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by Staff 08.12.2015 17 days ago
Posted In: Events, fish, fundraising, Beer at 11:34 AM | Permalink | Comments (0)
 
 
todo_sugarrush

This Week's Food & Dining Events

Sugar Rush, Great Inland Seafood Festival, Cincinnati Restaurant Week, CCO's Food of Love and more

WEDNESDAY 12
Sugar Rush — We've all heard the phrase "Like a kid in a candy store," but you don't have to be a child to indulge in a smorgasbord of sweets. Join CityBeat at the Playhouse in the Park Wednesday for our annual Sugar Rush party. You'll feel like Charlie in the Chocolate Factory as you explore a colorful candy extravaganza. Several local sweeteries will provide samples of their best cupcakes, ice cream, donuts, pies, pastries and more. Guests will vote for their favorite treat of the night and a portion of ticket sales benefits the Cincinnati Ballet. 5:30-8:30 p.m. Wednesday. $20; free for children 8 and younger with adult admission. Playhouse in the Park, 962 Mount Adams Circle, Mount Adams, citybeat.com

Downtown Cincinnati Restaurant Week — Dine at some of the area’s top eateries, which will be offering three-course, prix-fixe menus. Participating restaurants include Zula, Metropole, Jeff Ruby’s, Nicola’s and Via Vite (to name a few). Through Aug. 16. cincinnatirestaurantassociation.com

Canning Classes — Learn how to preserve your garden’s harvest with this canning class. Workshop features the latest recommendations based on USDA guidelines on safely canning fruits with a water bath. 6-7:30 p.m. $15. OSU Extension Office, 5093 Colerain Ave., Mount Airy, hamilton.osu.edu.

WingFling! — Washington Platform serves up more than 40 different types of wings, bone-in or boneless, with sauces ranging from mild to hot to stupid. Through Sept. 5. Prices vary. Washington Platform, 1000 Elm St., Downtown, washingtonplatform.com.

Dinner in a Flash — Learn recipes for quick-cooking meals, including breaded chicken cutlets, stir-fry beef and more. 6-8 p.m. $75. The Learning Kitchen, 7659 Cox Lane, West Chester, thelearningkitchen.com.

THURSDAY 13
 
Great Inland Seafood Festival — While there might not be any lobster in the Ohio River, there will be 10,000 of them — imported from Maine — on the banks of the Ohio all weekend for the 28th annual Great Inland Seafood Festival. The fest features more than 15 local and national eateries and vendors selling everything from super-fresh shrimp and crawfish to crab legs, oysters, salmon and more. Along with the crustaceans and other marine life, there will be live music, alcohol and more entertainment. 5-11 p.m. Thursday-Friday; noon-11 p.m. Saturday; noon-9 p.m. Sunday. Free admission. Festival Park, Riverboat Row, Newport, Ky., greatinlandseafoodfest.com.

Wine School: Flight Night — Learn to compare new-world and old-world wines. This guided tasting will take you through five wines. Includes a small tasting plate. 6:30-8 p.m. $25. New Riff, 24 Distillery Way, Newport, Ky., newriffdistilling.com.

Pay It Forward Celebration and Fundraiser — Head to Dewey’s for dinner and do-gooding. A portion of West Sixth beer sales will be donated to The Cure Starts Now. 5-7 p.m. 11338 Montgomery Road, Symmes Township, 513-247-9955.

Igby’s Cin City Cigar and Flight Night — Flights of Four Roses bourbon and Johnnie Walker scotch paired with cigars from Straus Tobacconist. 5:30-8 p.m. Prices vary. Igby’s, 122 E. Sixth St., Downtown, igbysbar.com.

An Elegant Summer Table — Seasonal dishes like grilled pork tenderloin, roasted corn and Challah bread pudding, wild mushroom and green bean salad and almond cake with fresh berries. 6-8:30 p.m. $50. Jungle Jim’s, 5440 Dixie Highway, Fairfield, junglejims.com.

