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by Maija Zummo 04.25.2014
 
 
tom+chee

Tom+Chee Newport on the Levee Grand Reopening

Saturday celebration to benefit Awesome Fathers Taking Roles

Purveyors of delicious grilled cheese and grilled cheese donuts Tom+Chee are hosting a grand reopening celebration at their Newport on the Levee location. 

The all-day Saturday affair (10 a.m.-10 p.m.) will feature family-friendly entertainment; a raffle benefiting Awesome Fathers Taking Roles, a nonprofit dedicated to educating fathers and role models in homes of children with special needs; and the unveiling of Tom+Chee's latest grilled cheese donut creation, the Choco Bacon Bliss, which features bacon, chocolate, mozzarella and chocolate mascarpone cheese on a donut. 

When owners Corey Ward and Trew Quackenbush opened their flagship Levee location in 2011 in a former burrito joint, they did little more than clean and paint the space. Now, they've completely reconfigured the location to increase seating, update custom tables and flooring, added side panels to the patio and redesigned the kitchen to increase speed.

Grand Reopening Schedule of Events:
  • 10 a.m. Ribbon cutting
  • 11 a.m. Give away/prizes/games all day
  • 3-5 p.m. Tableside magic shoes by Wizardz Magic Theater
  • 5:30 p.m. Thank yous
  • 5:55 p.m. Raffle Grand Prize Drawing (grand prize is a hotel stay at Comfort Suites in Newport, tickets to the Newport Aquarium and gift cards to Tom+Chee)
  • 6-7:30 p.m. Performances by Circus Mojo

 

 
 
by Maija Zummo 04.24.2014
Posted In: Food news, Cincinnati, Events at 03:47 PM | Permalink | Comments (0)
 
 
eats_ei8htballbrewery_taylorstanley

New Riff Distillery Hosts Bourbon and Game Tasting

The new distillery hosts a tasting event with chef David Cook

New Riff Distilling, the new distillery near the Party Source (24 Distillery Way, Bellevue, newriffdistilling.com), is hosting a tasting dinner with chef David Cook of Daveed's NEXT.

The Spirits for Wild Game tasting event features craft beer from Ei8ght Ball Brewing, bourbon and wine selections paired with wild game hors d'oeuvres. Chef David Cook will prepare wild-caught fish and game, including rarely available woodcock and doves, that fishers and hunters from the Gilbert Symons Chapter of the Ruffled Grouse Society have donated. 

New Riff urban distillery focuses on continuing the long tradition of bourbon excellence in Kentucky. In a press release, oner Ken Lewis says, “The new distillery will allow us to celebrate our state’s heritage, while producing a world-class product and visitor experience that will only enhance the Greater Cincinnati and Northern Kentucky region as a travel destination. We’ve done everything possible to ensure that our distillery will be top-notch; we like to call it Kentucky URBAN Whiskey, a new taste on the long standing tradition of bourbon.”   

Although the first batch of New Riff bourbon won't be available for years, the distillery hosts daily tours, events and more; it's also an official stop on the Craft Bourbon Trail.

Tickets for the evening are $75 per person and include tastings and hors d'oeuvres. 6-9 p.m. newriffdistilling.com.

 
 
by Jessica Baltzersen 04.17.2014
Posted In: Alcohol, Beer, Food news, Cincinnati, News, Openings at 11:34 AM | Permalink | Comments (0)
 
 
_over the mountain_ wall by the frameshop

HalfCut Beer Cafe Grand Opening Friday

HalfCut pours its first beers for the public tomorrow

HalfCut Beer Café invites beer lovers to take their taste buds on an explosive journey as they celebrate their opening to the public April 18th.

The cafe — on Walnut Street in Over-the-Rhine, attached to the new taco shop Gomez Salsa — will offer growlers to-go plus beers to sample and drink in-store. Customers walk up to the counter to chat with a knowledgeable beer-ista and then choose the style and flavor of beer they want to indulge in. Then, they have the option of choosing to enjoy their beverage either at the bar or to-go in one a HalfCut growlers. For those in a super hurry, they also have a to-go only window on 12th street.


The interior of the cafe was inspired by a cross-country road trip. HalfCut wants to instill a sense of adventure in its customers via wall artwork by local store Frameshop and a 20-foot mural stretching across their exposed brick wall by Neltner Small Batch that pays homage to beer and the beer-making process telling the story of how beer got from the farm to your hands.


