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.
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.