Tags: Cleveland, Jacobs Pavilion at Nautica, Marc, Memorial Day, Music Festival, Ohio, Rick Springfield, United States
The Great American Rib Cook-off and Music Festival, held each Memorial Day weekend in downtown Cleveland is the unofficial start to the Northeast Ohio summer season.
The event, begun in 1992, features live music (included in the admission price); BBQ’d ribs with all of the fixings; and lots of fun. The 2013 dates are May 24-27. Again this year, the event will be held at Jacobs Pavilion at Nautica.
The four-day Rib Cook-off features ten BBQ masters from all over the state and the country. Among the entrants are restaurants from Virginia, Texas, South Carolina, and Minnesota. Northeast Ohio will be represented by Massilon-based Jack on the Bone. Prizes for Greatest Ribs, Greatest Sauce, and People’s Choice are awarded.
One of the best things about the Rib Cook-Off is that the concerts are all included in the admission price. The 2013 line-up includes Rick Springfield, Brett Michaels, Buddy Guy and the Mega 80s.
Hours and Admission:
The Great American Rib Cook-Off and Music Festival is open Friday (May 24) from noon to 11pm, Saturday (May 25) from noon to 11pm, Sunday (May 26) from noon to 11pm, and Monday (May 27) from noon to 8pm.
2013 admission prices is $5 with a coupon available online or from Marc’s stores in NE Ohio. (Otherwise, admission is $8.) Children under 12 are free. Entertainment is included in the admission; food prices vary.
Hotels near the Marc’s Great American Rib Cook-Off :
The Hilton Garden Inn (check rates), on Carnegie, is the official hotel of the Rib Cook-Off and is offering a special “Concerts in the City” package. Other good choices include the Cleveland Renaissance Hotel (check rates) and the Ritz Carlton Hotel (check rates), both within an easy walk of the venue.
Parking and Transportation:
Ample parking is available in the Nautica lot, adjacent to the Pavilion.
This year, RTA is offering free transportation to and from the Rib Cook-off on all RTA rail lines.
Marc’s Great American Rib Cook-Off and Music Festival
Jacobs Pavilion at Nautica
Cleveland, OH 44113
Tags: Johnny Hiland, Museum, New Straitsville, New Straitsville Ohio, Ohio, Thursday, Tim McDonald, United States
May 23-27, 2013 Moonshine Festival – New Straitsville, Ohio
Located in the rolling hills of Southeastern Ohio, events include a working Moonshine Still Display, local history museum, moonshine burgers, moonshine pie, moonshine doggies, carnival rides and games, flea market, talent show, parades, cruise-in and free entertainment.
New Straitsville, Perry County, Ohio
May 23 – 27, 2013
Located in the rolling hills of Southeastern Ohio, the festival features a variety of events including a working Moonshine Still Display, local history museum, flea market vendors, moonshine burgers, moonshine pie, moonshine doggies, carnival rides and games, good food, souvenirs, talent show, Cruise-In, and 2 parades concluding with the Grand Parade on Memorial Day. Back by popular demand at the Moonshine Festival we will have a Garden Tractor Pull, a GardenTractor Demo Derby and a Pedal Pull.
2013 Moonshine Festival Entertainment includes: Thursday evening: David Wayne Nashville Artist
Sat evening: Johnny Hiland (fastest guitar player in the world) and Tim McDonald with special guests Curt Guisinger and Audie Wykle
Sunday evening: Jeannie Kendell with special guest Haley Watson. . Open 5pm Thursday/Friday, and 11am Saturday/ 12 noon Sunday/Monday.
For info: firstname.lastname@example.org, or write N.S.B.A., Box 38, New Straitsville, OH 43766.
Contact This Festival:
N.S.B.A. Box 38 New Straitsville, Ohio 43766
Tags: Cincinnati, Cincinnati USA, Crab Rangoon, Memorial Day, Race Street, Taste of Cincinnati, Thai Fried Rice, United States
May 25-27, 2013 Taste of Cincinnati USA – Cincinnati, Ohio
Memorial Day weekend in downtown Cincinnati. Started in 1979, it is now the nation’s longest running culinary arts festival, featuring more than 40 fine restaurants serving up delicious and delectable menu items. Menu items are previewed and judged for prestigious Best of Taste Awards. This is also a music festival, with continuous live entertainment featuring local and national recording stars performing on multiple stages throughout the event. Attendance: 500,000.
