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 Non-members can email or call customer service at 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  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, and 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, call (513) 561-7400, or email