Tuesday, April 8, 2014

Mind of a Chef Announces Season 3 on PBS

Narrated by Executive Producer Anthony Bourdain, THE MIND OF A CHEF is that rare and beautiful thing: an intelligent television show about cooking. Season Three of the James Beard Award-winning series from Zero Point Zero Production and presented by WGBH Boston on PBS goes into the minds of chefs Edward Lee and Magnus Nilsson, and will follow these two great culinary figures from the kitchens they call home to their travels around the world in search of ingredients, inspiration, and the perfect meal.

"Season Three of The Mind of a Chef gives us yet another opportunity to push the boundaries of food television even further," said Executive Producer Joe Caterini. "We’ve got two great minds this year. Ed Lee blends big city and international experience with small town heart and focus in his food. On the other hand, Magnus Nilsson takes us in a completely different direction – we head to the northern reaches of Sweden for a rare all-access look at what it takes to maintain his extremely high standards at what could be the most creative and surprising restaurant on the planet. It’s going to be an extremely exciting season.”

As in Seasons One and Two, which featured chefs David Chang, Sean Brock, and April Bloomfield, THE MIND OF A CHEF Season Three will continue to combine cooking, travel, history, humor, art, and science into a cinematic-style journey, each episode going deep into inspirations and the creative drive behind the culinary industries greatest minds.

Season Three will be comprised of 16 half-hour episodes featuring on what it truly means to cook, think, create and live in the food-obsessed world that is THE MIND OF A CHEF. Alongside domestic locations like New York, Kentucky, and the Gulf Coast, Season Three will feature far-flung destinations such as France, Argentina, Northern Sweden, and the remote and pristine Faroe Islands. In their respective travels, Ed Lee and Magnus Nilsson meet up with their friends and colleagues such as Ramen master Ivan Orkin, Pok Pok’s Andy Ricker, Top Chef Paul Qui, Actress and Comedienne Aisha Tyler, legendary Parisian chef Pascal Barbot of Astrance, and more.

"This season we are especially privileged to have the two incredible chefs who open their minds and their kitchens to us,” said Laurie Donnelly, WGBH Executive Producer of Lifestyle Productions. “Ed Lee brings history and heritage to the table in unexpected new ways, and Magnus Nilsson grants our cameras unprecedented access to film at his world-ranked Fäviken, which will give American viewers a rare dining experience of this remote Swedish gem and the unusual experience he has created there.”

Following its first season, THE MIND OF A CHEF was awarded a prestigious James Beard Foundation Award in 2013 for Best Television Program on Location. Season Two is currently nominated for a 2014 James Beard Foundation Award, with the winners to be announced in May 2014. THE MIND OF A CHEF Season Three kicks off brand-new episodes beginning Saturday, September 6, 2014 on PBS (check local listings).

Tuesday, March 18, 2014

Parkers Blue Ash Grill Madtree Beer Dinner

After a long winter, we welcome spring and the boys of summer back to Cincinnati Enjoy a five-course dinner prepared by Executive Chef Josh House and paired with five equally delicious beers from Cincinnati's own Madtree Brewing Company. Let's go Reds!

First Course
Pork Belly Skewers
Paired with Madtree Lift

Second Course
Cincinnati Charcuterie
Paired with Madtree Rounding Third

Third Course
Cracker Jack Crusted Bass
Paired with Madtree Ruck Stop

Fourth Course
Ohio Proud Ribeye
Paired with Madtree Identity Crisis

Fifth Course
Madtree Beer Float
Paired with Madtree Gnarley Brown

Seating is limited for this special dinner. Call us today to make your reservations! $50 per person all inclusive

Wednesday, March 5, 2014

Lobster Madness at Eddie Merlot's

Banish winter woes and celebrate the arrival of spring with the return of Eddie Merlot’s (10808 Montgomery Rd.; 513.489.1212) Lobster Madness event. The premier steakhouse, known for its exceptional prime-aged beef, fresh seafood, and an extensive collection of wines; invites diners to enjoy a number of specialty seafood menu options, available for a limited time during the months of March and April.

Concepted by Executive Chef Bryan Hopping, the Lobster Madness menu features a number of indulgent offerings, including Lobster with Pappardelle Pasta ($26) in a buttery cream sauce, housemade Lobster Bisque ($8), and individual servings of the Eddie Merlot’s signature Lobster Macaroni & Cheese ($12).

