Just Chill

Winter Wellness Cubes

Ingredients

2 oranges, chopped (including peel)

1 lemon, chopped (including peel)

3 knobs raw ginger, shredded (including peel)

1 carrot, shredded

1 tablespoon ground turmeric

1 teaspoon black pepper

1/2 cup honey (or hot honey for cayenne benefits)

1 tablespoon cinnamon

3 cups water 

Directions

Blend everything until smooth - and it’s gonna take a while. Strain into a colander or cheesecloth, or if you don’t mind a bit of pulp (or a lot of pulp), leave as is.

Pour into ice cube trays. This recipe made three trays worth of cubes.

Freeze and add to a cup of hot water as needed. Optional: add a flavored tea bag, honey or agave to taste. 

This makes a great winter gift in a freezer-safe mason jar.

Cold weather means the onset of cold-like symptoms for many of us, but adding nutrient-rich and immune-boosting foods can help keep those sniffles at bay.

Cultures around the world have known the health impact of some of these ingredients for years, but now the rest of us are catching on. 

Wellness cubes pack all those great vitamins and immune boosters into one tiny frozen package, perfect to pop in a cup of hot water – or to blend with milk or milk substitute for a winter wellness smoothie.

Ingredients can be tailored to your tastebuds, adding garlic to help resist viruses, cayenne pepper to help ease congestion, pineapple to reduce inflammation, and even food-safe essential oils like peppermint to relieve muscle aches.

– Kathrine Nero

Bidding adieu

Memorial Service Jan. 16

A memorial Mass for Chef Jean Robert de Cavel will be held on Jan. 16, 9:30 a.m., at Cathedral Basilica of St. Peter in Chains, 325 W. Eighth St. Rev. Barry Windholtz and the Rev. Jan Schmidt will officiate.

In lieu of flowers, memorial donations can be made to the de Cavel Family SIDS Foundation.

Online condolences can be made at Dobbling, Muehlenkamp-Erschell Funeral Homes.

The hearts of Cincinnati foodies are a little emptier with the passing of Chef Jean Robert de Cavel.

Chef de Cavel, known as Jean Robert to food lovers in Cincinnati and beyond, passed away on Dec. 23 after a 5-year battle with Lyomyosarcoma cancer.

He had been an adopted son of Cincinnati since his arrival in 1993. He loved the city, its people, and its sports teams. He was always available to help charitable causes.

An award-winning, internationally acclaimed chef, Jean Robert leaves a legacy of talented culinary individuals not only in Cincinnati but spread across the country.

De Cavel is the most acclaimed chef in the Tristate. He began his culinary life in France. He came to Cincinnati in 1993 to become the Head Chef de Cuisine at the longest-reigning 5-star restaurant in the United States, La Maisonette. He developed multiple restaurants throughout greater Cincinnati including Table, Pigalls, French Crust and Le Bar e Beouf. 

The resurgence of Cincinnati’s restaurant scene can be attributed to de Cavel’s artistry, tutelage and dedication to creating elevated and fine dining in Cincinnati.

De Cavel leaves behind his wife, Annette Pfund de Cavel and his beloved daughter, Leticia. 

“Cincinnati will miss a wonderful, loving chef. But my daughter and I will miss our husband and dad the most,” says Annette de Cavel.

4 More: Rocktails

As part of our year-end issue, we are revisiting some of our favorite Cincinnati People from 2022.

We checked in with Kristen Kreft and Mayalou Banatwala of Rocktails, An Amped Up Spin on Mixology.

Find holiday recipes from Rocktails here!

WHAT’S BEEN THE BIGGEST SURPRISE TO YOU IN 2022?  

We surprised ourselves when we began making Musically Inspired Cocktail Infusion Kits! They have been a really amazing addition to our merchandise and we are excited to bring them to local gift stores. Right now you can find some at Originalitees, Toko Baru, Uncorked, Roebling Point Books and Coffee, and Kismet OTR. We are honoring musical artists such as Fiona Apple, Erykah Badu, Edith Piaf, Beyoncé, and Janis Joplin to name a few. 

WHAT’S CHANGED SINCE WE LAST SPOKE?  

We’ve been amping up our private party bookings and perfecting our Immersive Live Musical Cocktail Presentation. We love to share the stories of musicians we respect, make cocktails inspired by them, then perform our own musical interpretations of their songs. 

WHAT HAVE YOU LEARNED ABOUT OUR COMMUNITY THIS YEAR?  

We always find it interesting that Cincinnatians don’t always know how rich in musical history their city is. This is one of the reasons we are inspired to continue to educate our community on its unique musical heritage.

WHAT ARE YOU MOST LOOKING FORWARD TO IN 2023?  

In 2023, we are looking forward to a new business opportunity that will help us expand our brand and push us forward. We are also looking forward to releasing our third book “Libatious Ladies” which will celebrate women of all musical genres, origins, and regions through personal histories as well as a cocktail and a zero proof cocktail honoring each musician. 2023 will rock!

With a Twist!

It’s not the holidays without a great cocktail!

Whether you’re celebrating at home or out and about, our friends at Rocktails and HomeMaker’s Bar and have you covered.

Cider is a perfect holiday drink!

Great for Fall, cider stays relevant through the New Year! Its history is interesting and ties in traditions of Fall Harvest celebrations and a collective hope for a fruitful winter and New Year.

Not only does mulled cider seem to soothe the soul and welcome the colder months with its warmth and rich aroma, but is easy to make ahead of time. Traditional mulled cider may have derived from a traditional ceremonial drink called the Wassail Bowl.

