One of America’s Favorites – Hot Dog

October 1, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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A cooked hot dog in a bun with mustard

The hot dog or dog (also spelled hotdog) is a grilled or steamed link-sausage sandwich where the sausage is served in the slit of a special hot dog bun, a partially sliced bun. It can also refer to just the sausage (the wurst or wörst) of its composition. Typical sausages include wiener (Vienna sausage), frankfurter (or frank), or knackwurst. The names of these sausages also commonly refer to their assembled sandwiches. Typical condiments include mustard, ketchup, mayonnaise, and relish, and common garnishes include onions, sauerkraut, chili, cheese, coleslaw, and olives. Hot dog variants include the corn dog and pigs in a blanket. The hot dog’s cultural traditions include the Nathan’s Hot Dog Eating Contest and the Oscar Mayer Wienermobile. Although schnitzel does not commonly refer to a link sausage, the fast food restaurant Wienerschnitzel is famous for its hot dogs.

These types of sausages and their sandwiches were culturally imported from Germany and popularized in the United

Carts selling frankfurters in New York City, circa 1906.

States, where the “hot dog” became a working-class street food sold at hot dog stands and carts. The hot dog became closely associated with baseball and American culture. Hot dog preparation and condiments vary regionally in the US. Although particularly connected with New York City and its cuisine, the hot dog eventually became ubiquitous throughout the US during the 20th century, and emerged as an important part of other regional cuisines (notably Chicago street cuisine).

Claims about the invention of the hot dog are difficult to assess, as different stories assert different origin points for the distinction between hot dogs and other similar foods. The history of the dish may begin with the creation of the sausage, with the placing of the sausage on bread or a bun as finger food, with the popularization of the existing dish, or with the application of the name “hot dog” to a sausage and bun combination most commonly used with ketchup or mustard and sometimes relish.

The word “frankfurter” comes from Frankfurt, Germany, where pork sausages similar to hot dogs originated. These sausages, Frankfurter Würstchen, were known since the 13th century and given to the people on the event of imperial coronations, starting with the coronation of Maximilian II, Holy Roman Emperor as King. “Wiener” refers to Vienna, Austria, whose German name is “Wien”, home to a sausage made of a mixture of pork and beef. Johann Georg Lahner, an 18th/19th century butcher from the Franconian city of Coburg, is said to have brought the Frankfurter Würstchen to Vienna, where he added beef to the mixture and simply called it Frankfurter. Nowadays, in German-speaking countries, except Austria, hot dog sausages are called Wiener or Wiener Würstchen (Würstchen means “little sausage”), in differentiation to the original pork-only mixture from Frankfurt. In Swiss German, it is called Wienerli, while in Austria the terms Frankfurter or Frankfurter Würstel are used.

Others are credited with first serving hot dogs on rolls. A German immigrant named Feuchtwanger, from Frankfurt, in Hesse, allegedly pioneered the practice in the American midwest; there are several versions of the story with varying

Grilled hot dogs

details. According to one account, Feuchtwanger’s wife proposed the use of a bun in 1880: Feuchtwanger sold hot dogs on the streets of St. Louis, Missouri, and provided gloves to his customers so that they could handle the sausages without burning their hands. Losing money when customers did not return the gloves, Feuchtwanger’s wife suggested serving the sausages in a roll instead. In another version, Antoine Feuchtwanger, or Anton Ludwig Feuchtwanger, served sausages in rolls at the World’s Fair – either at the 1904 Louisiana Purchase Exposition in St. Louis, or, earlier, at the 1893 World’s Columbian Exposition, in Chicago – again, allegedly because the white gloves provided to customers to protect their hands were being kept as souvenirs.

Another possible origin for serving the sausages in rolls is the pieman Charles Feltman, at Coney Island in New York City. In 1867 he had a cart made with a stove on which to boil sausages, and a compartment to keep buns fresh in which they were served. In 1871 he leased land to build a permanent restaurant, and the business grew, selling far more than just the “Coney Island Red Hots” as they were known.

In 1916, a Polish American employee of Feltman’s named Nathan Handwerker was encouraged by Eddie Cantor and Jimmy Durante, both working as waiters/musicians, to go into business in competition with his former employer. Handwerker undercut Feltman’s by charging five cents for a hot dog when his former employer was charging ten.