“Lobster Madness is one of our favorite events of the year,” says Hopping. “To our guests and our culinary team, it signifies the beginning of spring and return of seasonal dishes that incorporate fresh produce and ingredients.”

The Lobster Madness celebration goes into overdrive every Friday with Eddie Merlot’s twin lobster special, when guests can enjoy two 1.25 pound lobsters for $39.95. The weekly special will be offered from March 8 through April 18.

With a reputation for memorable service and exceptional USDA Prime aged steaks, Eddie Merlot’s offers a modern steakhouse experience utilizing from-scratch processes and hand-cut beef. The 9-unit Midwestern brand, founded in 2001 by President Bill Humphries, celebrates the heart of hospitality and a commitment to the highest quality, freshest ingredients in a comfortable atmosphere. For additional information on each location, or to make reservations, please visit www.eddiemerlots.com.

Summer Celebration Season - Amoretti Gourmet Icing

Summer "holiday" season is upon us, which means baked goods become the star of the party! From cookies and cakes to macaroons and truffles, there's not one get together that goes by without something sweet And since we eat with our eyes first, dessert must both look and taste the part. New Amoretti Gourmet Icings – now available at Williams-Sonoma this – deliver on both accounts.

Amoretti's Gourmet Icings, first designed to meet the standards of professional pastry chefs, equip the at-home culinary connoisseur with an arsenal of never-ending creative ideas. Icing isn't just used for cakes and cupcakes anymore. Spread, piped, or whipped, use Amoretti's Gourmet Icings to delicately flavor buttercream, ganache, cream cheese, and whipping cream to fill beignets, truffles, cream puffs, and pastry shells . Or, heat them up for a glaze or drizzle on bundt cakes, cake pops, cinnamon rolls, doughnuts, and waffles.

Choose from salty-sweet flavors, like Maple Bacon (online only) and Salted Caramel, or classics like Fudge Brownie, Vanilla, Lemon, Strawberry, and Orange Cream to add layers of flavor to your homemade desserts. All Amoretti Gourmet Icings are shelf stable, and made with the finest, freshest ingredients and natural flavors.

Amoretti Gourmet Icings come in 12oz jars and retail for $9.99 at Williams-Sonoma's nationwide or on amoretti.com.

Friday, February 28, 2014

10TH Annual Mardi Gras at Findlay Market

WHAT: Get ready for a hot time when Findlay Market puts on its best French Quarter imitation!

Merchant Spirit contest for best stand decorations and staff costumes. Our panel of judges: Stephanie Cappel, Cappel’s Inc.; Julie Smith-Morrow, Dress for Success; and Kim Starbuck, Crown OTR. (Winner announced at 11:45)

People’s Choice Award – Shoppers can spend a buck to vote for their choice for best decorated stand and staff. Ballots will be available at merchant stands and at event table. All proceeds will benefit Music in the Market program.

Mardi Gras King and Queen, Bob Schwartz and Bryn Mooth will be crowned before leading revelers on a Parade throughout the Market to the music of Lagniappe. (King and Queesn crowned 11:45am; Parade begins at Noon))

Great Line-up of Local Music:
Lagniappe – 10:30 to 11:30
Cincy Brass – 12:30 to 1:30
Robin Lacy & DeZydeco – 1:45 to 2:45
Ricky Nye – 3:00 to 4:00

OTR Biergarten open in the Music tent.

Corporation for Findlay Market and the Merchant Association serve free samples of a traditional lowland seafood boil beginning at 12:30 until it’s gone.

Friends of Findlay Market will pass out free beads and baubles all-event long.

WHERE: 1801 Race Street, Cincinnati, OH 45202. Festivities will take place on south side of historic markethouse

WHEN: Sunday, March 2nd from 10a to 4p

WHY: Because it's been one long winter and we could all use a New Orleans-style good time!

Thursday, February 20, 2014

TCBY and Mrs. Fields Unite To Offer – And Celebrate – The Sweetest Pair

Famous Brands, the parent company to TCBY™ and Mrs. Fields™, is bringing together its renowned brands in the first ever joint consumer offering. On February 20, 2014 – for a limited time – TCBY will feature Mrs. Fields Chocolate Chip Cookie and Peanut Butter Dream Bar flavored yogurts with Mrs. Fields Nibblers bite sized cookie toppings.

