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by Richard Lovell 11.20.2014 3 days ago
Posted In: Beer, Cincinnati, Alcohol, Food news at 02:09 PM | Permalink | Comments (0)
 
 
todo_moerleinlagerhousebeerfestival

Seasonal Winter Releases from Local Breweries

Because everyone is over pumpkin

Tis the season for winter microbrews, and with MadTree, Rhinegeist, Christian Moerlein and plenty of others putting out unique and distinctive beers this winter, Cincinnatians have plenty of options to choose from.

Your favorite craft brewers have been hard at work combining the flavorful aspects of winter into their latest creations; ones that will surely keep you warm through the rest of the year — or at least drunk. You’ve probably worn thin of the ubiquitous Pumpkin Ales and the dull Winter Lagers, so here’s a list of the latest and upcoming craft beers. You should be able to get everything at the respective brewery's taprooms, but call ahead for availability and other serving locations.  

  • Long Way Home: A companion to Blank Slate’s “Fork In The Road” and “The Lesser Path,” this IPA is brewed with chocolate malt and aged on cocoa nibs. It has five different varieties of hops and a 10.4% ABV. 

  • Christkindl Winter Warmer: Unwrap this large-malt bodied ale with the essence of chocolate sweetness, and a balanced hop finish that creates a subtle spice flavor. On draft at the Moerlein Lager House. 6.95% ABV.

  • Coffee Please: Made with local coffee from Madeira's coffee please, this dark stout has a 7/1% ABV. Creamy and made with cold brew.
  • Home Sweet Home: An American brown ale with all the makings for a sweet potato pie, including cinnamon, sage, molasses and pecans. Who needs dessert when you have this. 7.1% ABV.

  • Chickow! Coconut and Chickow! Cinnamon Roll: These two beers will be released on Black Friday, with a limit of four bottle of each beer per customer.
  • White Death: A winter warmer ale with cinnamon, fermented in Kentucky bourbon barrels. 

  • Thundersnow: This sweet and bread beer has an 8.5% ABV, with hints of ginger, nutmeg, vanilla and cinnamon. It's rare, so drink up while you can (or download the recipe at madtreebrewing.com). Look for it at Arnold's, Igby's, Boca, the Moerlein Larger House, Metropole and more; MadTree has a handy zip code locator on their site. 
  • Pilgrim: This is a super limited beer, with hops, malted barley, cranberries, walnuts and vanilla beans. With 5% ABV. 

  • Winter Ale: An ale with scents of spruce and ginger, and flavors of orange-spiced bread. 8% ABV. 

  • Dad: A hoppy red ale you can take home for the holidays; it will be served in cans for the first time this year. This ale balances crisp hops with juicy malt, and notes of citrus and cherry life savor. 6% ABV. 
  • Panther: Malty with notes of milk chocolate, carob and light molasses. 5.8% ABV. 

  • Winter Ale: This spiced winter ale is thick and creamy, with hints of caramel, toffee and cinnamon. Serve in a snifter. 8.2% ABV.
 
 
by Maija Zummo 11.20.2014 3 days ago
Posted In: Alcohol, Beer, Cincinnati, Events, Food news, Openings at 10:32 AM | Permalink | Comments (0)
 
 
barrio

Barrio Tequileria in Northside to Reopen

More tacos!

The relatively short-lived Barrio Tequileria in Northside is re-opening next weekend, under new management and ownership. 

Starting with a grand re-opening Friday and Saturday evening (6 p.m. Nov. 28 and 29) the weekend after Thanksgiving, new owners Thomas Placke and 3TC entertainment say the restaurant will still serve Tex-Mex-style food, with updated offerings including smoked wings, house-cured smoked bacon and Texas-style smoked beef brisket chili. They'll also be serving up imported tequilas and specialty cocktails, like the Helltown Hooch, Pineapple Mint Margarita and Mango Habanero Margarita, plus non-alcoholic libations for kids (and non-drinking adults) like strawberry cucumber lemonade. 

