Pairings Spring 2015
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SPRING 2015 Pairings A COMPANION PUBLICATION TO HEART OF OHIO MAGAZINE Journey Wine can take you on a
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Wine can take you on a journey.
Transcript of Pairings Spring 2015
SPRING 2015
PairingsA COMPANION PUBLICATION TO HEART OF OHIO MAGAZINE
JourneyWine can take
you on a
Contents SPRING 2015
13 | Predicting a Full Moon Mill Street Distillery
15 | The Buckeye State Embraces the Grape The State of Wine in Ohio
10 | Slantwalk Wine From Argentina to Ohio
04 | Grocery Shopping Made Fun Giant Eagle’s Market District
18 | Altered Eats A Unique Food Truck in Mansfield, Ohio
20 | Wine SpeakWine Quotables
07 | Wine Destinations 3 on the Road
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BUSINESS MEETINGS • PARTIES • HOLIDAY CELEBRATIONS • SOCIAL GATHERINGS
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os by
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sen P
hoto
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PublisherSunGraphics, Inc.
Diane K. Brown, President
EditorAdelyn Belsterling
Sales & MarketingMike Greene
Diane Brown
Contributing WritersAdelyn Belsterling
Diana L. Coon
Mike Greene
Chuck Jakubchak
Siera Marth
Graphic DesignerTom Hofacre
CirculationMichelle Fredmonsky-Harvey
Becky Herrick
Pairings is printed and published
biannually by SunGraphics, Inc.
41 Longview Ave. E., Mansfield, Ohio 44903
Copyright 2015, Heart of Ohio Magazine,
LLC. ISSN 2158-8732. All rights reserved.
Reproduction or use of editorial or pictorial
content in any manner is prohibited
without written permission. SunGraphics,
Inc. and Heart of Ohio Magazine, LLC
accept no responsibility for unsolicited
material. While ensuring that all published
information is accurate, the publisher
cannot be held responsible for mistakes
and/or omissions. Distributed through local
retailers, advertisers and by subscription.
In this spring issue of Pairings, we bring you a wine journey that dreams are made of:
Slantwalk Wine. It’s a story of four women and their unexpected journey to owning their
own wine label. I hope their story will inspire you to chase your wildest dreams as they
have inspired me.
Mike shares with us a wine journey you can make in your own backyard with a
chronicle of the hippest wine bars in our area. Take a peek at what the Mid-Ohio wine
scene has to offer with “Three on the Road”.
Publishing is an ever changing journey of its own; but it is with excitement that we
announce a new direction for our biannual companion publication to Heart of Ohio magazine.
Our newly minted publication will feature specially selected topics of interest that will delve
deeper into all that our local community has to offer, from pets to gardening to lifetime sports.
Keep your eyes open as it will hit the news stands this fall.
But never fret my fellow oenophiles! Pairings will not be going away. We will now
feature a special Pairings section within the pages of Heart of Ohio Magazine to whet your
thirst for all things wine.
So sit back, relax, and let this issue of Pairings take you from Ohio to Argentina and
everywhere in between.
Adelyn Belsterling, Editor
From the Editor
1020 Cleveland Ave. | Ashland, OH 44805
CPAs & Financial Advisors…
a great pairing.William Harvey, CPA419.289.7007 | [email protected]
2 pairings heartofohiomagazine.com/pairings
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Adult Social Events• 1st Friday Cocktail Parties• Gourmet Dinners• Cigar Dinners• Holiday Brunches• Cooking Demos
Family Events• Family Halloween Party• Brunch with Santa• Junior Golf Camp• Swim Lessons• Babysitting during
evening social eventsLook for Chef Trey Doherty’s culinary column in this issue of Heart of Ohio.
a day, and offers products and services
beyond the scope of other grocery stores.
Market District is unlike any other grocery
store you have visited.
Your first sense that Market District is
a different type of store occurs when you
grab the shopping cart and head into the
store. You quickly notice the two beverage
holders molded into the handle of the cart.
A Starbucks coffee cup fits nicely in the
left holder, while the right one is designed
to accommodate a glass of wine or beer
that can be purchased from the in-store
bar. Yes, you can purchase and consume
any one of the 12 different wines or 18
different beers on tap at the bar while
Early grocery stores were small —
less than 1,000 square feet — and
sold canned goods, along with
nonperishable items. All goods were sold
over the counter, and consumers had to
inconveniently visit other merchants to
purchase meats, produce or baked goods.
During the 20th century, self-serve grocery
stores popped up, and they gave way
to “supermarkets” located in shopping
centers. Each new generation of stores
became progressively larger, with a greater
variety of quality goods offered for sale.