To celebrate the delectable pairing, TCBY will host an online contest to find America’s sweetest couple. From now until April 20, 2014, soon-to-be-betrothed couples can enter to win a Mrs. Fields and TCBY dessert bar at their upcoming wedding reception or engagement party. During the nine-week campaign, followers on TCBY’s Facebook page will participate in the unfolding courtship between cartoon yogurts and toppings while they are encouraged to submit for, or nominate, real-life sweetest couples.

Mrs. Fields, America’s most beloved cookie, and TCBY, the first and largest frozen yogurt brand, came under the same umbrella company in 2000. This is the first time the two brands are combining their talents with TCBY treats that showcase the harmonious pairing.

“It just made sense that these two brands come together with a unique product offering,” says Dustin Finkel, Vice President of Marketing & Strategy at Famous Brands International. “The TBCY and Mrs. Fields pairing offers the best of the fro-yo and cookie worlds. We look forward to celebrating the union – and sharing the love – with America’s sweethearts.”

The Sweetest Pair social media contest will begin on February 20, 2014, with the final couple to be announced on April 25, 2014. TCBY and Mrs. Fields will provide a delicious catered dessert bar to ensure a sweet experience for the couple and their guests.

Thursday, February 13, 2014

Wholly Wholesome Pie Facts to Celebrate National Pie Month!

General Pie Facts:

o Approx. $700 million in pies (approx. 186 million units) are sold in grocery stores every year. This does not include restaurants, food service or price clubs, only grocery stores.
o Pumpkin pie was first introduced to the holiday table at the pilgrim’s second Thanksgiving in 1623.
o 90% Americans who believe a slice of pie represents one of the simple pleasures in life

Pie By the Numbers

o 36 million Number of Americans who identify apple pie as their favorite
o 47% Americans for whom the word “comforting” comes to mind when they think of pie
o 6 million Number of American men ages 35-54 who have eaten the last slice of pie and denied it
o 27% Americans who believe chocolate pie is the most romantic to share with someone special
o 1 in 5 Proportion of Americans who have eaten an entire pie by themselves
o 113 million Number of Americans who have eaten pie for breakfast
o 75 million Number of Americans who prefer to drink milk with their pie
o 32% Americans who prefer no crust on top of their pie
o 90% Americans who agree that a slice of pie represents one of the simple pleasures in life
o 9% Americans who prefer to eat their pie crust-first
o 7% Americans who have passed off a store-bought pie as homemade
o 18% Men who say their wife makes the best homemade pie
o 2% Women who say their husband makes the best homemade pie

Pie Personalities

o If you love… You are likely to describe yourself as…
o Apple Pie Independent, realistic and compassionate
o Pecan Pie Thoughtful and analytical
o Chocolate Pie Loving
o Pumpkin Pie Funny and independent

Pie Preferences

o More than one-third of Americans have eaten pie in bed
o Nearly one in four women believe that they make the best pie – better than Mom or Grandma
o More than one-third of Americans have craved pie in the middle of the night

Tuesday, February 4, 2014

Summit February Wine Dinner Highlights Fess Parker Wines

Bob Campbell is a wine author, educator and international wine judge. He will visit the Summit Restaurant February 20 for a dinner featuring a wonderful selection of wine from Fess Parker Winery of Los Olivos, California.

Fess Parker Winery - family owned and operated - is celebrating its 25th anniversary this year. Bob will bring a sample of these fine wines, chosen to complement the five-course dinner prepared by Summit Executive Chef Sean Kagy and his team of Midwest Culinary Institute students.

The festivities begin at 6:30 p.m. No need to rush as we provide free valet parking. The cost is $60 per person plus tax & gratuity.

Fess Parker Viognier with Apple, Citrus, Mozzarella, Cream, Butter & Puff Pastry.

First Course
2012 Fess Parker Santa Barbara Chardonnay with Crab, Avocado, Haricots Verts, Endive & Frisee.

Second Course
2010 Fess Parker Santa Rita Pinot Noir with Duck, White Bean Cassoulet & Swiss Chard.

Third Course
2010 Fess Parker Big Easy and 2009 Epiphany Revelation Red with Filet Mignon, Yukon Gold Hash, Prosciutto & Creamed Spinach.

Fourth Course
Lot 90 Fess Parker Frontier Red with Chocolate & Cherry.

Wednesday, January 29, 2014

National Pancake Day is March 4

Get ready. Get Set. And…go to IHOP® restaurants on National Pancake Day, March 4, to enjoy a free short stack of buttermilk pancakes—and help raise money for charity!

