Henry's at the Barn

By Lori E. Switaj

Serving up meals for one of the world’s premier sports

teams can be fairly daunting. For chef Paul Jagielski, it’s all

in a day’s work.

Jagielski owns the Avon-based Henry’s at the Barn,

which specializes in southern cuisine, but he also runs

North Coast Hospitality. He opened the service three months

after Henry’s debut in 2006. Jagielski began the new operation

after being approached by his former employer, the

Cleveland Indians, to provide the team with food services.

“I provided food for them in 2006 and 2007, and I’d like

to note that was the last time the Tribe was in the playoffs,”

Jagielski, a Sheffield Village resident, jokingly said.

When the Cleveland Clinic Courts, the Cavaliers’ stateof-

the-art practice center, opened in October 2007 Jagielski

was asked if North Coast Hospitality would provide food

services.

“(Cavaliers general manager) Danny Ferry approached

(Indians’ general manager) Mark Shapiro about who to use

for a chef and Shapiro said, ‘Try Paul,’” Jagielski said.

The facility, which boasts a weight training area, players’

lounge and open offices, also has a fully equipped

kitchen.

Jagielski’s assistant, Terry Bill, remains on-site at the facility

preparing a brunch item buffet that allows players to

eat at their leisure. A typical buffet might include breakfast

items, made-to-order omelets or a panini.

North Coast Hospitality also provides meals when the

team travels on chartered flights.

“We prepare meals in 6 by 6 boxes for the plane,” he

said of the Cavaliers, which are in the midst of a promising

playoff run.

Significant thought goes into what the team will eat.

“We work with the team nutritionist,” Jagielski said.

“We go with food rich in antioxidants and that are anti-inflammatory.

Sugar is an inflammatory, so we avoid sugar.”

Grains, nuts and fibers are heavily used, as are proteinladen

items such as turkey, fish and other meats. Beef is

served in moderation.

“Everything is healthy,” Jagielski said. “A typical meal

could be chicken or seafood pasta with a garlic cream sauce

or lobster tails. I try to keep it simple and light.”

The players haven’t embraced all meals and Jagielski

gets feedback on what does–or doesn’t–work.

“The corned beef didn’t work,” he said. “Pasta is always

good. These guys can eat it; they’re burning the calories.”

Cooking for the Cavaliers has its perks. The players occasionally

stop in at Henry’s at the Barn (www.henrysatthebarn.

com), and Jagielski was recently invited to

travel to Los Angeles with the team and stay at the Beverly

Hills Hotel (he had to pass due to a business meeting). And

of course, he roots for the team, but not just as a fan. Seeing

the players interact has given him a new appreciation for

the team.

“Of course I want Cleveland to win,” Jagielski said. “But

these guys deserve it. All of them; the GM, coaching staff

and players are all working hard. They’re super fellows. The

camaraderie among themselves is fantastic.”

Knowing he’s playing a part in the team’s operations isn’t

the only bonus he’s had running North Coast Hospitality.

“My favorite part of this is starting a small company and

having it grow,” he said.

North Coast Hospitality also caters corporate events and

prepares food for professional athletes. It recently catered

an event honoring Cleveland Mayor Frank Jackson, and

Jagielski is expecting to provide chef services when the

Women’s US Soccer Team comes to Cleveland in June.

He’s also keeping busy with the start of “patio season” at

Henry’s at the Barn, which won back-to-back awards for

“Best Patio” from Cleveland Magazine.

“We’ve got a patio menu with items priced at $5-$15,

happy hour and we’ll be starting our wine festivals May 17,”

he said.