Flying Star 2.4
Landmark restaurant approaches a quarter-century milestone with new dishes
By Ari LeVaux
Flying Star Café has become an old friend to many. It’s the kind of friend you hang out with all the time, even though you sometimes complain about him. The red stuff is too expensive, but you drink it anyway because it’s that good. The watery beans in the breakfast burrito may not be what gets you up in the morning. But just thinking about a tofu scramble with brown rice feels like a warm hug.
Going back to basics with Michael Ruhlman
By Mina Yamashita
Cleveland journalist Michael Ruhlman has made a career of being a fly on the wall. His nonfiction books have covered subjects from pediatric surgeons to craftsmen boat-builders. But it was his research into the Culinary Institute of America in Hyde Park, N.Y., that launched him headlong into the seductive world of food.
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Spanish Olive Oil Tasting at National Hispanic Cultural Center
Alfonso J. Fernández López and Alberto Moya Carraffa teach how to appreciate the different flavors and textures of olive oil. Reservation recommended.
Bread and Song at q-Staff Theatre
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