You can love it, hate it or just be indifferent towards it, but you can’t take away the fact that O'Reilly's Pub in Clintonville has all makings of that place where everybody knows your name (and not because your face is plastered on a wanted poster).
I have heard some of the issues a few people have with it - it is small, too loud at times, it can get crowded now and then, etc. - but come on...really...it is a local pub. It isn't a chain restaurant and it doesn't promote itself as a family place (which it isn't). O'Reilly's, at 2822 North High Street, is a place you go to grab a beer, a quick (outstanding) dinner, watch a game and converse about your past week's misadventures with close friends. Sure it still resembles a service station gone bad from the outside, but inside you will find a close knit staff who considers all patrons like acquaintances from the past.
The Irish themed joint has menu of what may be considered typical pub food, but folks it is better than that. They have munchies (what they call their appetizers) that include, sweet potato fries, wings, nachos and fried mac & cheese. What they really hang their hat on, or should do more promotion on in my opinion, are the burgers. The Bacon BBQ Burger is the one I typically go after (a 1/2 pound of heaven on a bun), but other favorites include the Jerk Burger and the Pepper Burger. Those in our group of Thursday O'Reilly's barflies tend to prefer the Jerk Burger, or the "The Tom Burger" as it is sometimes referred to (I'll let you try and figure out the reasoning behind it as it is an experience to behold).
Though we can't really prove it, we believe we can tell when Johnny is working his magic in the kitchen. That's not to say that the rest of the kitchen doesn't know what they are doing, but on some nights those burgers literally melt in your mouth. And more often than not that's when you get a glimpse of Johnny kicking butt and taking names with his pub kitchen prowess.
Even if you aren't a burger person you can pick and choose from a variety of chicken, fish, turkey, roast beef, ham and grilled bologna sandwiches. Or, if subs are your delicacy, you can dig into things such the Italian, Club, White Pizza, Veggie or Johnny's sub. The latter is formerly known as the "Gonzo" and for good reason. It consists of salami, ham, pepperoni, turkey, bacon, onion, green peppers, banana peppers, tomato, lettuce, cheddar and provolone cheese with your choice of Italian dressing or pizza sauce. It will set you back about $9.00, but it is huge and will make you work to finish it.
You will find that there are daily specials that include homemade favorites like meat loaf and mashed potatoes, corned beef and cabbage and others. It is a filler of a meal at a decent price. Better yet, the specials change weekly. When St. Patrick's Day rolls around you get a specials menu loaded with Irish favorites. These, too, are worth your time.
Our group of oddballs and misfits (Christine, Allison, Doug, James, Evan, Joy, Julie, Jay, Craig) make it a weekly ritual to meet there on Thursday nights. This is highlighted by the fact that Ann Marie, bar tender extraordinaire, is the vixen dishing out the beer and spirits. If you are a returning customer, she usually knows exactly what you want...unless you just want a change of pace. She makes it as if you are a regular, even if you are a first timer. If you really want some fun, make sure you play "Ball and Biscuit" by The White Stripes when you swing by the jukebox. Ann Marie will appreciate it.
Thursday's are typically jam-packed, but to tell you the truth I don't think I would want to hangout at a place that was always dead and empty. And being a relatively small place, you'll have a crowd now than then. You can still enjoy those warm days of summer by sipping your favorite brew on the patio. For those inside people the eclectic atmosphere is something that will keep you mesmerized. Just when you think the place doesn't fit you or you feel out of place, you find something (or someone) that will remind you that deep down we are all the same.
It not may be much to look at, but if you think about a neighborhood joint that thrives on being there for you whenever you feel the need...it serves its purpose. I don't think anyone would complain, or at least, have a legitimate gripe. The same can be said for other Clintonville pubs like Patrick J's, the India-Oak Grill or Crest Tavern.
You can find out for yourself what O'Reilly's is all about by swinging by there any day of the week. Better yet, crash the Christmas party Monday, December 21st at 6 p.m. or just be there on December 17th and sample the awesomeness that is beer bread!
This is my pub, my watering hole, my home away from home. It isn't perfect and is not the ideal place for everyone, but I wouldn't want it to be. It is an odd place full of characters that will make you laugh and stare in wonderment.
It is O'Reilly's and I wouldn't want it any other way.
Friday, December 11, 2009
Wednesday, November 18, 2009
"Limited" Opportunities
As I find myself working seven days a week at a pair of part-time jobs, I am reminded of that three month transition between the time I was fired from my first radio job at WNIN Public Radio in Evansville, Indiana and when I started grad school. (Note: The NIN does not stand for Nine Inch Nails which is what my brother jokingly tried to tell some people.)
As I was sent packing from that public radio conundrum in southwest Indiana in October of 1999, I was fortunate enough to be chosen for the opening of a graduate assistant position at Morehead State University at their public radio station deep in the heart of Eastern Kentucky. It kind of helped that I received my undergrad from Morehead in May of 1998 and volunteered, work studied and interned at WMKY for four years. Grad school would begin in January of 2000.
To fill the forthcoming three month void I moved in with my brother in Columbus, Ohio and lived off his sofa in the suburb of Grandview. It was almost like we were kids again sharing a room as his apartment was pretty small. It generally was not suited for two people, but being my brother he offered to keep me from living out of a cardboard box until grad school kicked off.
In order to make ends meet and make money to pay for school I was directed to a staffing firm which hired me for a warehousing shift. I would work 10 p.m. to 7 a.m., third shift, at the Limited Brands Distribution Center in nearby Reynoldsburg. The job was easy, but it could take a toll on you if you were not prepared. It consisted of loading and unloading inbound and outbound semi tractor-trailers with boxes, upon boxes of merchandise being sent around North America. Some of those boxes were so light you would have thought they were going to float way if you didn't keep both hands on them. Others felt as if coworkers were hiding in them in an attempt to mail themselves to relatives for the holidays. (It would have been cheaper than driving, I guess.)
Another segment was piling the boxes of various sizes and shapes onto pallets as uniformly as you could and then wrapping them in plastic so they wouldn't tip or come crashing to the floor as forklifts carried them to trucks waiting for them. The boxes came to you on a constantly moving conveyor belt and forced you to have to make a quick decision as to where the best place on the stack the boxes should go. It was virtual game of Tetris. You kept your mind off the monotony of the situation by testing your skills at building a stable stack of boxes as quick as you could without putting coworkers in danger. If you fell behind the conveyor belt full of boxes would come to a stop and a short alarm would sound. It was meant to let you know that you were going to slow and needed to keep up. For me if felt like the neighbor kids standing around laughing and pointing at you, then alerting everyone around to look and observe how bad you were at your job.
Loading the tractor-trailers consisted of grabbing boxes off the conveyors and then placing them uniformly in stacks. You stood in place and turned at 180 degrees from left to right, or right to left, moving the merchandise from conveyor to tractor trailer. This was fun at times if you were working with a second person. You could make a game out of it to see who could stack the quickest and create the most uniform stack of boxes. We had to do something to keep us entertained.
Our supervisor kept us abreast of the number of trucks loaded every night which correlated to how well we were doing in keeping up with the demand. The demand was quite high since it was the holiday season. A good night saw us load 50 or so trucks and a slow night would be around 40. It was exhausting work, but I had to keep in mind I was only there part-time and would soon be off to grad school. I had a helluva lot of respect for those who made their living working there full time. Many of those guys were around my age and invited me to play some five-on-five basketball at a nearby gym after work some mornings. We may have been tired from work, but you could easily find your second wind and a competitive edge in order to win bragging rights for a day or two.
It was tough staying awake driving home at 7:30 a.m. from work and it didn't help you were navigating through the vast majority of the Columbus area population who were headed to work during the morning rush hour. Keeping alert was a chore and it bit me in the rear one time.
Cruising home along Broad Street in my 1997 Ford Taurus Sedan (not exactly the bachelor mobile) one morning I found myself stuck behind a super slow individual who apparently didn't care that the rest of us were on a tight schedule. Getting around him wasn't easy as the cars in the lanes next to me were free flowing and flying. The last time I glanced over my left shoulder to see if I had room to get over I apparently also moved the wheel in the same direction a bit further than I should. Suddenly I heard what sounded like a rock banging of the driver side door. Turning around I noticed my side view mirror dangling helplessly and holding on for dear life by the wires that powered it from the inside.
A passing van had clipped the mirror and continued on its merry way. I had that car for all of three months and just like that it had more character than I would have liked. I eventually removed the mirror completely due to the fact it would bang on the side of the car every time a good stiff wind kicked up. I believe it made me a better driver as it forced me to have to look, and look hard, for other cars when changing lanes. That light blue sedan with one side view mirror was traded-in back in 2004 in Heath, Ohio for my current mode of transportation. I had the Taurus for five years and it had many more bumps and bruises along the way. Including a dent just above the driver side front wheel well from an orange barrel in a construction zone just north of Pikeville, Kentucky after a visit to Pikeville College for a radio story assignment. I was the only one to witness this, though I believe those construction barrels know who I am.
At the distribution center the boxes we moved around were loaded with merchandise from the long list of Limited Brands such as Victoria's Secret, Bath & Body Works, White Barn Candle Co. and others. I am sure you have grabbed a whiff of the flowery odors that waft from Bath & Body Works locations, but my friends you do not understand the destruction those fragrances can unleash. It may be a joy for some to get a scent of the fruity, flowery scents, but when you move them in bulk they overpower you. They don't even need to be open. In the distribution center they collaborate and work as a team to generate enough power to push their flowery agendas beyond their plastic dwellings and attach their venom to everything and everyone who comes in contact with them.
Those odors embedded themselves in my clothes and were transferred to the inside of my car and even onto your skin. Only a long hot shower and scrubbing with a scouring pad were you able to fend off the virus that was candidly...yet sinisterly... referred to as Strawberry Champagne, Sun-Ripened Raspberry, Cucumber Melon, Warm Vanilla Sugar and others. And don't get me started on their ringleader Country Apple! After awhile you couldn't move a box containing these..these THINGS..without feeling like you were being tortured for some ungodly reason. And you could determine right away what it was by its given Bath & Body Works name from up to 20 feet away. Worst of all, when I finally made it to grad school, I was still haunted by their attractive scents. I couldn't pass any female on campus without recognizing the fragrance she was wearing..and knew it by name! And NOT because I wanted too!
Those smells followed me home from the distribution center which prompted a smart-ass comment from my brother every morning. Do you know how hard it is to ignore gas station attendants, store cashiers and passersby who give you that a weird stare down when they realize YOU are the one who smells like an orchard puked on a flower bed?
I still have to thank my brother for his patience for those three months. He was dating at the time and I was playing the part of the third wheel. Many times I had to pretend to be sleeping or adjust when I left for work and when I arrived home in order to give him a bit more privacy. We butted heads a few times, but you will have that in most roommate situations. I'm not sure if I was the cause of the argument, but I did get to see The Nutcracker at the Palace Theatre in Columbus as a result of a disagreement between he and this then girlfriend during that Christmas season. She refused to go so I took her place and enjoyed it with my brother, sister and future brother-in-law. Don't let anyone ever tell you being a third wheel doesn't have its advantages.
There are some good times that make me laugh and other memories that stand out. Including New Year's Eve 1999. There was an outdoor concert at Easton Town Center, which was still in it's infancy then (it had officially opened in June) and was not the sprawling shopping mecca it is today. A couple of local bands led up to the headliner which was Veruca Salt. It was ridiculously cold, but there were a few thousand people and enough alcohol to keep the chilly weather off of your mind. I think most people would be stunned if that took place there today. Unfortunately, it has become too much of an uppity place for something that cool to takes place again.
If you would have asked me I would have told you that there would have been a much different scenario when the millennium and the year 2000 rolled around then working at a job offered to me by a staffing firm and living off my brother's couch after being fired from my first radio job, but I wouldn't go back and change it. It was an experience that resulted in some pretty cool and odd stories to tell.
