Thanks, everyone, for the excellent suggestions. This was for an "Iron Chef" competition at work. I eventually settled on:

Ginger Pound Cake with Ginger Saffron Ice Cream and Ginger-infused Bourbon Whipped Cream.

It won Best Tasting!

Looking for recipes with bold, upfront ginger flavor. Any ideas?

My Mom made a strange version of French Toast. The essential difference was that her recipe called for a boatload of baking powder, and the battered bread was then deep-fried. They would puff up like crazy, but were wonderfully crispy on the outside and light and airy on the inside.

For my wife's birthday, I want to make a cake featuring white chocolate. What are your favorites?

Many thanks!

Chowhounders,

We're looking for an elegant fish entree for Christmas Eve. About 15 people, and we would prefer something that can be assembled ahead of time and popped in the oven. What are your winners?

Cheers,
pombetom

Dear Chowhounds,

What are good places for coffee on Saturday morning in University Circle area?

Many thanks!

Dear Chowhounders,

We received some spelt berries in our CSA a few weeks ago. Any suggestions for cooking with them?

Many thanks.

Any suggestions for interesting, casual places within walking distance of the Four Points hotel in Victoria? Many thanks.

Hi Fellow Chowhounders,

What are opinions about the best, most authentic Mexican restaurants in Cleveland?

Many thanks!

Oven roasted chicken on oat with:
pepper jack cheese
lots of spinach (no lettuce)
tomatoes
red onions
cucumber
olives
jalapenos
black pepper
southwest sauce
toasted, if available

I am amazed that it is so difficult to find a wire rack that will fit in a standard half-sheet pan. Does anyone have a suggestion for where to look?
Thanks.

Hi all,

We're looking for a great place to eat, and we have a 5.5 year old with an adventurous palate. Any suggestions?

Many thanks!

We want to take a week of vacation in 2010 right after Easter in April. We love great food. Does anyone have a resort to recommend?

Many thanks!

Dear Chowhounders,
I will soon be the proud owner of a 1 ounce fresh black truffle. What say you as to the best recipe in which to use this fine fungus?

Many thanks!

You've received many excellent comments. My two cents:
Yes, to get the best meaty crust, you will create hellish amounts of smoke. (Been there, done that!) Restaurant (and tv cooking show) kitchens have extremely powerful vents to get rid of the smoke. Hence, my favorite way to mimic a steak-house steak is to use a cast iron pan (not a grill-pan, but one with a flat surface), and use it in my outdoor Weber grill, preheated on high for at least 15 minutes.
Ribeyes have plenty of fat, so I don't see the need to oil the steak. I would salt it liberally, and let it come to room temperature. The salt will help create that crust you're looking for. And for a truly cardiac-episode-inducing topping, a thin slice of foie gras on the top as the steak rests.

Can anyone recommend someone for annual knife sharpening service in the greater Cleveland area? Where do local chefs get their knives sharpened?

Many thanks!