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tv   New Day Cleveland  FOX  February 8, 2016 10:00am-11:00am EST

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grab a cup of coffee, sit back on that couch and relax, and enjoy an hour here in canton. all you have to do is take 77 south for about an hour and you've made it. let me tell you, if you haven't been to the city in awhile, you need to come. they are going through this huge revitalization process, so there's a lot of new, fresh ideas here, including this place, deli ohio. ryan, thanks for having me here. - thanks for coming in. - i'm so excited, because i think of places like this in downtown cleveland a lot. you kind of brought that to canton too, because you do the whole farm to table idea. - yeah, we're trying. it's not the easiest thing to do, especially in a place where it's not been done too much before, but we're doing our best. - what's the whole concept here and what all do you make? - yeah, we make everything from sandwiches, soups, salads, our sides all made in house from scratch, original recipes. - [natalie] it's kind of a family thing, right? you and your wife started this together? - my wife and i, my in-laws, my parents always lend a hand too, so the whole family. - [natlie] literally what we're getting here is local,
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- as much as possible, yeah. we work with a butcher that my family's used for over 22 years. all of our cheese comes from the state of ohio. produce, as much as possible. - [natalie] what are some of your big sellers? - the turkey, bacon, avocado, hands down. then anything we have on rotation. we try to keep a fresh rotation of sandwiches, sides, and stuff like that that everybody's always excited to try it. - [natalie] i'd love to see how it's done back there. - absolutely. - [natalie] i see that they have several stuff going. can we go back and make on too? - absolutely, let's do it. - all right, let's go. (upbeat guitar music) all right, show me how it's done. - all right, so this is our turkey, bacon, avocado sandwich. all our bread comes from a local bakery in north canton, called hazel's artisan bakery. we make our own aioli rather than just something mayonnaise straight out of a gross old plastic container. we make our aioli right here in house from scratch. local cheese and local smoked turkey from our favorite butcher in the area. - [natalie] wow, i
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- [ryan] yeah. - [natalie] what was the whole and wanting to do this here in canton? - [ryan] we moved back to the area after living in nashville, tennessee, seattle, washington. - [natalie] okay. - [ryan] this was home to us and we realized this movement hadn't really started here yet, so for us to be able to provide local product and not only are we using like it's some of the best products too. (upbeat guitar music) - [natalie] while that's in the oven, let's go check out some of your soup. - absolutely, yeah. we make all our soup in house from scratch. we don't dump anything out of a bag. it just seems gross to us, so it only makes sense. - i love your thinking behind this. - thank you. our hearty chicken noodle is probably one of our most popular ones. it's in this one. even the chicken stock, we make in house. they're not using a premade base or anything like that.
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so important for you to do something like this? do you feel like people are really adapting to this and enjoying it? - oh, absolutely. i think what you start to see and notice is that people can taste the difference. they feel good when they know that, i mean, the sandwich we just put in, you're not only supporting this restaurant, you're supporting a local bakery, a local butcher, and so your money's staying right here in this county or the surrounding county, so that makes a huge difference. - i love this; can i have a spoon? - absolutely. - i gotta try some of this. it looks so darn good. process here in general? how have you felt about that? really picking up. anticipated it to be what it is. ideally, we moved back to the area and we didn't even plan on opening here. we just ended up living here and then we realized that there's no deli downtown and that seems silly to us. i need a deli. - [natalie] it's awesome. and easy too for people, but yet so healthy and so fresh. i mean, you can taste the freshness in this soup.
