City Top 100 Lists Books iPhone App Foodie Blogs

The Best of Cincinnati Food Blogs

get in mah belly

Posted on February 8, 2010

so i normally don't post press releases but...

...obviously i could not resist this time. this is awesome.

Chick-fil-A at Houston Road to Host Romantic Valentine’s Day Dinner

Special Valentine’s Day Dinner on Saturday, Feb. 13 to benefit the Children’s Home of Northern Kentucky

WHAT: Roses are red, violets are blue and Chick-fil-A® Chicken for Valentine’s Day says “I love you!” Show the one you love most how important they are this Valentine’s Day and support an important local charity, by treating your special someone to dinner at the Chick-fil-A restaurant located at 4980 Houston Road on Saturday, Feb. 13 from 5 – 8 p.m.

The restaurant will host a candlelit dinner with a special menu including soup or salad, an entrée, drink and dessert for $20 per couple – with all proceeds from the dinner being donated to the Children’s Home of Northern Kentucky. Guests will enjoy music from a live violinist, tableside service and each lady will each receive a red rose.

Reservations for the Valentine’s Dinner are required and can be made by calling Kimberly at (859) 393-5282.

The Children’s Home of Northern Kentucky is a treatment facility for abused and neglected boys, between the ages of 7 and 17, with severe emotional, behavioral and social issues. The Home also provides community based services designed to provide therapeutic interventions and case management services to families with children who are at imminent risk for out-of-home placement. For more information please visit www.chnk.org.

WHEN: Saturday, Feb. 13, 5 - 8 p.m.

WHERE: Chick-fil-A at Houston Road, 4980 Houston Road, Florence, KY 41042 (859) 594-4600

Wine Me, Dine Me (in Cincinnati)

Posted on February 8, 2010

New Year’s Resolution: Photography

Well, I’ve kind-of, sort-of fulfiled (or, at least, am on the road to fulfilling) my resolution of improving my photography. Actually, that was among the first food shots I took with my new Nikon D-3000 DSLR.  I’m having way too much fun obsessively reading about photography and taking photos of my unwilling cats.  Next, mastering Photoshop [...]

epi / ventures

Posted on February 8, 2010

Lunch Nostalgia: Grilled Cheese and Sweet Potato Chips

I was in need of some comfort food yesterday afternoon, so I decided to make the adult version of my favorite childhood lunch. Kraft singles and plain white sandwich bread just weren't going cut it, so I broke out the good stuff.

My Wine Education

Posted on February 5, 2010

Featured Cincinnati Wine Events: Feb 5 – 12

Be still my beating heart!  The Weekly Wine Events are back! Really, all is takes is for me to be in town longer than a week at a time. And happily, I’m in town for quite a while this time! I’m terribly behind at this, and my calendar crashed and lost a lot of information [...]

Campbell's Scoop (Cincinnati Enquirer)

Posted on February 8, 2010

Mesh closing

Mesh is closing for business. Word is that Stonecreek Dining Company , the Indianapolis-based company that has a casual restaurant in Montgomery, will be taking over the building. February 13 is the last night. Mesh Restaurant 6200 Muhlhauser Rd. West Chester, P: 513.777.7177

Cincinnati.com - Dining

Posted on February 8, 2010

Upscale restaurant closing

Mesh, the upscale West Chester restaurant that used to be run by Paul and Pam Sturkey, has announced that it is closing this week.

The Food Hussy!

Posted on February 7, 2010

Food Hussy + 1!

First let me say - this post has nothing to do with food - but hey - once in a while it's allowed.

After 36 years I can confidently say I've met THE ONE. We met in June 2009 and have been practically inseparable ever since. It's odd to say but I honestly knew the moment I saw him. It started out with "I have GOT to talk to him" and turned into "I'm gonna marry this guy!"

Here's an early pic from my birthday last summer...

It was a very good birthday - I'll turn 36 again anyday!

Here's the ring! Cuz every woman knows - that's the best part of getting engaged! This is actually an antique ring that I found at Richter & Phillips downtown. KUDOS to Bill at R&P - he was the best guy EVER to work with on a ring. He treated us as though we were the biggest spenders he'd ever worked with! Excellent service!

The ring was a mess when I discovered it - but Bill got it all cleaned and we got a gorgeous pink sapphire for it. I love my ring and am thrilled that I get to wear it for the rest of my life!

