In the Bag

Zippia, a career advice blog, recently released a list of each state’s favorite Halloween candy. FYI, the way “favorite candy” relates to your job is that you can impress your co-workers by bringing in the most popular local candy.

Ohio’s favorite Halloween candy is Reese’s Peanut Butter Cups. That should come as no surprise to Ohio State football fans, since the main ingredients in peanut butter cups are the same as those in Buckeyes. (The delicious candy treats, not the official state tree or the aforementioned football team.)

If you now have a craving for Buckeyes, have no fear! You most likely have the ingredients in your pantry and refrigerator and whip up a batch in about an hour.

Then you can treat yourself this Halloween!

Buckeyes

Ingredients

• 1/2 cup SKIPPY® Natural Creamy Peanut Butter Spread

• 3/4 cup butter, softened and divided

• 2 cups powdered sugar

• 1 cup semisweet chocolate chips

Directions

1. Line baking sheet with wax paper or parchment paper.

2. In medium bowl, combine peanut butter spread and 1/2 cup butter; beat together until blended. Gradually stir in powdered sugar.

3. On cutting board or flat surface, knead peanut butter spread mixture until smooth. Shape mixture into 36 (3/4-inch) balls. Arrange balls on baking sheet. Refrigerate 30 minutes.

4. Meanwhile, in 1-quart saucepan, melt chocolate chips and remaining 1/4 cup butter over low heat, stirring occasionally.

5. With two forks, dip balls into chocolate, covering two-thirds of each ball and leaving one side exposed to resemble buckeyes. Return to baking sheet. Decorate with sprinkles if using. Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator.

–from Skippy (peanutbutter.com)

A Rare Find

When Council Oak Steaks and Seafood opens on Monday at the Hard Rock Casino, the food will have a distinctly Cincinnati flavor, in more ways than one. Frank Volski, the new head chef, is a Cincinnati native with strong ties to the community.  

Home Cooking

Council Oak Meatballs

“This is my favorite dish (on the menu) because it's my grandmas meatball and tomato sauce recipe. Finished with ricotta mint and the best extra virgin olive oil Council Oak has to offer.”

“I am looking forward to utilizing my creative passion and knowledge to make Council Oak the premier steakhouse in the city,” says Volski.

Starting as a teenager, Volski has held jobs in local restaurants, gaining vital industry experience. A graduate of the Midwest Culinary Institute at Cincinnati State, Volkski spent two years in San Francisco as the sous chef at the Palo Alto Country Club. He was part of  Manresa, Chef David Kinch’s Michelin-star restaurant in California. Volski returned to Cincinnati and most recently worked as the chef de cuisine at Jeff Ruby’s Steakhouse. 

As the Council Oak chef, Frank will be responsible for research and development of Cincinnati’s menu, culinary operations and opening of the newly branded space.     

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Council Oak Steaks and Seafood at Hard Rock Casino Cincinnati is open Monday–Thursday, 5–10 p.m., Friday and Saturday, 5–11 p.m., and Sunday, 4-9 p.m. For more information visit, www.hardrockcasinocincinnati.com/dining/council-oak.

The Sweetest Thing

Like so many things today – professional baseball, airplane flights, and astronauts – Sweetest Day, a day devoted to sharing and enjoying candy, got its start Ohio.

 In Cleveland of all places.

In 1916, the National Confectioner’s Association developed a “candy day” in an attempt to, what else, promote candy sales. But before candy day could find its sweet spot, the sugar shortage of WWI ended any subsequent celebrations

Enter Herbert Birch Kingston. In 1921 the Cleveland advertising executive took another look at candy. He decided to change the reason behind candy day, viewing it as an opportunity to bring treats to the lonely and underprivileged. With the help of other Cleveland confectioners Kingston created a new holiday. 

On that Sweetest Day (held on Oct. 10), 20,000 boxes of candy were given to “newsboys, orphans, old folks, and the poor” according to the Cleveland Plain Dealer. Helping with the distribution was one of the world’s biggest movie stars – and Cincinnati native – Theda Bara.

In the following decades, Sweetest Day continued to be a mostly regional holiday centered on making the day a little brighter for children, with candy regularly given away to children’s charities and hospitals.

Of course, today, we often think of Sweetest Day as a “Hallmark holiday,” designed to make you feel bad if you forget it. But perhaps this year is a good time to go back to basics. Whether you cheer up a friend with a candy bar, surprise your beloved with a box of chocolates, or drop off bag of Halloween candy a little early to hospital workers.

Couldn’t we all use a little more sweetness right about now?

Luckily, we have a number of options in Theda Bara’s hometown to make your shopping easy for this Sweetest Day, Saturday, Oct. 16.

Graeter’s

Multiple locations
www.graeters.com

Best known for ice cream, the Graeter family has been creating treats since 1870. Members of the third, fourth, and fifth generation currently work in the business. Along with their roster of signature French Pot ice cream, you can find Perfect Indulgence, their new vegan frozen dessert, fruit sorbets, and delicious seasonal flavors. To keep it authentic for Sweetest Day, you can also find a variety of chocolate candies to give as gifts while you’re ordering your black raspberry chip cone. (Oprah’s favorite!)

Aglamesis’s

Oakley Square
3046 Madison Road

Montgomery Square Shopping Centre
9899 Montgomery Road
www.aglamesis.com

Another famous candy family, Aglamesis Brothers’ rich ice creams and decadent chocolates have been delighting Cincinnatians more than a century. Lauded by The New York Times, The Food Network and Bon Appetit, entering the shop in Oakley store is like stepping back in time. Plus you’ll find whatever you need for Sweetest Day, from a classic assortment in a fancy box to caramels, salted caramels and their nonpareils, which truly live up to their name.