1128 Walnut St., Over-the-Rhine, halfcut.com.

 

 

 

 

 

 

 
 
by Maija Zummo 03.27.2014
Posted In: Cincinnati, Events, local restaurant, News, Openings at 11:56 AM | Permalink | Comments (1)
 
 
blaze fast fired pizza

Blaze Fast-Fire'd Pizza Coming to Mason

Build your own pizza

Blaze Fast-Fire'd Pizza, a fast-casual build-your-own pizza restaurant, is coming to Mason mid-May.

Using the assembly-line format (similar to Chipotle, Fusian, etc.), each guest can walk down the counter and create their own custom-built pizza, fired in a blazing oven and ready in 180 seconds. Each customer starts with a house-made 11-inch crust and then selects toppings — either from existing menu options or customized. Housemade sauces include classic red and white cream plus unique choices like barbecue or pesto. Toppings range from grilled chicken and crumbled meatballs to standard veggies plus arugula, pineapple and several cheeses, including vegan.

Every Blaze Pizza restaurant makes its own dough from scratch, using a recipe that requires a 24-hour fermentation period. But if you don't want that crust, they also offer a gluten-free choice. The menu also features fresh salads, signature lemonades and house-made S’more Pies. 

Order online or head to the 73-seat restaurant.

Blaze Fast-Fire'd Pizza, 9341 Mason-Montgomery Road, Mason, blazepizza.com.
 
 
by Maija Zummo 03.26.2014
Posted In: Cincinnati, Events, local restaurant at 02:18 PM | Permalink | Comments (0)
 
 
oysters

Washington Platform's 28th Annual Oyster Festival Starts Friday

Shuck 'em, suck 'em, eat 'em raw

Washington Platform kicks off its 28th annual Oyster Festival Friday, March 28. Enjoy more than 40 fresh oyster dishes, including smoked oyster salad, oyster-stuffed jalapenos, fresh-shucked oysters on the half-shell and more, through May 3.

And, like any good food festival, Washington Platform will also be hosting oyster-related contests and events, including a pearl count contest and trivia. (All special event donations go to the Saint Francis Soup Kitchen in Over-the-Rhine.) Check your shells for a "Big Red 28," and win $28 in Washington Platform gift certificates. 

Or get in on one of their oyster specials. For $28, sample any three dishes from their "Oyster Munchies" menu after 5 p.m. Monday-Thursday. And from 4-7 p.m. Monday-Friday, enjoy a buck-a-shuck. Get fresh-shucked oysters for $1, along with happy hour drink prices.

Download the Oyster Festival menu here.

Washington Platform, 1000 Elm St., Downtown, 513-421-0110, washingtonplatform.com.

 
 
by Ilene Ross 03.25.2014
Posted In: Cincinnati, local restaurant, News at 12:24 PM | Permalink | Comments (1)
 
 
cameron-serrins

Q&A with Lavomatic's New Executive Chef, Cameron Serrins

Serrins took over the OTR eatery after Josh Campbell left earlier this year

There’s a new face in the kitchen at Over-the-Rhine eatery Lavomatic. The restaurant's former executive chef, Josh Campbell, recently left to pursue another opportunity, leaving his position in the kitchen open. And Cameron Serrins — a Cincinnati native — stepped in. 

“I'm Cincy born and raised," Serrins says. "So many people close to me have left to chase dreams or look for opportunity elsewhere. The open road is beautiful and great for the mind, but so is home. I'm a lifer cook turned chef because I love to learn, share and show my work. One day Josh Campbell called me and said to come talk with (Lavomatic general manager) Brian Firth; I would like what he had to say. Josh was right, and I was welcomed to the Lavomatic team."

Now at the helm of Lavomatic, Serrins is making some very delicious changes. CityBeat's Ilene Ross recently got to chat with him via email about his background, his philosophy and what we can expect to see on his menu. (Outline lettering Serrins own.)

Ilene Ross: What’s your general food philosophy?

Cameron Serrins: A. Cook it and they will "come.” B. Think organic. C. I’m only in it for the money. D. Love what you do, do what you love.

IR: Who do you cook for; yourself, or the diner?            

CS: Both. I wouldn't be here without them and vice-versa.

IR: Who influenced you most in the kitchen?

CS: A. Anyone who has gave me tasty food is an influence. B. My mom. C. Meals with friends who introduce me to traditional dishes from their families and home. D. Girls I wanted to like me — kinda kidding, but there is some truth in it.

IR: What changes have you made to Lavomatic since taking over?

