Queen City Sausage Festival…“Crafted Sausages, Grilled and Celebrated!”

July 10, 2013 at 12:44 PM | Posted in Festivals | Leave a comment
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If you love all types of Sausages this is the festival for you! When they fire those grills up you can smell the Sausages miles away!




Dates: July 12, 13, 14, 2013. Location: Newport’s Riverfront LeveeQueen City2



Start with Greater Cincinnati’s passion for and appreciation of locally made authentic German brats, metts, and other great craft sausages including Italian, Andouille, and Chorizo. Add in the region’s best-selling independent sausage maker, Queen City Sausage. Invite the area’s best local food vendors and bring back Cincinnati’s historic brewing traditions: Christian Moerlein, Hudy Delight and Hudepohl Amber Lager beer. Provide a scenic view of the Cincinnati skyline, offer free admittance, live lite-rock music, games, rides and plenty of relaxing shade and seating. The result: The Queen City Sausage Festival! Friday: 5PM to 11PM. Saturday: Noon to 11PM. Sunday: Noon to 9PM.
Authentic Recipes, Small Batch Production, Best Ingredients!
“Queen City Sausage is a local “craft” sausage maker whose recipes are authentic with only the finest ingredients used including hand mixed spices.” According to Mark Balasa, Queen City’s marketing manager. Since 1965, Elmer Hensler, founder and president, still employs old world sausage craftsmanship and real wood smoke flavor in the company’s sausage production. Queen City Sausage is the Official bratwurst and mettwurst of the Cincinnati Reds.
The Queen City Sausage Festival will offer over 27 delicious ways Queen City sausages can be enjoyed in most any recipe. Each festival food vendor will offer their very own specialty dishes using Queen City sausages including Super Brats, Munich Hot Metts, Bierwurst, Smoked Beef, Swiss and Cheddar Mett Pizza, Cincinnati-Style Big Dog (Loaded), Mett and Brat Coneys, Gyro Metts on Pita Bread and much more. Queen City Sausage Co. produces brats, metts, Italian, Andouille, Chorizo and more. Other festival fare includes roasted corn, potato pancakes, pizza and strudel. Newport’s Riverfront Levee is the perfect setting for this outdoor celebration!
Stop by the Christian Moerlein Bier Garten, a relaxing oasis with a scenic Cincinnati Skyline view and live acoustic music from the area’s emerging young talent at the Queen City UnPlugged entertainment event as well as continuous live entertainment on the main stage. Check out the Brat Eating Contest on Saturday night!

Local Food, + Music+ Charity + Levee =Fun!Queen City
Admission to the Queen City Sausage Festival is free including live, light-rock musical entertainment, rides for the children, and fun games appealing to all ages hosted by local charities. For more information contact: Mark Balasa, marketing manager @513-541-5581, http://www.queencitysausage.com.

Queen City Sausage and Provision, Inc. was founded 1965 by Elmer Hensler. Authentic, German crafted sausage making is a hallmark of the company. The company is located in Cincinnati, Ohio, privately owned and remains in the Hensler family. Queen City brats and metts are the best-selling sausages in the region. Queen City Sausage and Provision, Inc. 1136 Straight Street, Cincinnati, OH 45214

Why Opening Day is so Special

April 1, 2013 at 12:01 PM | Posted in Uncategorized | Leave a comment
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A reader emailed me, LindyW., and said she watched Baseball every now and then but had no clue on just how special it was in Cincinnati. She the asked “Why Baseball is so special to me”. I would have to say all the fantastic memories that Baseball reminds me of as a child.




It reminds me growing up and playing Wiffle Ball from morning to dark, breaking for a quick trot home for a Bologna Sandwich and a bottle of Coke. All of the group of kids sitting around trying to figure out how to calculate our batting averages or who has the most home runs so far for the summer. If a house in the neighborhood became vacant that backyard instantly became our new playing field. It was the memory of lower Rockford Drive taking on all the other parts of the neighborhood, and winning! The thrill of a new bat, glove or ball. It takes me back to the endless Summer hours out at Grandparents Farm and hitting a ball up against a huge barn. If the ball would land on certain parts of the roof it was a single, double, triple, or home run. I miss my Grandparents so much to this day still.



It was the thrill of opening a pack of Baseball Cards looking for that Pete Rose or Johnny Bench card.Back then I could name every

Riverfront Stadium, (Cinergy Field)

Riverfront Stadium, (Cinergy Field)

player on the Reds team and their roster on the Indianapolis Indians farm Club. Later it was playing in the Hamilton Westside Little League for the Woolworth Orioles. And that very first time I got to bat, got hit by the pitch in the left shoulder by a slow curve! It brings back those days of walking to school, and it’s opening day mind you, and deciding I was getting sick so I had to back home and to watch the game. I don’t think my Mom really ever believed me on that one. Later in life work never bought that excuse either! As I got older and worked part time during the Summer myself and my best High School friend, Dave, would spend any money we made going to Riverfront Stadium and watching perhaps Baseball’ greatest team The Cincinnati Reds, “The Big Red Machine“. We would park in this ally about 5 blocks from the stadium for free. Then wait till the game would just start and buy our tickets from ticket scalpers, who were desperate to get rid of tickets because the game started. My buddy Dave now lives in Arizona now but we talk on the phone all the time talking Red’s Baseball, Ohio State Football or Cincinnati Bengal Football.



