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by Maija Zummo 09.04.2014 27 days ago
at 09:51 AM | Permalink | Comments (0)
 
 
eats_josesalazar_marcirhodes

National Chefs Participate in Serving Sayler Park Charity Dinner

Please, Salazar, Nicola's, Blackbird Chicago and more

At noon on Sunday, Sept. 14, chefs from across Cincinnati and North America will head to Salazar in Over-the-Rhine (1401 Republic St.) to cook a multi-course charity meal to benefit Saving Sayler Park, which works to provide take-home food and toiletries for food-insecure students at Sayler Park Elementary. 

The participating chefs include: 
  • David Posey, Blackbird, Chicago 
  • Ned Elliot, Foreign & Domestic, Austin, Texas
  • Kevin Sousa, Superior Motors, Braddock, Pa. (who just broke the Kickstarter record for restaurant fundraising to open a new community-driven restaurant)
  • Jose Salazar, Salazar, Cincinnati
  • Joel Molloy, Nicola's, Cincinnati
  • Ryan Santos, Please, Cincinnati
  • Brian Neumann, Salazar, Cincinnati 
Many of the visiting chefs will be in town for the inaugural Cincinnati Food + Wine Classic, a multi-day food and wine event featuring demos, tastings and top chefs.

"There is a lot of focus and talent coming to visit Cincinnati for the Cincinnati Food + Wine Classic," Santos says. "I figured we could round up some of that talent to do something that gave back and did something positive for Cincinnati."  
The idea started when chef Ned Elliot, who was raised in Cincinnati, threw around the idea that the incoming chefs should cook to help his childhood friend Peter Edward Matthews' charity, Holistic Inc./Serving Sayler Park. Only one in three of the visiting chefs will be participating in the Food + Wine Classic; the others just wanted to come help cook. And Mike Madison of Madison's at Findlay Market has donated produce. 

There are 24 seats available for the dinner, at $150 per person. The cost goes to benefit Serving Sayler Park. Email please@pleasecincinnati.com for reservations.
 
 
by Maija Zummo 08.29.2014 33 days ago
Posted In: Beer, News, Events at 12:36 PM | Permalink | Comments (0)
 
 
saber tooth rhinegeist

Rhinegeist Saber Tooth Release Party

The rarity Imperial IPA is only available twice a year

Rhinegeist's rarity Imperial IPA Saber Tooth is only let out of its cage twice a year — and one of those times is Saturday, Aug. 30. 

Saturday's launch party starts at noon and it is the only day you'll be able to fill crowlers (Rhinegeist's can-growlers) with Saber Tooth. If you miss the party, you miss your opportunity to take the beer home. 

Saber Tooth IPA is 8.5-percent alcohol by volume, with notes of papaya, mango, peach and a crisp, citrus bitterness. Crowlers are $12 for a 32 oz. refill and $20 for a 64 oz. refill. Crowlers themselves are $14. Limit per person: 4 growlers/8 crowlers. 

Get there early to get a free Saber Tooth Tiger poster with your first beer purchase (while supplies last). Noon-midnight. 1910 Elm St., Over-the-Rhine, rhinegeist.com.
 
 
by Maija Zummo 08.29.2014 33 days ago
at 08:29 AM | Permalink | Comments (0)
 
 
brezel pretzel

Bavarian-Style Soft Pretzel Bakery to Open in OTR

Columbus-based Brezel will open a second locale in the Parvis Building

Columbus, Ohio pretzel bakery Brezel (pronounced brayt-zuhl) will open a second location this fall in Over-the-Rhine.

Owner Brittany Baum was inspired to open her hand-rolled Bavarian pretzel bakery after a trip to Germany in 2008. 

"Being a vegetarian in Germany, there aren't a lot of food options, so I pretty much lived on pretzels," she says in a recent press release. 

Germany's preponderance of pretzels was tough to find back home in Columbus, so she set out to make her own. And after three successful years in a home kitchen, she opened her first Brezel storefront at the North Market in March of 2011. When she visited Findlay Market in August 2013, she fell in love with Over-the-Rhine and decided to try her hand at pretzeling down here as well.

