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!

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.

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

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.

Greeting
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.