i'm natalie herbick, and over the next hour, david and i are so incredibly excited to take you on a tour of chardon, ohio. it is such a quaint, beautiful city. so many places to explore, including right here where i am, on the square, and are you hungry at all? we're gonna fuel you up a bit first. send you back here to a place that's right behind me called noce gourmet pizzeria.

jay's already flipping dough back here, which-- oh, yeah, mmm! always makes me a little anxious, because the first time i ever did this, it was a complete failure. how are you, by the way? - good, how are you doing? - you make that look so easy! - i'm gonna train you how to do it right now. - oh, yeah, let's do it, okay. you're gonna train me how to do it? - yeah. - all right, so i hear amazing things about your pizza. in fact, there's people that are here that come all the way from willoughby every single day just to eat your pizza. what makes it so special? and all the local food that we use. - i've heard it's unbelievable. all right, so, clearly today might not be as good as normal because i'm the one who might be making your pizza. so, how do we begin with making a proper-- - i'm gonna put the crust down there for you real quick. - okay, thank you, that's a big help, because you make that so easily. how long have you been doing this? - about 10 years now, nine years. - 10 years? - yeah, we've been here. - wow. so, you really know what you're doing.

ust kinda stretch it like that. - all right, do you want me to do that? - go for it. - okay. what if i break it? what happens if the dough breaks? - i got this one here for you. (laughs) - so, what is this doing? just getting out all the air bubbles? - yeah. - or just stretching it? - pretty much. - you're stretching it. - you're doing awesome. - no, i'm not, don't lie. - yeah, you are. there you go, all right. now you gotta pick it up. - all right, so it looks good. (loud smack) jeez! okay. what is that for? what did you do, you smacked it? - you knocked out some of the flour. e that again. (loud smack) - oh, okay. (loud smack) - perfect. - okay, all right, now what? yeah, now that. okay, so there's gotta be a proper technique to this. - just kinda cross your arms. there you go. (screams) - what arm, what arm? so, cross it? - yeah. - i'm gonna cross it this way first 'cause i'm right-handed, okay? (laughs) - doing awesome.

- all right, so put it down. looks way better. - here we go, it's perfect, see? - now time to put the ingredients on? - yeah, what kind of pizza you like? - i love a good, like, okay, are we talking cheese first? or just we always-- - sauce. - okay, sauce. regular marinara sauce, red tomato sauce. - tomato? - yeah. i love it, this is my own personal pan pizza. okay, that looks good. so what are your big sellers, then? - pepperoni, rustica, those two pizzas. - yeah. - okay, so i like, okay, all that cheese on. - grab some. - you do it. - no, go ahead. - all right, i'll do it. - get your hands dirty. - i washed my hands first. don't worry, i washed my hands, folks. - i'll do this one. - all right, now, is it okay, is there ever such thing as too much cheese? - of course. so, perfect. - now, i would say i like olives and i like, are those roasted red peppers? - i have kalamata olives and black olives. - whoa, let's go with, i'm gonna go with the black. what is that? - this is italian sausage. - wow.

right now i'm gonna send you just a couple of steps away, to an antique store that is so great. so, you can do a little a shopping, and then we come back, you'll see the finished products. (soft guitar music) - antiques on the square is 20 dealers. we've been here 31 years and we have 6,000 square feet, and three floors, so there it is, a tremendous amount of things to look at. my husband and i, he was in grad school, and so, then, when moved to ohio, it's like, okay, what do we do? well, then, went home, folks gave us, okay, here's grandma's bedroom set, here's, you know, so and so's kitchen table, and we were hooked. and we went to auctions and estate sales, and next thing you know, our entire basement was full, and we needed to do something. (chuckles)

so retail is my background, and i really wanted to do so, on my own, so, we started this in 1985. we have a military, world war ii military dealer, we've got a paper dealer, we've got furniture, we've got clocks, jewelry, vintage clothes, everything here. people spend a tremendous amount of time in that paper area 'cause the postcard people that come, they sit for hours. , because they're there looking for specific postcards. and if you want any kind of sheet music, same thing. everything is cataloged, and you can find just about anything you'd ever want. well, we have different dealers every day. and the merchandise, we get new merchandise in every day.

