tag:blogger.com,1999:blog-43169973546402645662024-03-13T14:47:49.314-04:00Eggplant To GoSharon Ruddhttp://www.blogger.com/profile/00598263732896925616noreply@blogger.comBlogger248125tag:blogger.com,1999:blog-4316997354640264566.post-17650085666253347842014-12-06T19:40:00.002-05:002014-12-06T21:26:52.757-05:00Getting By With a Little Help From My Friends: 7 Tips for a Better Holiday<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-_UpxjjslOrU/VIO0BSMwTNI/AAAAAAAAFrk/08pkh9Cq_Ks/s1600/deb%27s%2Btable%2B(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-_UpxjjslOrU/VIO0BSMwTNI/AAAAAAAAFrk/08pkh9Cq_Ks/s1600/deb's%2Btable%2B(3).jpg" height="640" width="475" /></a></div>
<br />
An extended week of Thanksgiving left me with a full belly and, even better, a full heart. With gratitude to the many friends who included me, here are 7 lessons I treasure from the time shared with them in November. Equally applicable to whatever you may be celebrating in December, or anytime of the year.<br />
<b><br />
<span style="color: magenta;"><span style="font-size: small;">1. SHARE THE WORK</span></span></b><br />
<br />
A Monday night Friendsgiving celebration kicked things off. Brian bought a 24 lb. turkey. Deb cooked it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-nQHWm6d4nzo/VHux5UdYvdI/AAAAAAAAFoU/KAComzibUig/s1600/Big%2Bturkey%2Bbird.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-nQHWm6d4nzo/VHux5UdYvdI/AAAAAAAAFoU/KAComzibUig/s1600/Big%2Bturkey%2Bbird.jpg" height="300" width="400" /></a></div>
<br />
The rest of us contributed appetizers, sides, and desserts and helped wash the dishes. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-L2XSrysTPsw/VHuyPNS73dI/AAAAAAAAFoc/Iz4W1OTBetI/s1600/Apps%2Bat%2BFriendsgiving.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-L2XSrysTPsw/VHuyPNS73dI/AAAAAAAAFoc/Iz4W1OTBetI/s1600/Apps%2Bat%2BFriendsgiving.jpg" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-34OUlwdHJO4/VHu0nH_R3ZI/AAAAAAAAFo4/6EzlQyICrrM/s1600/Deb%27s%2Bturkey%2Bplatter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-34OUlwdHJO4/VHu0nH_R3ZI/AAAAAAAAFo4/6EzlQyICrrM/s1600/Deb's%2Bturkey%2Bplatter.JPG" height="480" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-b5iO2PYFMcs/VHuyP1trCFI/AAAAAAAAFoo/JVT7epf_KRg/s1600/Friendsgiving%2Bspread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-b5iO2PYFMcs/VHuyP1trCFI/AAAAAAAAFoo/JVT7epf_KRg/s1600/Friendsgiving%2Bspread.jpg" height="640" width="480" /></a></div>
<span style="color: magenta;"><br />
</span> <b><span style="color: magenta;">2. FOCUS ON MAKING ONE THING WELL</span></b><br />
<br />
If you're in a position not to have the weight of the whole dinner on your shoulders, make something you love. In the case of our Friendsgiving dinner, I didn't want to get into debates about whether stuffing should be cooked inside or outside the bird or how whether a sweet potato dish should include marshmallows. Instead, I spent my time a<span style="background-color: white;"></span>nd energy making gravy, starting with turkey wing stock. It had been a while since I'd made a stock, and I had fun doing it.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-BlI0qIrfaU4/VHu7DWOguPI/AAAAAAAAFpI/Q2flx9cwQ3A/s1600/roasted%2Bturkey%2Bwings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-BlI0qIrfaU4/VHu7DWOguPI/AAAAAAAAFpI/Q2flx9cwQ3A/s1600/roasted%2Bturkey%2Bwings.jpg" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-J_coR5po6I8/VHu7RBhmOQI/AAAAAAAAFpU/aPkVWm2t05M/s1600/turkey%2Bstock%2Bin%2Bprogress.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-J_coR5po6I8/VHu7RBhmOQI/AAAAAAAAFpU/aPkVWm2t05M/s1600/turkey%2Bstock%2Bin%2Bprogress.jpg" height="300" width="400" /></a></div>
<br />
<span style="color: magenta;"><b>3. PITCH IN FOR YOUR COMMUNITY</b></span><br />
<br />
I've had two great opportunities to do this recently. The Tuesday before Thanksgiving <a href="http://www.slowfoodcincinnati.org/" target="_blank">Slow Food Cincinnati</a> (I'm a proud board member) partnered with <a href="http://gabrielsplace.diosohio.org/" target="_blank">Gabriel's Place</a> to create a pre-Thanksgiving dinner we called ThankFALL. Here are the only photos I managed to snap in the midst of helping to serve a full holiday meal to 200 people: Elderberry pie and pumpkin squares.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-MJgE1mC0RRM/VHvAaBLysmI/AAAAAAAAFpk/zo5UmAfZtmQ/s1600/ThankFall%2Belderberry%2Bpies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-MJgE1mC0RRM/VHvAaBLysmI/AAAAAAAAFpk/zo5UmAfZtmQ/s1600/ThankFall%2Belderberry%2Bpies.jpg" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Y5RVKI0DxWU/VHvAZwL9T3I/AAAAAAAAFpg/s4cr3WGhi8c/s1600/ThankFall%2Bpumpkin%2Bsquares.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Y5RVKI0DxWU/VHvAZwL9T3I/AAAAAAAAFpg/s4cr3WGhi8c/s1600/ThankFall%2Bpumpkin%2Bsquares.jpg" height="240" width="320" /></a></div>
<br />
I also had fun attending the Main St. Progressive Dinner the Thursday before Thanksgiving, put on by local businesses <a href="http://www.parkandvine.com/" target="_blank">Park + Vine</a>, <a href="http://irisbookcafe.com/" target="_blank">Iris Book Cafe</a>, <a href="http://motrpub.com/" target="_blank">MOTR</a>, <a href="https://www.facebook.com/undergroundcincy?ref=br_tf" target="_blank">Hen of the Woods</a>, <a href="http://www.macaron-bar.com/" target="_blank">Macaron Bar</a>, and <a href="https://www.facebook.com/pages/Libertys-Bar-Bottle/715086285194142" target="_blank">Liberty's Bar and Bottle</a>. Macaron Bar is opening to the public soon, and you don't want to miss the flavorful lighter-than-air macarons they're creating. Shop, and eat, local this holiday season!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-6ZI2AbIR-Wc/VHvC28X_qkI/AAAAAAAAFp0/nmWbKBZR474/s1600/Macaron%2BBar%2Bpumpkin%2Bspiced%2Bmacrons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-6ZI2AbIR-Wc/VHvC28X_qkI/AAAAAAAAFp0/nmWbKBZR474/s1600/Macaron%2BBar%2Bpumpkin%2Bspiced%2Bmacrons.jpg" height="300" width="400" /></a></div>
<span style="color: magenta;"><br />
<b>4. GO OUTSIDE THE TRADITIONAL HOLIDAY BOX</b></span><br />
<b><br />
After dinners three nights in a row that included turkey, I was grateful that my idiosyncratic friends Becky and John invited me to share their table. Although Thursday was officially Thanksgiving, we kept it simple and enjoyed a great leg of lamb with cauliflower mash and mushroom gravy.<br />
<br />
</b><br />
<div class="separator" style="clear: both; text-align: center;">
<b><a href="http://1.bp.blogspot.com/-qsQe3w8s9CE/VHvUoIj579I/AAAAAAAAFqE/Q2sNEbuYy8o/s1600/lamb%2Bthanksgiving.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-qsQe3w8s9CE/VHvUoIj579I/AAAAAAAAFqE/Q2sNEbuYy8o/s1600/lamb%2Bthanksgiving.jpg" height="300" width="400" /></a></b></div>
<b><span style="color: magenta;"><b><br />
5. PASS IT ON - DON'T LET FOOD GO TO WASTE</b></span><br />
<br />
Turkey carcasses should never go to waste. When I heard my friend Jennifer would make a jook if she had a turkey to work with, I asked Deb if she would be willing to let me share the one from our Monday Friendsgiving. "Sure," Deb said. "I'm making another turkey on Thursday."<br />
<br />
Jennifer turned it into this jook, a soup/porridge like congee, with lots and lots of condiments.<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><a href="http://1.bp.blogspot.com/-mDH8xhpOciM/VHvenxp200I/AAAAAAAAFqU/FTVLvl-NVe8/s1600/Jook.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-mDH8xhpOciM/VHvenxp200I/AAAAAAAAFqU/FTVLvl-NVe8/s1600/Jook.JPG" height="640" width="480" /></a></span></div>
<br />
<span style="color: magenta;"><b>6. ACCEPT IMPROMPTU INVITATIONS</b></span><br />
<br />
'Tis the season of hospitality. And unpredictable work schedules and family dynamics. Just say yes. It can lead you into a wonderland.<br />
<br />
Exhibit #1: A Wednesday night invitation with friends.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-cnb0Mweihmo/VHviWeIrHfI/AAAAAAAAFqg/bh_sjUEAzSw/s1600/A%2B%26%2BL%27s%2Btable.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-cnb0Mweihmo/VHviWeIrHfI/AAAAAAAAFqg/bh_sjUEAzSw/s1600/A%2B%26%2BL's%2Btable.jpg" height="300" width="400" /></a></div>
<br />
Exhibit #2: A last-minute Sunday morning invite that turned out to be a killer brunch at <a href="http://fiftywestbrew.com/" target="_blank">Fifty West Brewing</a>. Although Fifty West does brunch every Sunday, this was a special collaboration called "Southern Brewer's Brunch" with Atlanta's <a href="http://sweetwaterbrew.com/" target="_blank">SweetWater Brewing</a> and food by the chefs of <a href="https://www.facebook.com/TheEagleOTR" target="_blank">The Eagle</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-uMF9hOB4Jiw/VHvpvP-EkTI/AAAAAAAAFrA/-3jCj3nr-3U/s1600/Fifty%2BWest%2BBiscuits.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-uMF9hOB4Jiw/VHvpvP-EkTI/AAAAAAAAFrA/-3jCj3nr-3U/s1600/Fifty%2BWest%2BBiscuits.JPG" height="640" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-AVkXW1z3aPc/VHvokzEEaiI/AAAAAAAAFq0/PD_Quxo_TF0/s1600/Fifty%2BWest%2BCourse%2B%232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-AVkXW1z3aPc/VHvokzEEaiI/AAAAAAAAFq0/PD_Quxo_TF0/s1600/Fifty%2BWest%2BCourse%2B%232.jpg" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/--1-LXtp-0rg/VHvokrmVLtI/AAAAAAAAFqw/126FOPdFNvE/s1600/Fried%2Bchicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/--1-LXtp-0rg/VHvokrmVLtI/AAAAAAAAFqw/126FOPdFNvE/s1600/Fried%2Bchicken.jpg" height="640" width="480" /></a></div>
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br />
</span> <span style="color: magenta;"><b>7. TRY SOMETHING NEW</b></span><br />
<br />
I feel lucky that so many people shared their food, their time, and their tables with me. Some of my favorite dishes were ones I'd never tasted before, like this tiradito brought to Friendsgiving by my friend Salamon now of <a href="https://www.facebook.com/chinolationcatering" target="_blank">Chino Latino Catering</a>.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-vOpfS_-39vk/VHvsYtuoJeI/AAAAAAAAFrM/Yd97ukww8kg/s1600/Tiradito.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-vOpfS_-39vk/VHvsYtuoJeI/AAAAAAAAFrM/Yd97ukww8kg/s1600/Tiradito.jpg" height="480" width="640" /></a></div>
<br />
And this Peruvian dish called Causa, by my friend Alex's mom.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-qrngBCdOgxA/VHvsj3QXwVI/AAAAAAAAFrU/vFs3WNP5Iq8/s1600/Causa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-qrngBCdOgxA/VHvsj3QXwVI/AAAAAAAAFrU/vFs3WNP5Iq8/s1600/Causa.jpg" height="480" width="640" /></a></div>
<br />
However you choose to spend your holidays, treat your neighbors with kindness and share a great meal!</b>Sharon Ruddhttp://www.blogger.com/profile/00598263732896925616noreply@blogger.com2tag:blogger.com,1999:blog-4316997354640264566.post-51590023313741618802014-03-09T21:41:00.000-04:002014-03-09T21:41:07.255-04:00Lexington Report: National Boulangerie<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-z_F5SgfCQSY/Uxzva4FR3ZI/AAAAAAAAFPc/r-JxOfWD3Uk/s1600/My+breakfast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-z_F5SgfCQSY/Uxzva4FR3ZI/AAAAAAAAFPc/r-JxOfWD3Uk/s1600/My+breakfast.jpg" height="480" width="640" /></a></div><br />
Some restaurants simply inspire a road trip. Friends and I had talked about making a Lexington visit for some time. When I shared a <a href="http://offbeatandinspired.com/2013/12/03/lexington-love-national-boulangerie-patisserie/">link</a> about <a href="https://www.facebook.com/pages/National-boulangerie/1394021167509918">National Boulangerie</a>, it clinched the deal. We set a date and got serious.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SUinrQ8_juI/UxzvbcZxNyI/AAAAAAAAFPw/6Qazm8jzcFE/s1600/Street+signs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-SUinrQ8_juI/UxzvbcZxNyI/AAAAAAAAFPw/6Qazm8jzcFE/s1600/Street+signs.jpg" height="218" width="320" /></a></div><br />
Taking its name from the street it's located on, National Boulangerie is located near downtown Lexington in an area filled with businesses devoted to interior design.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Bv7qD5IKPGw/UxzvZPk9SXI/AAAAAAAAFPQ/9EQHzDuk5RQ/s1600/Exterior.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Bv7qD5IKPGw/UxzvZPk9SXI/AAAAAAAAFPQ/9EQHzDuk5RQ/s1600/Exterior.jpg" height="300" width="400" /></a></div><br />
Inside, this gem makes you feel as though you've been transported to Paris. Cases upon cases of French pastries awaited us, holding breads, breakfast tarts, sandwiches, croissants, and more.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_8vIQ9K-uu4/UxzvYsnpUvI/AAAAAAAAFPA/20bUPFvmJ50/s1600/Bread+and+breakfast+counter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-_8vIQ9K-uu4/UxzvYsnpUvI/AAAAAAAAFPA/20bUPFvmJ50/s1600/Bread+and+breakfast+counter.jpg" height="338" width="640" /></a></div><br />
Behind another counter: desserts, coffees, and teas.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-AA1r_BslX-I/Uxzvb25Ca2I/AAAAAAAAFP4/vcr6MeXp8eU/s1600/Sweets+case.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-AA1r_BslX-I/Uxzvb25Ca2I/AAAAAAAAFP4/vcr6MeXp8eU/s1600/Sweets+case.jpg" height="300" width="400" /></a></div><br />
And behind the counters, a rustic communal table where we sipped and savored our selections and chatted with folks who snapped a photo of our group.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Ck-eVrsS4Ug/Ux0S2o2EoMI/AAAAAAAAFQY/PESTxjxd04s/s1600/Food+shot+by+Toby.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="http://2.bp.blogspot.com/-JiGroVeMnTM/Ux0TRxTKvvI/AAAAAAAAFQg/oOTb8jor23Q/s1600/Our+group+taken+by+international+friends.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-JiGroVeMnTM/Ux0TRxTKvvI/AAAAAAAAFQg/oOTb8jor23Q/s1600/Our+group+taken+by+international+friends.jpg" height="300" width="400" /></a></div><br />
It was a most memorable breakfast.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Ck-eVrsS4Ug/Ux0S2o2EoMI/AAAAAAAAFQc/H7fiIs6UAuM/s1600/Food+shot+by+Toby.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Ck-eVrsS4Ug/Ux0S2o2EoMI/AAAAAAAAFQc/H7fiIs6UAuM/s1600/Food+shot+by+Toby.jpg" height="640" width="480" /></a></div><br />
I'd love to return later in the day to check out more provisions. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-PujzG_0UjK0/UxzvZKOZbFI/AAAAAAAAFPM/COzzKN6H0EU/s1600/Exterior+sign+with+detail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-PujzG_0UjK0/UxzvZKOZbFI/AAAAAAAAFPM/COzzKN6H0EU/s1600/Exterior+sign+with+detail.jpg" height="640" width="400" /></a></div><br />
Sharon Ruddhttp://www.blogger.com/profile/00598263732896925616noreply@blogger.com0tag:blogger.com,1999:blog-4316997354640264566.post-71495199334418250612014-02-16T19:41:00.000-05:002014-02-16T19:41:37.732-05:00Brunch With a Twist at Wunderbar<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-mYeu8f_cg7Y/UwFQDri0j8I/AAAAAAAAFOY/-HXoaBky7fU/s1600/Wunderbar+pretzel+with+beer+cheese+and+mustard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-mYeu8f_cg7Y/UwFQDri0j8I/AAAAAAAAFOY/-HXoaBky7fU/s1600/Wunderbar+pretzel+with+beer+cheese+and+mustard.jpg" height="300" width="400" /></a></div><br />
<a href="https://www.facebook.com/wunderbar.covington.3?fref=ts">Wunderbar</a> in Covington began brunch service this weekend, and when I saw one of their offerings was "German Breakfast," I couldn't resist checking it out. Yep, it comes with their signature yeasty, bread-like pretzel, which is enormous (but reheats well at home). I ordered a side of beer cheese. It only seemed right.<br />
<br />
The rest of the "German Breakfast" platter: Black forest ham, two eggs, cherry tomatoes and cucumber. It comes with grainy mustard and cream cheese for $9.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7rM13_ZMrQQ/UwFTQ0JgykI/AAAAAAAAFOs/SBR9P056OzY/s1600/German+Breakfast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-7rM13_ZMrQQ/UwFTQ0JgykI/AAAAAAAAFOs/SBR9P056OzY/s1600/German+Breakfast.jpg" height="300" width="400" /></a></div><br />
In the mood for something else off the beaten path? How about the Landjunge Frühstück: 2 eggs, bacon, sausage, goetta, corn beef hash, and a biscuit? Blueberry pancakes with sausage, bacon, or goetta were another option today, as well as biscuits and gravy. <br />
<br />
Like the rest of the food at Wunderbar, including their rotating selection of house-made sausages, the brunch menu will shift, I'm told. Hours are 10:30-2:00 Sat. and Sun., although this place is so laid back that they were happy to serve up a couple more orders after the 2:00 hour rolled by. You can get the regular menu during brunch hours as well, which features sausages, burgers, an eclectic selection of sandwiches, some killer vegetables (their Brussels sprouts are rave-worthy), home-made mustards and a curry ketchup. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SYlCS66LuDA/UwFP-CjAfaI/AAAAAAAAFOU/neuYpXtD36M/s1600/German+breakfast+with+pretzel+and+bloody+mary.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-SYlCS66LuDA/UwFP-CjAfaI/AAAAAAAAFOU/neuYpXtD36M/s1600/German+breakfast+with+pretzel+and+bloody+mary.jpg" height="480" width="640" /></a></div><br />
Serious food comes out of the kitchen of this dive-bar looking joint lined with picnic tables and sporting half a VW bus at one end. It's a comfortable place to while away an hour or two sipping a (spicy!) Bloody Mary or a craft brew on tap with some great blues on the jukebox. Oh, wait. There isn't a jukebox. Wunderbar just kind of lulls you into thinking it's the kind of place that would have one.Sharon Ruddhttp://www.blogger.com/profile/00598263732896925616noreply@blogger.com0tag:blogger.com,1999:blog-4316997354640264566.post-58842135685030703362014-02-05T16:34:00.000-05:002014-02-05T16:34:13.697-05:00Guest Post on 513{eats}<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-TCUZoZN6GmU/UvKrwrAIxpI/AAAAAAAAFOA/5LZ0ccm61IU/s1600/Bob+Schwartz+Special+photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-TCUZoZN6GmU/UvKrwrAIxpI/AAAAAAAAFOA/5LZ0ccm61IU/s1600/Bob+Schwartz+Special+photo.jpg" height="640" width="640" /></a></div>
<div style="text-align: center;">
<i>Photo by Bob Schwartz of 5chwar7z</i></div>
<br />
