http://www.cincinnatimagazine.com/dining/anotherbite/home.aspxAnother Bite, Cincinnati dining blog by Donna Covrett.en-usCopyright 2013, CincinnatiMagazine-NAWed, 22 May 2013 02:47:36 GMTMon, 08 Apr 2013 18:55:31 GMT1http://emmisinteractive.comLocal restaurateurs Dan and Lana Wright and their restaurant Abigail Street star in an episode of America's Best Bites, a new series on The Cooking Channel debuting April 20th. Each 30-minute episode, hosted by Natalie Forte, focuses on one establishment in one city and features a few of its best dishes. The Los Angeles production filmed the Wrights and their popular 2-year-old restaurant in January, along with its Over-the-Rhine neighborhood as well as other Cincinnati streets and landmarks.  What: America's Best Bites featuring Abigail Street with owners Dan and Lana Wright Where: The Cooking Channel When: Saturday May 4th, 4:30pmET  http://www.cincinnatimagazine.com/dining/anotherbite/blogentry.aspx?BlogEntryID=10527959http://www.cincinnatimagazine.com/dining/anotherbite/blogentry.aspx?BlogEntryID=10527959Mon, 08 Apr 2013 18:55:31 GMTFinding purity in a dream and a pot of tomatoes. Since the age of 16, I’ve had a frequently recurring dream. The setting is always the same: A small village in Italy, a cottage overlooking the sea. I don’t possess any of my fair German attributes; rather I’m olive-skinned with dark hair (and since it’s my dream, I resemble a young Sophia Loren). By the setting’s color palette and style of yellow dress I’m always wearing, it appears to be late 1940s. Because I’ve chosen to remain unmarried, instead having a steady supply of lovers (if you looked like Sophia Loren, you would too), I’m treated by the rest of the deeply religious villagers as a persona non grata. That is until one day, I win their hearts. And since we’re talking about Italians, naturally it’s through their appetite. From a bumper crop of tomatoes grown in my idyllic garden-by-the-sea, ...http://www.cincinnatimagazine.com/dining/anotherbite/blogentry.aspx?BlogEntryID=10209498http://www.cincinnatimagazine.com/dining/anotherbite/blogentry.aspx?BlogEntryID=10209498Fri, 22 Feb 2013 16:14:34 GMTSomewhere in your bleak, mid-winter musings, you’ve had the fantasy: you want your own restaurant. Not a fancy-schmacy city place, but a Mayberry RFD-ish small town spot with checkered tablecloths and mismatched china. A place where you can serve your grandmother’s recipe for fried chicken and dish up sundaes for adoring children. Well, it looks like your Aunt-Bee-Meets-Martha-Stewart idyll is as close as Waynesville. The Corwin Peddler—a three-seasons ice cream parlor, teashop, restaurant, and bike rental combo—is on the market. Why the bicycle rental? The Corwin Peddler—beloved of wheelmen all over Ohio—sits right on the Little Miami bike trail. Hence the sideline business. Why the teashop? The Copple family--owners since since 2006--are British, and so afternoon tea is always on offer . But they're also aware of what fresh air and exercise can do to an appetite, which is why your future customers might also expect to see Ploughman’s Lunch ...http://www.cincinnatimagazine.com/dining/anotherbite/blogentry.aspx?BlogEntryID=10497232linda@cincinnatimagazine.com (Linda Vaccariello)http://www.cincinnatimagazine.com/dining/anotherbite/blogentry.aspx?BlogEntryID=10497232Wed, 30 Jan 2013 21:27:17 GMTA few of the food and cookbooks I’ve been reading and cooking from over the past several months. Most of these make great gifts and are available at local bookstores or amazon.com. The Country Cooking of Ireland by Colman Andrews Don’t believe the cabbage and potato stereotype—a lot has changed throughout the culinary communities of Ireland. Meticulously researched and reported by acclaimed food writer Colman Andrews, the earthy fare from the good people of Ireland is celebrated through beautiful photography, interviews, stories, and recipes both simple and esoteric. Ruhlman’s Twenty by Michael Ruhlman Michael Ruhlman is my foodie crush. Handsome, smart, articulate, and a thoughtful observer of the culinary world, he’s written some of my favorite food-related books over the past 15 years that began with The Making Of A Chef. In his latest, Ruhlman plugs 100 recipes into 20 techniques and key elements of cooking—Salt, Water, Acid, Butter, Roast, ...http://www.cincinnatimagazine.com/dining/anotherbite/blogentry.aspx?BlogEntryID=10476495http://www.cincinnatimagazine.com/dining/anotherbite/blogentry.aspx?BlogEntryID=10476495Mon, 10 Dec 2012 16:33:45 GMTAfter four years as Executive Chef of The Cincinnatian Hotel, Jose Salazar has left to pursue new projects. While his own restaurant is in the works for the near future, Salazar will be overseeing the kitchen at Abigail St. (Over-The-Rhine) for the next few months. Says Abigail