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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Ohio Festivals June 22-24, 2018

June 20, 2018 at 5:02 AM | Posted in Festivals | Leave a comment
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June 21-23, 2018 London Strawberry Festival – London, Ohio
The community is to be decorated in a strawberry theme. Event includes a strawberry shortcake tent, parade, nightly entertainment, and a car show benefiting Cystic Fibrosis.
http://www.londonstrawberryfestival.com/

June 23, 2018 Waterfront Wine Festival – Avon Lake, Ohio
Showcasing Ohio West Coast Wineries, Local Cuisine and Lake Erie Sunset. Featuring nine local wineries and food from Avon Lake’s finest restaurants. Enjoy relaxing music from local artists while sampling local wines and enjoying a gorgeous sunset on Lake Erie. Admission is free for the rain or shine event. Tickets for tastings are $20 and include 10 wine pours and a commemorative event wine glass. Also featuring Wine themed related vendors, local businesses and more.
http://avonlakewaterfront.com/index.html

June 23, 2018 Riverside Wine Festival – Findlay, Ohio
The Arts Partnership invites you to attend the fifth annual Riverside Wine Festival from 1pm to 6pm at scenic Riverside Park. This premier event will feature twelve Ohio wineries, local gourmet foods, fine arts and crafts, live entertainment, wine exhibitions, demonstrations and more!
http://artspartnership.com/outdoor/

June 23-24, 2018 Mulberry Creek Herbfair – Huron, Ohio
Enjoy herbal foods, plants and vendors at the herb farm’s annual fair. This year’s focus will be on ‘France: Food, Wine & Culture’
https://mulberrycreek.com/Events/index.html

Cincinnati.com Wine and Food Experience – Yeatman’s Cove When: June 16, 1 p.m.-4 p.m.

June 13, 2018 at 10:58 AM | Posted in Festivals | Leave a comment
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Cincinnati.com Wine and Food Experience – Yeatman’s Cove When: June 16, 1 p.m.-4 p.m.

June 16, Cincinnati.com’s first-ever Wine and Food Experience (#WFE) featuring The Martha Stewart Experience will deliver the city’s finest bites and fine wines, craft beers and spirits to sample.

This culinary event will feature celebrity guest Chef Graham Elliot, cooking demonstrations and a Grand Tasting Experience celebrating Cincinnati’s culinary scene along with the region’s leading gourmets and restaurateurs.

The highlight of the event will be The Martha Stewart Experience, a showcase of her latest lifestyle collections, including books, kitchen gear, tabletop vignettes and more.

Cincinnati WFE kicks off a 12-city USA TODAY NETWORK tour to explore the American culinary scene – this one with a distinctively Cincinnati perspective!

We can’t wait to share our amazing lineup of chefs, restaurants and sommeliers! Check back soon for more details.

Visit wineandfood.cincinnati.com/ for more information and tickets.

Special subscriber offer of $15 off Grand Tasting and VIP tickets only at cincinnati.com/xtras/

What: The first-ever Cincinnati.com Wine and Food Experience
Where: Yeatman’s Cove
When: June 16, 1 p.m.-4 p.m.

Note: This is a 21 & up event.

http://cincinnati.carpediem.cd/events/6415477-cincinnati-com-wine-food-experience-at-yeatmans-cove-park/

Summerfair Cincinnati at historic Coney Island June 1-3, 2018

May 31, 2018 at 10:44 AM | Posted in Festivals | Leave a comment
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Summerfair 2018, will be held 13 miles from downtown Cincinnati at historic Coney Island:
6201 Kellogg Avenue / Cincinnati / OH / 45228 (just off I-275 at Kellogg Avenue).

Dates are June 1, June 2 and June 3, 2018

Hours are 2:00 to 8:00 p.m. Friday; 10 a.m. to 8:00 p.m. Saturday; 10 a.m. to 5:00 p.m. Sunday.
We are a 100% outdoor show, and will be held rain or shine.

The Fair draws more than 20,000 paid attendees each year. Our demographic is 78% female, 70% income over $65,000. Media/Print/Social is funded with $32,250 with a value of $92,870.