because we do have a lot of repeat customers, and i'm kind of a stickler on, i want it neat, and new, and fresh all the time. i expect a couple of hours if you really wanna look around. you do a couple of hours here, go have lunch on the square, and then you can come back and finish looking or whatever, but you need at least a good hour, maybe two, to really look around and enjoy yourself that way. chardon is just, it's our mayberry, to be honest with you. it's a great place to grow up, to live. i've been on the square 31 years, i've seen a lot of people come and go. they always say i'm the oldest, and that's just the store, not me, but the store is the oldest retailer on the square.

it's like christmas, i mean, you know, just like if you're doing estate sales or anything like that, it's so cool, it's like, okay, open this box that has not been opened for 60, 70 years. what's gonna be in there? and it's the same way here, it's just the history, we are care takers of everything that's in this building, you know, we're just, it just passes through our hands that's gonna love and cherish it as much as we do. (playful music) - well, clearly, this is the thing to do. everyone who's in the pizza shop here has been to antiques on the square, they go there and come here eat some great lunch. i could see you doing some antiquing. - um... (laughs) maybe. - that's joke, i know you probably don't. (laughs) all right, so i hear my pizza's up? - more wheat flour, i antique, you know? - there you go, there you go. - you know, that dust on me.

is. - my wonderful creation. - here it comes. - here it comes now. let's see what this looks like. thank you. - the pizza you made. - you're welcome. - that doesn't look too bad. - no, i told you, you did a good job. - look at this. - and we got a couple salads coming out for us. - and you also make great salads here too, thank you very much. - you're welcome. - those look really, really good. so you're not only known for your great pizza, but you have awesome salads as well, am i missing anything else that people should get when they come here? - i mean, our salads are amazing, our pizza is good, and we keep it simple, so that's all there is. y nice too. you come in here, they're all super kind. makes for a good environment, that's for sure. all right, so let's, can i dig in? right here on the square, awesome pizza shop. how do i say it again? - no-che. - no-che. - noce gourmet pizza. - come check it out. all right, when we come back, a chardon tradition you don't wanna miss.

with my little girl, every food is finger food. t after one day's use, dishcloths can redeposit millions of germs. so ditch your (germy) dishcloth and switch to a fresh sheet of bounty (paper towels). look, a fresh sheet of bounty (paper towels) leaves this surface cleaner than a germy dishcloth, as this blacklight reveals. it's absorbent, durable, and three times cleaner. so ditch your (germy) dishcloth and switch to

we're spending a beautiful morning here in chardon, a city that's been around for a long time. in fact, our next stop may be one of the oldest places here. dates back to 1834. (soft guitar music) - the mill has been here since 1834. it is unusual to find a working mill in this area,

from pancakes to muffins, cookies, they're all homemade, so all you have to do is add a few ingredients. - this is our finished product that we do when we mill. this is our whole wheat bread flour, which is the red spring hard red wheat berries. this is our whole wheat pastry flour, which is made with soft red winter wheat. this is our corn flour which, you can see, is very fine. then the cornmeal, which is a little bit coarser. and then, finally, the other one, which is the most coarse, is the yellow corn grits. (soft guitar music) - our popular baking mixes are very seasonable, so, during spring, we have shortcake for strawberry season, we have blueberry mixes for blueberry season,

apple season comes around, we have a great apple crisp mix. - sandy is bagging the pie crust mix for one of our customers. it uses some of our pastry flour it has in it. (machine whirs) - [producer] what are you doing? - right now we're shaking the air out of the bags before we seal them to put them into the paper bags for the customers. because our flours aren't treated with chemicals. they're milled, they remain whole. - so if you wanna make a fresh loaf of bread, you wanna get our flour. we carry a lot of locally made items. we have ohio honey, we have jams and jellies, we have soup mixes, and gift baskets.

thrown, it's just locally made, people like that. it's heavy, it's really nice for baking. - people like driving, you know, to geauga county, first of all for the history and the scenery, and the quaintness of it. they enjoy the fresh products that we mill here. they have a chance to do their own bread baking, and i think that's a big sell, and it's a unique item that isn't, you can't just go to a supermarket and buy it. - fowler's milling company is closed on sundays and holidays, but don't worry, you can still buy a lot of their products in surrounding stores, and speaking of surrounding stores, that's where we gonna find natalie.

