So you are looking to impress a potential client, perhaps someone not familiar with the MOV?  Let them know there is more to the area than meets the eye.  To help you out, I have compiled my personal picks for the top five places to wine and dine business clients- The Dinner Edition. In my last installment, I introduced The Buckley House. This week, we talk about Mango.

I will go anywhere Chef Tere Clegg is cooking.  Mango’s Latin Bistro makes you think you have escaped the MOV and been transplanted somewhere exotic! The atmosphere is modern and sophisticated. The walls are filled with vibrant pieces from local artists, which are always changing.

Grab a glass of the house sangria, start with the Alitas En Salsa De Mango (Mango Spicy Wings) and get ready for a culinary adventure.  Fried plantains, Cuban sandwiches, stuffed arepa’s, and grilled flank steak are just a few of the choices at Mango’s.  My personal favorite is the Plantain Patacon- a dish made with ripe whole plantains topped with fresh lettuce, white cheese, spicy peppers, avocado, topped with a green cilantro sauce, with your choice of chicken or vegetarian toppings.  DELISH.

So, what’s the catch?  They are only open for dinners on Friday nights…womp, womp.  But, instead of complaining about it, do yourself and your guests a favor and get there!

The post Wine & Dine: Mango’s Latin Bistro appeared first on Clutch MOV.

So you are looking to impress a potential client, perhaps someone not familiar with the MOV?  Let them know there is more to the area than meets the eye.  To help you out, I have compiled my personal picks for places to wine and dine business clients.

We begin with The Buckley House. If you have not heard of The Buckley House Restaurant, you may very well have been living under a rock.  But seriously, in my opinion, The Buckley House is THE best fine dining restaurant in the MOV.  Located across from the picturesque Muskingum Park, right next to downtown Marietta, this restaurant is tucked inside an old 1879 Victorian home.  The black and white décor is classy, the seating is intimate, all making for a truly world-class dining experience.

Their Mediterranean-meets-Lebanese-with-Italian-influences menu is hard to nail down, and that is what makes it so great.  Although their menu is bursting with a set list of wonderful meal choices, the The Buckley House is known for featuring a lengthy list of daily specials, that occasionally includes a roasted lamb shank that will knock your socks off.

Ask your server if they have the stuffed grape leaves as a special that evening, they are the best.  My personal favorite from the set menu has to be the chicken kabobs, which comes with their almost sinful vegetable medley, couscous, all in a light creamy tomato curry sauce.  The meal would not be complete without the rose water rice pudding topped with crunchy pistachios for desert.  Although an acquired taste for some, this desert will be the choice of my final meal.

During the summer they have a quaint outdoor patio to dine on, but the inside is just as nice.  Because of limited seating, reservations are highly recommended.  Enjoy!

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Summer is officially here! Time to break out your shorts, your shades, and grab a nice cool and refreshing drink. After a winter spent dreaming of sunshine and blue skies, I have never been more ready to soak up some Vitamin D. Summer days also have me fantasizing about a nice, cool, refreshing mojito. Slightly sweet, super refreshing, you will be feeling fine and fancy free. It is super light, so it is great for those hot and sticky summer days. So drink up, but don’t forget the sunscreen!

Fresh Blueberry Mint Mojito
Total time: 5 minutes
Serves: 1

 Ingredients

• 6 mint leaves
• Small handful of fresh blueberries (defrosted frozen berries work too)
• 1.5 oz light rum
• 1 oz fresh lime juice
• 1 oz simple syrup
• Top with sparkling water

Directions

Muddle mint leaves and blueberries together in a cocktail shaker.  Add lime juice, rum, and simple syrup. Fill the shaker a little over half way with ice and shake vigorously for about 15-20 seconds.

Pour into a tall glass and top with sparkling water. Garnish with a lemon, extra blueberries, or a mint leaf, and enjoy!

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Over the past year, I have had the personal pleasure of getting to know the fabulous artist, skateboarder, husband, father, and awesome human being that is Joe Ryckebosch. You may have caught a glimpse of him around town skateboarding, walking his adorable dog Scooter down one of our historic brick streets, or playing with his super cute daughter, Frances. He is the epitome of “cool” and I do not use that term lightly. I could not wait to pin him down and pick his brain about his art, family, and life in the MOV.

So, first things first, what brought you to Marietta?