Fawn Candy Company

Roowood Pavilion
2692 Madison Road
Cincinnati, OH 45208

4271 Harrison Ave.
Cincinnati, OH 45211

www.fawncandy.com

The new kid on the block of chocolate, The Fawn Candy Company, owned and operated by the Guenther family, has been around since 1946. Selecting only the finest ingredients, Fawn Candies are always fresh, handmade daily in their candy kitchen. Along with beautifully decorated Fall cups, you’ll find seasonal dark and milk foil-coved chocolates, caramel apples, and bourbon balls plus, for that very special someone a chocolate-covered wine bottle.

– Tricia Suit

Pacific Rim

Celebrating its 10th anniversary, Asian Food Fest, presented by Kroger and Procter & Gamble, celebrates culture and cuisine from 11 Asian countries.

“While food is the heart of this event, celebration of Asian culture will be on full display,” said Cynthia Oxley, director of Asian Food Fest.

This year’s event is Oct. 9 and 10 on the new Court Street Plaza and Vine Street in downtown Cincinnati, on Saturday from 11 a.m. to 10 p.m. and Sunday, 11 a.m. to 8 p.m.

2021 Asian Food Fest Entertainment

Saturday, Oct. 9

1 p.m. – FASO – The Dancing Kimonas
2 p.m. – Sayaw FilipinoOH
3 p.m. – GCCCEA Youth Group
4 p.m. – Pamama Dance Group
5 p.m. – Bing Yang Performing Arts Center
6 p.m. – Wadaiko Gouken Taiko
7 p.m. – AFF Vibes - Justin Park and Demie Cao

Sunday, Oct. 101

1 p.m. – FASO – FACPA
2 p.m. – Chinese QiPao Dance
3 p.m. – AFF Vibes Day 2 featuring Jules Aurora and SUN Satica
5 p.m. – Bing Yang Performing Arts Center

Throughout both days, there will be a variety of unique Asian cultural entertainment including traditional Filipino and Chinese dances and Japanese Taiko Drums.

“We’re excited to return for a 10th year with an exceptional lineup of food, drink, and entertainment that includes Korean American Star Justin Park and Filipino-American Singer Jules Aurora.” 

2021 Asian Food Fest Vendors

• Angie Tee's Kitchen

• Blesame International

• Boba cha

• Bread House Bakery

• Bridges Nepali

• China Gourmet

• Chinos Street Food

• Dai Trang Bistro

• Desi Plaza

• Eam Kruesah

• Kung Fu Tea

• Lalo-Chino Latino

• Lang Thang Group

• Mahope

• Maki Express

• Red Sesame

• Roll On In

• S.E.A. Cuisine Food truck

• Siamorchid Thai restaurant

• Streetpops

• Tea n Bowl Asian Food and Bubble Tea

• TeakOTR

• Thai Express

• Vannon's Cambodian Street Food
  

Asian Food Fest is produced in partnership with the Cincinnati Chamber and Asian American Cultural Association of Cincinnati (AACAC). Both organizations are committed to following state and local COVID-19 guidelines. The event is free and open to the public. 

Visit asianfoodfest.org to learn more.

Parsley Responsible

“To know a community is to know its food.”
– Gil Marks

If You Go

ish Festival
Saturday, Sept. 25, 6*–11 p.m.
Sunday, Sept. 26, 11 a.m.–6 p.m

Learn more at ishFestival.org 

The community is invited to explore what it means to be Jewish and Israeli at the ish festival, Sept. 25 and 26 in Washington Park, through a dynamic selection of artists, vendors, music, cultural activities, and of course, food.

On Sunday, you can enjoy incredible Middle Eastern dishes and cooking demos, but to get a taste of things to come, Chef Adam Cohen of Adam Cohen Catering has shared his tebhouleh recipe.

“The tebhouleh we will be serving at the festival is my take on a classic Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, and seasoned with olive oil, lemon juice, salt and pepper,” says Cohen. “We will be using quinoa instead of the traditional bulgur wheat and I add ground cumin to add an additional earthy flavor to the dish.”

“Often red bell peppers are added but since there are some people who don't particularly like that flavor (me included!) I omit them,” says Cohen.

Tebhouleh

• 3/4 pound ripe plum tomatoes, finely diced

• 2 cups finely chopped curly parsley leaves and tender stems (about 2 bunches), finely chopped with a sharp knife

• 2 teaspoons kosher salt, divided, plus more for seasoning

• 1/4 cup dry quinoa

• 1 cup finely chopped fresh mint leaves (about 1 bunch)

• 1 cup chopped green onion

• ground cumin to taste

• lemon juice and olive oil to taste (about a tablespoon of each)

1. Cook the quinoa per instructions. Set aside to cool.

2. Prepare and chop all vegetables and herbs.

3. Combine all vegetables and herbs, and slowly sprinkle in the cooled quinoa.

4. Add lemon juice and olive oil to taste.

5. Add salt and spices to taste.

6. Toss or mix all ingredients and serve at room temperature or chill before serving.

7. Enjoy as a side dish or on its own!

The ish Festival is part of the broader celebration of the Jewish Cincinnati Bicentennial. Among the vendors and programs at the festival will be Jewish Cemeteries of Greater Cincinnati, Darren Goodman Glass, Cincinnati Skirball Museum, Tell and K’vell, StoryTime with Sparkle, and Mayerson JCC.

The music lineup on Saturday is Gilad Vital of Shoteh Hanevuah, Siri Imani, Ben Pagliaro, Emily Mari Belly Dance, Daniel Moss, and Drums for Peace. The headliner is renowned reggae singer, rapper, beatboxer, and alternative rock musician, Matisyahu. He will perform after sundown, after the close of Shabbat, around 9:15 p.m. Tickets are available, the doors open at 6 p.m., with a community Havdalah at 8:15 p.m. In the event of rain, the show will move to Memorial Hall.