If you’re looking for some inspiration, check out Rocktails’ Musical Cocktail Tutorials, where you’ll hear the musical stylings of Kristen Kreft and Mayalou Banatwala, plus a step-by-step tutorial of a cocktail that’s sure to impress your guests.

The Wassail was made from roasted apples and most likely originated in southwest England. The drink was a favorite at Wassail Night festivities which were full of Fall expectations, pagan rituals, and superstitions that lingered all the way into the New Year.

Original Wassail bowl ingredients included mulled ale, curdled cream, roasted apples, and eggs, with cloves, ginger, nutmeg, and sugar. Today the Wassail bowl may hold warmed ale brewed with honey and apples added to cider with mulling spices.

– Rocktails: An Amped Up Spin on Mixology

Mix it up:

2oz Bourbon

3/4 oz Lemon juice

3/4 oz Honey Syrup

In need of something with a little more of a kick? Try the Goldrush at HomeMaker’s Bar

This delicious and easy-to-make drink can be crafted as a mocktail, so it can be enjoyed by everyone at your holiday gatherings.

Cheers!

Happiness and cheer

During the holidays we think about food, festivities, and good cheer. And while it’s lovely to spend time with friends and family around the table, many struggle with how to put food on the table.

A HELPING HAND – On Christmas Eve, Good Plates Eatery will give away holiday meals at no charge.

Many organizations help people pull the ingredients together for holiday dishes. But Andrew and Jamie Schlanser, owners of Good Plates Eatery in Clifton, continue their efforts this holiday season to feed the community on Thanksgiving and Christmas. At their restaurant, they give away a full meal to those who need one.

Want to Help?

If you don’t need a meal but would like to help Good Plates with their holiday giveaway, donations are appreciated.

Make your donation through Venmo to @goodplateseatery.

“We’re in our third season of holiday meal giveaways and we are so lucky to be in a position where we can do things like this,” the Schlansers explain. “We couldn’t do it without friends, neighbors, and community members that donate so much and we are proud to keep this tradition going for years.”

“No questions, no reasons needed. Just come in and tell us how many meals you need and we’ll hand you back a bag with however many!” the Schlansers said. During pickup, guests are invited to enjoy hot cocoa, coffee, and a snack.

Here’s a few details from Good Plates Eatery:
⁃ Doors will open at 12:00pm on Saturday December 24th
⁃ simply come in, tell us how many meals you need, and we will hand you a bag with containers
⁃ Roasted Chicken, Green Beans, Mashed Potatoes, Gravy, Stuffing, and Rolls will be in each meal
⁃ We’ll have desserts, coffee, and hot chocolate as well if you would like to sit and hang for a bit, too.
⁃ We will have coat racks set up outside too for our final winter coat drive if the season

When you stop in Good Plates Eatery, you’ll likely find a table inside with homemade goodies – candles, pine/dried flower filled vases, dried citrus, GP T-shirts and – with 100% of the proceeds go toward the Christmas Meal program.

Images courtesy Good Plates Eatery

Finest Kind

After decades of creating incredible dining experiences and generous philanthropic efforts throughout the region, Jeff Ruby has been honored by the City of Cincinnati.

On Thursday, Dec. 8, the city renamed part of Vine Street as Jeff Ruby Way, in recognition of his numerous contributions and dedication to the city.

Along with the Ruby family – Jeff Ruby, Britney Ruby Miller, and Dillon Ruby – the special guests for the ceremony were Buddy LaRosa, Bootsy Collins, Joe Mayernik, Marty Brennaman, Cris Collinsworth and Charlie Bledsoe.

Ruby arrived in Cincinnati in the early ‘70s and began creating popular concepts for event and dining establishments, such as Den of Little Foxes and Lucy’s in the Sky.

In 1981, Jeff Ruby opened his first luxury steakhouse, The Precinct, in the old Cincinnati Police Patrol House #6, in the Columbia Tusculum neighborhood prior to moving into the downtown location that most have come to know and appreciate.

In 2022, Jeff Ruby sought to reinvigorate the Central Business District by relocating Jeff Ruby’s Steakhouse to the new Foundry development across from Fountain Square.

Jeff Ruby's restaurants are recognized as among the top steakhouses in the United States by Travel + Leisure, USA Today, Food Network, Business Insider, and many more.

Joy Stick

“In 1871, Claus Doscher created the first Doscher’s handcrafted candy cane in Cincinnati, Ohio. His process involved using real peppermint oil, cooking small batches in copper kettles, and working with the best tools known to man – his hands – to roll, knead, stripe, and hook the canes.”

Not everyone can say their city holds one of the country’s oldest candy-making companies, but we can!

Doscher’s Candies in Newtown, Ohio has been crafting candies — specifically, candy canes — since 1871.

Recently, we stopped by the gift shop & factory for a behind the scenes look at how their candy canes are made.

The process is relatively straightforward and happens pretty fast!

It involves the same recipe, copper kettles and time-honored techniques used 150 years ago.

Employees mix, stir, wait (there’s a lot of waiting), knead, fold, stretch, and add handmade pinstripes to each block of “Confectionary Art”.

“One of a kind confectionary art”

Eventually, a this block of sweetness is dropped into another machine which twists and stretches it into what now resembles the Doscher’s candy canes we know and love.

Next, employees create the “hook” of the candy canes. One-by-one, the canes are led down the line to eventually be packaged, boxed and sent off to their destinations.

“Peppermint is by far and away is the most popular..”

…but the birthday cake, root beer and salted caramel are very popular.” says V.P. of Business Development, Gregory Clark.

