News you can digest.
More Bourbon. More Scotch. More Beer.
The Party Source in Bellevue has begun multi-million dollar construction that will add an additional 30,000 square feet, making it one of the largest retail alcohol / beverage stores in the country. According to Party Source president Ken Lewis, the additional space will create room for a dramatic expansion of the artisanal distilled spirits – particularly bourbon and rye with a library of 400-plus selections – as well as a nano-brewery and a craft beer bar with 40 taps. The expansion will also clear the way for the development of a microdistillery that will feature on-site tours and educational programs, as well as including an indoor / outdoor multi-purpose roof garden that can accommodate 150 guests for private gatherings. www.thepartysource.com
What: Christian Moerlein Brewery panel discussion.
Where: The Main Library, 800 Vine St., Downtown. (513) 369-6905
When: Saturday January 21st, 2:00pm.
Who: Beer historians to include Greg Hardman, Michael D. Morgan, Steve Hampton, and Don Heinrich Tolzman discuss the Christian Moerlein company and the rejuvenation of the Cincinnati’s German brewing heritage. Moderated by Dan Hurley.
More Beer! And All Things Local.
What: Party! Featuring local music + beer + food + art.
Where: Arnold’s Bar and Grill, 210 E. 8th St., Downtown. (513) 421-6234 www.arnoldsbarandgrill.com
When: Saturday January 21st.
*Bonus: Every partygoer will receive a coupon book with discounts from local businesses like Park + Vine, Atomic Number 10, The OHIO Bookstore, Iris Book Café, Urban Eden, Another Part of The Forest, and more.
My Muse! guid, auld Scotch Drink!
What: Annual Burns Night Celebration; revelry honoring Scotland’s beloved poet and haggis lover, Robert Burns.
Where: Nicholson’s Tavern & Pub 625 Walnut St. (513) 564-9111 www.nicholsonspub.com
When: Monday January 23rd.
*If you’re not familiar with haggis, consider a rather rotund sausage made from minced sheep and lamb organs, onion, oatmeal, suet, and seasonings stuffed into a stomach lining or casing and then simmered in stock for several hours. Not a fan? In addition to Nicholson’s regular dinner menu, Chef Mark Bodenstein will feature some Burns Night specials. Reservations are suggested but not required.
Jason Perkins, a 2004 graduate of Midwest Culinary Institute, hits the road this month with his new food truck EAT. Specializing in contemporary casual, "finer dining", Perkins - who worked in the flavor industry for several years - will feature a menu of appetizers, snacks, soups, salads, pastas, and sandwiches made from fresh, seasonal, and local ingredients. Look for shrimp bisque, New England style clam chowder, vegetarian chili, and chicken gumbo among the soups; a grilled paneer cheese sandwich with fiery onion chutney, tmarind sauce, and mixed greens on a crusty bread among the sandwiches. Perkins wants this to be an interactive experience, with the menu "reflecting what customers are looking for." Look for EAT to initially be cruising the industrial office parks of Blue Ash ("a really underserved area" claims Perkins) during the day, and Northside and U.C. areas in the evenings. For daily whereabouts - plus any menu or location feedback - go to www.eatmobiledining.com.
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