Brezel Cincinnati will be located in the Parvis Building at 6 W. 14th St., next door to the Graeter's. The bakery has developed more than 30 different flavored soft pretzels — including jalapeno cheddar, French onion and asiago and roasted garlic and cheddar — along with the traditional salted soft pretzel. Pretzels range in price fro $4-$5 and customers will also have the choice of ordering mini pretzel twists ($1) or pretzel bites and dips, pretzel buns, pretzel soup bowls and pretzel pizza dough.

Baum hopes to be open in time for Oktoberfest, but no official opening date has been set. They're also currently hiring full- and part-time positions.


 
 
by Maija Zummo 08.27.2014 35 days ago
Posted In: Events at 01:23 PM | Permalink | Comments (0)
 
 
todo_riverfest_photo-david-long_cincyphotography

Bars and Restaurants with Riverfest Views

Deals, windows and patios for watching the fireworks

Instead of hanging out on the riverfront all day, claiming a prime viewing spot with a lawn chair, make a reservation at one of these river-view restaurants for dining deals with great views of the 9:05 p.m. WEBN Rivefest fireworks.

Ohio
  • The Celestial: A four-star, four-course, prix-fixe meal before the show. 5:30-6 p.m. seating. $129. 1071 Celestial St., Mount Adams, thecelestial.com.
  • Incline Public House: Pig roast, fireworks and two drink tickets. $75. 2601 W. Eighth St., Price Hill, email Dan@inclinepublichouse.com for details and reservations.
  • Primavista: This Price Hill haunt has a great view of the city and the fireworks, with a special four-course dinner deal. 5 p.m. $65; $20 deposit due at time of booking. 810 Matson Place, Price Hill, reservations available by phone only at 513-251-6467.
  • The Rookwood: Hosting an event called OTR Country Club in honor of the fireworks with live music and a pig roast. Transportation provided from Washington Park. 4 p.m.-midnight. $25. 1077 Celestial St., Mount Adams, facebook.com/therookwood.
Kentucky
  • The Chart House: Buffet. 5:30-8:30 p.m. $100. 405 Riverboat Row, Newport, Ky., 859-261-0300.
  • Claddagh Irish Pub: Offers two different fireworks packages: VIP ($100; patio seating; four course dinner at 6:30 or 7:30 p.m.) or Classic ($60; inside dinner; buffet). 4:30 p.m.-2 a.m. Newport on the Levee, Newport, Ky., claddaghirishpubs.com.
  • Dick's Last Resort: A self-proclaimed "not so fancy fireworks party." Includes a seat and three beers. 6-10 p.m. $75; $50 kids. On the old Jefferson Hall Patio, Newport on the Levee, Newport, Ky., facebook.com/dickslastresortnewportky.
  • Mitchell's Fish Market: Hosting a private, tented party with a buffet for the fireworks on the Newport Aquarium Plaza. 6 p.m.-midnight. $99.99. Newport on the Levee, Newport, Ky., 859-291-7454.
  • ThreeSixty at the Radisson: A full buffet plus a view of the fireworks from atop the rotating restaurant. 5-8 p.m. buffet. $70. 668 W. Fifth St., Covington, Ky., 859-491-5300, threesixtydining.com/events.php.




 
 
by Maija Zummo 08.19.2014 43 days ago
Posted In: Food news, Events at 10:27 AM | Permalink | Comments (0)
 
 
taste of blue ash

Taste of Blue Ash

The 29th annual fest features more than 25 food vendors and live music from The Charlie Daniels Band

Taste of Blue Ash is the suburb's answer to downtown's annual (and the nation's longest running) food festival, Taste of Cincinnati.

The free event, celebrating almost 30 years this year, will have more than 25 food vendors including Buona Terra, City BBQ, Alfio's Buon Cibo, La Petite France, Rascals' NY Deli and more. And 16 of those are “Best of Taste” winners. Crowds typically reach about 120,000 over the course of the three-day event, and this year should be no different because along with the food there will be live music from headliners The Charlie Daniels Band (9 p.m. Friday), Michael McDonald (9 p.m. Saturday), TOTO (7 p.m. Saturday) and Kellie Pickler (7:30 p.m. Sunday).

