3CDC will be accepting applications from three types of vendors:
1. Non-food or prepackaged items (flowers, crafts)
2. Basic food items (breads, meat, cheeses, produce)
3. Ready-to-eat food (snacks and sandwiches)
According to the press release, "For application purposes, Strauss Troy Market on the Square is divided into three sessions (, , and ). Vendors may apply for one, two, or all three sessions. Fountain Square is also considering the addition of a market option, open to vendors participating in session two; a final decision will be made depending on vendor interest."
Visit myfountainsquare.com for more information.
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.
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.
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.
Chef David Falk's Sotto* restaurant was recently named one of the "Top 100 Hot Spot Restaurants in America" by OpenTable's Diners’ Choice Awards.
According to a press release, the winners were chosen after sorting through more than 5 million reviews of more than 19,000 restaurants in all 50 states. All restaurants with a minimum number of qualifying reviews were included for consideration.
“We are truly honored by this acknowledgment from our OpenTable diners,” Falk says in the release. “The support from our guests at Sotto is humbling and flattering and encourages us to continue creating the food we love in this incredible city.”
Reservations available. 5-10 p.m. Sunday-Thursday; 5-11 p.m. Friday-Saturday. Sotto, 118 E. Sixth St., Downtown, sottocincinnati.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.
But luckily for us, our snow day was going to get a little brighter: I had booked reservations at Hen of the Woods Underground.
Hen of the Woods (it’s a type of mushroom) is the brainchild of Nick and Kim Marckwald. The duo (Nick is the chef and Kim manages services) recently purchased the old J.B. Schmidt contractor space at 1432 and 1434 Main Street in Over-the-Rhine. They have ambitious plans for a restaurant and urban market there. As a run-up, they have been holding “pop-up” brunches since January in Main Street’s Street Pops space (closed for the winter months). And the very last one was scheduled for Sunday.
Now, this is just a hop, skip and jump from us, so the weather was not a concern — or was it?
Just to be sure it was all going to happen given the poor road conditions, I sneakily walked our puppy by the space, which was holding the first of two seatings that day. The windows were properly steamed up, I could glimpse small tables of people inside and the most wonderful smells wafted from the slightly propped open door.
When we arrived an hour later, our table was waiting. We were among about 10 guests. Our first course was a refreshing juice du jour — Meyer lemonade with ginger and cilantro flavors, and a jalapeno ice cube floating in the jelly jar glass.
Next, we were offered coffee. Deeper Roots Coffee’s Ryan Doan stood at the counter carefully pouring from what looked like a tiny watering can into a Chemex coffee maker. The brew was deep and rich without being acidic.
During the next hour or so, we were offered three courses and a dessert prepared by the clearly visible staff. Each was meticulously described by our server— most times it was Nick or Kim.
First came a beautiful refreshing plate made from lemongrass, tapioca, mango, fingerlime, almond, ginger and pea shoots.
Next up, another precisely plated combo — lovely pink-edged beet cured salmon was draped over a crispy seared rice cake on a bed of leeks and shiitakes with a horseradish and basil sauce.
Next, the brunch got down to business because, what’s brunch without bacon and eggs? Hen’s take on eggs Benedict was a fat, wobbly egg sitting on top of a concoction with Woodlands “back bacon” lardo, English muffin, frisee and Hollandaise, served on a wooden slab made of black walnut. One poke with my fork sent yellow yolk running hither and yon amidst the gathering of elements.
Finally, a rich bread pudding, with banana, sesame, chocolate, dulche de leche and pine. In the only misstep of the entire production, the crisp decorative chip had a distinct lack of flavor.
I’m not usually a fan of little-plate meals and such as a fill-in for a meal. They often just tease, sending you out the door looking for something else to eat. This time? Not the case. We walked home in the ice and cold, happy and full, ready to hunker down and slog through the last of winter.
I am so waiting for spring, and also for Hen of the Woods to begin doing impromptu servings in their new space while it is under construction. Nick and Kim assure me they’ll be doing it as soon as the permits are in order. The sooner the better for me!
Follow Hen of the Woods news on their Facebook page.
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.
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:
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:
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.
Organizations Benefiting from the Cincinnati International Wine Festival’s Proceeds
Kentucky Symphony Orchestra
Last Friday night, hundreds crammed into The Carnegie to witness local artist Pam Kravetz and a band of merry revelers open the show with a fanciful recreation of “The Mad Hatter's Tea Party.” While the artists entertained on a center stage/table surrounded by diners supping on handcrafted china, the rest of us enjoyed creatively crafted bites fashioned by local chefs. Especially tasty were the diminutive Belgian waffles topped with caramelized apples, shallots, goat cheese mousse and Sirop de Liège by chef David Kelsey of Taste of Belgium; a salad of spinach, pistachio relish, fig purée and goat cheese, topped with a tart cherry vinaigrette and wrapped in a cone of sopressata by chef Andrew Mersmann of La Poste Eatery; and The Rookwood’s chef Jackson Rouse’s offering of head cheese with frisée, pickled mustard seeds, crispy pig ear and blood orange.
And then there is of course the art. Art made of food. Art made to look like food. Look, but most definitely do not eat. And, without giving away any spoiler alerts, I will tell you two things: One, think twice before standing under the work of local artist Eric Brass — it could quite possibly put fear into the hearts of even the bravest of souls. And two, I was exceedingly tempted to lick the installation by Eye Candy Creative. It brought back one of my fondest childhood memories.
The Art of Food exhibition runs through March 15. More at thecarnegie.com.
Taft's Ale House will be a new OTR brewery and pub, christened after Cincinnati's greatest political export, William Howard Taft — the 27th president of the United States, the 10th Chief Justice of the United States and the first person to hold both positions in their lifetime. He's also probably our greatest mustachioed export as well (and reportedly the last sitting president with facial hair). Taft's will be a full-service restaurant serving local beer as well as a variety of in-house brews.
The ale house will reside on all three floors of the former St. Paul's location. The historic Greek Revival church was built in 1850 and then abandoned in the 1980s, falling into disrepair. 3CDC started stabilization efforts several years ago.
Read more about the history of the building and its preservation in this Enquirer article or this fantastic piece from Digging Cincinnati History. And keep up with the progress of Taft's Ale House on Facebook.