That's life my friends. It changes on a dime and never goes the way you expect...and I have the experience to prove it, MANY TIMES OVER.
As I was sent packing from that public radio conundrum in southwest Indiana in October of 1999, I was fortunate enough to be chosen for the opening of a graduate assistant position at Morehead State University at their public radio station deep in the heart of Eastern Kentucky. It kind of helped that I received my undergrad from Morehead in May of 1998 and volunteered, work studied and interned at WMKY for four years. Grad school would begin in January of 2000.
To fill the forthcoming three month void I moved in with my brother in Columbus, Ohio and lived off his sofa in the suburb of Grandview. It was almost like we were kids again sharing a room as his apartment was pretty small. It generally was not suited for two people, but being my brother he offered to keep me from living out of a cardboard box until grad school kicked off.
In order to make ends meet and make money to pay for school I was directed to a staffing firm which hired me for a warehousing shift. I would work 10 p.m. to 7 a.m., third shift, at the Limited Brands Distribution Center in nearby Reynoldsburg. The job was easy, but it could take a toll on you if you were not prepared. It consisted of loading and unloading inbound and outbound semi tractor-trailers with boxes, upon boxes of merchandise being sent around North America. Some of those boxes were so light you would have thought they were going to float way if you didn't keep both hands on them. Others felt as if coworkers were hiding in them in an attempt to mail themselves to relatives for the holidays. (It would have been cheaper than driving, I guess.)
Another segment was piling the boxes of various sizes and shapes onto pallets as uniformly as you could and then wrapping them in plastic so they wouldn't tip or come crashing to the floor as forklifts carried them to trucks waiting for them. The boxes came to you on a constantly moving conveyor belt and forced you to have to make a quick decision as to where the best place on the stack the boxes should go. It was virtual game of Tetris. You kept your mind off the monotony of the situation by testing your skills at building a stable stack of boxes as quick as you could without putting coworkers in danger. If you fell behind the conveyor belt full of boxes would come to a stop and a short alarm would sound. It was meant to let you know that you were going to slow and needed to keep up. For me if felt like the neighbor kids standing around laughing and pointing at you, then alerting everyone around to look and observe how bad you were at your job.
Loading the tractor-trailers consisted of grabbing boxes off the conveyors and then placing them uniformly in stacks. You stood in place and turned at 180 degrees from left to right, or right to left, moving the merchandise from conveyor to tractor trailer. This was fun at times if you were working with a second person. You could make a game out of it to see who could stack the quickest and create the most uniform stack of boxes. We had to do something to keep us entertained.
Our supervisor kept us abreast of the number of trucks loaded every night which correlated to how well we were doing in keeping up with the demand. The demand was quite high since it was the holiday season. A good night saw us load 50 or so trucks and a slow night would be around 40. It was exhausting work, but I had to keep in mind I was only there part-time and would soon be off to grad school. I had a helluva lot of respect for those who made their living working there full time. Many of those guys were around my age and invited me to play some five-on-five basketball at a nearby gym after work some mornings. We may have been tired from work, but you could easily find your second wind and a competitive edge in order to win bragging rights for a day or two.
It was tough staying awake driving home at 7:30 a.m. from work and it didn't help you were navigating through the vast majority of the Columbus area population who were headed to work during the morning rush hour. Keeping alert was a chore and it bit me in the rear one time.
Cruising home along Broad Street in my 1997 Ford Taurus Sedan (not exactly the bachelor mobile) one morning I found myself stuck behind a super slow individual who apparently didn't care that the rest of us were on a tight schedule. Getting around him wasn't easy as the cars in the lanes next to me were free flowing and flying. The last time I glanced over my left shoulder to see if I had room to get over I apparently also moved the wheel in the same direction a bit further than I should. Suddenly I heard what sounded like a rock banging of the driver side door. Turning around I noticed my side view mirror dangling helplessly and holding on for dear life by the wires that powered it from the inside.
A passing van had clipped the mirror and continued on its merry way. I had that car for all of three months and just like that it had more character than I would have liked. I eventually removed the mirror completely due to the fact it would bang on the side of the car every time a good stiff wind kicked up. I believe it made me a better driver as it forced me to have to look, and look hard, for other cars when changing lanes. That light blue sedan with one side view mirror was traded-in back in 2004 in Heath, Ohio for my current mode of transportation. I had the Taurus for five years and it had many more bumps and bruises along the way. Including a dent just above the driver side front wheel well from an orange barrel in a construction zone just north of Pikeville, Kentucky after a visit to Pikeville College for a radio story assignment. I was the only one to witness this, though I believe those construction barrels know who I am.
At the distribution center the boxes we moved around were loaded with merchandise from the long list of Limited Brands such as Victoria's Secret, Bath & Body Works, White Barn Candle Co. and others. I am sure you have grabbed a whiff of the flowery odors that waft from Bath & Body Works locations, but my friends you do not understand the destruction those fragrances can unleash. It may be a joy for some to get a scent of the fruity, flowery scents, but when you move them in bulk they overpower you. They don't even need to be open. In the distribution center they collaborate and work as a team to generate enough power to push their flowery agendas beyond their plastic dwellings and attach their venom to everything and everyone who comes in contact with them.
Those odors embedded themselves in my clothes and were transferred to the inside of my car and even onto your skin. Only a long hot shower and scrubbing with a scouring pad were you able to fend off the virus that was candidly...yet sinisterly... referred to as Strawberry Champagne, Sun-Ripened Raspberry, Cucumber Melon, Warm Vanilla Sugar and others. And don't get me started on their ringleader Country Apple! After awhile you couldn't move a box containing these..these THINGS..without feeling like you were being tortured for some ungodly reason. And you could determine right away what it was by its given Bath & Body Works name from up to 20 feet away. Worst of all, when I finally made it to grad school, I was still haunted by their attractive scents. I couldn't pass any female on campus without recognizing the fragrance she was wearing..and knew it by name! And NOT because I wanted too!
Those smells followed me home from the distribution center which prompted a smart-ass comment from my brother every morning. Do you know how hard it is to ignore gas station attendants, store cashiers and passersby who give you that a weird stare down when they realize YOU are the one who smells like an orchard puked on a flower bed?
I still have to thank my brother for his patience for those three months. He was dating at the time and I was playing the part of the third wheel. Many times I had to pretend to be sleeping or adjust when I left for work and when I arrived home in order to give him a bit more privacy. We butted heads a few times, but you will have that in most roommate situations. I'm not sure if I was the cause of the argument, but I did get to see The Nutcracker at the Palace Theatre in Columbus as a result of a disagreement between he and this then girlfriend during that Christmas season. She refused to go so I took her place and enjoyed it with my brother, sister and future brother-in-law. Don't let anyone ever tell you being a third wheel doesn't have its advantages.
There are some good times that make me laugh and other memories that stand out. Including New Year's Eve 1999. There was an outdoor concert at Easton Town Center, which was still in it's infancy then (it had officially opened in June) and was not the sprawling shopping mecca it is today. A couple of local bands led up to the headliner which was Veruca Salt. It was ridiculously cold, but there were a few thousand people and enough alcohol to keep the chilly weather off of your mind. I think most people would be stunned if that took place there today. Unfortunately, it has become too much of an uppity place for something that cool to takes place again.
If you would have asked me I would have told you that there would have been a much different scenario when the millennium and the year 2000 rolled around then working at a job offered to me by a staffing firm and living off my brother's couch after being fired from my first radio job, but I wouldn't go back and change it. It was an experience that resulted in some pretty cool and odd stories to tell.
That's life my friends. It changes on a dime and never goes the way you expect...and I have the experience to prove it, MANY TIMES OVER.
Wednesday, October 28, 2009
English From Around the World
Wonderful English from Around the World:
(Courtesy of Colin Morris at http://www.colinmorris.net/ )
In a Bangkok temple: IT IS FORBIDDEN TO ENTER A WOMAN, EVEN A FOREIGNER, IF DRESSED AS A MAN.
Cocktail lounge, Norway: LADIES ARE REQUESTED NOT TO HAVE CHILDREN IN THE BAR.
Doctor’s office, Rome: SPECIALIST IN WOMEN AND OTHER DISEASES.
Dry cleaners, Bangkok: DROP YOUR TROUSERS HERE FOR THE BEST RESULTS.
In a Nairobi restaurant: CUSTOMERS WHO FIND OUR WAITRESSES RUDE OUGHT TO SEE THE MANAGER.
On the main road to Mombasa, leaving Nairobi: TAKE NOTICE: WHEN THIS SIGN IS UNDER WATER, THIS ROAD IS IMPASSABLE.
On a poster at Kencom: ARE YOU AN ADULT THAT CANNOT READ? IF SO WE CAN HELP.
In a City restaurant: OPEN SEVEN DAYS A WEEK AND WEEKENDS.
In a cemetery: PERSONS ARE PROHIBITED FROM PICKING FLOWERS FROM ANY BUT THEIR OWN GRAVES.
Tokyo hotel’s rules and regulations: GUESTS ARE REQUESTED NOT TO SMOKE OR DO OTHER DISGUSTING BEHAVIOURS IN BED.
On the menu of a Swiss restaurant: OUR WINES LEAVE YOU NOTHING TO HOPE FOR.
In a Tokyo bar: SPECIAL COCKTAILS FOR THE LADIES WITH NUTS.
Hotel, Yugoslavia: THE FLATTENING OF UNDERWEAR WITH PLEASURE IS THE JOB OF THE CHAMBERMAID.
Hotel, Japan: YOU ARE INVITED TO TAKE ADVANTAGE OF THE CHAMBERMAID.
In the lobby of a Moscow hotel across from a Russian Orthodox monastery: YOU ARE WELCOME TO VISIT THE CEMETERY WHERE FAMOUS RUSSIAN AND SOVIET COMPOSERS, ARTISTS AND WRITERS ARE BURIED DAILY EXCEPT THURSDAY
A sign posted in Germany’s Black Forest: IT IS STRICTLY FORBIDDEN ON OUR BLACK FOREST CAMPING SITE THAT PEOPLE OF DIFFERENT SEX, FOR INSTANCE, MEN AND WOMEN, LIVE TOGETHER IN ONE TENT UNLESS THEY ARE MARRIED WITH EACH OTHER FOR THIS PURPOSE.
Hotel, Zurich: BECAUSE OF THE IMPROPRIETY OF ENTERTAINING GUESTS OF THE OPPOSITE SEX IN THE BEDROOM, IT IS SUGGESTED THAT THE LOBBY BE USED FOR THIS PURPOSE.
Advertisement for donkey rides, Thailand: WOULD YOU LIKE TO RIDE ON YOUR OWN ASS?
Airline ticket office, Copenhagen: WE TAKE YOUR BAGS AND SEND THEM IN ALL DIRECTIONS.
A laundry in Rome: LADIES, LEAVE YOUR CLOTHES HERE AND SPEND THE AFTERNOON HAVING A GOOD TIME.
(Courtesy of Colin Morris at http://www.colinmorris.net/ )
In a Bangkok temple: IT IS FORBIDDEN TO ENTER A WOMAN, EVEN A FOREIGNER, IF DRESSED AS A MAN.
Cocktail lounge, Norway: LADIES ARE REQUESTED NOT TO HAVE CHILDREN IN THE BAR.
Doctor’s office, Rome: SPECIALIST IN WOMEN AND OTHER DISEASES.
Dry cleaners, Bangkok: DROP YOUR TROUSERS HERE FOR THE BEST RESULTS.
In a Nairobi restaurant: CUSTOMERS WHO FIND OUR WAITRESSES RUDE OUGHT TO SEE THE MANAGER.
On the main road to Mombasa, leaving Nairobi: TAKE NOTICE: WHEN THIS SIGN IS UNDER WATER, THIS ROAD IS IMPASSABLE.