At an earlier time in food regulation, when the hot dog was suspect, Handwerker made sure that men wearing surgeon’s smocks were seen eating at Nathan’s Famous to reassure potential customers.

Common hot dog ingredients include:

Meat trimmings and fat, e.g. mechanically separated meat, pink slime, meat slurry

Hot dog garnished with ketchup and onions

Flavorings, such as salt, garlic, and paprika
Preservatives (cure) – typically sodium erythorbate and sodium nitrite
Pork and beef are the traditional meats used in hot dogs. Less expensive hot dogs are often made from chicken or turkey, using low-cost mechanically separated poultry. Typical hot dog ingredients contain sodium, saturated fat and nitrite, which when consumed in excess have been linked to health problems. Changes in meat technology and dietary preferences have led manufacturers to use turkey, chicken, vegetarian meat substitutes, and to lower the salt content.

Commercial preparation
Hot dogs are prepared commercially by mixing the ingredients (meats, spices, binders and fillers) in vats where rapidly moving blades grind and mix the ingredients in the same operation. This mixture is forced through tubes into casings for cooking. Most hot dogs sold in the US are “skinless” as opposed to more expensive “natural casing” hot dogs.

Natural-casing hot dogs
As with most sausages, hot dogs must be in a casing to be cooked. Traditional casing is made from the small

A hot dog bun toaster

intestines of sheep. The products are known as “natural casing” hot dogs or frankfurters. These hot dogs have firmer texture and a “snap” that releases juices and flavor when the product is bitten.

Kosher casings are expensive in commercial quantities in the US, so kosher hot dogs are usually skinless or made with reconstituted collagen casings.

Skinless hot dogs
“Skinless” hot dogs must use a casing in the cooking process when the product is manufactured, but the casing is usually a long tube of thin cellulose that is removed between cooking and packaging. This process was invented in Chicago in 1925 by Erwin O. Freund, founder of Visking which would later become Viskase Companies.

The first skinless hot dog casings were produced by Freund’s new company under the name “Nojax”, short for “no jackets” and sold to local Chicago sausage makers.

Skinless hot dogs vary in the texture of the product surface but have a softer “bite” than natural casing hot dogs. Skinless hot dogs are more uniform in shape and size than natural casing hot dogs and less expensive.

Home consumption
A hot dog (wiener) is prepared and served in various ways. Reheated (for food safety purposes) by any of several

A “home-cooked” hot dog with ketchup, mustard, raw onion, fried onion, artificial bacon bits, and pickle relish

methods, it is boiled, grilled, fried, steamed, broiled, baked, microwaved, toasted, and even electro-shocked (Presto Hot Dogger). Typically it is served on a hot-dog bun with prepared mustard (and optionally with choices of many other condiments), or several may be sliced laterally into bite-size pieces and used for protein in other dishes, such as rice, beans, soup or a casserole. There are many appliances dedicated (or that lend themselves) to the reheating of wieners and the warming of hot-dog buns.

In the US, the term “hot dog” refers to both the sausage by itself and the combination of sausage and bun. Many nicknames applying to either have emerged over the years, including frankfurter, frank, wiener, weenie, coney, and red hot. Annually, Americans consume 20 billion hot dogs.

Hot dog restaurants
Hot dog stands and trucks sell hot dogs at street and highway locations. Wandering hot dog vendors sell their product in baseball parks. At convenience stores, hot dogs are kept heated on rotating grills. 7-Eleven sells the most grilled hot dogs in North America — 100 million annually. Hot dogs are also common on restaurants’ children’s menus.

Hot dogs are commonly served with one or more condiments. In 2005, the US-based National Hot Dog and Sausage Council (part of the American Meat Institute) found mustard to be the most popular, preferred by 32% of respondents; 23% favored ketchup; 17% chili con carne; 9% pickle relish, and 7% onions. Other toppings include sauerkraut, mayonnaise, lettuce, tomato, cheese, and chili peppers.

Condiment preferences vary across the U.S.. Southerners showed the strongest preference for chili, while Midwesterners showed the greatest affinity for ketchup.

Variations
An endless list of hot dog variations has emerged. The original king, known today as a “New York dog” or “New York style”, is a natural casing all-beef frank topped with sauerkraut and spicy brown mustard, onions optional. Sauteed bell peppers, onions, and potatoes find their way into New Jersey’s deep-fried Italian hot dog. In the midwest, the Chicago-style hot dog reigns, served on a poppyseed bun and topped with mustard, fresh tomatoes, onions, “sport peppers”, bright green relish, dill pickles, and celery salt.

