been broken in half in the kitchen (sacrilege in Italy) and we agreed that the noodles were not served al dente. This is the first month that the restaurant is open and I suspect that the pasta consistency will improve as the chef gets accustomed to the timing for feeding these large crowds.

I noticed that with the exception of the marinara sauce, all of the pastas are made with cream sauce. Again, this is a spin on classic Italian. Pesto sauce and Bolognese sauces are not made with cream in Italy. Ever. On my second visit, I asked the waitress about this, and she explained, "This is how they make bolognese in the North of Italy". It would be more honest to say, "Toledo diners prefer more subtle flavor and adding cream accomplishes this". Adding cream to standard pasta sauces is a trick Chef Dewart probably picked up while working at Ciao! or Rosie's Italian Grille and while it is neither authentic nor my preference, it does sell more pasta in Toledo.

My friends ordered the Veal Piccata ($18.95), Bistecca Toscana ($24.95), Filetto di Manzo ($26.95) and the "Costolette di Agnello", a special Australian double-boned lamb chops with chanterelle and morel mushroom demi-glace, served with Gorgonzola polenta ($24.95). The veal piccata was terrific and all of the beef and lamb entrees were served exactly to the temperature preferences requested.

I returned for lunch a few weeks later. I ordered the Margherita Pizza ($8.95) and a Caesar salad ($3.95). The pizza was less than adequate. The crust was soggy. I would expect this to be improved as the kitchen staff gains more experience. On this visit the Caesar salad came with the homemade croutons. However, the dressing does not have the distinguishing essence of lemon or anchovies found in Caesar dressing. My dining companion ordered the Manicotti ($7.95) which is rolled pasta filled with herbed ricotta cheese and served with a trio of marinara, alfredo, and pesto sauce. The presentation resembled the flag of Italy and was charming. However, the earthy blend of fresh basil, garlic and pine nuts that defines pesto sauce was completely absent. The pesto at La Scola is a light green alfredo sauce with a hint of basil flavor.

The dessert menu is extensive. None of the desserts are made on site. We ordered the Torta di Cioccolata ($6.95) and the special Tiramisu served in a balloon wine glass ($6.95). The torta was attractive and tasty. The tiramisu was a marscapone and chocolate frappe, however it looked pretty in the glass with two lady fingers sticking up out of it. I recommend saving your calories for the entrees.

Coffee at La Scola is strong, rich and served in a coffee cup with a paper liner and a saucer garnished with three whole coffee beans. Chocolate covered coffee beans or a traditional biscotti would be even better.

La Scola is a great American restaurant with an Italian theme. The steaks and chops are terrific, and the menu contains clever Italianized names for American dishes such as "Reubenetta" (Reuben Sandwich) and "Il Cuneo" (wedge salad). Eating real Italian food at La Scola is like looking for real Australian cuisine at Outback Steakhouse. That doesn't make it bad. I just hope to manage expectations for Italians or Italio-philes looking for the real thing. Regardless, American steakhouse cuisine is always a winner in Toledo. La Scola will be packed with long waits and a loyal group of regulars for many years. I will return to enjoy the ambiance and its virtues as a steakhouse.

“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".

Chocolate Challenge

I love a challenge. I am a competitor. As much as I hate this label and the evil connotations often associated with it there is no denying my genetic predisposition to win.

When the opportunity to compete for the "Top Chocolate Chef" arrived with the prize being a seat as an official judge for the Junior League of Toledo's first "Chocolate Soiree", I knew I had to make a run for it.

I spent a few days intermittently contemplating my options. After scanning a few cookbooks for chocolate confections, I decided to try my hand at Champagne Truffles. My recipe comes from the James Beard Foundation Book Award winner, "Savor the Moment: Entertaining Without Reservations" from the Junior League of Boca Raton. It was a Junior League contest, and I figured this might be a good fit.

After several botched batches I learned that in making truffles:
1) temperature counts
2) don't second guess a call for "semi-sweet" chocolate - ever
3) fine champagne makes great truffles

Here's the recipe and the adjustments I made:

6 oz. semi-sweet chocolate, chopped
1/4 c (1/2 stick butter, chopped
3 tbs. heavy cream
1 egg yolk beaten
3 tbs champagne
1/4 c. unsweetened baking cocoa mixed with 1/2 tsp. cinnamon

Combine chocolate, butter and heavy cream in a medium saucepan. Cook over low heat until the chocolate melts, stirring constantly (I found that a double boiler is a better choice for better control of the heat). Stir a small amount of the hot chocolate mixture into the egg yolk; stir the egg yolk mixture into the hot mixture. Cook over medium heat for 2 minutes longer, stirring constantly.