The only thing better than the ring is knowing I get to be with this guy for the rest of my life as well. I never had a Christmas tree cuz of my cats - they're rotten and I figured they'd wreak havoc on it. But he convinced me - and sure enough - the Christmas Tree lived through the holidays (Biggie got a few squirts with a spray bottle - I have to say).

So yes - it had nothing to do with food - but I had to share my happy news. Wheeeee!

Once Upon A Gourmet Gin

Posted on January 25, 2010

A Chocolate Cherry Covered Cookie counts 333 days until Christmas 2010 and 13 days until Superbowl XLIV

Christmas comes only once a year, but there are year round celebrations to bring out a cookie tray.  Take, for instance, Superbowl XLIV.

Superbowl parties bring out friends, fun and food.  A cookie tray full of "sweet" choices is perfect for your football party.  It is a small portable treat for your guest to enjoy.  A cookie tray doesn't have to be a painstakingly difficult process if you start now.  Pick a variety of cookies that freeze well and in two weeks you will be the talk of the celebration.

Chocolate Covered Cherry cookies are unique and a "Gourmet Gin" guarantee that there won't be one left when the final score is revealed.



Gourmet Gin's Chocolate Covered Cherry Cookies

1 1/2 c all-purpose flour
1/2 c unsweetened cocoa powder
1/4 t baking soda
1/4 t baking powder
1/4 t salt
1/2 c unsalted butter, softened
1 c sugar
1 egg
1 Tablespoon  vanilla
1/4 t coffee extract
1 Tablespoon coconut oil
24 maraschino cherries
1/2 c semisweet chocolate chips
1/4 c sweetened condensed milk
 
Directions
(1) Preheat oven to 350 F  (2)  Mix the flour, cocoa, baking soda, baking powder & salt together, set aside.  (3)  With a  mixer beat the butter until softened. Add the sugar to the butter & beat until light & fluffy. Beat in the egg and vanilla extract, coffee extract and coconut oil.  (4) Add the flour mixture & beat until well mixed.  (5)  Roll the dough into 1-inch balls & place them on an ungreased cookie sheet.  (6) Use your thumb to make an indentation in the center of each cookie.  Drain the cherries reserving the juice. Remove the stems & cut the cherries in half. Place 1/2 of a cherry into the indentation in each cookie.  (7)  Bake for 10 minutes & cool on a rack.  (8)  While cookies are baking put the chocolate chips & condensed milk in a small saucepan. Stir over low heat until the chocolate is melted. Stir in 4 teaspoons of the cherry juice.  Cool  (8)  Spoon 1/2 - 1 teaspoon of chocolate over the top of each cherry covering it completely. (9)  Sprinkle with powdered sugar.  (10)  ENJOY!! 
 
The coffee extract and coconut oil complement the chocolate and cherry of these cookies.  You won't taste the flavors but what you will taste is a rich decadent chewy moist flavorful cookie (I think that about covers it!)
 
Your Superbowl party is a great excuse to try out some new cookie recipes.  Have a mix of simple to the exotic cookies.  This Chocolate Covered Cherry Cookie is addictive.  It is not too sweet, and with a chunk of cherry is sure to be a crowd pleaser. 
 
Ok!  Now on to the game.  Since my beloved Cincinnati Bengals are not heading to the Superbowl this year I am rooting for the New Orleans Saints.  I can't think of anything better for a city that has been plagued with the bad luck of Hurricane Katrina.  They deserve some HAPPINESS, and something tells me that their Saints winning Superbowl XLIV is just the ticket to some long overdue contentment.  GO SAINTS!!
 
Have a great week and enjoy a cookie on me : -) 
 

  

MegO's food & wine chatter

Posted on January 25, 2010

Wildflower Cafe in Mason



A 100 year old quaint house turned into a café, colorful chalkboard menus on the walls, and fresh, local ingredients. The Wildflower Café in Downtown Mason was the perfect place for a dinner date with a good friend.

Walking into the restaurant, I noticed the outside had the phrase “Bon Appetite” on the side of the porch. I arrived to the café a little early and was the only person there. The friendly waitress showed me the new bar/wine shop upstairs that had an old barrel turned into a wine holder. The pictures of old sixties and seventies musicians around the bar give it a relaxed feel. Back downstairs there were chalkboards full of bright colors, tan floorboards, and gray and white flowered table cloths. The music throughout the evening went from seventies music to John Mayer, Jason Mraz, and Sublime. The mix of songs with the natural food and the charming ambiance made me feel like a fancy hippy!