Established in 1968, Summerfair is a combination of more than 300 fine artists and craftspeople from across the country exhibiting and selling works ranging from ceramics and sculptures to painting and photography; 4 stages of local and regional entertainers; a Youth arts entertainment area and a variety of gourmet arts. The annual fine arts fair is Summerfair Cincinnati’s primary fundraiser and consistently ranks among the top 100 art shows nationally.

All applicants’ work will be reviewed by a panel of judges, comprised of artists and art educators with backgrounds in the categories offered at Summerfair. In order to be considered, works submitted must be original art produced by the applicant.

Works in the following categories will be featured: ceramics, drawing/printmaking, glass, jewelry, leather/fiber, metal/sculpture, painting, photography, wood and 2D/3D Mixed Media.

https://summerfair.org/

CincItalia, Cincinnati Italian Festival – June 1, 2, and 3, 2018

May 30, 2018 at 9:27 PM | Posted in Festivals | Leave a comment
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CincItalia, Cincinnati Italian Festival – June 1, 2 and 3, 2018

Join us on June 1, 2 and 3, 2018, for a fun, FREE, festival atmosphere celebrating all things Italian: a wide selection of great food, wine, and beer…lively music to sing and dance to…cooking demonstrations…games and rides for kids…raffles and games for adults, including a Main Award with a grand prize of $10,000…spacious dining tent…convivial open-air wine garden…a recreated mini piazza with a small fountain surrounded by colorful flowers and Tivoli lights. Friday night is an adults-only (19+) “Carnevale,” and there’s fun for the whole family on Saturday and Sunday. Join us!

Harvest Home Park
CincItalia takes place at Harvest Home Park, located at 3961 North Bend Rd, Cheviot, OH 45211.

Parking
Limited street parking is available near Harvest Home Park and in the surrounding neighborhood. Parking on the park grounds is not permitted.

Shuttle
Because parking can be tight, the festival operates a FREE shuttle service between the Sam’s Club parking lot just north of I-74 at North Bend Road and the festival site. Shuttle vans are handicap-accessible. The ride takes about three minutes.
http://cincitalia.org/

One of America’s Favorites – Risotto

April 9, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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Creamy baked mushroom risotto

Risotto /rɪˈzɒtoʊ/ (Italian: [riˈzɔtto] or [riˈsɔtto]) is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine, and onion. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavor and its attractive yellow color.

Risotto in Italy is normally a primo (first course), served on its own before the main course, but risotto alla milanese, (pronounced [riˈzɔtto alla milaˈneːze]), is often served together with ossobuco alla milanese.

Rice was grown in southern Italy since the 14th century, and eventually reached Milano in the northern region of Italy. While according to a legend a young glassblower apprentice from Flanders who used to use saffron as a pigment added it to a rice dish at a wedding feast, the first recipe identifiable as risotto dates from 1809. It includes rice sautéed in butter, sausages, bone marrow, onions with hot broth with saffron gradually added. There is a recipe for a dish named as a risotto in the 1854 Trattato di cucina (Treatise on Cooking) by Giovanni Vialardi, assistant chief chef to kings. However, the question of who invented the risotto in Milano remains unanswered today.

The rice varieties nowadays associated with risotto were developed in the 20th century, starting with Maratelli in 1914.

A high-starch (amylopectin), low-amylose round medium- or short- grain white rice is usually used for making risotto. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. The principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano. Carnaroli, Maratelli (historical Italian variety) and Vialone Nano are considered to be the best (and most expensive) varieties, with different users preferring one over another. They have slightly different properties. For example, Carnaroli is less likely than Vialone Nano to get overcooked, but the latter, being smaller, cooks faster and absorbs condiments better. Other varieties such as Roma, Baldo, Ribe and Originario may be used but will not have the creaminess of the traditional dish; these varieties are considered better for soups and other non-risotto rice dishes, and sweet rice desserts. Rice designations of superfino, semifino and fino refer to the size and shape (specifically the length and the narrowness) of the grains, and not the quality.

Mushroom and Chicken Risotto

There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety, cooked in a standard procedure, requiring, unlike other rice dishes, constant care and attention. The rice is not pre-rinsed, as washing would remove much of the starch required for a creamy texture.