Over the year, more than 3 million candy canes will be made at Doscher’s Candies. The process typically starts each spring.

Make sure to stop by Doscher’s this holiday season to satisfy your sweet tooth, grab a few holiday gifts and visit with Santa!

They didn’t stop at candy canes

Doscher’s also makes the famous French Chew & Candy Buttons.

You can find Doscher’s products in Sam’s Club, Kroger and many local businesses.

For more info, click here.

Clause & Effect

Holiday meals with the family can be tricky, with Uncle Frank going on and on about crypto, your sister posing for endless selfies, and that one cousin who always picks a fight about sweet potatoes.

What if you could guarantee everyone would be on their best behavior, and not do anything to get on naughty list?

Now you can, with Breakfast with Santa at Ironwood Grill at Camp Cedar!

On weekends, Nov. 26 to Dec. 11 and every day from Dec. 17 to 23, you and your whole family can enjoy a hearty and fun breakfast with Santa from 8:30 to 11 a.m.

You can time your breakfast with a visit to King’s Island’s Winterfest. Voted one of the top Theme Park Holiday Events in the country by USA TODAY readers in 2021, the annual event features ice skating on the Royal Fountain, the Eiffel Tower turned into a magical Christmas tree, the WinterFest Wonderland Parade, more than five million lights and live entertainment throughout the park.

To fuel up for the trip enjoy snowman pancakes, served with eggs and a choice of breakfast meat or pearled sugar Belgian waffles topped with fresh fruit. Love the classics? Order eggs, meat, toast, and breakfast potatoes.

Breakfast with Santa is $15.99 for adults $10.99 for children 10 and under. Book your table a (513) 701-9635.

Talking Turkey

The fourth Thursday in November is reserved for football, feasts, and family.

But two out of three of those can cause plenty of stress, leading up to and including the big day.

Whether you’re hosting a house full of guests or heading over the river and through the woods, we asked some local experts to offer some tips on how to make your Thanksgiving a little be easier.

Of course the focus of the day is on the turkey. You can drive yourself crazy striving for the perfect bird, laid out on a platter like a Norman Rockwell scene. From deep frying to traditional roasting, there are a millions ways to make a Thanksgiving turkey – But which one do you choose? We asked an expert!

Chef Jeff Braun, director of culinary at Hard Rock Cincinnati, to give us his advice on the meal at hand.

This is a time of year full
of gratitude and joy

Chef Jeff Braun, director of culinary at Hard Rock Cincinnati.

for being with loved ones to enjoy and give thanks for our fortunate circumstances It is also a time of added stress with shopping, preparing, organizing, decorating, cooking and cleaning.

Therefore, my first suggestion is, in fact, the most important culinary tradition: plan and budget.

Write the menu in advance and be as specific as possible. Include everything from the turkey to all beverages needed. This will enable you to create your shopping list and adhere to your budget. We all know the stores get busy the week of the holiday. Shop early to get the staples and shelf stable items and then head back for perishables.

Now let us focus on the star of your festive meal, the turkey. While roasting a turkey isn’t very difficult, there are a few preparation points that will help you ensure it is beautiful and delicious. Buy the turkey in your first round to give you enough time to thaw it properly (unless you can find thawed or a fresh turkey). This will take two full days in the refrigerator.

Next, I recommend to spatchcock the turkey. This is butchering and butterflying the turkey so it will lay flat on a roasting tray. It will allow the turkey to cook more quickly and more evenly. There are only a few basic steps to this. First create a large work surface with a stable cutting board. Place your thawed bird on the board breast side down. Use sturdy kitchen shears to remove the back bone, cutting down each side of the bone until fully removed. Then spread the bird open exposing the inside breast bone. Use a sturdy, heavy knife to cut through, break the bone but be careful not to cut through the breast. This will allow the entire bird to lay flat.

Once this is done, my next suggestion is to…Brine the turkey! For an average 14-pound turkey you will want a lower salinity brine, meaning 5 percent. The basic recipe is 7 ounces (weight) of kosher or sea salt to 1 gallon of water. Spatchcocking the turkey will also allow you to use a much smaller pan and need less brine.

Make enough brine to cover the bird in a large enough container. Place the bird in the brine and use a couple of plates to weigh it down; let it soak for 48 hours (timing this until the morning of). Remove the bird from the brine and pat dry with paper towels. Take 1 lb of butter that you have left out at room temperature to soften; lift the skin of the turkey and spread the butter over all parts of the muscle. Now it’s time to season and roast. Season well with salt and ground pepper; you may add some rosemary, parsley, sage and thyme also.

It will only take approximately two hours to roast a spatchcocked turkey. Roast it at 450 degrees F for thirty minutes, then turn the oven down to 350 to finish. The turkey should reach an internal temperature of 165 degrees F.  Remove from the oven and allow to fully rest for 20 minutes prior to carving.  Carving will be a breeze, as this enables you to take the breast off of the bone. Slice it down to a platter that you can arrange with some whole cranberries and rosemary skewers.

What an amazing time or year to reflect on the things we hold dear to our heart, show gratitude and enjoy a bit of indulgence and feast together. I wish you a joyous occasion filled with laughter and love.

But before you sit down to dinner, you may need a drink! We checked in with Kristen Kreft and MayaLou Banatwala, authors of Rocktails: An Amped Up Spin on Mixology, for suggestions on Fall drinks to create a cozy and festive scene, with or without alcohol.