The Organic Burnet Ridge Sauvignon Blanc was dry and crisp with a peach citrus and cinnamon aroma. My friend ordered one of the red wines. I don’t remember what she had, but she liked it. I also noted the eco-friendly plastic cups they used to serve water. The cheese plate was good, nothing I fell in love with, but good. Yellow sharp cheddar, Vermont medium cheddar, organic feta spread, crumbled blue cheese and warm marinated olives went well with our organic wine. The sharp cheddar was my favorite. The marinated olives were salty and warm on my tongue. The plate was beautifully presented with an edible purple flower in the middle.
Pan-seared, center-cut, organic “Berkshire” pork loin glazed with local cider jus and topped with caramelized organic apples was cooked to perfection. The meat was tender and had a perfect balance with the salty meat and the sweet, warm apples. It was served with local potatoes and sautéed squash.

Eventually another couple showed up and was greeted like long lost best friends by one of the chefs who took them upstairs for one of the best bottles of wine that they had upstairs. Since the café is so small, you feel close to the other customers and are able to talk with them about what their eating/drinking.

Wildflower Café is a friendly place with unique charisma. We were too full for one of their made from scratch desserts, but next time that’s definitely on my list. I loved the pure food, wholesome staff, and the great time with my friend.
Wildflower Cafe on Urbanspoon

Bread & Butter

Posted on January 24, 2010

Agriculture reform's latest foe | Bread & Butter

Corporate campaign contributions: It’s what’s for dinner.

In the midst of one of the most ambitious (and contentious) attempts at massive government reform our nation has ever seen, the Supreme Court has seemingly dished up a devastating blow for any sort of it, including (but not limited to) “food reform.”

Last week’s litigious 5-to-4 Supreme Court decision to repeal century-old campaign finance restrictions — which banned corporate funding of political campaigns — has stunned, infuriated and disheartened Americans, advocates of agricultural reform and the president alike.

But what exactly do campaign finance restrictions (or rather the new lack thereof) have to do with what we eat?

Absolutely everything.

“With its ruling today, the Supreme Court has given a green light to a new stampede of special interest money in our politics,” President Barack Obama said in a statement last Thursday. “It is a major victory for big oil, Wall Street banks, health insurance companies and the other powerful interests that marshal their power every day in Washington to drown out the voices of everyday Americans.”

Let me just humbly insert under the “other powerful interests” category, those of big Agribusiness.

Which, as an industry plagued with the practices of factory farming and agricultural subsidies — while poor regulation continues to result in rampant food borne illness and a nearly immeasurable environmental impact — currently has quite the image to manage.

And in an ever increasingly food aware, environmentally conscious world, it’s more important than ever for big Agribusiness to manage government expectation through lobbyists or face major regulatory backlash. But luckily for them, it would appear that the Supreme Court has now made it easier than ever to “buy a congressman.”

Advocates of the industry’s reform, foodies and activists have banded together in recent years to champion the slow food, organic and eat local movements as grassroots efforts to try to force the industry to adopt better policies. In hopes that consumer demand for greener, healthier options and alternatives when it comes to what we eat, would garner the attention of the industry and regulators, as well as politicians.

But as food policy expert Marion Nestle points out, “When corporations fund campaigns, representatives make decisions in the corporate interest. It’s that simple.”

Nestle, the author of several food policy books, including “Food Politics: How the Food Industry Influences Nutrition and Health,” lamented on her Blog Friday that for those who, “care about creating a good, clean, fair and sustainable food system,” it’s going to be a lot harder now.

The already unfair fight between animal, farmer, food-safety and consumer rights activists verses a multi-billion dollar industry just became an even taller order.

Supreme Court Justice Anthony M. Kennedy called the ruling a defense of the First Amendment and wrote for the majority, “it prohibits Congress from fining or jailing citizens, or associations of citizens, for simply engaging in political speech.”

But in subscribing to this school of thinking the Supreme Court seems to blatantly disregard the implications for purely profit-driven corporations to be written off as “benign ‘associations of citizens’ who should be allowed to do with their money (millions of dollars) as they please.”

