Scott Schraeger of Toledo has been named Texas Roadhouse Managing Partner of the Year, the restaurant franchise’s highest honor. He was selected over 19 other managers who’d been chosen from an initial pool of more than 400 candidates.
A first-time winner after eight nominations, Mr. Schraeger won a new Corvette, $25,000, a lead crystal replica of a Texas Roadhouse restaurant, a Managing Partner of the Year ring, and a gold belt buckle. He has been with Texas Roadhouse for 12 years as the managing partner of the store at 6137 Trust Dr. in Holland.
Based in Louisville, Texas Roadhouse has more than 420 locations in 49 states.
Chef Jam 2014
Chef Jam 2014 comes to the Rock and Roll Hall of Fame at 7 p.m. June 8. Cleveland’s top chefs will create dishes inspired by their favorite bands and musicians, even dressing like the rock stars they are featuring. For example, Chef John Selick plans to serve “A Little Speck” — Chili Crusted Scallops with Corn and Speck Risotto, a tribute to Erasure’s A Little Respect.
Tickets are $70 and include more than 20 food stations as well as Great Lakes Brewing Co. beer, wine, and tours of the museum’s exhibits. Participating restaurants include: Pier W, Urban Farmer, Barrio, University Hospitals Ahuja Medical Center, B Spot, Moxie & Red, Tremont Tap House, The Black Pig, BAC, Dante, Bon Bon, Driftwood Restaurants, Mahalls, Melt, Bar Cento, Parkview Nite Club, Cork and Cleaver, Beachland Ballroom, AMP 150, ABC/XYZ, Blue Point and Zach Bruell Restaurants. For more information, go to rockhall.com/event/chef-jam-2014.
Every Wednesday, Element 112 is celebrating its newly certified sommelier Mark Maruszak. Every bottle on the restaurant's wine list will be half-price all evening, whether you're a guest on the patio, in the bar, or in the main dining room.
Barbecue America Magazine is a new bi-monthly featuring interviews with pitmasters, restaurant reviews, beverage pairings, product introductions, and more. Readers also will find tips on buying and preparing a grill, equipment reviews, overviews of barbecue competitions, and recipes.
Rick Browne, editor-in-chief of Barbecue America Magazine, is a barbecue chef and certified barbecue judge. He has created, hosted, and produced several TV shows, including American Public Television's Barbecue America, and is the author of 16 cookbooks. For more information, visit bbqam.com.
Science and cooking
“Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” a free online series of sessions from Harvard University, offers presentations on a wide variety of topics, including: “The Science of Sweets,” “Modernist Cuisine at Home,” “The Many Faces of Chocolate,” and “Lip Smackin’ Science.” You can find a link to the lectures at openculture.com/category/food_drink.
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