On a poster at Kencom: ARE YOU AN ADULT THAT CANNOT READ? IF SO WE CAN HELP.
In a City restaurant: OPEN SEVEN DAYS A WEEK AND WEEKENDS.
In a cemetery: PERSONS ARE PROHIBITED FROM PICKING FLOWERS FROM ANY BUT THEIR OWN GRAVES.
Tokyo hotel’s rules and regulations: GUESTS ARE REQUESTED NOT TO SMOKE OR DO OTHER DISGUSTING BEHAVIOURS IN BED.
On the menu of a Swiss restaurant: OUR WINES LEAVE YOU NOTHING TO HOPE FOR.
In a Tokyo bar: SPECIAL COCKTAILS FOR THE LADIES WITH NUTS.
Hotel, Yugoslavia: THE FLATTENING OF UNDERWEAR WITH PLEASURE IS THE JOB OF THE CHAMBERMAID.
Hotel, Japan: YOU ARE INVITED TO TAKE ADVANTAGE OF THE CHAMBERMAID.
In the lobby of a Moscow hotel across from a Russian Orthodox monastery: YOU ARE WELCOME TO VISIT THE CEMETERY WHERE FAMOUS RUSSIAN AND SOVIET COMPOSERS, ARTISTS AND WRITERS ARE BURIED DAILY EXCEPT THURSDAY
A sign posted in Germany’s Black Forest: IT IS STRICTLY FORBIDDEN ON OUR BLACK FOREST CAMPING SITE THAT PEOPLE OF DIFFERENT SEX, FOR INSTANCE, MEN AND WOMEN, LIVE TOGETHER IN ONE TENT UNLESS THEY ARE MARRIED WITH EACH OTHER FOR THIS PURPOSE.
Hotel, Zurich: BECAUSE OF THE IMPROPRIETY OF ENTERTAINING GUESTS OF THE OPPOSITE SEX IN THE BEDROOM, IT IS SUGGESTED THAT THE LOBBY BE USED FOR THIS PURPOSE.
Advertisement for donkey rides, Thailand: WOULD YOU LIKE TO RIDE ON YOUR OWN ASS?
Airline ticket office, Copenhagen: WE TAKE YOUR BAGS AND SEND THEM IN ALL DIRECTIONS.
A laundry in Rome: LADIES, LEAVE YOUR CLOTHES HERE AND SPEND THE AFTERNOON HAVING A GOOD TIME.
Tuesday, August 18, 2009
Nothin' Says Summer Like Cole Slaw
You pick the type of picnic or BBQ and you will probably have cole slaw available as a side dish. This is one of those simple concoctions that can either be excellent or go horribly awry quickly. It has a very small margin for error.
A recent experiment with the head of cabbage received from our CSA (Community Supported Agriculture) delivery led to a recipe to make cole slaw cool, summery and tasty all at the same time. At first glance it seems as like there are a ton of ingredients (that may be), but all you do is dump and mix...quick and simple.
Here's what it involved:
1 1/2 pounds of grated cabbage
1 small head of red cabbage
3 tablespoons of rice vinegar (tarragon vinegar works well too)
2/3 cups mayonnaise
1 small red onion
2 medium carrots (grated)
1/4 teaspoon of salt
1 teaspoon each of:
cumin
cardamon
celery Salt
garlic powder
hot paprika
cracked black pepper
You will notice this has some bite, but that does not mean it is hot and spicy. Rather you get only a minor kick from the aftertaste and each spoonful (or forkful) comes off savory.
The process goes like this..
Toss the grated cabbage with the salt and rice vinegar. Then add the grated carrots, red onion and mayo, mix well. Finally, add the remaining ingredients and continue mixing (If you so desire, add a bit more mayo). You can eat this right away, but a short stint in the fridge will allow all the flavors to merge together. Trust me, your palate will benefit greatly. If you need to, add a bit more salt to suit your taste.
This was a hit at one of my girlfriend's family gatherings a few weeks ago and we had plenty leftover for the next few days. It hit the spot coming home from work on a super hot day and munching on something crunching, savory and cool. It is an awesome sidekick to a nice cold beer.
The end of summer is in sight, unfortunately, but I suggest you to try this during the sweltering late August heat to remind yourself that we shouldn't just relax and watch autumn role in. Take advantage my friends.
A recent experiment with the head of cabbage received from our CSA (Community Supported Agriculture) delivery led to a recipe to make cole slaw cool, summery and tasty all at the same time. At first glance it seems as like there are a ton of ingredients (that may be), but all you do is dump and mix...quick and simple.
Here's what it involved:
1 1/2 pounds of grated cabbage
1 small head of red cabbage
3 tablespoons of rice vinegar (tarragon vinegar works well too)
2/3 cups mayonnaise
1 small red onion
2 medium carrots (grated)
1/4 teaspoon of salt
1 teaspoon each of:
cumin
cardamon
celery Salt
garlic powder
hot paprika
cracked black pepper
You will notice this has some bite, but that does not mean it is hot and spicy. Rather you get only a minor kick from the aftertaste and each spoonful (or forkful) comes off savory.
The process goes like this..
Toss the grated cabbage with the salt and rice vinegar. Then add the grated carrots, red onion and mayo, mix well. Finally, add the remaining ingredients and continue mixing (If you so desire, add a bit more mayo). You can eat this right away, but a short stint in the fridge will allow all the flavors to merge together. Trust me, your palate will benefit greatly. If you need to, add a bit more salt to suit your taste.
This was a hit at one of my girlfriend's family gatherings a few weeks ago and we had plenty leftover for the next few days. It hit the spot coming home from work on a super hot day and munching on something crunching, savory and cool. It is an awesome sidekick to a nice cold beer.
The end of summer is in sight, unfortunately, but I suggest you to try this during the sweltering late August heat to remind yourself that we shouldn't just relax and watch autumn role in. Take advantage my friends.
Wednesday, July 1, 2009
The Power of Parsley
Parsley doesn't get the recognition it deserves. It has a mild flavor and scent, but is overshadowed by more flavorful and aromatic herbs. For the most part it is viewed as the garnish that tops off a main dish or as the arm candy (garnish) for the real meal on your plate, especially in most restaurant scenes.
This is in no way indicating parsley doesn't deserve a significant place in the order of herbs. It has good flavor, but it prides itself on providing just enough of that 'mmph' to complete just the right mode you are looking for in whatever you may be preparing. That includes chicken, veggies, beans, mussels, pasta, rice, seafood and so on. Though its real power is providing flavor to stocks. Our friends at http://www.recipezaar.com/ have the low down on parsley's background, uses and place in history.
Experimenting with ways to focus on parsley and its properties resulted in the best chick pea patties (aka: falafel) that have ever come out of my kitchen. Better yet, it was very simple. Here's what it entailed:
1 15oz can chick peas
1 cup bread crumbs
1 egg yolk
1 zucchini
1 red onion
salt
pepper
dash of cayenne
1 tablespoon of peanut butter
1 tablespoon of curry
3 tablespoons of parsley
dash of lime or lemon juice
Olive oil
...for the dipping sauce.
2/3 cup plain yogurt
1 tablespoon of cumin
1 teaspoon of mint
1 teaspoon paprika
dash of cayenne (optional)
Place the raw chick peas in the food processor and reduce to a paste (doesn't have to be absolutely smooth, some chunks are good). Heat the chick peas until hot in a sauce pan and flavor with salt and pepper. When done place in refrigerator to cool (luke warm is fine). Shred the zucchini and red onion in a food processor then sauté in a sauce pan until hot. Combine the cooled chick pea paste, zucchini/red onion mixture and remaining ingredients. Mix well and add salt & pepper to taste.
Shape the mixture into patties the size of your palm. Place these in the refrigerator for 20 minutes or so to cool & harden a bit. Heat olive oil (enough for about a 1/4 inch deep pool) on medium-high in a skillet till until hot. Place patties in the olive oil for three to four minutes on each side (adjust heat if needed to avoid burning). These should be brown on the outside, hot and moist on the inside. When finished place on a paper to rest.
On a whim I created dipping sauce that hit the right spot. The warm and toasty patties mixed well with this cool and tart sauce. Just mix the yogurt well with the mint, paprika, cumin and cayenne (add salt/pepper if necessary).
These can be eaten as a stand alone with the dipping sauce as a side or placed on a crisp lettuce leaf (and/or tomato slice) in between two slices of toasted wheat bread smeared with the dipping sauce. What resulted was the perfect combination of hot and cool. The parsley took the lead doing double duty in this dish. Its mild flavor gave the chick peas a more rounded flavor and also created a beautiful green tint to the patties. There are quite a few ingredients and it will take a little bit of time. Though if you have the time this dish is definitely worth your blood, sweat and tears. It makes for a great appetizer for gatherings.
Parsley may not be the king of herbs, but it has an all-around game that proves it has an integral part in every kitchen.
This is in no way indicating parsley doesn't deserve a significant place in the order of herbs. It has good flavor, but it prides itself on providing just enough of that 'mmph' to complete just the right mode you are looking for in whatever you may be preparing. That includes chicken, veggies, beans, mussels, pasta, rice, seafood and so on. Though its real power is providing flavor to stocks. Our friends at http://www.recipezaar.com/ have the low down on parsley's background, uses and place in history.
Experimenting with ways to focus on parsley and its properties resulted in the best chick pea patties (aka: falafel) that have ever come out of my kitchen. Better yet, it was very simple. Here's what it entailed:
1 15oz can chick peas
1 cup bread crumbs
1 egg yolk
1 zucchini
1 red onion
salt
pepper
dash of cayenne
1 tablespoon of peanut butter
1 tablespoon of curry
3 tablespoons of parsley
dash of lime or lemon juice
Olive oil
...for the dipping sauce.
2/3 cup plain yogurt
1 tablespoon of cumin
1 teaspoon of mint
1 teaspoon paprika
dash of cayenne (optional)
Place the raw chick peas in the food processor and reduce to a paste (doesn't have to be absolutely smooth, some chunks are good). Heat the chick peas until hot in a sauce pan and flavor with salt and pepper. When done place in refrigerator to cool (luke warm is fine). Shred the zucchini and red onion in a food processor then sauté in a sauce pan until hot. Combine the cooled chick pea paste, zucchini/red onion mixture and remaining ingredients. Mix well and add salt & pepper to taste.
Shape the mixture into patties the size of your palm. Place these in the refrigerator for 20 minutes or so to cool & harden a bit. Heat olive oil (enough for about a 1/4 inch deep pool) on medium-high in a skillet till until hot. Place patties in the olive oil for three to four minutes on each side (adjust heat if needed to avoid burning). These should be brown on the outside, hot and moist on the inside. When finished place on a paper to rest.
On a whim I created dipping sauce that hit the right spot. The warm and toasty patties mixed well with this cool and tart sauce. Just mix the yogurt well with the mint, paprika, cumin and cayenne (add salt/pepper if necessary).
These can be eaten as a stand alone with the dipping sauce as a side or placed on a crisp lettuce leaf (and/or tomato slice) in between two slices of toasted wheat bread smeared with the dipping sauce. What resulted was the perfect combination of hot and cool. The parsley took the lead doing double duty in this dish. Its mild flavor gave the chick peas a more rounded flavor and also created a beautiful green tint to the patties. There are quite a few ingredients and it will take a little bit of time. Though if you have the time this dish is definitely worth your blood, sweat and tears. It makes for a great appetizer for gatherings.
Parsley may not be the king of herbs, but it has an all-around game that proves it has an integral part in every kitchen.
Thursday, June 18, 2009
Your Flowers Taste Great!
I’m sure you have heard the phrase “too pretty to eat” more that just a few times, but that is the dilemma when it comes to those colorful flowers that also provide a robust flavor to some ordinary dishes.
