Red Gables

Red Gables Mesquite Grill
2350 Cleveland Rd
Sandusky, OH
419-625-0036

Jamie Pribanic, Chef and Owner

Red Gables, I have past by this place 100s of times, Never giving it a 2nd thought because it looks so funky from the outside. It is actually is an interesting concept, has a strong point of view, and is worth a visit. This theme of mine, passing by restaurants and businesses in Sandusky because they look funky on the outside needs to stop because every time I go in, I have a great time, the food has been great, and the owners are usually really down to Earth enjoyable nice people. Red Gables is one of these places that look funky on the outside, but has really good food, much of the vegetables and bread are sourced locally, cooked over mesquite, and Jamie the owner is super nice. Also, a running theme of mine, nice goes a long way for the success of a meal.

old school steak house decor

I was tipped off about Red Gables from the owners of Zinc Brasserie and Crush Wine Bar, that Jamie at Red Gables strives to use locally grown vegetables, and he only has a mesquite grill to cook with. I was intrigued, so I went for a meal. Jamie is Jason's father, and Jason is the one who started the 1st CSA in Sandusky, and the 1st all artisan, local, and local organic farmers market in Sandusky. Jamie does get fruits and vegetables from Jason, and I am sure they are locally sourced. Jamie also gets his bread from Jason, and all of that bread is baked daily by a local artisan baker. The meat is sourced from a meat market in Cleveland, where there are still real butchers and meat markets. I make this comment because Nashville's last real butcher and meat market closed last month, and now all Nashville has are chain grocery stores with meat cutters who don't know how to butcher. The situation with the cooking equipment that Jamie has is really unique for a non-BBQ steakhouse, he has an industrial size wood burning stove and grill. About 20 years ago, Jamie took a trip down to "my parts of the woods" to Crossville, TN where there was a wood stove maker for restaurant use. Jamie wanted a restaurant sized stove that burned wood, charcoal and mesquite, and have that be the only stove in his restaurant. Everything cooked in-house is cooked on this stove, including appetizers, steaks, other meat, vegetables, everything. This is great for me because I like eating locally wherever I go, and I love the flavor mesquite.

artisan rosemary bread

When I got into the restaurant, I was taken aback and taken back by the decor which is so 1980s. The dark mauve carpet and matching booth and napkin colors is so 1980s. I am pretty sure that the restaurant design was made approximately at the same time the wood burning stove was purchased, and when Red Gables was 1st set up. I believe it is the original decor scheme, it is not retro, or I guess it is the original retro. I was a little scared by the decor, but I remembered what I was told about this place, and I pushed on.

smoky Thai style shrimp dumplings

The menu is meat and shell fish heavy. If you are a vegan, or someone who wants a high fiber meal, this is not the place for you. If you eat meat, shellfish and like mesquite aroma and flavor, this is a Must Try place. I ordered the house made Thai style seafood dumplings to start, and a NY Strip. Everything is grilled on that mesquite and hardwood charcoal grill, including the dumplings. I questioned if the dumplings were made in house, but when I took a bite, I was sure they were. They were made with a really nice wonton noodle, fresh peas, and shrimp. The dumplings were boiled, and then put on the grill to give it a little char and mesquite, and then topped with the spicy and sweet Thai dipping sauce. Really tasty, and the char and mesquite added a nice quality to the dumplings. If I had my way, I would make all my dumplings this way. Also, much Thai street food is made over an open flame, so these dumplings may taste more like food from which it was inspired. My NY Strip was pepper encrusted and put on the mesquite grill. Years ago, Jamie went to a restaurant in Knoxville, TN which prepared steaks similar to how Jamie prepares steaks. The Knoxville restaurant staff said all steaks come pepper encrusted and cooked over wood coals, and if you didn't like it, they would make a plain steak. Wish I knew what restaurant that was, and I would go visit it one day. But, anyway, as the story goes, virtually no one returned steaks at this Knoxville restaurant, and virtually no one returns steaks at Red Gables either. The steak has a nice flavor from the pepper, but it isn't over the top peppery. When I talked to Jamie, he said he is looking for grass fed beef options for his menu, perhaps this year or next. I am not sure when. It may be tough to find a tender grass fed option, so perhaps there might be a 2nd category on the menu with the beef he sells now, and then a few local grass fed beef options for those who remember, and can appreciate grass fed beef steaks. It may be easier to find decent pastured chickens and have that on the menu.