Economies of scale in the new, larger
stores reduced the cost of groceries, and
shopping trips became more efficient,
allowing shoppers to better utilize their
valuable time. Fortunately for some
Ohioans, the evolution of grocery stores
took another major step late last year.
Giant Eagle, headquartered in
Pittsburgh, decided to improve the
concept of one-stop shopping by opening
their Market District store in Strongsville,
Ohio this past October. The new store
contains more than 107,000 square feet
of shopping area (larger than two football
fields and double the size of a typical
grocery store), with all of the space
dedicated to items you use in your home.
Market District employs more than 425
friendly people, remains open 24 hours
Grocery Shopping Made Fun
By Chuck Jakubchak
StrongSville, ohio
Giant Eagle’s Market District
4 pairings heartofohiomagazine.com/pairings
If shopping at Market District whets
your appetite, stroll over to the 107-
seat restaurant and place an order for
your favorite food. Breakfast, lunch and
dinner are served each day, and their
kitchen opens at 7 a.m. Specials are
offered most days, and on Tuesdays,
children eat free day (with paying
adult). Monday is half-priced pizza
night, and their stone hearth oven turns
out a tasty pie that competes with any
establishment. Tipping is not permitted
in the restaurant, and their self-serve
beverage island has more than 30 soft
drink options to quench your thirst.
Market District offers the services
usually provided by other large grocery
stores, such as dry cleaning, pharmacy,
floral, a fresh fish counter, deli and assorted
prepared foods that are ready to take
home. However, they have also included
other unique offerings unlike the typical
grocery store. The artisan cheese shop
offers more than 400 handcrafted domestic
and imported cheeses and will surely have
one to suit your tastes. The in-store candy
counter produces specialty chocolate
candies and is located next to the gelato
store that will gladly sell you a scoop of
any of the 18 flavors offered each day. In
the cosmetic section of the store, a unique
soap bar allows you to select and bag your
favorite scented goat’s milk body soap.
If you are a wine connoisseur, Market
District probably carries your favorite
variety, as they stock more than 2,400
varieties of wine. Their inventory
includes domestic, international and
local selections, while striving to have
a combination of both popular and
emerging varieties. Each Thursday, they
offer a wine tasting event so customers
can sample bottles from their extensive
inventory. On Friday evenings, the chef
and wine steward work together to offer
you do your grocery shopping. Should
you prefer to sit in the bar area, you can
enjoy the flat screen television and take
advantage of the comfortable lounge.
After walking through the entrance
doors to Market District, you enter a
huge area dedicated to fresh fruits and
vegetables that are attractively displayed.
Whether you need basic items, organically
grown or some exotic item like a stalk
of sugar cane, Market District probably
stocks it, if it is seasonally available.
Adjacent to the produce section is their
bulk foods area. Not found in typical
grocery stores, Market District’s bulk food
section allows customers to purchase
a variety of spices, candies, nuts, olive
oils, peppers, teas and coffees in the
specific quantities they desire. This is
a great alternative for discriminating
shoppers who prefer purchasing quantities
commensurate with their specific needs.
While shopping, feel free to use their
complimentary Wi-Fi to peruse email or
update your Facebook page, as Market
District is e-friendly and sensitive to the
needs of their customers. If you need to
unwind a little before or after shopping,
stop by their comfy chairs and couches
near the front of the store that are
located close to a cozy gas fireplace. The
living room setting in Market District is
appealing and a great place to take a break
and chat with a friend.
The massive bakery located at the rear
of the store offers an amazing selection
of gourmet cakes, pastries, cookies and
artisan breads. Baking occurs throughout
the day, but things really pick up at 1:00
am., when the staff magically turn flour
and water into treats that we all enjoy.
The bakery team produces more than 30
different loaves of artisan bread each day,
including everything from basic Italian
to Black Russian rye. All are ready for
purchase when you arrive in the morning.
SHOPPING
heartofohiomagazine.com/pairings pairings 5
Market District is located at 15919 Pearl
Road in Strongsville, less than two miles
from SouthPark Mall. Their phone number
is 440-238-6446.
Additional Market District stores in
Ohio with similar offerings are located in
Solon, Uniontown, Cuyahoga Falls and the
Columbus area.
a gourmet entree in their restaurant,
matching the meal with the perfect,
complementary wine.
If you prefer other adult beverages,
Market District proudly carries about 900
different types of bottled beers and strives
to stock whatever their customers want.
They have also dedicated a special
room within the store as a State Liquor
Store, carrying 1,000 different spirits,
and their inventory includes select
bourbons and whiskeys, in addition to
the usual offerings.