Cider is a perfect Thanksgiving drink

Kristen Kreft and MayaLou Banatwala mixing up Rocktails. Photo by Sybilka Storie

that will also stay relevant through the New Year. Its history is interesting and ties in traditions of Fall Harvest celebrations and a collective hope for a fruitful winter and New Year. Its history ties to harvest celebrations and a collective hope for a fruitful New Year. Not only does mulled cider seem to soothe the soul and welcome Fall with its warmth and rich aroma, but is easy to make ahead of time. Traditional mulled cider may have derived from a traditional ceremonial drink called the Wassail Bowl. The Wassail was made from roasted apples and most likely originated in southwest England. The drink was a favorite at Wassail Night festivities which were full of Fall expectations, pagan rituals, and superstitions that lingered all the way into the New Year.

Original Wassail bowl ingredients included mulled ale, curdled cream, roasted apples, and eggs, with cloves, ginger, nutmeg, and sugar. Today the Wassail bowl may hold warmed ale brewed with honey and apples added to cider with mulling spices.

Rocktails Mulled Cider Recipe

Mulled Cider is not fussy, and we would love to make it easy for you. All you need is some store bought cider, Cinnamon sticks, Allspice, Nutmeg, Cloves, Citrus, and if you want to “Amp It Up,” a vanilla simple syrup.

In a large boiling pot, add one gallon of cider, 3 cinnamon sticks, a tea bag filled with 3 whole cloves, a ½ teaspoon of Allspice and some grated nutmeg. Slice up an orange into wheels and add to the cider mixture. If you choose to add the simple syrup, (and we wish you would) you only need to add in about 1 cup of vanilla simple syrup to the pot. Bring it all to a low boil and then turn down the temperature to a low simmer. And that’s it! Stir the pot often and serve with or without alcohol. We love either bourbon or spiced rum in our cider, and suggest adding 1.5-2 ounces of spirit in an 8 oz mug first, and then finish with filling the mug with cider.

Vanilla Simple Syrup Recipe

2 cups water
2 cups sugar
One vanilla bean

Bring sugar and water to a boil, stirring often. When mixture is clear, throw in the vanilla bean and simmer on low for about 20 minutes making sure to stir occasionally.

The Jive Turkey inspired by the Ohio Players

1½ oz Wild Turkey Rye
½ oz Watershed Nocino Black Walnut Liqueur
2 Dashes Cardamom Bitters
Rhinegeist Dad Holiday Ale
Orange Peel

Combine rye, Nocino, and bitters in a mixing glass. Fill the glass with ice and shake your tail feathers. With love, strain into a large rocks glass. Top with beer until frothy and garnish with an orange peel.

We love local, and we just can’t get enough of Watershed’s (Columbus, Ohio) Nocino Black Walnut Liqueur. This recipe also features a local Rhinegeist beer, but you can get creative with seasonal beers such as MadTree Pumpcan or even Rhinegeist Crumb Cake Red Ale.

–From Rocktails: An Amped Up Spin on Mixology

Jive Turkey, photo by Angie Lipscomb

In Old England, people would gather for a big fall festival in local orchards. Every region would have their own version of the ritual. They raised quite the ruckus by banging pots and pans and singing loud songs to ward off evil spirits or forces that might bring harm to the fruit trees and crops.

The event would almost always begin with a torch-lit procession around the orchard while the crowd banged their pots and chanted songs. There would be a Wassail King and Queen adorned with fruits and vegetables. There was a master of ceremonies dressed all in black called the Butler. (We love that the Butler could have been either a man or a woman!) The Butler would call the crowd to gather around the largest tree in the orchard. This tree would have had 12 small bonfires burning around it representing the 12 zodiac signs. The Butler then lead the congregation in songs specifically to please Pomona, The Apple Goddess, so she would grant them a healthy harvest. Then a ritual involving a small child placing cider soaked pieces of bread on the tree’s branches for good luck, with gunshots fired in the air to ward off evil spirits that might harm the harvest, takes place.

Once this ritual is completed, a sizable bowl of cider is passed around to each person claiming “wassail!” and “Drinkhail!”. If someone said these to you, you would respond with “good health” or “cheers!” Wassail comes from the phrase “Waea Hael” which means “Good Health!” What we love about this, aside from the cool tradition, is the chance for everyone to commune and gather together in good spirit.

Just because the turkey is the focus of the day doesn’t mean you still don’t need a centerpiece! If your inner Martha Stewart is all out of ideas for decorating, let Daisy Jane’s Flower Bar help you.

A great idea that can
get the kids involved

Megan and Sam from Daisy Jane’s Flower Shop.

is to go outside and forage for pine cones and pine or magnolia branches. Once you have everything, lay the branches overlapping each other in the center of the table and place pine cones and candles around the branches. To make it a little fancier you could use a scarf as a table runner, setting the branches on that. If you happen to have any cranberries leftover, you can fill glasses with those and water, then top with a floating candle.

If you or your neighbors have any small pumpkins or gourds left from Halloween, you could put those in the tablescape as well! You can't go wrong with bringing a little bit of the outside beauty of Fall indoors.

Want to really dress up the table? Daisy Jane's Flower Bar will be open the day before Thanksgiving, with pre-made bouquets if you need something quick. If you don’t have Oasis foam at home you can arrange the flowers in your hand and do a “chop & drop” into the vase.

You’ll want to be sure that the flowers look good from all sides if they are going in the center of the table. Also make sure to trim the flowers and put them in a low-sitting vase, so people can see around them as they talk around the table. Another tip – don’t put the flowers in the sun, as it ages them. Change the water every other day and give them a fresh cut to make them last longer!