I had a chance to interview talented photographer and blogger-about-town Bob Schwartz for <a href="http://513eats.com/wed-like-you-to-meet-bob-schwartz-by-guest-blogger-sharon-rudd/">513{eats}</a>. Check out the guy behind the photos at the blog <a href="http://5chw4r7z.blogspot.com/">5chw4r7z</a>. My thanks to Bob, and to the ladies of 513{eats}, Gina Weathersby and Ilene Ross, for the opportunity to guest post.Sharon Ruddhttp://www.blogger.com/profile/00598263732896925616noreply@blogger.com0tag:blogger.com,1999:blog-4316997354640264566.post-679334601077379522014-02-03T22:55:00.000-05:002014-02-03T22:55:20.745-05:00Scenes from a collaboration dinner: Please at Pallet23 2.4.2014<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ECEX9faJwc8/UvBeMruZ6oI/AAAAAAAAFNg/osYZKAdkOpE/s1600/Julie+and+Amanda%2527s+course+group+plating+in+process.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ECEX9faJwc8/UvBeMruZ6oI/AAAAAAAAFNg/osYZKAdkOpE/s1600/Julie+and+Amanda%2527s+course+group+plating+in+process.jpg" height="480" width="640" /></a><a href="http://3.bp.blogspot.com/-Jyh2cZegbiI/UvBb9ri4qJI/AAAAAAAAFM0/UBSYlXOfnwY/s1600/Ryan+seasoning+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Jyh2cZegbiI/UvBb9ri4qJI/AAAAAAAAFM0/UBSYlXOfnwY/s1600/Ryan+seasoning+chicken.jpg" height="300" width="400" /></a></div>
<br />
Tonight's Please pop-up dinner was not only tasty and inventive, it was especially fun to have a kitchen-side seat to watch talented chefs work together. It was billed as a collaboration dinner between chefs Ryan Santos of Please and Julie Francis of Nectar, and included a couple more talents.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-0bpSKsoHO3U/UvBe0h7BzQI/AAAAAAAAFNk/Fl02JkQTQRY/s1600/Ryan+and+Julie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-0bpSKsoHO3U/UvBe0h7BzQI/AAAAAAAAFNk/Fl02JkQTQRY/s1600/Ryan+and+Julie.jpg" height="300" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-w95XxjJJEHM/UvBeK7URe7I/AAAAAAAAFNQ/XqIAaSGRn94/s1600/Amanda+saucing+2nd+course+by+her+and+Julie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-w95XxjJJEHM/UvBeK7URe7I/AAAAAAAAFNQ/XqIAaSGRn94/s1600/Amanda+saucing+2nd+course+by+her+and+Julie.jpg" height="320" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-viLP8RS8yF8/UvBeMGooX4I/AAAAAAAAFNc/UTTfnEPVOII/s1600/Dave+in+action+with+Julie+and+Amanda.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-viLP8RS8yF8/UvBeMGooX4I/AAAAAAAAFNc/UTTfnEPVOII/s1600/Dave+in+action+with+Julie+and+Amanda.jpg" height="300" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Eqi4K90mSZU/UvBeLFBCvXI/AAAAAAAAFNI/EWNQjWlWUjk/s1600/Dave+Taylor+grating+fresh+horseradish+with+nasturtiums+in+forefront.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Eqi4K90mSZU/UvBeLFBCvXI/AAAAAAAAFNI/EWNQjWlWUjk/s1600/Dave+Taylor+grating+fresh+horseradish+with+nasturtiums+in+forefront.jpg" height="400" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-tVojzWrobi8/UvBeLVhawCI/AAAAAAAAFNM/xUZVwo8nDmE/s1600/Dave+Taylor+diagonal+with+chicken+thighs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-tVojzWrobi8/UvBeLVhawCI/AAAAAAAAFNM/xUZVwo8nDmE/s1600/Dave+Taylor+diagonal+with+chicken+thighs.jpg" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-MqOlk74hNxc/UvBgfujqH2I/AAAAAAAAFNw/goUMCTRH1TQ/s1600/Four+chefs+posing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-MqOlk74hNxc/UvBgfujqH2I/AAAAAAAAFNw/goUMCTRH1TQ/s1600/Four+chefs+posing.jpg" height="480" width="640" /></a></div>
My thanks for a memorable and delicious evening.to (left to right) Dave Taylor, Ryan Santos, Julie Francis, and Amanda (sous-chef and pastry chef at Nectar).Sharon Ruddhttp://www.blogger.com/profile/00598263732896925616noreply@blogger.com0tag:blogger.com,1999:blog-4316997354640264566.post-45298229817008319722014-01-16T07:52:00.002-05:002014-01-16T07:52:38.457-05:00Changes at La Poste<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-eGMqISMxPFk/UtfSz7zXeVI/AAAAAAAAFL8/74Z-QzpvgFA/s1600/La+Poste+logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-eGMqISMxPFk/UtfSz7zXeVI/AAAAAAAAFL8/74Z-QzpvgFA/s1600/La+Poste+logo.jpg" height="217" width="320" /></a></div><br />
Chef Dave Taylor and GM Kelly Lough have left La Poste, and Andrew Mersmann has been promoted to Executive Director of Operations and Executive Chef at both La Poste and sister restaurant Django Western Taco, according to Jens Rosenkrantz, owner of both restaurants. Travis Hale has been promoted to Assistant General Manager at La Poste. No word yet on the next ventures for Taylor and Lough.<br />
<br />
The press release:<br />
<br />
CINCINNATI, OH January 15, 2014 -- Effective immediately Andrew Mersmann has been promoted to Executive Director of Operations and Executive Chef at La Poste Eatery and Django Western Taco. Andrew is an award-winning chef and 14 year veteran in the local restaurant scene. In addition, Travis Hale has been promoted to Assistant General Manager at La Poste Eatery.<br />
<br />
David Taylor and Kelly Lough, who opened La Poste more than three years ago as founding partners, have embarked on new opportunities. They will be assisting in the transition as we continue to maintain the high level of cuisine and service that La Poste has been known for since its opening.<br />
<br />
Andrew Mersmann is a graduate of Walnut Hills High School and attended the Fine Arts program at the incinnati Art Academy. He has also attended the Illinois Institute of Art in Chicago and the Midwest Culinary Institute. In 2010 and 2011 he was the Gold medalist in the Chaines des Rotisseurs’ Young Chef’s competition in Cincinnati. He has worked in the finest local restaurants in Cincinnati with increasing responsibilities. The list includes Pigall's, Jean-Ro Bistro, Pho Paris, Greenup Cafe, Otto's, Honey, and Jean-Robert's Table. He joined La Poste Eatery in 2011 as Chef de Cuisine. In 2013 he assumed the position of General Manager and Executive Chef at Django Western Taco.<br />
<br />
Travis Hale is also a 14 year industry veteran and has been at La Poste for more than two years. Previously he worked at Nada for four years as a server and manager.<br />
<br />
La Poste Eatery is a 75 seat fine dining restaurant serving French inspired New American cuisine located in Clifton's Gaslight District around the corner from the Esquire Theatre. There is an extensive wine list that is stored in a 2,000 bottle temperature-controlled wine cellar. It is open for dinner from Tuesday to Saturday and available for private parties. There is live Jazz on Wednesdays with the Faux Frenchmen, and valet parking every day.<br />
<br />
Django Western Taco was opened in June of 2012 in Northside and serves an eclectic mix of Southwestern and “Cowboy Fusion” cuisine. And tacos too. The atmosphere is casual with weekly live music and a full bar.<br />
<br />
Jens G. Rosenkrantz Jr., an award-winning fine-art photographer, and retired wine salesman and financial securities executive, is the owner. He has a studio at the Pendleton Arts Center in OTR.<br />
Sharon Ruddhttp://www.blogger.com/profile/00598263732896925616noreply@blogger.com2tag:blogger.com,1999:blog-4316997354640264566.post-25030648427242864992014-01-07T22:08:00.001-05:002014-01-17T22:46:30.600-05:00A Funny Thing Happened on the Way to My Fourth Blogiversary<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-CZbl5K_Y0tc/Usygqo92LvI/AAAAAAAAFKg/lDF9p_qGmMw/s1600/flw+cake+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-CZbl5K_Y0tc/Usygqo92LvI/AAAAAAAAFKg/lDF9p_qGmMw/s1600/flw+cake+(2).JPG" height="400" width="395" /></a></div><br />
The past year was marked by a couple of events I completely did not see coming. First, the bad news: I was laid off from the law office I’d worked at for five years. Putting blogging on the back burner, I spent an unsettled five months job hunting and grappling with that itchy question: “What do I want to be when I grow up?” I had already changed careers once, from publishing to the legal profession. Did I dare try to reinvent myself again?<br />
<br />
The editorial bug that bit me at my first NYC publishing job and followed me to Cincinnati, Columbus, and back has never really left. When I needed a new hobby in 2010, I started this blog. Given a chance to edit a book by a friend or relative during my 14 law office years, I always welcomed the opportunity to reconnect to my blue-pencil roots. As I sent out resume after resume last summer and fall, I couldn’t get my last editorial project out of my head, my nephew Mike’s book, <a href="http://www.amazon.com/Hot-Dogs-Little-Marketing-Lot/dp/1479300179/ref=la_B009MAFLHG_1_1?s=books&ie=UTF8&qid=1389143004&sr=1-1"><i>Hot Dogs, A Little Marketing, and a Lot of Fun</i></a>, which he followed with <i><a href="http://www.amazon.com/When-can-KETCHUP-find-Stand-ebook/dp/B00G9686FU/ref=la_B009MAFLHG_1_2?s=books&ie=UTF8&qid=1389143004&sr=1-2">How Can I KETCHUP and Find My Hot Dog Stand?</a> </i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-RupkByIx2ug/Usykk1bCJtI/AAAAAAAAFKs/Qzd8Yyyol8E/s1600/Mike+dressed+in+hot+dog+costume.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RupkByIx2ug/Usykk1bCJtI/AAAAAAAAFKs/Qzd8Yyyol8E/s1600/Mike+dressed+in+hot+dog+costume.jpg" height="267" width="400" /></a></div><br />
Practical, punny, and reminiscent of <i>Everything I Needed to Know I Learned in Kindergarten</i>, Mike’s books include real-life lessons he learned putting himself through The Ohio State University by running a campus hot dog cart, one of his favorite parts of attending OSU. He’s gone on to a successful ad sales career for a sports radio station in Columbus, launched a website called <a href="http://www.marketingfunwithmike.com/">Marketing Fun With Mike</a>, and is always tackling new challenges, like blogging, podcasting, and public speaking focused on inspiring others to merge their passion, profession, and community involvement. His genuineness and giant smile are infectious. As I slogged through the legal want ads and completed endless online job applications, I kept holding out a wee bit of hope I would find my own “hot dog stand” too.<br />
<br />
One fall afternoon I received a message from my friends at <a href="http://tomandchee.com/">Tom+Chee</a> inviting me to stop by for a video shoot. Glad I didn’t have to beg off due to a 9-to-5 job, I happily headed down to their Court St. shop. Since the first week Tom+Chee opened in a food tent on Fountain Square in 2009, just steps outside my former law office, I’ve been rooting for these guys. I’ve gotten to know founders Corey Ward, Trew Quackenbush, their wives, and families by being a loyal customer and eventually <a href="http://eggplanttogo.blogspot.com/2010/12/tom-chee-little-pop-up-that-could.html">blogging</a> about them. I had the good luck to be <a href="http://eggplanttogo.blogspot.com/2011/08/adam-richman-filming-at-tom-chee-today.html">present</a> when Adam Richman came to town to film Travel Channel’s “Man v. Food Nation,” T+C’s first national TV appearance. And I’ve been following their explosive success on the franchising front since they appeared on ABC’s “Shark Tank” last May.<br />
<br />
The shoot that fateful October afternoon wasn’t another national TV gig. Their new staff videographer was filming a quirky T+C <a href="http://www.youtube.com/watch?v=Qd3JCKyvM-s">promo</a> to support Breast Cancer Awareness Month.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-l1aTl7rYK64/UsyoM0HBxxI/AAAAAAAAFLA/i8h86WDwIRU/s1600/pair+of+Dragon+Fire+donuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-l1aTl7rYK64/UsyoM0HBxxI/AAAAAAAAFLA/i8h86WDwIRU/s1600/pair+of+Dragon+Fire+donuts.jpg" height="191" width="320" /></a></div><br />
I met a couple more new staffers of what is now called Tom+Chee Worldwide, LLC, and wistfully mentioned to founding wives Jenn Quackenbush and Jenny Rachford that I was on the job market and hoped they would keep me in mind the next time the corporate office was hiring. Fast forward: I started writing press releases for Tom+Chee two days later and now am on staff in their marketing department. <br />
<br />
Wow. I get paid to write. About food. And small business. And entrepreneurs. The things I've blogged about here for the last four years. <br />
<br />
Funny, making money has never been my goal for this blog. But it has prompted me to get more involved in my local food community and led to friendships and experiences that are priceless.<br />
<br />
Speaking of food and community, I will take this opportunity to mention two upcoming events I'm particularly excited about.<br />
<br />
Next Monday (1/13/14) Maribelle's is hosting another "Food Fight." Inspired by the TV show "Knife Fight," it's part competition, part potluck, and a great opportunity to mix and mingle with local chefs and food lovers in a casual setting. The first one, in November, drew a great crowd, so get there early. Cost is $10, or *$15 if you'd like to compete/judge (open to both professionals and home cooks). Bring a dish to share if you're so inclined, but it is not required. You can purchase cocktails, wine and beer. MadTree Brewery is bringing some new beers you can try, and a growing list of local farmers and purveyors – including Carriage House Farm, Napoleon Ridge Farm, Brooks Meats, and Butcher Bettie's – are contributing ingredients for the mystery baskets competitors will have to cook with. In addition, Chris Weist of Cincy Sharp will be on hand to sharpen your knives (just $1 per inch). Fourteen names from the $15 pot will be drawn and those folks will be randomly assigned to either cook or judge. There are two initial battle rounds of three cooks each, followed by a head-to-head match between the winners, and Chef Josh Campbell, who won the whole she-bang in November, gets to defend his title. For more details, check the <a href="https://www.facebook.com/events/186052751587349/">facebook event page</a>. <b>*ETA: Cost has been changed to $10 for all.</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-1vyKvJqW1As/Usy2hGHR7VI/AAAAAAAAFLY/xLNjdKpWAUs/s1600/Round+2+chefs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-1vyKvJqW1As/Usy2hGHR7VI/AAAAAAAAFLY/xLNjdKpWAUs/s1600/Round+2+chefs.jpg" height="238" width="400" /></a></div><br />
The following Saturday (1/18/14) Slow Food Cincinnati is hosting a potluck of a different ilk, a brunch and brainstorming session from 10:30 to 1:00 at the Deeper Roots Coffee roastery in Mt. Healthy, where we had a great turnout for our tour last year. I've loved being on the Slow Food Cincinnati board during the past year and am looking forward to even more exciting events for our chapter in the future. If you care about local, sustainably raised, and delicious food, please join us and share your suggestions about what you'd like to see us do in 2014. More details <a href="https://www.facebook.com/events/1440020872885535/?ref=5">here</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-SClPeRJjM4k/Usy35He0nAI/AAAAAAAAFLk/HKczEjinWYc/s1600/Slow+Food+banner+at+one+of+our+events.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-SClPeRJjM4k/Usy35He0nAI/AAAAAAAAFLk/HKczEjinWYc/s1600/Slow+Food+banner+at+one+of+our+events.jpg" height="191" width="320" /></a></div><br />
I hope to get back to blogging on a more regular basis this year. But you can always find me sharing info, events, and food adventures on my <a href="https://www.facebook.com/pages/Eggplant-To-Go/188874297804112">facebook page</a>. It's an exciting time for food in Cincinnati, and I'm thrilled to be part of it in my own little way! <br />
<br />
From the bottom of my aubergine heart, I thank all the friends – old and new, near and far – who I've met thanks to this blogging thing. Your inspiration and appreciation mean more than you know, especially after a year like I had in 2013. But I have a feeling awesome things are in store. After all, it seems I've finally found my hot dog stand.<br />
<br />
xoxo, eggySharon Ruddhttp://www.blogger.com/profile/00598263732896925616noreply@blogger.com6tag:blogger.com,1999:blog-4316997354640264566.post-9534406347610555582013-11-03T22:29:00.000-05:002013-11-05T17:11:18.080-05:00Cincinnati Restaurants BENEFIT Us All - and a Give-Away<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-OmOZkdkT9EM/UnbkRQpzWdI/AAAAAAAAFF8/qiXbpZUy000/s1600/Eat+Local+for+the+Globe+group+dish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="http://3.bp.blogspot.com/-OmOZkdkT9EM/UnbkRQpzWdI/AAAAAAAAFF8/qiXbpZUy000/s640/Eat+Local+for+the+Globe+group+dish.jpg" width="640" /></a></div>
<br />
I am continually amazed by the many local chefs and restaurants who not only endure the frenzy of each night’s service at their respective businesses but also give back to the community and great causes. Since I last posted on this blog, I’ve been fortunate to attend and volunteer for several. A few highlights.<br />
<br />
<div style="text-align: center;">
<b><span style="color: magenta;"><span style="font-size: large;">Eat Local for the Globe</span></span></b></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-KDsBrsqRGgc/UnblQWUomtI/AAAAAAAAFGE/3I8DsOSKM-0/s1600/Eat+Local+for+the+Globe+chefs+table.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-KDsBrsqRGgc/UnblQWUomtI/AAAAAAAAFGE/3I8DsOSKM-0/s640/Eat+Local+for+the+Globe+chefs+table.jpg" width="380" /></a></div>
<br />
September's Eat Local for the Globe drew a record number of local chefs bringing their A game for a spectacular dinner to benefit Findlay Market. One of the fun things about volunteering for it was watching the chefs collaborate as they joined in plating each other's dishes. Also, that moment when Jean-Robert de Cavel pitched in at the bussing station. Because, you know, dishes were starting to pile up, and he's not above doing whatever needs to be done.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-2qKqLWV7Vx8/UnbpV152zNI/AAAAAAAAFGY/VZgDpZ8TGP8/s1600/Group+shot+with+chefs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-2qKqLWV7Vx8/UnbpV152zNI/AAAAAAAAFGY/VZgDpZ8TGP8/s400/Group+shot+with+chefs.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-IyMGJZ_g830/UnboHt_RzPI/AAAAAAAAFGQ/HilQhSV4tVc/s1600/Eat+Local+for+the+Globe+plating+with+Cincy+Pops+poster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-IyMGJZ_g830/UnboHt_RzPI/AAAAAAAAFGQ/HilQhSV4tVc/s400/Eat+Local+for+the+Globe+plating+with+Cincy+Pops+poster.jpg" width="238" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-l44geG-k8gk/UnbpsfBs-YI/AAAAAAAAFGg/F4p4HbeLYgc/s1600/JR+Summer+and+Eat+Well+with+empty+plates+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-l44geG-k8gk/UnbpsfBs-YI/AAAAAAAAFGg/F4p4HbeLYgc/s400/JR+Summer+and+Eat+Well+with+empty+plates+(2).jpg" width="400" /></a></div>
<br />
<div style="text-align: center;">
<b><span style="color: magenta;"><span style="font-size: large;">eat.play.give</span></span></b></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-3OPwhr1QY2I/UnbqjeHnSBI/AAAAAAAAFGo/LSJVXEN1oH4/s1600/eat+play+give+Megan%27s+creamsicle+dessert+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-3OPwhr1QY2I/UnbqjeHnSBI/AAAAAAAAFGo/LSJVXEN1oH4/s400/eat+play+give+Megan%27s+creamsicle+dessert+(2).jpg" width="365" /></a></div>