Another innovative offering of Market
District is their “Cooking School”, located
on the mezzanine level of the store. Each
month, they offer about 20 different
classes for a modest fee, and classes may
involve seafood preparation, ethnic foods,
tailgating tips and bread baking. Their
curriculum changes every month, but
there are always classes tied to seasonal
holidays, and they have even included
classes for aspiring young chefs, starting
at age five. You can learn how to properly
prepare and serve anything you purchase
at Market District.
One of the worst parts of grocery
shopping is usually the checkout lines.
You never know which one to stand in, and
usually your line seems gridlocked, while
other lines flow freely without hold-ups
due to dreaded price verifications or check
approvals. Market District solved that
aggravation by creating a central
checkout line, where everyone flows
through the same line and a computer
directs the shopper to the next available
checkout register. Gone are the days
where you selected the slow line, and
this use of technology is a wonderful
time saver!
Giant Eagle’s Market District
represents the next generation of grocery
stores, providing a vast array of products
and services that make the task of
shopping enjoyable, efficient and less
stressful. The outstanding customer
service, quality products and unique
offerings make the store fun for everyone
to visit. Market District isn’t just a
grocery store; it is an attraction that you
should experience the next time you travel
to Strongsville. $
6 pairings heartofohiomagazine.com/pairings
70 patrons. Those who partake of The Vault’s menu of food and
drink should also keep apprised of the entertainment possibilities
that Shelby’s only wine bar has planned, some of which will be
offered outside their normal operating hours. For more information
and their current hours of operation,
visit www.vaultwinebar.com .
So, for wine, craft beers, a full
menu and more, you’re cheating
yourself if you don’t visit The Vault
in Shelby. And bring along some of
your Christmas Club savings.
The first of these is The Vault, located in the heart of
Shelby, a town of about 8,000 people in northern Richland
County. That just happens to be the place where I grew
up. Back then, the space, now called The Vault, was occupied by a
bank, the one where I opened my first Christmas Club account.
After going through a couple of name changes, the bank
closed its doors about a dozen years ago. It sat empty until Ben
and Cindy Lash, Shelby natives with a food service background,
purchased the property from the out-of-town owner. Their idea
was to turn it into a wine bar. If you visit, you’ll first be struck by
the amazing way they were able to transform the teller station
area into a detailed bar with wood and several marble inlays. It
preserves the overall look that I recall from my youth, as does the
vault — the very same one, although shinier than I remember —
that housed my Christmas club quarters.
Their wine collection is just part what you’ll find to drink
and eat at The Vault. When the Lash’s opened the venue in the
summer of last year, they didn’t expect the food part of their
business to take off as quickly as it did. So, to service the
demand, the kitchen now prepares everything from pizza to
short ribs which has helped to develop a loyal following.
Inside The Vault there is seating for a little over 70,
including the dozen seats at the bar. In the warmer months, a
good-sized patio is open, and there is room for almost another
Wine Destinations3 ON THE ROADThere is always excitement in finding someplace new where you can dine with fine wine. With
the popularity that wine is experiencing across the country and, more specifically, here in Ohio, I
thought that you might appreciate learning a bit about three places that are each unique in strikingly
dissimilar ways. One is in Shelby, a second is in Wooster and the third is in North Canton.
heartofohiomagazine.com/pairings
Along with their wines, Broken Rocks
also has a good selection of craft beers
which also complement their appetizers,
salads, pasta, steaks and pizza, not to
mention bakery items, including Glenn’s
signature sour dough bread.
Soon, perhaps by the time this edition
of Pairings publishes, Broken Rocks will
have added something excitingly new
— a wine and craft beer bar in the space
right next door to the main restaurant.
When we spoke to discuss this article,
Glenn did not yet have a name for the new
establishment, but he did say that this will
allow Broken Rocks to present a whole new
wine and craft beer experience.
On one of the online restaurant rating
sites, someone had written about Broken
Rocks, “It’s the best place to see and be
seen in Wooster.” If that’s your reason
for visiting, I wish you good luck in your
networking efforts. If your motive is just
to eat, drink and be very merry, I can
guarantee you should achieve
your goals.
We’ve written a couple of
times in past Pairings
editions about the Gervasi
Vineyard complex in North Canton.
However, we had not yet focused
exclusively on the Crush House, as the
construction had not been completed on
that industrial-style building that houses
a state-of-the art winery, as well as a wine
bar and eatery.
You can enjoy two distinct experiences
by visiting this multi-purpose facility. First
you can watch Gervasi wine being made
by taking a tour of the winery itself — all
18,200 square feet of it . Every Saturday,
there are free public tours of the winery
facility. The Crush House produces 30,000
gallons of wine each year, which equates
to 150,000 bottles or 12,500 cases.