IHOP restaurants, offering “everything you love about breakfastSM,” will again serve up free short stacks of its famous buttermilk pancakes on National Pancake Day, Shrove Tuesday, March 4, 2014, and after eight years of success, and over $13 million dollars raised in the United States, the family-friendly restaurant chain will expand the program into Canada, Puerto Rico and offer a similar fundraising effort in Mexico for the first time. IHOP hopes to raise more than $3 million for Children’s Miracle Network Hospitals, Shriners Hospitals for Children and other local charities this year.

More than 1,500 IHOP restaurants in the United States, including, for the first time, Canada and Puerto Rico, will be participating in the 15 hours of pancake delight on National Pancake Day, when millions of free pancakes will be served from 7 a.m. to 10 p.m. In exchange for the free short stacks, customers are encouraged to leave a voluntary donation in support of Children’s Miracle Network Hospitals, Shriners Hospitals for Children and other local charities. In Mexico, IHOP restaurants will offer a stack of two buttermilk pancakes for the radically reduced price of 29 pesos with that money being donated to Asociación Mexicana de Ayuda a Niños con Cáncer, (AMANC) that provides accommodations and resources to children undergoing treatment for cancer and their families.

“Our guests, our franchisees, their team members, and all of us at IHOP- look forward to National Pancake Day every year. Knowing that every free stack of buttermilk pancakes has the potential to improve the lives of the children in their own community makes serving them and eating them even more enjoyable than usual,” said Julia Stewart, Interim President, International House of Pancakes, LLC and CEO of the parent company, DineEquity, Inc. “I’m especially proud that what started as a grass roots effort in a few IHOP markets nine years ago has now grown into a significant and truly international event. This year, with the continued generosity of our guests across three countries, we will be able to support wonderful charities like Children’s Miracle Network Hospitals, Shriners Hospitals for Children and AMANC to save and improve the lives of many children in the communities we serve.”

Beginning February 1 through National Pancake Day on March 4, participating IHOP locations in the United States, Canada and Puerto Rico will also sell “Miracle Balloons” for $1 and $5 each to benefit the local Children’s Miracle Network Hospital. All icon proceeds will help provide life-saving care, equipment and programs at 145 Children’s Miracle Network Hospitals. The Miracle Balloons, another way for guests to get involved in helping IHOP restaurants meet their fundraising goal, will be displayed throughout the restaurants. Customers who purchase a $5 Miracle Balloon will receive a $5 off coupon that can be used during their next dining visit.

For more information on National Pancake Day or to learn more about Children’s Miracle Network Hospitals and make a donation, please visit www.ihoppancakeday.com.

Tuesday, January 21, 2014

Cincinnati Bonefish Grill to Debut Innovative Cocktail in Glass Made Entirely of Ice

In anticipation of the last breeze of winter air, James Beard-recognized mixologist Charlotte Voisey has mixed up a Cold Snap Cosmo served in a glass made of ice. Yes, completely made of ice.

Best handled with a mitten, this perfect combination of sweet and delicious features small-batch Icelandic Reyka vodka, Solerno – a blood orange liquor – and fresh blood orange juice. The two-time Golden Spirit Award winner crafted this cocktail to please the most discerning of drinkers.

Specific molds were created to construct the glass and will be exclusively available at Bonefish Grill restaurants nationwide beginning March 4 through the end of April.

Wednesday, January 15, 2014

Eddie Merlot’s Unveils Beef and Burgundy Menu

Eddie Merlot’s (10808 Montgomery Rd.; 513.489.1212), the premier steakhouse offering exceptional prime-aged beef, fresh seafood, and an extensive collection of wines, is launching a menu of hearty dishes perfect for the colder months ahead. From now through Sunday, February 9, guests of Eddie Merlot’s can enjoy a number of wine-centric offerings as part of restaurant group’s Beef and Burgundy menu.

The specialty selections from Corporate Executive Chef Anthony Dee use the aromatic varietal as an ingredient in a number of classic dishes from Steak au Poivre to Winemaker’s Steak, which are not normally found on the menu. Oenophiles can also complement their meal with a pour of Joseph Drouhin Chorey-les-Beaune, available by the glass ($13) and by the bottle ($49).

“Our Beef and Burgundy menu celebrates two Eddie Merlot’s favorites: a great cut of steak and great glass of red wine,” says Dee. “We’re able to utilize classic cooking techniques to create a menu that features some very rich and intense flavors. The combination of the meat and wine is especially comforting in the colder months when guests are looking for dishes that are reminiscent of slow cooked meals and a warm kitchen.”