On Sunday, the performers are Emily Marie Belly Dance, Bach and Boombox, Anatevka Klezmer Band, Ben Pagliaro, Beth Hamon, Drums for Peace, JustLove Band, DANCEFIX, Jessica L.G. Steuver, and Alma Gitana.

Sunday at ish

The festival is designed to celebrate the diversity and differences of many identities, beliefs, cultural heritages and experiences, and welcome participation from non-Jewish, Christian, Muslim, Palestinian and other culturally-identifying individuals.

Gourd for You

Frisch’s Big Boy and Taft’s Brewing Co. are bringing back Frisch’s Pumpkin Pie Ale. The autumn beer features hints of cinnamon, ginger and nutmeg combined with a malty profile for a smooth, rich finish. The Ale will be available, the week of August 2nd, at all major and independent retailers in Greater Cincinnati, Columbus, Dayton, Lexington and Louisville.

“Taft’s and Frisch’s are back to brewing for the return of our full bodied ale celebrating the world famous taste of Frisch’s Pumpkin Pie,” said Alison O’Keefe, Frisch’s vice president of marketing.

"We're thrilled to again be partnering with local favorite, Frisch's, on our delicious Pumpkin Pie Ale. These iconic flavors, combined with our hand-crafted beer, makes for a perfect ale as we head into fall," said Dave Kassling, managing partner at Taft's Brewing Co.

Frisch’s Pumpkin Pie Ale will not be available at Frisch’s Big Boy restaurants.

Frisch’s famous pumpkin pie is made from a secret recipe that dates back more than 50 years, and each pie is made in Frisch's Kitchen in Walnut Hills. Pies are assembled daily in small batches, so they are always fresh, never frozen, and feature a made-from-scratch crust and a blend of secret spices closely guarded by the kitchen’s loyal bakers. Over a million slices are served every year.

Taft’s Brewing Company was founded in 2015 through the creation of Taft’s Ale House. The founders of Taft’s partnered with the Cincinnati Center City Development Corp to create the brewery and restaurant located in Cincinnati’s Over-The-Rhine. The three-story Ale House resides in a renovated historic church originally built in 1850 and offers premium steak fare in a beautifully designed space. In 2017, the Taft’s team created a production brewery and tap room, Taft’s Brewpourium Cincinnati, located in Spring Grove Village. The 50,000-square- foot facility is home to high-volume brewing and beer kegging, canning and packaging. The Brewpourium Cincy tap room offers guests 12- 15 of Taft’s house-created brews and New Haven-style coal-fired pizza. Taft’s also opened a sizeable indoor/outdoor space in the Franklinton Columbus area that features homemade brews and the same New Haven-style pizza in a funky 80’s/90’s themed hotspot. Taft’s beers can also be found in bars, restaurants, grocery stores and other outlets across the region. www.taftsbeer.com

About Frisch’s Big Boy

Founded in 1947, the Frisch’s family consists of more than 100 units, comprised of company-owned and franchise partner locations, across Ohio, Kentucky, and Indiana. For more information, visit Frischs.com.

It's Miller Time

Timed for the all-important summer grilling season, Miller Lite debuted a new on-line cooking series this week,  “Cincy-Style” Brews and Foods, with Britney Ruby Miller as its first chef.

Ruby Miller, chief executive officer of Jeff Ruby Culinary Entertainment, took to her outdoor grill to prepare Miller Lite marinated skirt steak with chimichurri sauce and cast iron beer potatoes.

Miller Lite is showcasing Cincinnati culinary talent for a series of 30-45 minute live streamed cooking events for summer grilling recipes that feature Miller Lite as an ingredient. Though based in Milwaukee, Miller Lite is brewed locally in Trenton, Ohio in northeastern Butler County.

Missed the cooking demo? You can check it out and stay tuned for the next “Cincy-Style” recipes.

For the Bun of It

From July 12-18, restaurants throughout the region will be offering their take on that all-American classic –the hamburger. From beef to brisket and even vegetarian options, you’ll find more than 90 restaurants offering $6 burgers for CityBeat’s Burger Week, including hometown favorite, Frisch’s.

 

“Summer means grilling, which means burgers,” says Alison O’Keefe, Frisch’s vice president of Marketing. “When Cincinnati thinks of burgers, we know they think ‘Big Boy’.”

During Burger Week, you can pick up a Super Big Boy or Bad Boy, with fries, for $6. That’s a 1/2 lb. of beef patties (or Impossible patties!) with cheese, lettuce, pickle, and Frisch’s Original or Spicy Tartar sauce. The other Burger Week option is Super Deluxe or California Burger, with a 1/2 lb. of beef patties with cheese, leaf lettuce, red onion, pickle, tomato, and Frisch’s Original Tartar sauce, or make it a California with crispy bacon and smashed avocado. These are also available with Impossible patties. The Super Big Boys are also available for take-out.

“With locations in so many Tristate neighborhoods, more people than ever can enjoy Burger Week by visiting their local Frisch’s,” says O’Keefe. “We’re excited to offer a new way for people to enjoy some of their favorites.” 

Wild Strawberries

As we bid farewell to cicada season, we say a hearty “hello” to strawberry season. If you find yourself in need of a dish for that neighborhood block party or last-minute family cookout, bringing a dessert highlighting this summertime staple is always a welcome treat.

Strawberries don’t require a lot of fuss. As with most things in life, it’s best to keep it simple. Here, then, are strawberries three ways. Please note, this does not mean strawberry three-ways. I know we’re in Cincinnati but you have to admit that would be ridiculous.

