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Owner John Barber moves from Merriman to old Bumpas Drug
By Lisa Abraham
Beacon Journal food writer
Published on Wednesday, Nov 26, 2008
Nearly five years after he purchased it, John Barber has finally opened the Grotto on Tallmadge Circle, his restaurant in the old Bumpas Drug & Emporium in Tallmadge.
Barber is planning a grand opening within the next few weeks.
Barber said he has invested $4 million in the project, renovating the old drugstore into a restaurant with a lounge and banquet room. He closed his Grotto on Merriman Road several months ago in anticipation of the Tallmadge Grotto opening.
The menu is nearly identical to the former Grotto, with a menu heavy on steaks and seafood. There also are pasta dishes and vegetarian offerings.
Head chef is Marc Cross, who was head chef at the Merriman Grotto. In addition, Barber said he has hired 70 full- and part-time workers.
The dining room seats 175, the lounge, 150, and the banquet room can accommodate groups up to 325.
The Grotto on Tallmadge Circle is open 11 a.m. to 10 p.m. Monday through Thursday, 11 a.m. to 11 p.m. Friday and Saturday and 11 a.m. to 9 p.m. Sunday. In a few weeks, Barber hopes to begin serving Sunday brunch.
For reservations, call 330-633-5656.
Gift cards for sale
The Tri-County Restaurant Association will be open extra hours for purchases of its gift certificates, which can be redeemed at more than 180 restaurants in Stark, Carroll and Tuscarawas counties.
The extended hours are 9 a.m. to 5 p.m. Monday through Friday from Dec. 15 to 23. The office also will be open from 10 a.m. to 2 p.m. on the following Saturdays: Dec. 6, 13 and 20.
The association's office is at 100 30th St. NW, Canton. For information, call 330-499-7007.
Ye Olde Dinner
St. Paul's Episcopal Church is hosting its annual madrigal dinners on Dec. 5, 6 and 7.
The five-course meal includes a selection of pates, meat, vegetable dishes, pastries and ale, all served in a traditionally decorated Tudor hall.
Volunteer cooks at the church prepare the dinners with 16th-century recipes.
Church choir members perform and provide entertainment during the dinner.
The dinners on Friday and Saturday are at 7 p.m., and Sunday is at 5 p.m. St. Paul's is at 1361 W. Market St., Akron.
Tickets are $40 and can be ordered by calling 330-836-9327, Ext. 36. Checks and credit cards are accepted. Profits from the dinners support the St. Paul's Choir Travel Fund.
Soup's on
Tired of turkey leftovers? Then head to St. Matthew's Church in Ellet on Saturday for a Soup's On! fundraiser for the Leukemia & Lymphoma Society.
The event will feature soups made by local restaurants, including Italian wedding soup from Dontino's, Whitey's chili from Benjamin's Grille, lobster bisque from Legends Pub & Grill, plus a whole lot more.
For $7, you can sample five soups, plus enjoy all the salad, rolls, dessert, coffee and punch you can eat.
The event is from 5 to 7:30 p.m. Saturday at the Father Silva Center, 2508 Berne St., Akron.
For more information, call 330-618-0859.
Note this correction
In last week's food section, a recipe for West Point Market's Ten Grain Stufffing with Sausage and Chestnuts, incorrectly stated the amount of chestnuts to use.
The recipe calls for 3/4 cup Roland brand chestnuts, chopped.
Galaxy wine event
The Galaxy restaurant in Wadsworth is holding its annual Holiday Wine Tasting at 7 p.m. Friday.
There are more than 60 wines for tasting, as well as hot and cold appetizers by executive chef John Schulze.
The event, which features wines from all over the world, is $59. Bottles of wine can be purchased at state minimum prices.
The Holiday Inn Express next door to the Galaxy will offer its special $69 wine-tasting rate.
For reservations, call 330-334-3663. The Galaxy is at 201 Park Centre Drive.
This recipe's a winner
Congratulations to Ann Griffith of Cuyahoga Falls, who walked away with the top prize in the Acme Fresh Markets Family Meals and Memories cooking contest adult category.
Griffith's recipe for Salmon Chowder, which her mother found in a magazine years ago, wowed the entire panel of judges.
Other winners include Erik Bigelow of Clinton, first place in the teen category for his Navy Bean Soup; Eric Vestfals of North Canton, second place in the teen category for his Potato and Dill Pickle Soup; and Tammy DiGregorio of Akron, second place in the adult category for her Autumn Sausage Corn Chowder.
Here is Griffith's winning entry:
SALMON CHOWDER
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
3 tbsp. butter
1 (14.5-oz) can chicken or vegetable broth
1 cup uncooked potatoes, diced and peeled
1 cup shredded carrots
11/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried dill or 1 tsp. fresh dill
1 (14.75-oz) can cream-style corn
2 cups half-and-half
2 cups fully cooked salmon chunks or 1 (14.75-oz) can salmon, flaked, with bones and skins removed
In a large saucepan, melt butter over medium heat. Saute celery, onion and green pepper until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill. Bring to a boil.
Reduce heat, cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, half-and-half and salmon. Simmer for 15 minutes or until heated through. Garnish with fresh dill.
Makes 8 servings.
— Ann Griffith, Cuyahoga Falls
Lisa A. Abraham can be reached at 330-996-3737 or labraham@thebeaconjournal.com.
Nearly five years after he purchased it, John Barber has finally opened the Grotto on Tallmadge Circle, his restaurant in the old Bumpas Drug & Emporium in Tallmadge.
Get the full article here.
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