An added bonus? The huge outdoor patio will double as a dog-friendly bar with a fire pit and a s'mores menu in winter, then games when the weather gets warmer.

A recent press release also says, "In commitment to the neighborhood, Barrio will continue with fan favorites such as open mic Jazz on Tuesdays, trivia night on Wednesdays and karaoke thursdays. Barrio will also offer live music nights and delve into the local Northside character by showcasing local artists and talent."

The restaurant will also seek out a variety of nonprofits to donate portions of proceeds to.  

Barrio is located at 3937 Spring Grove Ave., Northside. Follow along with updates on Facebook.
 
 
by Paloma Ianes 11.13.2014 10 days ago
Posted In: Alcohol, Cincinnati, Food news, News, Openings at 02:30 PM | Permalink | Comments (0)
 
 
myrtles punch house

Molly Wellmann's Myrtle's Punch House Opening Nov. 28

East Walnut Hills' revitalization continues with the new addition

Forget your Kool-Aid and your Sprite and whatever else goes into your office party’s punch bowl, for soon dignity will be restored to punch. Molly Wellmann’s newest creation, Myrtle’s Punch House, will specialize in handcrafted punch and a wide array of wines and craft beers. (The Wellmann Brand also owns Japp’s, Neons Unplugged and Old Kentucky Bourbon Bar.)  

Myrtle’s is located in the historic DeSales Corner of East Walnut Hills, and surprisingly punch itself is also heavy with history. It’s been around since the 1600s and is believed to have been first concocted by British sailors working with the East India Company. With months on deck, beer became flat and stale, and so an alternative was created. Punch originally comes from the Sanskrit word “panch” meaning five, referencing the five ingredients in the original classic punch: lemon, alcohol, sugar, spices and water or tea. Of course, like the rest of the world, punch has evolved, but despite the ingredients, the flavor template has remained the same. 

The opening event on Friday, Nov. 28, will begin at 7 p.m. with ribbon-cutting ceremony with Councilwoman Yvette Simpson, followed by a red carpet entrance, live music and food from Fireside Pizza. 

2735 Woodburn Ave., East Walnut Hills. More information on Facebook.
 
 
by Maija Zummo 11.04.2014 19 days ago
Posted In: Cincinnati, Food news, News, Recipes at 10:13 AM | Permalink | Comments (0)
 
 
findlay-cookbook-cover

Cook Your Way Through Findlay Market

Findlay Market Cookbook goes on sale Nov. 6

Findlay Market and foodies go hand in hand (as do people who enjoy cost-effective wine tastings at noon on a Sunday followed by some Velvet Smoke BBQ). Now, you can experience Findlay Market in your own home…sort of. 

The new Findlay Market Cookbook ($24.95) goes on sale on Thursday, Nov. 6, and it's full of recipes from market merchants, farmers, food artisans and favorite local celebrity chefs, including Jose Salazar, Julie Francis, Jean-Robert de Cavel and more. With more than 100 recipes — featuring profiles and photos — the cookbook not only helps you recreate some of your favorite market eats, it also celebrates history, local food and community in the way only Findlay Market can. 

Pre-order is available here. Books can be picked up at the Market Center in the main market house or at select vendors. A portion of proceeds benefits the Findlay Market Fund.
 
 
by Kristen Franke 10.17.2014 37 days ago
Posted In: Alcohol, Beer, Cincinnati, Events, Food news, Food art at 05:28 PM | Permalink | Comments (0)
 
 
jose-salazar-plates-food-at-iron-fork

The Palace's Chef Joe West Wins CityBeat's Iron Fork

While attendees ate and drank at Moerlein's brewery space

Wednesday, Oct. 15, kicked off CityBeat’s maiden voyage for Iron Fork Cincinnati, a Iron Chef-esque cooking competition complete with famous chefs from around the city, closed-circuit television and, of course, plenty of food and drink to keep the attendees happy and buzzed.