<br />
Top local chefs also turn out to give back to Jean-Robert and his wife Annette, who lost their daughter Tatiana to SIDS and host an annual fundraiser for SIDS research in her honor called eat.play.give. Always delectable!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-rOo3IawXQkg/UnbxZc5e-_I/AAAAAAAAFG4/c4HdJA4O3YI/s1600/Dan+Wright+at+eat+play+give.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="http://4.bp.blogspot.com/-rOo3IawXQkg/UnbxZc5e-_I/AAAAAAAAFG4/c4HdJA4O3YI/s400/Dan+Wright+at+eat+play+give.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-0tlMN56C_P0/Unbx0Dlqk4I/AAAAAAAAFHA/XYNmm6XxgXY/s1600/Bouquet+crew+at+eat+play+give+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="http://2.bp.blogspot.com/-0tlMN56C_P0/Unbx0Dlqk4I/AAAAAAAAFHA/XYNmm6XxgXY/s400/Bouquet+crew+at+eat+play+give+(2).jpg" width="400" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-rvcmM_iUjFU/Unbx8to-oPI/AAAAAAAAFHM/Gx16W1mByQg/s1600/Maribelle%2527s+dish+at+eat+play+give.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-rvcmM_iUjFU/Unbx8to-oPI/AAAAAAAAFHM/Gx16W1mByQg/s320/Maribelle%2527s+dish+at+eat+play+give.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-aQHlcADcTBI/UnbytIES6QI/AAAAAAAAFHQ/BQxLiDLS-gk/s1600/Maribelles+crew+at+eat+play+give.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="http://1.bp.blogspot.com/-aQHlcADcTBI/UnbytIES6QI/AAAAAAAAFHQ/BQxLiDLS-gk/s400/Maribelles+crew+at+eat+play+give.jpg" width="400" /></a></div>
<br />
<div style="text-align: center;">
<b><span style="color: magenta;"><span style="font-size: large;">Cincinnati Chocolate Festival</span></span></b></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-LKV8UqAGedc/Unb7YqI-G0I/AAAAAAAAFHo/QvUMPPCDFtk/s1600/Dishes+at+the+chocolate+lounge+close-up+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/-LKV8UqAGedc/Unb7YqI-G0I/AAAAAAAAFHo/QvUMPPCDFtk/s400/Dishes+at+the+chocolate+lounge+close-up+(2).jpg" width="400" /></a></div>
<br />
Cincinnati Chocolate Festival is run be all volunteers helping the Isaac M. Wise Temple Sisterhood raise funds for their year-round projects like Interfaith Hospitality Network, Over-the-Rhine Soup Kitchen, Freestore Foodbank, The Assistance League, and the YWCA Battered Women’s Shelter. I got to sample savory chocolate-laced dishes from their new Cheers for Chocolate wine and food booth in between watching demos and "wrangling" some local all-stars serving as judges. They were happy to participate and didn't need much wrangling after all.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-tgJePmsRuK8/Unb-hrDEorI/AAAAAAAAFH0/P2GBPbWihYk/s1600/Jose+Summer+and+more+judges+cropped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="http://3.bp.blogspot.com/-tgJePmsRuK8/Unb-hrDEorI/AAAAAAAAFH0/P2GBPbWihYk/s400/Jose+Summer+and+more+judges+cropped.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-pnQKmLvb2EE/Unb-sSoVkhI/AAAAAAAAFH8/y90XEchgbYI/s1600/Megan%27s+demo+cropped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="http://4.bp.blogspot.com/-pnQKmLvb2EE/Unb-sSoVkhI/AAAAAAAAFH8/y90XEchgbYI/s320/Megan%27s+demo+cropped.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Z8IIUETAl6I/Unb-5LkneuI/AAAAAAAAFIE/1jZwZ8tPpew/s1600/Martha+Tiffany+on+demo+stage+-+cropped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="http://3.bp.blogspot.com/-Z8IIUETAl6I/Unb-5LkneuI/AAAAAAAAFIE/1jZwZ8tPpew/s400/Martha+Tiffany+on+demo+stage+-+cropped.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-sXthMB9GP8Q/Unb_WSclH3I/AAAAAAAAFIM/J3Xy_vcMyS4/s1600/Courtney+and+Donna+judging.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://3.bp.blogspot.com/-sXthMB9GP8Q/Unb_WSclH3I/AAAAAAAAFIM/J3Xy_vcMyS4/s320/Courtney+and+Donna+judging.jpg" width="320" /></a></div>
<br />
<div style="text-align: center;">
<b><span style="color: magenta;"><span style="font-size: large;">Slow Food Cincinnati Tomatoland Dinner</span></span></b></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-2uytVnbDdkw/UncDMMNDS8I/AAAAAAAAFIY/_shi5xuWxr0/s1600/Cocktail+glasses.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-2uytVnbDdkw/UncDMMNDS8I/AAAAAAAAFIY/_shi5xuWxr0/s400/Cocktail+glasses.jpg" width="300" /></a></div>
<br />
I am especially grateful to all who helped raise funds for Slow Food Cincinnati (a cause dear to me - I am on the SFC Board). From Molly Wellman's bourbon + tomato syrup cocktail to Megan Ketover's olive oil basque cake with honeyed tomato butter, lemon rosemary ice cream and fennel, and her amazing mignardise plate, we were lucky to have Slow Food Cincinnati Snail of Approval award winners Todd Kelly and Megan Ketover of Orchids, Stephen Williams and Bhumin Desai of Bouquet Restaurant and Wine Bar, and Local 127's Steven Geddes and Kyle Johnson prepare us a fabulous feast. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-oY-ZdoqluvY/UncHoMA4T-I/AAAAAAAAFIk/FNrzKP9hpwM/s1600/Molly+Wellman.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-oY-ZdoqluvY/UncHoMA4T-I/AAAAAAAAFIk/FNrzKP9hpwM/s400/Molly+Wellman.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-pExXZd7xO6M/UncH02nMJJI/AAAAAAAAFIs/TS6BRO1cXAA/s1600/Tomatoland+dinner+Oct+28+2013+022+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-pExXZd7xO6M/UncH02nMJJI/AAAAAAAAFIs/TS6BRO1cXAA/s400/Tomatoland+dinner+Oct+28+2013+022+(2).jpg" width="260" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-R7-EoN-K4EY/UncH-MFfolI/AAAAAAAAFI0/cBD7_WwSWwE/s1600/Megan%27s+mignardise.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-R7-EoN-K4EY/UncH-MFfolI/AAAAAAAAFI0/cBD7_WwSWwE/s320/Megan%27s+mignardise.jpg" width="320" /></a></div>
<br />
<div style="text-align: center;">
<span style="color: magenta;"><b><span style="font-size: large;">LLS Taste of the World at the Newport Aquarium</span></b></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-yPnAXnI0uso/UncKnx8qc6I/AAAAAAAAFJA/fRmm2HSdMto/s1600/TotW-Logo--2013(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-yPnAXnI0uso/UncKnx8qc6I/AAAAAAAAFJA/fRmm2HSdMto/s400/TotW-Logo--2013(1).jpg" width="400" /></a></div>
<br />
Here's another great <a href="https://www.facebook.com/events/287501274716962/?ref_dashboard_filter=calendar">benefit </a>coming up Sat., Nov. 9 that raises funds for the Leukemia and Lymphoma Society. Tickets are $100 for general admission, or $150 for the Top Shelf Room. But you can win a pair of tickets by commenting here, on the <a href="https://www.facebook.com/pages/Eggplant-To-Go/188874297804112">Eggplant To Go facebook page</a> or tweeting/retweeting at @eggplanttogo by 11:59 p.m., Wed., Nov. 6. Participating restaurants include Alfio's buon cibo, Andy's Mediterranean Grill, BB Riverboats, Coffee Emporium, Dewey's Pizza, European Imports, Food Match, Frisch's, Fusian, Keystone Bar & Grill, Palomino, The Party Source EQ, P.F. Chang's, Pit to Plate BBQ, Madisono's Gelato, Red Roost Tavern, Stone Creek Dining Company, Taste of Belgium, and Yagoot.<br />
<br />
My thanks to blogger friends Laura and David Arnold of <a href="http://cincinnatinomerati.blogspot.com/">Cincinnati Nomerati</a> for all their work on the LLS benefit and making this giveaway possible. Disclosure: they are also providing me a pair of tickets. I hope to see you there!<br />
<br />Sharon Ruddhttp://www.blogger.com/profile/00598263732896925616noreply@blogger.com5tag:blogger.com,1999:blog-4316997354640264566.post-49453463111043705452013-06-08T20:34:00.000-04:002013-06-08T20:34:44.923-04:00Second Sunday on Main Chef Demos Start Tomorrow!<div style="text-align: center;"><a href="http://1.bp.blogspot.com/-Cl-ClYmXflA/UbOnKI0XnII/AAAAAAAAFEk/T1lZoWeHREg/s1600/Jackson%27s+dish+from+phone+cropped.jpg" imageanchor="1"><img border="0" src="http://1.bp.blogspot.com/-Cl-ClYmXflA/UbOnKI0XnII/AAAAAAAAFEk/T1lZoWeHREg/s320/Jackson's+dish+from+phone+cropped.jpg" /></a></div><div style="text-align: center;"><i>Squid cooked in ink, blood sausage, black chickpea puree, <br />
black mint, bull's blood greens,</i></div><div style="text-align: center;"><i>created by Chef Jackson Rouse for Cincinnati's Diner en Noir</i></div><br />
Have you been to the <a href="http://secondsundayonmain.org/">Second Sunday on Main</a> Celebrity Chef Demos? I hadn't until last year, and now I can't get enough. This season's May-Oct. series launches tomorrow, with chef Jackson Rouse and beverage dude Rom Wells of <a href="http://www.therookwood.com/">The Rookwood</a> in Mt. Adams as featured demo-ers, in a new location this year: the side room of <a href="https://www.facebook.com/pages/Mr-Pitifuls/329406739203?fref=ts">Mr. Pitiful's</a>, at 1323 Vine St. Come watch – and taste – what these talented guys create tomorrow at 2:30 p.m. for FREE! <a href="http://www.citycellarscincinnati.com/">City Cellars</a> will return this year with wine pairings, and there should be some sweet gifts to be raffled off as well. Did I mention this is all FREE? <br />
<br />
When I learned about the SSOM Chef Demo series last summer, I couldn't believe it had already been going on for more than five years and I'd just caught wind of it. That was one of several experiences that led me to take this blog (more often its <a href="https://www.facebook.com/pages/Eggplant-To-Go/188874297804112">fb page</a>) in the direction of sharing news of under-reported local food events that get me excited, and seek them out myself. In the casual environment of these demos, I had the opportunity to taste the food of some of Cincinnati's top chefs and learn a bit more about them. I talked friends into meeting me for OTR brunches beforehand, explored whatever wacky events were going on in middle of of Main St. (closed to vehicles between 14th and Liberty between noon and 5:00 the second Sunday of each month for this street fair), checked out some businesses and eateries unfamiliar to me, and usually ended up with a StreetPop at their <a href="https://www.facebook.com/streetpops?fref=ts">shop</a> on the north end of Main.<br />
<br />
Laura Chenault has been the organizer of the SSOM Chef Demos for the last five years, and it was through this series that I met her and learned about her new business, a "flexible event space + urban kitchen" called <a href="http://pallet23.com/">Pallet23</a>, which has hosted, among other food events, pop-up dinners by Jose Salazar as well as Diner en Noir, organized by Rom Wells and featuring the dish at the top of this post created by Jackson Rouse (wish my photo did better justice to it). Great collaborations!<br />
<br />
I hinted on fb that I had an announcement coming up. If you (like my parents) were wondering what the heck I was talking about, here it is. Laura reached out to me for assistance now that she must tend to her new business. Wearing my hat as a <a href="https://www.facebook.com/SlowFoodCincy">Slow Food Cincinnati</a> board member (I'm the Communications Chair), I will be pitching in as a volunteer organizer for this year's Chef Demos, along with friends, Slow Food compadres, and the delightful Cat Amaro of <a href="http://thebirdhauscincinnati.com/">The Birdhaus</a>, which hosts fun out-of-the-box classes with local entrepreneurs of all sorts.<br />
<br />
Please join us tomorrow!Sharon Ruddhttp://www.blogger.com/profile/00598263732896925616noreply@blogger.com1tag:blogger.com,1999:blog-4316997354640264566.post-28744831178659775732013-05-15T00:38:00.000-04:002013-05-15T00:38:07.124-04:00Cincinnati Restaurant Week: La Poste<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-le5TClw37No/UZMDdYM4TMI/AAAAAAAAFBk/CRnl3nOV17U/s1600/Chocolate+Mousse+Tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="http://2.bp.blogspot.com/-le5TClw37No/UZMDdYM4TMI/AAAAAAAAFBk/CRnl3nOV17U/s640/Chocolate+Mousse+Tart.jpg" width="640" /></a></div><br />
I was almost going to skip this spring's <a href="http://www.eatlocalcincy.com/rest_week.php">Restaurant Week</a>, as I scurry to pack and leave for Knoxville and a jam-packed few days at the <a href="http://biscuitfest.com/southern-food-writing-conference/">Southern Food Writing Conference</a>. But I'm glad I didn't. <br />
<br />
Restaurant Week is always a great opportunity to try a new restaurant or return to one you've enjoyed in the past. It's hard to beat $33.13 for three courses (two-for-$33.13 and other deals available at some lower-cost venues within the Greater Cincinnati Independents/Eat Local Cincy consortium). The only thing I don't understand is why these restaurants and the parent organization don't do a better job of publicizing their Restaurant Week offerings.<br />
<br />
In any case, La Poste has been on my list for some time, and I took advantage of this opportunity to try it out. Delightful and delicious. Here's a quick look.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-pSNoQZC56nQ/UZMDgzYgQyI/AAAAAAAAFB0/hVvdyXS9K0k/s1600/Fruit+salad+amuse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-pSNoQZC56nQ/UZMDgzYgQyI/AAAAAAAAFB0/hVvdyXS9K0k/s400/Fruit+salad+amuse.jpg" width="400" /></a></div><div style="text-align: center;"><i>Fruit salad amuse with crispy bread</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-WF0b1N9F2vw/UZMDfdwTRRI/AAAAAAAAFBs/AEifandPguI/s1600/Diver+Scallop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-WF0b1N9F2vw/UZMDfdwTRRI/AAAAAAAAFBs/AEifandPguI/s320/Diver+Scallop.jpg" width="320" /></a></div><div style="text-align: center;"><i>Diver scallop with hot bacon vinaigrette, wilted greens, gorgonzola, </i></div><div style="text-align: center;"><i>specks of rye croutons, and a beautifully runny egg</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-1OmhvAWiBlY/UZMDmBH8SZI/AAAAAAAAFCM/VWZaCrRalio/s1600/Seared+Tuna+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-1OmhvAWiBlY/UZMDmBH8SZI/AAAAAAAAFCM/VWZaCrRalio/s320/Seared+Tuna+Salad.jpg" width="320" /></a></div><div style="text-align: center;"><i>Seared tuna salad with Meyer lemon vinaigrette, wasabi tobiko, and baby radishes</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-TDYNgYXij8U/UZMDkZuUGOI/AAAAAAAAFCE/rRiKHNX7va4/s1600/Salmon+with+Israeli+couscous+and+brown+butter+sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-TDYNgYXij8U/UZMDkZuUGOI/AAAAAAAAFCE/rRiKHNX7va4/s320/Salmon+with+Israeli+couscous+and+brown+butter+sauce.jpg" width="320" /></a></div><div style="text-align: center;"><i>Salmon (cooked to a perfect medium rare) over Israeli couscous </i></div><div style="text-align: center;"><i>with brown butter sauce and asparagus</i></div><br />
Oh, and that lovely chocolate mousse tart with raspberries and creme anglaise at the top of this post. Here's La Poste's Restaurant Week menu, which I couldn't seem to find anywhere else online. (Apologies for the folds; I'm not above walking out of a restaurant with a specials menu.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-opwZKHuhSL0/UZMDitZDQXI/AAAAAAAAFB8/pAocc6nD17w/s1600/La+Poste+Restaurant+Week+menu+May+2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-opwZKHuhSL0/UZMDitZDQXI/AAAAAAAAFB8/pAocc6nD17w/s640/La+Poste+Restaurant+Week+menu+May+2013.jpg" width="480" /></a></div><br />
I thoroughly enjoyed myself at <a href="http://www.laposteeatery.com/">La Poste</a> and look forward to going back and checking out more of what Chef Dave Taylor and crew have in store. (I overheard a server describing one of tonight's specials that was, understandably, not on the $33.13 Restaurant Week menu that included foie gras and sounded divine.) <br />
<br />
I hope you'll take advantage of Cincinnati Restaurant Week to get out and try something new too. If Restaurant Week doesn't work for you, there are more fabulous food and craft beer events going on in the city this weekend than I can possibly link to. I picked a heck of a weekend to head out of town. I'll just have to content myself with adventures at the conference that include dinner at Blackberry Farm, a field trip to Benton's Bacon, and lunch at the Knoxville location of Asheville fave Tupelo Honey. And I'll be back in time to check out the <a href="http://www.asianfoodfest.org/">Asian Food Festival</a> at The Banks on Sunday (it runs 4:00-midnight Sat. and 1:00-9:00 Sun.). For now, I gotta run.Sharon Ruddhttp://www.blogger.com/profile/00598263732896925616noreply@blogger.com4tag:blogger.com,1999:blog-4316997354640264566.post-2565643696719337162013-05-06T20:30:00.000-04:002013-05-06T20:30:11.681-04:00Slow Food Dinner at Jean-Robert's Table May 15<div style="text-align: center;"><a href="http://4.bp.blogspot.com/-drgDv1bYQSA/UYgvgnxYeOI/AAAAAAAAE-Q/56Diq22eh4I/s1600/Paddlefish+with+beets,+mushrooms,+couscous+++herb+buerre+blanc+1.jpg" imageanchor="1"><img border="0" height="300" src="http://4.bp.blogspot.com/-drgDv1bYQSA/UYgvgnxYeOI/AAAAAAAAE-Q/56Diq22eh4I/s400/Paddlefish+with+beets,+mushrooms,+couscous+++herb+buerre+blanc+1.jpg" width="400" /></a></div><br />
Big news! <a href="http://www.slowfoodcincinnati.org/">Slow Food Cincinnati</a> is partnering with <a href="http://jrtable.com/">Jean-Robert's Table</a> for a very special dinner May 15. The <a href="http://www.slowfoodusa.org/index.php/programs/details/ark_of_taste/">Ark of Taste</a> is a Slow Food program that aims to preserve and promote heirloom vegetables, heritage livestock breeds (such as the Red Wattle pig, raised locally by <a href="http://www.deanfamilyfarm.com/">Dean Family Farm</a>), and other threatened culinary species. Only the best-tasting endangered foods make it onto the Ark! Thanks to the dogged efforts of my fellow board member Jay Erisman over the last two years, Slow Food Cincinnati has succeeded in getting another local foodstuff accepted to this roster: the American paddlefish!<br />
<br />
Based just across the river in Bellevue, KY, Renée Koerner raises this relative of the sturgeon at <a href="http://www.bigfishfarms.com/Welcome.html">Big Fish Farms</a> on a sustainable model where the paddlefish feeds on naturally occurring plankton and the farm uses no additional food, improves the quality of the water, harms no other fish, and provides excellent meat as well as caviar.<br />
<br />
To celebrate the acceptance of American paddlefish onto the Ark of Taste, Jean-Robert de Cavel will create a four-course dinner highlighting the paddlefish produced by his long-time friend Renée Koerner (including caviar and smoked and fresh fish) Wednesday, May 15, at 6:30 pm.: $90 per person including wine pairings, tax, and gratuity. You can find more info on <a href="https://www.facebook.com/events/113465868823902/">Slow Food Cincinnati's facebook page</a>. But to secure your reservation, you MUST call Marilou Lind at JR's Table, 513-621-4777. The event is open to all.<br />
<br />