Sure some of the plants that fall in this category are those that we would not associate as being “flowers”, including broccoli, cauliflower, and artichokes. Some flower “products” would also fall into this category, including the spice saffron which is the stamen from the crocus flower. Also, capers are unopened flower buds to a bush native in the Mediterranean and Asian nations. These may not be as easy on the eyes like the flowers we plant for landscaping, but there are those that do fall into this duel purpose category.
We have a CSA (Community Supported Agriculture) shipment come in every Saturday that provides us with Ohio-based fresh, organically grown veggies. Last week we were honored with a bunch of flowers in the pink radish and black mustard (yellow & white in color) varieties. The peppery flavor provided a nice touch as we placed these in salads as well as a finishing touch on omelets and veggie medleys. The result was a tasty dish that was that much more colorful and that much more appetizing.
A bit curious I contacted the owner/operator of Elizabeth Telling Farm http://www.elizabethtellingfarm.com/ near Barnesville, Ohio (our CSA), Sandy Sterrett. She says she usually eats, “…them raw on a salad, but I also like to add at the last minute to a vegetable that needs a little pick me up.” No, you don’t have to look high and low for such flowers. Odds are that if you plant them it is a good bet they will continue to be there as the seasons roll by. That is exactly what happened on Sterrett’s farm. She says the black mustard that grows on her land, “…is now wild but was originally planted.” Seems like a good long term investment on what could be just a one time purchase.
Of the mustard flowers the web site http://whatscookingamerica.net/ says the, “Young leaves can be steamed, used as an herb, eaten raw, or cooked like spinach.” As a precaution they also note that, “…some people are highly allergic to mustard” and caution you to start with a small amount just in case.
As for the radish flowers the web site says that, “Depending on the variety, flowers may be pink, white or yellow, and will have a distinctive, spicy bite (has a radish flavor).” They say these are best used in salads.
It just goes to show that being unique in the kitchen does not mean you have to have a prestigious culinary education. All you need is a willingness to try something new.
Information on what types of flowers are edible and the flavor they offer can be found at:
http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm
Sure some of the plants that fall in this category are those that we would not associate as being “flowers”, including broccoli, cauliflower, and artichokes. Some flower “products” would also fall into this category, including the spice saffron which is the stamen from the crocus flower. Also, capers are unopened flower buds to a bush native in the Mediterranean and Asian nations. These may not be as easy on the eyes like the flowers we plant for landscaping, but there are those that do fall into this duel purpose category.
We have a CSA (Community Supported Agriculture) shipment come in every Saturday that provides us with Ohio-based fresh, organically grown veggies. Last week we were honored with a bunch of flowers in the pink radish and black mustard (yellow & white in color) varieties. The peppery flavor provided a nice touch as we placed these in salads as well as a finishing touch on omelets and veggie medleys. The result was a tasty dish that was that much more colorful and that much more appetizing.
A bit curious I contacted the owner/operator of Elizabeth Telling Farm http://www.elizabethtellingfarm.com/ near Barnesville, Ohio (our CSA), Sandy Sterrett. She says she usually eats, “…them raw on a salad, but I also like to add at the last minute to a vegetable that needs a little pick me up.” No, you don’t have to look high and low for such flowers. Odds are that if you plant them it is a good bet they will continue to be there as the seasons roll by. That is exactly what happened on Sterrett’s farm. She says the black mustard that grows on her land, “…is now wild but was originally planted.” Seems like a good long term investment on what could be just a one time purchase.
Of the mustard flowers the web site http://whatscookingamerica.net/ says the, “Young leaves can be steamed, used as an herb, eaten raw, or cooked like spinach.” As a precaution they also note that, “…some people are highly allergic to mustard” and caution you to start with a small amount just in case.
As for the radish flowers the web site says that, “Depending on the variety, flowers may be pink, white or yellow, and will have a distinctive, spicy bite (has a radish flavor).” They say these are best used in salads.
It just goes to show that being unique in the kitchen does not mean you have to have a prestigious culinary education. All you need is a willingness to try something new.
Information on what types of flowers are edible and the flavor they offer can be found at:
http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm
Tuesday, May 26, 2009
Her Name Was Special, So Was The Food.
The best part about exploring and throwing caution into the wind is the fact that you will find the best places merely by taking a chance or by what would be described as total accident. That was the result of the drive Christine & I took on Saturday and Gloria's Soul Food, along East Main Street, was our accident.
After working up a sweat losing to Christine (again) on the tennis court, we hit the ground running scavenging the Memorial Day weekend barrage of yard sales and various bicycle shops in hopes of finding a decent set of leisure wheels for summer cruising. Around mid afternoon we found ourselves on Columbus' Near East Side. This area has some great history and architecture, but unfortunately portions of the neighborhoods have fallen into unsatisfactory condition. Working up an appetite from playing tennis and searching yard sales, we set out to find some grub.
Riding along East Main Street we decided to assist in what looked to be a new venture, Gloria's Soul Food, as their "Grand Opening" banner swayed in the wind just below the main sign along the top of their building. Now many people would be turned off if a place wasn't easy on the eyes or didn't give you that feeling of "come on it, we'll take care of you", but looks can be deceiving as we all know. I mean no disrespect, but Gloria's had just recently opened and was still working on getting their eatery up to par. The place at the corner of East Main and Berkeley Road needs more than just a little TLC. They know it, but looking pretty will only get you so far. That's the phrase they pride on.
Step inside and you can see the remnants of previous establishments that once inhabited the place (a little character never hurt anyone) . You arrive at the counter and find a wide range of meat dishes, soul food staples and house specialties. Once you select your cuisine you take a seat and wait for your meal to arrive. Waiting for our food and talking with the wife of the cook/owner we discover that Gloria was the late mother of the chef. The chef had always wanted to open a place of his own in her honor. Now Special, the wife of the cook and, yes, that was her name (though it could have been a nickname), tells us that they had been open for about four weeks and had seen a steady flow of customers. Though with it being Memorial Day weekend many people were grilling or just enjoying the unofficial start to summer which meant Gloria's crowd was a little thinner than usual.
She apologized for it being a bit humid inside the dining area as she detailed that they didn't find out until after renting the place that the copper pipes connecting the air conditioner had been removed. It was slightly humid, but not enough to deter anyone from enjoying themselves. Besides Gloria's was about the food, not the atmosphere. For example, your choice of beverage came in a can chosen from the refrigerator sitting behind the counter. It was the type of sliding glass door fridge normally seen at the beverage aisle at your local convenient store. Your choice of condiments came in the same container you would find in a grocery store for such things as ketchup, mustard, relish and others. You had to request them. They were not at your table and there were only so many of them to go around. This, Special says, are how they keep their prices affordable and their costs down. The food is the key, not the amenities. The interior needs work, but you are greeted with pictures of Gloria and family photos of Special, her husband (the cook) and their daughter.
For our meal I order the smoked turkey leg with a pair of sides: mac & cheese and fried okra. Christine went a bit more adventurous by selecting the "House Special" chicken (two pieces) and a pair of sides: collard greens and potato salad. We had to wait a little while for the food, but it wasn't a ridiculous amount of time. We enjoyed ourselves by taking in the unique scenery. When our orders arrived Special made it a point saying she was sorry for the wait, but wanted her clientele to understand that they are not a fast food operation. In her words, "We fry when you buy." In a nutshell, whatever you order is made when you order it...and isn't sitting waiting to be revived in a microwave or wilting under a heat lamp. The food is fixed when you request it. That's a good thing folks.
The food is not for the full-on health conscious. This was soul food cooked the way it was meant to be. The kind that would make your arteries wave the white flag and surrender. My turkey leg was a nice size, savory, fall off the bone, slightly crunchy on the outside and full of that great smoky flavor. The fried okra had a wonderful crunching coating, but still had that okra tang on the inside. It wasn't over done. The mac & cheese was buttery with enough cheese to satisfy most fans of this childhood staple.
The "House Special" Christine ordered was rather unique. This was chicken that was fried, then barbecued and smothered with gravy. Just reading the description would make your heart skip a beat. Special assured us that it may not sound appetizing, but it was something we wouldn't regret trying. And, of course, she was right. All the flavors intermingled well and it came across robust & juicy. Both of us were taken back at how different, yet well conceived, Gloria's "House Special" was. This is something you have to try in order to understand it. Aside from that, Christine's collard greens were tender and bathed in a broth with a great ham flavor. The mustard-based potato salad was chunky and tasty, no complaints here.
Remember Special's details on what they do in order to keep prices to a minimum? Well that was obvious as our bill arrived. In all we had two entrees (one being the House Special), a pair of sides for each of us and two drinks (along with complimentary water). The grand total came to: $13.50. That was it! No more, no less and I nearly fell out of my chair. And the food was absolutely great!
Sure, Gloria's may not be easy on the eyes (inside or out) and they could use some sprucing up here and there. But if you are looking for good food at a price almost anyone can afford, you need to look no further. You can even order take out (which a few of our fellow patrons did), if you have the patience to wait for it. For those of you who want to eat healthy, this may not be the place for you. I know I definitely could not eat there on a regular basis, but it is a wonderful place when it comes to time to let your guard down and splurge.
You may drive by and thumb your nose up at what you see or have reservations about the neighborhood, but you would be missing out on a great chance to meet some "real" people who know how to cook and treat their customers with respect. If you would like to create your own Gloria's adventure you can find them at 1615 East Main at the Berkeley Road intersection (two blocks east of Kelton Avenue). You can also contact them at: (614) 252-3580.
Respect never tasted so good.
After working up a sweat losing to Christine (again) on the tennis court, we hit the ground running scavenging the Memorial Day weekend barrage of yard sales and various bicycle shops in hopes of finding a decent set of leisure wheels for summer cruising. Around mid afternoon we found ourselves on Columbus' Near East Side. This area has some great history and architecture, but unfortunately portions of the neighborhoods have fallen into unsatisfactory condition. Working up an appetite from playing tennis and searching yard sales, we set out to find some grub.
Riding along East Main Street we decided to assist in what looked to be a new venture, Gloria's Soul Food, as their "Grand Opening" banner swayed in the wind just below the main sign along the top of their building. Now many people would be turned off if a place wasn't easy on the eyes or didn't give you that feeling of "come on it, we'll take care of you", but looks can be deceiving as we all know. I mean no disrespect, but Gloria's had just recently opened and was still working on getting their eatery up to par. The place at the corner of East Main and Berkeley Road needs more than just a little TLC. They know it, but looking pretty will only get you so far. That's the phrase they pride on.
Step inside and you can see the remnants of previous establishments that once inhabited the place (a little character never hurt anyone) . You arrive at the counter and find a wide range of meat dishes, soul food staples and house specialties. Once you select your cuisine you take a seat and wait for your meal to arrive. Waiting for our food and talking with the wife of the cook/owner we discover that Gloria was the late mother of the chef. The chef had always wanted to open a place of his own in her honor. Now Special, the wife of the cook and, yes, that was her name (though it could have been a nickname), tells us that they had been open for about four weeks and had seen a steady flow of customers. Though with it being Memorial Day weekend many people were grilling or just enjoying the unofficial start to summer which meant Gloria's crowd was a little thinner than usual.
She apologized for it being a bit humid inside the dining area as she detailed that they didn't find out until after renting the place that the copper pipes connecting the air conditioner had been removed. It was slightly humid, but not enough to deter anyone from enjoying themselves. Besides Gloria's was about the food, not the atmosphere. For example, your choice of beverage came in a can chosen from the refrigerator sitting behind the counter. It was the type of sliding glass door fridge normally seen at the beverage aisle at your local convenient store. Your choice of condiments came in the same container you would find in a grocery store for such things as ketchup, mustard, relish and others. You had to request them. They were not at your table and there were only so many of them to go around. This, Special says, are how they keep their prices affordable and their costs down. The food is the key, not the amenities. The interior needs work, but you are greeted with pictures of Gloria and family photos of Special, her husband (the cook) and their daughter.