Served a la carte, the Beef and Burgundy menu features:

Beef Bourguignon ($24)
Tender beef short ribs simmered with roasted mushrooms, onions, and Burgundy wine

Steak au Poivre ($39)
New York strip steak encrusted with peppercorns, flashed in cognac, and finished with demi-glace

Steak Diane ($32)
Twin filets sautéed with roasted mushrooms and herbed demi-glace

Veal Chop Dijonnaise ($37)
Grilled veal chop simmered in a Dijon mustard sauce with onions and roasted mushrooms

Winemaker’s Steak ($32)
Twin filet medallions with prosciutto, mushrooms and shallots in a Burgundy pan sauce

Thursday, December 19, 2013

Special New Year's Eve Menu and New Year's Day Brunch at Metropole Cincinnati

Metropole, the acclaimed Cincinnati restaurant located in the 21c Museum Hotel (609 Walnut Street), is offering a special prix-fixe New Year's Eve Menu on Tuesday, December 31, beginning at 7:00pm. The menu includes four courses and an amuse-bouche, prepared by chef Michael Paley; tickets are $95 per person, and a Champagne toast will be included at midnight. Metropole will also be open for its regular a la carte menu prior to the New Year's Eve seating, from 5:30pm – 7:00pm. For additional information or to make a reservation, customers can call Metropole at 513.578.6660. Menu details enclosed below:

• Amuse Bouche: Yeasted ‘Everything’ Pancake: beets, charred pears, scallion & horseradish goat cheese
• First Course: Choose from: Mixed Lettuces: shaved radish, pecorino & red wine vinaigrette; Burnt Carrot Salad: avocado, pickled onion, feta & pumpkin seeds; Bone Marrow & Sweet Onion Tart: oxtail marmalade & foie gras mousse; Seared Octopus: fresh garbanzo, blood orange, fresno pepper & upland cress
• Pasta Course: Handmade Tortellini: chestnuts, amaretto, brown butter & sage
• Main Course: Choose from: Diver Scallops: cara cara orange, fennel, red cerignola olive & jalapeño; Charred Quinoa: pumpkin broth, pomegranate, scallion & a sesame cracker; Braised Lamb ‘Crepinette’: mustard jus, mache & kennebec ‘chips’; Muscovy Duck"breast & sausage, hazelnut, cannelloni beans, pickled black cabbage & roasted grapes; Grilled NY Strip Steak: charred maitake mushrooms, taleggio, tarragon & citronette
• Dessert: Choose from: Bittersweet Chocolate Budino: gingersnap & pear sorbet; Blood Orange Semifreddo: with pistachio & nougat

New Year's Day Brunch at Metropole will be available from 10:30am to 2:00pm on Wednesday, January 1, 2014. The menu will include several "Hangover" cocktails, and a full food menu. Cocktails will include:

• Grandma’s Elixir: Blood orange mimosa with a floater of Grand Marnier
• Hair of the Dog: House Bloody Mary with Finlandia, garlic, rosemary
• Release the Hounds: Metropole's take on a salty dog- gin, Stiegl grapefruit radler, grapefruit juice, lemongrass simple syrup, and a salted rim
• Garage Shandy: Bourbon, house ginger beer, OK pilsner

Friday, December 13, 2013

Cincinnati Restaurant Named Seventh Best in USA!

OpenTable announced their Top 100 Restaurants in the U.S. and, new this year, they have also named the top 10 ranked restaurants overall. Hilton Cincinnati Netherland Plaza's fine-dining establishment, Orchids at Palm Court, has been recognized as the seventh best restaurant in the U.S. by OpenTable. The list of winners is derived from nearly five million reviews submitted by OpenTable diners for more than 19,000 restaurants in all 50 states and the District of Columbia as part of OpenTable's Top 100 Restaurants in the U.S. The 100 award-winning restaurants are selected based on feedback collected from OpenTable diners between December 2012 and November 2013.

"We are thrilled that Chef Todd Kelly and his team have received this well deserved endorsement from our guests through their connection with Open Table! We are very proud of Chef Kelly and all that he has accomplished at Orchids at Palm Court in particular and throughout the hotel's food and beverage and catering spaces," said Michel Sheer, managing director of Hilton Cincinnati Netherland Plaza. Chef Kelly added, "We are honored to be so highly regarded by our customers. Our placement in this list solidifies all of the hard work the staff puts forth."

