Greyt Big Talk w/ Douglas Trattner
The Menu Thief
Before becoming a two-time New York Times best selling cookbook author and a successful food and dining critic, Douglas Trattner was like any other young writer of the time: analog.
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Douglas Trattner
Food writer and cookbook author
Douglas Trattner is a Cleveland writer, editor and author who has worked as a full-time freelancer for two decades, covering food, beverage, travel and culture. He is the longtime dining editor of Cleveland Scene, a role that earned him the national AltWeekly Award for Best Food Writing, and his work has appeared in Food Network Magazine, Tasting Table, Eater, Thrillist, the Miami Herald, The Globe and Mail, Wine & Spirits and The Plain Dealer.
He has worked with chef Michael Symon on eight cookbooks, among them Carnivore, 5 in 5 and Fix It with Food, earning four New York Times best-seller honors. He also wrote Moon Handbooks: Cleveland, the only exhaustive travel guidebook to his beloved hometown, and works as a ghostwriter.
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Photos by Laura Wimbels
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Location
The Morgan Conservatory
1754 E 47th St, Cleveland, OH, 44103
The Morgan Conservatory is a nonprofit arts center at 1754 East 47th Street in MidTown, the largest in the United States devoted to papermaking, book arts and letterpress printing. Since opening to the public in 2008, it has turned 15,000 square feet of converted industrial space into a working studio, gallery and gathering place, with studios, an 85-foot double-wall gallery, room for community events and a kozo garden that grows fiber for specialized handmade papers.
About this event
Before becoming a two-time New York Times best selling cookbook author and a successful food and dining critic, Douglas Trattner was like any other young writer of the time: analog. To discover stories on dining experiences it was essential to gather accounts of the options and offerings, information unavailable on the internet and difficult to record with pen and paper. The best option for most savvy critics: steal the menu. Over time, Douglas’s collection grew, technology changed but his process didn’t. The resulting collection from nearly 30 years of dining editorial, holds vivid personal memories and hard data on the evolution of our society’s culinary taste.
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