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you guys have been here for two years now? - [ryan] a yeah and a half. - [natalie] a year and a half. now, can people come what days of the week to come visit you guys and enjoy some great food? - [ryan] 7am until 7pm monday through friday and 10 to 2 on saturdays. - if we had a little dinger, because, look, is it up and ready to go? - there it goes, yup. - [natalie] check that puppy out. - [ryan] we put fresh lettuce, tomato, and avocado on it and that is our most popular sandwich. - i mean, that's just one thing, the turkey, bacon, avocado; cuban; herbavor; ham, apple, brie; the soups; they have salads. you name it, they have it here. it's fresh; it's delicious. ryan, i love the idea. - thank you. this to canton. - absolutely, thanks for coming. i hear they have here so i think it's time for me to go have a - yup. (upbeat guitar music) (relaxing lounge music) - when you walk
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you're not in canton any longer. it's kind of like a high-end wine bar that may be in soho or san francisco with artwork, and the way that the tin ceilings, and it's an old building, and it's been restored. downtown canton is just a great arts district. it's growing; it's thriving. we are an art gallery and a wine bar. my husband is a photographer, so all of the artwork is his, photography-wise. we do have some other artists in here, jewelry, glass, stained glass, so we do support the local arts. (relaxing lounge music) i am a certified sommelier. i'm actually a master candidate sommerlier, so we are really into the education end of wine. i teach classes at least once a week on wine tasting, wine and food pairings. i pair up with the local restaurants. we ask, "what do you like? "what are you looking for?" and we put them in flights, so you can do the maybe get you out of your comfort zone. if you're used to really sweet wines, let's try these different things and just trying to get
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and discover new wines. we do have a wine room here at grapes in a glass. every wine that we serve is available retail selection. if we don't have it in stock, it's something you're looking for, we can special order it. all our wines are marked at retail pricing that you can consume on premise, so you're not gonna get that high-end restaurant expense with a wine, although you can still get that same feel and a upscale atmosphere. we have anything from heavy california cabs to champagnes, already chilled for you, ready to go. this is our high-end wine selection, so everything in here's gonna be probably $50 and up. this is for more of a wine snob. that's what we call ourselves anyways. right now, we have 62 wines by the glass. we do carry 32, 34 craft beers at any given time. we have a full bar. menu of imported meats, we have a huge dessert
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with basil next door. we carry their entire menu. you can order from their menu here, we run the order, they deliver it to you here. i love wine and i love teaching about wine. i wanted people to learn wine is such a living entity and there's so much more to it than somebody just slinging you a glass of wine. (relaxing lounge music) - we've tasted some delcious food, had some great wine, but we are just getting started. coming up after the break, we're taking you to a store that brings pinterest to life right here in canton. don't go anywhere. - [debbie] a door isn't used for a door anymore it seems like and
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- welcome back. i have found a true destination stop here in canton. it is marshall's antiques.
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and everybody knows about this place. most of their business, even though we're inside, is done outdoors. debbie, you could have everything from old doors, old windows, i mean, the list goes on. - yes, yes. - what's the whole concept here? what do you guys do? - well, my husband's a demolition contractor, so he has salvage rights to whatever's left in the houses and most people think it's just copper or whatever, but doors, hardware, windows, like you were saying, but sometimes furniture and things like that. - [natalie] some things into a house and look at and say, "oh, that's garbage now." - [debbie] right. a totally different picture in your head. - [debbie] they bring it and we present it to people, so they can come and kind of do their own thing however they want. they see pinterest and they wanna redo something, redo a door. a door isn't used for a door anymore it seems like and same with a window. - basically, what people see when they're scrolling through
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you guys can probably do just about any of that kind of stuff. - yeah, yeah. - how does it work? they come in here and they can purchase something - [debbie] right. - [natalie] then do they take it, or do you do the work to fix it up? - [debbie] we can do that too. - [natalie] okay. - [debbie] but most of the time, it's someone that has an idea in their mind. they come in with a menu and they're like, "do you have this doorknob?" anything that has to do with their project that they wanna do. we also get people that renovate, so they are looking for a specific thing that needs to fit in an old home, so that it brings it back to life, brings it back to how it was when it was first built. we offer both. - [natalie] i'm sure some of quality pieces of wood and things you see in here, i can't even imagine how old some of this stuff is. - it's amazing how they used to make stuff. it makes you think, wow, they really put their heart and soul into things. everything's heavy duty. most of it's 100-years-old, so if it's lasted that long, that's kind of cool;