NY Strip and asparagus

As I was dining, Jamie came around to say hello to every table, and chat for a moment. First off, I had a moment of awe because Jamie looked like a healthier and younger version of Mick Jagger from the 1960s, when young women swooned over Mick. Jamie told me about his wood and charcoal burning stove and grill, where he got it, and the story of installing into his restaurant. It is really heavy, so it was installed once, and that is that. He talked about where he sources the bread and vegetables, and they were delicious. He also told me how he became mostly a vegetarian. Jamie has the genetics for clogged arteries, and his doctor told him to lay off the fatty heart clogging foods, including steak, get more exercise and enjoy. Is this irony for a man who cooks steak for a living? Jamie is really a wonderful example of doing what you can with diet, exercise, no smoking, enjoying life, enjoying family as a prescription for a healthier life, rather than relying on pills and surgery. Jamie may have a taste of the steak he cooks from time to time to make sure things taste good for the restaurant, but he has not eaten a steak since his heart attack a few years ago. He also limits certain shell fish which is high in cholesterol. He spends time fishing and enjoying a pretty day with his youngest child who is just learning how to fish. He likes to hug people in joy.

My take away from my evening at Red Gables is that I will enjoy his steaks, in moderation. I will not waste my time, tastebuds, fat and cholesterol content on inferior beef, rather I will enjoy a great steak every once in a while. And, enjoying life, others companies and a hug now and again is a great way to live.

Mick Jagger from the London Evening Standard
Standard.co.UK 16.12.08
Stones' Studio Runs Out of Time
by Louise Jury
Sympathy for the studio: Rolling Stones frontman Mick Jagger
during sessions for Sympathy For The Devil,
recorded at Olympic Studios in June 1968
and filmed by Jean-Luc Godard"

Eat Local Sandusky

Sandusky Bay Farmers Market
Friday 3-6 in the Jackson St Parking Lot
Downtown Sandusky, OH

Erie Fresh CSA
ErieWire.org

local organic peppers

I finally met Joshua and Lauren, the driving force for the 1st Sandusky, OH and Lake Erie Islands CSA, and the 1st Artisan local and local organic farmers market in downtown Sandusky, OH. I talked to them at length asking how this area, a farming area, could have so little local and local organic foods available for years, and I was hoping to get answers. For nearly a decade, Sandusky, Oh was a food desert with big chain and fast food restaurants. The only fresh vegetables I could find for the longest time was an iceberg lettuce salad. I stopped by the Perkins Rd farm stand to find out they were selling the same stuff form the produce warehouse that the chain grocery store was selling. I was desperate for sort of local vegetable and fruit. I saw so many farms around Sandusky, and I was so confused why I could not find a vendor or farm stand selling locally grown foods. On some occasions on my way into Sandusky, I stopped at some farms and bought direct from farmers because I was so desperate for fresh local fruits and vegetables. Then, I discovered Zinc Brasserie and Crush, owned by Cesare and Andrea, and they strive to use local organic, local and organic ingredients in every entree, and the salads and vegetables are mostly locally grown.

local corn

Last year, Andrea told me about Joshua and Lauren (who created Erie Fresh CSA) and the new farmers market and CSA they started. The farmers market is on Friday 3 - 6 pm in the Jackson St parking lot behind the downtown theater and Crush, just south of the Lake (that would Lake Erie). The farmers market is small, but all the vendors are local, they grow their food locally, or they make their products like soap, bread and cookies locally. If I lived there, I would go to this farmers market and buy my food. Joshua is only allowing local artisan cooks and bakers, and locally grown produce to be sold here. There is another Sandusky farmers market on Saturday located down the street, and the vendors there may or may not be selling locally grown or made foods. There are a few local farmers selling food at that market, but I did notice that there were some selling the same stuff the big chain grocery stores sell, and there was a flea market component as well. Flea markets are fun, but it is not what I want when I am looking for local organic food.

Erie Fresh CSA 100 shares, all in individual cloth bags

Joshua noticed the same thing I did about Sandusky. There was a lack of locally grown and made foods to be had in the area. So last year, they started the Erie Fresh CSA, bringing together a 11 different local and local organic farmers to supply food and flowers to 100 households. They have eggs, fruits, vegetables and flowers to offer over 22 weeks of the growing season. Not only do they supply the mainland Sandusky area food, they also offer the CSA to the residents of the islands in Lake Erie. After the mainland farmers market shuts down at 6 pm, they rush over to the last ferry of the evening to deliver the shares to the islands. Wow, that is dedication.

