"Everybody's tired of winter. They want something fresh and bright," Sherry Schie said.
NORTH CANTON Just in time for spring, there's a breath of fresh air on the local dining scene.
Sherry Schie, the effervescent chef and owner of Shy Cellars, that fine-cuisine spot in Strasburg, is bringing her act north for five weekends.
Shy Cellars Two, as she's calling it, will be located inside Twisted Citrus, the popular breakfast-brunch spot at 1649 N. Main St. Dinner will be served from 5 to 10 p.m. on Thursdays, Fridays and Saturdays from April 19 through May 19, with a different menu each week.
"Everybody's tired of winter. They want something fresh and bright," Schie said. "I wake up every morning excited about this"
Similarly enthused is her daughter, Tara Schie, Shy Cellars' pastry chef and general manager. "We want to bring an edible experience to North Canton," Tara Schie said.
The buzz is building for Shy Cellars Two, with more than 200 dinner reservation already received as of Thursday. The capacity is about 100 people per evening. The reservations line is 330-754-5127.
"Most of our guests already come from Stark County," Sherry Schie said. "The feedback we're getting is incredible." Asked about something permanent in the area for Shy Cellars, she said, "Our options are open. We're testing the waters. We'll see where this goes."
It was Kim and Scott Shapiro, the enterprising owners of Twisted Citrus and TD's Tailgate, who approached Schie about doing a pop-up restaurant inside Twisted Citrus, which closes for business at 2 p.m. The Shapiros have enjoyed big success with pop-up bars, with Christmas and chocolate themes, at their TD's location in Canton.
"I just called her up," Kim Shapiro said. "We've been fans of Sherry's restaurant and we know her a bit from the restaurant business. With the success of the pop-up bar on Tusc, we started looking at out other properties and thinking about what might work. With Sherry, I thought it would be a good match. I knew we'd be proud of the food she'd serve here. And distance-wise it works with Shy Cellars in Strasburg."
"I love a good challenge," Schie said. "When Scott and Kim called, I was interested right away. I'm humbled, actually."
At Shy Cellars Two, the food will be similar to that at Shy Cellars in Strasburg but with more of a focus on small plates, such as lettuce-wrapped tacos, wild mushroom bruscetta, tuna tartar, crab cakes, grilled octopus, 72-hour short ribs and a snow pea martini.
Plus there will be a cheese cart with a selection of seven or eight cheeses. Guests may choose to sample three or five cheeses, which will be served with Tara's homemade bread and such other accompaniments as fig jam, olives, almonds and candied pecans. "The cheese will be sliced off a wheel at the table," Tara said. "Nobody around here does that. We want to offer people a different dining experience."
There will be four entrees each weekend -- a beef option (filet mignon, bone-in ribeye, prime rib), fresh seafood (Chilean sea bass, scallops, Hawaiian fish, cioppino), another meat (duck breast, rabbit, pork, veal) and a vegetarian feature (risotto, gnocchi.) Each weekend's menu will include two soups, two salads, and three desserts (cheese cake, tarts, tiramisu) made by Tara.
The full bar from TD's Tailgate next door will be available at Shy Cellars Two, including specialty cocktails, craft beers and wine.
Schie and Shy Cellars head chef Brandon Atkins will be cooking in the Twisted Citrus kitchen each night. There will be two servers from Shy Cellars, Sheri Capuano and Traci Eisenmann, and two from TD's Tailgate, Amadeus Smith and Alyssa Ceroli.
A multiple-year winner of the Taste of the Pro Football Hall of Fame, Schie's energy and enthusiasm for this new venture and all things food is infectious. "I keep a notebook next to my bed because I come up with my best recipes in the middle of the night," she said. "I love making people happy through food."
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