Where: On six blocks of Fifth Street, from Race Street to Broadway in Downtown Cincinnati.
Parking: Convenient parking can be found in the Fountain Square Garage.
Please note: Pets, (unless used for handicap assistance), bikes, skateboards, rollerblades, poles and sticks are prohibited in the event site during operating hours. No coolers, bottles, cans, alcoholic beverages or weapons can be brought into the event site.
2013 Best of Taste Winners:
Area restaurants served more than 70 dishes to some of the most discerning taste buds in Cincinnati USA to proclaim the Best of Taste, the region’s most prestigious annual culinary competition and precursor to the Taste of Cincinnati.
The judges–celebrities, foodies and the epicurious–named the following Best of Taste restaurant picks:
1st Place: Crab Rangoon, Thai Taste
2nd Place: Cuban Black Bean Soup, Silver Ladle
3rd Place: Risotto Balls, Pompilios
1st Place: Honey Sweet & Sour Shrimp, Arloi Dee
2nd Place: Chicken Chili 3-Way, Silver Ladle
3rd Place (tie): Pulled Pork Sandwich, Giminetti’s Bakery & General Tso’s Chicken, Thai Taste
1st Place: Vanilla Bourbon Bread Pudding, Blue Wisp
2nd Place: Sweet Potato Bread Pudding with Sweet Potato Ice Cream, Mahogany’s
3rd Place: Crème Brulee, Market Street Grille
Best Go Vibrant (healthy dining options)
1st Place: Thai Fried Rice, Thai Taste
2nd Place: Chicken Lettuce Wraps: Arloi Dee
3rd Place: Greek Yogurt Spread “Labneh,” Andy’s Mediterranean Grill
Tags: Cooking, Cooking Channel, Food, Home, Recreation, Restaurant, Saturday, Vine Street
Cooking Channel show spotlights OTR eatery Saturday
Just a reminder: “America’s Best Bites” features Dan and Lana Wright at Abigail Street, their Over-the-Rhine Mediterranean restaurant, on Saturday (4:30 p.m., Cooking Channel). The half-hour show was shot in January.
Here’s what I blogged about it back in April:
Abigail Street, the Mediterranean restaurant on Vine Street, will appear with its owners Daniel and Lana Wright on a Cooking Channel Show called “America’s Best Bites.” The episode featuring Abigail Street was shot in January, and will air at 4:30 p.m. Saturday, May 4.
This is the first season for the show, hosted by Natalie Forte. She travels to cities around the country, finding good restaurants and highlighting a few particularly delicious things on their menu. Since this is the Cooking Channel, chefs show how they make the dish and share the recipe.
Dan Wright said he thought many of the restaurants were in the Midwest, and the restaurants were refined, chef-driven restaurants, not the diners and traditional restaurants so often featured on road shows.
Wright couldn’t tell me what items he demonstrated, but said two are pretty easy, and another is a bit of a challenge for home cooks. He said the shoot for the half-hour show took three days and includes interviews with him and Lana about their childhoods, food influences and ideas for the restaurant.
“I have no idea what she said, and she doesn’t know what I said, either,” he said.
Tags: Adipose tissue, Canola, Cooking oil, Food, Health, Karen Ansel, Olive oil, Shopping
Really good informative article from the Eating Well web site. I left a link to it at the end of the post.
5 Foods for a Flatter Stomach
New research shows that these foods may have waist-shrinking (and consequent health-boosting) properties.
If you want a slimmer stomach, cutting calories and exercising are must-dos. But new research also shows some foods may have waist-shrinking (and consequent health-boosting) properties. Here are 5 tummy tamers to add to your diet.
—Karen Ansel, M.S., R.D.
1. Canola Oil
Already dubbed a heart-healthy cooking oil, canola now touts another boon: when Brazilian researchers fed rats a diet containing either canola or soybean oil for two months, the soybean-oil eaters gained nearly 20 percent more fat in and around the organs of the belly (also known as visceral fat) than those that chowed on the canola-oil-enriched diet. While researchers can’t say exactly how much canola oil people would need to include in their diet to achieve this effect, they believe that canola oil’s high omega-3 content lowers insulin levels, ultimately discouraging fat storage in the abdomen.
