May The Stars Light Your Way
On Wednesday, October 8, I found myself in Cleveland Ohio for a work-related event. Once that event was finished, the evening was my own, so I went to LOLA BISTRO, one of Iron Chef America Michael Symon’s places. Despite not being able to make a…
At the end of October, it was my month again to pick for the monthly outing of the Happy Mouth Supper Club. I selected the Iron Horse Inn, which has newly reopened in Glendale after being closed for a while. Chef Stefan Marcus is at…
In October, the Happy Mouth Supper Club met for dinner at the BLUE GIBBON restaurant. It was my month to select, and it was a nice evening being together with our friends.
The restaurant where I work has recently been reviewed… Check it out here: http://cincinnati.metromix.com/restaurants/restaurant_review/out-to-eat-slims/1585380/content
Welcoming Wine Trends, Inc. Featuring Mary Horn and Ian Pascoe Hosted by the students of the Midwest Culinary Institute under the direction of Donna Schmitt Smoked Trout, Horseradish, Grapefruit, and Beets Zardetto Prosecco, NV Clams, Cucumber, Celery, and Mango Kris Pinto Grigio, 2008 Poached Salmon,…
In November, 2009, the Happy Mouth Supper Club met at Bootsy’s for dinner. It was Ron’s month to select. It was great to be with everyone, but honestly, Bootsy’s fell flat in the service area.
Food, from the newly-changed menu, was good (not great). Portion sizes were appropriate, plates were hot & clean.
The server did not do a good job of managing our large table, and we had made reservations in advance (so they knew we were coming). There was much confusion when the bills arrived (we communicated in advance that we preferred separate checks) – several people at the table had to send their check back multiple times before it was correct. It took more than 45 minutes from the time the checks first dropped until they were correct.
The company was fun, but the meal and restaurant were not.
Wine Dinner at the Midwest Culinary Institute at Cincinnati State Technical & Community College. Hosted by the students of the Midwest Culinary Institute under the direction of Donna Schmitt. Menu prepared by Chef de Residence, Jean-Robert de Cavel. Wines hosted by Laura Landoll, Advanced Sommelier,…