For our meal I order the smoked turkey leg with a pair of sides: mac & cheese and fried okra. Christine went a bit more adventurous by selecting the "House Special" chicken (two pieces) and a pair of sides: collard greens and potato salad. We had to wait a little while for the food, but it wasn't a ridiculous amount of time. We enjoyed ourselves by taking in the unique scenery. When our orders arrived Special made it a point saying she was sorry for the wait, but wanted her clientele to understand that they are not a fast food operation. In her words, "We fry when you buy." In a nutshell, whatever you order is made when you order it...and isn't sitting waiting to be revived in a microwave or wilting under a heat lamp. The food is fixed when you request it. That's a good thing folks.
The food is not for the full-on health conscious. This was soul food cooked the way it was meant to be. The kind that would make your arteries wave the white flag and surrender. My turkey leg was a nice size, savory, fall off the bone, slightly crunchy on the outside and full of that great smoky flavor. The fried okra had a wonderful crunching coating, but still had that okra tang on the inside. It wasn't over done. The mac & cheese was buttery with enough cheese to satisfy most fans of this childhood staple.
The "House Special" Christine ordered was rather unique. This was chicken that was fried, then barbecued and smothered with gravy. Just reading the description would make your heart skip a beat. Special assured us that it may not sound appetizing, but it was something we wouldn't regret trying. And, of course, she was right. All the flavors intermingled well and it came across robust & juicy. Both of us were taken back at how different, yet well conceived, Gloria's "House Special" was. This is something you have to try in order to understand it. Aside from that, Christine's collard greens were tender and bathed in a broth with a great ham flavor. The mustard-based potato salad was chunky and tasty, no complaints here.
Remember Special's details on what they do in order to keep prices to a minimum? Well that was obvious as our bill arrived. In all we had two entrees (one being the House Special), a pair of sides for each of us and two drinks (along with complimentary water). The grand total came to: $13.50. That was it! No more, no less and I nearly fell out of my chair. And the food was absolutely great!
Sure, Gloria's may not be easy on the eyes (inside or out) and they could use some sprucing up here and there. But if you are looking for good food at a price almost anyone can afford, you need to look no further. You can even order take out (which a few of our fellow patrons did), if you have the patience to wait for it. For those of you who want to eat healthy, this may not be the place for you. I know I definitely could not eat there on a regular basis, but it is a wonderful place when it comes to time to let your guard down and splurge.
You may drive by and thumb your nose up at what you see or have reservations about the neighborhood, but you would be missing out on a great chance to meet some "real" people who know how to cook and treat their customers with respect. If you would like to create your own Gloria's adventure you can find them at 1615 East Main at the Berkeley Road intersection (two blocks east of Kelton Avenue). You can also contact them at: (614) 252-3580.
Respect never tasted so good.
Thursday, May 21, 2009
Food Justice: Take A Bite Out Of Culinary Crime!
You will not find any super heroes here or at least find anyone wearing a cape and possessing extraordinary powers. Though, you will find people spreading the word that what you are eating may be contributing to the destruction of your well-being. Their weapon of choice: educating the public that you don't have to be vegan or vegetarian to get the benefits out of your food. Rather, you just need to understand what you should be eating...and why.
That, my friend, is what they call “food justice”. This is the premise that places how and what a community eats squarely in the context of community building and social change. One of the groups heading this movement is Columbus' own Greener Grocer. On their web site the grocer explains that it, "...is built as a Social Enterprise model". "Um...what?” you might say. Well they go on to explain that they, "...are a business that was formed to generate social value, not just to generate profits. Social value is created when dollars and programs are combined in a creative way to generate improvements in the lives of individuals and the community as a whole. Make money by doing good." Hence: be profitable by offering local food, produced by local people.
The Greener Grocer: http://www.thegreenergrocer.com/
That is the for-profit portion. The main cog is the non-profit sector of The Greener Grocer. This falls into the hands of Local Matters. They play a vital role in ensuring that the entire community of central Ohio has easy access to local, healthy food. No, you don't have to eat like a rabbit and be a so-called "tree hugger" to understand the organization's drive. Trust me; I'm not hugging any trees (the bark tends to chafe a bit too much for my taste). Nor do I eat like a rabbit. Unless those cute, furry little guys have suddenly become ravenous carnivores (I smell a screen play on the horizon!). Although they do believe that locally grown and healthy food has the power to transform, sustain and build community in Central Ohio.
Local Matters: http://www.local-matters.org/
Yes, you CAN eat meat. No is saying "you can't" or "you shouldn't". There aren't any food Nazis here. They just want you to be wary of how much meat and processed food stuffs you scarf down. Local Matters believes, "...they can harness the power of healthy food as an important key to community change." They go on to say that, "Just as healthy food nourishes the individual’s body and soul to create health and well being, so it is capable of nourishing and transforming the neighborhoods we inhabit into healthy communities by affecting systemic social, economic and environmental change our region."
For instance, many underserved neighborhoods either don't have the access to the sorts of locally grown foods they need or are unaware of the importance such foods are to their well-being and the lives of their children. If parents understood the benefits and how easy it is to create a healthy lifestyle, imagine the change that could take place in our children. You know those whom we will be determining our future. (I know....details, details, details)
One of the programs Local Matters has that is geared toward aiding this process is the Veggie Van. This "Mobile Farm Market", which began last fall, distributes locally grown, fresh and nutritious foods in underserved communities. The van makes two hour, predetermined stops in various neighborhoods. Last year the van and its band of food justice defenders hit a handful of neighborhoods each week. This year its popularity is bursting at the seams with 36 locations wanting the Veggie Van to spread its good food will all over the Columbus and Central Ohio. They plan to conduct demonstrations and educate the public on how they, too, can be good stewards of our future by growing their own food or buying locally grown food.
The Veggie Van: http://www.thegreenergrocer.com/content/veggie-van
There is a cost that comes with the food the Veggie Van peddles, but you can expect it to be a bit more reasonable than what you may find at your typical grocer. Also, the Van is equipped to accept EBT cards (Food Stamps) in addition to credit cards and cash payments and follows through on Local Matters mission of addressing food justice in our community. Again, no super heroes needed. Just a group of people with the drive to educate the public on the power of fruits and vegetables.
Local Matters, and The Greener Grocer, assist the local community and economy by offering products that come from Columbus-area farms. Even the dollars you spend at The Greener Grocer on their goods and services allow them to subsidize the Veggie Van, donate healthy items to local food pantries and support local farmers by paying them a fair price for their goods.
Folks, farming is still a major part of our economy. They, like you and I, are working hard to be successful in Central Ohio. It isn't easy by any means, but they love (and trust) in what they do. If you haven't taken a look at your local farms, you should. You will get a better idea of where your food comes from and how important it is to sustain yourself as well as local farmers. You can do this by taking that extra step and contacting one of our area agriculture experts. If you don't know how to find a local farmer, I'll give you a little help. The Wayward Seed Farm (in Marysville) is an operation run by Adam Welly & Jaime Moore, good friends of mine. You don't necessarily have to purchase anything from them, but use them as a source for answers on local farming, local food and how they arrived to where they are today. Though, be careful....it is hard for Adam to slow down once you get him started!
The Wayward Seed Farm: http://www.waywardseed.com/
Having grown up in agriculture rich Southern Ohio, and coming from a farming family, I think I may have had this knowledge fed to me from the start without really knowing what it meant. And I am better for it. I'm smart enough to understand that.
No one is saying you shouldn't eat out, you shouldn't eat meat or you should drastically change your approach to food. You can even indulge every now and then. But what they are trying to do is to get you to think more about what you eat and what you put in front of your children. Go ahead, you can be finicky. Just be finicky about where your food comes from, what it is made of and how much of it you eat. You can even expand your horizons. For example: what fruits and veggies haven't you tried? There are thousands of ways to fix various veggies that ACTUALLY taste great. You just need to do some research and experiment. Your body, and children, will thank you for it in the long run.
Food Justice - taking a bite out of culinary crime one plate at a time!
That, my friend, is what they call “food justice”. This is the premise that places how and what a community eats squarely in the context of community building and social change. One of the groups heading this movement is Columbus' own Greener Grocer. On their web site the grocer explains that it, "...is built as a Social Enterprise model". "Um...what?” you might say. Well they go on to explain that they, "...are a business that was formed to generate social value, not just to generate profits. Social value is created when dollars and programs are combined in a creative way to generate improvements in the lives of individuals and the community as a whole. Make money by doing good." Hence: be profitable by offering local food, produced by local people.
The Greener Grocer: http://www.thegreenergrocer.com/
That is the for-profit portion. The main cog is the non-profit sector of The Greener Grocer. This falls into the hands of Local Matters. They play a vital role in ensuring that the entire community of central Ohio has easy access to local, healthy food. No, you don't have to eat like a rabbit and be a so-called "tree hugger" to understand the organization's drive. Trust me; I'm not hugging any trees (the bark tends to chafe a bit too much for my taste). Nor do I eat like a rabbit. Unless those cute, furry little guys have suddenly become ravenous carnivores (I smell a screen play on the horizon!). Although they do believe that locally grown and healthy food has the power to transform, sustain and build community in Central Ohio.
Local Matters: http://www.local-matters.org/
Yes, you CAN eat meat. No is saying "you can't" or "you shouldn't". There aren't any food Nazis here. They just want you to be wary of how much meat and processed food stuffs you scarf down. Local Matters believes, "...they can harness the power of healthy food as an important key to community change." They go on to say that, "Just as healthy food nourishes the individual’s body and soul to create health and well being, so it is capable of nourishing and transforming the neighborhoods we inhabit into healthy communities by affecting systemic social, economic and environmental change our region."
For instance, many underserved neighborhoods either don't have the access to the sorts of locally grown foods they need or are unaware of the importance such foods are to their well-being and the lives of their children. If parents understood the benefits and how easy it is to create a healthy lifestyle, imagine the change that could take place in our children. You know those whom we will be determining our future. (I know....details, details, details)
One of the programs Local Matters has that is geared toward aiding this process is the Veggie Van. This "Mobile Farm Market", which began last fall, distributes locally grown, fresh and nutritious foods in underserved communities. The van makes two hour, predetermined stops in various neighborhoods. Last year the van and its band of food justice defenders hit a handful of neighborhoods each week. This year its popularity is bursting at the seams with 36 locations wanting the Veggie Van to spread its good food will all over the Columbus and Central Ohio. They plan to conduct demonstrations and educate the public on how they, too, can be good stewards of our future by growing their own food or buying locally grown food.
The Veggie Van: http://www.thegreenergrocer.com/content/veggie-van
There is a cost that comes with the food the Veggie Van peddles, but you can expect it to be a bit more reasonable than what you may find at your typical grocer. Also, the Van is equipped to accept EBT cards (Food Stamps) in addition to credit cards and cash payments and follows through on Local Matters mission of addressing food justice in our community. Again, no super heroes needed. Just a group of people with the drive to educate the public on the power of fruits and vegetables.
Local Matters, and The Greener Grocer, assist the local community and economy by offering products that come from Columbus-area farms. Even the dollars you spend at The Greener Grocer on their goods and services allow them to subsidize the Veggie Van, donate healthy items to local food pantries and support local farmers by paying them a fair price for their goods.
Folks, farming is still a major part of our economy. They, like you and I, are working hard to be successful in Central Ohio. It isn't easy by any means, but they love (and trust) in what they do. If you haven't taken a look at your local farms, you should. You will get a better idea of where your food comes from and how important it is to sustain yourself as well as local farmers. You can do this by taking that extra step and contacting one of our area agriculture experts. If you don't know how to find a local farmer, I'll give you a little help. The Wayward Seed Farm (in Marysville) is an operation run by Adam Welly & Jaime Moore, good friends of mine. You don't necessarily have to purchase anything from them, but use them as a source for answers on local farming, local food and how they arrived to where they are today. Though, be careful....it is hard for Adam to slow down once you get him started!