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- another big thing that you guys do is like landscaping things for yards outside. - oh yeah, yeah. - tell me about that. - he brings back as much as they can. they try to save it from the landfill, so there's 8,000 brick out there right now, and then sandstone. those were the bases of the houses, but people love it for their landscaping. we're like the new mom and pop kind of thing (laughing). - [natalie] i love it and you walk around these rooms inside. now, people can still come in here and look at some of these items inside then as well, right? - [debbie] sure, oh yeah. - [natalie] so it's a store in here-- - [debbie] yeah. - [natalie] but outside as well then? - [debbie] right, outside we get most people really wanting to look out there. the one thing about a salvage place is the dig. you wanna be able to look and find it. there's just something about that. - when you find that prized thing, like this is exactly what i was looking for. - yeah, like, look what i found out there (laughing). - exactly. now, i noticed up on your little sign there it says something about rentals,
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can rent things? - [debbie] yes, so many girls have wanted to have that vintage wedding and so we just decided we have doors, we have columns, fireplace surrounds, so we have painted those and offered them to rent. there's just a few things, anything we have an abundance of, windows. our botique's upstairs. - [natalie] i love it. what's the oddest thing that you guys have uncovered on your own? you think, wow, i can't believe we found this to sell. - well, in one of his jobs, we found this beautiful violin. - [natalie] wow. - it was gorgeous and i couldn't believe it. it was in this tacky, nasty case, but we opened it up and it was just pristine. - [natalie] i love this place. exciting treasures that you have definitely found in here. - [debbie] thank you. - you are so sweet. - thank you. - thanks for having me in here going to be seeing some people stopping in, - (laughing) thanks. - all right, i think it's time to relax a little bit. joe, so we're going
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(inviting guitar music) (easygoing latin music) - carpe diem coffee shop got started because of this building. we're in a refurbished building and it's a gorgeous building. friends of ours are the ones that bought it and did everything to it, so we kept seeing it as it was being redone. every time we'd walk down this hallway, i'd say, "hey, you should put a coffee shop in there." finally, after about a year and a half, he was like, "okay, shut up, "you put the coffee shop in there." so i did. we got the opportunity to go inside the village mall. now, we're just growing by leaps and bounds. a lot of it's trial and error. you know, you have to love your product. over the years, i've learned you have to have the best quality. you have to learn,
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to have great customer service. there's a lot of coffee shops, so you have to set yourself apart and i feel like customer service is one of our strong points. we have a local roaster. he's actually out of brecksville and it's a family-owned company. we order our beans on wednesdays. they're roasted and delivered to us on thursdays. it's really important everything's fresh. we keep the turnaround going and, yeah, it's awesome. our most requested items are the flavored lattes. i try to keep it fresh and change it all the time. every month, i come up with new recipes and i always kid my customers it's a good thing i'm not a barkeep, because i test and drink my product all day long. i'd be asleep and passed out before we opened. our drip coffees, i mean, i keep with the columbian and i have a dark italian roast. you know, you always need to have those, but it's amazing, the different flavor profiles you can get in the flavored coffees. if it's in a recipe, we
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and they're just delicious. (easygoing latin music) there's a lot that goes into our drink that you cannot at a drive-through or one of those national chains. plus, they might not know your name. after you've been here once or twice, we know your name and we know your drink. - from hot to cold, after the break, we're getting a sweet treat. it's time for some ice cream. - how many people are supposed to have a bittner? - everybody has to have a bittner. - one per person? - [ernie] one per person. you have to at least have one.
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- welcome back to new day cleveland, our very special trip to canton, ohio. we're talking ice cream right now. when you go to canton, you say ice cream, they say taggarts, so we're gonna go in the back and see what's happening with ernie and the crew. how many flavors you make here? - [doug] 19. - [david] 19 flavors. you almost have to ask, because i bet-- - it helps, yeah. - you're probably
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you make up flavors too, right? - doug'll make up flavors. what is it, doug? during february, you make cherry cordial. - yeah, cherry cordial. next month for st. patrick's day, we make pistachio because it's green and i make a guniness ice cream with beer. - [ernie] how'd you start that? tell him how you started. - how'd i start that? i just custard and aspine and i started putting the beer in here and i have to change the recipe every year. i started boiling it so i could get more flavor out and take the alcohol out. i've changed the recipe and i got people calling already for it and they're really excited. before you made ice cream you were a plumber. - yeah, still, yeah. - [david] you could do it all. - oh yeah. - [david] you have to have some skills to be making ice cream here. - yeah, yup, yeah. - [david] this is your dad? - father-in-law. - father-in-law. real family business. and doug's married my youngest daughter. my other son-in-law, we have a taggarts - hey, so when i talk to people about taggarts ice cream, i said, "i'm going to some ice cream place."