Last but not least, you’ll need dessert for Thanksgiving! You have your last-chance to pick up your annual pumpkin pie at “Give Thanks for Pie & Bourbon” at Northside Distilling Co., 922 Race St., on Wednesday, Nov. 23.

This event is part of Meals on Wheels Southwest OH & Northern KY’s annual Bust a Crust! fundraiser, which raises funds to help support local seniors throughout the holiday season.

At the event you can pick up dessert for Thanksgiving and buy the limited edition Bust a Crust! bourbon, which promises to be a smooth way to end the day.

Bourbon? Neat!

Jennifer Steele, MOW and Aaron Haslam, Northside Distilling.

If you’re one of the millions of people who need a bit of liquid courage to deal with your family at Thanksgiving, fear not!

Through a new partnership, you can have your pie and bourbon, too, just in time for the holiday. Plus you’ll be helping seniors with each purchase.

Northside Distilling Co. and Meals on Wheels Southwest Ohio & Northern Kentucky have teamed up to sell a special bourbon as a part of MOW’s annual Bust a Crust! fundraiser.

“We’re thrilled for this partnership that’s creating a new way to help our local seniors,” said Meals on Wheels CEO Jennifer Steele. “Besides, what goes better together than bourbon and pie?”

For the fundraiser, Northside Distilling Co. has created a limited edition Bust a Crust! Bourbon. The one-of-a-kind bottles are available in 375ml for $39.99 and 750 ml for $54.99. Orders for bourbon (and pies!) are available at bustacrust.org and can be picked up during Bust a Crust! pie pickup on Nov. 19 at Xavier University's Alumni Building.

The Boozy Orchard

Bring Fall inside with this cocktail Northside Distilling Co. shared on social media.

Cut off the top of an apple and remove the core. Using a melon baller, scoop out the center of the apple.

Add 1 oz. of bourbon, fill with apple cider, and top with a star anise pod and cinnamon stick for sipping!

A portion of proceeds from the sale of each bottle goes to helping support Meals on Wheels and its mission of providing local seniors with what they need to thrive. 

Since 2017, Northside Distilling Co. has been crafting spirits as Downtown Cincinnati's first distillery since Prohibition.

“Creating this bourbon for Meals on Wheels is not only a perfect pairing, but it also supports NDCo’s mission of giving back to the community,” said Aaron Haslam, owner of Northside Distilling.

The bourbon is the newest addition to Meals on Wheels' biggest fundraiser of the year. 

In 2021, Bust A Crust! sold more than 3,000 pies, which provided more than 10,000 seniors in the region with meals and more. This year's goal is 5,000 pies, which would provide assistance to more than 15,000 local seniors. Each pie sold provides meals and more for a Greater Cincinnati senior for an entire week. 

Soup Szn

It's one of the best (and most comforting!) ways to warm up when it's chilly outside.. we're talking about soup, of course!

I’ll preface this recipe with a word of advice.. patience. You’ll need that with this recipe.

Other than that, French Onion soup is super easy to make!

For this recipe I used:

6 large yellow onions

1 stick.. yes, an entire stick of unsalted butter

1 teaspoon honey - (sugar works fine here too)

Kosher salt & coarse ground black pepper

2 cloves garlic, minced

Better than Bouillon - (8 cups beef or chicken stock will work great too)

1/2 cup dry white wine

2 bay leaves ( i didn’t have any so i left this out)

1 tablespoon fresh thyme leaves, a few sprigs of fresh thyme, OR 1/2 teaspoon dried thyme

Any bread you want to use

1 1/2 cups grated cheese - gruyere works best but i used what i had, which was muenster cheese

• Add half a stick of your butter (i cut mine up into smaller pieces) to a stock pot on low to medium heat.

• Add salt and pepper

• Slice onions and add to the pot, stir.. occasionally for at least 30-45 minutes.. sometimes, it takes up to an hour for the onions to cook down and get close to carmelizing.

• Add the other half of your butter to the pot during this time

• Dice garlic and add to the pot. Stir.

• Once the onions have cooked down, add your stock. If adding bouillon mixture, be sure to add enough water after each tablespoon. Stir.

• Add thyme (dried or fresh is fine).

• I like to let the soup cook down for another 30 minutes, uncovered on a low.. low boil.

• Grab your bread. I like to toast mine a little before putting it on the soup.

• Grab an oven safe bowl. Ladle soup into bowl, top with your choice of bread (gluten free bread works great here and doesn’t fall apart!), Top with grated cheese and place under the broiler for a few minutes.

• Done! Be careful when removing your soup from under the broiler as it’s very very hot.

• Enjoy! This soup is truly better than many i’ve made before. I hope you love it!
  

Candy is Dandy

Cincinnati prides itself on its unique delicacies – chili over spaghetti, black raspberry chip ice cream, goetta.

We can add the French Chew to that list. This creamy and chewy taffy is a one-of-a-kind experience – whether you have chocolate, vanilla, strawberry, or banana – made locally by Doscher’s.

Founded by Claus Doscher in 1871, the Doscher's Candy Company started out making hand-crafted candy canes. Though they still make those beloved peppermint treat, the company has added French Chews, candy buttons, and more confections over the year. Branching out, Doscher’s also sells Béquet Caramels, a boutique, artisan candy from Montana that has won multiple awards over the past two decades.

Experience all this sugary magic for yourself at Doscher’s Gift Shop, 6926 Main St., in Newtown. Along with candy, you’ll find fun and festive items that change seasonally – baby and children’s gifts, gifts for the home, and books by Cincinnati authors and artists. The shop is open Monday through Friday, 11 a.m. to 5 p.m.