Joshua and Lauren not only started the all local farmers market, and all local CSA, they also have been trying to move forward to reclaim empty urban lots to start growing foods. There are a lot of hoops to jump through, and strange policies that make no sense, but they keep on pressing forward. Local residents seem to like having empty over grown lots transformed to a bounty of food. There is nothing more fun that walking out the door, and cutting food for the evening meal. Another idea they are working on is to open a local and local organic farm-to-store in downtown Sandusky. There is one farm-to-store in Wooster, OH they may model their store after. I look forward to this venture in the future. Another venture Joshua and Lauren are doing are trying matching up local restaurants interested in serving locally grown ingredients with local farm foods. Crush, Zinc Brasserie, Red Gables and Jack's Deli source some of the foods from Joshua and Lauren's local farm sources. They provide locally grown eggs, bread, fruits and vegetables and it is fun to see which one ingredients in a dish are from Joshua and Lauren's farm partners.

the wall at Jackson St Parking Lot

It is definitely getting easier to eat locally where ever I go. It may take time to and a little googling before going to the destination, but it can be done. While in Ohio, I travel with a plate, plastic fork and knife and zip and steam bags to microwave food. I also eat out at delicious restaurants who are sourcing some of their food from local and organic farms. I have another trip coming up to a far off land, I have already researched farmers markets, and a local organic shop and deli. It is possible to locally where ever I go.

Why do I try to eat locally? It isn't for any political reason. Quite frankly it is because locally grown food is usually picked and sold ripe, and farm ripened foods tastes so much better than the veggies and fruit sold in chain grocery stores. The stuff in chain groceries are picked green to ship, and red fruits are gassed (liked tomatoes and strawberries) to turn red, but the fruit still tastes like cardboard because it was never ripe. I also like locally raised free range eggs because there actually are tighter controls over small flocks, so there is less risk of deadly bacteria. Lastly, it is a control issue for me, I just like knowing a lot about where my food come from, and I like knowing the farms and farmers who grow my food.

I have a Crush

Crush Wine Bar
145 Columbus Ave
Sandusky, OH
419-502-9463

Sandusky's First Wine Bar

wine pours come in 3 oz, 6 oz and bottle

Cesare and Andrea, chef and owners of Zinc Brasserie, on May 19th, opened their new restaurant across the street, and that is Crush Wine Bar. For the past year, there were rumors that they were looking at a water front property on Shoreline Dr and possibly opening a noveau Italian restaurant. But, this is a better concept for me, a wine bar with various small (tapas-esque) plates to mix and match with various wine pours. To start I believe the menu was all small plates, but this doesn't seem to work for American traditional diners who want a big meal plate like steak and potatoes, or a big pasta dish. Shortly after the soft opening, they put larger plates on the menu to have something that each volume and taste would want in dinner.

entryway

During my most recent trip to Sandusky, I got a chance to talk to Andrea about the new Crush Wine Bar. It turns out Cesare had decided to hire two chefs, one for Crush and one For Zinc. Both new chefs are from C.I.A. Hyde Park, NY. The new chefs bring a breath of fresh air to north central Ohio, and a real focus on excellent, local and organic ingredients with excellent preparation techniques. Cesare and Andrea also have hired a bunch of other people to work at Crush, which is helping the local economy for sure. I am amazed with the economy that there can be this pocket of growth in Sandusky. Crush and Zinc have really livened up the Sandusky, OH downtown area, and helped make downtown a destination again. Crush and Zinc are real gems for a Sandusky, OH.

grilled pork belly with pineapple

When I went to Crush mid-week for dinner (Crush is only open for dinner Wed - Sun) and the place was packed, and seemingly with mostly locals. There is a bar, and that was packed with people ordering wine by the glass and small plate snacks while chit-chatting with friends. In the back of the restaurant is a window to the open kitchen, and a chef's table dining area that can be reserved for a large dinner party, and also for chef's tasting menu if you call ahead. The wine menu offers 3 oz, 6 oz and bottles of wine, which is great for me. I don't drink a lot, so it is nice to have 3 oz at a time to pair with dish, and then be able to move on with another wine pairing. The menu is also fun and reasonably priced as well. There are small cold plates like salads, olives, bread and olive oil. There are small hot plates that include gastro-pub style foods like duck wings, calamari, pork belly and ribs. For those who are not used to a dim sum, tapas or small plate concept, there are large plates of pasta or meat. There is also a cheese course which is a nice touch because I do enjoy ending a meal with a cheese course as if I were in Burgundy, France.

