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Spring produce is starting to arrive!

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King Trumpet and his beeches #mushrooms

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Rhubarb & Fiddleheads

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Our 1st student dish of the year! Created by the students at Midwest Culinary Institute. 50% of each dish sold goes to the Chefs Collaborative schollarship fund...sweet potato gnocchi | Kentucky mushrooms | candied pecans | bleu cheese cream | pancetta | sour chili oi

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Meat Science
with Adam Danforth

2 Days
March 18-19
Midwest Culinary Institute
 

Chefs Collaborative - Ohio River Valley, in collaboration with Midwest Culinary Institue and Creation Gardens, is proud to present two workshops with Adam Danforth, who is the James Beard and IACP award-winning author of two books about slaughtering and butchering livestock. Danforth teaches workshops and lectures nationwide for venues such as Stone Barns Center for Agriculture and the James Beard Foundation Chefs Boot Camp. Danforth also works with individual farmers who are slaughtering animals for themselves, and because of that, he has a keen awareness of the needs of farmers, especially those who may be killing an animal for the first time.

ORVCC will present this workshop sponsored by MadTree Brewery and Edible Ohio Valley on Sunday, March 18 and Monday, March 19. The schedule for both days includes:

Sunday:
9:00 - 10:00 AM — Breakfast
10:00 - 12:00 PM — In-depth breakdown of Round and all resultant cuts
12:00 - 1:30 PM — Lunch + Networking
1:30 - 3:30 PM — In-depth breakdown of Short Loin and Flank, including blind tasting
4:00 - 5:00 PM — Happy Hour

Monday:
9:00 - 10:00 AM — Breakfast
10:00 - 12:00 PM — In-depth breakdown of Chuck and all resultant cuts
12:00 - 1:30 PM — Lunch + Networking
1:30 - 3:30 PM — In-depth breakdown of Rib and Plate, including blind tasting
4:00 - 5:00 — Book signing with Adam
6:30 — Dinner at Bouquet for VIP ticket holders

TICKETS AVAILABLE HERE

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Prosecco on Tap!

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Signorello Estate wine dinner with the Cincinnati Wine Festival
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Cincinnati Wine Festival

We have an amazing line up for our upcoming Cincinnati Wine Festival dinner on Thursday, March 8th. All from Signorello Estate winery in Napa California. This was one of the vineyards on the Silverado Trail that was completely destroyed during last year’s wild fires. During our dinner you’ll hear about the history of the vineyard, the fires that reduced it to rubble and how the owners plan to have it rebuilt with in the next two years. Plus you’ll get to eat some wonderful food to go along with the story. 

Cheers,
Stephen Williams
Chef Bouquet Restaurant

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black hawk farms braised short rib pot stickers 

pickled apples & fennel | white wine apple mustard

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This week’s “Off the Hook” feature

ora king salmon | radish | citrus | cabbage | soy pickled potatoes | kohlrabi mustard cream

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Neeley Distillery

Stop in Bouquet this Monday night to get a taste of what Neeley Distillery has to offer! Enjoy a flight of three spirits and an artisanal cheese plate, all for $25. We'll be joined by Royce Neeley who will be here to answer all of your bourbon questions and give insight into the distilling process. 

The distillery showcases 11 generations of Neeley distilling with family photographs, news articles and artifacts, including a 100-year-old family still from the mountains of Eastern Kentucky. It began making moonshine in July and filled its first barrels of Bourbon in August.

This offer is available all night! Call us at 859-491-7777 to reserve a table, or stop in and grab a seat at the bar. Cheers!

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It’s National Pizza Pie Day!!

Ours comes with house made labneh cheese, sumac, basil, mushrooms, pickled turnips and Kentucky country ham!

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Vegetable ash pasta is back!

We’re constantly trying to find was to reduce our waste. Here we take all of the vegetable peels from onions and leeks, cook them to charcoal and turn that to powder. This mixed with the pasta dough produces a wonderful mineral flavor that complements the pork sausage with | green onion | basil | parmesan

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Wine Night - Wednesdays

All glass pours, including wines on tap, are half price! Cheers!

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The Kentucky Bourbon Trail’s Newest Entry Point Is Cincinnati

February Tasting Menu

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Pasta feature this weekend. vegetable ash spaghetti | pork sausage | green onion | basil | parmesan | chili oil

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Instructor Cole Imperi has studied under the world's top calligraphy experts, and she wants to share her skills with you and your Galentines! Join us at Bouquet, Thursday, February 8 at 6 PM - 8 PM,  for a fun night of wine and cheese, and learn the basics of modern envelope calligraphy just in time to impress your valentine (or just to treat yourself)!