The event, which raised money for local nonprofit Gabriel’s Place and its Junior Culinary Institute, took place at the Christian Moerlein brewery in Over-the-Rhine. The restaurants represented (Jimmy G's, Django Western Taco, LaLa's Blissful Bites, Invito Chef, El Rancho Grande, Huit BBQ, Redondo Taqueria, Axis Alley on the Levee, Seasons 52, Silver Ladle, Elephant Walk Injera & Curry House, Washington Platform, Swad, O'Malley's in the Alley, Mazzaro's Place, The Pub, Boswell Alley and Moerlein Lager Houseeach provided a small sample of their favorite items for attendees to nibble on, from mini-steak sandwiches to shot glass-sized pecan pie. Some of the vendors were parked in the more polished taproom, while the majority of the booths and the competition itself appeared in the “basement chic” room next door. Attendees wandered from booth to booth, balancing small plates and frothy cups of Moerlein beer as they waited for the main event to begin. Everyone looked slightly confused at first, but it didn’t take long for everyone to catch on and figure out where to go — the Four Roses bourbon cider probably helped.

Iron Fork’s version of Kitchen Stadium was a small-ish cooking space set up at one end of the very large room. It was fully stocked with brightly colored produce from SYSCO, plenty of spices, gas burners and shiny stainless steel cookware from Cooks'Wares. Scattered across the room were large TVs (not in HD, our spoiled selves lamented) for those who may not be able to find a spot in the small area in front of the kitchen to watch the action. The three judges were perched to the left of the kitchen, presumably starving.

Frances Kroner of Sleepy Bee, Jose Salazar of Salazar and Joe West of The Palace at The Cincinnatian were the three chefs chosen to appear for the event. Each of them had one hour to create a dish using the elusive secret ingredient: figs. (Most of the crowd had left before the secret was revealed; it had to remain a secret to make the competition fair for everyone.) Each chef also had a Junior Culinary Institute student from Gabriel’s Place on their team; all three of the students, it must be said, were incredibly impressive in their professionalism and skill. 

The hour-long cooking time per chef allowed attendees to continue to wander and stuff their faces with local treats. The amount of sweet options seemed high (possibly because it was hard to locate the free water to cleanse your palate). The beer line never seemed to shorten, which was fine. If anything, it allowed for more socializing with the other food enthusiasts. Watching the cooking itself was only really entertaining near the end of the hour-long time limit — Jose Salazar straight up ran to the judges’ table with his dishes at the end, and that’s just good TV. 

Once each chef’s segment was complete and the three judges were served, a fourth dish was auctioned off to a lucky audience member. (Frances Kroner’s dish went for a whopping $150.) 

"All the chefs did a great job and we had a lot of fun sharing our thoughts and our food with the crowd," says judge and CityBeat food writer Anne Mitchell. "Frannie Kroner's lamb chop entree was wonderful, and (Ilene Ross, CityBeat food writer and judge) had a great idea — she added one of her lamb chops to the auction for Gabriel's Place." 

"I ate all three of mine and gnawed the bones clean, so that shows you where my heart resides," she continues, laughing. "Jose's appetizer, lamb tartare, was amazing. Ilene licked her plate. It was the kind of dish that separates ordinary food from art." 

The audience did not hear from the judges until the end, when they named The Palace’s Joe West as the winner for his appetizer and entree dishes. 

"Joe West's appetizer and entree blew us away," says Mitchell. "The scallop crudo was another work of art, and it was the perfect starter for Joe's main dish. I wish I could be 100 percent sure of the description but things got a little crazy at the end and we really didn't hear what Joe said, but I think it was halibut in veloute sauce with bacon crumbles for a garnish, flash-fried potato 'chips' from tiny fingerling potatoes and the figs." 

"Figs were the 'secret ingredient' that all the chefs had to incorporate into their dishes," she continues. "It would have been fun to see them utilized a little more essentially in the dishes instead of used as a (yummy) garnish, but that seems a little like splitting hairs."

Overall, the event’s first run was a success. Did I want to snag one of Kroner’s scallops or a bite of Salazar's lamb tartare right off the judges’ table? Sure. But I didn’t, and it still turned out to be a nice little Wednesday night. 