along main street, you will find the carriage trade boutique. and mariann, from what i hear, this is one of the only places that, when people wanna come and do a little shopping, specially the ladies, they need to stop here, there's not many around. - absolutely, we're the only boutique right here in chardon and we're thrilled to have been here for four years now. - now i know i get excited a lot with this show, but when i walked in here, i found so many great things that i love so much, including, i gotta show you right away, i gotta get this. this adorable sweatshirt. of your clothes from? - i do all my buying mostly from chicago at the stylemax. a lot of different vendors are there to show their new wears. and we actually-- - here's another one. - yes, it's a beautiful dress. that would look great on you as well. - i love it. - so, i find many different companies that we can buy from from the stylemax show in chicago. - what would you consider the style of the clothes that you have here? and what kind of woman would like,

- there are a lot of different women. i try very hard to have items that would fit many different sizes and many different ages. so we have a lot of clothes that are comfortable, yes. - cute sweaters, and for this time of year. - stylist. absolutely. new things all the time. generally coming in, new things in the spring, and then again in the fall, and also for holiday. - now, on top of that, i'm looking around, i see a whole table full of jewelry here, what are some of your favorites pieces that you sell? - i love these bracelets right here. this is very lightweight, you have to hold that. - oh, that is. - those are made out of guitar strings. - how neat! - so, i think they're unique and, like i said, very lightweight, i love the fact that they're silver and gold, so you can wear them with everything. - i'm a person that loves the mix of silver and gold. - yes, i can tell that with your ring. - yes, yes. (laughs) now, and then, your purses too. i wanna grab one of these.

- yes, this is an envelope purse, and has a great magnetic clasp on it, but the unique part is it has a strap inside, you can wear it a crossbody. - look, scarves. i love this scarf, this is on my list as well, of things i would like to buy. and then you have great gift ideas for women. - we do. - i wanna bring you back here and show you one of them. these bags, they look like your ordinary purse, right? cute ordinary purses. why don't you show us what they turn into? - this happens to be one of our best gift items that we've carried and it is a wine bag. it is a wine purse that's insulated inside, and the fun thing is that you can give this very inexpensively, it's very affordable, to a girlfriend, so it's a great girlfriend gift. and great for a byob party, or going to a restaurant where you can bring your own bottle of wine.

d so these are all the same? - these are all the same, this is actually a shoulder bag, so, made of leather, this one, so, there you go. same type of thing. - i love that, let's see. i'll be your little model. - it matches your dress. and each one comes with its own corkscrew in it as well. - does it really? - yes, it does. - now, how about over here? what's that now? - well, this one actually is the same thing, only it carries two bottles of wine, instead of just one. - well, that's for the party on your life, right? - there you go, absolutely. - i wanna go over here because these are great, e what i mean, there's tons of shoppers in here too. these are great. - they are. these are called pouchees, another great girlfriend gift. we have a lot of people that buy these. this is to put all your necessary things inside your, that you put inside your purse, and if you wanna change your purse, all you have to do is take it out, put it in the next purse. - put it in the other one. - so it's a great idea. - so it makes the changing of purses hassle-free. - yes, absolutely.

at the counter, so many great little bracelets, i see you've got a lot of different lines. - yes. - so if you need a place to shop, and you wanna buy some really cute clothes, or accessories, you have to come to mariann's shop. again, we're right in the heart of chardon square here. and i think that's all we need to say about this place. - thank you very much. - i absolutely love it. so, once you're done shopping now, after the break, we're gonna take you to do a little bit of chocolate tasting and some delicious food. after the break.

it's a sign that means we've locked up and headed off to do something we love. luckily, there's an entire state dedicated to those little signs. with 19 million acres of woods, "gone biking," "gone golfing." and the world's longest freshwater coastline, "gone rock skipping," "gone sailing," "gone wandering." meet you on the playgrounds of pure michigan.