Many variations are named after regions other than the one in which they are popular. Meaty Michigan hot dogs are popular in upstate New York (as are white hots), while beefy Coney Island hot dogs are popular in Michigan. Hot wieners, or weenies, are a staple in Rhode Island where they are sold at restaurants with the misleading name “New York System.” Texas hot dogs are spicy variants found in upstate New York and Pennsylvania (and as “all the way dogs” in New Jersey), but not Texas.

Some baseball parks have signature hot dogs, such as Dodger Dogs at Dodger Stadium in Los Angeles, and Fenway Franks at Fenway Park in Boston, which are boiled then grilled,[citation needed] and served on a New England-style bun.

The world’s longest hot dog created was 197 ft), which rested within a 198 ft bun. The hot dog was prepared by Shizuoka Meat Producers for the All-Japan Bread Association, which baked the bun and coordinated the event, including official measurement for the world record. The hot dog and bun were the center of a media event in celebration of the Association’s 50th anniversary on August 4, 2006, at the Akasaka Prince Hotel, Tokyo, Japan.

A hot dog prepared by head chef Joe Calderone in Manhattan sold for $69 during the National Hot Dog Day in 2010, making it the most expensive hot dog sold at the time. The hot dog was topped with truffle oil, duck foie gras, and truffle butter.

On May 31, 2012, Guinness World Records certified the world record for most expensive hot dog at $145.49. The

A Coney Island hot dog with chili, onion, and mustard

“California Capitol City Dawg”, served at Capitol Dawg in Sacramento, California, features a grilled 18 in all-beef in natural casing frank from Chicago, served on a fresh baked herb and oil focaccia roll, spread with white truffle butter, then grilled. The record breaking hot dog is topped with a whole grain mustard from France, garlic and herb mayonnaise, sauteed chopped shallots, organic mixed baby greens, maple syrup marinated/fruitwood smoked uncured bacon from New Hampshire, chopped tomato, expensive moose cheese from Sweden, sweetened dried cranberries, basil olive oil/pear-cranberry-coconut balsamic vinaigrette, and ground peppercorn. Proceeds from the sale of each 3 lb super dog are donated to the Shriners Hospitals for Children.

 

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Ohio Festivals September 27- 30, 2018

September 26, 2018 at 5:01 AM | Posted in Festivals | Leave a comment
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September 27-30, 2018 55th Annual Barnesville Pumpkin Festival
Barnesville, Ohio
The Barnesville Pumpkin Festival has become a tradition for families and friends who come each year to enjoy one of Ohio’s oldest and most popular festivals. Always held during the last full weekend in September, the Festival includes four days of fun-filled contests, entertainment, tastes, sights and sounds. The festival started in 1963 in the basement of the Catholic Church and has has evolved from a small street fair to a premier event with visitors attending from all over the United States. Both adults and children will enjoy harvest-inspired arts and crafts, home-style foods, entertainment on two stages, a giant weigh-in of champion pumpkins, lots of fun contests and the Giant Pumpkin Festival Parade on Saturday. There is plenty to see and do and, best of all, admission is free.
http://www.barnesvillepumpkinfestival.com/

September 28-29, 2018 Annual Ohio Swiss Festival – Sugarcreek, Ohio
Held in Sugarcreek, the Little Switzerland of Ohio, with parades, queen pageant, musical entertainment, rides, 5K Swiss Cheese Chase, cheese auction, cheese making contest, Steintossen stone throwing, yodeling Swiss cheese eating and Swiss costume contests. Sample award-winning wine & cheese from our local artisans throughout the festival.
http://www.ohioswissfestival.com/

September 29, 2018 36th Annual Country Applefest – Lebanon, Ohio
The Warren County Fairgrounds in Lebanon will be filled with homemade crafts, great food and entertainment. Enter the apple bake off contest.
http://www.countryapplefest.com/

September 29-30, 2018 55th Geneva Grape Jamboree – Geneva, Ohio
Celebrates the harvesting of the local grapes. Taste freshly squeezed grape juice, wine, and various other grape products. All grand-stand entertainment, including the grape stomping contest, is free. Miss Grapette is featured in the two giant parades each afternoon. Rides, crafts, food, and other concessions pack the downtown streets during this grape filled weekend.
http://www.grapejamboree.com/

