Deadspin, generally a sports blog, recently posted "The Great American Menu: Foods of the States, Ranked and Mapped."
The "greats" include dishes like Chicago-style deep-dish pizza; the "goods" dishes like Maine's lobster roll; the "better-than-a-finger-in-the-eye" dishes like Michigan pasty; and, ranked dead-last, with "being hit by a car" a preferable choice, is Cincinnati chili.
As Deadspin says: "For the mercifully unacquainted, 'Cincinnati chili,' the worst regional foodstuff in America or anywhere else, is a horrifying diarrhea sludge (most commonly encountered in the guise of the "Skyline" brand) that Ohioans slop across plain spaghetti noodles and hot dogs as a way to make the rest of us feel grateful that our own shit-eating is (mostly) figurative... Cincinnati chili is the worst, saddest, most depressing goddamn thing in the world. If it came out of the end of your digestive system, you would turn the color of chalk and call an ambulance, but at least it'd make some sense. The people of Ohio see nothing wrong with inserting it into their mouths, which perhaps tells you everything you need to know about the Buckeye State. Don't eat it. Don't let your loved ones eat it. Turn away from the darkness, and toward the deep-dish pizza."
Read the whole post here.
And sorry, Deadspin, the only thing this made me want was a 3-way. Nom.
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.
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."
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.
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).
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.
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.
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!"
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.
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
1-6 p.m. Kroger Englewood, 885 Union Blvd., Englewood
11 a.m.-2 p.m. Kroger Miamisburg, 10101 Landing Way, Miamisburg
3-6 p.m. Kroger Centerville, 1095 S. Main St., Centerville
11 a.m.-3 p.m. Kroger Greenville, 200 Lease Ave., Greenville
11 a.m.-2 p.m. Kroger Amelia, 262 W. Main St., Amelia
3-6 p.m. Kroger Anderson Township, 7580 Beechmont Ave., Anderson