Sara, my wife, grew up out here and her parents still live here. We have a 4 year old daughter, Frances, and she loves living near them. We did not have that type of support network back in Portland, OR. So we packed up shop and headed to the MOV!

Let’s talk about your art. When you find the “found” pieces for your artwork, do you immediately have a plan that pops into your head for the piece? If not, what is the process?

Yeah, many times I will stumble across a good find at thrift store or yard sale and start plotting things right then and there. I actually really enjoy when that happens. It usually indicates that I will take the piece home and begin work on it right away. Sometimes, while working on the piece, the original direction changes a bit, but the basic idea still remains from the moment I saw it. The entire process of seeking out the piece, taking it apart, deconstructing it, and the putting it all back together again in a new light is very appealing to me. I’d say it’s very therapeutic.

What are your favorite activities to do in MOV?

I really enjoy the summer here, albeit that humidity does not bode well with my West coast past. This place is so entirely different than anywhere else I’ve ever lived. I’d say the summers here are almost tropical in a way, though I’ve never been to the tropics before.  Sara and I both really enjoy the Rivers Trails and Ales fest that occurs in mid-August. We love kayaking down Muskingum and then going for a round of tasty ales at the Galley or MBC. I’m also an avid skateboarder, so it is fun to seek out new spots around town, or hit up the skatepark for a quick session. Also, just riding bikes around on the river trail is awesome. We tow Frances in a bike trailer and more than likely end up at Cone and Shake after a long ride for Royal Slushies’ and chocolate dipped cones. Good stuff, and Frances’ favorite place in town!

So, what is your go-to place for a bite and/or pint?

I’d say the Galley and MBC. Sara and I also really love the food out at House of Wines off of Route 60 (is that the correct road?) The House of Wines probably has one of the best burgers I’ve ever had. Seriously, it is delicious, and coming from Portland, OR where the “best burger” competition is tough, I’d say House of Wines’ burger is right up there at the top! I’m hungry now.

Anything coming to mind as  ‘best kept secret’ in Marietta?

The hidden paw paw grove on one of our family walks. I’m not sayin’ where it is!

Ok, from all of your travels, I am dying to know this.  If you could snap your fingers and something– anything– would appear here in the MOV, what would it be and why?

A great, independently owned coffee shop downtown that opens early and stays open late. One that hosts art exhibits and regular music events/shows. Also, maybe a cool little skateboard shop so I can buy gear locally.

Do you have any sage advice for those relocating, or thinking of relocating to the area?

Hmmm…Keep an open mind and always pursue the things you love. Marietta seems like a place with a lot of artistic and talented individuals. I’ve met a lot of great people in a short amount of time. Don’t be afraid to be yourself. Don’t let the small town gossip take over. Make a change and make a difference. A small town like Marietta does so much better when people have open minds and accept others for who they are, not what they think they should be.

So what is next for Joe?

I will also have a booth set up at the Marietta Marketplace on June 21st, so definitely stop by and see me there! My art will also be featured at Thrive Cafe  in downtown Marietta in August, so stop by there too. You know, just keep pushin’ ahead. Keep making art and keep the individualistic dream alive and well in small town USA.

Joe with his amazing wife Sara, daughter Frances, and Scooter-the dog.

Learn more about Joe, and his art, here! 

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This Happy Hour Friday is brought to you by Beer.  No fancy ingredients to track down, no complicated muddling or straining, all you have to do is buy it.

I must admit, beer is not usually my first drink of choice, but every once in a while I crave a nice, cold beer — a craving that will not go away until satisfied.  And when that time comes, you better believe I will not be drinking anything that has “light” in the name.  No, no, no, if I am going to do it it must have a great flavor and decent body to it.  I want to feel bad about the calories consumed, and then not feel bad about it, all at the same time.  I introduce to you my favorite “all-occasion” beer – Two Hearted Ale by Bell’s Brewery.

Bell’s describes Two Hearted Ale, with an alcohol-by-volume of 7 percent, as having an “intense hop aroma and malt balance. Hopped exclusively with the Centennial hop varietal from the Pacific Northwest, massive additions in the kettle and again in the fermenter lend their characteristic grapefruit and pine resin aromas. A significant malt body balances this hop presence; together with the signature fruity aromas of Bell’s house yeast, this leads to a remarkably drinkable American-style India Pale Ale.”

It is one of the best IPA’s I have ever had.  But, you do not have to take my word for it, Bell’s Two Hearted Ale topped ratebeer.com’s list of 15 best India Pale Ales and Black IPAs.  As in, it was #1.