Ohio Festivals September 14-17, 2018

September 12, 2018 at 5:01 AM | Posted in Festivals | Leave a comment
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September 14-16, 2018 20th Annual Ohio Pawpaw Festival
Albany, Ohio
A fun-filled and educational event celebrating one of America’s largest native tree fruits, the Pawpaw. Delectable foods, quality entertainment, and unique arts & crafts. Special events include competitions for the best pawpaw, best pawpaw-related work of art, pawpaw cook-off, and the ever-popular pawpaw-eating contest. Presentations will cover pawpaw growing, cooking, and other related topics.
https://ohiopawpawfest.com/

September 15-16, 2018 Preble County Pork Festival – Eaton, Ohio
Always 3rd full weekend in September. Entertainment, exhibits, food, parade and more!
https://www.porkfestival.org/

September 15-16, 2018 51st Annual Johnny Appleseed Festival
Lisbon, Ohio
Many local organizations provide old fashioned apple butter, apple ice cream, apple fritters & apple dumplings. There is an apple pie baking contest along with 35 food concessions, arts & crafts including yarn spinning, goat milk soap, chain saw wood crafts, dunk tank, games, dancing, music and theatre.
http://www.lisbonareachamber.com/

Smoked Turkey Sausage Dogs w/ Baked Fries

September 8, 2018 at 5:17 PM | Posted in Butterball Smoked Turkey Sausage | 4 Comments
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Today’s Menu: Smoked Turkey Sausage Dogs w/ Baked Fries

 

 

For Breakfast this morning I lightly fried a couple of al fresco Country Style Chicken Sausage Breakfast Patties. I love these, they’re fully cooked so they fry up in 6 to 8 minutes per side. One of the best Breakfast Patties I’ve found. Great seasoning and the perfect size for Breakfast Sandwiches. So I made me and Mom a couple of Breakfast Sandwiches. I also added a 1/2 a slice of Boar’s Head Vermont Cheddar to the Sandwich. What a change in weather around here. I was using my walker last night to go into another room and my leg completely went out on me and fell. I cut my knee up pretty bad and bruised both arms and the tail bone. I was lucky I didn’t get hurt worse. Real sore this morning though. We had a high of 69 degrees today. But humid and real heavy rain. They say we’ll end up with 6″ inches of rain. There will be a lot of flooded areas if we get that much. So not much to do out in the rain. Stayed in and cleaned the house today, dusted and vacuumed. Watched some College Football late afternoon. So for Dinner tonight I prepared Smoked Turkey Sausage Dogs w/ Baked Fries.

 

As usual I used the Butterball Hardwood Smoked Turkey Sausage. I cut the Sausage Links into Bun length pieces. I absolutely love the Butterball Hardwood Smoked Turkey Sausage. It’s got such a fantastic flavor and always cooks up just right. To prepare them I used a large skillet, added about a 1/2 tablespoon of Extra Virgin Olive Oil and preheated it on medium heat. Put the Sausage in the skillet when it was heated up and covered with a lid. I turned the Sausage every few minutes to get an even char on them, cooked about 11 minutes total. As always they came out just bursting with flavor and flat-out delicious! I served it on a Aunt Millie’s Reduced Calorie Whole Grain Hot Dog Bun and topped with French’s Spicy Brown Mustard. I love these Sausages!!

 

To go with the Sausage Dog I baked up some Alexia Organic Yukon Select Fries. Seasoned them with Morton’s Lite salt and Ground Black Pepper. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right.! Plus they are only 120 calories and 15 net carbs. Served with a side of my favorite Ketchup, Hunt’s Ketchup. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Peach Diet Snapple to drink.

 

 

 

 

Butterball Hardwood Smoked Turkey Sausage
14 oz. | Servings: 7

Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes great.

Skillet:
Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.
Always heat thoroughly.
Serving Size 2 oz. (51 g)
Servings Per Container 7

Amount Per Serving
Calories 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%

Ingredients: Poultry Ingredients (Mechanically Separated Chicken, Mechanically Separated Turkey), Water, Corn Syrup, Salt. Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.
http://www.butterball.com/products/turkey-sausage-and-franks/every-day-smoked-turkey-dinner-sausage

Meanwhile back at the SayerBrook Bison Ranch……Green Pepper and Onion Bratwurst

September 8, 2018 at 5:02 AM | Posted in Uncategorized | Leave a comment
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This week from the SayersBrook Bison Ranch website (https://www.sayersbrook.com/) its Green Pepper and Onion Bratwurst. Brats infused with Green Peppers and Onions! Get that Grill fired up! This is one of many different types of Sausage that you can purchase at the SayersBrook site (https://www.sayersbrook.com/) You can items like Bison, Elk, Wild Boar, Rabbit, Duck, and more! So check it out today! Enjoy and Eat Healthy in 2018!