Strawberry Shortcake

Strawberry Shortcake is the ne plus ultra of summertime desserts. It’s a classic with good reason. It’s sweet, easy to assemble, and so light you barely notice you’re eating too much of it.

The only non-summer part of this is the “cake.” You could be a martyr about the whole thing and bake your own pound cake or angel food cake. Or you could just buy one. After all, you’re giving people dessert, they really shouldn’t be purists complaining about homemade v. store-bought.

Because strawberries are absolutely perfect at this time of year, you can sprinkle the tiniest bit of sugar create more of a “sauce” to top slices of cake. The final touch is whipped cream.

Though you can use whipped cream from a can, or whipped topping from a tub, this is one time you should put the effort into homemade. It’s not like you made the cake yourself!  

Using a stand or hand mixer, combine a cup of heavy whipping cream with about a tablespoon of confectioner’s sugar and a splash of vanilla. If this is an adults-only gathering, you can sub in rum, bourbon, or even Chambord for the vanilla.

Because this dessert is assembled in place, often by the person eating it, it’s one of the simplest things you can “make” to bring to a summertime party. 

All-American Fruit Salad

Strawberries? Check.

Blueberries? Check.

Whipped cream? Check.

You can serve up the red, white, and blue for the Fourth of July. Other than slicing the strawberries, the most difficult part of making this dessert is deciding how you want to put it together.

If you place the fruit and whipped cream in individual layers, it will resemble a classic British trifle. Maybe not the best option for Independence Day.

But you can evoke the great American melting pot by mixing the fruit together! To add more depth of flavor, whip a couple of tablespoons balsamic vinegar, sugar, and honey together and stir into the fruit. Top each individual serving with whipped cream.

For the truly ambitious, use a glass baking dish and arrange the fruit and whipped cream like a flag. Then share that on Instagram and reap the praise you deserve

Strawberry Pretzel Salad

Confession: I have never made this.

It is, of course, not really a salad.

I imagine someone at a Midwest potluck was told to bring a salad with strawberries. Rather than go to the trouble of buying spinach, strawberries, and goat cheese to make an actual salad, they made this.

If you see this on a table you might even turn your nose up to it, thinking this “salad” isn’t worthy of your time. Then you find yourself devouring the entire thing in one sitting.

It’s the perfect combination of sweet, salty, crunchy, and creamy.

Essentially, this salad is a strawberry cheesecake with a pretzel crust. Though most recipes call for frozen strawberries and gelatin, it’s much easier to slice fresh strawberries to top it.

Similar to a cheesecake, the crust consists of pretzels and melted butter, baked for 10 minutes. The filling calls for cream cheese, sugar, and whipped topping. You can also make whipped cream (see above) and fold that into the cream cheese/sugar mixture.

via GIPHY

With the cream and fresh berries, the dessert will have a lighter and brighter taste, though it still won’t be a salad. Eat it anyway.

–Tricia Suit

Brew Up More Fun

The Clermont County Convention and Visitors Bureau launched the new Cincy East Bikes, Brews and BBQ Trail on Friday, June 18, just in time for Father’s Day.

Hop on your bike and work up an appetite with this free mobile trail. Built for bikers and perfect for beer and BBQ enthusiasts, this passport is a check-in challenge that is sure to keep you burning calories as you consume them. The best part? The pass is FREE, and you will unlock discounts and deals you can enjoy at stops along the trail. 

The trail features 19 locations showcasing the best biking trails, breweries and BBQ in Clermont County and the eastern Cincinnati area. This trail is designed to give visitors or local residents an incentive to get out and discover the flavors, sights and sounds that make Clermont County and the eastern Cincinnati area a unique and desirable destination. 

“Our new Cincy East Bikes, Brews and BBQ Trail is a fun way to combine riding on our incredible bike trails, eating delicious BBQ and enjoying a cold craft beer in Clermont County and the eastern Cincinnati area,” says Jeff Blom, President of the Clermont County Convention and Visitors Bureau. “We have created a new, downloadable web-based app to track your progress as you check in at stops on the new trail. Complete enough stops and you are automatically registered for a drawing to win prizes,” he added. 

Along the trail you will find a variety of locations covering much of Clermont County and eastern Cincinnati including Little Miami Scenic Bike Trail, Williamsburg to Batavia Hike and Bike Trail, East Fork State Park Mountain Bike Trails and more. And when your feet need a rest, enjoy eating and drinking your way through stops such as Little Miami Brewing Company, Mt. Carmel Brewing Company, Fifty West, Midwest West Best BBQ and Creamery, Pickles and Bones, Sweets and Meats and many more! Stop into these venues with deals and discounts, or just keep checking in as you drink and eat for the chance to win prizes along the way. 

“Due to COVID-19, bike sales were off the charts in 2020, so we want to invite families, friends, couples and avid cyclists to load up their bikes and come out to ride the trails in Clermont and discover what makes our area a fun place to visit,” says Blom. 

Are you interested in completing the trail? Mark your calendars, on Fri. Jun. 18th, the race begins. Starting Friday, you can register your free trail online at discoverclermont.com/bikesbrewsbbq. If you check-in to 15 stops along the trail you will be entered to win a Discover Clermont cycling jersey. This trail is ideal for a weekend of riding, or make it last for a few weekends of fun, flavor, and fitness. 

Food for Thought

Getting ready for a Memorial Day cookout? Add a little panache to your backyard get-together with these recipes from Carolyn Wallace and chef Michael Vinegar from The Perfect Brew.

Salad from The Gourmand Group at Findlay Market.

The two created these healthy, simple, and beautiful dishes for ArtsWave’s Arts4Wellness program, “Jazzed About Healthy Cooking.” If you can’t – or don’t have time to – cook, The Gourmand Group is open Sunday, 10 a.m. to 4 p.m. Hide the takeout box and tell everyone you made the salads!