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welcome to our road trip to chardon. you know, if you're spending an entire day here, you're gonna get a little bit hungry, and you're gonna want something possibly even extremely healthy mixed with something really sweet. and this is the place to come. we're at the buckeye chocolate company, but they have their cafe here as well. eric, first of all, i don't know how you do it. so you started off with, check that out, chocolates. - so what was your whole idea and concept behind wanting to do the chocolates? - well, we started our chocolate factory in 2004, and started making classic american chocolates, manufacturing, we make all our own centers, and chocolate coating in our factory over in middlefield. we wanted to expand on the concept in, we opened the store, so then 10 years later, we opened the cafe in middlefield, so we have chocolates, coffees.

- okay, so this is the flagship store. - this is the flagship store. - so, you have everything, i mean, the chocolates look phenomenal, and i'm getting one of these salted caramels by the end of this. and then, on top of it, so people can buy the chocolates to go, great for gifts, but now you've added, so if you want the sweets, that's great, but now you've added something else on top of it, which is really great. - we've added our, our whole food line. - yes! - yeah, we've added salads, we have fresh salads, locally sourced lettuce, we have wraps, everything is made in-house, different sandwiches. t's healthy. - it's very healthy, everything's baked, nothing's fried. - i wanna go sit down and maybe we could order a couple of things? - sounds good, let's do it. - you need to see this. so, before we get to the food, we have to, i think, talk drinks real quick, because i know you mentioned those, and this, i hear, is one of the favorites, at least, our producer's favorite, that's for sure. - that's right, that's our cold brew iced coffee. so, every batch of the cold brew

- one drip per second. - one drip per second. - kristen, don't kill me, i know she probably wants to drink this, but i want to try it now. i'm not a coffee drinker and i, she's right, i honestly think i could drink this. - all right. - it's really good, keep going, natalie. now what about that? - that's our classic latte. - it's good! - most of the baristas here can do latte art, this one has the heart in it. - it's gorgeous. - we have different rosettas latte art, they've also been known to put their phone number in the coffee. - do you leave your phone number in the coffee? - not for everyone. (laughs) - oh, it has to be a special person. that is awesome. so, food now. so, i told you that they have all these great sweets, but look how delicious the food looks, and so incredibly healthy. that wrap, is that a hummus wrap? - it's a hummus wrap, that's our hummus wrap, correct. seasonal southwest salad. - that's what i think i wanna order. - our menu changes twice a year, the summer and then again in the fall.

you. and what's on your blt, 'cause it looks a little bit different than what i'm used to, and it looks good. - bacon, lettuce, tomato, avocado. - well, i think that the thing that makes it so great is you get this really delicious healthy meal, and then you don't feel so bad getting a bite of chocolate to go, right? - you gotta have chocolate for dessert. - now, there are so many delicious things here, i have to ask you what your favorite is. - i like the salted caramels. - you like the salted caramels? - sea salt is on the caramels. my other favorite is the buckeyes. i mean, who doesn't like peanut butter? - that's absolutely right, buckeyes are delicious, but i think i'm gonna go with you first on the salted caramel and try this. i need a box of those to go. (chuckles) it's amazing. so good, so, we're right here, what street are we on? - we're on water street. - on water street, chardon. people, please, come and eat. i absolutely love it. and get your chocolates to go too. delicious. all right, coming up after the break, david is taking you to do a little apple picking here in this great town.

- welcome back to new day cleveland. it's our very special road trip to chardon, and when you go to chardon you find farms or orchards, and that's why i'm here at sage's apples with ben. how do you do, ben. - doing well. - i bet you are. i'll tell you what, i always heard something about an apple a day keeps the doctor away. that might be true, but does it make you taller also? - i think so, yeah. - it's working pretty good. so, i saw your dad, your dad is standing here

p down there, you must have got your height from the mother's side, then? (chuckles) - no, my uncles are as tall as i am, also. and our whole family is pretty tall. - well, that's pretty good, 'cause have your dad, bob down there picking the low apples, and you're picking the high apples. - yeah, that's what i like. my brother's there, tall too, he's picking. - oh, that's your brother with the headphones? hey, how are you doing? - good. - hey, so this is a beautiful place out here. i gotta tell you, just driving out here was fantastic. i live on the east side of cleveland, eastern suburb, and this is not that far away, here, but it's like coming to another world. - yeah, it's beautiful, we love geauga county. - yeah, it's fantastic. so, how many different kinds of apples do you grow out here? - well, we say we grow about 50 varieties. but it's a few more than that, we sell 50. and we have peaches, and apples, and blueberries, and grapes, and lots of different things. - yeah, i love that. when i drove up into the big parking lot, a bunch of cars up there and people going into the farm market, and you sell all these different things. how long can you keep these apples? what kind of apples are we picking now

