Inside the Chef's Studio with Dottore Gustavo: Beer Expert Erich Lasher

And now, another edition of Inside the Chef"s Studio with Dottore Gustavo:
Evil Beer Genius? "I don't know whether to be flattered or offended!"
Erich Lasher has been a busy man lately, fitting a series of food and beverage events into his schedule, contributing to Draft Magazine and most recently manning a booth at the Great Chefs event held by Alex's Lemonade Stand, a charity that raises funds to fight cancer.

But no matter how hectic his schedule, the man Draft Magazine calls an "Evil Beer Genius" always has time to share his encyclopedic knowledge of beer, wine and food. Ask him for a recommendation. When I'm in Ohio, I always ask for beers that can't be found in Northern California - frequently boutique breweries in Pennsylvania, New York, Michigan, Ohio and Wisconsin.

(Editor's Pick: Bell's Third Coast Old Ale, deeee-licious!)

Find him at La Cave du Vin, a subterranean temple of grape and grain in Coventry Village, Cleveland Heights, Ohio. Open since 1996 in the same location in Coventry Village, Cleveland Heights, Ohio, Lasher has been a constant fixture.

If you're really feeling adventurous, ask him if he has any hot sauce behind the bar.


What is your favorite guilty pleasure food?

White Castle...that shit is delicious. Extra pickles and hot sauce please.

What is your favorite curse word?

Mother Fucker.

What is your favorite knife?

Global 24cm Chef's Knife...that or my giant $5 cleaver from China Town given to me by Tim English. That goddam thing can chop down a tree and is hardly dull.

Which sports franchise would you prefer to win their respective championship game? Against which other sports franchise?


What would be your last meal?

My Mother's Sauerbraten with spaetzle.

If you weren't a chef, what would you want to do?

Well, since I'm not a chef & only pretend to be one at charity events and cookouts...I'd be a chef? OR I'd move to a farm somewhere faaarrrr away and raise goats and make cheese.

What profession would you not want to do?


What's your preferred hot sauce?

Since I have no less that 20 hot sauces in my house at all times and grow 15+ types of peppers to make sauce of my own, this is a difficult question, but in a pinch, I would pick Blair's Death Sauce as a great every day sauce. (although Heart Breaking Dawn's "1498" Trinidad Scorpion Butch T is a damn close 2nd lately)

If Hell exists, what food does the devil force chefs to cook for eternity?

For me, most pastry...I suck at it. Lousy recipes and all that measuring...No Sir. I don't like it.


La Cave du Vin
(216) 932-6411
2785 Euclid Heights Blvd, Cleveland, OH


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