And fails to acknowledge that billion-dollar big business, such as Tyson and ConAgra, wield more game-changing heft than the average politically inclined knitting circle.

Allowing industry to flood the political forum with their form of “green encouragement” shifts the power from the people and into the hands of faceless conglomerates and their CEOs, promoting the same mismanagement (or complete lack thereof) that led to the bank collapse and financial crisis.

What is seemingly lost on Justice Anthony M. Kennedy and the ruling majority of the Supreme Court is the real difference between average citizens and the multi-billion dollar corporations now free to plug whatever candidate will do the most to serve their bottom line: a conscience.

This isn’t and shouldn’t be an issue of left verses right, it’s an issue of We The People verses We The Faceless Unaccountable Profit-Driven Corporations. While the Justices claim to be to strengthening the First Amendment, they’re actually circumventing its importance all together.

Upon first glance it might not appear to directly slight the true average citizen’s free speech and that’s because it doesn’t; it simply increases the corporate-funded din, over which we will no longer be heard.

Things We Get (TasteCincinnati)

Posted on February 8, 2010

Skinny Pomegranate Cocktail from Sobieski

Bethanny’s Skinny Girl Margarita is perfect for those who enjoy a refreshing tequila drink but worry about packing on the pounds. Well, vodka lovers are now in luck because renowned NYC mixologist, Jonathan Pogash, created a deliciously healthier alternative to the Cosmopolitan, the Sobieski Skinny Pomegranate Martini.

Made with newly launched Sobieski Cytron Vodka, the perfect pool-side martini contains only 125 calories opposed to 160 in the traditional cosmo, and the refreshingly sweet taste will be sure to impress guests for summer entertaining.

Authentic Polish vodka made from the finest Dankowski Rye with natural citrus flavor, Sobieski Cytron has a bold, succulent taste that leads to a fresh and irresistibly smooth finish.

Skinny Pomegranate Cocktail
(created by Jonathan Pogash)

1 1/2 oz. Sobieski Cytron Vodka
1 oz. Honey Syrup (1:1 honey and water)
1/2 oz. fresh lime juice
1/2 oz. POM pomegranate juice
Directions: Shake all ingredients in a cocktail shaker with ice and strain into a chilled martini glass. Garnish with an orange twist.

More recipes available at www.truthinvodka.com

Cincinnati Locavore

Posted on January 28, 2010

Workshops for Market Gardeners

Have you thought about growing a market garden and selling at local farmers' markets but aren't sure where to start? Turner Farm is offering a series of workshops to help new market gardeners start selling at farmers' markets.

EARN A LITTLE “GREEN” BY GROWING GREENS
Discussion will focus on varieties of greens that grow well and sell well, along with tips on how to raise them year round.  Led by Melinda O’Briant.  February 2nd, 7:00-8:30 pm.

TRAFFIC STOPPERS:
Start a conversation at your market table by growing unusual produce
Discussion will focus on fruits and vegetables such as jerusalem artichokes, broccoli raab, garlic scapes, tomatillos, and others that grow well but aren't commonly seen at area farmers' markets. Led by Melinda O’Briant and Nancy Ogg of Shady Grove Farm. February 23, 7:00-9:00 pm.

Attend one or both. Fee for each class is $12. Turner Farm, 7400 Given Rd, Indian Hill 45243.  Reservations can be made by calling the farm at 561-7400 or emailing them.

Westside Foodie Wannabes

Posted on November 29, 2009

the original

it has been quite some time since i have written about my grandparents, so allow me some time to reminisce before i get to the actual food portion of this post.

one of my favorite books begins, "last night i dreamt i went to manderley again...". if i was to write a book, it could very easily begin:

"Last night, I dreamt I went to my grandfather’s drug store again. It seemed to me I stood by the glass topped candy case, and for a while I could not see behind the counter for the way was barred to me. Then, like all dreamers, I was possessed of sudden supernatural powers and passed like a spirit through the store before me. The aisles lined with cards and cold creams lay in front of me, straight and narrow as they had always been. But as I advanced, I was aware that a change had come upon the store. The dream was jumbling my memories, and was twisting the shadows with long tenacious fingers. The shelves were dusty and unfamiliar, the carpet worn. And finally, there was my grandfather – my grandfather - perched on his black leather stool patched with packing tape, smoking his pipe. Time could not mar the perfect recollection of this. Nighttime can play odd tricks upon the fancy, and suddenly it seemed to me that I was a little girl again: eliciting satisfying pops from bubble wrap; sliding m and m's from pill counting trays into vials; running to the butcher to stock his refrigerator with bologna and liverwurst and cheese, dollar bills crumpled in my hand. Abruptly, sleep escaped me and the illusion went with it. I looked upon my dark bedroom, with no whisper of the past about its staring walls. I can never go back to the drug store again. That much is certain. But sometimes, in my dreams, I do go back to the days of my youth before the drug store became Mandalay Bay tanning salon."