Remove from heat and stir in the champagne. Spoon into a small mixing bowl. Chill for 1 hour or until completely cool, stirring occasionally.

Beat at medium speed for 1 minute or until the color lightens and the mixture is slightly fluffy. Chill for 3 minutes longer or until the mixture holds its shape.

Shape into 1 inch balls by scraping a small ice cream scoop, melon baller or spoon across the surface of the chilled mixture. Place on a tray lined with waxed paper. Chill until very firm.

Roll truffles gently in the cocoa and cinnamon mixture. Place in decorative cups to serve.


A few tips:
1) I used Belgian chocolate and Moet & Chandon White Star Champagne. After all, you should never use champagne you wouldn't drink or chocolate you wouldn't eat!

2) After rolling the ganache into small balls, freeze it. When it comes out of the freezer it is easier to get a smooth round, globe-like shape before coating it.

I did my best to set up a pretty display and "sell" my confection by explaining the origins of the truffle and the joys of chocolate ganache. Unfortunately, I didn't win. I was told that I lost by 1 vote to a chocolate and strawberry struedal bar. Oh, well. It was a fun challenge and great to catch up with old friends.

Second place. C'est la vie.

“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".

Great Sushi at Sori Sushi

Sori Sushi
5236 Monroe Street
Toledo, Oh
419-720-7640


There is nothing more exciting than a new and fabulous restaurant opening its doors in Toledo. In a town where sushi restaurants are becoming as common as falafel shops, it is always exciting to find a star.

Enter Sori Sushi and prepare to be dazzled. Chef Kenny Ro is a 25 year veteran to Sushi preparation. Chef Ro shared the highlights of his career include working for the top rated sushi restaurants at both the Luxor Hotel and the Tropicana in Las Vegas. Most recently, he worked for five years at Yoko Restaurant in Toledo.

Sori Sushi features a large and diverse menu. Sushi, teriyaki, bento boxes, soups, Asian appetizers, dessert and a variety of other special items complete the ambitious menu. Chef Ken Ro and Sori get fresh fish from Chicago and Columbus, daily. You can see, smell and taste this high quality immediately.

Upon being seated at the sushi bar, Chef Ro presented us with a complimentary amuse-bouche. This delicate combination of crab meat, cucumber and a light nutty sauce was a preview of the sublime flavors to come. My dining companion and I started our meal by ordering the spicy tuna bowl. This was a special preparation of fresh spicy tuna, roe, and a light portion of finely sliced green onions. It was served with a second bowl containing sticky rice. It was an extraordinary mix of tastes and textures.

Next, we sampled the house Sori Roll ($8.95). Named after Chef Ro's wife Sori, it contains spicy tuna, salmon, red snapper, and crab all artfully arranged and wrapped with cucumber. The cucumber provides a subtle crunch and delicate flavor contrast to the sashimi. We also ordered a Spicy Tiger roll ($9.50) that contains shrimp tempura and is topped with spicy tuna and avocado. It was excellent. Finally, we ordered the white tuna sashimi. The pieces were served on a bed of shredded daikon. The presentation was beautiful and the fish melted in my mouth. On Mondays, Tuesdays and Wednesdays, sashimi is .99 per piece for dine in orders.

Second only to the cuisine is the artwork in the restaurant. Sori Ro studied Asian Art techniques while attending college in Seoul, South Korea. Her art ranges from modern mixed media, to traditional script paintings, and more traditional crafts. There are beautiful prints, paintings, as well as small framed leaf arrangements that form whimsical animal shapes. I particularly enjoyed the alligator and elephant dried leaf compositions near the sushi bar. It will be tough to keep the restaurant open and not end up selling the art from off of the warm, butterscotch colored walls.

Sori Sushi provides great sushi at reasonable prices in a pleasant atmosphere.

You will be seeing me regularly at Sori Sushi.

“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".

Sakura Saga Continues

It's been over a month since my last entry and a variety of opinions on my review of Sakura continue. I spent the month of October traveling through Cambodia, Vietnam and Thailand. Articles to follow.

Recently, it was pointed out to me that a number of the dissenting posts had come from the same "IP" indicating that a group of friends sharing the same computer has been writing comments. Suspicions aside, I'm glad that my honest and personal opinion has led to dialog on this new restaurant.

Glass City Gourmet is not a commercial website. I am not compensated for my opinions. Therefore, I am not beholden to advertisers who might expect only generous reviews.

I did return to Sakura on Wednesday, October 3rd to meet a friend at the bar for lunch and found the strong smell of fish and lackluster sashimi still present. I would agree with one of the comments that Fujiyama and Kotobuki offer superior sushi in clean and odor free environments. This is my opinion. You don't have to agree with it. You are welcome to post other opinions.

“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".