Enjoy a trip to Findlay Market to get the ingredients for the recipes below. Want to add a little something? Go ahead! Cooking, like jazz, is about improvisation – keep trying new things until you get it just right.

Arts4Wellness is is an exclusive benefit for ArtsWave Pass members. For a donation of $75 or above to ArtsWave, you'll receive no-cost access to the remaining Arts4Wellness events, plus complimentary tickets, merchandise, dining deals, and more from partners across the region.

Grilled Sourdough
½ cup butter or olive oil
Pinch of turmeric
7 cloves of garlic minced
1/3 cup minced cilantro
1 loaf of sourdough bread from EM’s Bread
½ cup of freshly grated Parmesan cheese

Jicama Salad
For dressing:
¼ cup fresh lemon juice
¼ cup walnut oil
2 tablespoons olive oil (from Kofina’s Olive Oil)
Salt and pepper

1 or 2 jicama, peeled and sliced
3 watermelon radishes
½ cup toasted walnuts, roughly chopped
Add dried cherries for sweetness, if desired

Mettle Winning Beer

Rebel Mettle’s three flagship beers are now available in cans exclusively at Rebel Mettle Brewery. A debut celebration will be held at the taproom, 412 Central Ave., on Saturday, May 1, 11 a.m.-midnight and Sunday, May 2, 11 a.m.-10 p.m.

“The first canning is a special moment for any brewer or brewery,” said Michael Brown, founder of Rebel Mettle. “As Rebel Mettle launched in the middle of a pandemic, the canning of our flagship beers is a toast to the creativity and resiliency of our team, our industry and our communities.”

In addition to the unveiling of Rebel Mettle canned beers, the weekend will feature food trucks, live music Saturday from 7–11 p.m. and limited-edition Rebel Mettle Flagship t-shirts priced at $15 with the purchase of a canned six-pack.

These Rebel Mettle beers available are:

Mettle Mayhem - India Pale Lager (IPL) 5.0% ABV, 40 IBU, brewed with Centennial and Zeus hops. This lager is golden, has a medium body and is moderately bitter

Stubentiger - Light Lager 4.2% ABV, 16 IBU, brewed with barley, hops, water and yeast

Volume - Juniper Schwarzbier 8.5% ABV, 48 IBU, brewed with dried blue juniper berries. This is a Frankenstein version of the German classic

While many craft brewers focus on India Pale Ales, more than 75% of Rebel Mettle’s offerings are lagers. Often an entry point for new beer drinkers, lagers can be slightly malty while having a light taste.

Rebel Mettle, the first craft brewery in Cincinnati’s Central Business District in nearly 20 years, opened in September of 2020. The brewery and pub, founded by U.S. Air Force veteran Michael Brown, is located at 412 Central Ave. in the Historic West Fourth district. Rebel Mettle operators chose the location based on its proximity to sports stadiums, the music venue at The Banks, convention visitors, and its diverse neighbors.

Mint Condition

You can't watch the Kentucky Derby and not have a mint julep! The Game Day Barkeep is here to help you make this distinctly derby drink just in time for the Run for the Roses.

Anything for Loaf

The news outlets have been focusing on a critical deficit America is facing today. Even CNN has reported on this crisis – The great ketchup packet shortage.

But Frisch’s Big Boy is offering a solution: Frisch’s Tartar Sauce.

“In 2020, America suffered through a toilet paper shortage and Frisch’s Big Boy was there, offering tissue and other household staples through the newly created Big Boy’s Market,” said Alison O’Keefe, VP of marketing of Frisch’s Big Boy. “In 2021, our creative team is back at it, offering Frisch’s Tartar Sauce and Big Boy Meatloaf as a fix to the tomato fixins deficiency.”

Additionally, Frisch’s Chef John Zenk has some tips to survive the ketchup package shortage.

I don’t have ketchup for my burger >
Dress your burger with Frisch’s Tartar Sauce!

I don’t have ketchup for my French fries >
Dip your fries in Frisch’s Tartar Sauce!

I got ketchup on my lucky shirt >
Use Tide!

Frisch’s Big Boy Meatloaf

Ingredients: 

• 2 lbs. 80/20 Ground Beef

• 2 cups Italian bread crumbs

• 1 cup diced yellow onion

• 1 cup milk

• 3 large eggs beaten

• ½ cup of diced dill pickle

• 4 Tsp. of dill pickle Juice

• 1 tsp. Lawrys Season All Salt

• 1 tsp. fresh garlic, minced (3 cloves)

For the Topping and Serving:

• 8 Slices of American Cheese

• 1 jar of Frisch’s Tartar Sauce
  (available at Frisch’s Big Boy Restaurants and participating Kroger stores)

Instructions:

Preheat oven to 350 degrees Fahrenheit.

1. In a large bowl, add all ingredients except for the Ground Beef.  Mix well with spatula or your hands to mush and mix these ingredients together until well combined.

2. Add Ground Beef and fold in all the ingredients.  Be careful not to overmix.

3. Form an even loaf (about 10 x 5 inches) on a Foil lined rimmed sheet pan.

4. Bake uncovered for 45 minutes.

5. Remove meatloaf from the oven.

6. Add 8 slices of American cheese, overlapping to get all slices on the meat loaf

7. Return to oven for 5 minutes to melt cheese.

8. Let meatloaf rest for 8-10 minutes before cutting.

Cut and serve with Frisch’s Tartar Sauce on the side

Red Red Wine

With travel restrictions in place for international travel you can’t board a flight from CVG to CDG and take a tour through French wine country, never mind going to Australasia.

But Funky’s Catering Events has a great way for you to sample wines from the West Coast, plus Burgundy and New Zealand, all without having to pack a suitcase.