"We congratulate the Top 100 Best Restaurants in America on achieving excellence in culinary creativity and hospitality," said Caroline Potter, OpenTable chief dining officer. "Their skill at delighting diners on every level has consistently earned them rave reviews and a well-deserved spot on this exclusive list."

Thursday, December 12, 2013

Boca Named OpenTable Top 100 Restaurant of 2013

Boca announced today that it has been named a winner of OpenTable Diners' Choice Awards for the Top 100 Best Restaurants in America. The list of winners is derived from more than 5 million reviews submitted by OpenTable diners for approximately 19,000 restaurants in all 50 states and the District of Columbia.

“We are honored by this acknowledgment from OpenTable diners,” chef/owner David Falk says. “It’s humbling and rewarding that diners enjoy their experience at Boca and it pushes us to do even better. We would also like to extend our congratulations to Chef Todd Kelly and his team at Orchids in Cincinnati for being awarded Top Ten!”

Based on feedback collected from OpenTable diners between December 2012 and November 2013, the 100 award-winning restaurants received the highest scores.

“We congratulate the Top 100 Best Restaurants in America on achieving excellence in culinary creativity and hospitality," Caroline Potter, OpenTable Chief Dining Officer says. "Their skill at delighting diners on every level has consistently earned them rave reviews and a well-deserved spot on this exclusive list.”

Thursday, December 5, 2013

Boca Pays Tribute to Chef Jean-Robert de Cavel with 20th Anniversary Celebration

On Friday, November 29, David Falk, the restaurateur and chef behind Boca Restaurant Group and Annette Pfund-De Cavel, organized a surprise dinner to celebrate the culinary lineage of Chef Jean-Robert de Cavel and his 20 years of service to Cincinnati's dining scene.

Falk assembled Jean-Robert’s former chefs, who are now accomplished culinarians in their own rights, to each create a dish for the seven-course menu honoring the patriarch of the former Maisonette restaurants. Highlights of the menu include Perona Farms Smoked Salmon with onion herb crème fraiche and caviar (David Falk); Crispy Sweetbreads with boulangere potatoes, snow peas, mushrooms and sherry sauce (Nate Appleman, Iron Chef, 2009 James Beard Foundation Award Rising Star Chef winner, and Food & Wine 2009 Best New Chef); and Roasted Domestic Venison with huckleberries, sweet potato puree, braised cabbage and sauce poivrade (Jeremy Lieb, Executive Chef of Boca). Additional chefs included Bridget Eagan Lieb, David Cook, Jim Cornwell, and Karen Crawford.

"It was an absolute honor to host such an amazing celebration and to show our appreciation for Chef Jean-Robert,” says David Falk. “As chefs, we wanted to bring to life his impact on the city and showcase how his mentorship shaped our own culinary styles and service standards today. To do the event at Boca, the former Maisonette space where we all studied under chef, brings things full circle for me. The dinner showcases how he has paved the way for generations of amazing chefs to come out of Cincinnati.”

The evening began with Jean-Robert’s closest friends and Cincinnati supporters at Boca who surprised him as he entered the restaurant. After the emotional arrival, the evening continued with Maisonette legends sharing memories of the iconic space as well as Mayor John Cranley proclaiming November 29 as Jean-Robert de Cavel Day in Cincinnati. Additional highlights included commemorative Jean-Robert bobble heads to benefit the The de Cavel Family SIDS Foundation, Cincinnati Symphony Conductor Louis Langrée presented symphony trumpeter Doug Lindsay to play the French National Anthem and a post-party in Sotto.

Friday, November 22, 2013

'Tis the season to keep gifts local and yummy

Are you looking for a unique, healthy and local gift for friends and family this holiday season? Look no further! Green BEAN Delivery brings organic produce and all-natural foods—primarily sourced from local and regional farmers and artisans—directly to Cincinnati homes. The company's network of farmers and artisans—and year round service—gives members a healthy alternative to conventional grocery stores.

All members have to do to get started is go to the website and create an online order, which consists of the produce bin size of their choice, and delivery frequency (weekly or biweekly). Each bin is 100 percent customizable, and members can even add local dairy, meats, bread and other grocery products. More than 400 products are available each week; all of which are all-natural and free of additives and preservatives.

To purchase a gift certificate, current members should visit www.greenbeandelivery.com. Non-members can email or call customer service at info@greenbeanohio.com or (513) 761-2326. A delivery of fresh produce could be exactly what changes someone’s 2014!