FRIDAY 14
Crayfish All-You-Can-Eat Party — A Swedish tradition focusing on enjoying food and socializing with friends and family, featuring crayfish and other Swedish dishes and desserts. 4-8:30 p.m. $9.99; $2.49 ages 11 and under. IKEA, 9500 Ikea Way, West Chester, 513-779-7100.

Light Summer Pasta — Farfalle with caramelized onions and pan-roasted cherry tomatoes, cavatappi with sugar snap peas in lemon citrus sauce, then finish with orzo pasta salad with spinach and prosciutto. 6-8 p.m. $65. The Learning Kitchen, 7659 Cox Lane, West Chester, thelearningkitchen.com.

Hoots and Hops — Stroll trails at night stopping at hands-on education stations while tasting beer from Mt. Carmel Brewing Company, 50 West, Rhinegeist and MadTree along with sampling from more than 12 eateries. 7-11 p.m. $35. Cincinnati Nature Center at Rowe Woods, 4949 Tealtown Road, Milford, 513-831-1711.

Anniversary Celebration for the Ohio River Foundation — Meet the staff of the Ohio River Foundation, hear stories and more. $1 of every pint sold benefits the organization, which aims to protect and restore the Ohio River and its watershed. 5-8 p.m. Free admission. Rivertown Brewing Company, 607 Shepherd Drive, Lockland, ohioriverfdn.org.

SATURDAY 15
The Food of Love with the CCO — Kick off the Cincinnati Chamber Orchestra’s Summermusik series in style at Food of Love: Fête, an elegant Art Deco-inspired soirée preceding Summermusik’s opening concert Saturday. Begin with cocktails in the Music Hall Ballroom, followed by a sumptuous dinner and a performance — “The Food of Love,” a play on a quote from Shakespeare’s Twelfth Night — featuring a collaborative performance from the Cincinnati Shakespeare Company and the Cincinnati Chamber Orchestra. An intermission featuring chocolate dessert sets the stage for the second half of the program, a premiere performance from the National Chopin Piano Competition winner Eric Lu. Cocktail attire recommended. Cocktails 5:30 p.m.; dinner 6:15 p.m.; concert 8 p.m. $150; includes tickets to the opening night concert. Music Hall, 1241 Elm St., Over-the-Rhine, ccocincinnati.org.

Fire and Ice Craft Beer Festival — Fire = high-gravity beers/IPAs/smoked and spiced beers. Ice = lower-gravity beers/fruit beers/session beers. Drink both types from a selection of 50 beer provided by more than 25 different breweries. 3-11 p.m. Saturday; noon-8 p.m. Sunday. Free admission. Firehouse Grill, 4785 Lake Forest Drive, Blue Ash, 513-733-3473.

Date Night, Spiced Pork — Brined pork chops with chipotle jalapeno barbecue sauce, risotto with roasted poblano and sweet-heat sugar snap peas with bacon. 5- 7 p.m. $155 per couple. The Learning Kitchen, 7659 Cox Lane, West Chester, thelearningkitchen.com.

SUNDAY 16
Cincy Sundaes — Make sundaes with Dojo Gelato and then listen to four presentations on innovative community ideas. Audiences vote on their favorite and the winner receives the door money. 3-5 p.m. $5. New Riff, 24 Distillery Way, Newport, Ky., cincysundaes.com.

MONDAY 17
Chef’s Table: Summer Brunch with Cincinnatian Chef Nathan Sheatzley — Get to know area chefs and watch them prepare their best dishes via an up-close camera. Enjoy a carefully paired tasting menu and take home recipes each chef prepares, like chef Sheatzley’s summer brunch with Dutch apple pancakes, BLT benedict, a waffle donut and more. 6-8 p.m. $50. New Riff, 24 Distillery Way, Newport, Ky., newriffdistilling.com.

TUESDAY 18
Savoring Summer — Cold potato and cucumber soup; spinach salad with mango; salmon with sesame; pasta with mascarpone; and creamy lemon tart. 6-8:30 p.m. $50. Jungle Jim’s, 5440 Dixie Highway, Fairfield, junglejims.com.

Hot Summer Nights: Miami — Work at your own induction stove to create pollo agriculce (sweet and spicy chicken) with mango, arroz azafran (saffron rice) and tender green beans with ham and mustard. 6-8 p.m. $70. The Learning Kitchen, 7659 Cox Lane, West Chester, thelearningkitchen.com.

 
 
by Staff 06.15.2015 75 days ago
 
 
elis bbq

Leftovers: What We Ate This Weekend

A surprising amount of different types of cuisine.

Each week CityBeat staffers, dining writers and the occasional intern tell you what they ate this weekend. We're not always proud — or trendy — but we definitely spend at least some money on food. 

Sarah Urmston: I spent my Sunday afternoon under the hot sun with a case of Corona Light and a basket full of Eli's BBQ. My friend and I set up camp on one of their multiple picnic benches and played a round of corn hole with a group of people sitting across from us as we waited for our authentic barbecue sandwiches to come out. Alongside the overflowing pulled pork was mashed potatoes, their famous mac and cheese, and coleslaw, which I piled even higher on the meat stuffed between two buttered, toasted buns. It was the best way to fuel up before heading to see Dawes and Hozier perform live at Horseshoe Casino, closing out an already awesome weekend. 

Ilene Ross: I am a huge fan of leftovers. Thankfully this dovetails nicely with the fact that I can never narrow down my menu choices at restaurants, so I am a compulsive over-orderer. Leftovers are marvelous things. On lazy days I adore having a fridge full of things to either quickly consume in their original state or magically transform into something new, usually with some simple addition like a fried egg. On Thursday night, the BF and I dined al fresco at Dutch’s in Hyde Park. After consuming a gigantic charcuterie and cheese platter and their miraculous truffle popcorn, I knew that most of the short rib grilled cheese and brussels sprouts we had ordered would be coming home. I was right, and it made for the perfect late-night dinner on Friday with the addition of a pint of Graeter’s Black Raspberry Chocolate Chip. No egg necessary.

On Sunday, the BF and I attended one of my very favorite food events in town, Healthy Roots Foundation’s Midsummer Harvest. This year it took place out at Carriage House Farm with 20-plus chefs and vendors preparing and serving delicious food, wine and spirits to raise funds to ensure a healthy start to all babies in the Tristate. We gorged on outstanding “My Grandmother’s Goetta” from chef Michael Shields of BrewRiver GastroPub; Marksbury Buttermilk Fried Chicken with truffle butter, parsley sauce and a spring vegetable salad from chef Todd Kelly of Orchids; cornmeal bellini with Marksbury ham from chef Frances Kroner of Sleepy Bee Café; barbecue pork shoulder tacos with salsa verde, queso fresco, Carriage House radishes and Waterfield’s cilantro from chef Daniel Wright of Pontiac BBQ; and so much more. De rigueur for the sweltering day were Molly Wellmann’s super refreshing cocktails.

Casey Arnold: Friday I went to Kaze for a book event (Many Levy's Calorie Accounting release party). I always love their edamame because it's served chilled with lots of salt. I also ordered the Kaze salad which is unique because of the small spicey peppers mixed in with the greens. A friend of mine ordered the shishotos appetizer, which are those same peppers served hot with bonito flakes. The heat coming from the peppers makes the flakes look like a living organism as they curl and flail around, which was equal parts neat and stinky.

Anne Mitchell: I ate the whole season of Orange is the New Black

Jac Kern: Jeff and I went to Vitor's Bistro on Saturday. They had a five-course dinner-for-two special going on so we made reservations and grabbed a shamefully large bottle of wine to bring (they're BYOB). I've never ordered off the menu at Vitor's; every meal I've had there has been a chef's choice coursed dinner, which can be really fun if you are a person that likes food. This special basically worked the same way: the server asks if you have any allergies, dietary restrictions or strong dislike of anything; this time they also asked if we wanted beef, fish, pork or chicken as an entrée. We let the chef decide. Every plate that came out was a hit for us. We both got a creamy gazpacho (more of a cool tomato basil bisque than a cold salsa-like "soup" I've come to expect), a single deep-fried seafood ravioli in a lobster cream sauce and a light but flavorful salad with peaches, nuts and blue cheese. We received cod and steak as our entrées, which we split and, for dessert, their signature French toast and a crème brûlée torte. I was disappointed we didn't get to try to apple pie egg roll some others had received (I'm a nosey diner), but that feeling lasted for about three seconds once I dug into the crunchy, caramelized cake served in a martini glass. Overall, it was a fun, delicious farm-to-table meal that I'm hoping negates the fact that I ordered LaRosa's twice this weekend.

 
 
by Colleen McCroskey 06.11.2015 79 days ago
Posted In: fundraising at 02:28 PM | Permalink | Comments (0)
 
 
ride cincinnati

Local Chefs Cycling Against Cancer

Chef Drew Vogel's Ride Cincinnati team raises money to fight breast cancer, and you can ride too

Drew Vogel is one of those people who is immediately endearing without even trying. He is gregarious and enthusiastic, and after just five minutes of speaking with him, even a cold-hearted nihilist will be wholly enthralled and passionate about whatever it is he’s talking about. An adjunct instructor at the Midwest Culinary Institute and a cook at Jean-Robert’s Table, Vogel’s current passion project is the result of his wife Wendy’s breast cancer diagnosis in November 2011: A cycling team he started last year called Chefs Against Cancer that that raises money for breast cancer research by participating in the annual Ride Cincinnati charity bike race. 

He’s enlisted an army of local chefs, including Jean-Robert de Cavel and the Precinct’s executive chef, Arik Messerschmidt, to ride with him for the cause, and this year they’ve managed to raise more than $2,500. At last year’s race — the team’s first — some participants rode as few as 8.2 miles (“The Commis Chef”) or 18.4 (“The Potscrubber”). More experienced cyclers, like Jean-Philippe Solnom of the French Crust Café, rode the full 62.8 miles (“The Executive Chef”) and will being doing so again this year. “I’m a bigger boy,” laughs Vogel, “you know, not your typical bike-riding looking guy, and last year I rode 28 miles, which sucked, but it sucks way less than cancer.”

Wendy, thankfully, has been cancer-free for three and a half years. But even though their family has made it through the worst, Vogel says they’re still committed to raising money for research for a cure. “People helped us,” he says. “And we gotta give back.” 

This year’s race takes place on Sunday, June 14 — rides start at 6:30 a.m. at Sawyer Point — and if you want to pledge money or join the team you can visit http://tinyurl.com/chefride2015. Don’t worry if all you can cook is Ramen — you don't have to be a chef to ride with Chefs Against Cancer. Your registration fee ($45 adult; $20 child) gets you a T-shirt and a backpack. And if you don't have your own bike, Ride Cincinnati has partnered with Red Bike; email britt.glenn@cincyredbike.org, let them know you're participating in the ride and the overage fee will be removed from your account.

If you don't want to ride, you can still pledge money. Go to http://tinyurl.com/chefride2015 and click "Donate Now," then type "Andrew Vogel" or "Wendy Vogel." Click the black "Donate Now" button to begin the donation process.
 
 
by David Watkins 02.02.2015
Posted In: Events, fundraising, News at 10:26 AM | Permalink | Comments (0)
 
 
dining out for life

Dining Out for Life Cincinnati Returns

Eat dinner somewhere that isn't your house, fight AIDS

Significant progress has been made since the 1980s HIV/AIDS epidemic, but there is still research and work to be done in finding a cure. Spearheading the movement in Ohio is Caracole, an organization that provides affordable housing and supportive services for individuals and families living with HIV/AIDS. 

You can help, too. 

The annual Dining Out For Life event encourages you to dine out at participating local restaurants, which will be donating a portion of your meal’s proceeds to Caracole. Participating in Dining Out For Life is easy: Choose a participating restaurant. Gather a group of friends and call ahead to make a reservation. Be sure to mention you're with Dining Out For Life and a predetermined percentage of your meal will go directly to Caracole.

Participating restaurants include: 
  • Arnold's Bar & Grill; 513-421-6234; Donating 25%; Lunch, Dinner
  • Bella Luna; 513-871-5862; Donating 20%; Dinner
  • Below Zero Lounge; 513-421-9376; Donating 100%; Dinner, Late Night
  • Blue Jay Restaurant; 513-541-0847; Donating 25%; Breakfast, Lunch
  • The Brew House; 513-961-9058; Donating 20%; Dinner
  • Buz; 513-533-2899; Donating 25%; Dinner
  • Green Dog Cafe; 513-321-8777; Donating 25%; Dinner
  • Kitchen 452; 513-559-0452; Donating 25%; Lunch
  • The Littlefield; 513-386-7570; Donating 20%; Dinner
  • Macaron Bar; 513-813-8181; Donating 100%; Dessert
  • Main Bite; 859-261-2483; Donating 25%; Dinner
  • McAlister's Deli Blue Ash, Crestview Hills, Kenwood, West Chester and Mason; Donating 20%; Lunch, Dinner
  • Park + Vine; 513-721-7275; Donating 100%; Dinner
  • T.G.I. Friday's Anderson, Colerain, Crestview Hills, Fields Ertel, Kenwood, Tri-County, West Chester and Western Hills; Donating 20%; Lunch, Dinner
  • Unwind Wine Bar; 513-321-9463; Donating 25%; Dinner
  • Washington Platform Saloon & Restaurant; 513-421-0110; Donating 25%; Lunch, Dinner
Note that Park + Vine, Macaron Bar and Below Zero are all donating 100% of their proceeds from your meal.

All day Tuesday, Feb. 3. For more information, visit diningoutforlife.com/cincinnati/.
 
 
by Richard Lovell 12.19.2014
Posted In: Food news, fundraising at 03:10 PM | Permalink | Comments (0)
 
 
ryan talking at table

Chef Ryan Santos and Please Looking for a Permanent Home

Their new kickstarter campaign is helping raise funds for a brick-and-mortar location

After four successful years as a pop-up dining experience in the downtown area and beyond, Please is looking for a permanent home. And chef and founder Ryan Santos has launched a Kickstarter campaign to help fund the next step: a brick-and-mortar restaurant.   

Santos has been honing his culinary skills for nearly 10 years, having worked at his craft throughout the U.S. and in Europe with renowned chefs like Kevin Sousa and John Shields. Finding a spot to call home is only a natural progression for Please, known for using quality, locally grown produce and products to create new takes on classics and dream up inventive dishes like wild ohio venison with juniper branch or toasted milk ice cream. CityBeat sat down with Santos to discuss the Kickstarter campaign and what the future holds for Please. 

CityBeat: Why do you want to transition from a pop-up to a permanent location? 
Ryan Santos: Doing the pop-up has been great. It’s given me the freedom to find my voice and vision as a cook and a chef, to make mistakes, and learn greatly from them. But there comes a point when as a pop-up you can only take things to a certain level. We feel like we’ve plateaued at that point and are ready to keep pushing, improving and refining … We want something we can make and call our own, from the furniture to the food to the atmosphere. 

CB: You've been a pop-up restaurant for around four years now. Why is now the appropriate time for the transition? 
RS: I think the food scene here in town is really hitting its stride and I’ve grown to a point as a chef where I think what we do can contribute something meaningful to it. As well as our excitement to just be a part of it. 

CBWhat are your plans for a new restaurant? 
RS: We plan on continuing to do what we do. We want to open a restaurant where we continue to strive to be an honest, delicious, value-driven restaurant that continues to focus on creativity, quality and sourcing locally from the Ohio River Valley, Tristate and beyond. 

CB: What's going to be different about Please if it finds a permanent home? 
RS: The food will continue to grow, evolve and definitely we’ll be able to refine things. Right now with the pop-up it’s a lot of raw ideas, but in the format, it’s difficult to have the budget and time to refine dishes, so we are definitely looking forward to that. We’ll also have a bar with a fun beverage program. It’ll include our unique take on cocktails, a focus on local and European beers, and a wine program that focuses on natural, biodynamic and small producers. 

CB: If the Kickstar [campaign] succeeds, what's your timeline for finding a spot and opening? 
RS: The Kickstarter is also being supplemented by some private fundraising we’re still doing as well, so when all those things come together, we can get moving. We’re hoping to have a space and fundraising locked up and ready to start building out by this spring. 

You can help support their Kickstarter campaign here, or check out their website at pleasecincinnati.com. (A CityBeat 2013 cover story on Santos and Please is available here.)
 
 
by Holly Rouse 03.05.2014
Posted In: Wine, Food news, fundraising, Events at 10:10 AM | Permalink | Comments (0)
 
 
todo_cincinnatiinternationalwinefestival

Cincinnati International Wine Festival

Wine and dine in support of local charities at the Cincinnati International Wine Festival

Get ready to raise a glass all around the Cincinnati area as the Cincinnati International Wine Festival celebrates 23 years of uncorking bottles for a good cause.

The wine festival was founded in 1991 to promote the wine industry and raise funds for local charities. Each year, it’s gotten bigger and better, and so has its charitable giving. Over the course of more than two decades, the annual celebration has donated more than $3.9 million to local charities across the region. Today, the wine festival is recognized as one of the largest wine events in the entire country.


The Cincinnati International Wine Festival increases in winery participation, events and attendance each year; like a fine wine, it seems to get better with age. Each year, as participation grows, so does the nonprofit’s ability to distribute grants to Greater Cincinnati area programs that support the arts, education, health and human services.


The festival itself is made up of four prominent events: Winery Dinners, Grand Tastings, a Charity Auction and Luncheon, and the annual Russ Wiles Memorial Golf Tournament. These events don’t just celebrate wine. They also foster community and charity in the process.

 

Winery Dinners

This year’s line-up of Winery Dinners is filling up fast, but tickets to many of the special events are still up for grabs. The dinners celebrate cooking and winemaking as art, and aim to combine the two to create perfect pairings that are sure to please any palate. The popular dinners showcase the skills of visiting winemakers from around the world alongside the area’s finest chefs. Together, the chefs and winemakers work together to create what the Wine Festival describes as a harmonious experience filled with fine wine and masterful cuisine. 

Reserve your seat at the table of a very special Winery Dinner celebrating a special evening with 2014 honorary chair Leonardo LoCasio, the founder of Winebow, Inc. at the Hilton Cincinnati Netherlands Plaza’s Orchids at the Palm Court on Wednesday, March 5 at 6:30 p.m. ($175)

Wineries and some of the Cincinnati area’s most beloved restaurants team up all across the city on Thursday, March 6 at 6:30 p.m. Reserve your seat at the table for some serious wining and dining at the following restaurants:


Grand Tastings


The festivities continue with The Wine Festival’s main event: the 2014 Grand Tastings, which take place March 7 and 8 at the Duke Energy Convention Center. More than 700 wines from more than 100 wineries are available to sample as you enjoy live music, delicious food and a silent auction.


The Grand Tastings are the centerpiece of the Cincinnati International Wine Festival as they showcase new, rare and exciting wines from around the world. Whether you're a seasoned expert or an intrigued beginner, winemakers and winery representatives welcome you as they mix useful knowledge with exquisite samples of their art.


This year, access to the special tasting room will give you VIP access to seven tastes of high-end wines an hour prior to each night’s Grand Tasting at the Grand Ballrooms of the Duke Energy Center. ($40 prior to the event, $45 at the door. Tickets the special tasting room are only available with the purchase of a Grand Tasting ticket.)