CS: A. I’ve made it more vegetarian/vegan friendly. B. I’ve added more features. C. The menu is a bit lighter and there are more snackier options. D. There’s more in-house product being made and we’re using more local meats, veggies and cheeses.

IR: Spring has finally sprung. What seasonal items can we look forward to seeing on the Lavomatic menu?

CS: A. Cadbury eggs — just kidding ... maybe. B. Shoots, sprouts and fresh greens. C. All things pea. D. Everything organic I can get my hands on.

IR: What does your day off look like?

CS: Ha ha, day off? We might not always be open for business but... I'll go skateboarding and think about food, play guitar and sing about work; I sleep and hear the ticket printer filling the rail.

IR: What tools do you find essential in the kitchen and why?

CS: Fire and knives.

IR: If you could cook for anyone in the world, who would it be?

CS: Nikola Tesla.

 

 

 

 

 
 
by Maija Zummo 03.25.2014
 
 
tob reds waffle & chicken

Taste of Belgium is the Official Waffle of the Cincinnati Reds

Grab a waffle and chicken, plain, chocolate or fruit waffle

Taste of Belgium has announced that it's partnering with the Great American Ball Park to become the "Official Waffle of the Cincinnati Reds." (Do any other teams have an official waffle? Didn't think so.) 

Starting on Opening Day, fans can now grab a Belgian waffle with toppings such as sweet cream, fruit or chocolate during a game, starting at just $5. If fans are looking for something more savory (with a bit more protein), Taste of Belgium is also offering their signature chicken and waffle combo. Add a side of twice-fried frites (Belgian french fries) for the complete experience.

“We at Taste of Belgium are honored to be counted among the Cincinnati brands supported by Great American Ballpark,” Taste of Belgium owner Jean-François Flechet said in a recent press release. “Our food has been embraced with open arms in Cincinnati, Columbus, and Friendly Market in Florence, Ky., and now we are delighted to show the best fans in baseball how to eat like a Belgian.” 


Great American Ball Park also offers local food favorites including LaRosa's pizza and Skyline chili plus beer from local brewery Rhinegeist. The Official Waffle of the Cincinnati Reds goes on sale Opening Day at Great American Ball Park in Section 130 of the Ballpark, near The Kroger Fan Zone.


Full Menu:

Waffle – $5

Chocolate & Cream Waffle – $7

Strawberry & Cream Waffle – $7

Waffle & Chicken – $10

Frites – $7


Taste of Belgium also has local locations in Over-the-Rhine, on Short Vine, in Findlay Market and in Florence, Ky.'s Friendly Market. Full-service bistro, 1133-1135 Vine St., Over-the-Rhine; Clifton, 2845 Vine St., Corryville; Findlay Market, 1801 Race St., Over-the-Rhine; and Friendly Market, 10050 Norbotten Dr., Florence, Ky., authenticwaffle.com.


 
 
by Maija Zummo 03.21.2014
Posted In: Food news, Cincinnati, National food, News at 10:59 AM | Permalink | Comments (0)
 
 
senate hot dogs_photo gina weathersby

USA Today Names Cincinnati a Top "Small City" with a "Big Food Scene"

Along with Asheville, N.C., Pittsburgh, Boulder, Colo., and St. Louis

For those of us lucky enough to call Cincinnati home, we know you don't have to travel to either one of the coasts to get some of the best food in the nation. And USA Today agrees. 

They recently named Cincinnati one of the nation's top six small cities with big food scenes. We probably wouldn't call ourselves small, per se — we are home to more than a handful of Fortune 500 companies and the 25th largest city in America — but any additional recognition of our food scene is most welcome.

The article, which also recognizes Pittsburgh, St. Louis, Asheville, N.C., and Boulder, Colo., name-drops David Falk of Boca, Sotto and Nada; Dan Wright of Abigail Street, Senate and the future Pontiac BBQ; and newly opened downtown bar Obscura.

Here's the entire write-up on Cincy: "Ohio is rarely thought of as a food destination. But thanks to explosive growth in its restaurant scene (nearly 200 restaurants have opened downtown in the past 10 years), Cincinnati has lots of great dining options. After honing his skills in Rome, Chicago, and Florence, Ohio native chef David Falk moved back to Cincinnati in 2001 to contribute to the food scene in his home state. Falk now runs three restaurants — Sotta, Boca and Nada — each of which reflect his international cooking experience and Midwestern upbringing in different ways. At Senate Pub, critically acclaimed chef Dan Wright offers an explosion of taste in his gourmet hog dogs. Try the Dan Korman 2.0, with spicy black bean-lentil sausage, mushroom pico de gallo, avocado, chipotle mayo, and pickled jalapeño. If you're looking for an upscale watering hole, Obscura offers the best in craft cocktails, pressed coffees, and loose leaf teas. Don't miss the Cosmowobbleton, a jellied version of the classic Cosmopolitan."