The rice is first cooked briefly in a soffritto of onion and butter or olive oil, to coat each grain in a film of fat, called tostatura; white wine is added and must be absorbed by the grains. When it has been absorbed the heat is raised to medium high, and boiling stock is gradually added in small amounts, while stirring constantly. The constant stirring, with only a small amount of liquid present, forces the grains to rub against each other and release the starch molecules from the outside of the grains into the surrounding liquid, creating a smooth creamy-textured mass. When the rice is cooked the pot is taken off the heat for mantecatura, vigorously beating in refrigerated balls of grated parmesan cheese and butter, to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes earlier and left to cook with its residual heat.

Properly cooked risotto is rich and creamy even if no cream is added, due to the starch in the grains, if properly prepared. It has some resistance or bite (al dente) and separate grains. The traditional texture is fairly fluid, or all’onda (“wavy, or flowing in waves”). It is served on flat dishes and should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once, as it continues to cook in its own heat, making the grains absorb all the liquid and become soft and dry.

 

Ohio Festivals March 8-10, 2019

March 6, 2018 at 1:51 PM | Posted in Festivals | Leave a comment
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Let the Festival Season begin here in the Buckeye State! I’ve got a couple of Festivals to pass along. Enjoy!

 

March 8-10, 2018 Cincinnati International Wine Festival
Cincinnati, Ohio
A grand celebration of wine, food and music with winery dinners, grand tastings, and a charity auction. Proceeds benefiting Greater Cincinnati Charities.
https://www.winefestival.com/

 

March 10, 2018 – 10th Annual AleFeast Dayton – Dayton, Ohio
An evolutionary and unique direct pairing of fine foods with complementary craft beer styles in a responsible, educational, & enjoyable fashion.
http://alefest.com/

Wild Idea Buffalo Recipe of the Week – BISON SOUS VIDE

December 20, 2017 at 6:37 AM | Posted in Wild Idea Buffalo | 4 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is – BISON SOUS VIDE. This one uses the tender and flavorful Wild Idea Chuck Roast. The recipe is from Jill O’Brien of Wild Idea Buffalo. You can find this recipe or purchase the Wild Idea Chuck Roast along with all the other Wild Idea Buffalo Products. Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

COOKING BISON SOUS VIDE
By, Jill O’Brien

For the last few years I’ve resisted purchasing a sous vide cooking appliance. The first ones that came out were the size of a roaster and I didn’t need one more cooking gadget taking up prime real estate in my very limited cupboard space.

Some of our customers have called in with questions about how to use one with our bison products, and having no experience, I haven’t been able to help. With sous vide machines shrinking to the size of a wand that works with any vessel that holds water, I finally caved-in and purchased one.

My first frustration was in the limited instructions it came with. Other than suggesting I download the app, (and I am not an app person) that was about it. I then went to the manufacturer of the machines (Anova) website to look for assistance and recipe guidelines for cooking a roast. The first page of information suggested the app, but after a little more scrolling and poking around I found “learn about sous vide” (pronounced, sue veed and means under vacuum). There were temperature and time suggestions, for steaks and burgers, but nothing for a roast. Onward to the recipe page, which had limited roast recipes, which seemed a bit complicated, and none of them were grass-fed/finished. So – I thought I would just try to guess my way through “the what and how to do” based on what I was trying to achieve, which was a medium rare chuck roast.

Here’s what I did and what I learned.

Sous Vide Chuck Roast for Medium Rare Results

Ingredients:

1 – 3-pound Wild Idea Chuck Roast, rinse and pat dry – leaving netting on

2 –tablespoon of olive oil

2 – sprigs of rosemary and thyme, destemmed and chopped

1 – teaspoon each garlic & onion powder

1 – teaspoon salt

2 – teaspoons black pepper

1 – re-sealable gallon bag

1 – pot water

½ -onion, cut into wedges

¼ – cup, wine, brandy or broth

Preparation:

1 – Set sous vide to 129 degrees and place in pot filled with hot water. Press the arrow to start. And allow water to heat. You will hear a beep when the temperature is achieved.
2 – Mix 1 tablespoon of the olive oil and herbs together and rub over roast. Place roast in plastic bag, removing air and seal. *They suggest vacuum sealing – but I did not have one the bag worked fine.
3 – Place the bag in the water and allow it to cook for 6 hours. *Total guess here.
4 – Remove roast in bag and place in a pan. Empty roast and juice into the pan, reserving juices.
5 – In a cast iron or heavy skillet, over medium to medium high heat, heat the oil. Place the sous vide roast in the phot pan and sear for four to five minutes before turning. Add the onion wedges to the pan shortly after the searing begins.
6 – Turn the roast three times and searing for the same amount of time. Butt the ends up to the edge of the pan occasionally to brown those too.
7 – Remove the roast and the onions form the pan and transfer to a platter and cover with foil. Let the roast rest for up to 10 minutes before slicing.
8 – Deglaze the pan with a liquid of your choice and whisk in the reserved juices to incorporate.
9 – Quickly whisk in the butter until smooth. Transfer the gravy to a bowl immediately.
10 – Slice the roast and pass with the gravy.

Results: The roast was super juicy and with the add searing it gave a nice medium rare outcome. The meat was tender, however cooking the roast at a lower heat will not breakdown the connective tissue, which didn’t bother us. To accomplish this – the next time I would cook for maybe 8 hours at the same temperature, but I’m guessing that if you wanted the connective tissue broken down, like what braising gives you, it may take increasing the heat to 160 degrees or higher for maybe 6 to 8 hours. This would give you more of a medium well roast – but I’m pretty sure it would still be juicy.

I liked the outcome enough – that there will be more sous vide cooking experimenting, lessons and recipes to come. Hopefully with less guess work each time.

https://wildideabuffalo.com/blogs/recipes/cooking-with-a-sous-vide

 

Ohio Festivals Sept. 29- Oct. 1, 2017

September 27, 2017 at 5:24 AM | Posted in Festivals | Leave a comment
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September 28, 2017 – Celebrity Chef Tour – Columbus, Ohio
Benefiting the James Beard Foundation, featuring Award-Winning Chefs
https://www.jamesbeard.org/celebrity-chef-tour

 

September 29-30, 2017 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, cheesemaking 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 30, 2017 35th 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/

Ohio Festivals Sept. 19-24, 2017

September 20, 2017 at 5:20 AM | Posted in Festivals | Leave a comment
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September 19-23, 2017 Apple Week – Sauder Village, Archbold, Ohio
Fall is the favorite season for many in the Midwest, and what better way to welcome in the season with a week dedicated to apples. Sauder Village will be highlighting this fall fruit throughout the week with special apple-themed recipes in our historic homes and hands-on activities. Visitors will also be able to visit our 130 year-old cider mill-it’s a guest favorite! On Friday and Saturday guests can join us for a day of apple butter making! Watch us schnitz and stir our way through a batch of delicious apple butter. Sneak a sample fresh from the kettle and make this harvesting tradition one of your family’s own!

https://saudervillage.org/classes-events

 

September 21-24, 2017 54th 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 22-23, 2017 Cincinnati Food + Wine Classic
Cincinnati, Ohio
A celebration of the Midwest through grand tastings, demos, wine seminars, competitions, after parties and more. A portion of proceeds will go to the Freestore Foodbank, the event’s non-profit partner.
https://www.cincinnatifoodandwineclassic.com/

 

September 23-24, 2017 38th Annual Germantown Pretzel Festival
Germantown, Ohio
Fall festival held on the fourth full weekend in September, since 1980, featuring handcrafts, good food, and free entertainment with live music & shows, baked goods & pretzels!
http://pretzelfestival.com/live/

 

September 23-24, 2017 54th 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/

 

September 24, 2017 – Taste of Yesteryear – Peninsula, Ohio
At Hale Farm & Village 10:00 AM – 5:00 PM. The Festival will showcase circa 1900 foods prepared over open wood flame, charcoal, or on potbellied stoves. Individual Chef’s, restaurants and organizations around Northeast Ohio will share their turn-of-the-century creations. Step back in time at as you roam the grounds of Hale Farm & Village, a 200-year-old family farm, now an outdoor living history museum, nestled in the Cuyahoga Valley National Park. Experience the tastes, smells and lifestyle of early residents of the Cuyahoga Valley. Proceeds from the event will fund the Rotary’s community service programs.
http://tasteofyesteryear.com/

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