12 local apple-y adaptations
0 Comments · Wednesday, September 5, 2012
Summer’s the soggy time of year. It’s steamy, but when fall rolls around, you’ve got a
chance at staying starched. Fall’s the crisp season; fall’s an apple.
3 Comments · Tuesday, May 22, 2012
Indian cuisine has become my latest
version of a Chinese takeout meal. It’s spicy, easy to share and
something I’d never try to make myself. Taj India is my latest find for
this new addiction, but I’m glad my friend and I decided to dine in
recently. Otherwise we wouldn’t have experienced one of Taj India’s
strong points: its excellent, friendly service.
0 Comments · Tuesday, May 22, 2012
I have a human being. This can be quite unnerving at times. The human being worries: thinks about its history, its government, its future. The human being even thinks about us. The human being cries. Its tears roll down my screen like rain off a window.
0 Comments · Wednesday, May 9, 2012
ignorant, beer-bellied McDonald’s masticator: It’s a punchline of
American society. But the fact that nearly 70 percent of American adults
are overweight or obese is not a joke — and the makers of The Weight of the Nation (8
p.m. Monday and Tuesday, HBO) show that it’s more detrimental to our
country than many believe.
0 Comments · Wednesday, April 11, 2012
Early spring has us all outdoors,
exploring gardens, ballparks and eateries. If you’re not drifting
through the daffodils or noshing on an outrageous hot dog topped with
baked beans, Fritos, French-fried onions and cheese at the Machine Room Grille at Great American Ball Park, you should be exploring one of the following shiny new dining spots.
Another decade, another location for longtime Jazz club The Blue Wisp
0 Comments · Tuesday, March 27, 2012
The Blue Wisp Jazz Club is both a local
and national legend — a Jazz club that’s been operating for more than 30
years. Steve Schmidt, longtime Wisp musician, says that the recipe for
such long-standing success is “the dedication of all the people involved..."
New OTR wine bar offers wine flights, handpicked parings and artisanal coffee
1 Comment · Tuesday, March 27, 2012
From the sire of Tazza Mia, Bob Bonder
brings Cincinnati another coffee destination, but this time he’s added a
full bar and tapas style dining. Located in the Gateway District on
Vine Street, 1215 Wine Bar and Coffee Lab blends the best of both worlds
— handpicked wine parings and artisanal coffee.
by Jennifer Saltsman
Posted In: Events
at 10:55 AM | Permalink
Findlay Market eatery offers romantic sushi/Indian classes
My mom always told me that nothing gets a man’s heart like good
cooking. After two sticks of butter, one quart of heavy cream and a half-gallon
of milk, my date might have thought I was trying to clog his arteries rather
than “steal his heart.” Instead, we discovered each other’s love for high
calorie, mostly dairy-based foods and embraced cooking Indian cuisine together.
Sushi Bears, located in
Findlay Market’s Historic Market House, offers Indian and sushi cooking classes
for $80 per couple. Led by experienced chefs, the classes for two show proper cooking
techniques and dissolve the mystiques surrounding Indian/Asian food cuisines
over an hour and a half. You get to choose between the two cuisines and (of
course!) there are vegetarian and vegan options for both — just be sure to tell
the chef when you schedule your class.
In an effort to curb the copious amounts of money I spend on
Indian take-out every month, I opted to take my date to the Indian food class. I
scheduled our cooking class on a Wednesday; Findlay is pretty calm during the
week (I wouldn’t recommend the weekend because it’s busier and noisier), and coupled
with the warm weather, the mood was perfect. Inspired by the market’s intimate
atmosphere, I was ready to get down on some good cooking.
We walked up to the counter and our chef was getting the
food and tools together, ready to teach. With five years of Indian cuisine
cooking experience under his belt, Chef Joshua Stewart was knowledgeable, funny
and he (somehow) made cooking Indian food seem effortless.
Over the course of 75 minutes we learned about different spices
and ingredients used in popular Indian dishes, how to prepare those ingredients
and how to make paneer cheese. By the end of the class we made three different
dishes: saag paneer (a creamy spinach dish topped with Indian cheese), golden
curry (a base sauce used in around half of all Indian food recipes) and masala
(curry with tomato paste and spices). We topped a bowlful of rice with the
trifecta of sauces, sprinkled it with homemade cheese and dug in.
In addition to the cooking classes in the Market, the folks
at Sushi Bears teach group classes in homes, serve food and drinks to market-dwellers
and cater parties and events. Next time you’re at Findlay start off with the
wheatgrass lemonade ($2.49), one glass has the same nutritional content as a
pound of green leafy vegetables. For a meal try the chicken curry naan-wrap
($5.95) — that’s right, it’s like a burrito, only substitute the tortilla with
fluffy naan and a heap of your favorite Indian dish inside. If you’re looking for more traditional Indian
cuisine, try the chicken curry meal ($7.95). The portion sizes are pretty big,
so be prepared to make some space in your fridge for leftovers.
Judging by the food baby in my date’s stomach (he finished
his whole plate), I didn’t need to make room in my fridge. I had a feeling my
leftovers would be gone by the end of the evening, and I wouldn’t be the person
who ate them. Luckily, Chef Joshua sent me home with a DVD providing
step-by-step instructions on the Indian dishes so I can recreate them at home.
Store Hours: 9 a.m.- 6 p.m. Tuesday-Saturday, 10
a.m.- 4 p.m. Sunday
Phone: 513-608-3980Full Disclosure: CityBeat's discount gift certificate program, Perkopolis, offers a half-price deal on Sushi Bears rolling classes, though it was not the inspiration for our intern to try out the class. For more information, go here.
by Hannah McCartney
at 02:16 PM | Permalink
National charity to host design contest to feed the hungry
There's been some brilliant art made from some pretty bizarre mediums — hair, push pins, bullets, garbage, chewing gum. Look around downtown Cincinnati beginning next Tuesday and you'll find another unlikely art form — statues made specifically from canned goods and other non-perishable food. Expect to see five jumbo structures scattered around different locations downtown, including a giant Pac-Man and a huge bridge-like arch. Why the canned constructions? It's part of a competition called "Canstruction," an exhibit that's part of a national effort to combine the "spirit of a design contest with a way to feed the hungry." Canstruction is a national charity, and it holds the competition in more than 100 cities across the U.S. The event touts itself as a unique, engaging way to bring attention to the issue of hunger in Greater Cincinnati; the works become a free, giant art exhibit open to the public. This year marks the 15th annual food sculpture competition, and once the judging is complete, the structure's materials — all cans and non-perishable food — will benefit the Freestore Foodbank. Don't expect the works to be rinky-dink, either; the competitions is headed up by bigwigs in Cincinnati's professional architecture, engineering and design community. The sculptures are estimated to require a whopping 40,000 canned goods to complete and teams have a strict five-hour limit to build their structures. The "canstruction" race begins at 8 a.m. on Tuesday, Feb. 28. Once the statues are up, they'll be on display until March 18. Visit the Cincinnati Canstruction website to find out where downtown you can spot the sculptures.
0 Comments · Tuesday, February 7, 2012
I’m writing this on a January afternoon
and there’s a bright blue, cloudless sky outside. Weird, but in a good
way, right? I never would have expected anything but grey snow during
this time of year, but with the sun shining I feel energetic and