You will definitely pick up on the citrus notes, and the floral aroma.  It has a light carbonation, and pours a nice golden color.  A pint glass works, you can use a snifter too, if you want to pretend you are really cool.  The thing I like the most about Two Hearted Ale is that it doesn’t have the bitter bite like other IPA’s, it is really smooth.  I have introduced many friends to this beer, those who claim that they cannot handle IPA’s, and they end up liking it.  So when heading out to a BYOB backyard BBQ, this is what I bring.

I have to mention, it pairs amazingly well the House of Wine burger.  You know, the one topped with red wine braised onions, melty swiss cheese, and roasted garlic aioli.  It’s delicious, which is great, because while you are there you can pick up a cold six pack of Bell’s Two Hearted Ale from their craft beer coolers!  Enjoy!

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I am a die-hard Oprah fan. Her show was my after school babysitter, and she was a good friend and ally while growing up. She was, and still very much is, a great sense of comfort to me in my life. Daily I find myself thinking, what would Oprah do? Would she eat this cookie? Yep! Ah man, I feel bad about eating that cookie, what would Oprah do? Meditate about it! We seem to speak the same language, she just gets me. I have discovered along the road of life that people can be classified into one of two categories, an Oprah die hard or a Martha lover. Martha fanatics …gimme a break. She ain’t got nuthin’ on Oprah, and no, I do not care that she went to prison. O will win in a scrap any day of the week.

So imagine my horror when one bright and sunny August afternoon, a week or so after my birthday, I pulled a crisp copy of Martha Stewart Living out of my own mailbox. NO, no, no, no, no. I thought it had to be a mistake, perhaps it’s my neighbors? But low and behold, it had MY name on it. I later find out this was a generous birthday gift from a friend, a Martha loving foe.

All of my friends and family got a good laugh out of that, and two years later (yes, my friend renewed the subscription) the magazine which we will no longer call by name arrives each month, right on schedule-just like she would. I mean, she does put her monthly calendar on page 2 of the magazine. Like we really care when you went horseback riding, or that you were working on core strength on Thursday, “Sightseeing in Miami on the 21^st.” Yeah, I bet you mended that sweater to donate it to charity. Liar. Note: All of these were ACTUALLY on her calendar for February 2014.  I know, ridiculous.

So why are we here? Because after two years of cutting and enthusiastically ripping pictures out of the glossy magazine for random craft projects, I do have to give her credit where credit is due. What the MSL magazine lacks in inspirational and thought provoking stories, it makes up for in pretty decent recipes. So here I am world, admitting that I prepared a recipe from an enemy’s publication. And that I took said recipe to a dinner party, and everyone agreed that it was good.

Martha’s Roasted Cherry Tomato Sauce
aka Diablo’s Ketchup

Ingredients

Martha: 1 Pound, 6 ounces cherry tomatoes
Me: One giant container of little red tomatoes from Sam’s Club

Martha: 3 cloves of garlic, smashed
Me: 3 cloves of garlic it is.  Do not use tiny pieces, they burn to ash in Diablos sauce

Martha: ½ cup extra-virgin olive oil
Me: sometimes ½ cup is too much, you just want to barely cover the tomatoes, so eyeball it

Martha: 2 tablespoons of balsamic vinegar
Me: I found two tablespoons to not be enough but I like balsamic, so add more if you feel like it needs it

Martha: 1 tablespoon fresh thyme
Me: Add 2 tablespoons dried thyme.  Or, buy fresh and try to find a use for the other 525 tablespoons

Martha: 2 teaspoons packed light-brown sugar
Me: I actually used a tablespoon of honey once, and really liked the flavor, but both ways are good

Martha: 1 teaspoon salt
Me: Salt to taste, and then throw some over your shoulder for protection

Instructions: Preheat oven to 325 degrees.  Mix together tomatoes and garlic in a glass, or nonreactive, 9-by-13 inch baking dish.  Whisk together oil, vinegar, thyme, brown sugar, and salt in bowl.  Pour over tomato mixture.  Bake approximately one hour, until tomatoes have softened and caramelized.  Serve warm or at room temperature.  Sauce can be stored in refrigerator for up to five days.

Serving options:  Serve with warm crusty bread as an appetizer.  Or, toss with your favorite pasta for a flavorful entrée.