The Wayward Seed Farm: http://www.waywardseed.com/
Having grown up in agriculture rich Southern Ohio, and coming from a farming family, I think I may have had this knowledge fed to me from the start without really knowing what it meant. And I am better for it. I'm smart enough to understand that.
No one is saying you shouldn't eat out, you shouldn't eat meat or you should drastically change your approach to food. You can even indulge every now and then. But what they are trying to do is to get you to think more about what you eat and what you put in front of your children. Go ahead, you can be finicky. Just be finicky about where your food comes from, what it is made of and how much of it you eat. You can even expand your horizons. For example: what fruits and veggies haven't you tried? There are thousands of ways to fix various veggies that ACTUALLY taste great. You just need to do some research and experiment. Your body, and children, will thank you for it in the long run.
Food Justice - taking a bite out of culinary crime one plate at a time!
Tuesday, April 21, 2009
What's Your Mow-tivation?
When you are a man about town you need to find ways to keep to your agenda even with nature's constant reminder that things don't always go your way. That is my grandfather.
He is known in Southern Ohio, in Ross County and Chillicothe to be exact, as "O.J.". Actually, he was O.J before O.J. was O.J. ...if you know what I mean. For as long as I can remember he has always been on the move. Whether it was traveling the Appalachian foothills in his blue pick-up, plowing neighborhood gardens with his tractor to assist residents in planting homegrown veggies when spring rolled around, driving a school bus, driving the high school boys basketball team to away games for years or cruising in and around Richmond Dale (our hometown) with his bright orange moped with the super annoying moped horn.
In recent years that mobility has been taken from him by father time. Although mowing the lawn, walking down the street to my dad's house, the store and the coffee shop are still his daily routine. That is up until about a year ago. Grandpa was at home getting dressed and leaned on a chair to balance himself. That rather unstable chair slid forward causing O.J. to come crashing to the floor. Unable to catch himself, Grandpa suffered a broken hip. Now you don't have to be a genius to understand the consequences. When a person in their 80's breaks a hip that is usually the straw that breaks the camel's back, per say. They will not be able to get around as much, are bedridden, don't get to communicate with the outside world as much, become depressed and that brings the inevitable that much closer.
For O.J. we kept our hopes up, but feared the worse for somebody whose enjoyment came from being out and about. After a successful surgery all we could do was wait and see how he (and his body) reacted.
It is funny how things evolved. He recovered without a problem, was actually itching to move about almost immediately after he left the operating table. With the aide of a cane and my dad keeping an eye on him, grandpa acted as if nothing had happened. His mind is still as sharp as it ever was, but his body is still working it's way back. Hence, his doctor indicated he needs to take it easy for some time as possible infections and illnesses come and go. For a person as stubborn as he is, my dad has had his hands full making sure grandpa is sticking to the doctor's word.
And..of course...he has a mind of his own. The last few months my dad has given O.J a "talking to" to get him to understand the limitations his body has that his mind apparently doesn't see (or ignores). For example grandpa was told not to drive his car, but he did it anyway. Lucky for us nothing detrimental happened, but we are also looking out for others who may be on the road. Like a child, dad sat grandpa down and tried to express the need for him to take it easy.
To no one's surprise after getting word more than once through the Richmond Dale grapevine about a little old man matching O.J.'s description continuing to travel back roads and State Route 35, dad finally had to put the hammer down. He secretly removed the battery from O.J.'s car and hid it. Grandpa in his most cheerful, yet finger pointing tone, told my dad he didn't appreciate whoever it was that made off with his car battery. All the while Grandpa stared dad down like a buzzard targeting it's prey. He knew better, he's not dumb.
Up until this past week, grandpa had been behaving. Although the sly old fox found a way to disregard doctor's orders and our pleas. My dad came home one evening and decided to hop in the car and check in on O.J., but found grandpa's home empty. There was no sign of him. His car (minus the battery) was even still there. Thinking maybe grandpa went for a walk or had a friend stop by and take him out somewhere, dad headed back home. As he pulled away from grandpa's driveway he noticed a tiny little figure waving him down from up the road coming in the opposite direction. "Dad?", he thought.
Sure enough grandpa was on the berm of the road headed home when he spotted dad and flagged him down...from behind the wheel of a lawn tractor, his riding lawn mower. Mystified, dad pulls up to O.J. and grandpa says, "I just stopped by your house and Shelly (dad's wife) told me you were coming up this way." Dad wasn't too surprised, but was definitely taken back when grandpa admitted that for the past couple of weeks he had been driving his lawn mower to the store....the coffee shop...to visit friends and just about anywhere a mower could take you within reason. That is: anywhere, but an actual lawn.
That man was so itching to get out he had to find the best alternative to go about his business without putting himself, and others, in harms way. Now the roads where he lives are not heavily traveled and he can go about as fast as a 12 year old going uphill on a bicycle in August. Where is the danger? My brother is an executive for an assisted living community company in Texas he, too, was surprised but impressed with grandpa's ingenuity. Maybe grandpa started a phenomena. I can see the headlines now, "The Elderly Finding New life Traveling Via Lawn Equipment In Small Towns Across America." It duels as a scooter and a useful home lawn manicuring device!
All of us got a big kick out it. Grandpa amused himself as well, but was more proud of 'sticking it to the man' than anything. I guess you don't have to be just a teenager or young adult to disregard authority and thumb your nose up to society.
We're happy Orland, grandpa, is still with us and hope we can keep him around as long as we can. The man is a walking, talking history book as well as an amateur comedian. We want to pick his brain and know the details of our families' past that may soon otherwise be lost forever. I can't imagine not having that jokester around, so for the time being we're going to enjoy having him try to embarrass us in public and could care less how many people stare in horror.
He's grandpa, Orland....the REAL O.J.
**** UPDATE: Sadly, grandpa (O.J.) passed away on June 1st, 2012. He would have been 90 on December 29th. He left us peacefully. His eldest son, my dad, lost his fight with a Cancer that seemed to come out of nowhere just 7 months later on January 6th, 2013.
If you sit quietly & listen on some of those hot summer nights, you can actually hear O.J. laugh himself into tears after embarrassing dad in public somewhere out there. Followed by a couple of apology beers and an onslaught of stupid jokes.****
 |
| Grad school commencement May 2001: O.J., yours truly & my dad. |
Compared to his sons Donald & Terry (my dad), his grandchildren and great grandchildren, Orland Gene Simpson is a tiny figure. At possibly five feet in height (that's stretching it) and maybe 100 pounds (on a good day), grandpa's mind and heart overshadow anything his current physical being can ever scrape together. That's saying something as the 87 year old continues to steal from the ever dwindling allotment of time mother nature has secured for him. Quick with a joke (always a joke, that's where I get it), never really serious and knows everything that's going on around him and you.
He is known in Southern Ohio, in Ross County and Chillicothe to be exact, as "O.J.". Actually, he was O.J before O.J. was O.J. ...if you know what I mean. For as long as I can remember he has always been on the move. Whether it was traveling the Appalachian foothills in his blue pick-up, plowing neighborhood gardens with his tractor to assist residents in planting homegrown veggies when spring rolled around, driving a school bus, driving the high school boys basketball team to away games for years or cruising in and around Richmond Dale (our hometown) with his bright orange moped with the super annoying moped horn.
In recent years that mobility has been taken from him by father time. Although mowing the lawn, walking down the street to my dad's house, the store and the coffee shop are still his daily routine. That is up until about a year ago. Grandpa was at home getting dressed and leaned on a chair to balance himself. That rather unstable chair slid forward causing O.J. to come crashing to the floor. Unable to catch himself, Grandpa suffered a broken hip. Now you don't have to be a genius to understand the consequences. When a person in their 80's breaks a hip that is usually the straw that breaks the camel's back, per say. They will not be able to get around as much, are bedridden, don't get to communicate with the outside world as much, become depressed and that brings the inevitable that much closer.
For O.J. we kept our hopes up, but feared the worse for somebody whose enjoyment came from being out and about. After a successful surgery all we could do was wait and see how he (and his body) reacted.
It is funny how things evolved. He recovered without a problem, was actually itching to move about almost immediately after he left the operating table. With the aide of a cane and my dad keeping an eye on him, grandpa acted as if nothing had happened. His mind is still as sharp as it ever was, but his body is still working it's way back. Hence, his doctor indicated he needs to take it easy for some time as possible infections and illnesses come and go. For a person as stubborn as he is, my dad has had his hands full making sure grandpa is sticking to the doctor's word.
And..of course...he has a mind of his own. The last few months my dad has given O.J a "talking to" to get him to understand the limitations his body has that his mind apparently doesn't see (or ignores). For example grandpa was told not to drive his car, but he did it anyway. Lucky for us nothing detrimental happened, but we are also looking out for others who may be on the road. Like a child, dad sat grandpa down and tried to express the need for him to take it easy.
To no one's surprise after getting word more than once through the Richmond Dale grapevine about a little old man matching O.J.'s description continuing to travel back roads and State Route 35, dad finally had to put the hammer down. He secretly removed the battery from O.J.'s car and hid it. Grandpa in his most cheerful, yet finger pointing tone, told my dad he didn't appreciate whoever it was that made off with his car battery. All the while Grandpa stared dad down like a buzzard targeting it's prey. He knew better, he's not dumb.
Up until this past week, grandpa had been behaving. Although the sly old fox found a way to disregard doctor's orders and our pleas. My dad came home one evening and decided to hop in the car and check in on O.J., but found grandpa's home empty. There was no sign of him. His car (minus the battery) was even still there. Thinking maybe grandpa went for a walk or had a friend stop by and take him out somewhere, dad headed back home. As he pulled away from grandpa's driveway he noticed a tiny little figure waving him down from up the road coming in the opposite direction. "Dad?", he thought.
Sure enough grandpa was on the berm of the road headed home when he spotted dad and flagged him down...from behind the wheel of a lawn tractor, his riding lawn mower. Mystified, dad pulls up to O.J. and grandpa says, "I just stopped by your house and Shelly (dad's wife) told me you were coming up this way." Dad wasn't too surprised, but was definitely taken back when grandpa admitted that for the past couple of weeks he had been driving his lawn mower to the store....the coffee shop...to visit friends and just about anywhere a mower could take you within reason. That is: anywhere, but an actual lawn.
That man was so itching to get out he had to find the best alternative to go about his business without putting himself, and others, in harms way. Now the roads where he lives are not heavily traveled and he can go about as fast as a 12 year old going uphill on a bicycle in August. Where is the danger? My brother is an executive for an assisted living community company in Texas he, too, was surprised but impressed with grandpa's ingenuity. Maybe grandpa started a phenomena. I can see the headlines now, "The Elderly Finding New life Traveling Via Lawn Equipment In Small Towns Across America." It duels as a scooter and a useful home lawn manicuring device!
All of us got a big kick out it. Grandpa amused himself as well, but was more proud of 'sticking it to the man' than anything. I guess you don't have to be just a teenager or young adult to disregard authority and thumb your nose up to society.
We're happy Orland, grandpa, is still with us and hope we can keep him around as long as we can. The man is a walking, talking history book as well as an amateur comedian. We want to pick his brain and know the details of our families' past that may soon otherwise be lost forever. I can't imagine not having that jokester around, so for the time being we're going to enjoy having him try to embarrass us in public and could care less how many people stare in horror.
He's grandpa, Orland....the REAL O.J.
**** UPDATE: Sadly, grandpa (O.J.) passed away on June 1st, 2012. He would have been 90 on December 29th. He left us peacefully. His eldest son, my dad, lost his fight with a Cancer that seemed to come out of nowhere just 7 months later on January 6th, 2013.