Thursday, November 21, 2013

Local Bakery to Provide Homemade Cakes for Honeybaked Ham

Is  baking  no  longer  an  option  with  your  busy  schedule?  Visit  your   local  HoneyBaked  Ham  store  this  holiday  season  and  experience NanCakes'   homemade  carrot  cake!  Made  by  the  best,  from  our  kitchen  to  yours.      

NanCakes  is  expanding  into  Honey  Baked  Stores  around  Ohio  and  in  Kentucky,   including  cities;  Dayton,  Cincinnati,  Lexington,  and Louisville.  

"All  of  us  at  NanCakes  are   thrilled  to  be  selected  by   The  Honeybaked  Ham   Company  to  supply  their   customers  with  holiday   carrot  cakes.  The  credibility   and  impressive  track   record  of  The  Honeybaked   Ham  Company  will  further   establish  NanCakes  as  a   strong  supplier  of  high   quality  desserts  in  the   region.  We  appreciate  the   opportunity,  and  look   forward  to  a  long  mutually   beneficial  relationship."    NanCakes  employs  professionals  who  focus  on  producing  only  the  highest  quality,   best  tasting  NanCakes,  in a  variety  of  flavors  and  sizes.  The  signature  style  of   NanCakes  come  in  individual  mini-­‐bunt  cakes,  however,  they  also  are available  in   several  one-­‐layer  size  cakes.    

NanCakes  can  be  found  at  the  Nordstrom  eBar,  Remke  Markets,  Essencha  Tea   House,  ‘Wich  on  Sycamore  in  Downtown  Cincinnati,  private  and  corporate  functions,   Madison’s  at  Findlay  Market,  Daveed's  Next  Restaurant  and  at  Nancakes.com.  Their   list  of  corporate  clients  includes  Procter  &  Gamble,  Fifth  Third  Bank,  The  Great   American  Tower,  ProScan  Imaging,  Cincinnati  Children’s  Hospital  Kindervelt,   YogaHome  –  Cincinnati,  private  country  clubs  and  many  more.

Friday, November 8, 2013

Wendy’s New Menu Item - Bacon Portabella Melt on Brioche

Wendy’s is at it again with bun innovation – and this time it might leave you tongue-tied. Wendy’s® is bringing back its Bacon Portabella Melt and serving it on a toasted brioche bun, making Wendy’s Bacon Portabella Melt on Brioche (bree-ōhsh) as mouthwatering in flavor as it is tongue-twisting in name.

“We’ve made our Bacon Portabella Melt even more irresistible with a new brioche bun –the kind you’d expect a French chef to make—but at a quick-service price and convenience,” said Craig Bahner, Wendy’s chief marketing officer. “We know our new Bacon Portabella Melt on Brioche may be a mouthful to say. But no matter how you say Brioche or Portabella – we’ll gladly serve it to you.”

Starting with ¼ lb. fresh North American beef patty*, each Wendy’s Bacon Portabella Melt on Brioche is loaded with irresistible flavor, including sautéed portabella mushrooms in creamy cheddar cheese sauce, thick-cut Applewood Smoked Bacon cooked fresh in every restaurant and two slices of American cheese. And the piece de resistance – a soft, buttery, French-style brioche bun made with real eggs and real butter and toasted to order.

The brioche bun is the latest in Wendy’s bread innovation line-up. From the multi-grain flatbread introduced in the spring to the wildly popular authentic pretzel bun, the new brioche is the third premium bread introduced by Wendy’s this year.

Beginning November 11th
The Bacon Portabella Melt on Brioche is rolling out to all U.S. Wendy’s restaurants beginning Nov. 11th. It’s available for a limited time -- until late December. Recommended price is $4.79 (prices will vary by market).

Goodbye, Pretzel. It’s Time to Start Seeing Other Buns.
Consumers’ summer love affair with Wendy’s pretzel bun offerings extended into the fall, but now it’s time to say goodbye to make room for other buns. Wendy’s pretzel bun is leaving restaurants this month as supplies end. While this may go down as one of the toughest break-ups in the history of quick-service restaurants, consumers must soon set their love of Wendy’s pub-inspired pretzel offerings free. Perhaps absence will make the heart grow fonder…

“We don’t want to bring heartache to our loyal pretzel fans, but we’re standing by our original commitment to serve our pretzel offerings for a limited time,” Bahner said. “With the departure of the pretzel bun comes the introduction of other innovative breads paired with unique flavors we believe our customers will love.”