the point of all this is next to my grandpa's drug store on rapid run road was/is empress chili. this chili parlor is another piece of my childhood memories. i always had a wiener bun with cheese; these were the days before i subjected myself to cincinnati chili. empress is the original cincinnati chili, founded in 1922. the spices are still mixed according to a secret family recipe.

a few weekends ago we were driving about aimlessly trying to decide on dinner. we happened to pass empress and decided to pull in. for me, it was not without a pang of nostalgia. i had not eaten there since my grandpa retired and the drug store closed in 1992.
similar to every chili parlor on the westside, the walls of empress are bedecked with elder paraphernalia. the tablecloths are vinyl, the flowers are faux. the menu at empress is more extensive than skyline, but less so than price hill chili. as i was absolutely starving, i ordered a chilito and a cheeseburger.

the chilito was pretty typical. i always feel there is too much tortilla and not enough filling. however, the chili was delicious. drier than skyline and more zesty, i think empress may become my new favorite cincinnati chili. although brian disagreed. he still prefers skyline.the burger was so-so, an average patty cooked for the median palate (a 3.5 out of 6 on the burger scale). but look at all those pickles and the wavy husman chips!the stop at empress was a wonderful trip down memory lane, one i will repeat. the chili is great, the ambiance quintessential westside, and the crackers are shur-good. maybe next time we'll stop by after a high school football game. too bad my grandpa isn't around to join us.
Empress Chili on Urbanspoon

Veggie Option

Posted on February 7, 2010

Recipe: Vegetarian Shepherd's Pie

The beauty of this recipe lies not only in its simplicity, but also in how easily it can be altered to suit your taste. I rarely make it the same way twice, so for blogging purposes I've decided not to stray too far from the original, which comes from the fantastic vegetarian cookbook, Linda's Kitchen.

Vegetarian Shepherd's Pie
Serves 4-6


The ingredients


Ingredients:
4 medium potatoes, peeled and quartered
3 Tbs butter/margarine (Linda calls for 3 oz of margarine, which is 6 tablespoons. I think that's too much unnecessary fat)
2 Tbs skim milk or soy milk
1 large onion, chopped
2 carrots, chopped
3 cloves garlic, minced
1 (12 oz) bag vegetarian mince
2 Tbs soy sauce or Bragg's Liquid Amino
1 Cup vegetable stock (I use McKay's chicken-style instant broth)
2 tsp garam masala (easy substitute: ground mace or grated nutmeg)
1 Cup frozen peas
1 Cup mushrooms, chopped (easy substitute: one can of kidney beans, rinsed and drained)
salt and pepper to taste

Directions:
1. Boil potatoes in lightly salted water for about 20 minutes, or until soft.
2. Preheat oven to 400F.


3. While potatoes are boiling, melt 2 Tbs butter over medium-low heat in a large frying pan or Dutch oven. Add onions and carrots. Cover and cook until softened, about 10 minutes, stirring occasionally.



4. Add peas and garlic, and put lid back on for a few minutes - just until peas are softened.


5. Stir in mushrooms.



6. Add mince, garam masala, soy sauce and veggie broth. Mix well and bring to a boil. Simmer gently, uncovered, for about 8 minutes.



7. While mince mixture is cooking, drain the potatoes. Return them to the pot and mash with milk and remaining butter/margarine. Season with salt and pepper, and cover to keep warm.



8. Pour mince mixture into a baking dish.



9. Spread mashed potatoes over the mixture.



10. Bake for 30 minutes or until topping is browned.* If topping hasn't browned at the end of baking time, pop dish under broiler briefly.



Enjoy!



For added enjoyment, serve with vegetarian gravy.


*NOTE: It's a good idea to put a drip pan on the oven rack below the baking dish, in the event that the filling boils over.

To suggest a blog, email: