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by Holly Rouse 10.07.2013
Posted In: Events, News at 02:39 PM | Permalink | Comments (0)
 
 
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'No Meat Athlete' Comes to Park + Vine for Book Tour

Blogger Matt Frazier runs on plants, writes books

For blogger Matt Frazier, running on plants isn’t just a diet; it’s a lifestyle. He credits his plant-based diet for many of his successes, including his marathon-running career and good health, and aims to empower others to obtain the same life-changing benefits he has enjoyed.


The vegetarian ultramarathoner, blogger and author started nomeatathlete.com in 2009 to introduce people to what he believes is an incredible, healthy, compassionate, sustainable way of life. And has since written a book, which he will be promoting Tuesday a Park + Vine.


However, Frazier says his reasons for going vegetarian had little to do with anything athletic.


“I had struggled with the idea of eating animals for ethical and personal reasons for a long time,” Frazier says. “But I always had this idea in my head that in order to be a better athlete or to be fast enough, I had to eat meat. It turns out I was wrong about that.”


After hitting a plateau in his running career, Frazier decided to take his focus away from marathons and turn it to something he had been curious to try for quite some time: vegetarianism.


“There came this point in my life where I wasn’t getting any faster or shaving off any time during my marathons, so I decided to give not eating meat a try,” Frazier says. “The results were the opposite of what I expected.”


After only a few months of cutting back on his meat intake, Frazier achieved his dream of qualifying for the Boston Marathon in 2010, an achievement he credits to a plant-based diet.


His discoveries led him to begin his blog, No Meat Athlete, which he uses as a means of chronicling his experiences as a vegetarian athlete. Frazier explains that the blog’s success was something he didn’t expect.


“It was just a way for me to keep track of my journey as a vegetarian and an athlete, and to share my experiences with others,” he says. “I always thought I’d have a very narrow audience with No Meat Athlete. I figured other vegetarian or vegan athletes would read it, or other runners. I never thought I’d reach such a wide audience.”


After sharing tips and stories about his decision to become vegetarian and its effects, Frazier says his readers became diverse in their food choices and athletic abilities.


“It wasn’t just about my experiences as a marathon runner or about tips for running an ultramarathon,” he says. “I started really focusing on building a community for my readers and using the blog to educate readers about becoming a vegetarian. When No Meat Athlete became an educational tool and this community of sorts, I started connecting with people who weren’t even vegetarians or who weren’t even athletes. And that was both surprising and very inspiring.”


For Frazier, the most important part of his blog — and now his book — is to give readers that sense of community, and to help people who are on all levels of vegetarianism or athleticism, he says.


Frazier explains another one of his biggest hopes for No Meat Athlete is to teach others that becoming vegetarian, vegan or simply decreasing your meat-intake are all attainable, realistic goals. He emphasizes that he never wants to make anyone feel pressured to become vegetarian or vegan, but he wants to give them the power and the tools to do so.


“I’ve had so many people get in touch with me who aren’t even vegetarian or who just want to live a little greener or a little healthier,” Frazier says. “I want to show athletes who aren’t yet vegetarian — but who are just curious enough that the title of the book intrigues them to pick it up — that this diet can absolutely work for sports,” he said. “I want to help people who are already vegetarian or vegan but not living active to get in shape and discover the tremendous power in doing something they used to think impossible. And I want to give people who are already plant-based, already athletes, more tools to take both pursuits to the next level.”


Matt Frazier visits Cincinnati’s Park + Vine at 5:30 p.m. this Tuesday to discuss his new book No Meat Athlete: Run on Plants and Discover Your Fittest, Fastest, Happiest Self, as well as talk about his active, vegan lifestyle. Copies of the book will be for sale, and the event includes a book signing.


 
 
by Maija Zummo 10.04.2013
Posted In: Beer, News at 12:36 PM | Permalink | Comments (0)
 
 
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Rivertown Brewing + Hilton Netherland Plaza = Special Beer

Netherland Plaza Ale is love child of local award-winning brewery and hotel

Locals Rivertown Brewing Company and the Hilton Cincinnati Netherland Plaza have come together to create The Netherland Plaza Ale (NPA), a private label beer for the hotel. According to the press release, the NPA is an approachable pale ale session beer with 4.8 percent alcohol and features fresh hops picked in northern Cincinnati and a clean finish.This exclusive beer will only be served at the Palm Court restaurants — the bar, the grille and Orchids — and Netherland events. 

