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by Maija Zummo 01.24.2014
Posted In: Events, Contest at 03:57 PM | Permalink | Comments (0)
 
 
rabbit-hash

Rabbit Hash Chili and Cornbread Cook-Off

A weekend of red hot music and red hot chili in Rabbit Hash

Head to Rabbit Hash this Sunday for a chili and cornbread cook-off, featuring live music from the Star Devils.

And while it is too cold outside to hang on the Rabbit Hash General Store porch with a beer, you can hang out in the relative warmth of the Rabbit Hash barn, chomping on some chili. Everyone is welcome to enter and winners will be decided on by the public. Votes are $1 and unlimited, and proceeds go to raise money for Rabbit Hash's 2014 float in the Bockfest Parade in March.

The cook-off starts at 1 p.m. and goes until 3 p.m. The Star Devils start playing in the general store at 2:30 p.m. To register to participate, contact the general store at 859-586-7744.

Here are the rules:

1. There is a $10 entry fee for each chili and/or cornbread entrant. You may participate in one or both at $10 per entry.

2. All types of chili and cornbread will be accepted.

3. Rabbit Hash will supply tables, spoons, bowls and electric. You must supply any extras (cheese, crackers, etc.) yourself. Be sure to bring a jar for your votes!

4. Tasting starts at 1 p.m. and ends at 3 p.m. At 3 p.m., money will be counted and winners announced.

5. Stovetop space is extremely limited and on a first-come, first-serve basis. Bringing your chili in a Crock Pot will be the only way to keep it warm.

6. Winners are determined by the highest dollar amount in your jar, so bring friends to vote for you!

7. Pre-registering is recommended but day-of-show entrants will be considered, if there is room. 
 
 
by Maija Zummo 01.23.2014
Posted In: Alcohol, Events at 03:25 PM | Permalink | Comments (0)
 
 
bourbon-classic

The Bourbon Classic Returns to Louisville

A weekend of bourbon-related food, drinks and education

One of the nation's premier bourbon events is returning within driving distance of Cincinnati (... not that anyone should necessarily be driving after partaking in a bourbon event). The second annual Bourbon Classic comes to Louisville next weekend — Jan. 31-Feb. 1 — offering world-class culinary and bartending talent.

The event is open to bourbon enthusiasts from across the country and will feature forums addressing all aspects of bourbon ranging from its distillation to how to pair it with food and more, with information from leading bourbon distillers, writers, chefs, bartenders, experts and connoisseurs.

“This event is a natural progression in what we do to promote the bourbon lifestyle," says Seth Thompson, publisher of The Bourbon Review and co-founder of the Bourbon Classic, in a press release. "The craftsmanship, the authenticity, the traditions and marry that with the eclectic epicurean culture of Central Kentucky."  

The weekend program is split into two parts: Friday night's Cocktail Challenge and Saturday's Bourbon Classic University and Ultimate Bourbon Experience. 

The Cocktail Challenge will feature contemporary and classic cocktails plus small plates prepared by teams of chefs and master bartenders representing different distilleries. Cocktails and pairings will be judged by an expert panel including Jennifer Cole from Southern Living, Joy Perrine from Jack’s Lounge and chef Albert Schmid, author of The Kentucky Bourbon Cookbook. Participating teams include the following: 

Angel's Envy
Bradley Hammond, Decca
Chef Terry French, winner of Food Network’s Extreme Chef 2012, Philadelphia

Blanton's
Chris Wilkins, Proof on Main
Chef Levon Wallace, Proof on Main

Buffalo Trace
Colin Shearn, El Camino
Chef Jonathan Lundy, Jonathan's at Gratz Park, Lexington

Jim Beam
Isaac Fox, Volare
Chef Josh Moore, Volare

Michter's
JR Schiavi, Jack Fry's
Chef Shawn Ward, Jack Fry's

Wild Turkey
Susie Hoyt, Silver Dollar
Chef Tyler Powell, Silver Dollar

Woodford Reserve
Jacquelyn Zykan, La Coop
Chef Bobby Benjamin, La Coop

The Saturday learning portion will focus on education, entertainment and tastings. 