If you sit quietly & listen on some of those hot summer nights, you can actually hear O.J. laugh himself into tears after embarrassing dad in public somewhere out there. Followed by a couple of apology beers and an onslaught of stupid jokes.****
Tuesday, March 24, 2009
Breakfast From The Liquor Cabinet
There isn't much new that could surprise me when it comes to breakfast and I would probably eat 99.9% of what is placed in front of me. You see breakfast in my eyes is just that good and a trip to Columbus' Brewery District Banana Bean Cafe at 340 Greenlawn Avenue last weekend proved it.
Banana Bean Cafe: http://www.bananabeancafe.com/
Christine and I met up with a good friend for brunch and we were lucky to find the place not quite as busy as you might think for the time of the year (a spring with decent weather tends to bring the Central Ohio masses out of hibernation) . Wanting to test the waters with something other than the usual coffee, Christine and I order a Bloody Mary. Our waitress lit up like a street light at dusk as she told us we were in for a treat: their signature Bacon Bloody Mary. Wha...!? A BACON Bloody Mary!
As surprised as we were to hear the good news, no...make that GREAT news, we continued to review the menu and didn't really think any more of it. When it arrived moments later....we had misjudged Banana Bean Cafe's uniqueness. We had more than a potent mid-morning/afternoon refresher, we had three meals and a cocktail in one! This baby came exactly how the menu described it, but better: A Sassy "Mary’nade" with a Garnish of lemon, lime, pepperoncini, cherry peppers, kosher pickle, & a crisp rasher of corn cob smoked bacon; with Grey Goose Vodka.
It was like someone had fertilized a Bloody Mary and it paid you back with various garden veggies, fruit and fried pork! Digging into the spicy concoction soothed my need to satisfy my hunger, basic human nutrition and a good swift kick in the ass! Each draw from the small tree of goodness allowed the mix of sweet, tart, hot and satisfaction to slide down the back of my throat; leaving behind a wonderful texture to be savored until the next round.
Ladies and Gentleman....we had a small meal before we even dared to order an actual dish of some kind. I finished off the small garden and was sucking the remaining drops at the bottom of my glass and clinging to the ice cubes by the time brunch arrived. It made my meal that much better!
I can't say I was in the mood for Banana Bean's unique fusion of Florida Keys, Cuban, Jamaican, and Caribbean Cuisines, but I'm willing to try anything.
Lucky enough the food was equally as satisfying. I had the Keys Poacher which includes: Smoked Salmon, Poached Eggs atop Fresh Baked Biscuits, served with creamy goat cheese grits. Christine dug into the Huey, Louis, Andouille. The eatery explains is as an: Omlette with Roasted Vegetables, Andouille Sausage, and Manchego. Our partner in crime on this day, Joy, order the Bananas Foster French Toast which is Garnished with Fresh Berries of the Season and Captain Morgan Rum Sauce. All three items turned out well and made our Saturday better than we could have asked for. The atmosphere was just as good as we sat next to the fireplace that chilly morning.
I think we would have had a more than decent meal last weekend even if we had not ordered that wonderful veggie, fruit, pork, spicy, liquor mixture...though I'm glad I did. I have new appreciation for bacon because of it!
You can get your Bacon Blood Mary fix and other unique Banana Bean Cafe items at the Greenlawn location or in German Village a 410 East Whittier Street.
Banana Bean Cafe: http://www.bananabeancafe.com/
Christine and I met up with a good friend for brunch and we were lucky to find the place not quite as busy as you might think for the time of the year (a spring with decent weather tends to bring the Central Ohio masses out of hibernation) . Wanting to test the waters with something other than the usual coffee, Christine and I order a Bloody Mary. Our waitress lit up like a street light at dusk as she told us we were in for a treat: their signature Bacon Bloody Mary. Wha...!? A BACON Bloody Mary!
As surprised as we were to hear the good news, no...make that GREAT news, we continued to review the menu and didn't really think any more of it. When it arrived moments later....we had misjudged Banana Bean Cafe's uniqueness. We had more than a potent mid-morning/afternoon refresher, we had three meals and a cocktail in one! This baby came exactly how the menu described it, but better: A Sassy "Mary’nade" with a Garnish of lemon, lime, pepperoncini, cherry peppers, kosher pickle, & a crisp rasher of corn cob smoked bacon; with Grey Goose Vodka.
It was like someone had fertilized a Bloody Mary and it paid you back with various garden veggies, fruit and fried pork! Digging into the spicy concoction soothed my need to satisfy my hunger, basic human nutrition and a good swift kick in the ass! Each draw from the small tree of goodness allowed the mix of sweet, tart, hot and satisfaction to slide down the back of my throat; leaving behind a wonderful texture to be savored until the next round.
Ladies and Gentleman....we had a small meal before we even dared to order an actual dish of some kind. I finished off the small garden and was sucking the remaining drops at the bottom of my glass and clinging to the ice cubes by the time brunch arrived. It made my meal that much better!
I can't say I was in the mood for Banana Bean's unique fusion of Florida Keys, Cuban, Jamaican, and Caribbean Cuisines, but I'm willing to try anything.
Lucky enough the food was equally as satisfying. I had the Keys Poacher which includes: Smoked Salmon, Poached Eggs atop Fresh Baked Biscuits, served with creamy goat cheese grits. Christine dug into the Huey, Louis, Andouille. The eatery explains is as an: Omlette with Roasted Vegetables, Andouille Sausage, and Manchego. Our partner in crime on this day, Joy, order the Bananas Foster French Toast which is Garnished with Fresh Berries of the Season and Captain Morgan Rum Sauce. All three items turned out well and made our Saturday better than we could have asked for. The atmosphere was just as good as we sat next to the fireplace that chilly morning.
I think we would have had a more than decent meal last weekend even if we had not ordered that wonderful veggie, fruit, pork, spicy, liquor mixture...though I'm glad I did. I have new appreciation for bacon because of it!
You can get your Bacon Blood Mary fix and other unique Banana Bean Cafe items at the Greenlawn location or in German Village a 410 East Whittier Street.
Monday, February 23, 2009
It Just Isn't About The Food Anymore
I have been to Tip Top Kitchen & Cocktails more than just a few times over the past year or so and I don't believe I have ever been disappointed. That doesn't mean no one has, but since Tip Top seems to be packed most evenings I guess you could say plenty of people would agree with me (and I'm sure there are a few dissenters as you can not satisfy everyone all the time, unfortunately).
On the web: http://www.tiptopcolumbus.com/
It is one thing to create an inviting atmosphere and offer a tempting menu, but it is another thing to hang your hat on the intriguing and unique cocktails that come along with the other two. Tip Top, at 73 East Gay Street in downtown Columbus, Ohio, is a place that attracts those looking for more than just bar food and more than just your simple mixed drink. Since opening in February of 2007 Tip Top has been a Columbus attraction and a go-to spot for those traveling through Ohio's capital city.
Tip Top's success comes as no surprise as it is the third very popular venture by area Restauranteur Elizabeth Lessner and partners, including Betty’s and Surly Girl Saloon. Tip Top welcomes you in old style as the historic structure's unique pressed tin ceiling and decor consisting of Ohio & Columbus artifacts, pictures and posters reminds you that the Buckeye State was once known for more than just dwindling jobs and winters that last WAY to long.
The food portion begins with appetizers that include Sweet Potato Fries & Spicy Mayo, Eggplant Fries & Bloody Mary Dipping Sauce and Smoke Salmon Fritters. French Fry lovers may be turned off a bit by Tip Top's change of pace, but each one gives you a great combination of sweet, spice, heat and flavor.
Tip Top is anything, but typical which is obvious with salad offerings like the Green bean and Goodness (mixed greens, blanched green beans, tomatoes, bacon, black olives, garbanzo beans, green onions, shredded mozzarella, sliced egg, croutons and housemade buttermilk ranch) or the Hell Salad (mixed greens with spice giardinara, shredded mozzarella, with the housemade buttermilk ranch).
The eatery pride's itself on what it calls Ohio Comfort Entrees with some of the most popular being the Blue Ribbon Pot Roast and Meat Loaf Dinner. One of those that doesn't seem to get the attention it deserves, but is a favorite among those who are willing to forgo meat, is the Veggie Roast. This is a savory mix of roasted potatoes onions, celery, carrots, parsnips, turnips diced tomatoes and fresh herbs in a tasty sauce. It comes at a decent price as well at around $9.00.
You are also offered a rather large sandwich menu. You can hardly go wrong with items such as the Ohio Style Monte Cristo, Veggie Muffuletta (portabella strips, grilled zucchini, shaved red onion provolone cheese and alfalfa sprouts with red pepper-olive spread on dark wheat with a side of basil aioli), Chipotle Turkey (piled high!) and the Sensational Salmon Hoagie.
The list of Tip Top Cocktails is as coveted as the tasty menu. The whiskey concoctions come with titles that include the C-bus-town Julep, Old Pike Old-fashioned, Route 40 Shorty, The Le Veque Tower, The Old Penn Perfect Poison and even the Alex P. Keaton (Old Overholt Rye Whiskey with a splash of ginger ale, garnished with lime. "...served short like Alex P. Keaton", according to the description).
On the web: http://www.tiptopcolumbus.com/
It is one thing to create an inviting atmosphere and offer a tempting menu, but it is another thing to hang your hat on the intriguing and unique cocktails that come along with the other two. Tip Top, at 73 East Gay Street in downtown Columbus, Ohio, is a place that attracts those looking for more than just bar food and more than just your simple mixed drink. Since opening in February of 2007 Tip Top has been a Columbus attraction and a go-to spot for those traveling through Ohio's capital city.
Tip Top's success comes as no surprise as it is the third very popular venture by area Restauranteur Elizabeth Lessner and partners, including Betty’s and Surly Girl Saloon. Tip Top welcomes you in old style as the historic structure's unique pressed tin ceiling and decor consisting of Ohio & Columbus artifacts, pictures and posters reminds you that the Buckeye State was once known for more than just dwindling jobs and winters that last WAY to long.
The food portion begins with appetizers that include Sweet Potato Fries & Spicy Mayo, Eggplant Fries & Bloody Mary Dipping Sauce and Smoke Salmon Fritters. French Fry lovers may be turned off a bit by Tip Top's change of pace, but each one gives you a great combination of sweet, spice, heat and flavor.
Tip Top is anything, but typical which is obvious with salad offerings like the Green bean and Goodness (mixed greens, blanched green beans, tomatoes, bacon, black olives, garbanzo beans, green onions, shredded mozzarella, sliced egg, croutons and housemade buttermilk ranch) or the Hell Salad (mixed greens with spice giardinara, shredded mozzarella, with the housemade buttermilk ranch).
The eatery pride's itself on what it calls Ohio Comfort Entrees with some of the most popular being the Blue Ribbon Pot Roast and Meat Loaf Dinner. One of those that doesn't seem to get the attention it deserves, but is a favorite among those who are willing to forgo meat, is the Veggie Roast. This is a savory mix of roasted potatoes onions, celery, carrots, parsnips, turnips diced tomatoes and fresh herbs in a tasty sauce. It comes at a decent price as well at around $9.00.
You are also offered a rather large sandwich menu. You can hardly go wrong with items such as the Ohio Style Monte Cristo, Veggie Muffuletta (portabella strips, grilled zucchini, shaved red onion provolone cheese and alfalfa sprouts with red pepper-olive spread on dark wheat with a side of basil aioli), Chipotle Turkey (piled high!) and the Sensational Salmon Hoagie.
The list of Tip Top Cocktails is as coveted as the tasty menu. The whiskey concoctions come with titles that include the C-bus-town Julep, Old Pike Old-fashioned, Route 40 Shorty, The Le Veque Tower, The Old Penn Perfect Poison and even the Alex P. Keaton (Old Overholt Rye Whiskey with a splash of ginger ale, garnished with lime. "...served short like Alex P. Keaton", according to the description).
