CLEVELAND, Ohio -- I occasionally attend events where there's a roundup of chefs and caterers. I almost always make it a point to see what Spice of Life Catering Co. is serving -- it is invariably imaginative, locally sourced from sustainable ingredients, and expertly prepared. Even today, that's a fairly uncommon accomplishment.

So when I heard that Jackie and Ben Bebenroth, Spice of Life's owners, finally opened a restaurant, I headed for Spice Kitchen & Bar as soon as I could.

They've made nice use of the space that has previously housed a litany of enterprises -- among them, La Boca Barrio, Roseangel, La Boca, Krazy Mac's Cafe, Cheddar's, Snickers and Lou & Eddy's. Spicy colors splash the walls, there's a new look to the bar, and rooms are slightly reconfigured. It all comes together for a nice effect, given that there was never any set plan to open a restaurant.

"We were growing really fast and eventually realized we'd have to make a move," says Ben Bebenroth. "I was looking at a space in the Flats, when Karen Small [Flying Fig chef-owner] said to me, 'I really think you need to check out the Boca property.' "

It's a good fit. Because the Bebenroths' catering business is flourishing ("frankly, we're 90 percent booked for 2012," Ben says), they set their sights on a casual motif and an extremely compact seasonal menu. It consists of just five "snacks" (such as mushroom beignets with goat cheese creme fraiche and polenta chickpea fries); two salads; a soup du jour; and a half-dozen "substantials." The last include buckwheat noodles in a shiitake and mushroom broth with winter greens; an andouille burger with house-smoked cheddar and coriander chips; and seared chicken breast with spaetzle, bacon, root vegetables and hickory sherry pan sauce. A steak, a grilled pork loin and a risotto featuring preserved squash round out the mains.

If you order, you should be in good hands. Andy Strizak, formerly Michael Symon's executive chef at Lolita, keeps the kitchen cranking at Spice, while Brandon Walukas heads up the catering side of things.

Spice Kitchen & Bar: 5800 Detroit Ave., Cleveland (Gordon Square); 216-961-9637.

No wheat for you ...

People who have celiac disease seldom can dine from buffets; all those options represent a major gamble because of hidden gluten. But on Saturday, Feb.18, diners with celiac disease can dig in. Tommy's Pizza, Chicken and Ribs in North Ridgeville is presenting three seatings for a Gluten-Free Buffet, featuring fried chicken, jojo potatoes, pizzas, wings, a full soup-and-salad bar, and dessert pizzas. Gluten-free baker Chandra Morgan-Henley will be on hand, selling breakfast pastries, cakes and loaves of freshly baked bread.

Tommy's Pizza, Chicken and Ribs: 34441 Center Ridge Road (corner of Pitts Road), North Ridgeville; 440-327-1212. Reservations are required for the seatings at the restaurant's Gluten-Free Buffet on Saturday, Feb. 18: 1, 4 and 6:30 p.m. $16.95; $7.99, children 3-9; free, children 2 and younger, with an adult purchase. Prices do not include tax or gratuity. For additional details, go to the Celiac Disease Foundation Northeast Ohio Chapter website: neohioceliac.com.

Putting his stamp on family biz ...

Over in Fairview Park, Stamper's Grill Pub scion Jimmy Stamper continues his efforts to upscale the menu without losing sight of the casual, music-loving crowd. "We're trying to end up with a menu that the locals love even more than usual," says Stamper. For example, he has a Great Lakes Brewing Co. beer dinner coming up at 7 p.m. Wednesday, Feb. 29. The price is good -- $35, all-inclusive -- but the menu will be announced as soon as GLBC decides which beers will be featured. "We going to feature some brewery exclusive that I haven't had yet," says Stamper. If you're willing to take a chance, call for reservations.

Stamper's Grill Pub: 21750 Lorain Road, Fairview Park; 440-333-7826. Reservations are necessary for seating at Stamper's special beer dinners.

Let the swirling begin ...

Serious hops heads and budding oenologists can lend a hand -- and, learn a little -- at the upcoming Spring Fabulous Food Show, Saturday, April 28 and Sunday, April 29 at the International Exposition Center in Cleveland. The American Wine School, sponsor of the show's Grand Tasting Pavilion, is looking for "a few (hundred) volunteers" to help pour and perform other services as part of the beverage team. If you volunteer, says wine school director Marianne Frantz, you'll receive free admission to the show for a second day.

American Wine School: 812 Huron Road E., Suite 790, Cleveland; 216-685-WINE (216-685-9463). For more information on the Grand Wine Pavilion at the Spring Fabulous Food Show, or to volunteer, email info@americanwineschool.com or call 216-225-1493.

VERY SMALL BITES . . .

• In the Jan. 23 issue of Nation's Restaurant News, Greenhouse Tavern owner Jonathon Sawyer was named one of America's "Top 50 Restaurant Game Changers." He earned kudos for emphasizing, and striving to help customers understand the importance of, ingredients that are local, fresh and high quality.

• The annual Mardi Gras promotion at Salmon Dave's Pacific Grille is the Rocky River restaurant's biggest event. Although the promotion runs throughout the week, Sunday nights offer the best deal: live jazz, plus $10 off the jumbo Taste of N'Awlins Feast, regularly $34.95. Salmon Dave's Pacific Grille: 19015 Old Lake Road, Rocky River; hrcleveland.com, 440-331-2739.

• Mark your calendar, and book a table: Downtown Cleveland Restaurant Week, organized by the Downtown Cleveland Alliance, runs Monday, Feb. 27 through Sunday, March 4. There are plenty of good deals to be had: Three-course dinners cost $30, and comparable lunches are priced at $15.

The event, featuring more than 40 restaurants, runs Monday, Feb. 27, through Sunday, March 4. Find details, including participating restaurants and many of their menus, online at downtowncleveland.com.