Make sure to wrap up all leftovers in tinfoil shaped to look like a swan and donate to local charity of your choice, just like Martha would.  Don’t worry, there are usually no leftovers.

The post Oprah vs Martha and the Tale of Diablo’s Ketchup appeared first on Clutch MOV.

Who can resist a freshly made guacamole dip? I know I certainly can’t. Which is why this quick and easy guac recipes is one of my go-to dishes to bring to pot-lucks and dinner parties. I have gotten numerous requests for this recipe, but I have kept it under lock and key. Until now, that is.

My hope is that after trying this recipe that you will vow to never buy that slimy, store bought guacamole again. I realize it is a little pretentious to claim that my guacamole dip is “The Best Ever” but I think the freshness and combination of the ingredients will speak for themselves. Here is what you will need to get started:

Ingredients:

4 Ripe avocados, pitted, peeled and chopped
½ cup chopped red onion
1 jalapeno, chopped
2 cloves of garlic, chopped
1 large handful of freshly chopped cilantro
½ cup freshly chopped tomatoes
2 Fresh Limes, juiced
2-3 tablespoons of prepared salsa
Dash of Chili Powder
Fresh cracked pepper
Salt to taste

Note: I am usually prepping for a party, so feel free to half the recipe if you are making guac for two.

There is really no set order for assembling the ingredients, but I seem to always start with the small stuff. I will dice the tomatoes, onions, jalapeno, garlic, and cilantro and put into the bowl. If you are unsure if your crowd can handle a super spicy guacamole, I recommend removing the seeds from the jalapeno.

Then I start pitting and peeling my avocados. One trick I like to use is to take a knife and cut the avocados while they are still I their skin. I slice a few times long ways, and then criss-cross from side to side until I have a bunch of ½ inch chunks. Then, I squeeze the pre-chopped avocado into the bowl. This saves on mixing time later, and reduces the mess.

I then juice the limes directly onto the mixture. I like a lot of lime in my guac, and I feel it helps cuts down on the amount of salt needed to pull the big flavors out of the dip. Feel free to use less lime if it is not your favorite thing.

Then, my super-secret final ingredient that always surprises everyone – I add a few tablespoons of prepared salsa and a dash of Chili Powder. I would say add about 2-3 tablespoons of salsa, just use your best judgement. If your limes had a lot of juice don’t add too much salsa, you don’t want your dip to be watery. Add some fresh cracked pepper and salt to taste.

I like to use a potato masher to mix my quac to get rid of the big chunks, but a fork works just as well.

Put it in a pretty serving dish, top with a few leaves of cilantro and a lime wheel, and you are finished!

I like to serve Xochitl unsalted tortilla chips with my guacamole, but any chip or cut-up veggies will work. I also pull out the leftover salsa as a pairing dip to the guacamole. Eat up and enjoy!

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I lived in Warsaw, Poland for one amazing summer with seven other students while doing some research with our Sociology professor. In case you are unfamiliar, Warsaw is the capital and largest city in Poland. It is a bustling cosmopolitan town full of rich history, and may just be one of the world’s best kept travel secrets. Vice magazine has a seven-part series about Poland that gives you the flavor of the country better than I can, check it out here if you have the time and are interested. Often, telling people you studied abroad in Poland gets a few ridiculous questions like “do they have running water?”  Or, “was the chicken weird.” Yes, of course; and no, it was not.  Not only did the water flow freely, so did the vodka.

One thing Poles know best is good vodka. I tried a few (many) drinks while I was there, but my favorite cocktail hands-down was something called the Polish Kiss. No fancy ingredients needed for this Happy Hour Friday, because this drink is all about the liquor. It is made with Zubrowka vodka,also known as Bison Grass Vodka, mixed with apple juice. Zubrowka is considered a “flavored” vodka, but in my opinion it is so drastically different from the sugary sweet flavored vodkas we are used to here in the states that it is almost embarrassing that it has been forced into that category. Zubrowka is truly one of a kind, and you are either going to love it or hate it – but I hope you will love it as much as I do! It is slightly fruity, but also a bit woodsy with deeper notes of almonds and vanilla. Each bottle comes with a blade of buffalo grass inside, mostly for decoration, I think it’s a nice touch.

The Polish Kiss is super refreshing and really light. It is a perfect sipper cocktail and is best enjoyed hanging out on a front porch with a few pals during these first warmer days of spring. Here is what you need:

Ingredients:

3oz Zubrowka or Bison Grass Vodka
Apple Juice-depends on how strong you like yours
Ice cubes
Garnish with your choice of bison grass, apple slices, lemon, or even fresh mint.

