I like a well-roasted rotisserie chicken and eggs cooked various ways like sunny-side up or scrambled. It's comfort food for me.

When I pair food and wine I start with the food. If I have a beautiful roasted bird I might choose a Cabernet or Pinot Noir or maybe a Syrah depending on the sauce and what is in my cellar.

I don't think any other holiday embraces the food of the Midwest quite like Thanksgiving. There's roasted meat and mashed potatoes. But being here is also about heritage. Cleveland is really a giant melting pot - not only is my family a melting pot but so is the city.