 

 

Green Pepper and Onion Bratwurst

Green Pepper and Onion Bratwurst – “Grand Champion Winner” 3 lbs.
the wonderful flavor of sauteéd green peppers and onion infused in these big and juicy brats. Doesn’t it makes your mouth water just thinking about it? Just by grill up one of these specialty brats and you’ve got yourself a great meal.
https://www.sayersbrook.com/green-pepper-and-onion-bratwurst/

 

 

 

 

SATISFACTION GUARANTEE
Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
https://www.sayersbrook.com/

Ohio Festivals September 6-9, 2018

September 5, 2018 at 5:01 AM | Posted in Festivals | Leave a comment
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September 6, 2018 – Taste to Remember – Cincinnati, Ohio
Annual Taste to Remember. Freshly prepared food and fine wine will delight your senses as you tour the silent auction and vie for the chance to have a local chef dazzle you with a delicious, multi-course meal in your home. Your fabulous night out will benefit Children’s Hunger Alliance.
https://www.childrenshungeralliance.org/events2/

September 6-8, 2018 Marion Popcorn Festival – Marion, Ohio
Marion County is one of the top popcorn producing counties in the world. Festival has top name entertainment, golf & bowling tournaments, porpcorn cooking contest, and the Orville Redenbacher Parade. Visit the popcorn museum while you’re in town. Attendance: 250,000+
http://www.popcornfestival.com/

September 7-8, 2018 Lithopolis Honeyfest – Lithopolis, Ohio
Enjoy a fascinating day of unique attractions – honey bee beards; honey in a variety of flavors, colors and textures; and an array of products direct from the hive. Watch honey being extracted from the comb and the State Apiarist demonstrate a hive inspection. Meet the American Honey Princess, Ohio beekeepers and explore beekeeping equipment hands-on. See a real queen bee and her colony up close under the glass of an observation hive. Buzz over to the food court for scrumptious honey-made food and sample mead at the wine tasting tent. Grab a honey brew at the beer garden and enjoy a treat from the Honey Bake-Off sale. Live music on two stages, arts & crafts, and watch the kids have fun creating their own crafts at The Gilmore Group’s Busy Beehive.
http://www.lithopolishoneyfest.com/

September 7-9, 2018 45th Annual Mantua Potato Festival
Mantua, Ohio
Join us for the annual Mantua Potato Festival. We will have many activities, contests and exhibits planned throughout the weekend. We are also looking for volunteers and committee members. Thank you to all that have supported us in the past, and we look forward to seeing you all at the Festival!
http://www.mantuapotatofestival.org/

September 7-9, 2018 Clinton County Corn Festival – Wilmington, Ohio
A family fun event held the weekend after Labor Day every year! Started in 1977 by the Antique Power Club. It is held at the Clinton County Fairgrounds in Wilmington, Ohio. We feature many activates for all ages! Whether you come for the continuous entertainment on our sound stage, games in our special events area, various tractor and antique displays, crafts and antiques, or THE FOOD it is sure you’re going to have a blast!!
http://www.cornfestivalonline.com/

September 7-9, 2018 Italian Fall Festa – Kettering, Ohio
A weekend of great Italian food, wonderful Italian music, good friends, and a fun game of Bocce on the beautiful, spacious, shaded grounds of Bella Villa! Dinners, Meatball Madness 5K and spaghetti eating contest.
http://www.italianfallfesta.com/

Western and Southern / WEBN Fireworks at Riverfest

August 30, 2018 at 11:16 AM | Posted in Festivals | Leave a comment
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2018 Western and Southern / WEBN Fireworks at Riverfest


Western and Southern/WEBN Fireworks is Cincinnati USA’s booming, end-of-summer blowout that concludes with one of the largest fireworks displays in the Midwest.