and we'll have cardinal into december, somewhere around that time. - what's the best thing for cardinals? i go to the store and i see all these different apples, and i'm not sure exactly what to do with them. - cardinals are great for eating, probably the best for eating. but a lot of people like to bake with them, or make sauce with them. one neat thing about cardinal is that they, when you slice them, they don't turn brown, they stay nice and white. so if you wanna slice it for lunches and so forth, it works really well for that. - so when does the apple season start? when do you start picking your first apples? t apples? - late july we start with lodi and transparent. right now we're getting into the better varieties, we have mcintosh and cardinal, honeycrisps are starting this week, we'll have jonamacs, galas have started now. and then in october we'll have macouns, melrose, golden delicious, red delicious, of course are the standards. - you're like a genius, you can remember all this. (laughs) it's unbelievable. hey, and you said we're getting to time of year when it's the better apple. so what makes the apples better this time of year

just 'cause there's so much heat, you know, in the summer. so, once you get into the fall and it's cooled down, and the days are cooler and have a lot more sun, they redden up, and they stay nice, and firm, and crisp, those varieties just taste better too. - we've had a sort of a drought-ridden season, at least we think we have, listening to all the guys on the news. how does that affect the apple crop? - the apples do pretty well, specially the fall varieties here. now we're getting the ones that, they may be a little bit small but not that much, we can irrigate some stuff too. so the apple trees that are planted close together, there's a little more problem with that, but the trees do pretty well. - yeah, i know, we were a couple of rows over from here, and tom, the photographer, and myself were trying to get over to talk to you, if you're in the wrong row, you're not gonna get into the right row. - no, no. - they're pretty close together. - we try to keep the trees growing well, and keep it filled in, we don't wanna have blank spaces. - hey, so we wanna invite the new day audience to come out

what days are you open, what are the hours? - we're open 9:00 to 6:00 daily, and sundays we're open 11:30 to 5:00. - okay, so when were pulling in the parking lot, we were checking the store, is there any time that you ever let people wander around the orchard a little bit, look around? - no, we don't do any pick-your-own. we pick everything ourselves and make sure they get picked right. and there's samples in the market, you can sample all 50 varieties. we'll have winter squash and other veggies, and other things in the market also. - okay, one last thing i wanna ask you. i see you picking certain apples, and leaving some behind. and get the other ones later, right? - yeah, probably monday or tuesday we'll get the rest. we just want them to get a little redder, looking for a little more color. - you don't pick them until it's their time to be picked. - we try, yeah. - i love it. sage's apples, check it out in chardon. speaking of chardon, see, we're outdoors now, so why don't we go indoors to check out some decor. (inspiring music) - the nest is a place where you can come and get painted furniture we specialize in, or vintage chic home decor.

can also find gift items. from small pieces of furniture to chairs, to buffets, to tv consoles, to a unique home pillow with ohio on it and a heart for your city. we also carry candles and home decor, shutters. it's always evolving and it's always changing. we try to mix it with new products, flea market finds and handmade goods. we try to bring in anything that's old, i work on every single piece in the store. i custom paint everything in the store. we use our dixie belle chalk paint. i want them to be happy. ultimately it's my name on that piece, and ultimately i'm in somebody's house, so i want them to enjoy it. and i want them to cherish it and i like when i know the people that are buying the things. crazy to think that there's little pieces of stephanie talty inside people's homes, but i'm honored.