Renée's paddlefish is prized by other top local chefs as well, and I've been checking them out whenever I've had the opportunity this season. Chef Stephen Williams of <a href="http://www.bouquetrestaurant.com/">Bouquet</a> featured it in the amazing dish at the top of this post, with mushrooms, buerre blanc, and beets that turned the accompanying couscous a rosy pink.<br />
<br />
And to kick off the dinner celebrating <a href="http://orchidsatpalmcourt.com/">Orchids</a>' fifth year as Cincinnati Magazine's "Best Restaurant" in the city, Chef Todd Kelly offered up this spectacular "fried" egg with lobster salad and Big Fish Farms caviar cream.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-uox7C3DYe40/UYhFSxZoSbI/AAAAAAAAE-c/OBnJXeU27sY/s1600/Orchids+Course+1+-+lobster+salad+with+egg+and+paddlefish+caviar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-uox7C3DYe40/UYhFSxZoSbI/AAAAAAAAE-c/OBnJXeU27sY/s400/Orchids+Course+1+-+lobster+salad+with+egg+and+paddlefish+caviar.jpg" width="400" /></a></div><br />
We can't wait to taste what Jean-Robert will do with this very special ingredient. Check out this <a href="http://www.youtube.com/watch?v=oWf42LkAWFU">video</a> for more about Renée's paddlefish caviar adventures, and call to reserve your seat at Table before this event sells out!Sharon Ruddhttp://www.blogger.com/profile/00598263732896925616noreply@blogger.com4tag:blogger.com,1999:blog-4316997354640264566.post-33957245830191215772013-04-17T00:15:00.000-04:002013-05-12T18:07:33.373-04:00Noshes and News 4.16.13<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-9jMiHkA9bEg/UW3hKRUwFDI/AAAAAAAAE9Y/Zw5ivNSqhDs/s1600/Barrio+Tequileria+mango+habanero+marguerita.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-9jMiHkA9bEg/UW3hKRUwFDI/AAAAAAAAE9Y/Zw5ivNSqhDs/s400/Barrio+Tequileria+mango+habanero+marguerita.jpg" width="337" /></a></div><br />
After a busy week and a trip to Louisville and Nashville, I'm back and have lots of good news and events to share. Rather than clog your facebook feed with too many links tonight, I'm rounding up the best of the best here (although my <a href="https://www.facebook.com/pages/Eggplant-To-Go/188874297804112">facebook page</a> is generally the best place to stay up to date with the local food news I have to share).<br />
<br />
First off, cheers to <a href="https://www.facebook.com/BarrioTequileria">Barrio Tequileria</a>, which had its Grand Opening in Northside while I was away! Luckily, I had the opportunity to check out the neighborhood's newest taco joint, from Taco Azul food truck owner Gary Sims, during its soft opening. The food and drinks I've sampled so far – including the mango-habanero marguerita at the top of this post – are solid and delicious! I love the comfortable yet hip LA vibe and the quirky day-of-the-dead artwork (including a Día de Muertos-style Marilyn Monroe piece). Barrio's spacious fenced-in back patio will open Cinco de Mayo weekend with live music, and I could see it becoming my favorite al fresco spot in the city. I can't wait to explore more of Barrio's extensive tequila list, along with the black molé and an upcoming pig roast Gary is promising. For more photos, check out this great <a href="http://5chw4r7z.blogspot.com/2013/04/barrio-tequileria.html">post</a> by 5chwar7z.<br />
<br />
If your tastes run to the adventurous, mark your calendar for next Tues. (April 23). During the afternoon <a href="https://www.facebook.com/Local127?fref=ts">Local 127</a> chef Steven Geddes and the ubiquitous Justin Dean will host a goat butchery session with Adam Danforth. Special goat dishes will be available that evening, along with the regular menu. Contact the restaurant for more details. A great opportunity to check out this underutilized meat and taste what can be done with it in the hands of skilled chefs. ETA: I just received the press release below. If you opt for the goat dinner, it is $35 for four courses. The butchering demo begins at 3:00 "and continues into the evening." Reservations strongly encouraged for both the demo and the dinner: (513)721-1345.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-714tuCG_bYU/UW8k7XOEPCI/AAAAAAAAE94/QVmh0yJTNZI/s1600/Press+release+for+Local+127+goat+dinner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-714tuCG_bYU/UW8k7XOEPCI/AAAAAAAAE94/QVmh0yJTNZI/s640/Press+release+for+Local+127+goat+dinner.jpg" width="494" /></a></div><br />
OTR's vegan-friendly green general store <a href="https://www.facebook.com/pages/Park-Vine/127349644049?fref=ts">Park + Vine</a> hosts a release <a href="https://www.facebook.com/events/530705383648837/">party</a> for the 2013 CORV (Central Ohio River Valley) Local Food Guide Wed. night (4/17) from 5:30-7:30. Other ways to lay your hands on this indispensable annual guide to farms, farmer's markets and other local/sustainable food resources in southwest Ohio, northern Kentucky, and southwestern Indiana: it's available for free in this week's City Beat or you can download or order a copy via CORV <a href="http://www.eatlocalcorv.org/">here</a>. <br />
<br />
What's better than Findlay Market staying open late on a spring evening? The chance to score discounts on tickets for the <a href="http://www.bunburyfestival.com/">Bunbury Music Festival</a>! This Thursday (April 18) from 4:00 to 7:00, Findlay kicks off a series of special events where you can get 20% off a 1-day or 3-day Bunbury pass by buying $50 in groceries OR showing receipts from 5 different Findlay Market vendors (discount limited to two passes). Even better, in keeping with Bunbury's "Bee Free" slogan, the first person to buy $120 in groceries AND show up in a bee costume will get one FREE 3-day pass to the July 12-14 music festival. You can savor an adult beverage in Findlay's OTR biergarten, enjoy live music, take in a <a href="https://www.facebook.com/CincinnatiFoodTours?ref=ts&fref=ts">Taste the World at Findlay Market food tour</a>, indulge in one of the best pastimes at Findlay Market – people watching – and get your grocery shopping done at the same time. The same discount is on offer two more Thursday evenings, May 16 and June 20, as well as three Sundays from 10:00-4:00: April 21, May 19, and June 23. ETA: I read an item today that indicated the Findlay markethouse vendors would be be open until 6:00 this Thursday, with other events continuing until 7:00. I am trying to confirm, but you might want to get your shopping done first, before kicking back in the biergarten.<br />
<br />
<a href="http://www.dineatnectar.com/">Nectar Restaurant</a> is hosting another of its spectacular Dinner Clubs next Thursday (April 25), this one featuring artichokes, in conjunction with <a href="https://www.facebook.com/daisymaesmarket?ref=ts&fref=ts">Daisy Mae's</a>. At each month's Dinner Club Nectar chef Julie Francis highlights a given ingredient through five savory and sweet courses that will surprise and delight you. Check out this month's menu <a href="http://www.listrocket.com/public/archive.php?mode=thread&thread=20925">here</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-JOAVq3Az9cc/UW4FUXvj2TI/AAAAAAAAE9o/Bf8e-UdOobU/s1600/dining+out+for+life+logo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-JOAVq3Az9cc/UW4FUXvj2TI/AAAAAAAAE9o/Bf8e-UdOobU/s320/dining+out+for+life+logo.png" width="320" /></a></div><br />
Also coming up April 25, something cities across the country have been doing for years. I am glad to see Cincinnati restaurants FINALLY getting on board with Dining Out for Life, where restaurants donate a portion of their proceeds to AIDS service organizations. Click <a href="http://www.diningoutforlife.com/cincinnati/restaurants">here</a> for local participating restaurants. As I write this, they include Jean-Robert's Table, Mayberry, Kitchen 452, Park + Vine, 20 Brix, Melt, Cumin, and more. It will be a good night to support local restaurants that support a great cause. <br />
<br />
I'll sign off for now with kudos to some of my favorite Cincy food folks who broke good news while I was out of town. <br />
<br />
My talented, determined, hard-working friends at <a href="http://www.tomandchee.com/">Tom + Chee</a> held their first press conference last Friday to announce they will appear on the ABC show <a href="http://abc.go.com/shows/shark-tank">Shark Tank</a> May 17 (locally, Ch. 9/WCPO). I was bummed I couldn't be there in person, but glad to catch this video. I've been rooting for them since they got their <a href="http://eggplanttogo.blogspot.com/2010/12/tom-chee-little-pop-up-that-could.html">start</a> in a tent on Fountain Square and was excited to be with them during the <a href="http://eggplanttogo.blogspot.com/2011/08/adam-richman-filming-at-tom-chee-today.html">filming</a> of their first TV appearance, on Man v. Food Nation. Whatever the outcome of their pitch to investors on this show, I'm confident they will continue to grow, thrive, and remain committed to what they do: bringing cheesy goodness at an affordable price point for families of all sorts.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/McrypCm95JM?feature=player_embedded' frameborder='0'></iframe></div>And in case you missed Polly Campbell's <a href="http://cincinnati.com/blogs/dining/2013/04/16/salazar-coming-this-summer/">piece</a>, Jose Salazar's new restaurant will be called Salazar and it will be located at 14th and Republic. I've had the pleasure of tasting what Jose does on his own terms at his pop-up dinners at Pallet23, and I can't wait to see where he'll go next as he launches his new venture in a renovated OTR butcher shop. <br />
<br />
So much food talent to be proud of in our city! Stay tuned for more!<br />
<br />
Sharon Ruddhttp://www.blogger.com/profile/00598263732896925616noreply@blogger.com2tag:blogger.com,1999:blog-4316997354640264566.post-80236555129977726022013-04-02T23:43:00.000-04:002013-04-02T23:43:42.504-04:00Pop-Up Dinner Round-Up, Part 1<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-LDCGiAHsY54/UVt0MPI2yHI/AAAAAAAAE8U/vWw6S2IAqpE/s1600/Spice+grinder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-LDCGiAHsY54/UVt0MPI2yHI/AAAAAAAAE8U/vWw6S2IAqpE/s400/Spice+grinder.jpg" width="400" /></a></div><br />
Whether you call them “pop-ups” or “underground dinners,” these innovative one-off prix-fixe culinary events are blossoming more quickly than the daffodils in my front yard. Here's my first installment about some unique events to check out.<br />
<br />
Last night I attended a Date Dinner, by Steven Shockley, who recently became <a href="http://cincinnati.com/blogs/dining/2013/04/02/new-chef-at-cumin/">Executive Chef at Cumin</a> and previously worked at Pho Paris, Chalk, Jean-Robert’s Table, and Maribelle’s (when it was at its previous Riverside Drive/Eastern Avenue location). Steven takes thematic inspiration from a wide array of sources (the previous Date Dinner I attend was based on the music of Miles Davis). Although Steven is sometimes given to pun-filled constructs, last night’s dinner side-stepped the opportunity for April Fool’s Day jokes while, as usual, focusing on out-of-the-ordinary flavor combinations.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-c5EKWXchxzo/UVt0Np9-3yI/AAAAAAAAE84/v0spK4VPXyc/s1600/lentil+soup+with+pomegranate-sumac+whipped+cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="http://4.bp.blogspot.com/-c5EKWXchxzo/UVt0Np9-3yI/AAAAAAAAE84/v0spK4VPXyc/s400/lentil+soup+with+pomegranate-sumac+whipped+cream.jpg" width="400" /></a></div><div style="text-align: center;"><i>Lentil soup with pomegranate and sumac whipped cream</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Pjdr8igRo_Y/UVt0LouH0UI/AAAAAAAAE8Y/Bsg84P1wPPk/s1600/Gorgonzola-potato+flatbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-Pjdr8igRo_Y/UVt0LouH0UI/AAAAAAAAE8Y/Bsg84P1wPPk/s640/Gorgonzola-potato+flatbread.jpg" width="480" /></a></div><div style="text-align: center;"><i>Flatbread with gorgonzola-potato puree and parsley</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-RLQKattVrPc/UVt0Jz4IKEI/AAAAAAAAE70/DyOalWVveI0/s1600/Braised+lamb+neck+with+grapes+and+caulifower.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-RLQKattVrPc/UVt0Jz4IKEI/AAAAAAAAE70/DyOalWVveI0/s400/Braised+lamb+neck+with+grapes+and+caulifower.jpg" width="400" /></a></div><div style="text-align: center;"><i>Braised lamb neck with grapes, quinoa, and cauliflower puree</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-CHaoQWHxypU/UVt0K5P0fQI/AAAAAAAAE8I/Ez8OrTu4pzo/s1600/Cardamom+rice+pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-CHaoQWHxypU/UVt0K5P0fQI/AAAAAAAAE8I/Ez8OrTu4pzo/s320/Cardamom+rice+pudding.jpg" width="320" /></a></div><div style="text-align: center;"><i>C<span itemprop="description"><span class="fsl">ardamom rice pudding</span></span></i></div><br />
The schedule for Date Dinners varies, partly depending on Steven’s work schedule, and is usually limited to about 12 people, in an Over-the-Rhine apartment the location of which you learn after RSVPing (and, now, paying via Paypal). Like the <a href="https://www.facebook.com/date.dinner?ref=ts&fref=ts">Date Dinner facebook page</a> to hear about upcoming events. Steven has a keen culinary curiosity, and I’m not going to try to guess where he’ll take Date Dinner next, although he says he’s switching the format to four courses for $35; still BYOB. He also occasionally pops up with snacks at <a href="https://www.facebook.com/pages/Market-Wines-at-Findlay-Market/72710679864?ref=ts&fref=ts">Market Wines at Findlay Market</a> and <a href="https://www.facebook.com/Neonsunplugged?ref=ts&fref=ts">Neon’s</a>. Steven has a personal proclivity for veggies, grains, hand-ground spices, and the occasional braise or venture into offal territory. I will definitely be curious to see where he takes Cumin’s spring menu, set to launch this Thursday. He will also be participating in the <a href="http://www.cincinnatistate.edu/mci/about-mci/one-night-12-kitchens">1 Night, 12 Kitchens</a> Midwest Culinary Institute April 21 on behalf of Cumin, in case you were one of the lucky folks who bought ticket before they sold out.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-d-95WgYR-eg/UVt0NKXzMbI/AAAAAAAAE80/hphOLAjMfMw/s1600/Table.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-d-95WgYR-eg/UVt0NKXzMbI/AAAAAAAAE80/hphOLAjMfMw/s400/Table.jpg" width="300" /></a></div><br />
Steven recently collaborated for a dinner at <a href="https://www.facebook.com/Pallet23?ref=ts&fref=ts">Pallet23</a> in Northside with another young chef who is garnering a lot of attention for his pop-up dinners, Ryan Santos of <a href="https://www.facebook.com/pleasecincinnati?ref=ts&fref=ts">Please</a>. Ryan leaves tomorrow for a stage (internship) at Michelin-starred In De Wulf in Belgium and has another lined up at Castagna in Portland for September. I can't wait to see what inspiration Ryan returns with from his travels (for a terrific food-porn-filled blogger's-eye-view glimpse of In De Wulf, click <a href="http://docsconz.com/2013/03/dining-at-in-de-wulf/">here</a>). After he returns from Europe, Ryan and crew will be shedding the "Arts and Lettuce" title for their pop-up dinners and taking them to Carriage House Farm for a new, rustic dining experience that will involve not only eating outdoors but cooking outdoors. No electric, thank you very much. Ryan has always cultivated close relationships with area farmers to source local and sustainably raised foods for his dinners. He has more intriguing collaborations in the works, with entrepreneurial aquaponics venture <a href="https://www.facebook.com/URBtank?group_id=0">URBTank</a> and a "beverage" partner.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3iLmDFGQdW4/UVt9bqCZGRI/AAAAAAAAE9I/J_49K0hg7QM/s1600/Please+in+Citybeat%27s+Best+of+2013+issue.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-3iLmDFGQdW4/UVt9bqCZGRI/AAAAAAAAE9I/J_49K0hg7QM/s640/Please+in+Citybeat%27s+Best+of+2013+issue.jpg" width="529" /></a></div><div style="text-align: center;"><i>Please: a Staff Pick for “Best Now-Above-Ground Underground Dinner Series </i></div><div style="text-align: center;"><i>Turned Into A Residency” in City Beat's Best of Cincinnati 2013 issue</i></div><br />
Here are just three more pop-ups taking place in the next week. If you're interested, act quickly or they may be sold out. <br />
<br />
Frances Kroner, the talent who created the marshmallow dress at The Art of Food, is doing her second "edible installation" collaboration with Modern Makers and Pones, Inc. this Friday, called "The Big Dinner." Details <a href="http://www.feastcincinnati.com/the-big-dinner-this-friday/">here</a>. Her "food event design" company FEAST was just featured in the <a href="http://www.bizjournals.com/cincinnati/print-edition/2013/03/29/feast-favors-food-as-art-in-designing.html">Business Courier</a> (sorry I can't share a link that gets beyond the paywall). I was out of town last week and missed FEAST's pop-up last weekend, but heard great things about the event and the food from friends. Can't wait to check out what she's doing this Friday!<br />
<br />
Another series I'm excited to finally get in on is "Underground - A Hen of the Woods Production," which is celebrating Spring with a dinner Monday, April 8. Join their facebook <a href="http://www.blogger.com/Sommelier%20Kevin%20Hart%20of%20wineCRAFT">event</a> asap, then await instructions and get your cash or check to chef Nick Marckwald by Friday for this wine-inclusive dinner with sommelier Kevin Hart of <a href="https://www.facebook.com/pages/wineCRAFT/560068590678878?ref=ts&fref=ts">wineCRAFT</a>, who collaborated on an amazing pop-up at the Mercantile Library with the fine folks from Dutch's recently. (The talented Gina Weathersby of 513{eats} documented that event in full photographic glory <a href="http://513eats.com/g-d-vajra-wine-dinner-at-the-mercantile-library-teaser/">here</a>.) <br />
<br />
Nick, Kevin, and other talented folks are also doing a pop-up of heavy hors d'oeuvres and desserts at The Rookwood in Mt. Adams April 10 to benefit the Crohns and Colitis Foundation of America. Details <a href="https://www.facebook.com/events/350118575088639/?notif_t=plan_user_invited">here</a>.<br />
<br />
Stay tuned for Part 2 of my Pop-Up Round-Up. Lots of exciting ventures coming up!Sharon Ruddhttp://www.blogger.com/profile/00598263732896925616noreply@blogger.com2tag:blogger.com,1999:blog-4316997354640264566.post-58558329859901447852013-02-26T00:30:00.000-05:002013-02-26T00:30:09.143-05:00Noshes and News 2.26.13<div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BwW8kCt4eGE/USwR0M-exuI/AAAAAAAAEzk/WIqlBIgjhlc/s1600/Covington+store+exterior.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-BwW8kCt4eGE/USwR0M-exuI/AAAAAAAAEzk/WIqlBIgjhlc/s640/Covington+store+exterior.jpg" width="480" /></a></div><br />