St. owner Dan Wright: "I love Jose's food, my crew loves him, he's über-talented, and he happens to be a great friend of both Lana and I. We spent our first day together butchering a lamb and a pig." No word on who will replace Salazar at The Cincinnatian. http://www.cincinnatimagazine.com/dining/anotherbite/blogentry.aspx?BlogEntryID=10475956http://www.cincinnatimagazine.com/dining/anotherbite/blogentry.aspx?BlogEntryID=10475956Thu, 06 Dec 2012 20:37:21 GMTThink your Thanksgiving meal is a big deal? Check out the annual Thanksgiving buffet that Chef Todd Kelly of Orchids at Palm Court oversees. Number of guests: 1100Number of slow roasted turkeys: 35Total pounds of turkey: 700Pounds of traditional sage stuffing: 130Number of prime rib roasts: 30Total pounds of beef: 380Pounds of fresh fish: 200Pounds of crab claws: 150Pounds of shrimp: 150Pounds of smoked salmon: 80Pounds of potatoes ordered: 700Pounds of prepared mashed potatoes: 400Pounds of prepared sweet potatoes: 300Number of house-made rolls: 800Number of house-made biscuits: 200Pounds of butter ordered: 272Number of pies: 100Number of whole cakes: 100Number of cupcakes: 400Number of chocolate covered strawberries: 500Number of miniature pastries: 4,000Cases of cut fruit: 15Ice carvings: 2Number of kitchen staff: 35Number of hours worked: 350 for ...http://www.cincinnatimagazine.com/dining/anotherbite/blogentry.aspx?BlogEntryID=10469288http://www.cincinnatimagazine.com/dining/anotherbite/blogentry.aspx?BlogEntryID=10469288Wed, 21 Nov 2012 21:01:31 GMTMany restaurants proudly support local farmers and food artisans. The Wildflower Cafe (Mason) takes it a step further with a large blackboard illustration of Ohio that features the name and location of each business they support. Chef Todd Hudson's committment to building his menu around the available ingredients from these providers is unwavering. On a recent dinner in early November, there was not a tomato in sight. http://www.wildflowercafeandcoffeehouse.com   http://www.cincinnatimagazine.com/dining/anotherbite/blogentry.aspx?BlogEntryID=10461355http://www.cincinnatimagazine.com/dining/anotherbite/blogentry.aspx?BlogEntryID=10461355Mon, 05 Nov 2012 19:23:36 GMTThis sweet little foods company has been appearing on Park + Vine store shelves and at festivals and farmers markets city-wide. They create locally sourced sauces and spreads like cilantro pesto, walnut butter, and most recently, maple cider vinagrette. Best of all, a portion of proceeds goes to Adore-a-Bull Rescue, in honor of—you guessed it—Riley the dog.http://www.cincinnatimagazine.com/dining/anotherbite/blogentry.aspx?BlogEntryID=10459068abrownlee@cincinnatimagazine.com (Amy Brownlee)http://www.cincinnatimagazine.com/dining/anotherbite/blogentry.aspx?BlogEntryID=10459068Wed, 31 Oct 2012 15:39:23 GMTNews you can digest. Findlay Market will host its third annual Fall Food Festival on Sunday, October 28th from noon until 4pm. Live music from Ghost Trees and StarDevils, food tours and seasonal cooking demos, a scavenger hunt, circus performers, and a raffle are just part of the activities lined up. New this year: Pie contest! Open to amateurs only, and judged by professional bakers. For complete rules go to:http://www.findlaymarket.org/blog/index.php?newsId=346 ###  21c + METROPOLE “Hella good team” says Jackson Rouse, who has signed on as executive sous chef at Metropole, the restaurant of the eagerly awaited 21c hotel. Named after the historic building renovated by 3CDC, Metropole will feature Executive Chef Michael Paley’s modern cuisine, which celebrates the culinary traditions, local growers, and food artisans of our region. Paley is responsible for bringing Proof On Main – the restaurant of the award-winning 21c Museum Hotel in Louisville - into ...http://www.cincinnatimagazine.com/dining/anotherbite/blogentry.aspx?BlogEntryID=10454354http://www.cincinnatimagazine.com/dining/anotherbite/blogentry.aspx?BlogEntryID=10454354Tue, 23 Oct 2012 15:00:41 GMTAutumn—otherwise known as chicken soup season—is upon us. And this blogger is prepared to make a strong statement on that subject: The sopa de pollo at Taqueria Mercado is as good as it gets. The ingredients are fresh, the broth is mildly spicy, the chicken is a rustic mix of white and dark meat, and there is a special surprise ingredient (avocado!). I paired it with an al pastor taco, but the huge soup serving would have been plenty. Most of all, on a gray and chilly day in the middle of a gray and chilly week, this soup brought me back the land of the living.http://www.cincinnatimagazine.com/dining/anotherbite/blogentry.aspx?BlogEntryID=10449570abrownlee@cincinnatimagazine.com (Amy Brownlee)http://www.cincinnatimagazine.com/dining/anotherbite/blogentry.aspx?BlogEntryID=10449570Fri, 12 Oct 2012 14:28:16 GMT