that works at a local hair stylist down the street, it was an old family heirloom, and she didn't have any purpose for it. so i am bringing it back to this day and age using our dixie belle chalk paint. as you can see, i already started painting it with the black paint, but before i started painting it, i had to do some repairs to the old veneer across the front. and for that i used our dixie belle swamp mud. it helps you patch in any areas that need fixed or sanded. once the piece was fixed and sanded, and ready to go, i picked a color of choice, which is midnight sky from dixie belle chalk paint, and you apply your paint using a chalk paint brush. this goes on very easy, it's very user-friendly, and it hides any imperfections. usually the dixie belle chalk paint, you need one to two coats. if you're painting with a white or cream, it usually takes two to three.

bly even switch out the hardware with some new hardware. it's very easy. this paint is all natural, there's no chemicals, there's no smell, and takes only a half hour to dry in between each coat. once that's done, i will apply our dixie belle clear coat. that's a satin finish that coats the entire piece, and so that you can clean it and wipe it, and you're not afraid your kids to play on the top of it with their toys and their legos. we have over 30 colors. the paint is made in florida, it ships from florida, which we really like, it's all u.s.-based. paint can change an item 100% and you can still have the memories of that furniture. you don't always need to go to the big stores and buy a new piece of furniture. why would you want the same piece of furniture as your next door neighbor, when you can take something that you already have and change it?

and if you wanna learn some more, you can get some lessons from stephanie. just find out the details on their website. coming up next, it's breakfast and dessert. i'm really good at war. i love war in a certain way. including with nukes, yes including with nukes. i know more about isis than the generals do, believe me.

ctable, unpredictable.

ck to our road trip here in chardon, ohio. i love this city, i'm telling you. kim, were you born and raised here by chance? - i was not, actually. - you weren't? - i transferred in. - so you're a transplant, and you clearly love it a lot. - i do, a lot. the kids all went to school here, it's just wonderful. - so this is her place, spinner's. and i'm guessing, by the name, judging what i see around the ceiling here. - the records spin the entire-- yeah, so my dad named it spinner's, and it was a good idea when he said it, - cute little diner right here in chardon. so, you really get a 50s vibe when you come in here. - that's what we're trying for. you know, the era was just so family-friendly, and we are very family-friendly and that's why we did it, you know. kids coming in, babies coming in, that's why we did the 50s theme. i'm italian, but we still did the 50s theme. - all right, so you picked the 50s over italian food. - yes, yes.

ere. - thank you. - draws people in time after time again. do you get a lot of regulars? - we have our regulars, we have families that come in, we know what they love before they sit down, my girls will get their drinks on the table before they sit down. - wow! so, is the menu, is it reminiscent of that time too? - it is, it's all reminiscent of that time, and everything has a name. movie stars, cars, shows. my daughter interviewed my parents, when she was making the menu up for me, and everything has a name. and order eggs, bacon, and toast. you're gonna order a ford. - a ford! - or you're not gonna order pancakes, you're gonna order a chevy, you know. - all right, we're gonna show you some of the great things you can order here now, i think. i must admit, these are some of the neatest-looking dishes i have ever seen in a restaurant. and i've been in a lot of restaurants, kim, that's for sure. - thank you. - i gotta start with this one because i, that's gotta be a taco. is that a burger? - it is a burger. and it's called our poodle skirt. - makes perfect sense.

- all cheddar cheese. - that's your little poodle skirt there. so how do people eat that? - they either fold it up inside and makes it more crunchy. or they break it off like chips. and then there's our spinner's sauce on it, which i make here, and they dip it in that. - is that your specialty sauce? - yes. (laughs) - now, how do you make it that, though? - it's all on the flat top for a long time. and it's our fresh burger, never frozen. - you just put the cheese on the outside of it? - yep, on the outside, i have a special spatula they pick it up with, and, yeah. now, all right, now what is this? we got a scrambler going on. - that one is a roy rogers steak skillet. and that is our home fries, and steak, cheese, egg, a little banana peppers, and has italian dressing. - italian dressing on there too? - yes. - whoa. that's what i'll probably go for. - red peppers, yes, roasted red peppers. - and then, there's a lot going on on that one. - that's our leave it to beaver. (laughs) that is our home fries with our homemade sausage gravy,