<span style="color: magenta;">PizzaBomba Grand Opening Tuesday, February 26</span><br />
<br />
The PizzaBomba food truck recently opened a storefront at 14 E. Fifth St. in Covington, and today they'll celebrate their official Grand Opening by giving away free slices of cheese and pepperoni pizza from 11:00 a.m. until they run out. If you love PizzaBomba's food as much as I do, rest assured their truck and catering operation will continue to operate. They've also added delivery to Covington, Newport, parts of Bellevue, Downtown Cincy, and Over-the-Rhine up to Liberty. The Covington PizzaBomba shop has a beer license and, better yet, an expanded menu that includes sandwiches, salads, pastas, and desserts. Although Grand Opening freebie slices are limited to cheese and pepperoni, you don't want to miss PizzaBomba's quirky combos and homemade breads and pastas, like this punchy yet ethereal Buffalo Chicken gnocchi! Find them on <a href="https://www.facebook.com/PizzaBombaNKY?ref=ts&fref=ts">facebook</a>, <a href="http://www.blogger.com/@PizzaBomba">twitter</a>, or via their <a href="http://www.pizzabomba.com/">website</a>.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-cDJecnUi6C4/USwV5ikSjaI/AAAAAAAAE0k/qEEtQvoqQOQ/s1600/Buffalo+gnocchi+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-cDJecnUi6C4/USwV5ikSjaI/AAAAAAAAE0k/qEEtQvoqQOQ/s400/Buffalo+gnocchi+1.jpg" width="400" /></a></div><br />
<span style="color: magenta;">The Art of Food Opening at The Carnegie Friday, March 1</span><br />
<br />
Food-inspired artwork will fill the galleries of <a href="http://www.thecarnegie.com/galleries/gallery.php?page=the_art_of_food">The Carnegie</a> in Covington through March 21. But opening night for The Art of Food is the BIG deal. More than 20 of Greater Cincinnati's best restaurants will be giving out tastes of their food from 6:00 to 9:00. Now in its seventh year, this unique annual event delights all the senses - and it gets crowded quickly! To reserve your tickets before they sell out, click <a href="https://www.vendini.com/ticket-software.html?w=aefc04e139b1e499a5af86183e97c387&t=tix">here</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-GhB3cFyecqk/USwdce9j6HI/AAAAAAAAE1c/xoIBV6t8lFo/s1600/Art+of+Food+2013+promo+graphic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="http://2.bp.blogspot.com/-GhB3cFyecqk/USwdce9j6HI/AAAAAAAAE1c/xoIBV6t8lFo/s640/Art+of+Food+2013+promo+graphic.jpg" width="640" /></a></div><br />
<span style="color: magenta;">Night Owl Market (NOM) Bockfest Edition, Friday and Saturday, March 1-2</span><br />
<br />
This periodic gathering of food trucks, musicians, and other local artists in the parking lot at Main Street and Central Parkway in Over-the-Rhine was a hit with the late-night crowd last year. NOM kicks off its 2013 season this Friday and Saturday from 10:00 p.m. to 3:00 a.m. in conjunction with Bockfest! Event details <a href="https://www.facebook.com/events/127588560750154/">here</a>, and more about this great entrepreneurial endeavor from Cincy Chic <a href="http://cincychic.com/index.php?option=com_content&view=article&id=4543%3Anighttime-noms&catid=17%3Acareer&Itemid=10884">here</a>. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3CvkDN3e-nI/USwlP76vjRI/AAAAAAAAE2k/Qp_WgRByO1g/s1600/Red+Sesame+menu.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-3CvkDN3e-nI/USwlP76vjRI/AAAAAAAAE2k/Qp_WgRByO1g/s320/Red+Sesame+menu.jpg" width="246" /></a><a href="http://3.bp.blogspot.com/-PKPpsIuiLI4/USwlGBMTMII/AAAAAAAAE2c/KInBsmp5v_Y/s1600/Red+Sesame+truck+with+buildings+in+background.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-PKPpsIuiLI4/USwlGBMTMII/AAAAAAAAE2c/KInBsmp5v_Y/s320/Red+Sesame+truck+with+buildings+in+background.jpg" width="240" /></a></div><br />
I hear the Red Sesame Korean BBQ Taco truck will be in attendance at this weekend's NOM. Haven't caught up with this new Cincy food truck yet? Keep an eye out for them via <a href="https://www.facebook.com/pages/Red-sesame-korean-BBQ-Taco/200720183394428?ref=ts&fref=ts">facebook</a> and <a href="https://twitter.com/redssm2012">twitter</a>. Seriously, you'll want to check them out soon! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-uhlm1PDnigY/USwoVkrUTrI/AAAAAAAAE3o/AKOrk_976sM/s1600/Red+Sesame+Korean+BBQ+tacos+close-up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-uhlm1PDnigY/USwoVkrUTrI/AAAAAAAAE3o/AKOrk_976sM/s400/Red+Sesame+Korean+BBQ+tacos+close-up.jpg" width="400" /></a></div><br />
<span style="color: magenta;">Pura Vida Nomadic Nights Underground Dinner, March 2</span><br />
<br />
If you've been interested in checking out one of Cincinnati's underground dinners, Jose Navales of <a href="https://www.facebook.com/pages/Pura-Vida-PopUP-Taqueria/139464102801373?ref=ts&fref=ts">Pura Vida Pop-up</a> is doing his second <a href="https://www.facebook.com/pages/Pura-Vida-PopUP-Taqueria/139464102801373?ref=ts&sk=events">Nomadic Nights Dinner</a> this Saturday. I missed the first one, but I have tasted his food, last fall at the OEFFA tour at Carriage House Farm. Navales is passionate about local food - and full of ideas. I'm betting this will be unlike any other underground dinner Cincinnati has seen yet.<br />
<br />
<span style="color: magenta;">Asian Food Fest Cookoffs at Findlay Market, Sundays in March, 1:00-3:00</span><br />
<br />
Do you love Asian food - or just want to learn more about the diverse foods of China, Japan, Indonesia, Philippines, Taiwan, Thailand, Vietnam, and more? This year's <a href="http://www.asianfoodfest.org/">Asian Food Fest</a> is May 18 and 19 at The Banks, and leading up to it, like last year, Findlay Market will host a series of cook-offs Sundays in March, featuring <a href="https://www.facebook.com/events/159162980900142/?ref=ts&fref=ts">congee</a> (March 3), <a href="https://www.facebook.com/events/160551770763653/?ref=ts&fref=ts">curry</a> (March 10), <a href="https://www.facebook.com/events/546506685382449/?ref=ts&fref=ts">rolls</a> (March 17), and <a href="https://www.facebook.com/events/160551770763653/?fref=ts">Asian BBQ</a> (March 24). To enter, complete an <a href="http://www.asianfoodfest.org/cook-off-series/cook-off-sign-up/">entry form</a> by the Friday before each event and bring 4 quarts of your dish. To taste, come and enjoy. People's choice and judges' winners will be awarded each Sunday. I look forward to being a guest judge for the curry cook-off, and hope to see you there!<br />
<br />
<span style="color: magenta;">Young Guns Awards</span><br />
<br />
<div style="text-align: center;"><a href="http://3.bp.blogspot.com/-8Y2Z4o2Wckw/USw-j4yD3lI/AAAAAAAAE4g/ooStHcOqtg8/s1600/Eater+Young+Guns+image.png" imageanchor="1"><img border="0" src="http://3.bp.blogspot.com/-8Y2Z4o2Wckw/USw-j4yD3lI/AAAAAAAAE4g/ooStHcOqtg8/s320/Eater+Young+Guns+image.png" /></a></div><br />
I've been learning about lots of young chef talent in response to <a href="http://eggplanttogo.blogspot.com/2013/02/call-for-nominations-eater-young-guns.html">my post last week</a> about national website Eater's call for nominations for its Young Guns Awards. Eater's rules state they are looking for candidates who are under 30 years old OR (if you're over 30) have worked less than 5 years in the business. Please go to Eater's website to make <a href="http://eater.com/archives/2013/02/19/call-for-nominations-eater-young-guns-2013-1.php">official nominations</a> and represent!!! And please continue to let me know your suggestions about our best and brightest upcoming talent in Ohio and Kentucky by contacting me. I look forward to sharing their names here - and learning more about them! Sharon Ruddhttp://www.blogger.com/profile/00598263732896925616noreply@blogger.com1tag:blogger.com,1999:blog-4316997354640264566.post-61932010734041780872013-02-19T22:10:00.000-05:002013-03-12T22:07:43.126-04:00Call for Nominations - Eater Young Guns<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-DHJhCor9P0Y/USQzA7LqMII/AAAAAAAAEys/ZtrXdDzgmRQ/s1600/Eater+Young+Guns+image.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-DHJhCor9P0Y/USQzA7LqMII/AAAAAAAAEys/ZtrXdDzgmRQ/s1600/Eater+Young+Guns+image.png" /></a></div><br />
The national website Eater is accepting nominations for its second annual Young Guns award, and I'd love to see Cincinnati (and surrounding cities) represent! I know there's a buffet of serious talent here in the middle of the country!!! Trouble is, I'm not sure who meets the "under 30" - OR has worked in the industry less than 5 years - qualification, and I'm certain there are lots more amazing up-and-comers out there than I've had the chance to meet yet. <br />
<br />
Here's how <a href="http://eater.com/archives/2013/02/19/call-for-nominations-eater-young-guns-2013-1.php">Eater</a> describes its search for Young Guns: <br />
<br />
<i>The aim of Young Guns is to identify the most promising up-and-comers in the restaurant and nightlife world, whether they're working as chefs or line cooks, sommeliers or bartenders, restaurateurs or maître d's</i>.<br />
<br />
<i>The criteria are simple. Nominees must be under 30 years of age (or have worked in their chosen field for less than five years) and must be currently employed in the hospitality industry in the United States. Though you most likely haven't yet heard their names, they must show extraordinary promise. These kids are the future, those that will soon lead the business but have yet to receive critical attention</i>.<br />
<br />
Eater is opening up the nomination process to the public! Click <a href="http://eater.com/young-guns/">here</a> and complete the quick form to officially nominate a candidate directly to Eater. Additional supporting materials can be emailed to youngguns@eater.com. <br />
<br />
Meanwhile, please make some noise locally by sharing who you think are some of our best and brightest young talents by commenting on this blog post, posting on my <a href="https://www.facebook.com/pages/Eggplant-To-Go/188874297804112">facebook page</a>, tweeting me @EggplantToGo, or emailing me at eggplanttogo @ gmail dot com.<br />
<br />
Eater's deadline for nominations is March 15. Let's get a groundswell going before that, people! And I look forward to acknowledging our worthy nominees right here.<br />
<br />
Sharon Ruddhttp://www.blogger.com/profile/00598263732896925616noreply@blogger.com0tag:blogger.com,1999:blog-4316997354640264566.post-49813899882639422652013-02-17T22:23:00.000-05:002013-02-17T22:23:13.307-05:00Noshes + News 2.17.13<div style="text-align: center;">
<a href="http://4.bp.blogspot.com/-4V-QK_UUryI/USF9Y9uObBI/AAAAAAAAEu0/nCj7wA9TnIA/s1600/Denver+Chee.jpg" imageanchor="1"><img border="0" height="271" src="http://4.bp.blogspot.com/-4V-QK_UUryI/USF9Y9uObBI/AAAAAAAAEu0/nCj7wA9TnIA/s400/Denver+Chee.jpg" width="400" /></a></div>
<div style="text-align: center;">
<i>The Denver Chee at Tom + Chee Walnut St.</i></div>
<br />
<b><span style="color: magenta;">Tom + Chee Now Serving Breakfast</span></b><br />
<br />
The little "grilled cheese and tomato soup venture that could," <a href="http://www.tomandchee.com/">Tom + Chee </a> is now serving breakfast at their <a href="https://www.facebook.com/pages/TomChee-Walnut-St/137383563053414?ref=ts&fref=ts">Walnut St. store</a>. Loved their take on the Denver omelet when I grabbed one last week. Breakfast sandwiches and stuffed French toasts galore! Downtown Cincy between 4th and 5th Streets in the Mercantile Building (next to Subway). <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-6IDNppM0WTE/USGAIjrQUTI/AAAAAAAAEu8/xqHyuoOfS_U/s1600/Walnut+St+breakfast+menu+2-2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-6IDNppM0WTE/USGAIjrQUTI/AAAAAAAAEu8/xqHyuoOfS_U/s400/Walnut+St+breakfast+menu+2-2013.jpg" width="400" /></a></div>
<br />
<b><span style="color: magenta;">Six Reasons to Check Out Alfio's Tuesday Night</span></b><br />
<br />
<div style="text-align: center;">
<a href="http://1.bp.blogspot.com/-6mMlsT1FA1c/USGDHNlGxaI/AAAAAAAAEvM/DWqOzBbW2YY/s1600/Empanada+trio.jpg" imageanchor="1"><img border="0" height="290" src="http://1.bp.blogspot.com/-6mMlsT1FA1c/USGDHNlGxaI/AAAAAAAAEvM/DWqOzBbW2YY/s400/Empanada+trio.jpg" width="400" /></a></div>
<br />
Tuesday evening (2/19) <a href="https://www.facebook.com/AlfiosBuonCibo">Alfio's buon cibo</a> is doing an informal wine tasting of three Malbecs with a trio of their empanadas, which I loved on a recent visit to this cozy Italian-Argentian restaurant on Hyde Park Square (in the former Poco a Poco location). $20 for three bites and three pours, starting at 6:00 p.m.<br />
<br />
<b><span style="color: magenta;">Pierogies + Art at Park + Vine Friday Night</span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Q33vEYPqys8/USGN2Q9NLhI/AAAAAAAAEwE/4cUEby-Zh10/s1600/Trio+from+my+bday+at+Market+Wines+2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="http://1.bp.blogspot.com/-Q33vEYPqys8/USGN2Q9NLhI/AAAAAAAAEwE/4cUEby-Zh10/s400/Trio+from+my+bday+at+Market+Wines+2013.jpg" width="400" /></a></div>
<br />
Every culture has its version of dumplings. In Poland they're called pierogies. Last week I tasted offerings from start-up <a href="https://www.facebook.com/BabushkaPierogies?ref=ts&fref=ts">Babushka Pierogies</a> at <a href="https://www.facebook.com/pages/Market-Wines-at-Findlay-Market/72710679864?ref=ts&fref=ts">Market Wines at Findlay Market</a> with a friend whose mother-in-law was Polish. These were so good my friend bought extra to take home to her husband, knowing he would approve. Look for Babushka Pierogies at <a href="https://www.facebook.com/pages/Madisons-at-Findlay-Market/138111306265531?ref=ts&fref=ts">Madison's</a> and <a href="https://www.facebook.com/pages/Gramma-Debbies-Kitchen-at-Findlay-Market/134654706560713">Gramma Debbie's</a> at Findlay Market plus vegan versions at <a href="https://www.facebook.com/pages/Park-Vine/127349644049?ref=ts&fref=ts">Park + Vine</a>. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-vASNwu882bg/USGS7jgxqnI/AAAAAAAAEw8/Hmr-Hayf2W0/s1600/Close-up+from+my+bday+at+Market+Wines+2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="http://1.bp.blogspot.com/-vASNwu882bg/USGS7jgxqnI/AAAAAAAAEw8/Hmr-Hayf2W0/s320/Close-up+from+my+bday+at+Market+Wines+2013.jpg" width="320" /></a></div>
<br />
Park + Vine, the "green" general store, vegan food mecca, and community gathering spot in Over-the-Rhine, is hosting a special Final Friday <a href="https://www.facebook.com/events/274538282677759/">event</a> featuring not only Babushka's Pierogies but whimsical pieces by artist and local farmer Emily St. Clair. Check out this "Secret Garden" opening Fri. (2/22) 6:00-10:00 at 1202 Main St.<br />
<br />
<b><span style="color: magenta;">New Non-Profit: Cincinnati Food Truck Association </span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-QNHCkXMLl0U/USGWjpduoyI/AAAAAAAAEx0/xAaYa4X8nas/s1600/CFA+logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="147" src="http://2.bp.blogspot.com/-QNHCkXMLl0U/USGWjpduoyI/AAAAAAAAEx0/xAaYa4X8nas/s400/CFA+logo.jpg" width="400" /></a></div>
<br />
I'm a big fan of the talented entrepreneurial folks in Cincinnati's great mobile food scene. They support each other in many ways, and now they've banded together to form an official non-profit. From the press release:<br />
<br />
<i>We are proud to announce the newly formed non‐profit organization, Cincinnati Food Truck Association (CFTA). The association is made up of small businesses that own and operate premium food trucks and trailers in Cincinnati focused on innovation in hospitality, high quality food and community development. The CFTA aims to reinvent food trucks vending in a way that is beneficial to Cincinnati, food truck entrepreneurs and their patrons</i>.<br />
<br />
<i>Mission Statement: To campaign for safe, affordable and legal access to street food in metro Cincinnati area by fostering positive relations between street vendors and the residents and business of the communities they serve. Our mission is to create a market in which food trucks, trailers, vendors and patrons alike can work together for the betterment of the industry. The immediate goal of our newly formed organization is to work with the City of Cincinnati to increase the number of available mobile food vending spots within the pilot program. In addition, we hope plan food related events, create a welcoming environment for future Cincinnati food trucks, carts and vendors as well as create an online source with contact information, calendar of events and other relevant information</i>.<br />
<br />
Contact CFTA at:<br />
Facebook.com/cincinnatifoodtruckassociation<br />
@CincyFTA<br />
cincyfoodtruckassociation@gmail.com<br />
<br />
Stay tuned to this blog for more news about Cincy food trucks and other great food in the city, and more frequent news updates on my <a href="https://www.facebook.com/pages/Eggplant-To-Go/188874297804112">facebook page</a>.<br />
<br />Sharon Ruddhttp://www.blogger.com/profile/00598263732896925616noreply@blogger.com2tag:blogger.com,1999:blog-4316997354640264566.post-61677917570039640902013-02-08T01:40:00.000-05:002013-02-08T01:40:15.360-05:00Original Makers Club Launches in Cincinnati Tonight!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-H2qv-TLoikc/URRgONiB_AI/AAAAAAAAEo8/dTxfVMbMTYs/s1600/Dock+down+below+with+fish+sculpture.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="http://3.bp.blogspot.com/-H2qv-TLoikc/URRgONiB_AI/AAAAAAAAEo8/dTxfVMbMTYs/s640/Dock+down+below+with+fish+sculpture.jpg" width="640" /></a></div><br />
If you’ve been near the bustling intersection of 12th and Vine in Cincinnati's Over-the-Rhine in the last six months, you’ve probably seen this image prominently displayed across the parking lot on the wall of architectural firm A359. When I first laid my hands on a copy of the Cincinnati edition of the <a href="http://www.originalmakersclub.com/">Original Makers Club</a> guidebook, the woman sitting next to me at A Tavola recognized it, and wanted to know the story.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-bWu7tBwMzDU/URRgVu0LaFI/AAAAAAAAEpE/RZaJKojnqZ0/s1600/Cover+image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-bWu7tBwMzDU/URRgVu0LaFI/AAAAAAAAEpE/RZaJKojnqZ0/s400/Cover+image.jpg" style="cursor: move;" width="300" /></a></div><br />