Gobble, Gobble!

It’s turkey time! And for you meat eaters, that means it’s time to start thinking about what will be on the dinner table.

Sure, you have a ton of options but did you ever consider buying from a local farm?

Gorman Heritage Farm in Evendale has turkeys for sale, but if you want one, better act fast!

According to our friends at the farm, these guys go fast!

From Gorman Farm:

“Our turkey is raised on Gorman’s pastures, eating seeds, bugs and weeds while enjoying the warm sunshine. Their diet is fortified with non-GMO feed, if needed, to support their growth and optimize their health. As a result they are not only healthier but taste better too! Reserve your turkey in advance; we sell out every year. Turkeys are first come, first serve. No refunds are given. We cannot hold turkeys overnight, they must be picked up on the day and time specified. Pickup is the Monday before Thanksgiving and usually begins at 6pm. You will receive an email with more information the week before pickup.”

• Deposit: $50.00 per turkey.

• Price: $5.50 per pound (remainder after deposit to be paid upon pick-up).

• Average weight is 15-23 pounds.

• 2022 pickup will be on Monday, November 21.

For more info, click here.

Pies to the Occasion

Ready to check an item off your Thanksgiving to-do list Head to BustACrust.org and order a pumpkin, sweet potato, pecan or apple pie for $25. Pie sales run through Nov. 11.

Group sales are welcome.

Pie pickup is Nov. 19 at Xavier University’s Alumni Center, just in time for Thanksgiving dinner. Pies are guaranteed fresh through Thanksgiving Day.

Click here for video of last year's pie pickup.

Making a giant meal for your entire family at Thanksgiving can be exhausting. Luckily, you can find a little help for dessert.

The biggest annual fundraiser for Meals on Wheels Southwest Ohio & Northern Kentucky returns for its third year, with pies on sale now. 

Not only does this popular pie sale give you a break on baking for the holiday, it is also one of the largest fundraisers in the nation that raises money to feed seniors.

“Bust a Crust is a win-win for everyone,” says Jennifer Steele, CEO of Meals on Wheels. “You get a delicious Thanksgiving dessert without the stress, and thousands of local seniors get the food and services they need to stay in their homes.”

Community Pie-nded

Group sales are available for Bust a Crust!, but those aren’t limited to just businesses looking for a sweet holiday gift for employees.

Last year, Arnold Huckeby bought pies for his neighbors in Loveland.

“It was just a way of making contact with our neighbors,” says Huckeby, who everyone just calls Huck. “It was a way to say ‘This is for you being a good neighbor to us.’ ”

Since last Thanksgiving, one of Huck’s neighbor’s has moved. But he still plans to give a pie to them.

“It’s our way of staying in contact,” he says.

Orders of 20+ pies sell for $15 each while orders of 100+ sell for $13 each. All bulk orders must be made by Friday, Nov. 4.

Meals on Wheels can also arrange for delivery of bulk orders.

To purchase, visit the bulk order website or call 513-661-2777.

Thousands of pies are donated to the fundraiser each year by local “pie masters” – bakers and bakeries from around the region. This year, Meals on Wheels also welcomed presenting sponsor Sara Lee and featured restaurant sponsor, Walt's Hitching Post.

In 2021, Bust A Crust sold more than 3,000 pies, which provided more than 10,000 seniors in the region with meals and more. This year's goal is 5,000 pies, which would provide assistance to more than 15,000 local seniors. Each pie sold provides meals and more for a Greater Cincinnati senior for an entire week. 

Gourd for You

I don’t know about you, but when the Fall weather makes its way into the Tristate, I’m ready to cook all the things!

I figure, why not share my love of cooking and the recipes i’ve gathered/modified along the way with you.

For our first Foodie from Home edition, we’re making White Bean Chicken Chili…with a surprising ingredient..

Pumpkin! Well, pumpkin puree to be exact. No, the pumpkin puree doesn’t add a pumpkin pie flavor. And yes, it does make the soup creamier and yes, even a bit better for you, because of the added fiber.

The base of this recipe is simple and you can add or subtract most ingredients and still end up with a great meal.

FOR THIS RECIPE:

3 chicken breasts

a couple cloves of garlic

half a red onion

extra virgin olive oil

1 can of green chiles

1 can of diced, stewed tomatoes

1/2 a container of low sodium chicken broth

2 cans cannellini beans

1/2 a 32 oz container of chicken broth or stock

one can of pumpkin puree.

Dice your onion of choice (I had half a red onion at home so I used that) and smash/peel three cloves of garlic.

Add that to a pot and sauté with a tablespoon or two of extra virgin olive oil.

Let the onions and garlic cook down for a few minutes, then add your chicken breast and additional EVOO if your pot is dry.

Season your chicken with cumin and rosemary. (Again, you can add or subtract ingredients/seasonings here but the cumin really adds a great chili flavor).

Flip the chicken breast, cook a little longer and then add 2 cans of diced tomatoes, 1 can of green chiles, 2 cans of cannellini beans, 1/2 the container of chicken broth and stir.

Next, add your can of pumpkin puree! It doesn’t change the flavor, rather, adds a creaminess to the chili.

Now, let the soup simmer on low for 25-30 minutes.

Pro tip:

When cooking soups, stews or any other dish with a bunch of ingredients, keep a bowl nearby. You can toss your empty cans and discarded vegetable ends in there. It’ll keep your work area free of clutter.

Remove the chicken breasts to a bowl, let cool a few moments and shred with 2 forks.