"We wanted to add something special to our beverage program," writes Todd Kelly, executive chef and director of food and beverage, in a recent release. "Seeing the request we get for local craft beers, we sought out a local brewer who we felt was doing well in our city. We decided on Rivertown Brewing Company to create a custom beer for us."

Jason Roeper, CEO and brewer of Rivertown Brewing Company adds, "We are very excited and pleased to introduce, in collaboration with one of Cincinnati's most pristine hotels, Hilton Cincinnati Netherland Plaza, the locally inspired American pale ale, which utilizes locally grown hops for an original and wonderful flavor. We look forward to many future projects with Hilton Cincinnati Netherland Plaza!"

Hilton Cincinnati Netherland Plaza is located at 35 W. Fifth St., Downtown. For more information, visit cincinnatinetherlandplaza.hilton.com or orchidsatpalmcourt.com.


 
 
by Maija Zummo 10.04.2013
Posted In: Brunch at 11:18 AM | Permalink | Comments (0)
 
 
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Park + Vine Extends Brunch to Saturday and Sunday

Sweet and savory vegan brunch available all weekend

Eco superstore, green grocer and vegan goodies purveyor Park + Vine is extending their weekend brunch service to include both Saturday and Sunday.

Starting Saturday, Oct. 5 (tomorrow), brunch goers can enjoy a plethora of sweet and savory menu items, as well as grab-and-go sandwiches and salads from the P+V fridge.

Menu available from 11 a.m.-2 p.m.:

Savory

Biscuits with gravy ($8)

Just one lil biscuit w/o gravy or a piece of toast ($3)'

Tofu scramble ($3/$5)
Rosemary garlic potatoes ($3/$5)

Danny: Messy combination of one biscuit with gravy, tofu scramble and potatoes ($8)

Frittata or quiche ($6)

Sweet

Gluten-free pancake or waffle ($6) – SUNDAY ONLY

Happy Chicks Bakery coffeecake ($3)

Oatmeal w/ topping ($5)

Sweet Peace Bakery cinnamon roll ($3)
Additional topping: Baked cinnamon local apples ($1)
 
 
by Maija Zummo 10.03.2013
Posted In: News, local restaurant at 01:15 PM | Permalink | Comments (5)
 
 
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Mayday's Menu Goes Gastropub

Northside bar expands its food offerings to include table service, a new head chef and expanded menu

Mayday in Northside has long been known for their gourmet hot dogs and sausages, nestled in a delicious pretzel bun, but after four years of business, the owners — Vanessa Barber and Kim Maurer — are ready to kick their menu up a notch. 

Starting on Monday, Oct. 7, Mayday will have a new, expanded menu developed with head chef Julz Lucas, a graduate of the Midwest Culinary Institute whose previous experience includes Honey, Mayberry and La Poste. With a goal of being a restaurant versus just a bar that serves food, they will add gourmet burgers, homemade oven fries, roasted chicken and seasonal sides, soups and sandwiches to their menu — all of which will still maintain their original focus of using local purveyors and making items in-house, including their bread. There will also still be the customer-favorite late-night dog and snack menu served after 10 p.m. 

“Now that we have a new head chef, we want to take those traditions and expand them to a more diversified menu,” co-owner Kim Maurer says. 

“We have always paid close attention to the details when it comes to our food, but we are finally able to move beyond our signature dogs and add more exciting menu options," adds co-owner Vanessa Barber. "We don’t want to be hemmed into the same identity we started with over four years ago. Mayday is dynamic — just like the neighborhood [Northside] we are so proud to call home." 

The menu expansion will also include table service, a rarity in the bar-food world, again elevating Mayday's status from pub to gastropub. They've also added a new, outdoor biergarten to their two-tiered patio and will be adding more cozy indoor seating as the weather turns colder. 

The new menu will be available daily starting at 11:30 a.m. (beginning Oct. 7) and remain in the $5-$15 price range. 

And Mayday will also still host weekly trivia, dance nights and live music regularly in addition to the food, making them a food and entertainment destination. 