The “book,” as the OMC folks call it, is a 64-page, 7” x 10” paperback printed on heavy matte stock and packed with photos (no "advertorial") of 40+ independent Cincinnati businesses and other organizations. This is not your grandfather’s guidebook. Fitting, since every room in Cincinnati’s new <a href="http://www.21cmuseumhotels.com/cincinnati/">21c museum-hotel</a> – not your grandfather’s hotel – will be stocked with one.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-jvjhLg6M7bY/URRilly7CuI/AAAAAAAAEpg/IzuclbdUjdg/s1600/21c+and+Metropole+spread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-jvjhLg6M7bY/URRilly7CuI/AAAAAAAAEpg/IzuclbdUjdg/s400/21c+and+Metropole+spread.jpg" width="400" /></a></div><br />
A Louisville start-up, Original Makers Club was founded by photographer Josh Meredith. OMC team member Mike Brady, who is also assistant to 21c founders Steve Wilson and Laura Lee Brown, is managing partner of the Cincinnati operation. (OMC hosted Steve Wilson's birthday party last night in Louisville, and I'll bet it was quite a bash.) OMC guidebooks are in the works for Lexington, where another 21c is under development, and Brooklyn, where OMC will partner with another boutique hotel not affiliated with 21c. Cover illustrations for all the books are by Brooklynite <a href="http://joncontino.com/">Jon Contino</a>.<br />
<br />
But Original Makers Club isn’t just about its guidebooks, which “members” pay on a per-page basis to be included in. Nor is it simply about dovetailing a printed product with a built-in method of distribution. (OMC books are also available free to the public at member businesses.) OMC is partly an aesthetic and lifestyle vision, partly an entrepreneurial collaboration, and partly an ongoing series of events. As Mike Brady told me, “It’s hard for most to grasp the concept until they see it active in their city.”<br />
<br />
My curiosity was aroused last summer as I saw that a number of local, independent Cincinnati restaurants I enjoy and respect were choosing to participate. In addition to restaurants, OMC deliberately includes visual artists, floral designers, clothing stores, hair salons, city organizations, etc. in its “curated” mix, which ranges from <a href="http://jrtable.com/">Jean-Robert's Table</a> to <a href="http://www.parkandvine.com/">Park + Vine</a>. (You can find a full list at the bottom of this post.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-aLDC5-xPsds/URRhqbxlruI/AAAAAAAAEpU/7BEfJGhWvPI/s1600/JR+and+Park++++Vine+spread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="http://3.bp.blogspot.com/-aLDC5-xPsds/URRhqbxlruI/AAAAAAAAEpU/7BEfJGhWvPI/s400/JR+and+Park++++Vine+spread.jpg" width="400" /></a></div><br />
Folks at one restaurant I spoke to said they decided to sign on for Original Makers Club in lieu of another pay-to-play organization, Greater Cincinnati Independents, aka <a href="http://www.eatlocalcincy.com/">Eat Local Cincy</a>, which sponsors Cincinnati Restaurant Week (not to be confused with Downtown Cincinnati Restaurant Week), feeling they had outgrown GCI and hoping that Original Makers Club would help take them to the next level.<br />
<br />
Nick Wayne, co-owner of A Tavola with his brother Jared, told me the selling point for him was the presence of OMC books in the 21c hotel rooms, which he thinks will reach a well-targeted audience of Cincinnati visitors who would be interested in what his business and others in Over-the-Rhine are doing. Nick and his wife stayed at Louisville's 21c the weekend they attended OMC's Boat Dock Dinner, and were impressed by the businesses they discovered using the "book" as their guide.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-aNEP7AGraUo/URRtLmA1etI/AAAAAAAAEqU/9QZUWwYfYUQ/s1600/OMC+Dinner+Series+page.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-aNEP7AGraUo/URRtLmA1etI/AAAAAAAAEqU/9QZUWwYfYUQ/s400/OMC+Dinner+Series+page.jpg" width="300" /></a></div><br />
In my ongoing quest to experience one-of-a-kind dinners, the Original Makers Club Dinner Series caught my attention too. Especially after I watched this <a href="http://vimeo.com/43281014">video</a> of OMC’s very first such dinner, in a bucolic setting on a farm outside of Louisville, complete with a dapper Kentucky gent riding in on a white horse. The first of OMC's "traveling tables" was built for that event.<br />
<br />
On a last-minute whim last July when I learned tickets were still available, I headed to Louisville for OMC’s second collaborative dinner, an "underground/pop-up" affair at what turned out to be a mansion overlooking the Ohio River. Although lightning storms prevented our planned pre-dinner boat ride on the Ohio River – complete with matcha tea popcorn snack – we happily huddled around canopied communal tables at the Greystone Estate for a low-country boil prepared by Louisville restaurant (and OMC | LOU member) Hillbilly Tea. The food, libations, and conversation were a delight. Eventually the skies cleared and we cast off the canopies to savor our summer evening overlooking the water.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-nBD3JpEeGMo/URR3fRU1opI/AAAAAAAAErI/7Yy9HgUIUXQ/s1600/Matcha+popcorn+in+Hillbilly+Tea+bag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-nBD3JpEeGMo/URR3fRU1opI/AAAAAAAAErI/7Yy9HgUIUXQ/s400/Matcha+popcorn+in+Hillbilly+Tea+bag.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-PlxMjxMxCKI/URR4NZmgmiI/AAAAAAAAErQ/uBAwUaJ1DbM/s1600/Libations+-+sodas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="294" src="http://2.bp.blogspot.com/-PlxMjxMxCKI/URR4NZmgmiI/AAAAAAAAErQ/uBAwUaJ1DbM/s320/Libations+-+sodas.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-YXBjjwgNviQ/URR4mn3YSeI/AAAAAAAAErY/JmdEvFN9Bjo/s1600/Tables+under+tents+before+dinner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-YXBjjwgNviQ/URR4mn3YSeI/AAAAAAAAErY/JmdEvFN9Bjo/s640/Tables+under+tents+before+dinner.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-P1JzvhGJ13g/URR5moUtgKI/AAAAAAAAErs/K6kcseXaxlM/s1600/Heading+back+up+to+dinner+sans+tents.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-P1JzvhGJ13g/URR5moUtgKI/AAAAAAAAErs/K6kcseXaxlM/s400/Heading+back+up+to+dinner+sans+tents.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-vv3-R8ak8hQ/URR5_Y00G4I/AAAAAAAAEr0/btSVo9OlpyE/s1600/Gathering+on+the+dock.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="492" src="http://3.bp.blogspot.com/-vv3-R8ak8hQ/URR5_Y00G4I/AAAAAAAAEr0/btSVo9OlpyE/s640/Gathering+on+the+dock.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-OLNC6Wyhdl4/URR6Kf-77_I/AAAAAAAAEr8/OQ9ejiC_HAw/s1600/Musicians+with+Josh+on+dock.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-OLNC6Wyhdl4/URR6Kf-77_I/AAAAAAAAEr8/OQ9ejiC_HAw/s320/Musicians+with+Josh+on+dock.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-QIbn6OU1xrE/URR8s8e1ePI/AAAAAAAAEtY/qgooIVzk4pI/s1600/Baddest+Ass+Dock+plaque.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-QIbn6OU1xrE/URR8s8e1ePI/AAAAAAAAEtY/qgooIVzk4pI/s400/Baddest+Ass+Dock+plaque.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Q8FrHZxk4oQ/URR7ygzTdDI/AAAAAAAAEtA/4dREWPgt148/s1600/Low+Country+boil+with+pail+in+background.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-Q8FrHZxk4oQ/URR7ygzTdDI/AAAAAAAAEtA/4dREWPgt148/s640/Low+Country+boil+with+pail+in+background.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-A-uSHxj6rE8/URR61iEV72I/AAAAAAAAEss/WKZNZRPP2f4/s1600/Cornbread+and+cherry+compote.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-A-uSHxj6rE8/URR61iEV72I/AAAAAAAAEss/WKZNZRPP2f4/s400/Cornbread+and+cherry+compote.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-iGqJGTsEtY0/URR8XgAuNxI/AAAAAAAAEtI/VVBTRra50ME/s1600/Tea-infused+vodka.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-iGqJGTsEtY0/URR8XgAuNxI/AAAAAAAAEtI/VVBTRra50ME/s320/Tea-infused+vodka.jpg" width="294" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-WFGqmx5h7qE/URR8hPKQteI/AAAAAAAAEtQ/m8xOyf413kE/s1600/Bourbon+caramel+shots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-WFGqmx5h7qE/URR8hPKQteI/AAAAAAAAEtQ/m8xOyf413kE/s400/Bourbon+caramel+shots.jpg" width="400" /></a></div><br />
The Original Makers Club team says that part of its mission is to embrace the culture of each of the cities in which it has a presence. The roster of Cincinnati OMC members is weighted toward downtown and Over-the-Rhine businesses, and my guess is that in holding its <a href="https://www.facebook.com/events/127221957444577/">launch party</a> tonight on Culvert Street (which I believe is sold out), OMC is embracing an edgier, more urban version of what OMC – and Cincinnati – can be. <br />
<br />
Sounds good to me! <br />
<br />
I'll happily stay tuned to see what else OMC and its Cincy partners are up to next (on either side of the Ohio River) . . .including yet another new photographic, communal, food-centric venture founder Josh Meredith has launched, called <a href="https://www.facebook.com/forageusa?ref=ts&fref=ts">Forage</a>.<br />
<br />
OMC | CIN members:<br />
<br />
1215 Wine Bar & Coffee Lab, 21c Museum Hotel / Metropole, 3cdc (Fountain Square, Washington Park); Arnolds Bar and Grill; A Tavola; Bakersfield, Bouquet Restaurant + Wine Bar, Cincinnati Museum Center, Clifton Performance Theatre, Cork + Bottle, Digs, Django Western Tacos / La Poste, Brazee Street Studios, Blue Manatee Bookstore, Ensemble Theatre, Five Dot Design, Flow For Men, 4eg (Four Entertainment Group, which includes The Righteous Room, The Lackman, Mount Adams Pavilion, The Stand, The Sandbar, Alive One, Keystone Bar + Grill, Igby’s, Tap + Go), Framester, Japp’s, Jean-Robert's Table, La Silhouette, Local 127 / Lavomatic, Marti’s Floral Designs, Mica 12/v, Moerlein Lager House, Nada, Paolo Jewelers, Parlour Salon, Park & Vine, Queen City Cookies, Rookwood Pottery, Sloane Boutique, Smartfish Studio and Sustainable Supply, Spotted Goose, Studio N Photography, Switch Lighting and Design, Taste Of Belgium, The City Flea, Via Vite, Jaguar / Land Rover Of Cincinnati, Young Philanthropists Society Of Cincinnati <br />
<br />
Sharon Ruddhttp://www.blogger.com/profile/00598263732896925616noreply@blogger.com1tag:blogger.com,1999:blog-4316997354640264566.post-4819192348310250812013-01-27T18:55:00.000-05:002013-06-07T21:54:26.334-04:00MCI Grad to Helm Edward Lee’s New Restaurant + My Visit to 610 Magnolia<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Dt0C_W9-xds/UQWannyLtOI/AAAAAAAAEho/Yxii6J-oYqQ/s1600/fb+photo+of+kevin+ashworth.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Dt0C_W9-xds/UQWannyLtOI/AAAAAAAAEho/Yxii6J-oYqQ/s320/fb+photo+of+kevin+ashworth.jpg" width="304" /></a></div><br />
News broke recently in a story I’ve been keeping my eye on, and I couldn’t be happier. Chef Edward Lee’s new restaurant at Actors Theater of Louisville is slated to open in mid-February. And Cincinnatian Kevin Ashworth will head it up! <br />
<br />
An alum of Midwest Culinary Institute at Cincinnati State, Kevin also has a degree in business from the University of Cincinnati and helped with the start-up of area Dewey’s Pizzas before heading to Louisville. He landed a spot in Chef Lee’s kitchen at Louisville’s 610 Magnolia after the two worked together at the annual MCI fundraising extravaganza known as “1 Night, 12 Kitchens,” which attracts a heady group of local and regional chefs and, I hear, tests the mettle of the MCI students who assist them. (Tickets for this year's “1 Night, 12 Kitchens,” April 21, available <a href="http://www.cincinnatistate.edu/mci/about-mci/one-night-12-kitchens">here</a>.)<br />
<br />
Lee’s second restaurant will be called <a href="http://actorstheatre.org/milkwood/">Milkwood</a> (after Dylan Thomas’s "Under Milkwood," the first play produced at ACL by its acclaimed former artistic director, Jon Jory). Milkwood is being described as a “speakeasy-restaurant” with “comfort food with an Asian pantry.” (You can read more from Eater Louisville <a href="http://louisville.eater.com/archives/2013/01/17/post-5.php#more">here</a>.)<br />
<br />
Thanks to the help of my friend Stephanie Boertlein, who knows Kevin from their days together at MCI and writes the Cincinnati-based food blog <a href="http://smallgirladventures.blogspot.com/">Small Girl Adventures</a>, I had the good fortune to meet both Kevin and Chef Lee when I ate at 610 Magnolia last year. It was one of the most outstanding dinners I experienced in 2012, and I’m going to take this opportunity to share it, with thanks to Chef Kevin and Chef Lee, who were both cooking that busy night.<br />
<br />
<div style="text-align: center;">************************</div><br />
610 Magnolia was on my Louisville “list” long before Chef Edward Lee appeared on Season 9 of Top Chef. Even before he bested Iron Chef Jose Garces in Battle Tongue and Cheek in 2010. Named for its address in Old Louisville, 610 Magnolia deservedly garners reviews for being one of the best restaurants in Louisville and has earned Chef Lee not just television appearances but acclaim as a James Beard Finalist for Best Chef Southeast.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-RrPXUtHYw44/UQWck-gk5LI/AAAAAAAAEig/r2CqyKDbmt0/s1600/610+in+daylight.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-RrPXUtHYw44/UQWck-gk5LI/AAAAAAAAEig/r2CqyKDbmt0/s320/610+in+daylight.jpg" width="320" /></a></div><br />
When Anthony Bourdain and Eric Ripert were scheduled to appear in Louisville last winter for their “Good vs. Evil” road show, my friend Joyce Pinson, from Pikeville, KY, and I both had the same idea: To learn more about Chef Lee during our road trips to the 'Ville that weekend. Joyce scored an interview with Lee (which she wrote about in her column for the Appalachian News-Express <a href="http://www.friendsdriftinn.com/wp-content/uploads/2012/05/Chef-Edward-Lee-3.pdf">here</a> and on her blog <a href="http://www.friendsdriftinn.com/real-life/chef-edward-lee-610-magnolia.html">here</a> and <a href="http://www.friendsdriftinn.com/real-life/theres-a-blur-on-my-bifocalsoh-wait-thats-life.html">here</a>). I, however, got to taste his food!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-c7w_V2M4Ezw/UQWeOf2yUgI/AAAAAAAAEjc/ZakY8PH-svg/s1600/610+Magnolia+menu+page+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-c7w_V2M4Ezw/UQWeOf2yUgI/AAAAAAAAEjc/ZakY8PH-svg/s320/610+Magnolia+menu+page+2.jpg" width="240" /></a><a href="http://2.bp.blogspot.com/-SFb01-5RPqY/UQWeN1mxBAI/AAAAAAAAEjU/Erqg0OBQwAg/s1600/610+Magnolia+menu+page+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-SFb01-5RPqY/UQWeN1mxBAI/AAAAAAAAEjU/Erqg0OBQwAg/s320/610+Magnolia+menu+page+1.jpg" width="240" /></a></div><br />
The menu at this reservations-required venue changes weekly, and what you’ll find on 610 Magnolia’s web page is merely a suggestion of what will be on offer any given Thursday through Saturday (the only nights it serves). Although the dishes change, 610 Magnolia’s menu structure and price options remain straightforwardly the same. Diners choose among three to five options each for three courses at $55/person (wine pairings an additional $45) or four courses at $65 (wine pairings, +$55). An 18% gratuity is added to all checks, so you’re spared the need to do restaurant math. <br />
<br />
When I heard 610 Magnolia’s food described as Asian-Southern fusion, I had trouble wrapping my brain around what that might be, other than thinking of the soy sauce products aged in reclaimed bourbon barrels from <a href="http://bourbonbarrelfoods.com/">Bourbon Barrel Foods</a> (a favorite of Chef Lee’s, by the way). But I was all in for exploring what Chef Lee and his team had in store. <br />
<br />
Whether you opt for three courses or four, you’ll also receive the evening’s amuse-bouche. The amuse trio that night included beef rillette with mango, game sausage with Dijon, and the signature 610 BLT, with applewood smoked bacon, gouda, tomato, and the best part: foie gras.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-kVIUPMDzn-M/UQWfaQ79b2I/AAAAAAAAEkQ/sBOLhMRX8DY/s1600/amuse+trio+plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" src="http://2.bp.blogspot.com/-kVIUPMDzn-M/UQWfaQ79b2I/AAAAAAAAEkQ/sBOLhMRX8DY/s400/amuse+trio+plate.jpg" width="400" /></a></div><br />
For my first course, I couldn't resist these briny Kumomoto oysters, with American sturgeon caviar, watercress, leek, and champagne sabayon.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-oam2dKxO9C4/UQWgGIZIR_I/AAAAAAAAEkY/uG4Vws8kHnY/s1600/Oyster+trio+plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="http://3.bp.blogspot.com/-oam2dKxO9C4/UQWgGIZIR_I/AAAAAAAAEkY/uG4Vws8kHnY/s640/Oyster+trio+plate.jpg" width="640" /></a></div><br />
The second-course offerings included one of the few dishes that evening whose menu description spoke with a pronounced Asian-meets-Southern drawl, the pork belly with collard greens, kimchi, and black-eyed peas with a honey-cinnamon gastrique and braised mustard seeds. But this dish, with some of my favorite ingredients, captured my attention instead. The thinly sliced beef tongue accompanied by three kinds of heirloom baby beets drizzled with 50-year olive oil, a fabulous mustard ice cream, and caperberries was one of my favorites of the evening.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-tT2t4nPlrlA/UQWkmD2-cRI/AAAAAAAAElM/NL8p_wcTuy4/s1600/Tongue+salad+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-tT2t4nPlrlA/UQWkmD2-cRI/AAAAAAAAElM/NL8p_wcTuy4/s400/Tongue+salad+1.jpg" width="400" /></a></div><br />
For my entrée, I went with this duo of beef, featuring short rib and rib-eye, with broccoli puree and florets, Okinawa potato, and horseradish cream, a refined riff on Asian stir-fry, pointed out with its soy sauce "froth." (I had to laugh when my server lapsed momentarily and said, "Froth, foam, air? What are we calling it tonight?") <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-EgFda3o67zI/UQWnWIJhHCI/AAAAAAAAEmA/nS52SBnP0p4/s1600/Beef+broccoli+soy+froth+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-EgFda3o67zI/UQWnWIJhHCI/AAAAAAAAEmA/nS52SBnP0p4/s400/Beef+broccoli+soy+froth+2.jpg" width="400" /></a></div><br />
Dessert was one of the highlights of the evening, not just because it was delicious, but because it was served to me by Kevin Ashworth himself! He barely had time to introduce himself and the dish: "Meyer lemon panna cotta with orange sherbet fluid gel, olive oil pound cake, vanilla-tonka bean powder, and whipped sassafras," before he had to return to the kitchen. But this smart young man with a gleam in his eye impressed me more in those two minutes than I would have thought possible.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-w7vwDBHPSWY/UQWpSBJfyLI/AAAAAAAAEm0/TYYA_gNNSYI/s1600/Dessert+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-w7vwDBHPSWY/UQWpSBJfyLI/AAAAAAAAEm0/TYYA_gNNSYI/s400/Dessert+1.jpg" width="400" /></a></div><br />