Jerin Dunham, Funky’s COO and co-owner

For the past decade, Funky’s has offered monthly wine dinners, with a pause last spring during the shutdown. Though the meals began as interactive dinners in their commissary, where guests could watch the chefs work, they have grown to elaborate evenings in the elegant settings of The View and The Transept.

If You Go

Pinot Noir from Around the World Dinner
Friday April 23, 6:30 p.m.
The View at Mt Adams
1071 Celestial St.

Tickets are $150/person. More information at funkyscatering.com/promotions

“We wanted to celebrate our love of good food and good wine,” says Jerin Dunham, COO and co-owner of Funky’s. “We’ve found a core group of people who enjoy that as much as we do.”

While wine takes center stage for the dinner, Funky’s culinary team makes sure the food is more than just a supporting player. The appetizers and five-course meal are all expertly paired with wine selections, creating a truly gourmet experience for guests.

Health precautions are taken at each dinner, though guests still have a chance to ask questions of the chef and the wine representative. Wine dinners sell out quickly but you can sign up for the mailing list to receive information about upcoming events.

“We want the dinners to be fun and special for our guests,” says Dunham. “That’s the reason we do these.”

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Pinot Noir from Around the World Wine Dinner

Appetizers

Ancho pheasant taco, avocado crema, mango & jicama pico
Lamb and fontina stuffed crimini, micro herbs
Sakura flank Steak, grilled 16 Brix bread, moody bleu cheese, blackberry compote
Seared diver scallop, pickled beets, citrus pea pesto
with 2020 Diora Rose of Pinot Noir, Monterey, California

1st course

Red Snapper and Ahi tuna crudo, cucumber, avocado, Asian pear, radish, strawberry
with 2018 Maggyhawk “Edmeades Vineyard” White Pinot Noir, Anderson Valley, California

2nd course

Kurobuta pork tenderloin, charred ramps and parmesan, spring pea puree, purple cauliflower
with 2018 Escarpment “Te Rehua Vineyard” Pinot Noir, Martinborough, New Zealand

3rd course

Dijon maple HiddenFjord Salmon, sweet potato and fig latke, grilled artichokes, charmolla
with 2015 Angela Pinot Noir, Yamhill-Carlton, Oregon

4th course

Cervena elk medallion, duck fat smashed marble potatoes, Bulleit Bourbon & smoked morel sauce, compressed carrots and parsnips
with 2018 En Route by Far Niente Pinot Noir, Russian River Valley, California

5th course

Blacksticks Bleu, Taleggio, Cahill’s Porter Cheddar, rose poached pear, honeycomb, and Marcona almond brittle
with 2015 Maison Champy Volnay, Burgundy, France

In Your Cups

Perhaps you’ve walked into Churchill’s Fine Teas on a rainy day, taken in the fragrant aroma, and immediately wanted to curl up in a comfy chair with your favorite book. With locations in Findlay Market and Hyde park, Churchill’s is a run by a family of tea lovers and book lovers.

“We share favorite books with each other,” says Katherine Kern, co-owner of Churchill’s. “When we are immersed in a good book we’ve all found ourselves choosing a tea that enhances that experience and then telling each other about it.”

With many of the shop’s team members also avid readers, impromptu discussions about tea and book pairings were common. Though the idea of sharing those pairing ideas with customers had been brewing for some time, it gained steam last fall. In October, with travel on hold and winter approaching, Churchills’s published their tea and book pairing recommendations in their monthly newsletter.

“My brother, Patrick, wrote many of those initial pairing suggestions, with team members also contributing,” says Kern.

The feedback was so overwhelmingly positive they added a regular section to the customer newsletter, offering at least two pairing suggestions each month. 

“We have customers get in touch to let us know how much they enjoy them and to ask for more.  We also get customers coming into the store after reading the newsletter and letting us know it is one of their favorite sections,” says Kern.  

Brewing the Perfect Cuppa

There are three things to consider – the quality of the water, the amount of tea, and the steep (water temperature and time) – but if you only focus on one of these, the steep is the most important. 

You want to make sure you use the right temperature of water and the right amount of time to bring out the best flavor of that specific tea. 

We often have customers say they don’t like green tea because when they’ve had it, it tasted bitter.  But we brew them a cup using a lower water temperature and steeping it for a shorter amount of time and they are often blown away by how much better it tastes.  Or they have black tea that tastes a little flat because they haven’t used water that is hot enough to bring out the full flavor of the tea.  They enjoy it so much more with a few minor changes. 

We actually include a copy of our “Brewing Basics” brochure when people purchase tea from Churchill’s.  This provides guidance and from there we encourage people to experiment and adjust the amount of tea and steep time to suit their taste – tea is a very personal experience!

–Kathrine Kern

Kern treasures sharing book experiences with customers, team members, and family alike. While reading The Tea Girl of Hummingbird Lane by Lisa See, she found herself drawn to pu-erh tea. In conversation she learned that team members felt the same way, and new customers were coming in asking for this type of tea, which is a bit uncommon, all because of the book.

If you’re ready to create your own tea and book pairings, or want to create a special gift for a book lover, Churchill’s has expert advice and thoughtful selections. You can pick up the pre-made “Cozy Hygge Set,” which includes a book explaining the Danish concept (“a mood of coziness and comfortable conviviality”), two mugs, and two teas. But Churchill’s team members have also found that when new or seasonal teas are available, they can spark an idea for a book to read with it.

“I recently read The Salt Path by Raynor Winn and found myself reaching for our British blends–Yorkshire Harrogate, English Breakfast, and Strawberries and Cream Black Teas,” says Kern. “The book was all the things I love – it was inspiring, it challenged me and gave me a different perspective, it transported me to a very special part of the world, and overall it is a compelling story that I just wanted to keep reading.  Sipping those teas enhanced that experience for me.”