Another wine
destination in north
central Ohio that
is well worth a road trip is
Broken Rocks in Wooster.
The initial version of this restaurant was
opened in Loudonville in early 2000 by
Lisa and Glenn Grumbling. Lisa was from
Michigan and Glenn from Hinckley, Ohio.
They worked together at a Columbus
restaurant, but wanted to get close to
family in northern Ohio, which led to them
opening their own place to dine and enjoy
wine.
The Wooster location was part of their
“master plan” and when they were unable
to obtain a liquor license in Loudonville,
the Grumblings decided to combine the
two operations, and they did that in just
a couple of months. In early 2000, they
opened the Loudonville Broken Rocks.
Two months later Lisa
gave birth to their first
daughter, and, in July, the
doors opened at 123 E.
Liberty St. in Wooster and
the Loudonville location
closed. Ever since, Lisa
and Glenn have been concentrating on
growing their family and their business.
If you’ve not been to the Wooster
location, you may be surprised by the
size of the facility inside, based upon the
unimposing entrance. It features the
original brick walls and high ceilings,
and seating that is ample, but not to
the point of making you feel crowded or
uncomfortable.
Wine was always meant to play a major
role in the Broken Rocks business plan.
While Glenn will admit that he was not a
wine connoisseur, he told me that he has
learned a lot about the tastes of those who
visit his establishment in the14-plus years
that they have been open.
In particular, he said that when
testing by tasting samples from his wine
providers, he always says to himself,
“What will this wine go with?” There are
many well-known wines that he does not
put on the drink menu, simply because he
can find nothing that they pair well with
on the food menu.
8 pairings heartofohiomagazine.com/pairings
After your tour, or as the primary
reason for your visit to Gervasi’s Crush
House, plan lunch or an early evening
dinner there. They can seat 100 inside,
and, when the weather allows, another
75 outside. If you prefer, you can simply
enjoy a relaxing glass of wine, or, as you
might expect from the nationality that the
name Gervasi brings to mind, you can also
select from a list of unique Italian and local
craft beers. The Crush House also offers a
variety of wine experiences, including an
expansive tasting bar, tasting plates and,
as I mentioned earlier, both public and
private tours. They also have three private
dining spaces in the building: the Indoor
Tower Room, Outdoor Tower Room and
Vineyard Room. The bonus factor in a visit
to the Gervasi Vineyard campus is that
there is so much more to see, in particular,
the villas and the bistro.
The message in this story is that if you
have no “must-see” wine-related eating
spots on your personal gastronomical list,
you can quickly add the three I’ve just told
you about; The Vault in Shelby, Broken
Rocks in Wooster or the Crush House at
Gervasi’s in North Canton. Enjoy them
all… one at a time. $ MG
slantwalk wine
From Argentina to Ohio
When they arrived, their two friends from Chicago wanted to
spend time relaxing on the beaches of Uruguay, while the chicas
wanted to find adventure off the beaten path. Sarah Hannibal
had already been to the region in a Spanish immersion class.
Through some of her local contacts, she met two entrepreneurs
and expatriates, David Garrett and Michael Evans, who were
planning on opening a wine bar in the Uco Valley of Mendoza to
showcase local wines.
Argentina’s wine country, while not lacking for quality, was
still 20 to 30 years behind Napa in developing their wine tourist
industry. But Pablo Gimenez Riili of Argentina and Michael Evans
saw the potential of the region, with its great wines and rustic
elegance. The pair invested in 250 acres of land to start The Vines
of Mendoza, which it parceled out as “Vineyarditas” to private
owners around the world.
About a year after their trip to Argentina, Riili and Evans gave
the Four Chicas an offer they couldn’t refuse — a chance to buy a
4-acre vineyardita of their own in the Uco Valley. Their answer was,
“Why ever not?”
For an editor of a wine magazine, I don’t claim to know very
much about wine. Neither did the “Four Chicas” when they
purchased a vineyard in Mendoza, Argentina. I first learned
about the Slantwalk label on a fortuitous phone call with a best
friend from high school. I had expressed my trepidation at writing
for a wine magazine, “All I know about wine is what I like to drink,
and I like Malbecs.” To which she replied, “My cousin and her
friends from Miami University own a vineyard in Argentina. Their
flagship wine is a Malbec.”
My first thought was: how do four girls from Ohio end up
owning a vineyard in Mendoza, Argentina? I immediately got in
touch with Sarah Hannibal and set up a conference to talk with the
Four Chicas, all of which are still involved in the label.