Monday, November 4, 2013

New Cookbook, TLC Kitchen: 150 Timeless Recipes From Our Family To Yours, Launches Today

Discovery Communications, the world’s number-one nonfiction media company, and Parragon, Inc., a leading publisher with over 100 million cookbooks sold globally over the last four years, today announced the publication of TLC Kitchen: 150 Timeless Recipes From Our Family To Yours. The cookbook serves up delicious, easy-to-make recipes from a variety of chefs, featuring contributions from stars of TLC’s most popular series.

The 256-page hardcover book (SRP $19.99) is available at a variety of retailers including Barnes & Noble, Amazon.com and TLCStore.com. Featured TLC personalities include Buddy Valastro (Cake Boss), June “Mama June” Shannon (Here Comes Honey Boo Boo), Jen Arnold and Bill Klein (The Little Couple), Randy Fenoli (Say Yes to the Dress), Katherine Kallinis Berman and Sophie Kallinis LaMontagne (DC Cupcakes), and Marisa Lopez (Next Great Baker).

The cookbook and corresponding e-book feature recipes for every taste, from breakfast and brunch to family dinners and desserts. Each includes serving sizes, prep time and helpful hints. Full-color photos are paired with each recipe, and many recipes feature step-by-step visual instructions.

The e-book edition allows users to take recipes with them anywhere they go. The TLC Kitchen: 150 Timeless Recipes From Our Family To Yours e-book version is available from iBooks, Nook and Kobo.

“This cookbook is our way of inviting fans and families to bring a taste of TLC into their own kitchens, and the familiar faces that contributed recipes to this cookbook know that good food can bring families closer together,” said Elizabeth Bakacs, Vice President of TLC Licensing. “Through this partnership with Parragon, we look forward to expanding your recipe collection to include TLC’s family favorites.”

“We are happy to have partnered with TLC for this exciting collaboration. TLC’s extraordinary roster of talent is already a familiar group in living rooms across America and we hope to extend that relationship into the kitchen with this fantastic new title that offers delicious recipes with simple, clear instructions and stunning photography! There really is a recipe for everyone,” offered Venetia Davie VP New Business Development, Parragon.

OEFFA’s free public farm tour series will conclude this weekend in Hamilton County with a tour of Turner Farm

Turner Farm is a 160 acre farm located in suburban Cincinnati. They raise about six acres of certified organic vegetables, herbs, and flowers, with production in high tunnels, cold frames, and under row cover year round. Draft horses are used for much of the field work. They also raise pastured hogs, lamb, and poultry and offer educational programs for schools and the public. Products are marketed through the Madeira Farmers' Market, restaurants, a community supported agriculture (CSA) program, and on-farm sales.

In response to growing consumer demand and market opportunities for winter produce, the farm is working to expand fall and winter production of vegetables including lettuce, arugula, carrots, parsnips, kale, broccoli, and cauliflower. Join the farm's education director, Melinda O'Briant, and garden manager, Megan Gambrill, to learn about the advantages of cold weather vegetable production and see what can be grown in Ohio during the fall and winter.

This tour is part of the 2013 Ohio Sustainable Farm Tour and Workshop Series featuring free public tours of some of Ohio’s finest sustainable and organic farms. Seventeen tours and workshops, held between June and November, are being sponsored by OEFFA. The series is promoted in cooperation with the Ohio State University Sustainable Agriculture Team and the Coalition of Ohio Land Trusts, who are sponsoring additional tours.

Directions: Turner Farm is located at 7400 Given Rd., Cincinnati, OH.
From I-275 E, take Exit 52 toward Loveland and Indian Hill. Turn right on Loveland Madeira Rd. Turn left on Spooky Hollow Rd. Take the first right to stay on Spooky Hollow Rd. Turn right on Given Rd. Turner Farm is on the left.

From 1-71 S, take Exit 12 for Montgomery Rd. Turn left on Montgomery Rd. Turn right on E. Galbraith Rd. Galbraith Rd. becomes Kugler Mill Rd. Turn right on Given Rd. Turner Farm is on the left. (NOTE: These directions were incorrect in the print and .pdf versions of the farm tour brochure. Please use these corrected directions instead.)

More Information: For more information about Turner Farm, go to www.turnerfarm.org, call (513) 561-7400, or email turnerfarm@zoomtown.com.