In a pork-loving town like Cincinnati, #lechon is winning the hearts and bellies of many local diners. I think it’s a natural ambassador for #Filipino cuisine. Kuya Ed’s Lechon Atbpa LLC and Mapi De Veyra of QUAN HAPA [OTR]] weigh in on this crispy (and delicious) dish.
Get ready for Django Western Taco 2.0. New location, bigger menu, and a chef with mad skills poised to unleash even more of his culinary chops. And oh, before too long, you can also expect late-night walk-up tacos. Congratulations, Josh Campbell!
Cincinnati’s beloved restaurant veterans are starting a new joint venture in East End. The compatibility of their business models, and frankly, chemistry, make for a natural and exciting partnership. Congratulations to Elias Leisring, Duy-Nhan Nguyen, Mike Dew and everyone else on the team. Can’t wait to visit.
Mandira Jacob brings the culture and flavor of southern India to downtown Cincinnati through her monthly pop-up dinners, Thali Thursdays. This immersive table experience echoes her personal journey, from her family’s roots in Kerala, India, to the Caribbean, and to her present-day home in the Queen City. She started Oh Little Mustard Seed, LLC on faith and it’s sprouted into a unique company that tells the story of the food and culture of southern India.
- How do you transform a subterranean space downtown into a European farm kitchen? As I watched Jackson Travis Rouse create this elegant turbot dish, I understood why he is the right chef for the job. The ease with which he works, and the level of his culinary game is something to behold. The food at Bauer Farm Kitchen gives a unique voice to the German heritage that graces our city. It also speaks to the heritage in his blood.
It’s taken several years and lots of perseverance but Tricia Houston‘s vision is finally coming to fruition. In the growing landscape of farm-to-table restaurants, this farmer AND chef is all in with wholesome, locally grown and produced food. The Farmstand Market & Cafe is projected to formally open on July 4. However, it begins its slow roll out today with a limited menu and operating hours. Call for reservations.
Culture is a living, changing thing. I was reminded of it when I read Asian Food Fest’s post about Vietnamese coffee. Author, Ha Dinh, captures Vietnamese-American, Duy Nguyen’s cultural and generational attitudes — over coffee, naturally.
“Though he was born in America, one of Duy’s favorite experiences was in a very casual coffee shop across from a river in Saigon. People of all ages would sit around low tables and low chairs, enjoying long conversations and one coffee (or one cigarette) after another. For Duy, this represents the “Lang Thang” lifestyle his restaurant is named after. “Older generations believe in following one direction, while younger generations have our own way,” said Duy.”
There are really only three main ingredients in Spanish omelette: onions, potatoes and eggs. It doesn’t get any easier! Also called tortilla española, this is one of my daughter’s favorite breakfast and snack items. She loves the taste and “pie” shape of this omelette. I don’t mind making it because it’s not only easy, it’s a great anytime food to have in the kitchen.
What a rare opportunity to witness the work of two world-class butchers and charcutiers. The roomful of chefs remained riveted as Marc Pauvert and Michael Sullivan generously imparted hard-to-find knowledge during the Cure Camp workshop. Many lament butchery is a lost art but on those two days, it was alive and well in Pauvert and Sullivan’s hands.
Give me a bowl of sweet black rice pudding topped with luxurious coconut milk and I go inside my happy place. This magical bowl is my definition of comfort food. The true magic of black rice is unlocked with slow heat … and patience. It takes time to cook through the grains to where they split open and release their starch. The result is this beautiful purple-black transformation that’s all at once nutty, smoky and comfortingly starchy.