The welcome session will feature master distillers and brand legends including Wes Henderson of Angel’s Envy, Fred Noe of Jim Beam, Harlen Wheatley of Buffalo Trace, Tom Bulleit of Bulleit Bourbon and more, discussing the rising popularity of bourbon and the effect it has on distilleries.

Following the welcome, the Bourbon Classic University will offer a variety of classes split into two learning sessions for ticket-holders to explore. The first session includes classes like "Entertaining with Bourbon Tastings" and the second offers "Bourbon & the Bean: What do Chocolate & American Whiskey Have in Common." (A full list of classes and a schedule is available online.)

After the university, participate in "the ultimate bourbon experience." Enjoy bourbon tastings from Bourbon Classic distillers, many of which will have representatives on hand to discuss what makes their product unique. As you imbibe, you'll also enjoy dishes that have been specially prepared to complement the bourbon as well as a unique marketplace full of bourbon-related products. 

7-10 p.m. Friday, Jan. 31; 2:30-9:30 p.m. Saturday, Feb. 2. Standard weekend packages for the Cocktail Challenge and University/Ultimate Bourbon Experience start at $249. Tickets available here. All events take place at the Kentucky Center for the Performing Arts, 501 W. Main St., Louisville, Ky. For more information on the Bourbon Classic, visit bourbonclassic.com.


 
 
by Maija Zummo 01.23.2014
Posted In: Events, Alcohol at 10:11 AM | Permalink | Comments (0)
 
 
small_hippo

Hops for Hippos

Cincinnati Zoo needs hippos; you need beer

The Cincinnati Zoo wanted a hippopotamus for Christmas, and while they didn't quite raise enough money yet, they're hoping to secure the total $7 million that it will take to finish their hippo pool through fundraising and donation efforts.


The hippo pool will be situated in the zoo's grassy-plained Africa exhibit, the most ambitious wildlife exhibit in zoo history. Currently home to cheetahs, a male lion and giraffes, among others, the next phase of building out the Africa exhibit will include the addition of an African wild dog, meerkat, gazelle, lesser kudu, impala, Ruppell’s vulture, crowned crane and kori bustard. The hippo exhibit will be the final piece of Africa. 


The zoo will be obtaining/borrowing their hippos — a unrelated male and female pair — from another zoo in order to breed them. The hippos will be what are referred to as Nile Hippopotamuses (not the little pygmy ones from "too cute" memes, although those would be adorable). They're the third largest land animal, weighing in around 4,000 pounds and getting as tall as five feet at the shoulder. So one can imagine building a healthy and suitable pool for them costs a pretty penny.

Well, Lexington, Ky.'s craft brewery West Sixth Brewing is stepping up to the plate for one of their "6th for a Cause" events at Taste of Belgium on Short Vine in Clifton Heights to benefit to zoo in a fundraising event they've dubbed "Hops for Hippos." The zoo gets hippos; you get beer. It's a win-win.

Held up until now at the brewery's headquarters in Lexington, this will be their first 6th for a Cause event and tap takeover in the area. According to a press email, "The partnership with Taste of Belgium, a business that has similar ideals, has allowed West Sixth to take this fundraising effort on the road and to begin to apply the brewery's mission to all communities where West Sixth beer is distributed."

At 6 p.m. on Feb. 6, West Sixth will take over the taps at Taste of Belgium, with their IPA, Amber, Pay it Forward Cocoa Porter and a traditional Belgian style ale that has never been released in Cincinnati, the Transylvania Tripel. Taste of Belgium will be donating 6 percent of the evening's sales and West Sixth will match that contribution to benefit the Cincinnati Zoo. 

Zoo director Thane Maynard, zoo COO Dave Jenike and other zoo representatives will be on hand to discuss their good work, help bartend and provide information for those who would like to get more involved. You can probably ask Thane all your hippo-related questions as well.

The evening will also include prize raffles and West Sixth commemorative glasses. 

Taste of Belgium is located at 2845 Vine St., Clifton Heights. For more information on the event, zoo or West Sixth visit their websites: authenticwaffle.comwestsixth.com or cincinnatizoo.org. You can also make a donation to support the zoo's hippo efforts here

 
 
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




 
 
by Maija Zummo 01.21.2014
Posted In: Food news, Events, Contest at 01:33 PM | Permalink | Comments (0)
 
 
to do 2-8 iconic market house photo, courtesy the corporation for findlay market

Findlay Market is Having a Chili Cook-Off, Too

What is it? Winter?