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i said, "well, taggarts." they said, "you're not going for ice cream. "you're going for taggarts." ice cream here. - yeah. anybody at the hall of fame. - we were there. - that's the guy that was telling me. just plain ice cream. that's taggarts ice cream. the hall of fame, we used to be real good friends with lamar hunt of the kansas city chiefs. i don't know if you knew that or not. - no. - he used to bring the hall of famers here and he'd get the bittner for them. - [ernie] we'll show you the bittner. i walked in the place, because it reminded me of old time ice cream parlor store kind of place, like you might see in the movies. you don't see 'em like this anymore, do ya? - [ernier] no, no, not much, not much. all of the booths on the other side, those are the originals. we've taken 'em out, had them refinished, and brought back in. - [david] this is like the old school ice cream fountain here, huh? - [ernie] yes sir, this was actually started in 1926 by joe taggart. - [david] 1926. - [ernie] this is the original fountain here. - it's probably a different young lady though, huh? - different young lady and i'm a different person too.
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must be a fun place to have the kids work too. - well, we hire all high school and college students here and so it's been great for us. - okay, what's this big bittner thing i've been hearing about? - the bittner's made out here with our vanilla ice cream, which is homemade. we still use the 14% butterfat, which was originally used by joe taggart. the bittner actually goes back to about 1931 is when it was actually originated. today, she's gonna make one here. it takes about three quarters of a pound of vanilla ice cream, homemade. - [david] holy, that's big. - [ernie] there you go. - [david] how many people are supposed to have a bittner? - well, everybody has to have a bittner. - now, one per person? - one per person. you have to at least have one. - whoa, that sounds like it'll attack your waistline. - no, there's no calories in this. you just work it out and you keep the cameraman. - applause (clapping). - now, what she's gonna do is she's gonna put our homemade chocolate sauce into it. - [david] how do you make homemade chocolate sauce? - [ernie] well, we have it downstairs. we also make our own down there, which we have the recipe that we captured from joe. - that's the secret recipe? - secret recipe from joe taggart.
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- we can't let it out. - what else happens in here? don't let me get in your way. - now, we have our own bittner machine here, which is a special machine with three quarter horse motor, because there's no milk in this. this is just the ice cream and the chocolate sauce. this is a special machine. you can't just use a regular milkshake machine. - [david] this is probably like vitamix power machine. - there you go. this is where you get the workout, you know. - yeah, look at her go. the kids like these, or the adults like these? - [emily] oh, everybody. - everybody like a bittner. - [ernie] everybody likes a bittner. - hey ernie, how'd you get the name bittner? - bittner came from back in about 1931. they were sponsored by bittner grocery store here in canton and they sponsored this ball team and the ball team used to come in here and get milkshakes. well, they wanted something heavier than a milkshake, so they designed the bittner. how the bittner was designed, they kept taking the milk out of it until you can actually take this spoon an drop it into it where
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- [david] there it is. - [ernie] there it stands. - [david] there's the bittner. okay, emily, how do you serve it up? - okay. - [emily] all right. - [david] here it is, folks. - [emily] frosted glass. - [ernie] there's the bittner is a frosted glass. - [david] it's like i think wendy's tried to copy this from you. - [ernie] i don't think so. - i bet it doesn't taste like it. - if they tried, it didn't work. - it didn't work. - [ernie] no. - it's called taggarts. what street are we on here? - this is fulton road. - fulton road. - [ernie] yes sir. - oh, you're putting nuts on it too? - these are the pecans we put on top. these are pecans. - whoa, look at this baby. special recipe on the pecans. - [david] emily, you're an artist. - [emily] there you go. - [ernie] there we go. - that's it, huh? now is a spoon. - [ernie] that's yours. - [ernie] that's yours. - here's the bittner, so where do you start? what do you think? (laughing) don't laugh out there. - [ernie] you can't lose those now, because those are special, those are special. - this is a special taste. - [ernie] very good. - thank you very much.