It all started with discounted airfare to Buenos Aires. After
graduation, the Four Chicas were living in Chicago when they
found a deal on airfare to Argentina. With no kids to account for,
they decided to go for it. Three weeks later, the Four Chicas, and
two of their friends, were on a 16-hour flight to Buenos Aires.
heartofohiomagazine.com/pairings pairings 11
the label from Chicago as their second jobs.
Their wines are sold mostly in Ohio and
Kentucky, but they consider themselves
lucky to have found the markets they did.
“Ohio has been a delight to work with.”
There was a learning curve to the process
of importing wines, but they had their
hands on every step of the process.
The management of a wine label is a
lot less glamorous than jet-setting to the
Argentine countryside, but the chicas
are very proud of the product they have
created. Even without a wine background,
they have successfully managed to build a
fully women-owned business that resonates
with wine lovers and admirers across Ohio.
The journey has been hard won with
ups and downs along the way, but the
response they get from Miami alumnae,
friends, and family makes it all worthwhile.
For many of us, the winemaking process
may seem distant, but it is far from so. The
Slantwalk label is a true boutique wine
that is only available in our region, with a
spirit of the unexpected that will inspire
wine experts and amateurs alike. $ AB
You can find out more and
purchase Slantwalk wine at
www.slantwalkwine.com.
fits the spirit of the girls’ unconventional
journey to creating the Slantwalk label.
Since 2006, the Argentine wine
tourism industry has seen a boom. The
Mendoza region now flourishes with bars,
restaurants, and resorts that draw in wine
lovers from around the world. The Vines
of Mendoza boasts a luxury resort, spa,
and restaurants with world-class fine
dining. Argentina is a magical place, and
the Mendoza valley sports the lushest of
views of the Andes mountains. The chicas
encourage all wine lovers to make the trip.
But now that all the chicas have jobs
and families, they don’t get to return to
Argentina as much as they would like. It
may sound easy to own a vineyard, but the
girls manage the entire business-side of
For the first three years, the girls didn’t
have to do anything while the grapes grew
stronger and stronger with each season. In
2010, the “Vineyardita de Cuatro Chicas”
had its first harvest, and the girls made the
trek back to Argentina.
Under the guidance of the Vines of
Mendoza’s vintners, the girls supervised
and learned much about the blending
and aging processes. A year after the first
harvest, they began bottling their flagship
wine, Slantwalk (named for a historic
walkway through Miami University and
Oxford, Ohio), and their super premium
wine, Slantwalk 4 Barrel. They still bottle
and sell these wines today, but each year
they create two additional varietals inspired
by the unexpected. It’s a tradition that
“The journey has been hard won with ups and downs along the way.”
The “Four Chicas” from left to right: Paula Tordella, Mara Gloor, Sarah Hannibal & Kerri Rygiel
had access to a large variety of high-grade,
locally-grown corn. In addition, the oldest
manufacturer of copper stills in the United
States is located in Bucyrus, Ohio. We
began to formulate an idea for an entirely
Ohio-based product. Then we took our
time in creating a recipe that gave us a
whiskey smoother than others produced
from corn,” Hernando Posada, MSD Chief
Financial Officer, said.
From drawing board to state licensing
board, the process took about two years.
“We had to have our still and system
completely set up for inspection before we
were considered for a license. It’s a
Predicting a
Full MoonToday’s all-Ohio product sips like a top shelf
whiskey, but mixes like vodka. Meet the 21st
century moonshine from Mill Street Distillery.
Three friends sitting around a table,
visiting family in Greece, were the starting
point for Mill Street Distillery (MSD). Paul
Taiganides, Carlos Ogden and Jeff
Thompson enjoyed each other’s company
and the rich, pleasing taste of the locally
produced Grappa on their numerous visits.
“The guys returned from Greece, and
we talked about distilling it ourselves, and
that started us on a great deal of research.
We finally decided the strength of our
being here in Ohio was the fact that we
If the word “moonshine” brings to mind Daisy Duke and banjo music, you’re out of date.
SPIRITS
pairings 13
most Americans have never been exposed
to on a large scale. It is a form of grape
brandy originally from Italy, made from
pomace, which is pressed skins and
seeds of grapes. Comparatively, it is an
expensive and complex process; from
grape selection to pressing to
fermentation, distillation then aging, each
step is delicate and can affect the quality
and high standard of our product.”
MSD is producing two varieties of
Grappa. One is unaged, which means it is
distilled and bottled immediately, and the
other is aged in American oak barrels for
up to four months.
“We make both products the same way;
we produce them by hand in small batches.
That limits our production, but it creates a
product we’re proud of,” Hernando said. Is
there anything else on the horizon for this
boutique distillery? “We have some other
things up our sleeve, but we’re not ready to
talk about them just yet.”
