Cleveland's West Side Market - A Midwest Food-Lover's Fantasy Road Trip

A gorgeous April sky behind the Clock Tower of the West Side Market

We just returned from our second trip to Cleveland's West Side Market. We aren't newbies anymore, overwhelmed by all the options. We knew exactly why we were going and the lessons learned from our rookie trip made this trip SO much more enjoyable, stress-free, and relaxing.

Even before our first trip, we knew it needed to be an overnighter. It's not that Cleveland is all that far for a day trip - two hours to the market from our front door. The "problem" lies in the fact that Ohio City (the neighborhood that is home to WSM) is wickedly full of craft brewers. I like beer. I love good beer. So, a hotel room and proper use of Cleveland's RTA make for a food and brew weekend so we can both imbibe and discover.

Budget tip: If you're staying overnight, you need refrigeration for at least some of your West Side Market finds. We had reservations at the Best Western Airport. We drove in on Friday morning, and they let us park before checking in, plus their shuttle took us to the airport to catch the RTA. We checked in Friday afternoon with our WSM haul in our hands, then took the shuttle back to the airport to take the train back into Ohio City for an evening of wandering. All together, room, shuttle tips, and RTA all-day passes for 2 cost less than $125.

If you can swing it, I highly recommend NOT going to WSM on a Saturday. Neither of us (mostly me) play well in huge, tightly packed crowds. That was the one thing that led me to not be crazy about our first trip. We couldn't move. I would feel like I was always in the way, not able to take my time to really look at the vendor's offerings. Getting to the market at around 11:30 on a Friday morning? It was pure pleasure! Yes, it was busy, but once we ate our brunch, I never felt like I needed to rush my selections.

Brunch! OK, Harry had hot dogs, but I hit up Crepes de Luxe. If you are searching through reviews, you'll read that the crepes are delicious. Very true! I had the smoked salmon (with spinach, capers, and creme freche on a buckwheat crepe) and it was more than I hoped for. A perfect blend of savory, smokey, salty, earthy, with gently steamed spinach. I could eat this many more times. In reading reviews, you will also find comments that the crepes' chef isn't pleasant. I don't think that is true. She wasn't overly chatty, but look at the line forming behind you. There was one lady in front of me when I approached. By the time my crepe was in my hands, ready to burn my mouth because I wanted it so badly, there were at least 8 people in line behind me. I don't think those reviews are a fair assessment based on the volume of business that must be completed very quickly.

We made a quick trip through the market to see if anything caught our eye that wasn't on our "must" list. We bought some pretzel hoagie rolls from Michelle's Bakery to go with our intended sausage haul. We found Wellfleet oysters at Classic Seafood and had a great chat with the guy about learning that we were all wrong in thinking "an oyster is an oyster".

Tub butter was on our must list. For general cooking and baking, I keep standard sticks of both salted and unsalted butter on hand. For spreading on toast, or warm bread, or biscuits, or finishing a dish, or many other drool-worthy reasons, we love better butter. Without going into too much detail, we tasted the salted tub offerings at Irene Dever and bought 7 pounds. Delicious, with just a hint of tang that you expect with a cultured butter (although she gave me a strange look when I asked if it was cultured and then explained that it was only butter, a little salt, with no oil or other ingredients).

Now, for the primary purpose of our sojourn. Harry lived in Akron and was familiar with the sausage-makers in Barberton. He grew to have a fondness for the Eastern European sausages, and that is something that I've learned to enjoy as well. As much as I love some of the local purveyors in Columbus, I haven't yet found the variety of house-made sausage such as we found at the West Side Market (in my defense: I've not yet tried Thurn's so I might be surprised). On this trip, we brought home 11 varieties of sausage of various ethnicities and heat levels. Mix in the various styles - links, fresh, smoked, and bulk, we find the selection at Czucraj Meats to fit all of our needs.

On our first trip, we were overwhelmed at all of the offerings of animal flesh. The market was packed on that Saturday, and I'll admit that we probably stopped at Czucraj because we could actually see the offerings. We bought about 12 pounds that trip, and we weren't disappointed in anything we brought home. We did decide that the Double-Smoked Hot Hungarian was just a little hotter than we would want, but that didn't mean we didn't like it.

30.06 pounds of sausage heaven!

So - we bought a little more than that on this trip. The sausage we bought on our first visit lasted us 8-9 months. During football season, we made samplers - chunks of several types of sausage, broiled in the oven, with a selection of mustards and other companions. We used it in a variety of dishes and also hoarded it, because "there's only so much down there". This time, we'll be a little less stingy with our sausage dinners. (Note: we did the vacuum packing at home).

Our selection includes Garlic Knockwurst, Smoked Slovenian Sausage (links), Mild & Hot Hungarian, Andouille, Hot Italian (fresh ropes), Chorizo (fresh rope and bulk), and Smoked Mild & Hot Hungarian. We also brought home 4 white brats (pork and veal) that we'll have tonight with our pretzel hoagie rolls.