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for, but if you want food from all over canton, you need to go on a food tour. - the very concept of food tours is the best of everything combined. adventure, and learning. our walking tours last three and a half hours. we cover most of the city. it does focus on food and drink, but we're also popping into art galleries, we're meeting artists, we're meeting chefs, we're meeting business owners, we're talking about architecture, the city's history, industries that shaped it. by the end of the tour, you know canton's past, but you also know where the hippest place is to have a drink the next week with friends. canton is undergoing an exciting revitalization through the arts. our pro football hall of fame is celebrating its 50th anniversary
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of amazing chefs and restuarants downtown. special events are quite diverse. the events are focused on one theme, one place, and typically one chef. for instance, in the kitchen with kent, kent welsh is a master chef where just a few participants, he limits it to eight, go back into the kitchen with him, spend one on one time with a master chef. you can ask him anything; he'll answer most of it. a lively, fun, a very intimate setting, and you're working with the chef hands on and you're also eating and enjoying your evening as well. now, my youngest participant was six-years-old. she ate all of her food. i was very proud of her. my oldest, soon to be on a tour in april, is 98. what i was happy to find is that 95% of the people on my tours in my
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basil asian bistro and we are going to get a look at what you would be served on a food tour. - well, when you guys come in on a food tour, we have a pretty expansive menu, so we like to touch bases for every quarter of it. we do a lot thai, a lot of pan-asian, chinese, a little bit of vietnamese and korean dishes. what we have here are a few dishes that actually have been on the tour quite a few times. this first one right here is bon bon chicken. it's a very popular appetizer. it's all white meat chicken and it's kind of our spin on americana meets chinese cuisine. it's a little bit sweet, garlicy. right here, we have our avocado curry with chicken. this is one of our more popular thai dishes. it's a little bit on the spicy side. lots of vegetables, the pulled chunks of fresh avocado.
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favorites, the thai spaghett it is kind of a fusion dish that we came up with as a joke, but it became one of our more popular dishes. it's made with chinese mandarin egg noodles, pork, shrimp, bell peppers, and it's got a little bit of the curry spices and fresh coconut milk in it that really brings it all around. - my ultimate goal is to, when i show off the restaurants and the art galleries and canton itself, my goal is to get the people to come back on their own and visit these places. i'm finding out that that's happening. - we are going to keep taste testing our way through canton after this. - [josh] since it's a family restaurant with my mom and my dad, you kind of take
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- welcome back. if you want italian food with flare, you need to come to this place. we're at lucca on 4th street here in downtown canton. i have josh with me and this place is all possible the food sitting in front of me right now looks absolutely unreal and i know you guys really do kind of a farm to table style as well here. - absolutely, absolutely. yeah, we do work a lot with
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we go as far from cheeses, to vegetables, to even meats in the local area. we try to utilize as much as possible in this area. - [natalie] what was the whole idea behind wanting to put this place together? i mean, it's beautiful in here. the ambiance is just wonderful. what was your whole idea behind doing this? - [josh] well, the whole idea behind lucca was to actually bring true italian cooking to this area. simply, it's all really just fresh ingredients and simple flavors. - looking at some of this, it looks delicious. what do you have on the table for us? - [josh] well, we have three things here today. we have the, starting over here, is the blue hawaiian prawns, which are just seared in limoncello basil butter sauce. this, we've tried to go back kind of a little bit of the roots. traditionally, you know, italian or any old world country, they do a lot of preseves and things of that nature, so over the winter they have their canned tomatoes. i'm sure a lot of people,
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used to do all that. what we kind of did was do a eggplant capanada with crostini to kind of take on that concept of just doing it nice during the winter and when things are kind of out of season, so we did a nice little preserve with that, served with the crostini. the dish in the middle there has become our flagship. - really? you know i gotta try this. i'm a pasta girl. - oh yeah? - as i saw you whipping this up, i thought i can't wait to have a little bit of this. what is inside? - [josh] okay, it's very simple actually. it's parsnips and pancetta with a little bit of basil, garlic, truffle oil, and gorganzola dolce, which is an italian soft cheese. - you know how i know this is going to be absolutely amazing? you mentioned truffle oil. i feel like any time you put truffle oil into something, it is just spec-- - that's pretty much-- - what is it about truffle oil? - i don't know. - right? - some, either they love it or hate it though, i'll tell you that. - oh my gosh.