Return chicken to the soup and let cook down for another 30-45 minutes.

That’s it! I topped my soup with shredded cheese, sour cream and a drizzle of hot sauce.

A dash of cilantro would be great here too!

Let us know what you think when you try this recipe!

– Lauren Artino

It's About Wine

On Sex and the City, Carrie Bradshaw famously quipped “I save my carbs for wine – it's called priorities.”

But wine is now even more of a priority for the actress who brought Carrie to life.

Sarah Jessica Parker’s award-winning-wine Invivo X, SJP is now available at 1,173 local Kroger locations.

Parker met with Kroger staff and customers at the On the Rhine Kroger store to introduce the wine. Born in Nelsonville, Ohio, Parker attended Cincinnati’s School for Creative and Performing Arts, which is located in the historic Over-the-Rhine neighborhood near the store.

“Kroger is proud to launch the award-winning Invivo X in our stores with Sarah Jessica Parker, not only for wine enthusiasts to enhance their palette, but to also support the elimination of food insecurity in communities worldwide,” said Nicole Chaffin, Wine Category Manager at Kroger. Invivo donated 330,000 school meals to FEED recently.

Invivo X, SJP Sauvignon Blanc is a collaboration between Parker and New Zealand-based business partners Tim Lightbourne and Rob Cameron, co-founders of Invivo winery. The wine has received three 90+-point ratings from “Wine Spectator” for its first three vintages and was rated in their Top 100 Wines of the World from more than 10,000 wines tasted.

Parker has been hands on with Invivo X, SJP, from tasting and blending to the design of the bottle, and even serving on the board of Invivo USA.

“It was a real treat to be able to further immerse myself in the winemaking and blending process with my Invivo X, SJP partners Tim and Rob, having just blended our fourth vintage of much-loved Sauvignon Blanc together,” said Parker. “We are honored to share our enthusiasm for this special wine from Marlborough, New Zealand with wine lovers everywhere, including now in Ohio, which means a great deal to me.”

Launched in September 2019, Invivo X, SJP has grown rapidly in popularity.1.5 million bottles have been sold globally since launch and latest sales data shows that Invivo X, SJP Sauvignon Blanc has been one of the fastest growing Sauvignon Blancs in the US over the summer*. The ‘X’ on the ‘Invivo X, XJP’ wine label represents Sarah Jessica’s signature Instagram sign-off “X, SJ” in addition to the collaboration between Invivo and Sarah Jessica Parker and was hand-painted by Sarah Jessica herself.

“Every time we blend the new vintage of Sauvignon Blanc, Sarah Jessica continues to push the style and her blending skills are really evolving,” said Cameron. “This year’s wine has a touch of oak introduced to it – given Sarah Jessica’s love for Chardonnay - and has a lovely, soft, full-bodied palate. It’s still representative of Sauvignon Blanc with its tropical fruit aromas and a nice interplay of fruit and acid, but with Sarah Jessica’s unique handprint on it.”

Vegan-friendly and 100% certified sustainably produced, Invivo X, SJP Sauvignon Blanc is made with grapes grown in the popular Marlborough region in the South Island of New Zealand; they flourish in the region’s long, hot summer days, and long, cold and crisp winter nights with sea breeze from the nearby Pacific.

To find your nearest store, visit Invivoxsjp.com.

Tasty Treats

Chef Sean Sennet

Kenwood Country Club will welcome a record number of people this week.

From the world’s best LPGA players, their teams, local and national media, club members, volunteers, to all those spectators.

That’s a lot of hungry people.

But Kenwood Country Club’s Chief Executive Chef Sean Sennet and his team are up to the task.

We toured one of two kitchens at the club earlier this week and chatted with the crew while they were prepping and planning for the week.

On Tuesday morning, the team had already prepared  breakfast and lunch for nearly 200 people, including local media, sponsors, perhaps most importantly, and the players.

“With the LPGA, it’s going to feel like there’s an extravaganza. There’s going to be something going on all the time,” Sennet said. “We have pizza ovens, we have smokers. So, you’re going to smell a BBQ, there will be hickory in the air.”

Of course, food and beverage service will be available to spectators on the course, too, but special events throughout the week will feature chef’s menu.

In addition to all of the work for players and spectators, Sennet and his team are developing a special menu for the skybox suites while continuing to serve club member meals throughout the week.

“We just want to showcase what we have here, we love providing a different flair,” he said. “I want to create that buzz.”

– Lauren Artino

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Stay tuned for pictures and video of all the yummy treats our team gets to dive into this week!

Keeping Fizzy

Looking for the perfect refresher after a long day of watching LPGA action. Grab a Fizzy Beez!

Launched earlier this year by LPGA Hall of Famer Annika Sorenstam along with her husband Mike McGee, and business partner, Kathy Johanson, Fizzy Beez has expanded to four ready-to-drink flavors and is available through the Greater Cincinnati area.

Fizzy Beez is a full-flavored, canned cocktail available in Mojito, Cosmo, Margarita and Moscow Mule, all sweetened with a touch of pure organic honey.

“I’m always on the go and have always cared about being healthy and active. When I relax and want to enjoy a cocktail, I want it to have flavor. So, we made our own RTD’s with natural ingredients we can feel good about,” Sorenstam said. “We are also female owned and give back through our Fizzy Beez Promise.”

Sorenstam is often regarded as the greatest female golfer of all-time. During her 15-year, Hall of Fame career, she rewrote the LPGA and Ladies European Tour record books, won countless awards, and changed the way women’s golf was played, viewed, and covered.