Findlay Market is celebrating its 10th annual chili cook-off Sunday; that's a full decade of meat and beans. Labeled as the hottest chili cook-off in town, up to 30 chili enthusiasts are invited to compete for the coveted title of Chili Meister (that's German for master...FYI). 

The comp will take place in heated tents on Elder Street on the north side of the Market House and be judged by firemen from Engine Co. 5. First, second and third place will receive a cash prize: $100 for Chili Meister; $50 for Chili Monarch; $50 for Chiliologist. The winner automatically qualifies to compete in the All-Ohio Regional Chili Cook-Off held in September 2014.

In addition to chili, there will be live music by Anna and Milovan from noon-2:30 p.m., Christian Moerlein craft beer, free public tastings starting at 12:30 p.m. (until the chili is gone) and specials on chilis, coneys, spices and more from merchants. 

11 a.m.-3 p.m. Sunday, Jan. 26. Limited to 30 contestants. Visit the blog at tinyurl.com/kqrmr2g for contest rules and an entry form. Deadline is noon on Friday, Jan. 24. findlaymarket.org

 
 
by Maija Zummo 01.21.2014
Posted In: Events, Contest, Cincinnati, Vegan at 01:24 PM | Permalink | Comments (0)
 
 
todo_park+vineveganchilicook-off

Park + Vine Hosts Fourth Vegan Chili Cook-Off

Open to anyone for competing or tasting

The Super Bowl is just around the corner (I think), which means it's time to brush up on your snack (and snacking) skills. Get inspired, sample some chili or show off your cooking skills at Park + Vine’s fourth annual Vegan Chili Cook-off! 

Awards will be given for best one-gallon/four quarts of chili in first, second and third place. The all-star judging lineup will include Colonel De of Colonel De’s Gourmet Herbs & Spices; Julie Francis, chef and owner of Nectar Restaurant; Renee Schuler, chef and owner of eat well celebrations and feasts; and Mark Frommeyer, co-owner of Blue Oven Bakery. 

To participate, bring your fully cooked vegan chili in a slow-cooker to Park + Vine. Entries are limited to 20, so sign up here now! No need to register to eat, but tickets are cheaper if you buy them in advance. 

3-5 p.m. Sunday. $15 to enter; $10 to taste (if purchased before 7 p.m. Jan. 25); free for kids younger than 10. Entries are limited to 20. Park + Vine, 1202 Main St., Over-the-Rhine, parkandvine.com.

 
 
by Maija Zummo 01.20.2014
Posted In: Events, local restaurant, Openings at 01:21 PM | Permalink | Comments (0)
 
 
packhouse meats logo

Packhouse to Open in Newport

Meatballs and more coming to Northern Kentucky

As the meatball food craze continues, another local restaurant is opening and offering a version of the hand-packed snack. 

Packhouse in Newport, Ky. will be a laid-back place to get a variety of meatballs, according to general manager Kurt Stephens. "We will be offering four staple packs (beef, chicken, pork and vegetarian), along with four to five sauces that compliment our packs," Stephens writes in an email correspondence, "packs" being the term the team uses to describe their meatballs.

"The idea all came about while sitting around one day brainstorming and someone mentioned meatballs," he writes. "We found out some similar shops were having great success in the East. We developed some strong recipes and and are excited to bring them to the people of Northern Kentucky!"

The recipes will come from chef Tom Wenke, who has 30-plus years in the food industry. 

"What's going to make us different is our culinary staff," Stephens writes. "Constant ideas of recipes, ice creams and cookies are going to make some waves for sure in the area. We will also be listening to the public, so if you have a great meatball recipe, bring it down and we can give it a try."


The menu will include freshly ground packs, fresh salad, soup, homemade ice cream, homemade cookies and floats. There will be an ever-changing supply of craft beer on tap, as well as other booze. Price points will hover around $8-$10, with full-service seating. 

Packhouse will be located on Monmouth Street in Newport. Their current projected open date is Jan. 28, so keep an eye on the restaurant and get more details here.