After the special tastings room closes its doors, the celebratory Grand Tastings take center stage at the Duke Energy Center’s Grand Ballrooms on Friday evening, Saturday afternoon and Saturday evening:

  • Friday, March 7: Friday Evening from 6:30–9 p.m. ($70 prior to event, or $75 at the door. $110 for Grand Tasting plus Special Tasting (5:30-6:30 p.m.) ticket, $120 at the door)
  • Saturday, March 8: Saturday Afternoon from 2:30-4:30 p.m. ($60 prior to event or $65 at the door. $100 for Grand Tasting plus Special Tasting from 1:30-2:30 p.m. ticket, or $110 at the door); Saturday Evening from 6:30 – 9 p.m. ($70 prior to event, $75 at the door $110 for Grand Tasting plus Special Tasting (5:30-6:30 p.m.) ticket, or $120 at the door)

Charity Auction and Luncheon

Continue your celebration with Silent and Live Auctions at the Hilton Cincinnati Netherland Plaza’s Hall of Mirrors on Saturday, March 8. The auctions boast a phenomenal catalog of limited-release bottles, winemaker-signed grand format bottles, rare wines coaxed from the cellars of notable Cincinnatians, chef's table dining opportunities at exclusive Cincinnati homes, fantastic trips, wine cellar tours, and more.

Afterward, experience a luncheon filled with savory cuisine from the Hilton Netherland’s Chef Todd Kelly paired with incredible wines presented by winemakers and winery principals from across the country.

The charity auction and luncheon will begin at 9:30 a.m. with a reception, silent auction, and live auction lot preview. At 11 a.m. the live auction will begin, followed by the winery luncheon. Tickets to the reception, auctions and luncheon are $125.

The Russ Wiles Memorial Golf Tournament

The festival might only last a few short days this March, but the celebration and charitable giving continues in June as the Wine Festival promises a tournament unlike any other. This summer, Russ Wiles Memorial 2013 Honorary Chair Dan Temming hosts a golf outing at TPC River's Bend. Enjoy wines from around the world at 5 holes during play along with food provided by some of Cincinnati's finest restaurants.

The day kicks off with a Dom Perignon toast and a shotgun start. 36 foursomes will compete in a scramble format tournament where the 3 winning teams will take home large-format bottles of wine. Golfers will also be eligible to win amazing prizes when they compete in the Closest to Pin Shootout, Hole-in-One Contest, Putting Contest and the Skins game. An After Party will then be held at the end of play where live music, food and drinks will be served under beautiful tents overlooking the 18th green. As a special thank you for supporting our Cincinnati charities, tee gifts will also be presented.

Purchasing Tickets


Tickets are available online through March 5 at winefestival.com or at the door for many Wine Festival events. Visit winefestival.com for more information.


Organizations Benefiting from the Cincinnati International Wine Festival’s Proceeds

 

 
 
by Maija Zummo 02.19.2014
Posted In: Events, News, fundraising at 03:44 PM | Permalink | Comments (0)
 
 
harkins_family

Coffee Scene Unites to Help Injured Barista

Coffee scene continues to raise funds for friend/Red River Gorge fall survivor

In January, Deeper Roots Coffee Roasters held a fundraising event for BLOC Coffee Company manager Rhett Harkins, who fell 60 feet while hiking in Red River Gorge in December. It took 20 men and eight hours to get Harkins out alive. He has since undergone multiple surgeries and is recovering well, but he can't work and his medical bills are mounting. Which is why Cincinnati and Northern Kentucky's speciality coffee shops are rallying around Harkins to raise money to offset his medical costs. 

Deeper Roots' December Latte Art Throwdown fundraiser pulled together 16 baristi from 16 different shops in Cincinnati, Dayton, Columbus and Northern Kentucky. Harkins judged the event, which raised $1,700 to help cover the costs of his ambulance transportation, from his wheelchair.