Read the whole article here.




 
 
by Maija Zummo 03.14.2014
Posted In: Alcohol, Events, Cincinnati at 10:10 AM | Permalink | Comments (0)
 
 
mecklenburg-gardens

Upcoming Beer and Wine Dinners

Booze + food = awesome

Here's a list of upcoming curated wine and beer dinners: 

Experience the Dynamic Flavors of Wines from Argentina at Blinker's Tavern: Robb Rapp of Cutting Edge Selections brings dynamic wines from Argentina to Blinker's Tavern for a four-course dinner. Reservations required. 6:30 p.m. Thursday, March 20. $65 plus tax and gratuity. Blinker's Tavern, 318 Greenup St., Covington, Ky., 859-360-0840, blinkerstavern.com.

Summit Wine Dinner: Clay Shelton, wine educator and district manager of Excelsior Wines, will bring an informed selection of wine from Chile and Argentina to pair with a multi-course dinner. The Gran Reserva Serie Riberas and Trivento wines have been chosen to complement the five-course dinner prepared by Summit's executive chef Sean Kagy and his team of Midwest Culinary Institute students. The greeting course will feature Concha Y Toro Sauvignon Blanc with scallop, puff pastry, truffle and butter; the first course will pair Marques de Casa Concha Pinot Noir with potato-wrapped salmon, wilted greens and Pinot Noir sauce; the second course will pair Serie Riberas Gran Reserva Malbec with short rib empanadas and vegetable hash; the third course will pair Marques de Casa Concha Carmenere with lamb chops and sweet potato and rosemary demi-glace; and the fourth course pairs Concha y Toro Late Harvest with cheesecake and Apricots. 6:30 p.m. Thursday, March 20. $60 per person plus gratuity. The Summit, 3520 Central Parkway, Clifton, 513-569-4980, cincinnatistate.edu.

Italian Food and Cocktail Pairing Event at Barresi's: Three courses of Italian food paired with vodkas from Columbus, Ohio's OYO vodka. First course pairs blue crab and gorgonzola fritters with spiced pecans, sugar-roasted pear and citrus-dressed field greens with a dirty martini. The second course pairs fingerling potatoes, fried pearl onions, fava beans, caramelized prosciutto and smoked sundried cherry demi glace with an OYO stonefruit vodka margarita. The final course pairs a chocolate pate with OYO vanilla bean vodka fresh espresso, brown sugar and simple syrup. Limited seating; reservations required. 6:30 p.m. Thursday, March 20. Barresi's Italian Restaurant, 4111 Webster Ave., Deer Park, 513-793-2540, barresis.com

Vine & Dine at the Art of Entertaining: Vine & Dine is a new Friday event series at O'Bryonville's Art of Entertaining featuring food and wine pairings and live music. Michael and Jill Denton perform March 21 and 28; Burton Story on April 4; Tery Metcalf with special guest Kelly Richey on April 11; The Billy Rock band on April 25; and Burton Story again on May 2. Reservations are not required, but are recommended. No refunds or cancelations. 5:30-8:30 p.m. $30 for pre-registered guests; $35 at the door. Art of Entertaining, 2019 Madison Road, O'Bryonville, 513-871-5170, cincyartofentertaining.com.

Mad Tree Brewing Beer Dinner at Mecklenburg Gardens: Mecklenburg Gardens hosts local brewery Mad Tree Brewing for a bier dinner on Saturday, March 22. The evening starts at 6:30 p.m. with a Mad Tree keg tapping at 7 p.m. and continues with a German buffet featuring German sausages, sides, salad and dessert. There will also be live music from Alpen Echoes. 6:30 p.m. $20. Mecklenburg Gardens, 302 E. University Ave., Corryville, reservations at 513-221-5353.

The Wines of Jean Luc Columbo at 20 Brix: Ryan Oliver joins to discuss finer points of this South American producer. Pairings by Chef Paul. 6:30 p.m. Saturday, March 22. $50. 20 Brix, 101 Main St., Milford, 513-831-2749, 20brix.com.

 
 
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




 
 

 

 

 
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