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by Maija Zummo 10.23.2013
Posted In: Vegan, Events at 03:31 PM | Permalink | Comments (0)
 
 
todo_park and vine

Park + Vine Hosts Fifth Annual Vegan Thanksgiving

Progressive-style vegan dinner Thanksgiving love fest

Park + Vine will be hosting its fifth annual vegan Thanksgiving on Thursday, Nov. 21. 

From 6-9 p.m., travel from Park + Vine to other Main Street businesses for inspiration from local restaurants, chefs and food producers for a Thanksgiving meal centered around festive plant-based foods plus appetizers, soup, salad, entrees, dessert and drinks. 

Proceeds to benefit Uplands PEAK Sanctuary, which rescues and rehabilitates abused and neglected farmed animals. Tickets go on sale Nov. 1. parkandvine.com


 
 
by Maija Zummo 10.23.2013
Posted In: Openings, News at 03:21 PM | Permalink | Comments (0)
 
 
deweys pizza oakley reopening

Dewey's Pizza Oakley to Reopen

Updated and expanded after renovations

Dewey's Pizza opened its first location in Oakely in 1998. Since then, the local pizza chain has opened a total of 17 locations across Cincinnati, Dayton, Columbus, Cleveland and St. Louis. 

On Sept. 30 of this year, Dewey's Oakley closed for renovations, which include a slight expansion as well as an updated interior. The restaurant reopens for business 11 a.m. tomorrow, Thursday, Oct. 24. PIZZA!

More info at deweyspizza.com.

 
 
by Maija Zummo 10.22.2013
Posted In: Events, News at 03:05 PM | Permalink | Comments (0)
 
 
todo_pallet23

Please Moving from Carriage House Farm to Pallet23

The monthly dinner series moves from the country to Northside

As the weather starts to change, chef Ryan Santos and his unique, local farm-to-table dinner series Please is relocating from its summer home at Carriage House Farms to pallet23 in Northside. 

"We chose pallet23, in reality, because it has eletricity, water and equipment — very much unlike the farm," Santos says, "but it also allows us to offer a creative format for our dinners we haven't done before."

Because pallet23 provides a flexible event space, Please will be altering the presentation of their previously rustic group dinners to take advantage of the space. 

"We're changing the format a bit this time around," Santos says."Gone is the communal table. Guests will sit along a kitchen counter and have front-row seats to the cooks as they prepare and serve them their meal in front of them."

The dinners will now seat eight people, twice nighty — an early seating and a later seating — essential like making a restaurant reservation. The dinners will happens on Sundays and Mondays, twice a month. 

As another change, all dinners will now accommodate all guests. Where Please previously offered separate vegetarian, vegan and pescetarian dinners from their omnivore dinners, all will be offered at all seatings. And diners are invited to request the type of meal they'd prefer when making reservations. Dinner remains $59 per person, plus tax and gratuity. And all events will still be BYOB.


Upcoming dinners are on Sunday, Nov. 17 and Monday, Nov. 18, with early seatings starting at 5:45 p.m. and late seatings starting at 7:45 p.m. Seating requests are taken on a first requested, first seated basis. Your seats are not confirmed until payment is processed. 


To sign up to attend a Please dinner, head to pleasecincinnati.com and sign up.




 
 
by Holly Rouse 10.18.2013
Posted In: Alcohol, Events at 10:11 AM | Permalink | Comments (0)
 
 
todo_northern kentucky wine festival_image provided

NKY Wine Festival Takes Over MainStrasse on Saturday

It's wine time, y'all

Take a break from Oktoberfest brews with something a bit more grapey. 

Saturday, pour yourself a glass of wine (or two or three) as MainStrasse Village gives you the chance for a little weekend wining and dining. The festival features tastings from more than 15 local wineries — including Baker-Bird Winery, Elk Creek Vineyards, Purple Toad Winery and more — as well as food, artisans and live entertainment.

So whether you’re looking to sample some local wines, get a taste of perfectly paired food or just want a whole bottle of locally made wine for yourself, you can sip as much as you please. 

Rain or shine. 3-10 p.m. $10; admission includes a souvenir wine glass and sample tickets. MainStrasse Village, Sixth and Main streets, Covington, Ky., mainstrasse.org.