Next: 2. Beans »……
* Read the entire article by clicking the link below*
Tags: Hunting, National Wild Turkey Federation, New Brunswick, Ohio, Saturday, Turkey, United States, Wild Turkey
Wild Turkey Festival
McArthur, Vinton County, Ohio
Streets of McArthur
May 2 – 5, 2013
Watch the downtown streets of McArthur come alive with food, music and fun for the whole family. Activities such as Great nightly entertainment on the sound stage, carnival rides and games, car show, quilt show, queen’s and baby contests. Grand parade will be Saturday, at 6:00p.m., followed by the crowning of the Wild Turkey Festival Queen. Festival hours: Thurs. 5pm-11pm, Fri. 11am-11pm, Sat. 11am-11pm and Sun. 12 noon-5pm. For information: call 740 596-9889 or 740 591-1118 Come join us for our 25+ year celebration!
Contact This Festival:
Vinton County Travel & Tourism at 67363 Infirmary Rd. McArthur, OH 45651
740-596-9889 or 740 591-1118
Tags: Alternative Rock, Cooking, Dandelion Wine, Dover, Dover Ohio, Friday, Home, Taraxacum
May 3-4, 2013 Dandelion May Fest & Great Dandelion Cookoff – Dover, Ohio
Breitenbach’s annual Dandelion Festival provides fun and many activities for the entire family. Dandelion wine sampling, cellar tours and live entertainment are scheduled for both days. On May 4 at noon, children will enjoy the dandelion picking contest and making their own dandelion jelly. Children should gather in the picnic shelter on top of the hill. Dandelion sausage, dandelion bread, dandelion gravy, dandelion lasagna, dandelion ice cream and dandelion sangria will be available both Friday and Saturday. The 20th Annual Great Dandelion Cookoff will be a major part of the festivities. Creative dandelion dishes provide tasty samplings while participants compete for cash awards.
Celebrate and learn about Dandelions!
Dandelions are great in food, they are fun to pick and they can beautify your life. Our juried dandelion arts and craft show features beautiful handmade jewelry, oil and watercolor paintings, candles, hand-made soaps (including dandelion soap), books about dandelions and much more. Call 330-343-3603 for an application. Also, learn about cooking with dandelions and the healthful benefits dandelions give us.
Cooking Demo- 11:30 with Chef Sherry Schie from Shy Cellars; Cooking Demo- 12:30 with Cheryl Cohen from Taste of Home Cooking School; Cooking Demo- 2:00 with Jennifer Kohler from Breitenbach Wine Cellars
Dandelion Festival Entertainment:
Reb & Tim — 12-3 ;Acoustic favorites-main stage
Alternavox — 3-7 ; Rock and Top 40- main stage
New Towne Cloggers– 10-11- main stage
Gary Lee– 10-3; folk singer- the Dandelion Cookoff building
Imaginary Cookies — 11-3; Rock and Top 40- main stage
Electric Mud — 4-8; Classic and Alternative Rock- main stage
Tags: Buttermilk, Churning (butter), Dairy, Fermented milk products, Lactococcus lactis, Milk, Southern United States, Taste
Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This
type of buttermilk is known as traditional buttermilk.
The term buttermilk also refers to a range of fermented milk drinks, common in warm climates (e.g., the Middle East, Pakistan, India, and the Southern United States) where unrefrigerated fresh milk sours quickly, as well as in colder climates, such as Germany, Poland, Scandinavia and the Netherlands. This fermented dairy product known as cultured buttermilk is produced from cow’s milk and has a characteristically sour taste caused by lactic acid bacteria. This variant is made using one of two species of bacteria—either Streptococcus lactis or Lactobacillus bulgaricus, which creates more tartness.
The tartness of buttermilk is due to acid in the milk. The increased acidity is primarily due to lactic acid produced by lactic acid bacteria while fermenting lactose, the primary sugar in milk. As the bacteria produce lactic acid, the pH of the milk decreases and casein, the primary milk protein, precipitates, causing the curdling or clabbering of milk. This process makes buttermilk thicker than plain milk. While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk tends to be less viscous, whereas cultured buttermilk is more viscous.
