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by Maija Zummo 11.08.2013
Posted In: Events, Contest at 12:16 PM | Permalink | Comments (0)
 
 
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Faces without Places Chili Cook-off

A food-forward fundraiser for the nonprofit

The Northside Tavern is hosting the sixth annual Faces without Places chili cook-off. Faces without Places is a local nonprofit focused on removing barriers to education for children experiencing homelessness. 

The family-friendly chili party will feature live music by Murray & Company, a kids craft area, raffles, door prizes, the Bengals on TV and, of course, chili. Each guest will receive three ballots to vote for their favorite chili out of more than 15 entries. 

Funds raised will go to support educational and enrichment programming, school transportation, school supplies and other specialized services for school-aged children experiencing homelessness. 

Noon-4 p.m. Sunday, Nov. 10. $10; free for ages 5 and under. Northside Tavern, 4163 Hamilton Ave., Northside, faceswithoutplaces.org.

 
 
by Maija Zummo 10.30.2013
Posted In: Events, Contest at 12:28 PM | Permalink | Comments (0)
 
 
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Cooks'Wares Chili Challenge

Winners win prizes!

Think you have the best chili in the city? Prove it.

Cooks'Wares cooking school and retail store is hosting a chili challenge, awarding the best chili prizes ranging from $25 gift certificates to Cooks'Wares to an 8-quart Le Creuset Stock Pot and a $50 gift certificate. And everyone's a winner, with every entrant receiving $5 to use at Cooks'Wares.

Bring 16 to 24 ounces of your already prepared chili in a dish that can be heated, plus any necessary toppings. It will be heated before judging and judged by a panel of experienced cooks, culinary professionals and/or chili lovers. All proceeds will be donated to charity.

11 a.m.-2 p.m. Nov. 2. at the Shops at Harper's Point, 11344 Montgomery Road, Montgomery, 513-489-6400. For more information visit cookswaresonline.com.

 
 
by Maija Zummo 10.29.2013
Posted In: Events at 03:38 PM | Permalink | Comments (0)
 
 
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The Cystic Fibrosis Foundation of Greater Cincinnati Meat Ball

This five-course chef's gala features alotta meat

The Cystic Fibrosis Foundation's Greater Cincinnati Chapter is holding its inaugural Meat Ball. 

On Saturday, Nov. 2, join the foundation for a five-course chef's gala featuring, what else, a ton of meat. Meat from Cincinnati meat companies like Fresh Sausage Specialists, Rose Packing Company, Birchwood Foods and more will be prepared by Horseshoe Casino Cincinnati chefs. After dinner, Meat Ball emcee Jeff Thomas of the Jeff & Jen Morning Show on Q102 will lead an evening program, followed by a live auction and music by Johnny Clueless. All proceeds and evening activities will go to raise funds and awareness to support the Cystic Fibrosis Foundation's mission to "assure the development of the means to cure and control cystic fibrosis and to improve the quality of life for those with the disease."

Schedule of events:

5:30 p.m. Registration begins

7 p.m. Five-course dinner begins and silent auction ends

8:20 p.m. Program begins

8:40 p.m. Live auction begins

9 p.m. Dancing and entertainment by Johnny Clueless

5:30 p.m. $200 ($102 is tax-deductible). Horseshoe Casino Cincinnati, 1000 Broadway St., Pendleton, cff.org/chapters/cincinnati.

 
 
by Maija Zummo 10.23.2013
Posted In: Vegan, Events at 03:31 PM | Permalink | Comments (0)
 
 
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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 10.22.2013
Posted In: Events, News at 03:05 PM | Permalink | Comments (0)
 
 
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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)
 
 
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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: Events, Brunch at 12:51 PM | Permalink | Comments (1)
 
 
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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 Holly Rouse 10.07.2013
Posted In: Events, News at 02:39 PM | Permalink | Comments (0)
 
 
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'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 10.03.2013
Posted In: Giant Wieners, News, Events at 09:50 AM | Permalink | Comments (0)
 
 
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Wieners on Wheels

Oscar Mayer's Wienermobile to make several stops in the Tristate

For those of you who want to get "take photo with giant wiener" checked off your bucket list, now's the time. 

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

Oct. 3:

1-6 p.m. Kroger Englewood, 885 Union Blvd., Englewood  

Oct. 4:

11 a.m.-2 p.m. Kroger Miamisburg, 10101 Landing Way, Miamisburg

3-6 p.m. Kroger Centerville, 1095 S. Main St., Centerville

Oct. 5:

11 a.m.-3 p.m. Kroger Greenville, 200 Lease Ave., Greenville

Oct. 6:

11 a.m.-2 p.m. Kroger Amelia, 262 W. Main St., Amelia

3-6 p.m. Kroger Anderson Township, 7580 Beechmont Ave., Anderson






 
 
by Kenneth McNulty 05.28.2013
Posted In: Openings, local restaurant, News, Events at 02:30 PM | Permalink | Comments (1)
 
 
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Culinary Q&A: Dan Katz of Meatball Kitchen

Next pop-up dinner to be held June 12 at The Kitchen Factory

Dan Katz left his culinary ventures in New York City to start something new. He wanted a restaurant in a fun, welcoming environment and Cincinnati was just the place. But before he opens his restaurant, Meatball Kitchen, Katz is hosting pop-up dinners to see what people think of the food offered at his forthcoming establishment. As Katz continues his search for the perfect spot to open Meatball Kitchen, area foodies can keep up with the latest news on Facebook.

CityBeat: Why did you move from New York?

Dan Katz: I co-owned a French Bistro and American wine bar in NYC. My wife, Laura, grew up in Cincinnati and after visiting, I realized what a great place it is to raise a family. I am looking forward to adding my New York experience and energy to all the exciting stuff that is going on in the Cincy culinary community. I think Meatball Kitchen will be a perfect addition to the scene here.

CB: What inspired you to do these pop-up dinners?

DK: I've been thinking about this idea for a long time. My goal was to create a cravable, delicious take on the classic meatball. I want to raise the standard of typical fast food and bring delicious, affordable food to everyone. The pop-ups are a great way to introduce and test my concept. I want to be the great $5 sandwich place and feed the neighborhood.

CB: When is your restaurant opening?

DK: Soon! We are looking at locations around town. I have a great team ready to go and we are hoping to open by the end of the summer. 

CB: Are you doing any more pop up dinners?

DK: Yes. The next one is June 12 at The Kitchen Factory in Northside. At the last pop-up, we introduced the diners to our core menu. At the next pop-up, we will serve one of the exciting rotating specials as well. We believe that we can turn any recipe into a meatball! Diners can follow us on Facebook to keep updated about this and other events. 

CB: What are you most looking forward to when opening your restaurant?

DK: I am looking forward to feeding happy people. What's not to love about a fast, delicious, exciting, cheap and filling meal?

 
 

 

 

 
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