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these are just three of the many items you have on the menu. what are some of the other samplings, just so i know? - one of the great things about here is, like i said, the menu changes monthly, but a couple other things that are on the menu right now is a shrimp diablo, which we do a lot of handmade pastas here. pretty much 90% of our pastas are all handmade. the shrimp diablo's phenomenal, which is also a use for the blue hawaiian prawns. the butternut squash tortellini with amaretti crumbles on top and the sage brown butter sauce is phenomenal as well. we have specials every night and they're always pretty much typically seafood. every once in awhile, we get local lamb in, which a lot of people rave over, but our fish that we get in, it's never frozen. it's always fresh. our fish specials is what to be a nice seafood place as well. - [natalie] you know you're getting quality when you come here. when people come in who might
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what do you hope that they feel when they come and when they leave? - [josh] comfortable. we really try to take on the fine dining concept as far as atmosphere. when you come in here, since it's a family restaurant with my mom, my dad, you kind of take on more of a casual feel, more comfortable. you're here, you'll pretty much talk to one of us, because they'll go around and as you how everything is-- - [natalie] and people love that, people love that. - [josh] absolutely. - whether you're coming down here for a little date night, the whole family for some great italian cuisine, come and check them out here at lucca. i love it; i'm sold. - well, good. - i'm gonna continue to eat and i'm gonna send you to a shopping gem right here in canton. (relaxing music) - here at laura of pembroke,
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to welcome everyone into our business as if you were walking into our home. whether we sell a small bracelet for $8 or something more expensive, we just hope that they leave with the impression that laura of pembroke has helped them and made them feel good. i think the most fun thing we offer is the surprise, that you can come into our business and see that a ring could be $50, $300, $9, the same with our clothing. at $39 up to $400, $800. we base our buying on a look, not necessarily a price point. this is the home side of the store, which we consider a warehouse effect. we knew that we and just push furniture anywhere,
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do turn merchandise quickly. we search hard to make sure that the client knows that we're shopping for them and then mixing it in with all levels of product. it is all private label, so we really welcome people to experience the twist that we give. it's our look to make things not just so classic or so contemporary, but we mix all elements. we have designers here on staff, who can work with clients, whether they're drop shipping across the country or locally with new design. we take it from start to finish. the center section of laura of pembroke would be our gift section. we have the beatrice ball and a lot of items here that range in price point and it could be wedding gifts, the area in the front of the store has much more reasonable price points as well as the kate's bay paper division. i'm proud to show the
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because without my mother, she's my strength, and now my daughter has brough a lot to our business, so i am so proud to have a three generation business. it's really, really humbling to see what the store has become over 28 years. i am really proud. - i love it. three generations under one roof. still to come, if you're a history buff, i have two reasons for you to jump in the car and head here to canton. the places you don't want to miss after the break. - [char] i like to call us ohio's greatest antique memorbilia and nostalgia museum. (lively jazz music)
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talk, that's the kind r
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r. of place bender's is and i gotta tell you to come here to visit, john. it is even more than i like reading old stories on the wall and all that kind of stuff. this is a class place, isn't it? - yes, it is, yes, it is. - tell me some of the it started like, what, turn of the century?