It’s the sights and sounds, the people, and just the game of Baseball that floods me with nothing but good memories. That’s why Opening Day is so special. Enjoy the game everyone!

It’s Opening Day in Cincinnati!

April 1, 2013 at 9:09 AM | Posted in Uncategorized | 3 Comments
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…and make no mistake you’ve never been to an Baseball Opening Day until you’ve been to the one in Cincinnati! It’s a deep and honored tradition that’s been going on since 1890. The parade stopped for a few years in the early 20th century but began again in 1920. Cincinnati is Baseball’s first organized team and that’s something that’ never forgotten here in Cincinnati. Growing up I missed quite a few days of school and later in life work on this day, along with a lot of others! It starts the morning of the game with The Findlay Street Market Parade and then the Game. This year’s Grand Marshall of the parade is Cincinnati Reds great George Foster. Below I left a little history of the Parade and Opening Day along with a web link on this year’s parade and the history of Opening Day here in Cincinnati. Plaaay Ball!


Opening Day, 1971, the Big Red Machine

Opening Day, 1971, the Big Red Machine

History of Opening Day
Opening Day:
How One Game Became Cincinnati’s Baseball Holiday
By Greg Rhodes

Cincinnati Reds Team Historian

“It’s a holiday—a baseball holiday! Ain’t no other place in America got that!”
Sparky Anderson

When Sparky Anderson arrived on the scene with the Reds in 1970, Opening Day was an established holiday in Cincinnati. You can’t find it on the calendar, but make no mistake: Opening Day is baseball’s annual festival and nowhere is it celebrated like it is in the Queen City.

But, in the beginning, it was just another game.

Season openers in the early days of baseball were nothing special. Cincinnati’s home opener, as was true with all the other clubs, drew little attention from the press and the public. There were no sellout crowds, no hoopla, no ceremonies and no parades.

Then in the late 1880s, motivated in part by the formation of a second major league, teams began to compete more aggressively for attention and fans. And opening day became the first salvo in the promotion wars of the baseball season. Over time, Cincinnati became the King of Opening Day in baseball. By 1900 most of the traditions we associate with Opening Day, were in place: capacity crowd at the ballpark, dignitaries and festivities, and the pre-game parade.

No doubt part of the reason the opener was so celebrated in Cincinnati was a quirk of the schedule: The Reds are scheduled to open every season at home. It has been this way every year—with one exception—since the Reds first joined the National League in 1876. No other team is granted this privilege.

Why the Reds were granted this honor in the first place has been lost to history, although it appears it was a combination of geography, opportunism, and money. In the early days of the National League, the Reds opened at home every season and apparently this was due to Cincinnati’s location as the southern-most city in the league. Groundskeeping was in its infancy and fields were often a mess in the early spring. The more northern cities were happy to go on the road, and give up the opener for more comfortable conditions. Even when the Reds moved to a second major league—the American Association—for nine years in the 1880s, the Reds new league kept giving them the home opener. (Except in 1888, the only year the Reds were scheduled to open on the road.)…..



Cincinnati’s Findlay Market is a world unto itself

March 18, 2013 at 8:35 AM | Posted in Food, fruits, vegetables | Leave a comment
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I came across this article from the Boston Globe last week. A great piece on on the Cincinnati areas oldest and best market, The Findlay Market.




Cincinnati’s Findlay Market is a world unto itself

By Amy Sutherland | GLOBE CORRESPONDENT MARCH 12, 2013
CINCINNATI — When traveling, it is hard to resist public markets, but in the United States they can be disappointing. Some are merely

Findlay Market, one of the oldest public markets in the country, offers meats, cheeses, and other refrigerated foods at counters on the inside and fresh produce stands on the outside.

Findlay Market, one of the oldest public markets in the country, offers meats, cheeses, and other refrigerated foods at counters on the inside and fresh produce stands on the outside.

glorified food courts or amusement parks where tourists can ogle a $7 heirloom tomato or watch fishmongers toss striped bass around, rather than a place to buy good ingredients for dinner. It’s a bad sign when you notice that far more people have cameras than shopping bags.

That is never the case at Findlay Market here. Shoppers are lugging totes bulging with feathery fennel, shiny red peppers, and neatly wrapped white butcher packages. They grab numbers at cheese counters, smell the cantaloupes, and pepper butchers with questions.

Cincinnatians have been shopping for groceries at Findlay since 1855, making it one of the oldest markets in the country. It outdates the city’s two major historic claims, the nation’s first suspension bridge, the John A. Roebling Bridge, and the first baseball team, the Cincinnati Reds. A forward-thinking engineer used a little-known technology to build the cast and wrought iron market frame, which runs the length of two blocks and rises to an airy peak down the middle. Back then, before refrigeration, public markets were a necessity. They were the primary way for city-dwellers to buy fresh, perishable food from surrounding farms.