Mayday is located at 4227-4231 Spring Grove Ave., in Northside. Starting next week, their hours will be 11:30 a.m.-2:30 a.m. Monday-Saturday and 11 a.m.-1 p.m. Sunday. More info at maydaynorthside.com.  

 
 
by Maija Zummo 10.03.2013
Posted In: Giant Wieners, News, Events at 09:50 AM | Permalink | Comments (0)
 
 
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Wieners on Wheels

Oscar Mayer's Wienermobile to make several stops in the Tristate

For those of you who want to get "take photo with giant wiener" checked off your bucket list, now's the time. 

The iconic Oscar Mayer Wienermobile, that extremely large hot dog on wheels, is coming to Cincinnati and the surrounding area for several stops this week. Get your photo taken at one of the stops, where the Wienermobile drivers will be handing out $1-off coupons for Oscar Mayer Selects and wiener whistles as well as playing family-friendly games. 

This year, Oscar Mayer picked 12 recent college graduates with a thirst for adventure (out of 1,200 applicants) to drive Wienermobiles across America's six regions — for an entire year. That's one year in a giant hot dog. At the Cincinnati stops, you'll meet drivers Cold Cut Cokie and Sam & Cheese. Follow their adventures on hotdoggerblog.com

Cincinnati-ish Wiener Stops

Oct. 3:

1-6 p.m. Kroger Englewood, 885 Union Blvd., Englewood  

Oct. 4:

11 a.m.-2 p.m. Kroger Miamisburg, 10101 Landing Way, Miamisburg

3-6 p.m. Kroger Centerville, 1095 S. Main St., Centerville

Oct. 5:

11 a.m.-3 p.m. Kroger Greenville, 200 Lease Ave., Greenville

Oct. 6:

11 a.m.-2 p.m. Kroger Amelia, 262 W. Main St., Amelia

3-6 p.m. Kroger Anderson Township, 7580 Beechmont Ave., Anderson






 
 
by Maija Zummo 07.16.2013
Posted In: local restaurant, News at 11:26 AM | Permalink | Comments (0)
 
 
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Senate Wins Best Hot Dog Nomination from 'Food & Wine'

'Cuz those hot dogs are good

Food & Wine magazine has confirmed what we Cincinnatians already know: Senate serves up some effing awesome hot dogs. 

In the magazine's slideshow of the top 28 best hot dogs in America — "from classic franks to artisan wieners" a photo of two delicious Senate dogs (taken by 513{eats}' Gina Weathersby) shows up first ... before Hot Doug's in Chicago and Crif Dogs in New York. That's what's up.

According to the write-up: "Chef Daniel Wright has received national accolades for his playful takes on pub food, including a regularly changing menu of hot dogs like the Croque Madame (Black Forest ham, poached egg, béchamel) and the Lindsey Lohan (goat cheese, caramelized onions, bacon, arugula and balsamic vinegar)."

Now, where to go for lunch?

 

 
 
by Kenneth McNulty 06.06.2013
Posted In: local restaurant at 11:08 AM | Permalink | Comments (0)
 
 
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Myra's Dionysus: Healthy, Fresh and It's All Greek to Us

Strange how many times in my life I have started toward something and then found myself at a very different destination. I ate Greek food in Chicago, gyros to be specific, and asked, ‘How come you can't get these in Cincinnati?’ Seemed like the next great thing to me.”

This is what guided Myra Griffin of Myra’s Dionysus as she ventured to open her own restaurant near the University of Cincinnati campus in 1977. She wanted create a unique eating experience in the Cincinnati area. Kicking off the next big thing isn’t easy, though, and to keep it fresh, Myra saw to it the menu has an array of ethnic food.

“…I realized how little meat other cultures used and how much better it was for you,” she says. “Thus I became a much more vegetarian restaurant.”

When most people think of food in a college town, greasy quick meals and sandwiches from McDonald's come to mind. Myra didn’t want that. In fact, one of her main criteria for a location was a college town, for open-minded individuals who would enjoy her healthy, vegetarian alternative to standard college cuisine. “Healthy does not mean it can't taste good,” she says. That’s what she strives to deliver for every meal.

