News you can digest.
Chef Mark Bodenstein, who came on board as Executive Chef of Nicholson’s this past November, introduces his new lunch and dinner menus Monday, February 20th. The 31-year-old Bodenstein trained in kitchens worldwide as well as with award-winning chef Kathy Cary at Lilly’s (the Louisville restaurant with the long-standing tradition of building its menu from local products) before generating buzz when he opened NuVo (Newport) in 2008. He subsequently moved to take the helm of Chalk Food + Wine where he introduced area diners to some killer duck fat fries. Those killer fries proudly take first position on the new menu along with housemade pickles, a charcuterie board, deviled eggs with foie gras and candied lardons, plus other snacks, small plates, sandwiches, main courses, and desserts. 625 Walnut Street, Downtown (513) 564-9111 nicholsonspub.com
A sampling from the menu:
Duck Fat Fries house made catsup, aioli
Poutine mushroom ragu, truffle, fresh cheese
Pub Bread Board Scottish butter, olive oil, house- made jam, pork “butter”
Gratin of Potato Soup warm bread, lavender pork “butter”
Chicken & Dumplings polenta dumplings, parmesan & chive broth
Woodlands Charcuterie housemade terrine, pate, pub mustard, pickled vegetables, bread
Seafood Sausage baby greens & herb salad, warm butter & lemon vinaigrette
Scottish Mince Pie orange, fresh apple, watercress
Pub Burger prime beef, Scottish cheddar, seasonal toppings
Grilled Cheese & Tomato Basil Soup Scottish &Irish cheddars, herbs, caramelized onions
Fish & Chips fresh haddock, duck fat fries, lemon, house made tartar sauce
Pan Roasted Pleasant Hill Farms Chicken caramelized Brussels sprouts & carrots, pan jus
Grilled Steak & Duck Fat Fries red wine bordelaise, herbed bone marrow butter
Carriage House Farms Polenta ragu of mushroom, sage, brown butter, mudd foot hen egg
Vanilla Rice Pudding 12yr butterscotch sauce
LA PETITE PIERRE
One of my favorite restaurants in the city is a small roadside cafe in Madeira, where chef Suzy Adrian-de Young – daughter of the late chef Pierre Adrian (who earned Maisonette its first five-star rating) – creates superb French country fare. Sister / partner Michele runs the intimate antique and flower filled dining room with gracious attention. La Petite Pierre is only open Friday and Saturdays 5-9 pm. Reservations are necessary.
7800 Camargo Rd. Madeira (513) 527-4909
This weekend’s menu:
Moules and Frites
Crispy Sweetbreads and Shiitake Mushroom Sautee
La Petite Pierre House Salad
Baked Oysters on the Half Shell Pernod creamed spinach & bacon
Honey Roasted Beet and Baby Arugula Salad fennel roasted pecans, minted feta cheese & a reduced balsamic glaze
Soup du Jour
Pan-roasted Salmon coconut cilantro emulsion, Indian-spiced mashed sweet potato with raisins & cashews
Tournedos of Beef pinot noir reduction and potato roesti with raclette cheese & carmelized brussel sprouts
Pan-roasted Chicken crabmeat & cognac-mustard sauce
Provencial French Cassoulet confit of duck, merquez and lamb
Blueberry Pear Clafoutis
Lemon Icebox Pie
CONCERT:NOVA PRESENTS ITS 1ST ANNUAL FOOD + MUSIC FESTIVAL
I am a huge fan of concert:nova, the exploratory, barrier-busting chamber ensemble that performs traditional and contemporary classical music in intimate settings. By collaborating with visual artists, dancers, actors, and chefs, the aim of concert:nova’s stellar musicians is to provide new ways to appreciate classical music. (Check out our October 2011 story here:http://bit.ly/wExJco). And what’s more classical than paring fine dining and fine art? To reserve your seats for any of these four unique concerts go to concertnova.com. Seating is limited. Food, music, tax & gratuity are included in the ticket price.
French Flair : Sunday, March 4; 6PM at La Poste Eatery
French flair and 3‐course fare with flutist Randolph Bowman and harpist Gillian Benet‐Sella. Music from Debussy, Satie, and Saint‐Saens masterfully paired with French cuisine by Chef David Taylor ($65 per person).
A Salon Serenade : Sunday March, 11; 12PM at Eden Park Private Home
Inspired by the Salons and Matinée Musicales of the 19th century, this elegant midday concert features Mozart Wind Octets. It’s the perfect way to spend the afternoon with a delicious brunch catered by Chef Renee Schuler of Eatwell ($55 per person).
German Brass & Beer : Monday March 12, 6PM at Arnold’s Bar & Grill
Think Bach and Bock as we marry German brass, beer & food in the Cincinnati Tradition! Enjoy traditional marches, dances, and drinking songs as Doug Lindsay leads the c:n brass ($55 per person, includes beer tasting).
Quartetto Italiano : Sunday March 18, 12PM at Via Vite
The festival finale, hosted by Via Vite & Chef Christian Pietoso, offers a delicious Italian brunch to complement the sensational string quartets of Puccini, Verdi and Nino Rota. ($55 per person).’ve attached the concert:nova Food + Music Festival Release for our March events.