"Fun at the Fabulous Food Show"

c. 2006 Rod Ice
All rights reserved
(11-06)



After our honeymoon adventure in Nevada, Liz and I noted the onset of a strange new phenomenon of personal psychology. We were unprepared for its overwhelming ability to distort our thoughts. Speaking in scientific terms, we had fallen prey to the ‘Vegas Effect.’ Our perceptions were skewed by the experience of seeing this noted desert oasis firsthand. We had been warned that our initial visit would be pleasant, but overwhelming. Now, things at home looked dramatically different. The City of Cleveland no longer seemed so invitingly metropolitan and diverse. Hopkins Airport felt cramped and undersized. Also, an uncontrollable need for excitement percolated in our veins. Favorite spots around the area were suddenly lacking in luster. Nothing about our everyday lives would ever be quite the same.
To deal with this mood of displaced reality, we decided to seek new experiences as a potent diversion. My own imagination tilted toward musical excursions. Then, Liz remembered that the ‘Fabulous Food Show’ was about to commence. Situated at the I-X Center, it boasted a complete celebration of all things edible. I could not agree quickly enough with her suggestion. My brain calculated the potential rewards of a day spent sampling foodstuffs, wine, and desserts. It was a perfect idea!
Liz and I arrived early, on Sunday. We were barely inside when the Giant Eagle corporate display appeared. It seemed to be a popular point of reference for nearly every visitor. A chef from the Legacy Village location was busy demonstrating recipes to the assembled crowd. We browsed through ‘Market District’ products while listening to his banter. Clearly stated was the company’s philosophical ‘passion for food.’
With this introductory pause accomplished, our true odyssey began. We tasted chips, salsa, popcorn, entrees, chocolate, coffee, eggnog, sunflower-seed butter, relish, pasta sauce, and restaurant goodies.
Our first class came from Cat Cora, the personable ‘Iron Chef.’ She spun a compelling tale of Southern heritage and Greek ancestry while preparing meal items. Her ease as a master of kitchen techniques was obvious. I became joyful when she mentioned the growing acceptance of pork rinds as a modern food choice! Liz oozed embarrassment when I cheered Cora’s support of the snack with a verbal outburst! Everyone displayed surprise when she passed around an open bag of the crispy treats for individual inspection. Yet the affinity for Chef Cora remained unstoppable. Her appearance was an instant hit!
Central in Cora’s lesson was the creation of a chicken breast stuffed with feta cheese. She noted how the dish reflected her personal identity. Suddenly, I felt inspiration resonating in my brain cells. "Hey, I could make something like that!"
My wife put a finger to her mouth. "Not so loud! We’re out in public, remember?"
I whispered with care. "That recipe gives me an idea. Something different to make from my Trumbull Locker chicken breasts. I could stuff them with Cheez Whiz and crushed pork cracklins. Then top the dish with homemade beer gravy…"
"Stop it!" she barked.
"It’d be mmm mmm good!!" I observed. "Hoo yeah!"
Liz shook her head. "Don’t embarrass me, Rodney!"
After Cora’s class, we moved on to the beverage area. Both of us took a deep breath while considering their slate of delectable libations. An early favorite was a chocolate-infused ice wine that playfully taunted our taste buds. As we walked the strip, I wondered out loud about their collection of Fess Parker products… "Wasn’t that the guy who played Davy Crockett and Daniel Boone on television?" My wife didn’t remember his entertainment career. (Later, I would discover that this noted actor was indeed responsible for the FP winery.)
Disbelief materialized when I saw that the number of beer vendors did not match our assembled group of wine exhibitors. Thirsty Dog Brewing was represented. And a regional producer of European ales from New York State. But where was Great Lakes Brewing?? Or any of the other microbreweries that were active in the area? Those in attendance were few. I felt heartsick.
NOTE TO THE FABULOUS COMMITTEE: Future shows could certainly be more representative of such things!
Our next class came from Chef Brandt Evans, patron of Blue Canyon Kitchen & Tavern in Twinsburg. His instructional course presented food pairings with five different varieties of wine. We were in awe as he strutted back and forth, spouting wisdom and inspiration. I had expected a stuffy rendition of classic vineyard snobbery. But this did not transpire. Instead, Chef Brandt mocked the pompous nature of ‘foodie’ experts. He encouraged participants to enjoy their consumables and drink with abandon! I took great comfort in his relaxed viewpoint.
Our favorite of the five vino samples was a hearty cabernet. Yet the corresponding victual provided even more excitement. It was a delightful snack prepared with smoked blue cheese. The flavor-imprint lasted for a long, satisfying eternity. I took a silent oath to find the heady stuff, again!
Liz and I retraced our steps as the evening approached. We were too enthralled by the gourmet atmosphere to accept missing even the most insignificant morsel of nouveau cuisine. Several booths became evident that we had missed during our first tour. We redoubled our efforts to taste fine candies and treats before leaving. Finally, it was six o’clock. The day had been spent. We were out of breath.
We paused for cell-phone exercises by the restrooms. Both of us chattered out quick descriptions of the event to family members who had called during the day. Our reserves of business savvy had been tweaked, and replenished!
Driving home to Geauga, I inexplicably craved White Castle hamburgers. Perhaps it represented a move away from culinary snobbery. Or… it could have been a simple echo of yonder days. Past habits had steered us toward such nourishment after seeing the auto exposition, or the motorcycle show. But the route we chose veered away from any convenient ‘slyder’ depot. So my odd craving went unfulfilled.
At home, we sorted through souvenirs of the adventure. They mixed easily with trinkets from the Vegas trip. Everything we had seen demonstrated authentic zeal for being alive.
"Food is life, you know?" I remarked out loud. "The show today fed our bellies. Vegas fed our hearts and minds. But every experience is fuel for well-being…one can’t really be separated from the other."
Liz nodded. "So when you make the pork rind chicken, it will boost your spirit and fill your stomach at the same time?"
"Absolutely!" I cheered. "You’ve got it!"
She shook her head. "What I’ve ‘got’ is a eccentric husband. Rockin’ Rodney, the Hillbilly Chef!"
My lips curled into a grin. "Shall I autograph a potholder for you, mam?"
"That’d be wonderful, Mr. Cyrus," she said. "Just make sure you write your name in Cheez Whiz!"
At last, the ‘Vegas Effect’ disappeared. We had emotionally returned to that most cherished of all places… HOME!

FROM THE GEAUGA COUNTY MAPLE LEAF