 
 
by Maija Zummo 08.19.2014 96 days ago
Posted In: Cincinnati, Food news, Openings at 09:58 AM | Permalink | Comments (0)
 
 
macaron bar

Macaron Bar Coming to OTR

A strictly macaron bakery for Francophiles and sweet tooths

Macarons. You can't walk a block in Paris without seeing boulangerie windows lined with the colorful, little cookies — even McDonald's McCafe has a selection: pistachio, raspberry, chocolate. And while a couple of local bakeries specialize in the treat (pastry of merengue and almond flour sandwiching a filling of buttercream, jam or ganache), like Frieda's Desserts in Madeira, helmed by fourth-generation, certified master pasty chef Armin Hack, Macaron Bar will be the only bakery in Cincinnati devoted strictly to macarons.

The brain-child of former P&G brand manager Patrick Moloughney and Nathan Sivitz — who studied pastry with a focus on macarons at The Gourmandise School in Santa Monica, Calif., and has taken a macaron master class at Ecole Lenôtre in Paris — Macaron Bar is slated to open in November.

They plan to offer core macaron flavors, complemented by seasonal selections, as well as a selection of coffees and teas from local partners Deeper Roots Coffee and Essencha Tea House. 

Their building on Main Street is right next to Park + Vine. Stay tuned to their social media — twitter and Facebook — for updates. 

1206 Main St., Over-the-Rhine, macaron-bar.com.

 
 
by Maija Zummo 08.04.2014 111 days ago
 
 
off the vine cold press

New Cold-Press Juice Bar Coming to OTR

Off the Vine will feature cold-press juice made from fresh produce and herbs

Big news for local juice fans. Cold-press juice bars are a new staple in most big cities — follow any model, actress or fashion blogger on instagram and you'll see oodles of the stuff from places like Venice Beach's juice bar Moon Juice. 

Now, locals Annie McKinney, Cydney Rabe and Steve Vickers are bringing the trend to Cincinnati with their new OTR juice bar Off the Vine (1218 Vine St., OTR, facebook.com/otvcincy).

"Cydney, Steve, and myself firmly believe that healthy eating is vital to a healthy and happy life," says McKinney. "Juicing is such a fantastic way to easily absorb important nutrients — nutrients that the vast majority of Americans lack from their diet." 

Off The Vine will offer cold-press juices made from fresh produce and herbs. Cold-pressing is a form of juicing that basically uses extreme pressure to juice produce, without adding heat. Heat possibly denatures the enzymes, vitamins and minerals in the vegetables; cold pressing preserves the health benefits while also squeezing out more juice than traditional methods. Off the Vine juices will range from $8-$11, a pretty standard price for cold-press. They'll also be making their own vanilla cashew milk.

"We have three different 'levels' of green juice," McKinney says, "from a basic spinach and apple to a hardcore, all-vegetable juice. Something to please the person who has never tried a green juice before to those who are looking for an intense blend of greens."  

Off the Vine will also be offering juices cleanses with a daily series of five juices and one meal-replacement nut milk as a "kick start for people looking to rid their bodies of the toxins that build up from poor eating habits," McKinney says. The group will also offer support for those looking to adopt a healthier lifestyle.

They plan to open this fall, possibly in September. Follow their progress at facebook.com/otvcincy.

 
 
by Maija Zummo 06.09.2014
Posted In: Cincinnati, Events at 02:48 PM | Permalink | Comments (0)
 
 
meatball kitchen

Father's Day Dining Specials

Meals and meal deals for the dads in your life

Father's Day is equally as important at Mother's Day. And so, on Sunday, June 15, area restaurants are offering specials meals and deals for dads.

BrewRiver GastroPub — Traditional brunch menu items including beer-inspired cocktails. All Dads receive free bacon-infused donuts, while supplies last. 10 a.m.-3 p.m. 2062 Riverside Drive, East End, 513-861-2484, brewrivergastropub.com.