there's a lot to all of these. what is that? - that is our nash rambler. - okay. - that is homemade meatloaf, homemade potato pancakes, topped with gravy, stabbed with a steak. so you've got a whole pile there of meatloaf, two potato pancakes, you know, with sour cream and applesauce. - i'm full just looking at that. (laughs) okay, now this looks delicious. - that's our double de--, it's kinda falling today, - that's all right, 'cause it's so high. - it's our double decker burger. it's our spinner's specialty burger, and all the sauces made at home, gonna think you're back in the 50s in one of the drive-thru restaurants. but it brings back a lot of memories for a lot of people. - this is such a great-- - this is our biggest seller. - it's such a cool restaurant, i absolutely love this place already. i know that you have a lot of the records up on the wall, and did you bring that one for me? i brought this for you to sign. - are they signed by a lot of customers? - a lot of our regulars, our regulars come in, and a lot of them are actually out of my parents' jukebox that they have in their basement. - really, so these are real records?

that you're letting me sign one. now we just gotta find a good place to hang it. - we will find a very good place, put lights on it, how's that? - well, i have a little bit of time, because dave is gonna take us outside, so i have a little bit of time, i'll help you out, okay? - okay, good. - thanks so much for having me. sign away! - well, we've had a little lunch, and a little dinner, what are we missing here? dessert. and i've got the perfect place. it's a bakery that's named after a little girl. it's called sweet grace anna's. (soft guitar music) - sweet grace anna's is a specialty bakeshop where we specialize in doing cakes, cupcakes, french macarons. we also do little pastries that you can come in and purchase. and as far as cakes, we do wedding cakes, and all kinds of artistic cakes, as well as just simple ones as well, and dessert cakes.

just to put a little focus on her, so that we don't forget who's important. we work together, my husband's owner, and we both do the work in the bakery. he's more of the artist, and i do more of the baking, although we do both, we each do both of those. - through the years my wife and i have done and seen every kind of cake you can imagine. so, if someone needs something that looks like a tyrannosaurus rex, or a rusty pickup truck, - everything we do is completely from scratch. we don't use any type of boxed mixes in our baking, and we use the highest quality ingredients that you can find out there. so everything is butter made, high quality cocoa, and chocolates, and just actually very delicious. the cakes are very moist. we like to put out a cake that looks great,

and when i got married, i decided to create my own wedding cake, and then i just became obsessed with baking and decorating. and i just sort of fell into it and it ended up becoming a really great business opportunity. he was actually a website designer for the city of cleveland, and i dragged him into it, because he has so much talent artistically, and he can make all kinds of sculptures and figurines. - the biggest pleasure i get e. and then having customers come back years later, and still think fondly of their cakes, that really is, it pays me better than anything, so. - our cupcakes are very eclectic. we like to do a wide variety. we do have some that are signature to our bakery, the one is a french toast cassata cupcake. we turn the cupcakes into french toast,

fresh strawberries and whipped cream, and it's just unbelievably delicious. everything that you can possibly imagine in a cupcake, we can do, and have done. the macarons are just actually quite delicious. they're very crisp when you bite into them, and then they melt. we just do all different kinds of flavors. but our signature one we do is a sea salt chocolate. we also do a raspberry that is just loaded with flavor, when our customers first taste our cupcakes, they are just absolutely thrilled with how delicious everything is. our icing is really yummy, it's not overly sweet, but it's sweet enough. and with all the real flavors, the cake is moist, we never get complaints about our cupcakes. - i love the variety. you never know from one week to the next whats' gonna come down your pike. it's just fun, it's a fun, stimulating job.

on sundays and mondays. okay, coming up after the break, our road trip to chardon continues. and no, we didn't forget about it. coming up next it's everything's maple.

honey nut cheerios get their delicious taste from honest ingredients. like real delicious honey, ok that's still honey. ahhh, there we go. were back to honey again. who's directing this? that guy, figures.

chardon is home to so many great restaurants. you'll need to visit it more than once. and here's another, where you must sample the menu. (soft guitar music) - bass lake taverne is a casual atmosphere fine dining restaurant so you can come in your jeans, or you can come dressed up. offer our guests. we cater to young children, 'cause we have a children's menu. in the summertime we have our blues and barbecue. we have one sunday a month, we do ribs and chicken. we have a blues band that comes and plays. we also do clambakes in the fall. i think what makes this most iconic is our customer service and our consistency. and the fact that we have customers that come, you know, two, three, four times a week to visit us.