As I sipped the last of my port and nibbled on the green tea and cranberry truffles served as mignardises, my kind server let me know she was aware I'd hoped to meet Chef Lee. She said he would try to make it, but he'd been running back and forth to the restaurant's Wine Studio, which was hosting a private event that evening. (It wasn't until I read Joyce's blog that I realized Anthony Bourdain and Eric Ripert were likely right across the street.) Just before my cab arrived, Chef Lee appeared out of nowhere and I had a couple of starstruck moments to introduce myself and blather my thanks to him for an amazing meal and all he does for food here in the middle of the country. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-DkJmB6B8vFs/UQWsJOufShI/AAAAAAAAEno/qrREHhHklB4/s1600/Wine+loft.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="http://4.bp.blogspot.com/-DkJmB6B8vFs/UQWsJOufShI/AAAAAAAAEno/qrREHhHklB4/s320/Wine+loft.jpg" width="320" /></a></div><br />
The next evening when I met Joyce and her friend Rhoda for dinner before the Bourdain-Ripert show at <a href="http://www.harvestlouisville.com/">Harvest</a> (another excellent Louisville restaurant), we were both still on a high from meeting Chef Lee. In typical Joyce fashion, she kept her cards close to the vest until she could write up her interview. When she asked me how I would describe Chef Lee's food, the one word that came to mind was "thoughtful." Not a very articulate or "foodie" description, but that's what stood out to me about my dinner at 610 Magnolia. Every component on every dish seemed to be there for a reason. And I'd guess as much thought by Chef Lee and his team went into what to leave off as to what to include. This was no forced mash-up of Asian and Southern flavors. It was just really, really delicious food, without contrivance. Joyce's newspaper column would include this quote from Chef Lee: “I don’t define my style; I think that if you are an expressive cook you cook whatever you are; whatever you have become; you are the sum of all experiences. You evolve. I am a New York native, born of Korean immigrants that now lives in Kentucky and embraces the South. However that translates is how I am.”<br />
<br />
When Milkwood opens at Actors Theater of Louisville next month, I anticipate it will be more casual and less exclusive than 610 Magnolia, but in a similar vein. Another step in the culinary evolution of both Edward Lee and Kevin Ashworth, with food that, whatever it is, first and foremost tastes really good. And I can't wait to taste it for myself!Sharon Ruddhttp://www.blogger.com/profile/00598263732896925616noreply@blogger.com3tag:blogger.com,1999:blog-4316997354640264566.post-9508358739928400312013-01-07T23:32:00.000-05:002013-01-07T23:32:33.082-05:00Jose Salazar and Mark Bodenstein Doing Pop-Up Dinners at Pallet23<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-w8_v-wRlXjU/UOueLt9S3eI/AAAAAAAAEgs/EaxP0Ia1pVo/s1600/Pallet23+logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-w8_v-wRlXjU/UOueLt9S3eI/AAAAAAAAEgs/EaxP0Ia1pVo/s400/Pallet23+logo.jpg" width="400" /></a></div><br />
I’ve had my eye on the progress of <a href="https://www.facebook.com/Pallet23?ref=ts&fref=ts">Pallet23</a> for a while. This “event space/urban kitchen” in a converted Northside warehouse at 3932 Spring Grove Ave. is set to open Jan. 18 with a private reception 5:30-8:00 followed by an open house. I can’t wait to see all the uses it will be put to!<br />
<br />
Its “demo-style” kitchen will be available to chefs, emerging chefs, and local food artisans, says owner Laura Chenault, who also intends for Pallet23 to act as a “hub and platform for the food community.” Laura has organized the Second Sunday on Main Celebrity Chef Demos for the past five summers in OTR and confirms similar events will take place at Pallet23 on weekends. The space is equipped for photo and video shoots and available on flexible “a la carte” rental terms for recipe testings and demos, dinner parties ranging from BYO/potlucks to fully catered events, corporate meetings, off-site brainstorming sessions, art shows, movie screenings, dance parties, benefits, and community outreach. A Springboard business, Pallet23 will also serve as a showcase for other Springboarders Laura has partnered with to bring her business to life.<br />
<br />
I’m itching to see the space in person and will bring back pics and more info when I do. Meanwhile, Laura tells me Pallet23 will host a 14 to 24-seat private Sunday Supper Club with targeted invites initially. Jose Salazar, formerly of The Palace and now chef at Abigail Street, will kick off the inaugural Supper Club. Mark Bodenstein, now chef at Nicholson’s, is slated to do the second. Pricing will depend on each chef’s menu, Laura tells me. <br />
<br />
Stay tuned for more about this unique Cincinnati business!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-P--nA9d338k/UOue5FeEOOI/AAAAAAAAEg0/v9oVKEbtT-4/s1600/flw+cake+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-P--nA9d338k/UOue5FeEOOI/AAAAAAAAEg0/v9oVKEbtT-4/s320/flw+cake+(2).JPG" width="316" /></a></div><br />
P.S. Today is my blogiversary. I had planned what would have been a long-winded post about all the things I’m looking forward to in year #4. But maybe I’ll make good on my resolution to keep things shorter and more newsy. At least sometimes. Big thanks to all who have followed and supported this blog, and to my food-loving friends old and new!Sharon Ruddhttp://www.blogger.com/profile/00598263732896925616noreply@blogger.com2tag:blogger.com,1999:blog-4316997354640264566.post-44947189967423488432013-01-06T19:02:00.000-05:002013-01-07T21:05:07.370-05:00Arts + Lettuce Goes Out with a Bang!<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-bX50TVT5D3k/UOoEu4lpV4I/AAAAAAAAEfQ/20n9JzpPs14/s1600/Macaron+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="http://1.bp.blogspot.com/-bX50TVT5D3k/UOoEu4lpV4I/AAAAAAAAEfQ/20n9JzpPs14/s400/Macaron+(2).jpg" width="400" /></a></div><br />
I was working on a blogiversary post about all the things I’m looking forward to in 2013 on the Cincinnati food scene when I learned this news, which is too exciting not to warrant its own post. The monthly series of underground dinners known as Arts + Lettuce by chef Ryan Santos and his crew at <a href="https://www.facebook.com/pleasetoeatyou?ref=ts&fref=ts">Please</a> is coming to an end – and transforming! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-6XgdQ9cz380/UOoEwBEsNfI/AAAAAAAAEfk/Coly8Dr6vOA/s1600/Scallop+on+the+Half+Shell+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-6XgdQ9cz380/UOoEwBEsNfI/AAAAAAAAEfk/Coly8Dr6vOA/s400/Scallop+on+the+Half+Shell+%25282%2529.jpg" width="300" /></a></div><br />
If you haven't been to an Arts + Lettuce dinner yet, this <a href="http://vimeo.com/50325131">video</a> will give you a glimpse. The January dinners are already sold out, with just two A+L series left, in February and March. Come spring, Ryan will be changing things up with outdoor wood-fired dinners at <a href="https://www.facebook.com/pages/Carriage-House-Farm/298060066757?ref=ts&fref=ts">Carriage House Farm</a> as Artist in Residence, similar to the one from November in this <a href="http://vimeo.com/53468658">video</a> via <a href="http://513eats.com/">{513}eats</a>. (Stay tuned for info on more pop-up dinners at Carriage House Farm from other local chefs.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ap2J2t8cAr0/UOoEuGudMNI/AAAAAAAAEfE/YE1A9Z4OTVw/s1600/Buckwheat+%2526+Rhubarb+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-ap2J2t8cAr0/UOoEuGudMNI/AAAAAAAAEfE/YE1A9Z4OTVw/s640/Buckwheat+%2526+Rhubarb+%25282%2529.jpg" width="640" /></a></div><br />
Meanwhile, Ryan has been accepted to stage at Michelin-starred <a href="http://indewulf.be/en/">in de wulf</a> restaurant in Belgium, and will be offering some special dinner deals to help defray the costs of his trip. His pop-up dinners for just 10-12 people each have so many loyal followers – and continue to get so much buzz – that they often sell out in the proverbial blink of an eye. Want a guaranteed seat? Email him at ryan@pleasetoeatyou.com to get in on offers like these:<br />
<br />
For the last two monthly Arts + Lettuce series in February and March (three nights one week each month, each with two seatings, in the Streetpops space formerly occupied by Fork Heart Knife in OTR), instead of the usual $55, for $80/person you’ll get extra special, double secret notice (my words, not Ryan’s) of the schedule and the opportunity to reserve which date/time you want to attend. (The additional $25 will go toward his travel expenses.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-maz1KCHbguk/UOoEvulKaJI/AAAAAAAAEfY/18ihLf0thuU/s1600/Ryan+plating+the+pork+belly+dish+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-maz1KCHbguk/UOoEvulKaJI/AAAAAAAAEfY/18ihLf0thuU/s400/Ryan+plating+the+pork+belly+dish+%25282%2529.jpg" width="280" /></a></div><br />
Ryan also plans to pre-sell seats for his first spring dinner at Carriage House Farm in May for $100 instead of what he expects to be a usual $65. And in February or March he plans to do a dinner at the prior A+L location for $150/person, which will include beverage pairings for each course rather than the usual BYOB format. You can also make donations <a href="http://pleasetoeatyou.com/belgium">here</a>. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-e64QMD2uknI/UOoEt1gxH4I/AAAAAAAAEe8/GdQ7GRezB0c/s1600/Arts+and+Lettuce+springtime+on+a+plate+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-e64QMD2uknI/UOoEt1gxH4I/AAAAAAAAEe8/GdQ7GRezB0c/s640/Arts+and+Lettuce+springtime+on+a+plate+%25282%2529.jpg" width="640" /></a></div><br />
Dining at several Arts + Lettuce dinners last year, I had the opportunity to taste what a talented chef truly focused on cooking locally and seasonally can bring to the table throughout the year. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-xOzMdj6Gx6s/UOoEuy4-i3I/AAAAAAAAEfM/TxKSlzkyqfU/s1600/Dessert+-+A+Walk+Through+the+Woods+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-xOzMdj6Gx6s/UOoEuy4-i3I/AAAAAAAAEfM/TxKSlzkyqfU/s400/Dessert+-+A+Walk+Through+the+Woods+%25282%2529.jpg" width="400" /></a></div><br />
Ryan Santos is one of the most exciting young chef/entrepreneurs in Cincinnati, and I can’t wait to see how he and his crew will grow to be next!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-H5mYJvLbr_g/UOoEvFAr-PI/AAAAAAAAEfc/pI-RAhOu3Sw/s1600/Post-dessert+course+with+smoked+pecan+shells+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="http://2.bp.blogspot.com/-H5mYJvLbr_g/UOoEvFAr-PI/AAAAAAAAEfc/pI-RAhOu3Sw/s400/Post-dessert+course+with+smoked+pecan+shells+%25282%2529.jpg" width="400" /></a></div>Sharon Ruddhttp://www.blogger.com/profile/00598263732896925616noreply@blogger.com0tag:blogger.com,1999:blog-4316997354640264566.post-40653723199702905092012-12-31T22:35:00.000-05:002012-12-31T22:38:20.646-05:00Best New Year's Eve Dinner 2012: Jean-Robert's Table<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-vuN4qaU0JYg/UOJN5dbmcvI/AAAAAAAAEd0/ntQjkva1tVw/s1600/Le+tray.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-vuN4qaU0JYg/UOJN5dbmcvI/AAAAAAAAEd0/ntQjkva1tVw/s320/Le+tray.jpg" width="320" /></a></div><br />
2012 was a pretty good year. Especially the second half. For once, I felt like celebrating New Year's Eve rather than ignoring it. After other plans fell by the wayside and I learned Jean-Robert's Table was offering an upscaled version of its budget-friendly Lunch Tray (usually four courses for $14 weekday lunches at the bar) – featuring lobster and truffles for New Year's Eve, it seemed the perfect, last-minute way to cap off my year. (I have a <a href="http://eggplanttogo.blogspot.com/2010/04/culinary-smackdown-lobsters.html">"thing"</a> about lobster that stems from an old inside joke with my sister.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-QA0_PIfPYCc/UOJN9cf11tI/AAAAAAAAEeM/ANjWPLwKD08/s1600/Salade.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-QA0_PIfPYCc/UOJN9cf11tI/AAAAAAAAEeM/ANjWPLwKD08/s320/Salade.jpg" width="320" /></a></div><div style="text-align: center;"><i>Maine Lobster Salad with Truffle Dressing, Celery Remoulade, </i><br />
<i>Avocado, and Pomegranate Seeds</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-kvjt7S5gFMA/UOJN8nmO5bI/AAAAAAAAEeE/fNhgl6X3-gI/s1600/Lobster+bisque+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-kvjt7S5gFMA/UOJN8nmO5bI/AAAAAAAAEeE/fNhgl6X3-gI/s320/Lobster+bisque+2.jpg" width="275" /></a></div><div style="text-align: center;"><i>Lobster Bisque with Wilted Watercress and Truffle Chantilly Cream</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KXREQPJ3dNE/UOJN3-NwkQI/AAAAAAAAEdk/nrUBi9cgJFc/s1600/Entre.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="174" src="http://3.bp.blogspot.com/-KXREQPJ3dNE/UOJN3-NwkQI/AAAAAAAAEdk/nrUBi9cgJFc/s320/Entre.jpg" width="320" /></a></div><div style="text-align: center;"><i>Beef Short Rib with Lobster Bernaise, Truffle Sauce, Asparagus,<br />
Dauphinois Potatoes, and Confit Tomatoes</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-TeNxc2wyWA4/UOJN55rZWMI/AAAAAAAAEd8/DfRFhflzMSA/s1600/Lobster+and+truffle+trompe+l%2527oeil+dessert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-TeNxc2wyWA4/UOJN55rZWMI/AAAAAAAAEd8/DfRFhflzMSA/s320/Lobster+and+truffle+trompe+l%2527oeil+dessert.jpg" width="320" /></a></div><div style="text-align: center;"><i>Lobster and Truffle "Tompe l'oeil" </i></div><div style="text-align: center;"><i>(with tangerine + coconut bavarian and a chocolate truffle)</i></div><br />
The food would have made me happy enough. But, as often happens when I head out to dine alone, I didn't really end up eating solo after all. I was befriended by the couple sitting next to me at the bar. They had great taste in wine, and shared my interest in the Cincinnati food scene. Proving once again that good food attracts good people, and food is a universal language – or at least a darn good conversation starter. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--sVkLV9ss-Q/UOJN3KJRU_I/AAAAAAAAEdc/MlqQxaNPofc/s1600/Champagne+at+Table+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/--sVkLV9ss-Q/UOJN3KJRU_I/AAAAAAAAEdc/MlqQxaNPofc/s320/Champagne+at+Table+%25282%2529.jpg" width="191" /></a></div><br />
Cheers to all the fabulous people I've met this year through food, and my dear, long-time friends as well. Happy New Year and all best in 2013!Sharon Ruddhttp://www.blogger.com/profile/00598263732896925616noreply@blogger.com5tag:blogger.com,1999:blog-4316997354640264566.post-55341288944337611942012-12-30T20:41:00.000-05:002012-12-30T20:41:03.118-05:00Best Pig Tasting Dinner 2012: Bouquet and Napoleon Ridge Farm<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-onFnXs8Kt-Y/UN-LQ7aJ6iI/AAAAAAAAEZg/5sImSEov7vs/s1600/Napoleon+Ridge+Farms+pork+loin+at+Bouquet+Restaurant+&+Wine+Bar+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-onFnXs8Kt-Y/UN-LQ7aJ6iI/AAAAAAAAEZg/5sImSEov7vs/s640/Napoleon+Ridge+Farms+pork+loin+at+Bouquet+Restaurant+&+Wine+Bar+2.jpg" width="640" /></a></div><div style="text-align: center;"><i>Napoleon Ridge pork loin with sorghum drizzle at Bouquet</i></div><br />
’Tis the season for reflection on the year gone by. I’ve had some amazing food adventures that I still haven’t blogged about. I’ll try to remedy that in January, but here’s my first installment. With thanks to the chefs and farmers who made these meals possible, the fine folks I’ve had the pleasure to share a table with, and the new friends I’ve met along the way, Happy New Year!<br />
<br />
We’re not talking pig roast here. Last March farmer Tricia Houston of <a href="https://www.facebook.com/groups/napoleonridgefarm/?ref=ts&fref=ts">Napoleon Ridge Farm</a> asked if I would like to partake of a tasting dinner <a href="http://www.bouquetrestaurant.com/">Bouquet Restaurant and Wine Bar</a> in Covington was preparing with one of her pigs for a potential customer. There is only one correct answer to an invitation like that: “Yes!” At the last minute, she insisted my meal would be on her, and although I grappled with the blogger ethics of accepting a free meal, I wouldn’t have missed this one for the world. <br />
<br />
This herby porchetta followed an appetizer showcasing a sous-vide Napoleon Ridge egg atop quinoa, mushrooms, and sherry cream.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-YGsMNR7XjxE/UN-NkyOHFOI/AAAAAAAAEaQ/ysQleFg2vOU/s1600/Napoleon+Ridge+Farms+porchetta+at+Bouquet+Restaurant+&+Wine+Bar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-YGsMNR7XjxE/UN-NkyOHFOI/AAAAAAAAEaQ/ysQleFg2vOU/s400/Napoleon+Ridge+Farms+porchetta+at+Bouquet+Restaurant+&+Wine+Bar.jpg" width="341" /></a></div><div style="text-align: center;"><i>Napoleon Ridge porchetta from Bouquet</i></div><br />
The pork loin at the top of this post followed, then a single plate featuring these two pig cuts I'd never had the opportunity to taste before.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-BIxXfJ3RJL0/UN-O4O6b7FI/AAAAAAAAEbA/1nDUx0jwr-E/s1600/Napoleon+Ridge+Farms+pork+bicep+at+Bouquet+Restaurant+&+Wine+Bar+-+close-up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="http://1.bp.blogspot.com/-BIxXfJ3RJL0/UN-O4O6b7FI/AAAAAAAAEbA/1nDUx0jwr-E/s320/Napoleon+Ridge+Farms+pork+bicep+at+Bouquet+Restaurant+&+Wine+Bar+-+close-up.jpg" width="320" /></a></div><div style="text-align: center;"><i>Napoleon Ridge pork bicep from Bouquet</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-6mY3wPOFF7g/UN-POUpg7lI/AAAAAAAAEbI/yT1px9wshPY/s1600/Napoleon+Ridge+Farms+pork+kidney+at+Bouquet+Restaurant+&+Wine+Bar+-+close-up+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="http://4.bp.blogspot.com/-6mY3wPOFF7g/UN-POUpg7lI/AAAAAAAAEbI/yT1px9wshPY/s320/Napoleon+Ridge+Farms+pork+kidney+at+Bouquet+Restaurant+&+Wine+Bar+-+close-up+2.jpg" width="320" /></a></div><div style="text-align: center;"><i>Napoleon Ridge pork kidney from Bouquet</i></div><br />
While you’re not apt to find pig bicep on the menu at Bouquet on a regular basis, the restaurant's specials are not to be missed. (They are sometimes mentioned on <a href="https://www.facebook.com/pages/Bouquet-Restaurant-and-Wine-Bar/111084883549?ref=ts&fref=ts">Bouquet's facebook page</a>.) Chef Stephen Williams and his team, including the talented Bhumin Desai, are firmly committed to cooking seasonally and letting their carefully sourced local ingredients shine. One of the coziest rooms in Greater Cincinnati, Bouquet also offers a great wine selection, gracious, unpretentious service, and phenomenal housemade sorbets like this one. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Yr1_A6DQgj0/UN-UgQMdlqI/AAAAAAAAEb4/2MkurquxWeQ/s1600/Bouquet+Restaurant+&+Wine+Bar+house-made+mint+ice+cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-Yr1_A6DQgj0/UN-UgQMdlqI/AAAAAAAAEb4/2MkurquxWeQ/s400/Bouquet+Restaurant+&+Wine+Bar+house-made+mint+ice+cream.jpg" width="400" /></a></div><div style="text-align: center;"><i>Bouquet's mint sorbet</i></div><br />