fried calamari with lemon aioli

For my meal, I got a bunch of small dishes. I got fresh baked French bread with olive oil dip, calamari with jalapeno peppers and lemon aioli, a Thai inspired fresh vegetable salad, and grilled pork belly with pineapple. I really liked pork belly and char grilled food, so this was a dish I really wanted to try. The pork belly is braised for hours, sliced thick and then put on the grill to give it some smoke and char. What is not to love about pig fat? The salad, eh, it was a salad with a lot of carrots, and I just don't love carrots. I am sure it was a good concept, but it was not for me because of the carrots. I love the bread, it is the same bread served at Zinc. It is crispy on the outside, and a little chewy on the inside, and the perfect French Bread if there could be a perfect French Bread. In the past, I have called ahead to Zinc, and ordered a loaf of this Bread to take with me and snack on in the hotel room. Oh, the bread is so good. The calamari was cooked well. For my taste, I am used to really spicy and strong flavored Thai style dipping sauce for fried squid, and I will likely ask if they have any hot peppery sauce next time I get this dish. I enjoy eating a lot of small plates like tapas and dim sum instead of one big monolithic meal, so Crush menu concept fits my favorite style of eating.

The menu both food and wine are completely different in concept and flavors from Zinc. Crush has a much more gast-pub bar feel to it, while Zinc is more of a quieter lunch and dinner concept. If you are in Sandusky, it is worth visiting both restaurants.

Jolly Good Donut

Jolly Donut

2815 Milan Road
Sandusky, OH
(419) 626-6071

(no website)

the donuts went quick

As some may know, Sandusky, OH is my home away from home. I have been lucky enough to get to go to Sandusky multiple times per year for the past decade. So, for the past decade, I have driven by Jolly Donut time and time again, and probably at least 100 times. I have never given Jolly Donut a second thought. It is an old building set back from the road a little bit, and it is attached to a budget motel, and across the side street is another budget motel. The Jolly Donut building is this retro 1970s brick and glass building that has absolutely no charm from the outside. I suspect the way it looks wards off some of the tourists (and me until now) because it looks a little dumpy. But what a surprise walking into Jolly Donut, it is a fantastic diner. Inside there is chrome metal and red leather seats. There is a dinner bar with attached red and chrome bar stools. There are booths with red leather benches and formica table tops. The floor is black and white tile. The walls have accents of shiny chrome tile. The customers are all retired locals meeting up for breakfast and a cup of coffee, and probably talking about the latest local politics.

Now, having visited Jolly Donut, I now know that Jolly Donut is a certifiable DINER with the bonus of excellent house made donuts! I hit the bonanza!

Jolly Donut Front
(photo from Funcoast.com)

So, I get to Jolly Donut after doing a little research from some locals. I was pleasantly surprised at the diner inside. I noticed that there were full breakfast and lunch specials for less than $4. Donuts are only $0.59 and they are all made fresh daily. I think a dozen is about $5. I think there were day old donuts in the case, a dozen for $2. What a deal. I got a bunch of donuts to share with the others because these donuts are outrageously delicious! I ate a ganular sugar covered yeast donut, and it is the best sugar covered donut I have had in my adult life. The donut was the right texture, light, with slight toothiness at the end of the bite. The sugar granuals gave just the right crunchiness to the donut. The donut was just the right sweetness. It was the perfect donut. I am so sorry that I have not gone to Jolly Donut before now because I have been missing out on all this diner and donut goodness.

So the story continues, and it could not have been more cliche. As I got to one of my stops around Sandusky, I ran into a pal of mine, a cop, and he saw me with big boxes of donuts. Well, he look at me and said, "I recognize those boxes, they are Jolly Donut boxes, and what are you going to do with all those donuts?" I said to my pal, well, I just discovered Jolly Donut, and I bought a ton to share!" He said, "Great, give me one of those. Jolly Donut is really good!" So, my pal the cop got the first of many donuts I gave away that day. It is a bit cliche, cops and donuts, but on this day, it was a cliche come true. So, along my path for the day, I offered donuts, and everyone was so happy to see Jolly Donuts, were happy to help themselves to a really great donut.