ple, penne pasta, for, like i said, at least 25 years, 30 years. and he's actually put two kids through college with this famous penne pasta. we start off by sauteing tomatoes, and then we add oven-roasted red peppers. then we add some green onion, we saute that together. together. i'm gonna drop my penne pasta down, that will cook about four minutes. then we have our grilled oven-roasted chicken. gonna add that in. i think it's so popular because every time you come in to bass lake taverne, it's gonna be made the same every time. and people have been coming here for years knowing that this is their favorite dish, they can come in any time of the day,

we wanna cook the noodles in the rich broth, and it's gonna stain the noodles, they're not gonna be white noodles, they're actually gonna take on that red stain color from the roasted red peppers and the basil butter. and then to tighten the sauce up we use shredded parmesan cheese. that will bring that veal stock and the basil butter together. toes, they're gonna release a little bit of water, so that cheese is gonna tighten it up really nice. it's gonna add a lot of good italian flavor to this. and we finish the dish off with some fresh spinach, that's the last thing that we put in. i wanna wilt that spinach down just a touch. looks good.

got a nice entree bowl here. (playful music) - we always eat lunch here, and dinner, and brunch on sundays. - this is our number one place to go. i mean, hands down, the service, the food. when you think about the places in the area, it just can't beat bass lake. the patio is awesome, people are great, can't beat it. - bass lake taverne and inn is located on route 44 in chardon. natalie. - you know, we can't visit chardon without tasting some great maple syrup. if it's maple, they make it. here's a look at richards maple products. (soft guitar music) - richards maple products started in 1910 when my great-grandparents got married,

we're one of the very few year-round maple businesses. we gotta make other stuff besides syrup to set us apart, so we've got maple everything. geauga country is like the maple capital of ohio. the benefits of getting the massive amount of snow is it's great for maple sugaring weather, so that's the perk of having, you know, over a hundred inches of snow in the wintertime. there's four different grades. there's delicate, amber, dark, and very dark. determines what we get when. first part of the season makes for delicate syrup, it's very mild-flavored, maple, but it's sweet. and as the season progresses, it makes for darker, stronger flavored syrup. the amber is the most popular. it's kinda right in the middle, and it's best used for pancakes or whatever you want. what you get in the grocery store has got a lot of corn syrup in it. most of them have no maple at all. there's a lot of chemicals and stuff.

's all what mother nature gives us. we try and come up with a new product whenever we can. we played around with maple dressings. it took us a couple of years to develop the recipes, but they've turned into a very popular product, specially maple balsamic dressing, it's good on regular salad, but it's also good on fruit salad and salmon. well, maple granulated sugar is very versatile. it's been around for a long time, we just cook the syrup down more and stir it, just a pure granulated sugar. it lasts for a very long time, you can use it in place of white or brown sugar, you can add a little water to it and bring it back to the syrup form. so that's very easy product to use. you can even sprinkle on top of toast or oatmeal. i really enjoy making in the spring. get you out of the house, get to be outdoors.

and, you know, kinda spend time together, and it's quiet. - richards maple products is open all year-round, but keep in mind, during the summer months, their hours do change a bit. chardon itself, a city to come any time of year. i love the square here. it's so quaint and beautiful, you can walk around, enjoy an entire day. go get some of those freshly picked apples, do a little antiquing, we showed you great places to shop. there's so much to do here. come take our little visit, or do your own. it's chardon, ohio. 45 minutes or so, maybe even less from downtown cleveland. great trip. i'm natalie herbick and we'll see you on the next new day cleveland.

i know you! [laughs] welcome! hi! we're your neighbors. we live across the street. thanks for this. i see you've got time warner cable like the rest of the hood. genius. yeah, they offer tons of free hd channels.

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dr. oz: the biggest medical break throw-throughs only on oz. see what a cracker can reveal about your health in 30 seconds. a huge break through. plus, cancer stole his penis. can a ground-breaking transplant help? if you leg, why not this? a game changer. >> coming up next on oz! dr. oz: we'll save lives today. are you guys ready to get healthy! [cheers and applause]