Join foodies and those just looking to soak up some final summer nights at Blue Ash’s new Summit Park; bring lawn chairs and blankets to reserve concert seating. There will also be festival rides and games.

6-11 p.m. Friday, Aug. 22; 2-11 p.m. Saturday, Aug. 23; 2-9 p.m. Sunday, Aug. 24. Free. 4335 Glendale-Milford Road, Blue Ash, blueashevents.com.

 

 
 
by Maija Zummo 08.19.2014 43 days ago
Posted In: Cincinnati, Food news, Openings at 09:58 AM | Permalink | Comments (0)
 
 
macaron bar

Macaron Bar Coming to OTR

A strictly macaron bakery for Francophiles and sweet tooths

Macarons. You can't walk a block in Paris without seeing boulangerie windows lined with the colorful, little cookies — even McDonald's McCafe has a selection: pistachio, raspberry, chocolate. And while a couple of local bakeries specialize in the treat (pastry of merengue and almond flour sandwiching a filling of buttercream, jam or ganache), like Frieda's Desserts in Madeira, helmed by fourth-generation, certified master pasty chef Armin Hack, Macaron Bar will be the only bakery in Cincinnati devoted strictly to macarons.

The brain-child of former P&G brand manager Patrick Moloughney and Nathan Sivitz — who studied pastry with a focus on macarons at The Gourmandise School in Santa Monica, Calif., and has taken a macaron master class at Ecole Lenôtre in Paris — Macaron Bar is slated to open in November.

They plan to offer core macaron flavors, complemented by seasonal selections, as well as a selection of coffees and teas from local partners Deeper Roots Coffee and Essencha Tea House. 

Their building on Main Street is right next to Park + Vine. Stay tuned to their social media — twitter and Facebook — for updates. 

1206 Main St., Over-the-Rhine, macaron-bar.com.

 
 
by Maija Zummo 08.12.2014 50 days ago
Posted In: Events at 10:30 AM | Permalink | Comments (0)
 
 
do downtown

Do Downtown Cincinnati Restaurant Week

Like a week of free Groupons!

Do Downtown Cincinnati Restaurant and Bar Group is an association of downtown restaurants and clubs that work together to build awareness and enhance downtown dining and entertainment. This week — through Aug. 17 — is the sixth annual Do Downtown Cincinnati Restaurant Week, when downtown/The Banks/OTR restaurants offer deals: either $35 for a three-course dinner or for two dinners. A great opportunity to try something new on a budget.

Participating restaurants include: 
 
 
by Benjamin Kitchen 08.04.2014 58 days ago
Posted In: Food news, local restaurant, Events at 02:09 PM | Permalink | Comments (0)
 
 
ryan talking at table

Look Who's Eating: Ryan Santos

Talking to Ryan Santos about local food

CityBeat is resurrecting our popular "Look Who's Eating" column, where we ask local chefs and food industry insiders where they've been dining and what is exciting them about Cincinnati's current culinary culture. This month, we talk to Ryan Santos. 

Chef Ryan Santos has already built a reputation as the man behind Please, a mobile dining pop-up. Having recently returned from an internship in Denmark, Santos plans to wow taste buds again with a new dinner series — and soon, Please’s very own space. 

On a remote island in the middle of the Baltic Sea, Santos learned how to utilize and preserve ingredients. He toured the Nordic Food Lab, tasting their latest experiments — everything from bee larvae and grasshopper soy sauce to six-year-old quince vinegar. 

Santos will put his food expertise to work with a dinner series at Cheapside Cafe one weekend per month. To prepare, he picks chanterelle mushrooms a few times a week, and plans to use summer produce like blackberries, blueberries, corn and summer squash.

Using commercial cooking equipment for the first time, in addition to the communal seating and four walk-in spots offered each night, Please will be accessible to more Cincinnatians than ever before — and it’s only just getting started.  

CityBeat: What was the last great meal that you ate and where did you eat it?
Ryan Santos: I spent a week dining around Copenhagen before my internship and had some amazing meals. My meals at Kadeau, Relae and Amass were all fantastic. Copenhagen is also a big supporter of natural, organic and biodynamic wines. I had some eye–opening glasses (and bottles) of wine at wine bars. 

