May 2013 Issue
May 2013 Digest
Dover's Dandelion Festival, Lake Hope Lodge's new look, chic recycled furniture, collectible school memorabilia.
When Caley Coleff was a child, she had no idea that summers spent at her grandparents’ house browsing garage sales and working on craft projects would result in a career. But in mid-November, she parlayed those lifelong pastimes into opening Heck’s Revival, a Cleveland boutique selling vintage furniture that she — along with business partner Jill Krznaric — restores into one-of-a-kind statement pieces.
“Doing all those kids’ crafts somehow over the years turned into this,” explains Coleff, 26. “Those were the basics I learned from — my foundation.”
Housed in a charming vintage storefront with exposed brick, hardwood floors and walls painted turquoise, Heck’s Revival carries items ranging from telephone benches reupholstered in chevron prints to hot pink retro dressers with floral drawers to a generous assortment of period housewares. Coleff also welcomes custom orders: A whimsical bedroom set adorned with polka dots and elephants commissioned by a woman for her daughter is a recent favorite.
Coleff admits she owes her knowledge of repairing, restoring and repainting furniture to her grandpa’s tutorials about pieces picked up at garage sales and off the curb. But it was her own hard-working habit of making items for herself and friends — along with experience gained selling on Craigslist — that spurred her into opening the store.
Despite starting out with a cache of already-finished pieces that filled several garages and a storage space, business has been brisk enough to keep Coleff and Krznaric busy.
“We’ve been selling so much and moving things so quickly that my stockpile is dwindling,” Coleff says. “We don’t really have lives right now, but we like to do this. We’re tired but it’s worth it.” — Ilona Westfall
Heck’s Revival is located at 11102 Detroit Ave., Cleveland 44102. For more information, call 216/221-8221 or visit facebook.com/hecksrevival.
No More Teachers, No More Books
As the school year winds down across Ohio, we are reminded of our agrarian roots that were the basis of summer “vacation.” Certainly, in the 19th century, students were not afforded much free time over the summer, but their teachers often provided a small token of reward to send them off with a feeling of accomplishment that they hoped would attract them back to the classroom in the fall.
Jeff and I began collecting “Rewards of Merit” about a decade ago. These small pen-and-ink (and sometimes watercolor) drawings were gifts from teachers, who often moonlighted as artists. The drawings were usually simple and small (about 4 by 6 inches), but the pride they gave the students was huge. Shown here are three rewards of merit, all by the same Ohio maker and bearing the name of the student for whom they were made and year in which they were given. Two will sell in Garth’s May Ohio Valley Auction, May 17–18, celebrating the arts and history of this region; one is from our personal collection. It is a thrill to bear witness to the simple but significant pleasures enjoyed by those Ohioans who came before us.
For more information about Rewards of Merit or to see more Ohio treasures upcoming at Garth’s, visit garths.com
. — Amelia Jeffers
Here’s a statistic to make homeowners with yards go bonkers: It’s estimated that each dandelion plant produces between 3,000 and 23,000 seeds per year.
So, if you can’t beat them, celebrate them! Clearly, the 20th annual Breitenbach Wine Cellars Dandelion Festival, held May 3–4 in Dover, is the place to do just that.
“You can never have too many dandelions,” says Anita Davis, oldest daughter of winery founders Duke and Cynthia Bixler. And she should know. Her family has made dandelion wine for the past 32 years. The sweet vino, based on her grandmother’s recipe dating back to the early 1900s, is flavored with honey, oranges and lemons. A local Amish family hand-picks the yellow dandelion petals needed to make 2,000 gallons of dandelion wine annually. This year, they’ll get some help: The winery is paying all kids one dollar for each “bucketful of dandelions” they bring to the free festival.
Friday’s activities include a six-course gourmet dinner with dishes made from dandelions, as well as musical entertainment. On Saturday, 15 finalists will compete in a juried Great Dandelion Cookoff. They’ll prepare main courses, desserts, appetizers, salads and soups, using dandelion leaves, petals or roots. (If you can get past the urge to spray them with herbicides and mow off their bright little heads, dandelions are actually quite tasty.)
Davis credits the increasing popularity of eating dandelions to the plant’s abundance of vitamins A, C and K. Kids whose parents are gardening slackers also have an advantage at the festival. Contests include the Longest Stem and Biggest Dandelion. Plants that have been left alone to grow will win. — Jill Sell
For more information, call 800/843-9463 or visit dandelionfestival.com
It’s only seven months old, but the latest incarnation of Lake Hope Lodge in McArthur is well on its way to making a culinary name for itself — especially when it comes to succulent smoked meats. After the original lodge — built in 1950 — was destroyed by fire in 2006, plans to rebuild were formulated. Timber for the new lodge was harvested from southeast Ohio’s Zaleski State Forest. And to enhance the fresh ambiance, Head Chef Matt Rapposelli and Chef Eric Lee imported a 100 percent wood-burning smoker from Texas to prepare tender pulled pork, beef brisket, ribs and strip loin. To complement each cut of meat, the chefs select butternut hickory, oak or cherry to augment taste.
“We wanted a menu to fit the wood-fired theme of southeast Ohio, so visitors get a flavor of the area,” says Rapposelli, a former Ohio University executive chef. “We also wanted a price point and menu that would be interesting to all the folks who live in our back yard. They told us they only came to the old lodge for special occasions. We want them to come much more often.”
Ah, but what about vegetarians?
“They are very tasty and cook up very well,” says Rapposelli, laughing at his own joke. “Actually, we really had more requests from vegetarians and vegans than we anticipated. We have some great selections for them and are testing more.”
The $5 million new Lake Hope Lodge has no overnight lodging, but includes a dining area that seats 120 and a meeting/banquet room for 110. The Old Log Café — a historic log cabin reconstructed inside the 14,645-square-foot lodge — is a popular quick-serve restaurant.
Nearby campers can forget about cold beans, hot dogs and burned marshmallows on a stick: Open seven days a week, Lake Hope Lodge offers Campside Cuisine Packages, featuring signature foods in take-out containers that can be easily re-heated.
Now, that’s roughing it! — Jill Sell
For more information about Lake Hope Lodge, call 740/596-0601 or visit lakehopelodge.com