Where We’re Located
SAWYER POINT
Pete Rose Way
Cincinnati, OH 45202

Sun, Sep 02, 2018
12:00 pm

About
This traditional, end-of-summer event began more than 40 years ago when WEBN treated the tri-state to a fireworks show in honor of the radio station’s 10th anniversary. The party, held annually at Sawyer Point on Sunday of Labor Day weekend, has grown into an all-day affair with music, food and family fun and entertainment all day. On both sides of the river, nearly a half-million people view the choreographed Rozzi’s Fireworks show while listening to the soundtrack on WEBN (102.7 FM) starting just after 9pm and lasting for about 30 minutes.
https://cincinnatiusa.com/events/western-southern-webn-fireworks-riverfest

Ohio Festivals August 24-26, 2018

August 22, 2018 at 5:01 AM | Posted in Uncategorized | Leave a comment
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August 24-25, 2018 Uncork’d WineFest – Ashtabula, Ohio
Formerly known as Wine & Walleye Festival. Original Festival, New Name. Celebrating Ashtabula County’s favorite exports, the festival has live music, wine tastings, a fishing tournament, and food from local restaurants.
http://www.uncorkdwinefest.com/

August 24-26, 2018 53rd Annual German-American Festival
Oregon, Ohio
Taking place at Oak Shade Grove. The Toledo Area’s Oldest, Largest and Greatest Ethnic Festival With Authentic German Food, Beer, and Entertainment. (also: gafsociety.org/Festival_Information.htm ) Attendance: 30,000
https://germanamericanfestival.net/

August 25-26, 2018 Annual Cleveland Garlic Festival – Cleveland, Ohio
Funds from the Cleveland Garlic Festival allow North Union Farmers’ Market to operate markets weekly throughout the year in Greater Cleveland. We administer and expand our educational and charitable market programs, which continue to be very important complements to our market season (Food Stamp enhanced purchases/EBT-SNAP, Music at the Market, Chef at the Market, Mighty Locavores K-2 educational programming in Cleveland Municipal School District and much more). With the help of 150 loyal farmers and producers, North Union Farmers Market will bring fresh, local, healthy food to more than 275,000+ customers this year.
http://clevelandgarlicfestival.org/

2018 Kingsgate Logistics Union Centre Food Truck Rally Friday, August 10 • 11:30am – 10:30pm

August 10, 2018 at 9:24 AM | Posted in Festivals | Leave a comment
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Kingsgate Logistics Union Centre Food Truck Rally is Friday, August 10 • 11:30am – 10:30pm
The Kingsgate Logistics Union Centre Food Truck Rally is rolling into West Chester today Friday, Aug. 10 and you and the family won’t want to miss it! From 11:30 a.m. to 10:30 p.m., more than 40 food trucks will serve up some of the tastiest food in town right in The Square @ Union Center. This one-stop shop of all things delicious offers everything food lovers could want.

A wide range of food cultures will be available for the hungry crowds, so everyone in the family can pick a favorite. So, if dad wants a gyro, mom wants crab cakes and the kids want kettle corn, then it’s all just steps away from each other! And, those with a sweet tooth won’t be disappointed, either. Popular items such as fresh lemonade, cheesecake, soft serve ice cream will be for sale, too.

 

11:30 AM – 10:30 PM
Location: The Square at Union Centre- Near exit 19 on Interstate 75
9825 Centre Pointe Drive
West Chester, OH 45069
http://ucbma.com/events/union-centre-food-truck-rally/

Ohio Festivals August 3-5, 2018

August 1, 2018 at 5:02 AM | Posted in Festivals | Leave a comment
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August 3-4, 2018
12th Annual Van Wert Rib Fest
Van Wert, Ohio
Annual Event featuring Ribs, Music & Fun!
http://www.vanwertribfest.com/

August 3-4, 2018 Annual Vintage Ohio Wine Festival
Kirtland, Ohio
Vintage Ohio is a two-day festival in Lake County, Ohio which will feature Ohio wineries, many food vendors, arts and music. Wine will be available to taste, by the glass and by the bottle. There is a designated driver program and all ages are welcome.
http://www.visitvintageohio.com/

August 4, 2018 Corn City Festival – Deshler, Ohio
Deshler Park Deshler. Rides, a Parade, Volleyball, Kiddie Tractor Pulls, 1K and 5K runs, Live Musical Entertainment, band on Saturday night, along with great food! Car show on Sunday.

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