Journal
Keep up with all things BurkleHagen with behind the scenes footage, recipes, news, and all the newest culinary centerfolds that we do best.
in the kitchen with matt mytro
"I love this sugo recipe because neck meat if often underused. It has so much flavor, and it works because lamb neck isn't very gamey. This is a slow recipe that you can make with...
in the kitchen with bridget thibeault
"This is one of the first recipes I developed when I started my pastry business—everyone needs a rich and delicious chocolate brownie recipe! I like to use dark chocolate and mix in some good quality...
in the kitchen with karen small
Karen Small, founder and chef at The Flying Fig, welcomed the fall season by sharing with us one of her go-to dishes—ratatouille. Sautéed autumn veggies and cheesy polenta served hot for a cozy night in.
To...
in the kitchen with saucisson
Penny Barend and Melissa Khoury, lady butchers of Saucisson, share with us their three-part carne asada recipe. This Cali-style taco includes the step-by-step for grilled marinated beef, fresh guacamole and Mexican hot sauce.
To thank Penny...
in the kitchen with doug trattner
Inspired by chef Michael Symon's tried and true dry brine technique, Doug Trattner shares with us a lamb chop recipe created throughout his process of co-writing the cookbook “Carnivore.”
To thank Doug for his time, BurkleHagen...
in the kitchen with claire vredevoogd
“Summer is wonderful for many reasons—cooking outdoors being one of them. The grill makes everything taste better, and these ribs are no exception. I let them sit a bit longer for an extra crispy exterior,...
in the kitchen with douglas katz
There’s nothing more spectacular than a rainbow of vegetables and a whole roasted fish on the table. Douglas Katz, chef/owner of Fire Food and Drink, recently shared this simple yet colorful whole fish preparation he’s...
in the kitchen with heidi robb
"A refreshing, chilled summer soup/salad from my family’s Bessarabian roots. There are many versions of Okroshka: some made with a base of kvass, others garnished with chopped hardboiled egg, and sliced or diced boiled potato....
in the kitchen with jill vedaa
We sat down with Jill Vedaa of Salt to talk favorite dishes and first dinners. The recently nominated James Beard chef talked about savoring memorable moments around the table and a whole roasted chicken with...
in the kitchen with will hollingsworth
"I’m perennially dyspeptic, both in my disposition and physiologically. So, what I drink at home tends to be for the purpose of settling my stomach and cooling my blood. As such, I drink a lot...
#PerfectSlice Contest
Once the fluffy dough has been kneaded and laid out, you’re left with a blank canvas begging for creativity. Some may opt for the classic cured meats and white cheeses. Others may go buck-wild and...
Harvest Lobster Boil
Late autumn usually brings loved ones together for a least one famous feast. But, what is stopping us from throwing a few logs on the firepit and lighting up the grill for one last hurrah...
Pumpkin Cheesecake with Date and Orange Zest Crust
Just like a Cinderella story, there’s an inevitably magical moment when you face the first pumpkin of the season on your kitchen counter. Pumpkins are one of the most anticipated delights of autumn simply because...
Late Summer Saudade
August is like the Sunday of summer, they say. And what better way to end this “week” than to sip on the sweetest cocktail and a taste of the freshest cod salad. We could just...
Modern Bahn Mi
The Vietnamese-French classic takes some new influences from a few more spots on the map. Combining brining and slow cook methods reminiscent of American BBQ, a spicy Korean BBQ sauce, the classic cilantro slaw with...
Tailgate Hero
Tailgate season is upon us and that means a renewed reason to fire up tasty meats for outdoor shenanigans. Except this year, let's up our game. Our food stylist, Ana Kelly, has a recipe that...
PDN Studio Tour: BurkleHagen Studio
BurkleHagen Studio was featured in the March, 2016 Issue of PDN Magazine. "The Studio Issue" features a select group of studios from across the United States and details what amenities and features set them apart...
A Thankful Feast
It is in this spirit that we are so pleased to sponsor the March of Dimes Cleveland Signature Chefs Auction on Monday November 10th. We hope to see you there. And speaking of giving thanks,...
Cleveland is Delicious
We are proud of our city. The renaissance of the civic center in Cleveland has been driven largely by the city's eclectic and evolving food scene. A few times a year we get to partner...
Be Ours
The anticipation and agony experienced while waiting for your beloved to put a Valentine on your desk? This month, you are that kid, and Heidi Robb 's Kicked-Up Open-Faced Croque Madame is your Valentine. It's...
BurkleHagen Crew Holiday Card 2015
We may not have been together long, but we have nailed down at least one yearly tradition so far. The crew holiday card is less about the photo and more about the party. This is...
The Dark Burger
Well, look no further, backyard grills of America! Ana Kelly has whipped up an Asian inspired take on an American classic, the almighty Dark Burger. Featuring Balsamic Sweet Soy Seduction and an Asian Inspired Mustard...
We're In Good Company
Given that it’s the heart of the Rust Belt, Northeast Ohio might still be viewed by many as a region entrenched in traditional values and dominated by a blue-collar workforce. However, Greater Cleveland has a...
Welcome to fall
The final days of summer found David breaking out the sweaters and hitting the cider hard while Andrew was busy sprucing up the website with several fresh fall dishes. The soufflé was by far the...
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