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my great grandfather bought it in 1932. - you got bought here. - i'm fourth generation in the family that's taken over the business. my father's currently still here and very active, but pretty much i'm on the day to day operations of everything. - [david] when i was over at the hall of fame, they said, "when you walk in the front door of bender's, "you gotta check out the doorsill. "it's made of stone." he says guys used to come here and they used to be dreaming pro football hall of fame. he says you can see part of that step is dented in - [john] yup, that's years and years of customers. - years and years of customers. i tell ya, when you and you see the sign, the sign to the ladies' dining room, you know you're talking about times past. right down this hallway here, there's a dining room for the ladies. why was it seperate? - [john] down the hallway here, we have what's called the ladies' dining room. it wasn't proper in the 20s for a lady to be in a liquor establishment. - [david] unless she was a flapper. - [john] right, i guess so. all the families used to dine in there and then the men would retire to the bar area.
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here, back in the days when there was spitoons on the ground and cigars. - [david] it's a great spot. i love the ceilings. what are these, like granite or marble walls? - [john] this is a marble wall. - marble walls. this is great. now, this is a place, folks, that has three or four kinds of steak. carl's in the kitchen and this guy will not let you down, man, because you've got rib steak, strip steaks, filets, everything. - yup, yup, yup. - oh, here, let me close this door on you. i want you to see this door. check it out, a big b for bender's. it's really good, huh? this is the coup de gras for me, because when i came here, it almost took my breath away. i mean, this is old school here, isn't it? - yup. - this is fantastic. - this is probably our pride and joy right here. this bar is the original. tile floor's original 1902. tin ceilings. the murals on the wall were painted for room and board. - you have a couple drinks and stare at the floor, you might fall down. - [john] that's right, you might fall down. - [david] it'd make ya a little dizzy. - this bar's been original since about 1918.
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refinished about 1990. - [david] they're fabulous. - [john] old german storybook, which is what those are out of. nothing like getting a painting like that done for room and board, because this was a tavern back in the day, so a lot of people coming into town would find a room to stay. be able to get their drinks, food, everything. - [david] you know, you're not that old a guy, but i gotta tell ya, this has even disappeared in our lifetime, the telephone booth. (john laughing) that's a telephone booth. you can go in there and make a phone call. that is amazing. lovely lady, she wasn't here at the turn of the century, right? - no, no, no. this is angie, our bartender. - i didn't think so. we were talking about carl's food. they got the burgers, they got the steaks, all the good things, but you know what, it's really cool the way the menu has evolved over the years too. the beet salad, they probably weren't serving a beet salad back in 1902. - [john] no, carl really has put a nice touch onto bender's traditional items. this is one of his favorite salads to make. - [david] i love this salad. this is great, roasted beets. we were talking
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this is walleye, folks. - [john] we have been a fish restaurant since 1902. this is the camp kay-gal walleye dish, which has probably been our top seller for many, many, many, many years. just recently, it's kind of fallen off, just because of chef carl's specials that he's been running with some of the other fresh seafood that we get in from boston. - [david] would you say first bender's is a seafood restaurant other than a steak restaurant? - i would say yes, just because of the amount of variety and the fresh fish that we get in. we buy direct out of boston, so we're getting fish shipments in three times a week, direct out of boston from foley fish company, which we've had a relationship for 45 years with. - that's great. - our regular customers that come back every night, that is the one thing that they really look forward to. - see, i live in cleveland, so for me to get here, it's about five, zero, 50 minutes to get here. - yup, easy ride. - it sounds like a pretty good idea. you can't help but stare at that window. all this leaded glass
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- [john] yes, yes, all the stained glass is original throughout the building here, all the way through. - i gotta tell you, folks, there's like three or four rooms here.es' dining room, it's way on the other side. it's a long walk, so you got a lot of room for a lot of people. if you get a chance to come out here, check it out. i really had a good time, john, thank you. - thanks. - thank chef carl for helping us out too. (joyful jazz music) - from one historic spot to the next, we're revving up those engines and heading to the car museum. (spirited jazz music) - the reason the car museum's here in canton has a really interesting story. it starts back to 1900 when two local men, named george monet and joseph soccer, actually had a bicycle-building business. they built this location actually to build bicycles, because they were the primary means of transportation.