But Kern also likes oolong teas while reading because those are great for sipping over a long period of time, like when you’re nestled in with a good book. Through her tea travels, Kern has developed a deep appreciation for the care and skill that goes into making oolong tea, which adds to her sense of enjoyment.

After the past year of stress and isolation, people have found themselves seeking community and comfort, often in traditional pastimes.

“I think drinking tea and reading a good book is comforting because it appeals to your senses,” says Kern. “The immersive nature of the experience means it can transport you to somewhere else or change the mindset you had when you started or inspire you in unexpected ways.”

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Churchill’s Fine Teas has locations at Findlay Market, 122 W. Elder St., and in Hyde Park, 3438 Edwards Road. Find more information at www.churchillsteas.com.

Choosing Sides

Step inside the Game Day Kitchen for some last-minute side dishes you can whip up for Easter dinner, or whenever you’re hungry.

Shae’s Famous Mac ‘n’ Cheese
Makes 8-10 servings
Total time ~25 minutes

Ingredients:

1 lb Elbow Macaroni
2 Tbsp butter
2 Tbsp flour
2 cups milk
10 oz Cheddar cheese (I like to use white Cheddar)
8 oz other cheese (We like to use Gouda)
3 oz cream cheese
1/2 tsp paprika
1/4 tsp nutmeg
Salt & Pep to taste

Directions:

1. Grate cheese if needed (We buy pre-sliced blocks from Kroger)

2. Cook and drain pasta according to directions

3. In a 4-quart pot, melt butter over medium heat

4. Whisk in flour

5. Slowly whisk in milk and allow to heat up

6. When the mixture is hot, cut cream cheese and add to pot. Whisk periodically until cream cheese is melted into the mixture.

7. Add other cheeses a handful at a time, stirring often

8. Season with paprika, nutmeg and Salt and Pep

9. Once cheese is completely melted and the mixture is smooth, add pasta and stir

10. Serve hot and enjoy!

–Shae Combs

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Pommes Anna

Truth be told, despite my love of potatoes, I had never thought about pommes Anna until a friend sent me a recipe from, where else, Tik Tok. It looked simple enough–potatoes, oil, a little buttter, some salt–and I already had all those in my pantry.

After attempting it once, it quickly became a go-to dish. Unlike mashed potatoes, that while delicious do require a lot of active prep, pommes Anna can be left on its own and even be kept warm until you’re ready to eat.

You’ll need a sturdy, oven-safe pan. For two people, I use 3 russet or 8 red potatoes, so adjust accordingly for your crowd. Peel and wash the potatoes, then thinly slice. You could use a mandolin, but having lost part of a finger to one of those, I use a knife.

Heat the oven to 350°. Pour enough oil in the pan to coat the bottom and heat over medium until it is hot. Carefully place a layer of potatoes in a circle; make sure the bottom of the pan is covered. Add small dollops of unsalted butter and a little salt on top of the potatoes, then continue this pattern until you reach the top of the pan. Continue to cook on the stove until the top potatoes begin to soften just a bit. You want the bottom layer–which will become the top–to have a crisp, golden crust.

When the newest layer of potatoes starts to soften, place a piece of aluminum foil over the pan, pressing it to cover the potatoes. Place in the over for 20 or 30 minutes.

When finished, run a spatula around the side to loosen the potatoes and carefully slide onto a serving plate. Let set for a minute or two then slice into wedges and serve. The leftovers, should you have any, will be amazing.

–Tricia Suit

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Rich’s Cheesy Easter Bunny

Ingredients:

• Two or three Murray’s white cheese balls for the body (available at many Kroger stores)

• Two snap peas for the ears

• One Triscuit cracker (in the shape of a triangle) for the nose. You’ll want more Triscuits or other crackers when it’s time to eat.

• One cauliflower floret for the tail

• Two thick onion slices for the teeth. Cut them big-tooth size.

• Coffee beans (or raisins or chocolate chips) for the eyes

• One bag of baby carrots

Shape the body, head and legs from the cheeseballs.

Assemble the rest.

Place bunny on top of carrots. Add dyed eggs and crackers around the outside if you like.

Eat the bunny.

Happy Easter.

–Rich Walburg

Hop to It

If you’re thinking about making a feast for Easter (next Sunday, April 5), but aren’t up to doing all the shopping, prep work, and actual cooking, you’re in luck.

Funky’s Catering Events and Jeff Ruby’s will do all the cooking for you, so you can enjoy a quiet day with the family. They’ll give you everything but a chocolate bunny!

Funky’s Catering Events has both brunch and dinner packages, with pick up for each on Friday, April 2, from 2 to 5 p.m. and Saturday, April 3, from 10 a.m. to 4 p.m.

The Easter brunch package, which serves 4, includes a pearl sugar waffle bar with berry compote, maple syrup, chocolate sauce, vanilla bean whipped cream, fresh strawberries, and chocolate chips.

You will also receive one each of leek and parmesan and spinach and feta egg pastries, two each of ham, bacon, sautéed onion, and cheddar and spinach, tomato and mozzarella, caramelized onion frittatas, a white cheddar potato casserole, and Jones applewood smoked bacon and sausage links.

Brunch also includes a house-made pastry platter with muffins, Danish, and breakfast breads along with a seasonal fruit medley.

Need more for your feast? It’s easy to add-on, whether you want another frittata, more waffles, and, of course, more bacon.

The cost for the brunch package is $80. See the complete menu and order at www.funkyscurbside.com/brunch.

