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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 the national eye. In addition to Rouse - who has been throwing down some badass barbecue at SMOQ for the past couple of years –Jared Bennett (Orchids, Daveed’s, Nectar, and Chalk) steps into the role of sous chef, and Josh Munchel on to the line. Munchel spent the past year breathing new life into the menu of the Radisson in Covington, and years prior as sous chef at Via Vite and Cumin. Food and Beverage Director Melanie Tapp, who joined 21c in 2009, will oversee the front of the house. From our local pool of talent, wine wonk Megan Kelly (Bouquet Restaurant and Wine Bar) moves into the position of Beverage Manager, and Joe Leftin (LaPoste, Honey) to Restaurant Manager. Hella good indeed. 21cmuseumhotels.com/cincinnati/
ELI'S COMIN'. TWICE.
Elias Leisring is opening a second location of his wildly popular Eli’s BBQ in Over-the-Rhine at Vine and 14th St. In addition to his signature pulled pork, smokin' ribs, and killer 'cue sides, the new location will include beer, wine, and liquor. Leisring says no crafty cocktails—his bar menu will go cowboy hard, serving canned beers and straight up mixers. The cash-only restaurant will seat about 40, and weather permitting, another 30 in the outdoor courtyard. Leisring expects to be open seven days a week with later hours than his Riverside Dr. location, and is shooting for an opening date of January 2013. elisbarbeque.com
Look for traditional Japanese ramen as well as Vietnamese and Thai noodle dishes to go mobile this spring when Stir Noodle Truck joins the food truck revolution. Eli Stull, a graduate of Midwest Culinary Institute, will be serving an a la carte menu of handmade noodles and broths to mix with your choice of meats, fresh and pickled vegetables, and poached eggs. Follow Eli on Facebook and Twitter at Stir Noodle Truck.
Ryan Santos is moving his Arts & Lettuce pop-up dinner series to Streetpops, the gourmet popsicle store located at the corner of Main and Liberty St. in Over-the-Rhine. The dinners take place 3 nights / per month with two seatings of up to 10 people each per night (5:30 and 8:30 pm). The 4 - 7 course meals cost $55 per person (which includes tax but no gratuity), and are by email reservation only. BYOB is encouraged. Seats are still available for the November series on the 27th, 28th, and 29th. The menu for all three nights includes vegetables, fish, meat, seafood, meat, and game. For inquiries: firstname.lastname@example.org Reservations: http://pleasetoeatyou.com/signup
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