Learn more about Mill Street Distillery
and their products by visiting the website,
or you can find them located at 10 Mill
Street in Utica, Ohio, or at over fifty state
liquor stores and forty restaurants in
central Ohio. $ DC
laborious, extensive process; we received
our license just before Christmas 2013,”
Hernando recalled.
MSD is the first company to produce
moonshine in the state of Ohio and hoped
it would be well received; the response has
been amazing.
“The popularity of our whiskey, and
the fact that it has such a broad appeal,
has exceeded even our expectations. We
discovered as we experimented with our
product that it was much more flexible
than we first thought. We created some
seasonal infusions, and discovered that
restaurants and bars serving our product
were receptive to them, so we taught
them to make drinks with juices and
fruits. The first one we tried was
blueberry basil, then sangria. Our
recipes are up on the website, www.
millstdistillery.com, and they’ve really
taken off.”
Now MSD is happy to bring another
first to Ohio. After receiving their second
license this past September, they are now
producing Grappa. “Grappa is something
“Grappa is something most Americans have never been exposed to on a large scale.”
14 pairings heartofohiomagazine.com/pairings
David Scurlock is a resource for those who
want to know more about site evaluation;
e.g., is the land they have in mind suitable
for what they plan to grow? Beyond that,
Scurlock offers advice on which varieties
A couple of months ago, The Ohio
State University erased any doubts that
they were the #1 college football team in
the nation. However, when it comes to
grape production (an odd comparison,
I’ll grant you), where do you think Ohio
ranks among the fifty states? The correct
answer is 7th or 8th, depending on who
you ask. I happened to ask two of the
outreach specialists at OARDC, the Ohio
Agricultural Research and Development
Center, in Wooster, an arm of OSU.
David Scurlock is the Director of
Viticulture, the study of grapes, while Todd
Steiner’s title is Enology Program Manager
and Outreach Specialist. For those of
you who don’t know, enology is the study
of wine and wine making. The OARDC
employs about 500 people, and those who
dedicate their time and efforts to the wine
industry is just a small part of that number.
Scurlock came to OARDC in 1980 to
focus on the viticulture field after spending
time doing apple research in the state
of Washington. Todd, a native of Wayne
County, switched to the field of enology in
1996, after spending his early years in the
area of animal science.
Through the years, Ohio’s wine
industry has experienced dramatic growth.
A few numbers quickly illustrate that fact.
In 1980, we had just 23 wineries in all of
Ohio. Today, there are approximately
225 locations, where their business, to
varying degrees, is that of turning grapes
into wine. There are
2,000 acres of land
dedicated to the
growing of grapes
here in Ohio, and
that number has been
relatively stable for the
past five years.
The assistance
that the OARDC offers to the growers of
grapes, as well as those who set up and
operate the wine-related establishments
where the finished product is sold and
enjoyed, is consultant-like. For instance,
The Buckeye State
Embraces the GrapeThe State of Ohio Wines
Todd Steiner
heartofohiomagazine.com/pairings pairings 15
events, OARDC also provides valuable
advice to the winners and the runners up.
According to David and Todd, this is
a very good time for wine in general, and
Ohio wines in particular. Evidence of that
can be seen in the growth of the wineries
or stand-alone wine bars across our state.
They are found in large cities, small towns
and intimate villages. There are six
distinct grape growing regions in Ohio,
and it might surprise you to learn that the
region that produces the most Ohio wine
is the northeast part of the state.
While the number of wineries has
grown through the recent past, the
industry did experience a bit of a setback
due to the “polar vortex” that hit Ohio in
January 2014. There was extensive grape
and vine damage to our state’s vinifera
(common grape vine), but the industry
enjoyed a good year due to the addition of
more fruit from out of state to augment the
loss of product from in-state vineyards .
If what you have just read has surprised
you — and, by that, I mean that you never
realized until just a few minutes ago that
Ohio is one of the leading wine producing
states among the 50 — then I have done
my job. As long as David Scurlock and
Todd Steiner continue to do their work at
the OARDC, Ohio’s wines will continue to
flow and grow. $ MG
of grapes would do well in the soil and
climate that is being considered.
Todd’s work involves helping Ohio’s
wineries set up their retail operation and
the selection of the wine products that
they plan to offer — creating their wine
list, if you will. Even though the OARDC
is an educational entity, neither Todd
nor David consider themselves to be
teachers in the strict sense of the word.
As I mentioned earlier, they are mainly
outreach specialists for the industry.
Their goal is to help those in Ohio’s wine
industry improve grape quality, and thus
wine quality. They are more interested
in quality than they are quantity, with
the ultimate goal of achieving maximum
production efficiency.