Now, Justin Carabello, owner of Carabello Coffee of Newport, Ky., has coordinated an effort with six local shops to serve and sell a special roast called “Restore Coffee” that will benefit the Harkins family through the month of February. The roast is a Sumatra Natural Wahana and is available at Collective Espresso, Rohs Street CaféBLOC Coffee Company, Hilltop Cafe, Velocity Bike & Bean, Missio Dei Church and Carabello

“I am amazed at how quick the other shop owners have been willing to jump on board with this idea," Carabello says. "Let's face it, we are all using different roasters in our shops, so, doing this is far from normal. But we all love Rhett, and the idea here is a simple one: Our friend is hurt and we want to do something to help him. This is what communities do, and I believe that the silver lining in all of this is that Rhett’s suffering has helped us all take a step toward unifying this community.”   

Through February, you can walk into any of the aforementioned coffee shops and buy a cup or a bag of Restore Coffee to benefit the family. The blend is also available on Carabello Coffee's website


 
 
by Maija Zummo 01.21.2014
Posted In: Events, Alcohol, Beer, fundraising, Cincinnati, History at 02:46 PM | Permalink | Comments (0)
 
 
betts house website front

Cooking with Beer! at the Betts House

Plus upcoming brewery tours to benefit the house

The Betts House, located in the Betts-Longworth Historic District in the West End, is the oldest surviving brick building in Cincinnati. Built in 1804, it opened to the public as a museum in 1996. And their current exhibit, Bricks, Barrel Vaults & Beer: The Architectural Legacy of Cincinnati Breweries, examines the tunnels, breweries, buildings and people that made Cincinnati one of the leaders of the 19th century brewing industry through photos, charts, narratives, technology and more. The show has been extended until March 27, and the house is featuring several beer-related events to close out its run.

On Saturday, Jan. 25, the Betts House will host a cooking class, Cooking with Beer! Join chef Stefan Skirtz from Findlay Market's S&J Bakery and Cafe as he demonstrates how to utilize beer in your cooking, particularly Christian Moerlein brews. 1:30-2:30 p.m. Free with museum entry ($2). The Betts House, 416 Clark St., West End, thebettshouse.org.

And then from 5-10 p.m. Feb. 7 and noon-8 p.m. Feb. 8, take a tour of the Listermann Brewing Company in Evanston (1621 Dana Ave., Evanston, listermannbrewing.com) to support the Betts House. Explore the inner-workings of the brewery, see some panels from the Bricks, Barrel Vaults & Beer display and support the mission of the house. Tour is $5 per person with proceeds going to the Betts House. More details here




 
 
by Maija Zummo 01.13.2014
Posted In: fundraising, Events, Cincinnati, Openings at 03:20 PM | Permalink | Comments (0)
 
 
breadsmith bread

Breadsmith Hyde Park Opening to Benefit ArtWorks

100 percent of proceeds from Saturday fundraiser go to youth development and community art projects

Breadsmith, a chain of independently owned retail bakeries, is opening a new shop in Hyde Park (3500 Michigan Ave., breadsmith.com). And before they open their doors, they'll be hosting an open house and preview to "raise dough" for ArtWorks — the local nonprofit organization that empowers and inspires the creative community to transform our everyday environments through employment, apprenticeships, education, community partnerships and civic engagement — from 9 a.m.-2 p.m. on Saturday, Jan. 18.           

One hundred percent of the sales of the bakery on Saturday will benefit ArtWorks and their youth development programs this summer.

“Breadsmith is committed to giving back to the community that we live and work in,” Ward Bahlman, owner of the Breadsmith and resident of Cincinnati, says in a press release. “We want to celebrate our new store by supporting the worthwhile projects of ArtWorks which is doing so much for our community’s landscape.”

Tamara Harkavy, the founder, CEO and artistic director of ArtWorks added, “ArtWorks is grateful to Breadsmith for donating their sales to our Adopt-an-Apprentice campaign that will directly support the 120 teen apprentices we’ll hire this summer to work on ten new community murals and other creative projects.” 

The fundraising event for ArtWorks will also include behind-the-scenes tours and free samples of Breadsmith's award-winning breads, muffins and sweets. Customers will get a look at the European-style interior design which allows them to see the “hand-made, hearth-baked” Breadsmith process. 

For more information visit artworkscincinnati.org.


 
 

 

 

 
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