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!
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.
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!
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 Henry/ Alias Imaging)
green bean | new potato | juneberry | zucchini | parmesan | pickled egg mousse
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.Read More