Runs with knives!
I recently received a call from Chef Romuald “Romy” Jung, former executive chef of The Palace Restaurant at The Cincinnatian Hotel. I met Romy while working in his kitchens for GOURMET SENSATION and other events, and have gotten to know him well by bumping into…
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 the stove, and does a very nice job!
Almost the entire Happy Mouth group was there (with a few guests: Beth, Julie, and Terry) and we were seated downstairs in the restaurant’s formal dining room. Our server took exceptional care of us all night.
We started with a mussels appetizer compliments of the Chef, then went into other appetizers — the excellent Red Pepper Bisque and the night’s special soup of Creamed Spinach and Cognac. Both were awesome, as were the Lobster Strudles we enjoyed. Afterward, Chef sent out a small green salad with duck confit. The salad was lightly dressed, and the duck confit was very tasty.
After that, it was into entrees. Everyone fell quiet, which is a sure sign that people are enjoying their meals quite a bit! Desserts were great, too!
On Friday, November 14, 2008, it was Ron’s turn to pick the destination for our monthly Happy Mouth Supper Club outing. Ron selected Otto’s Restaurant in Covington, Kentucky as our destination. A large group of us (including guest Johnny) enjoyed great wine, great food, and…
The High Price of Cheap Eats By RONI CARYN RABIN Published: December 11, 2008 Dollar “value meals†at fast food restaurants may not be such a bargain when you look at the potential health costs. Many of these low-cost menu items are packed with fat,…
From Kenny Shopsin, owner and cook at Shopsins in New York:
“The way that I choose to function is to pick an arbitrary, stupid goal, become totally involved in it and pursue it with vigor. And what happens to you in that pursuit is your life…. Where the f— is the marinara sauce?“
Give your taste buds an education! Born of the passion for excellent cuisine, the Midwest Culinary Institute at Cincinnati State spreads and shares its fervor with an international array of students who wish to turn their passions into careers. Under the tutelage of M.C.I.’s expert…