A personal cheese plate, two drinks of choice, materials, tax and gratuity are all included in the price of each $40 admission, plus you get to keep your nib & nib holder. Call or email us today to reserve a spot, and receive $5 off when you buy two tickets before February 1!

859-491-7777
manager@bouquetrestaurant.com

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Join us at Bouquet, Thursday, January 25 at 5 PM - 10 PM, to enjoy some of our favorite local bourbons from Boone County Distilling Co. Sample two of their signature bourbons along with a house cocktail and personal cheese plate, all for $25. 

We'll be joined by Josh Quinn, the owner of Boone County Distillery, who will be here all night to answer all of your bourbon questions. No need to get here right at 5 or pay in advance - we'll have this available for you all night!

Doors open at 3:00pm, with movie beginning promptly at 3:30pm.

We’ll watch “Wasted! The Story of Food Waste,” which tells the powerful story of wasted food featuring Anthony Bourdain along with other celebrity chefs. 

Afterward, we’ll engage in a panel discussion with local chefs, zero waste experts and other advocates about how businesses tackle wasted food in commercial settings (cash bar available throughout). 

We’ll finish with tantalizing creations made by the Cincinnati region’s soup brigade organized by La Soupe, along with other delicious food from Chefs Collaborative members. 

Enjoy this opportunity and light fare while also supporting the work of La Soupe and Ohio River Valley’s Chefs Collaborative chapter (#orvcc) - all profits from this event will benefit their sustainability initiatives. 

This event is sponsored by Bouquet Restaurant and Wine Bar, Edible Ohio Valley, Hamilton County Recycling and Solid Waste District, La Soupe, Ohio River Valley's Chefs Collaborative, and The Madhouse Vinegar Co.

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Happy New Year's Y'all!

We will be closed Monday Januray 1st through Wednesday January 3rd for some much needed down time with our families after the holiday rush.  We'll see you this coming weekend with some fresh menu ideas for the new year!

Cheers

Stephen Williams

Chef/Proprietor

 

Students from @cinstate’s Midwest Culinary Institute, working on their capstone class dish. We assisted the students with the development and prep of their dishes. From there we will run the dish as a special in the restaurant. The students will get to analyze sales and food costs during the entire process. Proceeds from the sales will be donated to the @chefscollaborative Good Food Fund.

We may or may not be putting a ice cream sandwich on the December Tasting Menu. It might be made with oatmeal and toasted flax seed then filled with chestnut ice cream...or it might not. Guess you’ll just have to swing down and found out!

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We strongly support the concept of independent eco-certification programs for seafood. In addition to choosing from our "Best Choices" and "Good Alternatives," we recommend that seafood buyers look for the eco-certified products shown below. Seafood Watch’s Eco-Certification Benchmarking Project (PDF) has determined that when you buy from these eco-certified sources, you’re buying seafood that’s equivalent to at least our yellow "Good Alternative" recommendation.

Seafood Watch

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black oak holler pork tenderloin | @carriage_house_farm baby carrots | @darkwoodfarmer tatsoi | @carriage_house_farm black radish | farmer Sallie green pepper romesco

 

 

@freedomrunfarm lamb roulade. Boned out leg of lamb stuffed with lamb sausage.

 

Couple of our friends decided to join us for our 10 year anniversary!

Pappy Van Winkle Bourbon Bottles

Burger Night - Tuesdays

Enjoy our @black_hawk_farms burger for $10 and half priced drafts every Tuesday!

 

Wine Night - Wednesdays

All glass pours, including wines on tap, are half price! Cheers!

 

14th Annual Friends and Family SIDS Brunch in the books. Thanks to everyone who joined us today, all the wonderful volunteers, Anna Seuberling Music, & our hosts The Midwest Culinary Institute at Cincinnati State.
(photo credit: Adam HenryAlias Imaging)

green bean | new potato | juneberry | zucchini | parmesan | pickled egg mousse

 

 

 

Featured Farm

Black Hawk

We have been working the fields of our home soil more than four and a half decades. Frustrated from the lack of good quality beef in local restaurants, we realized that we could do something about it and, in the process, discovered the key to what could eventually change the entire industry.

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Dinner Hours
Mon - Sat: 4:30 pm - 10:00 pm