 
 
by Maija Zummo 01.17.2014
Posted In: News, History, local restaurant at 10:40 AM | Permalink | Comments (0)
 
 
annman_pompilios2_rachel-rothstein

Pompilios Returns to its Past with Bar Rebranding

The classic Newport Italian restaurant updates their back bar

Pompilios, the local Newport, Ky. restaurant famed for its family-friendly Italian fare and appearance in several major motion pitctures (Rain Man, y'all), is rebranding its back bar with the rollout of Colonel Pomps Tavern.

Established in 1933 by Colonel and Mrs. Pompilio, the bar and restaurant was the first to secure a liquor license in Kentucky after Prohibition ended. The back bar was a regular hang for Northern Kentuckians, featuring tiled floors, beveled-glass windows and a handcrafted cherry wood back bar that was built by the Wiedemann Brewing Company in 1886.

According to a press release, current owners Mike Mazzei and Larry Geiger are planning to "return to their past," imagining what the bar would have been like in 1933, when Prohibition ended. In concert with the vision, they'll be stocking a ton of local products, including a large selection of local beer.

"We intend to make Colonel Pomps Tavern a destination," Geiger says in the release. "We are featuring locally crafted beers, our large selection of bourbons, nightly bar food specialties and live music in the Rain Man room on Thursday and Friday nights."

They'll be keeping the bar's popular Monday $5 burger night and adding nights dedicated to flatbread and gourmet meatballs. 

Pompilios is located at 600 Washington Ave., Newport, Ky. They're open 11 a.m.-10 p.m. Sunday-Thursday and 11 a.m.-11 p.m. Friday-Saturday. For more information visit pompiliosrestaurant.com.







 
 
by Jac Kern 01.15.2014
Posted In: local restaurant at 01:54 PM | Permalink | Comments (0)
 
 
1533866_10151899053323947_673009474_n

Gold Star Chili Now Serves Doritos Nachos

Your move, Deadspin

Move over, Taco Bell. Deadspin, brace your taste buds and typin’ fingers for a twist on Cincy’s “abominable garbage-gravy.” Gold Star Chili now serves Doritos nachos.

Arriving just in time to sabotage your New Year’s health resolutions, Gold Star has added a Nacho Cheese Dorito-based dish to its menu. The nachos feature Gold Star's signature Cincinnati-style chili atop a mountain of orange-dusted tortilla chips, complete with all the fixins: tomatoes, jalapenos, black olives, a heap of cheddar, sour cream and chipotle ranch dressing. No word yet on a Cooler Ranch version.

The specialty nachos are available through Feb. 23 — Gold Star even has a countdown on its new specialty site, cincinnacho.com.

Patrons are encouraged to snap a nacho selfie with the dish and post on Facebook, Instagram or Twitter using #cincinnacho for a chance to win an Xbox One, iPhone or iPad Mini, airline tickets, concert tickets, a smart TV or, best of all, more free Doritos nachos!

Related:

 

 
 
by Maija Zummo 01.14.2014
Posted In: News at 01:17 PM | Permalink | Comments (0)
 
 
eat well cafe exterior

O'Bryonville's eat well cafe & takeaway to Close

eat well's catering operations remain open

eat well cafe & takeaway, the restaurant portion of chef Renee Schuler's successful eat well celebrations & feasts, will be closing Friday, Jan. 17, according to a post on their official Facebook page.

Lovely friends,

January 9th we marked the one year anniversary for eat well cafe and takeaway. The cafe was a lifelong dream of mine, and I am grateful I had the opportunity to see it come to fruition beautifully. It has been an adventure and a joy, and I have learned a lot. 


Having completed the first year, however; I have decided to quit dividing my energy between two businesses. Our last day of business will be this Friday January 17th, we will be closing after lunch at 2:00 pm.


The beautifully renovated space in O’Bryonville will be available for private events and meetings after the restaurant closes. 


I am very excited to get back full time to my first love, events and corporate catering. Eat well celebrations and feasts celebrates nine years in business this fall and enjoyed it's most successful year in 2013. You can reach us there at 859-291-9355, and like our facebook page: eat well celebrations and feasts. 


Thank you for your loyalty and support this past year and always. I will be at the cafe monday through friday this week and hope to see some of your smiling faces!

 
 

 

 

 
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