During 2012, Bouquet expanded its kitchen, and I'm hoping they will open their second floor during 2013. P.S. The “potential customer” the kitchen was cooking for that night was Jim Cornwell, who sometimes carries Napoleon Ridge products at <a href="https://www.facebook.com/DutchsLarder">Dutch’s Larder</a>, which has since opened.Sharon Ruddhttp://www.blogger.com/profile/00598263732896925616noreply@blogger.com1tag:blogger.com,1999:blog-4316997354640264566.post-38569602254478226602012-12-24T21:04:00.000-05:002012-12-24T21:04:24.218-05:00Merry X-moose!<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-bfixiybJmWY/UNjoVuGKpCI/AAAAAAAAEXA/Vmmeh8y3-Jo/s1600/Merry+X-moose.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="http://3.bp.blogspot.com/-bfixiybJmWY/UNjoVuGKpCI/AAAAAAAAEXA/Vmmeh8y3-Jo/s640/Merry+X-moose.JPG" width="640" /></a></div><br />
Santa came early this year. Good thing, as I have to drive home on Christmas Day. My favorite foodie gift: this box of spices from Istanbul!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7U613GFE3i4/UNjpNEZ_HjI/AAAAAAAAEXM/9xl8BnULMaQ/s1600/Spices+from+Istanbul.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="http://2.bp.blogspot.com/-7U613GFE3i4/UNjpNEZ_HjI/AAAAAAAAEXM/9xl8BnULMaQ/s640/Spices+from+Istanbul.jpg" width="640" /></a></div><br />
We pretended Monday was Christmas Day, so even our feast is complete.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-lYHw41YNUcQ/UNkI9WeLADI/AAAAAAAAEYg/Jryei6iIc4Y/s1600/Beef+en+daube+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://2.bp.blogspot.com/-lYHw41YNUcQ/UNkI9WeLADI/AAAAAAAAEYg/Jryei6iIc4Y/s320/Beef+en+daube+2.jpg" width="320" /></a></div><br />
Wishing my dear friends--old and new--holidays full of laughter, good cheer, and good food! xoxo, eggy<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-pZqdWj1dccs/UNkI-NS5eJI/AAAAAAAAEYo/NVDgofFvFPU/s1600/By+the+fire.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/-pZqdWj1dccs/UNkI-NS5eJI/AAAAAAAAEYo/NVDgofFvFPU/s400/By+the+fire.jpg" width="400" /></a></div>Sharon Ruddhttp://www.blogger.com/profile/00598263732896925616noreply@blogger.com2tag:blogger.com,1999:blog-4316997354640264566.post-77941911364943496552012-11-27T01:00:00.000-05:002012-11-27T18:51:46.293-05:00Giving Tuesday<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-uGYsmZI0s3k/ULQ7-P1NXmI/AAAAAAAAET4/yhfNAoaX7B0/s1600/sidscalendarcover_blogbadge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-uGYsmZI0s3k/ULQ7-P1NXmI/AAAAAAAAET4/yhfNAoaX7B0/s640/sidscalendarcover_blogbadge.jpg" width="414" /></a></div><div style="text-align: center;"><i>photo©Gina Weathersby/Kiwi Street Studios 2012</i></div><br />
After Black Friday and Cyber Monday, here’s something I can get behind: <a href="http://givingtuesday.org/">Giving Tuesday</a>, which celebrates and encourages charitable activities that support nonprofit organizations.<br />
<br />
The volunteering bug bit me this year, and I’m glad it did. I confess my first foray was not entirely altruistic. When I signed up to be a table leader for Dîner en Blanc, it was partly in the hope my volunteer efforts would secure me a seat. (They did, and <a href="http://eggplanttogo.blogspot.com/2012/09/diner-en-blanc-cincinnati-we-did-it.html">what a night it was</a>!) Then <a href="http://www.ediblecommunities.com/ohiovalley/">Edible Ohio Valley</a> posted a call for volunteers for the <a href="http://www.ediblecommunities.com/ohiovalley/greenmarket/greenmarket.htm">Ohio Valley Greenmarket</a> and I thought, why not contribute a couple of hours to an event I already planned to attend? Another call for volunteers went out for <a href="http://eat.play.give/">Eat.Play.Give</a> (formerly 7 Days for SIDS). Yep, I donated an afternoon of my time to that too. Through these experiences I’ve met some terrific people I might not have crossed paths with otherwise. And sometimes I’ve been lucky enough to cross paths with them again.<br />
<br />
My baby steps in volunteering have yielded a few lessons. 1) There is truth to the adage that you get more of out volunteering than you give. 2) The organizers behind events like these put in a lot of hard work and can always use extra hands. 3) Food people really give back.<br />
<br />
Take <a href="http://eat.play.give/">Eat.Play.Give</a><span id="goog_1838801589"></span><a href="http://www.blogger.com/"></a><span id="goog_1838801590"></span>, the annual fundraiser for the de Cavel Family SIDS Foundation, which supports SIDS research, education, and outreach and provides scholarships to the Midwest Culinary Institute in honor of Tatiana de Cavel, the daughter chef Jean-Robert de Cavel and his wife Annette lost to SIDS. The roster of chefs who participate each year is a pretty much a Who’s Who of Cincinnati talent, and they all bring their A game to collectively create the best brunch in town to support this cause.<br />
<br />
“Food people” aren’t limited to chefs. For instance, two women I am proud to call friends, photographer Gina Weathersby and food writer Ilene Ross, the talented duo behind online magazine <a href="http://513eats.com/">513{eats}</a>, created the stunning calendar whose cover is at the top of this post as their contribution to Eat.Play.Give. All proceeds go to the de Cavel Foundation, and you can still order yours – for yourself or for holiday gifts. Click on over to the 513{eats} site for a <a href="http://513eats.com/?page_id=1814">month-by-month glimpse</a> of the local chefs paired with their spectacular dishes and place your order. I received my glorious large-format calendar in the mail last week, and I won't want to part with it even when 2014 rolls in. I'll be keeping the link on my sidebar so you can find the 513{eats} calendar - and purchase it - throughout the holiday season.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-JrOd1TyLZ50/ULRDHIR-JuI/AAAAAAAAEUo/7sGPSWiL3is/s1600/Golden+Lawnchair+banner+outside+Mayberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-JrOd1TyLZ50/ULRDHIR-JuI/AAAAAAAAEUo/7sGPSWiL3is/s400/Golden+Lawnchair+banner+outside+Mayberry.jpg" width="400" /></a></div><br />
For those of you <a href="http://eggplanttogo.blogspot.com/2012/11/imagine-golden-lawnchair-goes-live.html">following along</a> about the Golden Lawnchair benefit, we netted more than $3,300 for the Freestore Foodbank! I was happy to pitch in behind the scenes for a fun and creative evening masterminded by bloggers Laura and David Arnold of <a href="http://cincinnatinomerati.blogspot.com/">Cincinnati Nomerati</a>. Josh Campbell and crew at <a href="http://mayberrycincy.com/">Mayberry</a> had a blast taking Laura's original menu up to 11. Stay tuned for the truffle tater tots or pimento-cheese slathered cheesesteaks to possibly pop back up on the Mayberry menu. And for great photos, check out blogger/documentarian Bob Schwartz's <a href="http://5chw4r7z.blogspot.com/2012/11/the-golden-lawnchair_19.html">post</a> about the event. The Golden Lawnchair received generous donations from more local restaurants, food trucks, and farmers than I can name, proving once again that food people really give back. Thanks to all!<br />
<br />
Whether it's today or in the future, you can make a donation to something you believe in or find your inner volunteer, too. Consider it. <br />
<br />
Sharon Ruddhttp://www.blogger.com/profile/00598263732896925616noreply@blogger.com4tag:blogger.com,1999:blog-4316997354640264566.post-35971532891575302732012-11-10T22:07:00.000-05:002013-06-07T22:17:12.506-04:00Imagine: The Golden Lawnchair Goes Live!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BbthtW1AfYE/UJ71Z5AtjII/AAAAAAAAEP0/lCB3qFy-sYE/s1600/GL+logo+from+website+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-BbthtW1AfYE/UJ71Z5AtjII/AAAAAAAAEP0/lCB3qFy-sYE/s320/GL+logo+from+website+1.jpg" width="320" /></a></div><br />
Bloggers can be a wacky bunch. A wacky bunch with big hearts. Like my online pal from Seattle who once hosted a virtual New Year’s Eve party. From across the country, and beyond, a group of us conjured up decorations, games, and sundry contributions on our blogs (the host’s animated .gif of a virtual vodka fountain was one my favorites). We whiled away the evening visiting each other’s “party rooms,” cracking jokes, exchanging comments, and generally having a lot more fun than I’ve ever had at a real-life New Year’s Eve party. Better yet, we each came up with a scheme for welcoming the upcoming year on a karmically good note by making a donation to a local charity. Like many of my friends, I pledged a certain amount of money per comment left on my blog that weekend. My contribution, a virtual morning-after <a href="http://eggplanttogo.blogspot.com/2011/01/you-are-cordially-invited-to-new-years.html">brunch</a>, racked up so many comments that I made a tidy (for me) <a href="http://eggplanttogo.blogspot.com/2011/01/new-years-blogapalooza-giveth.html">donation</a> to the Cincinnati <a href="http://fsfbmedia.org/beta/">Freestore Foodbank</a>, a tradition I now look forward to greeting each new year with.<br />
<br />
Food bloggers Laura and David Arnold of <a href="http://cincinnatinomerati.blogspot.com/">Cincinnati Nomerati</a> are flipping things around. When her husband David’s former job took him out of town once a month, Laura took advantage of the quiet time by focusing her culinary imagination and considerable artistic talents on preparing themed welcome-home dinners. Laura served up her most recent – with a “trashy to classy” menu featuring dishes like deviled quail eggs, truffled tater tots, and quite possibly the fanciest Philly cheesesteaks ON EARTH – at a “restaurant of the mind” she dubbed The Golden Lawnchair, complete with pink flamingo party favors. Go check out her <a href="http://cincinnatinomerati.blogspot.com/2012/10/the-golden-lawn-chair.html">post</a> about it. I'll wait.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Y4X9cwxFSB8/UJ713wthwEI/AAAAAAAAEP8/Bh3XfI3g-Xg/s1600/Nomerati+photo+of+dirt+pudding+with+pink+flamingo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="http://3.bp.blogspot.com/-Y4X9cwxFSB8/UJ713wthwEI/AAAAAAAAEP8/Bh3XfI3g-Xg/s320/Nomerati+photo+of+dirt+pudding+with+pink+flamingo.JPG" width="320" /></a></div><div style="text-align: center;"><i>Photo by Cincinnati Nomerati</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-4xOJtnxKgzY/UJ76-QL-III/AAAAAAAAEQ4/VOPYrubwekY/s1600/nomerati+photo+of+cheesesteaks+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-4xOJtnxKgzY/UJ76-QL-III/AAAAAAAAEQ4/VOPYrubwekY/s400/nomerati+photo+of+cheesesteaks+(2).jpg" width="400" /></a></div><div style="text-align: center;"><i>Photo by Cincinnati Nomerati </i></div><br />
After drooling over the photos, as well as the menu, Nomerati readers couldn’t help but exclaim they’d like to eat at The Golden Lawnchair too. With the help of chef/owner Josh Campbell, who is turning over his OTR restaurant <a href="http://mayberrycincy.com/">Mayberry</a> to the effort, The Golden Lawnchair will become a reality next Sunday night, Nov. 18.<br />
<br />
If you thought simply bringing this fantasy to life would be enough for Laura, you’d be wrong. She decided to turn the event into a benefit for the Freestore Foodbank and has been going full throttle to make this one of the most enticing benefits the city has ever seen. Especially for those of us who aren’t in a position to fork over several hundred bucks for a ticket to a gala, and wouldn’t want to dress up in tuxes and gowns if we could.<br />
<br />
So how can you get in on this, and what can you look forward to? I’m pitching in behind the scenes and can share these details.<br />
<br />
Although the first 48 pairs of dinner tickets (which include After Party admission) sold out in less than 48 hours on the Golden Lawnchair Indiegogo <a href="http://www.indiegogo.com/TheGoldenLawnchair">site</a>, there is one last pair being auctioned off <a href="http://www.ebay.com/itm/2-Golden-Lawnchair-benefit-tickets-5-course-dinner-afterparty-/300814003936?">here</a> on Ebay! The auction will run until the night before the event.<br />
<br />
Miss out on the dinner portion of the evening? No worries. The After Party runs 9:00-? and cover is just $15/person. Weather permitting, there will be a band (or two). And plenty of prizes available. <br />
<br />
Oh, the prizes! This is really going to be a “Locals Supporting Locals” event. We’ve received generous and creative contributions, from farmers to food trucks to fine dining establishments, as well as many of the arts organizations and other civic institutions that make Cincinnati great. Available via raffle ($5/ticket), bingo, or silent auction as the evening unfolds, you can come away with gift certificates, one-of-a-kind experiences, and gift baskets from some of Cincy’s best.<br />
<br />
A few special perks have already been claimed on the Golden Lawnchair website, including the <a href="https://www.facebook.com/pages/Nicolas-Restaurant/287499239219?ref=ts&fref=ts">Nicola’s</a> Limoncello lesson (the lucky winner gets to take a batch home with them) and the fabulous License to Chill package from <a href="https://www.facebook.com/pages/Dojo-Gelato/128869216322?ref=ts&fref=ts">Dojo Gelato</a> – the winner will work with Dojo founder Michael Christner to create and name their very own gelato flavor, as well as receiving two pans of their custom gelato to take home. If you weren’t the lucky person to claim that perk, Dojo will be featuring the special flavor for a week at their Findlay Market shop. Stop in for a taste, because Dojo will be donating all proceeds to the Freestore Foodbank!<br />
<br />
Still up for grabs on the website (as of this writing) are a private pizza lesson for two from <a href="https://www.facebook.com/pages/A-TAVOLA-PIZZA/142505862429672?ref=ts&fref=ts">A Tavola</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-5ECplavgebI/UJ7-_sUXjtI/AAAAAAAAERk/AwlAEZLpeSQ/s1600/A+Tavola+for+GL+post.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-5ECplavgebI/UJ7-_sUXjtI/AAAAAAAAERk/AwlAEZLpeSQ/s640/A+Tavola+for+GL+post.jpg" width="480" /></a></div><br />
And a private cocktail lesson by the Cincinnati’s reigning mixology maven, Molly Wellman, of <a href="https://www.facebook.com/japps1879?ref=ts&fref=ts">Japp's</a>; <a href="https://www.facebook.com/pages/Old-Kentucky-Bourbon-Bar/371830236162634?ref=ts&fref=ts">Old Kentucky Bourbon Bar</a>, and a cocktail cookbook coming in 2013.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3HnNBfpHcbI/UJ75OHB-STI/AAAAAAAAEQw/Vu1gNTD3-6U/s1600/Molly+behind+the+bar+making+bloodys+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-3HnNBfpHcbI/UJ75OHB-STI/AAAAAAAAEQw/Vu1gNTD3-6U/s640/Molly+behind+the+bar+making+bloodys+2.jpg" width="632" /></a></div><br />
What else is in store?<br />
<br />
Gift certificate plus opportunity to have a “Dog of the Day” named after you at <a href="https://www.facebook.com/pages/SENATE-Restaurant/134193393637?ref=ts&fref=ts">Senate</a> <br />
Two passes to an <a href="https://www.facebook.com/CincinnatiFoodTours">Taste the World</a> at Findlay Market tour by <a href="https://www.facebook.com/daisymaesmarket?ref=ts&fref=ts">Daisy Mae’s</a> and <a href="https://www.facebook.com/CincinnatiFoodTours">Cincinnati Food Tours</a><br />
Two seats to an upcoming “underground” dinner by <a href="https://www.facebook.com/pleasetoeatyou">Please</a><br />
Gift basket from <a href="https://www.facebook.com/pages/Carriage-House-Farm/298060066757?ref=ts&fref=ts">Carriage House Farm</a> <br />
Gift basket from <a href="https://www.facebook.com/groups/napoleonridgefarm/?ref=ts&fref=ts">Napoleon Ridge Farm</a> <br />
Gift basket from <a href="http://www.thepartysource.com/">The Party Source </a><br />
Picnic basket from <a href="http://www.mylocal127.com/">Local 127</a> <br />
<a href="https://www.facebook.com/orchidsatpalmcourt"></a><br />
Two Lunch Trays from <a href="http://jrtable.com/">Jean-Robert’s Table</a><br />
<br />
But wait, there's more. Gift cards and passes from:<br />
<br />
Cincinnati Symphony Orchestra <br />
Cincinnati Zoo <br />
The Carnegie <br />
Ensemble Theatre <br />
Know Theatre <br />
1215 Wine and Coffee Bar <br />
4EG <br />
Anchor OTR <br />
Bakersfield OTR <br />
Bouquet Restaurant + Wine Bar<br />
City Cellars <br />
Eli’s BBQ <br />
Jimmy G’s <br />
Moerlein Lager House <br />
Park + Vine<br />
Taste of Belgium <br />
Tavern Restaurant Group <br />
The Palace <br />
Virgil’s <br />
Tom + Chee <br />
The C’est Cheese food truck <br />
The EAT mobile food truck <br />
New Orleans to Go (gift certificate good at either their food truck or their new bistro at 10921 Reed Hartman) <br />
The Taco Azul food truck <br />
Barrio Tequileria – soon-to-open brick-and-mortar in Northside by the Taco Azul folks<br />
<br />
And still more, including a bike to be raffled off at the After Party!<br />
<br />
Head on over to <a href="http://www.indiegogo.com/TheGoldenLawnchair">Ebay</a> now to bid on that last pair of dinner tickets, or make plans to attend the 9:00 p.m. After Party next Sunday night at Mayberry, because you don't want to just imagine what this night will be like. You'll want to be there!<br />
<br />
Stay up to date with the Golden Lawnchair: <br />
<a href="http://www.indiegogo.com/TheGoldenLawnchair">Golden Lawnchair indiegogo site</a><br />
<a href="https://www.facebook.com/TheGoldenLawnchair">Golden Lawnchair on facebook</a><br />
<a href="http://www.ebay.com/itm/2-Golden-Lawnchair-benefit-tickets-5-course-dinner-afterparty-/300814003936?">Golden Lawnchair on twitter</a><br />
Ebay <a href="http://www.ebay.com/itm/2-Golden-Lawnchair-benefit-tickets-5-course-dinner-afterparty-/300814003936?">auction</a> for the last 2 Golden Lawnchair dinner tickets (includes admission to the After Party)<br />
<br />
Spread the word and support the Freestore Foodbank!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--WmmW1xxSsI/UJ8RoxBPeTI/AAAAAAAAESQ/VD-yvBnn2UU/s1600/Freestore+Foodbank+logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/--WmmW1xxSsI/UJ8RoxBPeTI/AAAAAAAAESQ/VD-yvBnn2UU/s320/Freestore+Foodbank+logo.jpg" width="320" /></a></div>Sharon Ruddhttp://www.blogger.com/profile/00598263732896925616noreply@blogger.com9