Photo by G. Yek: Jackson Rouse at Bauer European Farm Kitchen
Chef Jackson Travis Rouse looks to heritage — both his and the city’s — to create the cuisine at Bauer Farm Kitchen. This very personal journey has not only won him acclaim, it’s brought him home.
Photo by G. Yek: Executive Chef Gary Davis
If you’ve ever met Gary Davis, you know this man is a force to be reckoned with. He’s got some serious culinary chops along with the ACF creds to prove it. This chef gets it DONE.
Photo by G. Yek: Ling presenting a pair of tea eggs — one peeled and one still in shell
Born and raised in Guiyang, the capital of Guizhou province in Southwest China, Ling Peng stands in her kitchen in Cincinnati, Ohio and gazes at the tea eggs on the countertop. The eggs are hard boiled and distinctively marbled, much like a webbed veil.
Photo courtesy Django Western Taco
Just as love is effusive, so are the number of restaurants promising deliciously romantic experiences on Valentine’s Day. Here are three more restaurants that might just suit your sweetheart’s fancy.
Bob Evans Farms recently announced the addition of an entirely new side dish product line, Steamables. Three varieties of potato wedges kick off this product line–Sea Salt Red Potato Wedges, Steak House Red Potato Wedges, and Garlic Red Potato Wedges…
Photo provided by Tricia Houston: Farmstand Market & Cafe in Union, KY
Good news for Cincinnati fans of Farmstand Market & Cafe: You can soon get your farm-fresh food fix closer to home. This spring, the eatery will expand to Wooden Cask Brewing Company in Newport…
Photo by G. Yek: Kathleen Norris (L) and Grace Yek on New Year’s Day
Thanks to Kathleen Norris’s invitation to her New Year’s Day gathering, I started off the New Year with “good luck” food. I’m not particularly superstitious, but like everybody else, I’m all for a little added insurance. Take it from me, her black-eyed peas and greens were lip-smacking tasty. She even made a vegetarian version out of an abundance of hospitality…
This is one of the more innovative things happening in Greater Cincinnati. In what may sometimes seem like a saturated restaurant market, LunchLobbycincy, a tech-driven startup, is carving out new space and delivering a 3-way win. They’re helping area restaurants, office workers, and proving out their business model...
What this restaurant offers is nothing short of cuisine immersion. Come hungry, be prepared to cook your food at the table and eat like a “local” (as in Chongqing, near Sichuan). Best to come with a group of hungry eaters; that way, you get to sample more variety. Not all soups are spicy but if you’re a “spicy” thrillseeker, I’d recommend the “nine-box spicy” soup. The use of beef fat and more than 25 different ingredients in the stock sets the flavor and heat level off to the stratosphere. I mean it–it’s pretty much liquid fire.
Photo by G. Yek: Noodle & Hot Pot’s bone soup, left, and nine boxes spicy soup, with assorted ingredients.
Click here for more: Noodle & Hot Pot
Just in time for Thanksgiving, traditional Chinese sticky rice balls get a New World makeover with the incorporation of pumpkin. Pumpkin, a staple in “New World” America, gives these sweet, chewy rice balls their own identity. This recipe centers on pumpkin–two ways. The first (and easier) variety is to simply incorporate the pumpkin into the sticky rice dough. The second variety uses the pumpkin as a filling and involves a couple extra steps including a slightly more involved preparation of the pumpkin filling. Either way, these sticky rice balls are perfect to share with friends and family, and may even put a smile on a few faces.
Photo by G. Yek: Pumpkin Sticky Rice Balls (done 2-Ways) served with Ginger Infused Light Syrup
Click here for more: Recipe for Pumpkin Sticky Rice Balls