Thursday, February 16, 2012

Supper Club hosted by Cincinnati Nature Center - Feb 23

The Cincinnati Nature Center and Edible Ohio Valley are partners in celebrating each season with an Edible Supper Club dinner at the historic Krippendorf Lodge. To celebrate each season, Edible Culinary Director Chef Joanne Drilling (former chef of Slim's and Lavomatic) masterfully integrates seasonal - and local - ingredients into each course of a five-course meal. This winter season's Edible Supper Club menu is inspired by maple syrup and will be held on Thursday, February 23, at 7pm.

Next week each guest will enjoy a seasonal, locally-sourced five-course meal at a communal table for 30. The Cincinnati Nature Center's Associate Program Director Jason Neumann, will dine with us to discuss harvesting sap and refining maple syrup on the grounds of the Cincinnati Nature Center.

Jenny Crocker, one of our guests at the inaugural Edible Supper Club in August 2011, which celebrated tomatoes, commented on how much she appreciated the Edible Supper Club experience: "This was an amazing dinner. Since the dinner, I visited Pics Produce to see Joe's amazing tomatoes and produce, dined at Murphin Ridge, joined The Cincinnati Nature Center, and signed up for the next Edible Supper Club."

Reservations for the Supper Club at the Krippendorf Lodge are purchased on the events page of the Edible Ohio Valley website for $64 (, or by calling 513-297-0810. A cash bar with local wine and beer is available for diners as well.

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