The large market was sited in what was at the time the city’s densest neighborhood, the Over-the-Rhine. As the name implies, the brick row houses were the homes of German-Americans. They drank beer at 2½ times the national average. You can still find “Biergarten” etched into the bricks of some buildings, but the area has long since changed into a rundown neighborhood of peeling paint and forgotten, weedy lots. Still, shoppers have never stopped coming, and the German heritage lives on at the market’s abundant butcher counters.

At Kroeger Meats, you’ll find a long stretch of sausage shimmering in the voluminous case’s bright light. There are four kinds of metts,

Findlay Market's endless butcher counters, many filled with sausages, speak to Cincinnati's German heritage.

Findlay Market’s endless butcher counters, many filled with sausages, speak to Cincinnati’s German heritage.

brats made from a recipe brought from Germany, orange-y andouille, chorizo, and a pork sausage made with Vidalia onions. Here the clerk can explain the difference between a southern German frankfurter and a northern German frankfurter. Or you can buy both and taste for yourself.

At the extremely popular Silverglades, which can be tough on a shopper with a touch of claustrophobia but worth the suffering, you’ll find more sausages as well as German cold cuts, such as coarse teawurst, bloodwurst, and pfefferwurst, as well as disc after disc of cheese. To give their orders, customers have to crane their necks around stacks of bread loaves and crackers on the high case, but its amazing what you can put up with when you want some black forest salami.
Besides this is market time, when you enjoy shopping instead of racing through a grocery store tossing yogurt into your cart. Findlay Market feels like a world unto itself, a kind of mini village within the city. The streets to either side of the original building are closed to traffic and have seats here and there so you can sit down and devour a pulled pork sandwich or a stick of landjager. All the refrigerated food, the planks of ribs, the ruby colored-crawdads are inside the building. Fresh produce stands line the outside, no matter the weather. Small shops such as Dean’s Mediterranean Imports, where you can pick up a jar of almond jam or a bottle of rosewater, ring the market.

When Findlay was renovated 10 years ago, devotees held their breath for fear it would beDisney-fied. They needn’t have worried. There are more food vendors, including the very fine crepes at Taste of Belgium and the fresh spring rolls at Pho Lang Thang, but they have not overtaken the market. Nor have the soap sellers and street musicians. Instead they’ve made the market more of a fair in a good way and brought in more people, and noticeably more families.

What hasn’t changed is the kinds of people you’ll see at Findlay. All kinds, as in all ages, incomes and colors, still shop here. It is one of the few places in Cincinnati where people from all walks of life mix.

And what has the power to draw them? Food, of course.

Findlay Market, 1801 Race St., Cincinnati, http://www.findlaymarket.org




Meat and Potatoes!

August 31, 2012 at 6:20 PM | Posted in BEEF, mushrooms, potatoes | 2 Comments
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Today’s Menu: Meat and Potatoes w/ 7 Grain Bread

Dinner was basic but flat out delicious! Meat, Potatoes, Mushrooms, and Bread pretty basic. I normally have Bison when I have Steak but I couldn’t pass these Top Sirloin slab of meat up when at Jungle Jim’s Market the other day. They age and cut all their own meats there and it’s some of the finest around. This was one huge Top Sirloin. I cut in half and could have cut it into thirds and stll had plenty. After slicing it into 2 pieces I rubbed Extra Virgin Olive Oil on to both pieces and seasoned them with McCormick Grinder Sea salt and Black Peppercorn. I pan fried the steaks in Extra Virgin Olive Oil on medium. I had to fry the steaks way longer than normal because of how thick they were. I fried them about 5 1/2 minutes per side and flipped them on to their sides for about 1 minute each. They came out incredible! A beautiful crust on the outside and a pink moist center on the inside. I only had half of the steak so I’ll be having the other half in the morning with some of the leftover Roasted Red Potatoes and a Sunny Side Up Egg for breakfast! Plus I still have the second steak left and I’ll be making some sandwiches or hogies with that. This steak has paid for itself!


For sides I prepared Sauteed Mushrooms, Roasted Red Potatoes, and 7 Grain Loaf Bread. I left the recipe for the Roasted Red Potatoes at the end of the post. If your looking for a good recipe for potatoes give this one a try! For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn. Pop Corn’s perfect for tonight while laid back in the easy chair watching my beloved Cincinnati Reds and then watching one of my all – time favorite westerns “Silverado” Good Night All!


Roasted Red Potatoes


Small Gourmet Red Potatoes, quartered
Oscar Mayer Turkey Bacon
Extra Virgin Olive Oil
McCormick Grinder Sea Salt and Black Peppercorn, Parsley and Dried Dill, to taste


*HEAT oven to 400ºF. Cook Turkey Bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.

*ADD quartered potatoes to reserved drippings; cook 5 min., season while stirring occasionally. Remove from heat. Crumble bacon. Add to potatoes; mix lightly. Spoon into 13×9-inch baking dish.

*BAKE 20-30 min. or until potatoes are tender and done. Top with cheese and parsley,


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