The only other tip I'll leave you with is regarding the produce barn. We don't buy produce there only because I can get all my veggies here in the area. Take the time to visit the review sites, specifically searching for produce vendor reviews. Some are better than others, to be sure. We saw some beautiful fruits and vegetables as we walked through. I have read (within the last 6 months) that WSM has cracked down on the allegations of bait/switch in the produce stands. I just think it's best to be informed before someone drives 2-3 hours, only to arrive home with over-ripe produce.

There are SO many more options than what we brought home. Visit the West Side Market website here for days and hours of operation (no, they aren't open 7 days). You can also read about all of the vendors' offerings and plan your march through the market. Bring along reusable shopping bags, or a backpack. Locals have wheeled carts. Currently (April 2015), the Ohio City RTA station is NOT ADA accessible (construction) and it's a very long trip up and down 3 flights of stairs to the platform. Pay attention to the parking lot signs (some lots are restricted to vendors) to avoid tows. If you drive and park, bring along a cooler to stash your purchases while you visit some of the other gems in the neighborhood.

Let me wine a bit...

I'm craving wine. I have a bottle of Icewine from our trip to Ontario last fall but that's not turning me on. We thought about opening it at the holidays but for some reason - maybe the whiskey slushies - we forgot about it. I'm craving mead, but was short on cash when we went to Hill's Market a couple of weeks ago. Next trip will involve plenty of cash for goodies from Brothers Drake Mead in Columbus, along with more Belgian-style ale from Rockmill Brewing in Lancaster.

What I really want is what I can't get here in Ohio. Our visit to Peninsula Ridge Estate Winery last fall was perfect in more ways than I can explain. Just a short distance from Niagara Falls in Beamsville, Ontario, I experienced my first tasting in which I understood the phrase "mineral notes". I felt like I grew up overnight.

We tasted several wines and had to make a choice on a limited wine budget. We ended up with the 2007 Merlot and 2007 Riesling. Neither of those bottles made it back to the states!

Aside from the beautiful view of Lake Ontario, Pen Ridge had one of the best cheese selections I've ever experienced at a winery. More than 30 options, many from artisan cheese houses in Ontario and Quebec but some delicious imports as well. The Douanier from Quebec was my first experience with a vegetable ash cheese. Yeah, it sounds icky but trust me - it's a perfect complement to a rich, buttery cow's milk cheese.

I've written a more detailed review of Pen Ridge that you can find here.

Happy wining!

Ohmygosh! Chocolate AND Icewine? I might break into that bottle of 200 Vidal Icewine from Mountain Road Wine Company sooner than I thought!

Wining...

We just got home from our annual Canada trip. We did everything possible to get kidnapped, turned back at the US border or just plain trapped forever in Parry Sound to no avail. Back in the States, trying to get back into the farmers market groove and impatiently waiting to open one of the bottles of wine we brought home.

We stopped at 5 or 6 wineries this year, all except one in the Niagara Escarpment area. We tend to avoid Niagara on the Lake because it's just too darn close to the Falls and the tourists. Sometimes that area can get too congested and of course, the hotels are very expensive. We picked up a portion of the Ontario Wine Route north of St. Catherine's near Beamsville & Grimsby in an area called the Twenty Valley.

I don't know if my wine tastes are growing up or if the wine was just "that good". The woman running the LCBO in Alban, Ontario told us that this year's Ontario wines are expected to be the best ever - I'm looking forward to following up in the next few years.

We've been to so many wineries throughout the Midwest and I don't ever remember the word "mineral" being included in the tasting notes. But I DID taste it - it was an eye-opening taste, mouthwatering (literally!) and put a whole new spin on our tasting. When I was looking over the lists, I found myself looking for the word "mineral" in the notes. Of course we also sampled the icewines and found a meadery that made me very happy.

Our first stop was Peninsula Ridge Estates Winery in Beamsville. Traveling up the drive, I could hear the constant "poof" of the air cannons used to keep the birds away (another new experience for me!). The view from the patio of the tasting room at the top of the hill looks over the vineyard with a not-too-distant sight of Lake Ontario. Wine...and incredible artisan cheese! A very simple choice for our dinner that night - we had cheese, sausage, some bread and other pastries we picked up at a bakery and a glass of wine. Perfect!

A few more details about our visit to Peninsula Ridge...

Peninsula Ridge Estate Winery

From our kitchen to the world...

Harry & I love to play in the kitchen!

Just the two of us playing with food, trying new flavors, making things up as we go along. Of course we do have mistakes - sometimes, certain flavors just don't work well.

Harry has traveled the world and has a true understanding of Asian cuisines. I've traveled North America and have a love for the foods of all the different regions. My family heritage is the Canadian Maritimes and Eastern Tennessee - try growing up with those cooking styles in the mix!

But, we still love to play. I freelance and will occasionally link some of my articles. I'm even going to make Harry write a post occasionally. We also love craft beer and craft wine. Sometimes, we might take you along to some of our favorite brewpubs and small wineries.

Come play in our kitchen with us!