As a champion of sustainability, Sorenstam and the Fizzy Beez team have committed to giving back to non-profit organizations who take care of bees and the ecosystem. The first recipient of the Fizzy Beez Promise was Cincinnati’s own Queen City Pollinator Project, a non-profit committed to protecting pollinators of every sort through education and beekeeping.  

QCPP was born out of the friendship that founders Carrie Driehaus and Jenny O’Donnell formed over a beehive and a cup of coffee. They were quickly dubbed Bee-FFs and within a few months, they had formed a 501-C3 with the goal of changing the world. Soon after, the duo became a trio when Sylvana Ross joined the call to action.

“The Fizzy Bee Promise to sustainable business practices through recycling and supporting non-profit organizations who care for our pollinator communities aligns with Kroger’s goals to reduce climate impacts and conserve natural resources,” said Jenifer Moore, corporate affairs manager for the Cincinnati/Dayton Division. “We are proud to partner with Annika to offer a fresh product to our customers just in time backyard barbeques with family and friends.”

River Brews

The Filson Queen City Kitchen & Bar,
25 E. Freedom Way, The Banks

For more information visit thefilson.com.  

With a busy Fall at The Banks –Bengals games, concerts at the Brady Music Center, BLINK – visitors will have great new option for drinks and dinner.

The Filson Queen City Kitchen & Bar, the latest venture from BRG Concepts, opens Thursday, Sept. 8.

“The Banks already has a terrific, diverse collection of food and beverage options,” says Tracy Schwegmann, marketing director at The Banks. “The Filson builds on that – Another locally owned and operated business offering a broad menu of quick bites, full entrees, sandwiches and salads for lunch, dinner, and event or game days.”

The 10,000 square foot restaurant will feature indoor and outdoor seating conveniently located between the Reds and Bengals Stadiums, and overlooking the Andrew Brady J. Music Center.

The Filson boasts a modern design spearheaded by local design firm, The Drawing Department, and incorporates the rich history of Cincinnati through an interactive, 200-piece memorabilia collage specially curated by local art aficionado, Jake Gerth. 

Craft Cocktails

FM Steak Sandwich

Marinated filet mignon, sauteed mushrooms, bacon, Swiss cheese, and crispy onions.

NOLA pizza

Classic creole tomato sauce, Andouille sausage, shrimp, and roasted peppers. 

The Porkopolis

Served with housemade BBQ sauce, bacon, cheddar cheese, pickle, and fried onions.

Baby Back Ribs

Slow cooked, woodfire grilled, housemade BBQ sauce, french fries and cole slaw.

The menu at the Filson features a wide variety of handcrafted cocktails, local beers, beer flights, and their famous “beertails.” The menu will feature elevated sports bar dishes including the FM Steak Sandwich, The Porkopolis Burger, and the The Nola Pizza.

Diners will also find shared snacks like Über (De Rhine) Pretzel, braided pretzels toasted with everything seasoning, and served with honey mustard ham spread, and beer cheese; along with their Court Street Nachos with fried corn tortilla chips, choice of chicken or beef, refried beans, cheese sauce, pico de gallo, pickled jalapeños, and topped with sour cream. 

“We’ve been involved with The Banks project since its initial construction,” explains J.R. Anderson, vice president of development for Jeffrey R. Anderson Real Estate, “And The Filson is a concept that we have been wanting to bring to the area for a long time. We’ve watched the momentum grow as each new phase of The Banks has been completed, and we feel like The Filson is a great addition to the existing restaurant community in downtown Cincinnati.”

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Coming Home

Soup & Stories
Held every Wednesday, 12 – 3 p.m.
The Welcome Project, 2940 Colerain Ave.

For more information call (513) 437-0387 or email welcomeprojectcincinnati@gmail.com

If you’ve driven down Colerain Avenue in Camp Washington and wondered what's happening inside The Welcome Project, you’re not alone.

Here’s one of the many answers to your questions, Soup & Stories.

“I cook Mexican food. I’m from Mexico,” says Lety Sanchez, the interim chef at The Welcome Project. “I have been living here for six years now and I like to make everything from scratch, like the traditional way it’s made in Mexico.

Lety Sanchez

She and many others take time from their busy schedules every week to shop, prepare, cook and serve meals to people who walk through the doors of The Welcome Project.

“I have been cooking traditional dishes like pozole, (I’ve) met a lot of nice people here that are open and willing to try new food, new culture,” says Sanchez. “So, for me, it’s a way to share my background, my culture, my family history.” 

The Welcome Project works to empower and connect our area’s refugee and immigrant communities, and it does this through a variety of programs that connect, assist, and inspire people through art and food. 

“Soup & Stories is how people overcome difficulty, maybe tragedy and how you can be reborn after a tragic incident,” says Sanchez.

For this Soup & Stories, Sanchez is preparing homemade chili with a side of rice mixed with carrots, peas, and corn with lettuce, with the the help of her two daughters.

As they cook, people file into the space. Many of the visitors are business professionals who have come to learn more about the organization. They find a place at a table in thee middle of the room, with the open kitchen behind them and an art gallery in the next room.

The Welcome Project is next to WavePool Art Gallery. The organizations work together on a number of project, including mock citizenship interview opportunities. Other programs include the Camp Washington farmer’s market, artist made goods, and an ever-changing art gallery.

“It’s another way we can connect with community members,” says Erika Allen, The Welcome Project’s interim director. “We become friends and they tell us what it is that they need. Sometimes, they give us suggestions, they come in to say ‘hello.’ It has created so many friendships.”

– Lauren Artino