Food Guy: 'Judgement of Paris' at Fairways event; Sarah's Bakery has NYC bagels

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  Published in Food and Wine on Wednesday, October 8th 2025 at 6:57 GMT by The Herald-Dispatch

Taste of New York in Cleveland: Sarah’s Bakery Wins Big at Fairways’ “Judgement of Paris” Food Event

A little slice of Manhattan’s bagel culture found its way to the heart of Cleveland last week when Sarah’s Bakery’s New York‑style bagels stole the spotlight at Fairways’ annual “Judgement of Paris” tasting. The event, which has become a beloved staple of the city’s foodie calendar, is modeled after the historic 1976 “Judgement of Paris” wine showdown that put California wines on the world map. In a similar spirit, the Fairways event invites local chefs, bakers and food‑enthusiasts to put their culinary creations head‑to‑head in front of a panel of judges and a crowd of eager tasters.

The “Judgement of Paris” at Fairways: A Brief History

The original “Judgement of Paris” was a blind wine tasting that shook the wine world in 1976, when California’s Sauvignon Blanc and Cabernet Sauvignon out‑shone their French counterparts. Fairways’ version, now in its sixth year, keeps the competitive spark alive but swaps the glasses for plates (and, in this case, bagels). A rotating group of judges—ranging from local chefs to food writers—evaluate each dish on flavor, texture, and originality, awarding points that ultimately crown a winner each year.

According to the event’s organizers, “We love the idea of putting our city’s best culinary talents on a stage that pays homage to an iconic moment in gastronomy.” The 2024 iteration was no different, featuring a full menu of baked goods, small plates, and, of course, bagels that arrived fresh from the ovens of a local bakery that has been a family‑owned staple for more than 30 years.

Sarah’s Bakery: From Cleveland to NYC Bagels

Sarah’s Bakery, located on Euclid Avenue, has built its reputation on faithfully reproducing the chewy, crusty goodness of a New York bagel. According to founder Sarah Kline, the idea began in 1990 when she immigrated from New York to Cleveland and missed the bagel shops of her hometown. “I wanted to bring that exact experience to people who lived here but had never had a true bagel,” she told the Herald‑Dispatch.

The bakery’s signature bagels—plain, sesame, poppy seed, and everything—are boiled in honey‑sugar‑water before being baked in a high‑temperature oven that creates the classic glossy crust. The dough is fermented for at least 18 hours, a technique borrowed from the Brooklyn bakeries that has helped Sarah’s bagels stand out in a crowded market. The result is a bagel with a dense, slightly tangy interior that pairs perfectly with cream cheese, smoked salmon, or a hearty spread of savory hummus.

The Competition and the Verdict

At Fairways, the judging was intense. Each baker brought two varieties of bagels, each presented on a simple wooden platter, with a handwritten description of ingredients and baking technique. The judges tasted each bagel blind, noting the crust’s crunch, the chewiness of the crumb, and the flavor profile. They also assessed the overall “experience” – how the bagel could pair with various spreads or meats.

In a close call, Sarah’s bagels won the “Best Bagel” category, edging out a local competitor from St. John’s Bakery and a newcomer, Maple Street Bakes. “The bagels were a perfect balance of chewy interior and crisp crust, and the flavor was unmistakably authentic,” said judge Michael “Mikey” Thompson, a local food critic who has written for the Herald‑Dispatch’s food column, “Food Guy.” The judges praised the bagel’s rise during the baking process and the subtle sweetness of the honey‑water boil.

Beyond the Bagel: A Community Celebration

While the bagel contest was the headline, Fairways’ “Judgement of Paris” is more than just a competition. The event’s organizers highlighted the community spirit that permeates the gathering. Food stalls from local restaurants, a live jazz band, and a pop‑up market selling artisanal cheeses and preserves created a festive atmosphere that drew over 2,000 attendees. A charitable component was also featured, with a portion of proceeds from the event going to the Cleveland Food Bank.

“The event is about celebrating our city’s culinary diversity and giving local vendors a chance to shine,” said event coordinator Jenna Lee. “Seeing Sarah’s Bakery’s bagels so well received by the judges—and by the crowd—was incredibly rewarding.”

What’s Next for Sarah’s Bakery?

Following their recent victory, Sarah’s Bakery plans to expand its menu. Kline says she is experimenting with new flavors such as cinnamon raisin and pumpkin‑seed, and is considering a small line of bagel‑based breakfast sandwiches that could appeal to a broader audience.

The Herald‑Dispatch’s Food Guy column has promised to keep an eye on Sarah’s future offerings. “We’ll be back to test the new flavors and see if they can hold up to our legendary bagels,” Kline added.

The Takeaway

Sarah’s Bakery’s triumph at Fairways’ “Judgement of Paris” event underscores the growing love for authentic, high‑quality baked goods in Cleveland. The event’s homage to the historic wine tasting, combined with a focus on local talent, created a memorable night for food lovers. For those who want to taste a piece of New York without leaving the city, Sarah’s Bakery remains the place to go—especially if you’re looking for a bagel that’s as chewy and flavorful as the ones you’d find on a Brooklyn street corner.

The “Judgement of Paris” continues to be a highlight of the Cleveland food scene, reminding us that great taste can travel far—whether it’s a glass of wine or a freshly baked bagel.