King's Island — Dad's eat free on Father's Day with the purchase of another ticket. The park offers up a special barbecue cookout and family activities 11 a.m.-2 p.m. June 15 in the picnic grove. The all-you-can-eat buffet includes grilled baby-back ribs, all-beef hotdogs, fresh-grilled burgers, mac and cheese, baked beans, sliced watermelon, ice cream treats, iced tea and assorted Coke beverages. $15.99 adults; $11.99 juniors and seniors; park admission required. 6300 Kings Island Drive, Mason, visitkingsisland.com.  

Meatball Kitchen — Offering a special Father's Day takeout deal: from-scratch spaghetti with tomato sauce, a dozen meatballs, house salad, homemade garlic bread and four pieces of spumoni cannoli. $50. 2912 Vine St., Corryville, facebook.com/meatballkitchenusa.

Mitchell's Fish Market — A 14-ounce char grilled ribeye served with cold water lobster tail, smashed redskins and sautéed asparagus. $34.99. Newport on the Levee, Newport, Ky., mitchellsfishmarket.com.

Summit Restaurant at the Midwest Culinary Institute — On Friday (June 13) and Saturday (June 14), The Summit is offering a steak dinner for dads. Along with their regular dinner menu, they'll be offering a 14-ounce chipotle-rubbed sirloin, sea salted baked potato, baby carrots and a red-wine demi-glace. $27. 3520 Central Parkway, Clifton, culinary.cincinnatistate.edu/eat-create-enjoy/the-summit/the-summit

 
 
by Maija Zummo 06.09.2014
Posted In: Cincinnati, Events at 02:32 PM | Permalink | Comments (0)
 
 
graeters

Graeter's "Official Ice Cream" of the Western & Southern Open

Makes sense

Graeter's has been named the official ice cream of the annual Western & Southern Open (Aug. 9-17) tennis tournament — which makes sense because Cincinnatians love Greater's and the W&S Open is in Cincinnati ... well, technically Mason.

Cincinnatians and W&S Open out-of-towners (nearly 200,000 fans from 50 states and 30 countries) alike will enjoy the ice-cold and creamy Oprah favorite in two full-service custom ice cream parlors at the Lindner Family Tennis Center. (Last year, the event sold more than 25,000 scoops, bars and shakes.)

The custom W&S Open menu will feature Graeter's French Pot ice cream, their new gelato, other confections and a custom flavor made for the event. Graeter's will unveil the brand new flavor, designed specifically for the W&S Open to be served both at the tournament and in their 31 family-owned stores, in early August.  

"The off-court food, drink and entertainment options have become a strong attraction of the event," tournament director and COO Vince Cicero says in a recent press release. "Graeter's Ice Cream is a world-class product that pairs well with the world-class talent on the courts."  

And both are a celebration of Cincinnati: The W&S Open, which was first played in 1899 at the Avondale Athletic Club, is the nation's oldest professional tennis tournament still played in its city of origin, and Graeter's was first established in Cincinnati by Bavarian immigrants in 1870 and has grown ever since.   

Visit graeters.com or cincytennis.com for more.
 
 
by Maija Zummo 06.09.2014
Posted In: Cincinnati, Contest, Events at 02:23 PM | Permalink | Comments (0)
 
 
camp washington chili contest

Camp Washington Coney Eating Challenge

All the coneys you can eat in 3 minutes

Fountain Square's Freaky Friday Series gets meaty during the Camp Washington Chili Coney Eating Challenge (Friday, June 13).

This chili-crazy city has more chili parlors per capita and square mile than any other city in the United States, eating more than 2 million pounds of chili each year ... topped with 850,000 pounds of shredded cheese. If you're one of Cincinnati's chili freaks and enjoy speed eating, this contest is for you. In the contest, 12 people compete against each other in a timed event. The object is to eat as many cheese coneys as possible in three minutes.

Noon-1 p.m. Friday, June 13. Fountain Square, Fifth and Vine streets, Downtown. Register here.
 
 

 

 

 
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