Myra’s other point in opening Dionysus was to craft an atmosphere where people could bring their families and enjoy themselves, again a notion not widely thought of in a college town. One would think more of fun drinking locations or places to get a quick bite but not somewhere you’d bring a child.

Myra’s Dionysus is a place where one family in particular has created a tradition — four generations have enjoyed Myra's cooking. That is service that’s hard to compete with. Dionysus is a kinetic place as well. It’s always moving forward, adapting new dishes to the proverbial arsenal. Myra enjoys the challenge of coming up with new dishes. She draws on cultures around the world, relishing in diversity.

“It has been a case of trying things, if they work, keep them; if not, change,” she says. At Myra’s Dionysus, the goal for the restaurant is to entertain people through atmosphere, customer service and good conversation. Myra has her degree in education, so teaching her employees was simply second nature. Seeing workers solve issues together and have a great time doing it is what helps drive the business ahead of the rest.

Myra’s Dionysus is an interesting establishment. It’s healthy, odd, has history but plays on contemporary trends. Myra makes sure all of these aspects and more show off to the outside world to bring in anyone willing to give one of her dishes a try. All Myra wants at the end of the day is a good experience for people involved.

“The fun is in seeing others enjoy what we have to offer,” she says.

Myra's Dionysus is located at 121 Calhoun St., Clifton Heights. Go here for menu, hours and more information.

 
 
by Chelsea Spata 06.05.2013
Posted In: local restaurant, News at 11:41 AM | Permalink | Comments (0)
 
 
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Hilton Cincinnati Wins Hotel Chain's Food and Beverage Award

Tops all Hilton locations for fourth straight year

Hilton Cincinnati Netherland Plaza has been named Hilton Hotels and Resorts’ No. 1 Food and Beverage Hotel in the USA for the fourth consecutive year. The award, conferred upon one outstanding 500-plus guestroom Hilton establishment, is determined by Hilton’s Satisfaction and Loyalty Tracking (SALT) scores. Guests fill out satisfaction surveys which a third party company then compiles into scores for the hotel. Scores are then compared to other hotels and resorts within the Hilton chain.

The areas of performance rated this year include food quality, hospitality of restaurant staff, variety of restaurant menu choices, breakfast food quality, timeliness of room service and other food and beverage related presentation. Managing Director Michael Sheer and Executive Chef and Director of Food and Beverage Todd Kelly have received numerous honors for their staff’s superior performance and dedication to customer service.

In December, Hilton Cincinnati’s fine dining restaurant, Orchids at the Palm Court, was named one of the top 100 restaurants overall in the USA by OpenTable Diners. On March 1, Cincinnati Magazine rated Orchids the No. 1 Restaurant in Cincinnati for the fifth consecutive year.

Orchids has received many awards for its extraordinary products, atmosphere, and staff, including the American Automobile Association’s (AAA) four-diamond award for excellence for eight consecutive years. Zagat Survey, the original provider of user-generated restaurant ratings, named Orchids Cincinnati’s “Top Restaurant” of 2011, 2012 and 2013. Chef Kelly, once of only six Hilton Signature Chefs in the United States, was named the American Culinary Federation’s 2011-2012 No. 1 Chef in the USA, the highest honor conferred upon one of more than 20,000 chefs in the national organization.

With featured menu items such as roasted monkfish, Elysian Fields lamb loin and Maine lobster salad, Orchids remains a popular fine-dining establishment for Hilton guests and non-guests alike. “We’re very proud of our food and beverage team,” Chef Kelly said in a press release. “This award recognizes the hard work that we do each day to meet and exceed our guest's expectations. At Hilton Cincinnati Netherland Plaza we are dedicated to providing an exceptionally high quality of food and outstanding level of customer service."

Hilton Cincinnati Netherland Plaza, opened in 1931, is known both for its outstanding accommodations and its architectural prowess. Complete with rare Brazilian rosewood walls, German lighting fixtures, expansive Romanesque murals, and an original Rockwood Pottery foundation, this Hilton is a prime example of French art deco architectural style. The hotels boasts 561 newly updated guestrooms as well as more than 40,000 square feet of meeting and event space. Orchids at the Palm restaurant is open from 5:30-10 p.m. nightly. For more information or reservations, visit orchidsatpalmcourt.com.