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decided to house cars, so people in canton who didn't have garages in the winter time and there weren't primary roads. well, in about 1912, they heard a rumor and the rumor was that there was a highway, the first coast to coast paved highway in the united states. it was gonna start in downtown new york city, come down through canton, and end up in california. it was called the lincolin highway. realizing that they were six blocks south monet and joseph soccer built this building and they in 1914, as that road came through canton, into a 24 hour in 1978, there was a private family who decided to open it to the public as their own personal collection and that's where we are today. (spirited jazz music) we are so much more than a bunch of old cars. from the moment you walk in the door, there's stuff from ceiling to floor, all around. in fact, i like to call us ohio's greatest antique memorabilia and nostalgia museum. (spirited jazz music) we house so many great cars.
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automobiles, but some of my special favorites, well, we have a 1937 bulletproof studebaker police car, owned by canton police department. it's amazing; it has 3,000 pounds of ten-gauged armored plating, gun ports to shoot out of, bullet-resistant intertubing in the tires. it's just a fabulous car and it gives a great, great bit of canton history. (spirited jazz music) this is a 1937 packard and it's a custom car. it's a flower car. it was actually sold as a standard packard automobile and then it was customized in bellefontaine, ohio. the back of it was cut away in order to take flowers to the cemetary, so it's a flower car and this goes to another car, which was a hearse, which always was customized and sold as a pair actually to a funeral home in vermilion, ohio. we have a 1937 812 super-charged chord, which is absolutely phenomenal. in fact, e. l. chord, who was from auburn, indiana, designed and built the first front wheel drive automobile, called the l-29 in 1929.
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which they only built 196 of, is actually a front wheel drive as well. it has the beautiful lines, hideaway headlights, the grill is phenomenal. it's considered a coffin grill, so it was a little controversial. one of the most interesting and iconic cars we have here in the canton classic car museum is neil zurcher's car from one tank trips. he made it famous for many years and we hope everyone comes down to look at it. (spirited jazz music) i've been a car enthusiast since i was a little girl. went to my first race when i was three years old and i knew that automobiles were a part of my future. every day, there's somebody in here who's so excited about seeing automobiles, so excited about seing nostalgia, and there's something here for everyone. it really is a stroll down memory lane. - [natalie] when we come back. - [tim] photography has a way of touching people.
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touches every person. - a look around the world from behind the lens.
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when people think of pro football hall of fame, the palace theater, and now this place too. - the joseph saxton gallery of photography is located in the a. h. wilson on the natural historic registery. we're situated in the midst of the arts district in downtown canton in its historic district. my father and i drove by this building 20 years ago and my father pointed at it and said lots of interesting things happened here. it was a very successful cadillac dealership in its early years and the fact that it's got an open span free space here makes it very suited to a gallery space. joseph saxton is my
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he took the first daguerreotype in the united states in philadelphia in 1839. we decided that it was fitting that he be commemorated by naming the gallery in his name. a deguerreotype is one of the earliest forms of photography. it's a single plate. they develop the plate and it became a single image. they're very durable. the nineteenth century room is really an exciting room. we have a range of deguerreotypes and so on. my conception of the nineteeth century room is that it demonstrates the roots of photography and how photography evolves through the contemporary scene. if it hadn't been for those early experimenters, we wouldn't be nearly as advanced as we are today. we try to focus on the iconic images
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the photographers that really stimulated the arise of photography and its form today is the fine art photography and it's only been in recent times that photography has been recognized as a fine art. photography has a way of touching people. not every piece touches every person, but it's exciting to watch people get interested in particular images and what they feel about them. - well, there you have it. that's our canton show. again, it's just under an hour away from cleveland, so make the drive, come down here. we really showed you so many great destination spots, including this place, grapes in a glass. come get a wonderful glass of wine. let's see, we did pinterest projects at marshall's antiques. david had some great ice cream. i got to sample some
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it really has revitalized itself and there are so many other reasons to come and check out this wonderful city. isn't that right, girls? - yes. - (laughing) come to canton. i'll see you on the next new day cleveland. cheers, ladies.
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