The News Herald (Willoughby, OH)
Something different among Father’s Day options to consider
Father’s Day on the near horizon, and maybe it’s time to consider a different style of celebration and a gift more creative than a necktie or T-shirt.
If Dad is a polka aficionado, celebrate June 17 with a Slovenian-style meal and a polka Mass at SNPJ Farm, 10946 Heath Road, Kirtland.
Presiding will be the Rev. Frank Perkovich, Minnesota’s “Polka Priest,” and Polka Hall of Famers Jeff Pecon, John Pecon, Ralph Delligatti and Fred Kuhar. Father Perk’s polka Mass recording, “Songs and Hymns From The Original Polka Mass,” is one of the topselling polka albums of the past 50 years.
The polka Mass is at 1 p.m., followed by Cleveland-style polkas and waltzes for dancing from 3 to 7 p.m. Smoked Slovenian sausage and roast beef dinners will be sold after the Mass and fried bologna sandwiches are the special of the day.
Admission is $8 with children and teens admitted free. Reservations: 216-481-1379.
Grilling guru classes
Perhaps for Father’s Day you’ll all want to chip in for a gift certificate for Dad to the three-session Curing and Smoking Academy set for next month at the Loretta Paganini School of Cooking, 8613 Mayfield Road, Chester Township.
Taught at 6 p.m. July 17, 24 and 31 by chef Tim McCoy, each four-hour intensive outdoor cooking class will expand on the finer points of live-fire cooking with an exploration of smoking and barbeque equipment, fuels for heat and smoke, choosing ingredients and preparation and cooking techniques that enhance flavor and preserve moisture.
Menus on each of the evenings will give tastes Dad will want to prepare at home, such as the July 17 menu of Alder-Smoked Shrimp and Mussel Seafood Salad; HickorySmoked Chicken Legs with Kentucky Bourbon Black Sauce and Matchstick Fries; CherrySmoked Garlic and Rosemary Pork Chops with Sweet Mustard Vinaigrette and Grill-Top Cornbread; Mesquite-Smoked Skirt Steak with Tortillas & Cowboy Beans; and Grilled Pineapple with Rum-Raisin Ice Cream.
The hands-on Curing and Smoking Academy includes 12 hours of instruction and costs $295.
Or, if the budget won’t allow that, send Dad to attend a oneday grilling class -- A Day in the Kitchen: Grilling University — at 10 a.m. June 23, when McCoy’s four-hour session will cover techniques for cures, rubs and marinades, understanding charcoal versus wood versus gas, methods for direct and indirect cooking, sauce-making and salad dressings and a grilltop baking method.
The menu includes QuickCured Salmon Fillet with Dill Tartar Sauce and Summer Cucumber Salad; Caribbean Chicken Kabobs with Mango Barbecue Sauce and Tropical Fruit Salsa; Double-Stuffed Fresh-Ground Burger with Bacon, Sharp Cheddar, and Homemade Sriracha Ketchup; Marinated Pork Tenderloin Sandwich with Grilled Onions and Mustard Rub; and Grill-Top Pineapple Upside-Down Cake.
It’s $95. Reserve for either option at 440-729-1110 or lpscinc.com.
Steak dinner
If a great steak is Dad’s thing, consider for Father’s Day a visit to Fleming’s Steakhouse at Eton Chagrin Boulevard, 28869 Chagrin Blvd., Woodmere.
It’s offering a three-course menu for the weekend of June 15 through 17 framed around a 35-ounce prime Tomahawk steak and a premium bourbontasting experience.
If Dad is an early riser, Fleming’s has him covered with a 10 a.m. opening on June 17 and a three-course brunch menu featuring its steak and egg scramble of sliced filet mignon, blistered tomatoes, and caramelized onion served with a scramble of eggs and vegetables.
Get details and reservations at 216-896-9000.
Father’s Day on the near horizon, and maybe it’s time to consider a different style of celebration and a gift more creative than a necktie or T-shirt.