Tag: Shore Cultural Center

Euclid Chamber of Commerce’s Coffee Connections held at HGR Industrial Surplus

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Euclid Chamber of Commerce Coffee Connections HGR Industrial Surplus

Euclid Chamber of Commerce Coffee Connection HGR Industrial Surplus coffee and pastryOn Oct. 3, approximately 25 members of The Euclid Chamber of Commerce and the business community visited HGR Industrial Surplus for an hour to mingle, network, take a tour of the facility and learn more about HGR while enjoying coffee and pastry catered by Manhattan Deli. Attendees included the City of Euclid police chief, City of Euclid Mayor Kirsten Holzheimer-Gail, radio celebrity Mark “Munch” Bishop, the executive director of Shore Cultural Center, and many others.

On their tour, they learned of HGR’s auction of one-of-a-kind handcrafted furniture by 44 Steel and Rust, Dust & Other 4 Letter Words to benefit hurricane relief.

 

hurrican relief auction furniture HGR Industrial Surplus 44 Steel Rust, Dust & Other 4 Letter Words

Euclid City Schools’ culinary arts program offers low-cost lunch to the community

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culinary art studentsEuclid City Schools, in partnership with Lakeshore Compact, offers a two-year culinary arts program to Euclid High School juniors and seniors that teaches them nutrition, safety, sanitation, equipment use, food preparation, baking fundamentals, customer service and other skills toward certification. The students run a full-service restaurant, Euclid Culinary Bistro, that is open to the public three days per week for lunch.

Colleague Susan Porter of LEAP and I decided to support our community by visiting the bistro, located in Shore Cultural Center at 291 E. 222nd Street, Euclid, Ohio. It is open Wednesday, Thursday and Friday from 11 a.m. to 12:30 p.m. during the school year, but call to check the hours since they close for school breaks and holidays when class is not in session. The bistro also offers a buffet three times per year (opening day in October, before winter break, and closing day in May).

If you want to help students with their serving skills and culinary skills and are interested in an affordable, no-frills, hot meal, you might try stopping by just to do a good deed by supporting the program.

We had fried pickles, a thin strip steak with steamed yellow squash, and a club sandwich with house-made potato chips. Some of the food was cold; some of the order was wrong; some of the food needed to be sent back and re-cooked, but we looked at it as an opportunity to help students learn real-world restaurant skills. Chef Dan Esquivel, their teacher, stopped by our table and invited us to return, which was a nice, personal touch.

It is kind of like going to a dental, massotherapy or cosmetology school; you go to let the students “practice” on you since practice makes perfect. And, it’s pretty cool to be part of their learning experience.