 
 
by Maija Zummo 10.17.2013
Posted In: Cookies, News at 01:10 PM | Permalink | Comments (0)
 
 
bettie page cookies

Sweet and Sexy Edibles

Queen City Cookies goes pin-up with new shortbread

Find Queen City Cookies' new line of Bettie Page-printed shortbread cookies at this week's City Flea (10 a.m.-4 p.m. in the American Can Building in Northside) and at the bakery

See (and eat) the "Queen of the Pin-ups" in classic Page poses. Queen City Cookies also has special Halloween-themed treats with black cats, skeletons, spiders and more printed on sugary shortbread — broom delivery or pick-up available. 
 
 
by Maija Zummo 10.17.2013
Posted In: Events, Brunch at 12:51 PM | Permalink | Comments (1)
 
 
513{eats} calendar photo

513{eats} 2014 Culinary Calendar to Benefit SIDS

Buy it at the de Cavel Family SIDS Foundation family brunch Sunday

The de Cavel Family SIDS Foundation is an organization and philanthropic effort founded by chef Jean-Robert de Cavel, his wife Annette and a dedicated group of volunteers and the culinary community. The de Cavel's lost their daughter Tatiana to Sudden Infant Death Syndrome in 2002, and have since used the foundation to raise funds for research, education, outreach and the Midwest Culinary Institute's Tatiana de Cavel Scholarship.   

Sunday, join the de Cavels for the 10th annual SIDS family and friends brunch. Food vendors from all over the city, including Taste of Belgium, Via Vite and Shanghai Mama’s, will be in attendance. A silent auction will also take place at the event, as well as hands-on activities for children and live entertainment for the evening. 

Local foodie favorite blog and photography site 513{eats} (to which CityBeat food writer Ilene Ross contributes) will be unveiling and selling their 2014 culinary calendar, Inked, featuring — from what we can tell — a bunch of sexy, tattooed chefs. All proceeds from the calendar benefit the foundation. After Sunday, you can purchase the calendar for $39 plus applicable fees on the 513{eats} website.

Since the first brunch, the de Cavel Family SIDS Foundation has raised about $700,000 for SIDS research, and the organization will continue its work until SIDS is eradicated. 

11:30 a.m.-2:30 p.m. $20-$75. Midwest Culinary Institute at Cincinnati State, 3520 Central Parkway, Cincinnati, 513-871-7742, eatplaygive.net.

 
 
by Maija Zummo 10.17.2013
Posted In: Alcohol, News at 11:42 AM | Permalink | Comments (0)
 
 
pappy-van-winkle

Pappy Van Winkle Bourbon Heist

Some sneaky people stole a bunch of booze

According to station WKYT in Frankfort, Ky., around 65 cases of rare, 20-year-old Pappy Van Winkle bourbon have been stolen from the Buffalo Trace Distillery. 

The Frankfort-based distillery produces the coveted brand, bottling only about 7,000 cases per year of Pappy, which is the No.1-rated bourbon whiskey in the world (according to their website). The suggested retail price of a bottle of the 20-year is around $130, so the bourbon bandits made off with more than $25,000 worth of booze. They reportedly also stole some 13-year Pappy rye.  

When bourbon ages for such a long time, much of it evaporates as the "angel's share." "Many barrels often yield less than 20 gallons out of the original 53 gallons produced," Julian Van Winkle, president of Old Rip Van Winkle Distillery, according to a 2012 press release

Frankfort County sheriffs are consider the heist an inside job. And while the bottles may have been stolen over the past couple of months, their disappearance was noted on Tuesday. 

We imagine those who just got thousands upon thousands of dollars worth of the world's best bourbon for free will probably not be returning it, so way to make a rare brand even rarer, burglars. Can't wait to see how much bottles will going for on ebay (an empty bottle is on there now for $69.99).    




 
 
by Maija Zummo 10.15.2013
Posted In: Alcohol, News at 11:56 AM | Permalink | Comments (0)
 
 
cat wine

Cats and Humans Can Drink Together at Last

Wine for cats and cat beer for humans

Wino cat ladies rejoice! The Japanese have finally done it; they've created the world's cutest, best, happiest happy hour where cats and their humans can finally partake in bacchanalian revelry together — each with their own adorable beverage.  

Japanese pet supplement provider B&H Lifes recently launched Nyan Nyan Nouveau (aka "meow Nouveau"), a bottled wine made specifically for cats — and apparently a pun on a beaujolais nouveau. And while the drink doesn't contain any actually alcohol, it does use cabernet grapes and catnip. And it's apparently great for those special times — cat birthdays, after work — when you just really want to unwind with your favorite feline. There's apparently only 1000 or so bottles of the cat wine in production. (More here if you read Japanese.)

And, Sanrio's Hello Kitty has finally made absolutely logical transition from keychains and tiny backpacks to booze. An Asian company has licensed and released fruit-flavored Hello Kitty brand beer. It's cute, it's alcoholic (only 2.5 percent) and comes in a variety of kitty-tastic flavors: banana, lemon-lime, passion fruit and peach. Brewed by the Long Chuan Beer Company in Taiwan, it's not available in the States, so start planning your mommy-kitty intercontinental trek now.  

Taiwan Tsing Beer Corporation

 

 
 
by Holly Rouse 10.07.2013
Posted In: Events, News at 02:39 PM | Permalink | Comments (0)
 
 
no-meat-athlete-book-cover

'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)
 
 
lovelist_jason_rivertown_jf3

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.


 
 

 

 

 
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