Buttermilk can be drunk straight, and it can also be used in cooking. Soda bread is a bread in which buttermilk reacts with the rising agent, sodium bicarbonate, to produce carbon dioxide.
Originally, buttermilk was the liquid left over from churning butter from cultured or fermented cream. Traditionally, before cream could be skimmed from whole milk, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurring lactic acid-producing bacteria in the milk fermented it. This facilitates the butter churning process, since fat from cream with a lower pH coalesces more readily than that of fresh cream. The acidic environment also helps prevent potentially harmful microorganisms from growing, increasing shelf-life. However, in establishments that used cream separators, the cream was hardly acidic at all.
On the Indian subcontinent, the term “buttermilk” refers to the liquid left over after extracting butter from churned yogurt. Today, this is called traditional buttermilk. Traditional buttermilk is still common in many Indo-Pakistani households but rarely found in western countries. In Southern India and most areas of the Punjab, Saurashtra (Gujarat), buttermilk with added water, sugar and/or salt, asafoetida, and curry leaves is a must-have in daily food while also given at stalls in festival times.
Commercially available cultured buttermilk is milk that has been pasteurized and homogenized (if 1% or 2% fat), and then inoculated with a culture of Streptococcus lactis plus Leuconostoc citrovorum to simulate the naturally occurring bacteria in the old-fashioned product. Some dairies add colored flecks of butter to cultured buttermilk to simulate residual flecks of butter that can be left over from the churning process of traditional buttermilk.
Condensed buttermilk and dried buttermilk have increased in importance in the food industry. Buttermilk solids are used in ice cream manufacture, as well as being added to pancake mixes. Adding specific strains of bacteria to pasteurized milk allows more consistent production.
In the early 1900s, cultured buttermilk was labeled artificial buttermilk, to differentiate it from traditional buttermilk, which was known as natural or ordinary buttermilk.
Acidified buttermilk is a related product made by adding a food-grade acid (such as lemon juice) to milk. It can be produced by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk and letting it sit until it curdles, about 10 minutes. Any level of fat content for the milk ingredient may be used, but whole milk is usually used for baking. In the process which is used to produce paneer such acidification is done in the presence of heat.
Like powdered milk, buttermilk is available in a dried powder form. This stores well at room temperature and is usually used in baked goods.
Tags: Black Forest, Calorie, Mom and Dad, Ruffle Light Chips, Sandwich, Subway, Turkey, Turkey Sub
This wacky weather around here continues. It’s been 80 the last two days and by Friday a high in the low 50′s. Well both my Mom and Dad are down with head colds. Neither wanted anything heavy for dinner so I went to Subway and made them a Salad for dinner tonight and that hit the spot for both and myself. I had a 6″ Black Forest Ham and Turkey Sub on a 9 grain Wheat Bun w/ Black Olives, Lettuce while Mom and Dad had a Subway Club. The total calories for the sub is 320 calories and 44 carbs. I added Hellman’s Light Mayo and French’s Yellow mustard to the Sandwich when I got home. I also had a side of Ruffle’s Light Fat Free Potato Chips, 80 calories and 17 carbs per serving (15 Chips). For dessert later a Jello Sugarless Dark Chocolate Pudding.
Tags: Calorie, Cool Ranch Tacos, Dorito, Food, Food chain, Recreation, Taco Bell, Yum Brands
Today’s Menu: Taco Bell
Busy, busy day today running errands and helping to move and clean a room of ours around. So when it came to dinnertime everyone was tuckered out and did not feel like cooking. So the kitchen was closed! Now that doesn’t happen very often here. So it was Taco Bell to the rescue. Just picked them up at the drive-thru and home.
I purchased the Taco 12 pack which is more than enough for 3 people. The 12 pack can include Crunchy Tacos, Cool Ranch Tacos, Locos Tacos, and Nacho Cheese Tacos varieties. I enjoy any of them! They range from 160 calories to 170 calories each and 12 or 13 carbs depending on which ones you order. It’s good to eat something out from time to time. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.