 
 
by Kenneth McNulty 05.28.2013
Posted In: Openings, local restaurant, News, Events at 02:30 PM | Permalink | Comments (1)
 
 
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Culinary Q&A: Dan Katz of Meatball Kitchen

Next pop-up dinner to be held June 12 at The Kitchen Factory

Dan Katz left his culinary ventures in New York City to start something new. He wanted a restaurant in a fun, welcoming environment and Cincinnati was just the place. But before he opens his restaurant, Meatball Kitchen, Katz is hosting pop-up dinners to see what people think of the food offered at his forthcoming establishment. As Katz continues his search for the perfect spot to open Meatball Kitchen, area foodies can keep up with the latest news on Facebook.

CityBeat: Why did you move from New York?

Dan Katz: I co-owned a French Bistro and American wine bar in NYC. My wife, Laura, grew up in Cincinnati and after visiting, I realized what a great place it is to raise a family. I am looking forward to adding my New York experience and energy to all the exciting stuff that is going on in the Cincy culinary community. I think Meatball Kitchen will be a perfect addition to the scene here.

CB: What inspired you to do these pop-up dinners?

DK: I've been thinking about this idea for a long time. My goal was to create a cravable, delicious take on the classic meatball. I want to raise the standard of typical fast food and bring delicious, affordable food to everyone. The pop-ups are a great way to introduce and test my concept. I want to be the great $5 sandwich place and feed the neighborhood.

CB: When is your restaurant opening?

DK: Soon! We are looking at locations around town. I have a great team ready to go and we are hoping to open by the end of the summer. 

CB: Are you doing any more pop up dinners?

DK: Yes. The next one is June 12 at The Kitchen Factory in Northside. At the last pop-up, we introduced the diners to our core menu. At the next pop-up, we will serve one of the exciting rotating specials as well. We believe that we can turn any recipe into a meatball! Diners can follow us on Facebook to keep updated about this and other events. 

CB: What are you most looking forward to when opening your restaurant?

DK: I am looking forward to feeding happy people. What's not to love about a fast, delicious, exciting, cheap and filling meal?

 
 
by Chelsea Spata 05.15.2013
Posted In: News, Events at 01:14 PM | Permalink | Comments (0)
 
 
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Support Independent Restaurants with Eat Local Cincy

Eat Local Cincy's Restaurant Week runs through May 19

This week, more than 15 local restaurants are participating in Eat Local Cincy’s Restaurant Week, showcasing special menus with local ingredients through Sunday, May 19. From Northern Kentucky to Lebanon, local restaurants are offering the Restaurant Week special of three courses for $33.13. Customers create their own combination of an appetizer, salad and one entrée from the provided lists of options. Dishes vary by restaurant based on the regular menu, but individual specials feature locally-sourced items from area farmers and producers.

Participating restaurants include Behle Street Café in Covington, Mac’s Pizza Pub in Clifton Heights, The Golden Lamb in Lebanon, Italian hotspot Primavista overlooking the city and many more. Individual menus boast the very best dishes from their establishments, ranging from seafood to steak to simple and intricate pasta dishes. The large number of participating restaurants provides customers with an opportunity to experience a range of flavors, portions and atmospheres, from casual and family-friendly to fine dining.

Eat Local Cincy works to promote local, independent restaurants both in the Cincinnati community and on the national scale. The group strives to raise awareness about the unique local flavor Cincinnati restaurants can provide, championing the talents of individual chefs, the passion of local owners, and the benefits of purchasing goods from local producers. 

Comparing independent restaurants to bookstores, hardware stores and coffee shops, the Eat Local Cincy group considers local dining integral to maintaining a vibrant community, successful charities and increased culinary and cultural strength. Unlike large franchises, Eat Local Cincy and its independent restaurants celebrate passionate individuals and employees who take pride not only in their own establishment but in the Cincinnati community as a whole.

Along with its annual Restaurant Week, Eat Local Cincy also features a year-round rewards program that provides customers with points every time they dine at an Eat Local Cincy establishment. These points can then be redeemed during another visit at any of the participating restaurants. Visit Eat Local Cincy at www.eatlocalcincy.com for a list of businesses participating in Restaurant Week, upcoming events and individual menus.

 
 

 

 

 
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