The recorded history of Ohio’s wines
dates back to 1820, when the first known
bottler, Nicholas Longworth, produced
his product at his home near Cincinnati.
While you have probably tasted some of
the Buckeye state’s wines at your favorite
pubs and bars, you probably are not aware
of just which kinds are the most popular.
For many years, Ohio has been known
for wines that were sweet and pink. As
the production increased and matured,
Todd said that the industry wanted
to move into wines that were more
sophisticated. The results include what
Todd says are some great Chardonnays
and Cab Francs. Ohio’s wineries also
produce some red wines; most of which
comes from the southern part of the state.
As researchers, Todd, David and their
coworkers are endeavoring to identify
wine grape varieties that will continue to
develop Ohio’s reputation for excellence
in wine making.
Wooster’s OARDC receives the majority
of its funding from the Ohio Grape Industry
Council (OGIC), and those dollars are the
result of taxes on all wines grown and
consumed in our state, whether they are
produced in state or not. In turn, David,
Todd and their division do the research on
those products.
A good deal of Todd Steiner’s time
involves work with OGIC’s Quality Seal
Program, which is run four times a year
and involves the judging of
Ohio wines. The purpose
of these tasting evaluations
is to increase consumer
awareness of the quality
wines produced from grapes
grown right here in our
own backyards. He helps
to judge wines submitted
by Ohio producers. Winners
are selected, and along with
his participation in those
professional wine tasting David Scurlock
Todd Steiner
16 pairings heartofohiomagazine.com/pairings
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and flavors she grew so fond of, flavors that
are a major part of their business.
It is the passion for travel, food,
community and the combination of all of
these ideas that inspired the couple to
begin their new venture, starting a mobile
food truck.
Food trucks are growing in popularity
in cities and other areas, but the idea of
a mobile kitchen is nothing new. Chuck
wagons followed cowboys around in the
rough terrain of the west, providing them
with meals. Mobile food carts have been on
street corners in cities for decades. We are
accustomed to the traditional food trailers at
fairs serving fries, corn dogs, elephant ears
and all of the other usual carnival foods.
Although the food truck is not a new
concept, the idea of serving nontraditional
foods seems to be the growing trend —
trucks specializing in lobster rolls, Chinese
food bowls and old family recipes. Altered
The first time I saw it I was intrigued;
it was colorful and different and well,
not something I was expecting to
see behind a bar in Mansfield, Ohio.
Then I tried it. Based on a
recommendation, I decided on the Korean
taco, and, if I am being completely honest,
I was quite apprehensive. “Shaved bulgogi
beef, I don’t know what that is,” I thought.
“I don’t really like onion and it has two
kinds.” But my curiosity was sparked by
what kind of culinary adventure a Korean
taco might take me on. Turns out, a
fabulous one! The flavors were impeccable,
each ingredient complimenting the other,
fusing together in one perfect concoction
of east meets west dining.
Altered Eats is finding ways to bring
together flavors, ideas and people through
their mobile food truck.
The owners of Altered Eats, Anne
Massie and Aaron Schopp, are both
Richland county natives, and they share a
passion for good food and their community.
Massie, a Lexington High School
graduate, worked in food service during her
high school years at Mid-Ohio Sports Car
Course and Snow Trails Winter Resort. She
pursued higher education in Sustainability
and Ecological Agriculture at Evergreen
State College in Washington state.
Schopp was an English Literature and
Creative Writing major at The Ohio State
University – Mansfield, after graduating
from Madison High School. He has worked
a variety of odd jobs that supplement
his interests of writing short stories and
poems. Currently he works at Leaning
Tower of Pizza and Subs in Mansfield.
Both owners share an interest for
traveling, which took Massie to Taiwan for
a year to teach English. It was in Taiwan
that she fell in love with the street food,
and back in Ohio that she missed the food
Altered Eats by Siera Marth
18 pairings heartofohiomagazine.com/pairings
food truck is that it’s mobile, we could go
anywhere we want.”
As they prepare for the next season
to begin, they hope to add some new
locations to their list, as well as getting
more experience with catering — another
service they offer.
Promoting urban gardens, buying local,
and being sustainable are all ideas they
would like to encourage as their business
continues to grow. They even dream of
producing their own ingredients some day.
Talking with Massie and Schopp was a
refreshing experience for me; it was easy
to see the love for food and community
they both share. Their idea of fusion food
is complimented by their ability to work
together and balance one another.
Apart from the experience as a whole,
Massie says her favorite things to make
are the sauces, especially for the tacos. As
for Schopp, he put it best when he stated,
“I’m a grill master.” A visit to their window
will prove both things to be true.
