The Delicacy in the Garden
Published in Northern Ohio Live, August, 2006
By Elaine T. Cicora

Ben Bebenroth has worked in some of the region's most prestigious kitchens, including Sans Souci and the Baricelli Inn. While he strove to satiate diners, the executive chef would often go home hungry, finding himself increasingly distanced from the locally farmed produce he wished to support. After leaving Parker's New American Bistro in March, his hunger led him to create Spice of Life Catering to highlight regional foods, using his culinary talent.

"The inspiration for the company came from being raised in a health-orientated household and having a great respect for the Amish and farming community growing up," says Bebenroth. "Even though we lived in Strongsville, my mother drove down to Amish country at least twice
a month to source fresh foods for our family."

From 2000 to 2001, Bebenroth worked with Steve Parris at the Fulton Bar and Grill as a sous-chef. During that time, he became active in the local food scene, frequenting the North Union Farmers Market at Shaker Square. "Once I started doing cooking demos there, with Steve, and shopping there on a regular basis, I was hooked," says Bebenroth. "I started to develop great relationships with the farmers and found additional satisfaction in supporting our community."

Bebenroth regularly partners with Heritage Lane Bison Farms, Oasis Acres, Wolf Run Orchards, Killbuck Valley Mushrooms, Deer Run Farms, Muddy Fork Farms, Tea Hill Poultry, Rootstown Organics, Veggie Valley and Rainbow Farms. "Supporting local agriculture is so important, because there is nothing better for you and your community than local fresh foods. Why buy lettuce from California, when it's grown 30 minutes away?" says Bebenroth. "Grocerystore produce is not only chemically grown and preserved, it's trucked across the country - and sometimes the world - wasting fossil fuels and destroying the land with unsustainable monoculture styles of farming, thus furthering the need for more chemical fertilizers and pesticides. It's a vicious cycle."

For Bebenroth, it's about putting your money where your mouth is. "Most importantly, the money you spend on local agriculture goes directly to the pocket of a family farmer, to enrich their lives, and is kept in the community to circulate once again," he adds. "Far superior products are grown right here in the Lake Erie basin, and the difference is on the plate." Spice of Life Catering will hold a chanterelle mushroom hike and wine dinner in Killbuck Valley on Sunday, August 6, for $150. For more information or to make reservations, call 440-623-9990, or send e-mail to ben@spiceoflifecaters.com.