Dining » Dining Lead

The Beachland Ballroom, Kim Homan team to bring gourmet grub to rockers and fans alike

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After eight years of on-again, off-again food service, stability may soon arrive at the Beachland Ballroom's kitchen, thanks to chef Kim Homan.

The 20-year industry vet brings a global pantry, a contemporary-American palate, and a résumé that includes stints at Sushi Rock, the former Velocity American Bistro, and the former Snickers Tavern. Working with Beachland co-owner Cindy Barber, she's been designing Sunday brunch, which will debut March 9 and, from 11 a.m. to 3 p.m., will feature à la carte options like egg 'n' cheese strata, oatmeal pancakes, and fruit cobbler.

From there, Homan will upgrade the tavern menu, adding more signature sandwiches and vegan-friendly options. (Feeding the musicians, many of whom are of the meat-free variety, is part of the Beachland's mission.)

The Beachland (15711 Waterloo Road, 216-383-1124) also has launched a gourmet take-away biz, The Supper Club, featuring a Monday-through-Thursday menu of $10 carryout dinners. This week's lineup, for instance, features South African chicken wings with cumin-scented rice, pork chops with mushroom confit and blue-cheese polenta, and vegetarian summer rolls with fried rice and hot 'n' sour soup. For info or orders, call 216-338-2711 or visit web.mac.com/supperclub.

Behind the Cellar Door: One part classroom, one part hangout, the Cellar Door is the newest offshoot of the Cleveland Wine School, certified wine wonk Marianne Frantz's five-year-old attempt to make the rest of us as smart about wines as she is.

Located at 3355 Richmond Road, next to Beachwood's Moxie, the warm space serves mainly as the wine school's classroom. But on Friday and Saturday evenings from 5 to 9 p.m., it transforms into an open-to-the-public wine room, featuring a pair of structured eight-pour tastings priced at $15 and $20, along with plenty of insightful wine chat from Frantz and her staff.

Wine-friendly snacks are in the plans too. Meanwhile, feel free to BYOB — Bring Your Own Brie — and hang out with other like-minded grapeheads.

Reservations are appreciated for parties of six or more; call 216-831-9919 for info.

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