I can think of no better way to close
than to encourage each of you to seek
them out this season and try something
that will take you on a culinary adventure.
When we spoke, something we all agreed
on was that food is a commonality for all
people and therefore a perfect starting
place for everything; so I was delighted
when I found this quote on their blog,
“Food crosses all borders and languages;
food is tradition, art and love, in its own
way timeless.” $
Eats is doing the same, specializing in
“American classics with ethnic favorites”.
The dream became more of a reality
when an ad for a truck on Craigslist caught
the eye of the couple. After contacting
the owner of the truck, they made a trip to
Mount Vernon, Ohio to see what potential
it might hold.
Although it needed a little work (no
problem for Schopp, who has worked
a variety of handyman jobs), the truck
was definitely promising. After having
a mechanic look at it, the decision was
made, they had found their mobile
kitchen. What was once an idea was
shaping up quickly!
Stripping the truck, making both
exterior and interior renovations, adding
electric and purchasing some new
equipment was necessary, but it put them
one step closer to fulfilling the dream.
Choosing a name for the truck proved
to be a little more trying than they
expected. A name must express the vision
and attitude of the business. The idea
behind Altered Eats is to serve fusion
food, food of quality using fresh and local
ingredients, all the while providing a
unique gathering place for families, friends
and foodies alike.
At first, Schopp and Massie had an
outpouring of names, some of which were
taken already, others that just didn’t seem
to fit. The list of names, which can be found
on their blog via the website alteredeats.
com, included Food Buggy, Fresh Fusion, A
Garlic Project and many others.
After kicking around tons of names,
the inspiration for the perfect title came to
Schopp as he was working at the Leaning
Tower. A poster for the sci-fi movie Altered
States (having nothing to do with food but
worth a watch according to the owners),
hanging in the pizza and sub shop, made
something click in his head. It made sense
to both Schopp and Massie, altered was
the perfect word to bring their idea full-
circle. Fusion was their buzzword, and
altered took it on in a whole new meaning,
and so, the final touch was added.
With the help of friends and family,
they developed their menu, trying
different combinations and recipes,
gathering opinions and ideas for what
would be popular. The menu can also
be found on their website and rotates
seasonally; it shows the true passion the
couple has for food and flavor.
The serving window of Altered Eats
opened in 2014, and includes several
locations, but they can be most frequently
found behind the Phoenix Brewing
Company in Mansfield. The popularity of the
business grew throughout the season, as the
owners learned through trial and error. But
as the weather grew colder, it was necessary
to close down for the winter, much to the
disappointment of their followers.
They continue to learn from their
customers and their experience working
together, finding they both have their
strong suits.
“Anne is an excellent chef, she knows
her way around the kitchen and she is
creative by nature,” said Schopp.
Massie returned the compliment in
saying, “Aaron is the P.R. person, and he
really knows how to connect with people.”
For now they are content with staying
in the area and are excited to be part of the
downtown revitalization in Mansfield, but,
as Massie pointed out, “The beauty of a
“Food crosses all borders and languages; food is tradition, art and
love, in its own way timeless.”
heartofohiomagazine.com/pairings pairings 19
Wine SpeakBrush up on you wine vocabulary with this glossary of wine-related terms.
Wine QuotablesIs it just me, or do you find nearly every
conversation that lasts more than ten minutes
eventually becomes a discussion about wine?
While we seem to be obsessed with the subject, we
are not the only generation who has found wine to
be an interesting topic. Here are twelve of the best
quotes about wine from people who had a lot to say
about a lot of different things:
Historic figures loved their wine:
“Wine is constant proof that God loves us and loves to
see us happy.” — Benjamin Franklin
“Be careful to trust a person who does not like wine.” — Karl Marx
Religious leaders have certainly made their share of comments:
“Men are like wine — some turn to vinegar, but the best improve
with age.” — Pope John XXIII
“In wine, there is truth.” — Pliny the Elder
“Beer is made by men, wine by God!” — Martin Luther
Philosophers philosophized about the delightful liquid:
“In vino veritas (In wine is truth).” — Plato
“What I like to drink most is wine that belongs to others.” — Diogenes
Some entertainers were famous for their consumption:
“I cook with wine. Sometimes I even put it in the food.” — W.C. Fields
Great writers and poets were never at a loss for words:
“Wine is bottled poetry.” — Robert Louis Stevenson
“I am falser than vows made in wine.” — William Shakespeare
Still, the quotes of the famous cannot outshine
the quotes of unknown origin:
“The best use of bad wine is to drive away
poor relations.” — French Proverb
“Reality is an illusion that occurs due to a
lack of wine.” — Unknown
Enjoy! $
20 pairings heartofohiomagazine.com/pairings
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