CityBeat: Locally?
RS: I'm happy any time my meal is in the hands of Jose Salazar.

CB: What's in the future for Ryan Santos and Please? 
RS: Right now I'm helping chef John Shields do dinners at Riverstead, in Chillhowie, Virginia, one week a month, doing our Cheapside Dinners one weekend a month, and we are in the process of getting the pieces together for a place of our own open. I think the time is finally right for us to have our home base!


To learn more about RYAN SANTOS and Please or sign up for a dinner at Cheapside, visit at pleasecincinnati.com. Wanna hear what your favorite chef's favorite meal is? Email suggestions to eats@citybeat.com.

 
 
by Maija Zummo 08.04.2014 58 days ago
 
 
off the vine cold press

New Cold-Press Juice Bar Coming to OTR

Off the Vine will feature cold-press juice made from fresh produce and herbs

Big news for local juice fans. Cold-press juice bars are a new staple in most big cities — follow any model, actress or fashion blogger on instagram and you'll see oodles of the stuff from places like Venice Beach's juice bar Moon Juice. 

Now, locals Annie McKinney, Cydney Rabe and Steve Vickers are bringing the trend to Cincinnati with their new OTR juice bar Off the Vine (1218 Vine St., OTR, facebook.com/otvcincy).

"Cydney, Steve, and myself firmly believe that healthy eating is vital to a healthy and happy life," says McKinney. "Juicing is such a fantastic way to easily absorb important nutrients — nutrients that the vast majority of Americans lack from their diet." 

Off The Vine will offer cold-press juices made from fresh produce and herbs. Cold-pressing is a form of juicing that basically uses extreme pressure to juice produce, without adding heat. Heat possibly denatures the enzymes, vitamins and minerals in the vegetables; cold pressing preserves the health benefits while also squeezing out more juice than traditional methods. Off the Vine juices will range from $8-$11, a pretty standard price for cold-press. They'll also be making their own vanilla cashew milk.

"We have three different 'levels' of green juice," McKinney says, "from a basic spinach and apple to a hardcore, all-vegetable juice. Something to please the person who has never tried a green juice before to those who are looking for an intense blend of greens."  

Off the Vine will also be offering juices cleanses with a daily series of five juices and one meal-replacement nut milk as a "kick start for people looking to rid their bodies of the toxins that build up from poor eating habits," McKinney says. The group will also offer support for those looking to adopt a healthier lifestyle.

They plan to open this fall, possibly in September. Follow their progress at facebook.com/otvcincy.

 
 
by Ilene Ross 07.11.2014 82 days ago
Posted In: Food news, Events, Contest at 02:50 PM | Permalink | Comments (0)
 
 
eats_maribellesfoodfight_jensgrosenkrantzjr

Maribelle’s eat+drink to Host Fourth 'Food Fight'

The eatery's popular cook-against-cook comp returns

The fourth round of Food Fight at Maribelle’s eat+drink is coming up at 6 p.m. on July 14. 

This live, Chopped-style competition was started by Maribelle’s chef/owner Mike Florea to create and maintain camaraderie between restaurant professionals and the public alike. Anyone is welcome to participate. If you would like the opportunity to compete, simply inform the door attendant and put your name in the pot. Twelve names are chosen. 

There are two rounds of competition, each consisting of three chefs and three judges. The winner of each round will compete for the championship. Each cook will receive five or six very random ingredients and has 30 minutes to make an entrée style plate utilizing all of them. They also have a small selection of pantry and walk-in items to choose from to boost those ingredients from the basket. Appliances are limited. 

“Food Fight is knowing your surroundings,” says Florea, “Feeling the camaraderie, learning the craft, being the passion. ... And watching shit go down. It's amazing to see some of the best chef's in the city go against some of the best cooks, farmers, housewives, stay-at-home dads, business owners and foodies alike. The best part about it is giving them all ingredients that none of them are 100 percent comfortable with. Eat. Drink. Fight.”
 
 

 

 

 
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