I have not been able to find Zubrowka here in the MOV, which is a bummer. But never fear my friends, I would not leave you hanging like that. There is a version by Bak’s simply titled “Bison Grass Vodka” which can be purchased at the Kroger in Athens, Ohio. I know, it is a bit of a haul, but it will be worth it.

And if you ever get a chance to travel to Poland, I hope you take it. Right now Poland is still using the złoty, not the Euro, so your $1 equals $3 złoty! Lodging, food, and drink are super affordable, so you can see and do a lot on the cheap. Happy sipping, do widzenia!

The post A Polish Kiss appeared first on Clutch MOV.

What’s in a name? Well, to us, everything! At our very first Clutch MOV event, we were asked “Why Clutch?” by a very wise soul. Why we had not thought to post about, or even discuss how our name came to fruition is beyond us. Our only explanation is that sometimes the most obvious topics are the ones right in front of our face. So, here is the story.

One of our early Clutch MOV meetings consisted of four women getting together at Chams Lebanese Café in downtown Parkersburg to discuss possible names for our publication, which we initially referred to as “Project.” Everyone had been asked to brainstorm ideas to present to the group. We were looking for a name that could appeal to everyone without limiting us in any way in regards to content or the demographic we were trying to reach.

Confluence was of course mentioned, as a fun word that is often used to describe our geographic location on a map, meaning “the junction of two rivers”. In no relation whatsoever to Gwen Stefani, Holler was another candidate, meaning “a small rising valley region between two hills or mountains”, or to give a shout-out to someone. Then Sierra pulled out a piece of paper with the word Clutch arranged in various forms, and it just clicked.

Thus, Clutch was born. She reasoned: To a woman, a Clutch is a purse that is meant to carry only your most meaningful items. Small, slim, efficient — if it is in a woman’s clutch, you know it’s essential or dear to her heart. To a man, however, the Clutch is that ethereal connection between driver and engine that links heart and soul in the most sacred bond between man and machine. A bond that is matched by few other companions in this life and that in the simplest of gestures, a “shift” if you will, conveys the emotion of “let’s move forward.”

Finally, the most widely used definition of Clutch means “to hold tightly or eagerly onto something.”  Whether native to the area or newly arrived, we are all looking or have found something to grasp onto here in the Mid-Ohio Valley.  We want, above all else, for you to find something new, old, or re-discovered to hold onto that makes this region meaningful to you.

That day, over some baklava and amazing hummus, Clutch came to mean something special to us.  It is our hope that you continue to hold our region, our stories, and our people close to your hearts.

* Men’s perspective on Clutch kindly provided by Nick Arnold

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This time last year I was soaking up some sunshine at the French Quarter Festival in New Orleans – the largest free music event in the United States.  New Orleans is by far one of my favorite places to vacation in the U.S.  I just love walking the narrow streets at dusk with the flickering gas lights and live music pouring out of every door and window.  It feels as if I have time traveled back to the mid-1800’s, minus the plastic beads.  In celebration of days and good times gone by, the drink I bring to you this week is sometimes referred to as the oldest American cocktail and a New Orleans legend – the Sazerac.

The Sazerac is said to be invented by an apothecary named Antoine Amedee Peychaud in New Orleans in the 1830s as a remedy for a variety of his customers’ ailments. There are about as many stories about who invented the Sazerac as there are ways to make one.   There has also been plenty of debate about whether or not the Sazerac was America’s first ever cocktail.  I say, who cares, drink up.

INGREDIENTS
1 cube sugar
1½ oz rye whiskey
¼ oz absinthe (or anise liqueur)
3 dashes Peychaud’s Bitters (or Angostura bitters)
Lemon peel

1. Pour absinthe into an Old-Fashioned glass or rocks glass, and swirl it around until the bottom and the sides of the glass are coated.  Pour out absinthe (preferably into your mouth.)

2. Muddle a sugar cube with just a few drops of water

2. Add ice, then rye whiskey* and the bitters. Stir** until the outside of the glass is cold.  Garnish with a lemon peel and enjoy.

*Try to get the good stuff, if you can find it.

**Do not shake this drink, unless you always wanted to know what a toxic cloud of alcoholic foam to the face feels and tastes like.

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