Rather have dinner? Funky’s Easter dinner main dishes are sous vide stuffed leg of lamb ($140), braised beef short rib dinner ($120), Amish turkey breast with gravy ($100), and honey glazed ham ($85). Each dinner package comes with deviled eggs and Sixteen Bricks rolls and butter, and serves four people.

For each main you can pick threes side dishes from your choice of caramelized shallot and asiago au gratin potatoes, Boursin cheese mashed potatoes, sweet potato casserole, green beans with roasted red peppers, brown sugar glazed carrots, or Spring vegetable hash. You can add additional sides (or smaller portions of the main dishes) for an extra cost. To complete meal, you can add apple ($15), cherry ($15), or pecan pie ($20).

See the menu and order at www.funkyscurbside.com/dinner. Meals can be picked up at Funky’s Catering Events, 1761A Tennessee Ave.

You can also celebrate spring with Jeff Ruby’s Easter Meal Kits, available now for pre-order at jeffruby.com/easter.

“It makes us happy to know that the Jeff Ruby Family can join with yours on Easter,” said Britney Ruby Miller, CEO of Jeff Ruby Culinary Entertainment. “This has always been a special time of the year for us as we focus on family and all of the hope that Spring brings.”Each $285 Meal Kit generously serves six guests. All will be ready for pick-up at Jeff Ruby’s Steakhouse, Carlo & Johnny and The Precinct, Thursday, April 1 through Sunday, April 4, from 11 a.m. to 4 p.m.

Easter Meal Kit includes

• Two 2-pound Center Cut Tenderloins with horseradish cream, clarified butter and Jeff Ruby’s steakhouse seasoning

• Spinach Lasagna - layers of fresh pasta, herb-ricotta cheese, marinara, and a blend of Italian cheeses (with marinara sauce)

• Strawberry Ginger Salad - 80 Acres spring greens, goat cheese, cranberry-quinoa crumble, roasted almonds, w/ strawberry–ginger vinaigrette

• Six-Cheese Hash Brown Potatoes - house-made cheesy bechamel sauce with shredded potatoes, Jeff Fuby seasoning, touch of sour cream and a crispy Wisconsin cheddar topping

• Roasted Baby Carrots - oven-roasted baby carrots tossed with a vibrant w/ herb-maple glaze

• One pound Sixteen Bricks Sourdough Round and Jeff Ruby’s truffled mushroom butter

• Lemon-Blueberry Butter Pie - reduction of fresh blueberries cooked in a simple syrup and the zest & juice of lemons

• Link to Jeff Ruby's music playlist

• Link to PDF with Easter coloring sheets for kids.

Jeff Ruby special occasion Meal Kits have been popular. As supplies are very limited for Easter Meal Kits, be sure to order early.

Bounce Back with Healthy Alternatives

by Isaac Hamlin
Founder, Better Blend Nutrition

Isaac Hamlin, Better Blend Nutrition

COVID-19 reared its ugly head more than 365 days ago, disrupting the lives of billions of people. Since March 2020 just staying afloat has caused all of us stress and anxiety.

The kids have to be homeschooled on Zoom eight hours a day, you can only make necessary trips to the store, and you need to limit your contact with people outside your home. These are the things all of us have had to live with for an entire year. With all of these things on your plate, it’s easy to develop unhealthy habits.

In between online classes, keeping friendships intact, and staying sane, when do you have time to invest in your health? The answer is easier than you think! Better Blend is here to off a few ways to bring healthier options into your daily life.  

Some simple, easy ways to boost your health and wellness:

• Grab fruits and protein sources as a snack rather than sugary candy bars that leave you sluggish

  When adding fruits to your diet, berries are an essential ingredient  Blueberries are low in calories, high in nutrients, and are packed with antioxidants.

  What is an antioxidant? In simple terms, antioxidants aid in fighting off things called “free-radicals” within the body, which can lead to a number of diseases. Sounds awesome, right?! The little blueberries help create a shield in your body to protect you! Adding blueberries to your diet as a quick pick-me-up not only tastes great, but also aids in reducing stress and the risk for many chronic illnesses plus they give you a natural boost of energy.

• Add probiotic powders to your diet
  If you want to take your health and wellness one step further, consider adding a probiotic. Probiotics, when used regularly, help fight bad bacteria that threaten your immune system. In a world where COVID-19 has affected the so many, who couldn’t use probiotic boost to the immune system.

• Add collagen peptides into your daily routine

  Collagen is a key ingredient in maintaining healthy hair, skin, and nails. In addition collagen is also the protein that is most abundant within our bodies. Adding even a small amount into your smoothies, yogurt, and even baked goods can have a healthy long-term effect. 

If you’re not a fan of fruit by itself, consider adding blueberries and other fruits in a blender, along with probiotic powders and collagen, to create a smoothie.

Simple Smoothie

• Grab a blender

• 1 cup fresh or frozen blueberries 

• 1 cup fresh or frozen strawberries

• 6 oz of milk or nut milk (we LOVE cashew milk!)

• Protein powder (amount can vary based on lifestyle and dietary preferences)

• A small amount of honey

• A few cups of ice

You’ve got yourself a delicious fruit smoothie and a healthy alternative for a meal on-the-go!

Invest in yourself—your future self will thank you!

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Founded by Isaac Hamlin in 2018, Better Blend Nutrition was created with the goal to make the world a happier, healthier place. The shop is located at 8181 Mall Road, in Florence. Find more information at www.betterblendnutrition.com.

As a former University of Kentucky rugby player, Isaac knew how hard it was to find quality fuel that wouldn't weigh him down, bust his diet, and still tasted good. This led him to formulate protein-packed, vitamin-rich meal replacements that both tasted good and delivered results.

A Shot at Breakfast

Irish breakfast shot

2 parts Jameson 

1 part butterscotch schnapps

Orange juice back

Bacon strip garnish