The Gay Street business give those who are not whiskey drinkers their share of mixed spirits to choose from. The Columbus oriented drinks come in the form of the Jungle Jack Hanna (Described as: Orange vodka, pineapple juice, cranberry juice and a splash of 7up, served tall and garnished with a live tiger* (*when in stock)), Jesse Owens, Stinkin' Olentangy, The Cowbell and Thurber's Cat Nap.
Don't despair beer and wine drinkers. Tip Top welcomes all drink enthusiasts by tempting your palate with a wide variety of draught beers, bottled beers and wines from around the globe.
What makes this place different from others is that it fits into all categories. It can be the place to get a bite to eat, the starting point for your evening, the ideal spot to celebrate the entire night or the final stop before your roundabout journey home comes to an end. Tip Top's doors are open from from 11 a.m. to 2 a.m. everyday.
As I said earlier, Tip Top is one of several successful ventures (Betty's & Surly Girl included) Restauranteur Elizabeth Lessner and partners have collaborated on. And lucky for us another one is on the way. I am sure details are out there and available, but I'll let Mrs. Lessner and her folks pass those on if they haven't already. Though she says she has been extremely busy and expects things to slow down at the end March.
Just a hint for those of you who are still in the dark.Thursday, February 19, 2009
History Doesn't Pull Any Punches
Hidden along side a downtown Columbus alley you can dig up bits and pieces of history. And maybe a bit to eat as well.
At one time in the tiny building's 112 years of existence the Ringside Cafe was The Rathskeller (est. 1897). You will notice that its former moniker is still etched on the wall above the entrance as sits nestled in the middle of the block bounded by East Gay, East Broad, North 3rd and North High (near the Rhodes State Officer Tower).
Though Ringside (since 1993) may now be a gathering place for small groups of downtown business people and government employees getting a quick bit to eat, it was once THE hot spot for area politics. You will notice on the side of the 19 N. Pearl Street structure's unique exterior that there are a pair of stained glass windows. One has the image of a donkey, the other an elephant. With city, county and state government inhabiting the downtown area it isn't hard to figure out that those images refer to our two major party system: Democrats and Republicans. Legend has it that before Columbus exploded into the concrete reservoir it is today the restaurant would light a candle, or lantern, and place it behind one of those windows to indicate which group (the Republicans or Democrats) had taken up residence for the evening to eat, drink and squabble over legislation. Apparently bipartisanship was as big of a problem as it is now...go figure.
Inside you will find it politics-free as the motif is that of the boxing nature which the name Ringside Cafe seems indicate. Memorabilia is scattered throughout, including the giant painting of what I believe is Rocky Marciano hammering one of his many opponents above the door just inside. It is as small inside as you would probably imagine when you stroll by, but it has lots of character and exudes history.
The few times I have been there the restaurant/bar had the barkeep also perform the duties of the cook. Being within arms reach of the kitchen, it kind of makes sense during those off business hours. Ringside is known for its burgers that come complete with the names of the boxing's greatest figures. My favor is the "Smokin' Joe" BBQ Bacon Burger. It comes steaming hot and juicy. The one that tops them all is the "Ali" and it will go 12 rounds with anyone thinking they are superior. It is a 3/4 pound Angus beef patty with House Coleslaw, cheddar cheese and a fried onion ring. Each so-called "Heavyweight" comes with House Kettle Chips, a Kosher Pickle Spear and on a Raised Kaiser Bun.
Check out the full menu for yourself: http://ringsidecolumbus.com/RingsideMenu.pdf
At one time in the tiny building's 112 years of existence the Ringside Cafe was The Rathskeller (est. 1897). You will notice that its former moniker is still etched on the wall above the entrance as sits nestled in the middle of the block bounded by East Gay, East Broad, North 3rd and North High (near the Rhodes State Officer Tower).
Though Ringside (since 1993) may now be a gathering place for small groups of downtown business people and government employees getting a quick bit to eat, it was once THE hot spot for area politics. You will notice on the side of the 19 N. Pearl Street structure's unique exterior that there are a pair of stained glass windows. One has the image of a donkey, the other an elephant. With city, county and state government inhabiting the downtown area it isn't hard to figure out that those images refer to our two major party system: Democrats and Republicans. Legend has it that before Columbus exploded into the concrete reservoir it is today the restaurant would light a candle, or lantern, and place it behind one of those windows to indicate which group (the Republicans or Democrats) had taken up residence for the evening to eat, drink and squabble over legislation. Apparently bipartisanship was as big of a problem as it is now...go figure.
Inside you will find it politics-free as the motif is that of the boxing nature which the name Ringside Cafe seems indicate. Memorabilia is scattered throughout, including the giant painting of what I believe is Rocky Marciano hammering one of his many opponents above the door just inside. It is as small inside as you would probably imagine when you stroll by, but it has lots of character and exudes history.
The few times I have been there the restaurant/bar had the barkeep also perform the duties of the cook. Being within arms reach of the kitchen, it kind of makes sense during those off business hours. Ringside is known for its burgers that come complete with the names of the boxing's greatest figures. My favor is the "Smokin' Joe" BBQ Bacon Burger. It comes steaming hot and juicy. The one that tops them all is the "Ali" and it will go 12 rounds with anyone thinking they are superior. It is a 3/4 pound Angus beef patty with House Coleslaw, cheddar cheese and a fried onion ring. Each so-called "Heavyweight" comes with House Kettle Chips, a Kosher Pickle Spear and on a Raised Kaiser Bun.
Check out the full menu for yourself: http://ringsidecolumbus.com/RingsideMenu.pdf
The liquid refreshment is more than decent with a few twists, including Bare Knuckle Stout, Shock Top and Goose Island Honkers Ale on tap. Happy Hour takes place Monday through Friday from 4 p.m to 7 p.m.
Check out the drinkage here: http://ringsidecolumbus.com/Beer.pdf
They have even created space downstairs for those who are not keen on rubbing shoulders with their fellow man or woman. The area below can also be used for private parties. For those who are looking to catch a game Ringside offers 28” televisions and a 48” LCD Flat screen to keep you entertained. During a good game the close quarters gives you the feeling of at least being in the crowd at that contest, but without the fight to find your car afterward.
Ringside has offers for those who dare trek through downtown during the busy lunch hour and these can usually be found here: http://ringsidecolumbus.com/2off.pdf. In my opinion the $2.00 off lunch is pretty good deal. It seems to urge those who work in the area to leave their car parked where it is and experience Columbus on foot. For those stuck with the working lunch, to go orders are also available: 614-228-7464 (RING).
This is still a gathering place for a few groups of those who work downtown or are employed by the city, but that does not mean "outsiders" are unwelcome. Ringside caters to everyone who wants a little history and mystic with their outing. Well...to those who can find it anyway.
You can get an idea of what Ringside Cafe has to offer by checking it out online at: http://ringsidecolumbus.com/
Tuesday, February 17, 2009
A Chinese Restaurant By Any Other Name....
Having lived in four states and gone away to college I say it is probably a good bet that if you have been to one Chinese restaurant, you have been to them all, yes? I know that isn't the case, but it does some truth to it. Although I found a Columbus-area venture that breaks the mold.
Ying's Teahouse & Yum-Yum (seriously, that's the name) at 4312 North High Street (just south of the W. Henderson & E. Cooke intersection) in Clintonville is more than just a pleasant surprise. The eatery is in a small strip-like mall that isn't very flattering, but the mall itself has some decent stores and businesses. Despite the look from the outside Ying's is a slice of elegance in a not-so uppity fashion. Just enough decor to know where you are and allows you to enjoy it. Some places try to hard, Ying's does not.
They offer a variety of dishes in a number of categories: Non-Sweet, Sushi, House Specialties, Chicken, Shrimp, Pork, Beef, Soup, Veggie and Salads. Some are the dishes you would find at most, if not all, Chinese restaurants. Others are their originals or their twist on a typical favorite.
A couple of weekends ago Christine and I stopped by to check it out. Ying's was not very busy on this cold Saturday afternoon, though they were definitely being noticed by the locals. A few people were eating inside and more than a handful were ordering carryout.
After a short time perusing the menu Christine selected a Chinese restaurant staple with the General Tso's Chicken ($7.99. Oh, and FYI, they help you out by indicating which dishes are spicy and which are not on the menu). I, being a hug fan of eggplant, chose the Eggplant with Garlic Sauce ($8.95). The woman waiting on us looked almost stunned when I indicated I didn't want anything else on the dish. She asked me twice just to make sure she heard me right. We laughed thinking the woman had not come across to many guys who order a veggie only dish. I AM a meat eater, but eggplant is awesome.
To start us off I ordered a bowl of Egg Drop Soup ($1.50) and Christine the Hot and Sour Soup ($1.50). Both were tasty enough that we were scraping the bottom of our bowls by the time dinner arrived. We also took advantage of the tea service which comes steaming in a pot for one ($2.75) or a pot for two or three ($4.50). There is an excellent list to chose from. We took a selection from the Herbal Tea Blends, the Invigorating Tea. This is a combination of Jasmine, Lemon Grass, Linden Leaves and Sweet Chrysanthemum. The tea was not overpowering and gave just a hint of each of the blends' ingredients. The best part was the fact the tea stayed hot in our own personal pot throughout dinner.
As for dinner, the General Tso's Chicken was better than expected. I have had similar dishes in the past in which the breading on the chicken came a bit too soggy for my taste. This one came with a good crispiness still involved. The eggplant was exactly what I was looking for with big strands of Chinese eggplant doused in a tangy garlic sauce and lots of it. Christine and I had enough for dinner the next day. There were just as good as they were the first time around.
I don't mind fortune cookies, but I don't exactly crave them. Ying's avoided the stereotypical Chinese restaurant by not having these and leaving you with a tasty, flaky cookie (an actual cookie) that went well with the rest of the tea. We declined on dessert as we were stuffed to the gills, but if I would have had any room left at all...I would have been the first one there.
We didn't see it till afterwards, but a Columbus Alive article from not too long ago stated that Ying's homemade dumplings were something to be had. I'm sorry we didn't order them, but I suspect that would be something to attack the next time around. They also have lunch specials available during the work week from 11 a.m to 3 p.m. that range in price from $5.00 to $6.50 depending on your use of cash or credit card. There are four of these that come in the sushi, yum-yum special and rice plant varieties.
Ying's business hours are 11:00 a.m to 10:00 p.m. Monday through Saturday and noon to 10:00 p.m. on Sunday. They can be reach by phone (614-262-7587), fax (614-262-7928) or by email: styliu1963@gmail.com and take all major credit cards. They do not deliver, but have a very popular carryout service.
I think what makes Ying's unique is the fact that they are a Chinese restaurant that doesn't act like what most of us are used to in a Chinese restaurant. It is relaxing and casual with an atmosphere to boot.
Ying's Teahouse & Yum-Yum (seriously, that's the name) at 4312 North High Street (just south of the W. Henderson & E. Cooke intersection) in Clintonville is more than just a pleasant surprise. The eatery is in a small strip-like mall that isn't very flattering, but the mall itself has some decent stores and businesses. Despite the look from the outside Ying's is a slice of elegance in a not-so uppity fashion. Just enough decor to know where you are and allows you to enjoy it. Some places try to hard, Ying's does not.
They offer a variety of dishes in a number of categories: Non-Sweet, Sushi, House Specialties, Chicken, Shrimp, Pork, Beef, Soup, Veggie and Salads. Some are the dishes you would find at most, if not all, Chinese restaurants. Others are their originals or their twist on a typical favorite.
A couple of weekends ago Christine and I stopped by to check it out. Ying's was not very busy on this cold Saturday afternoon, though they were definitely being noticed by the locals. A few people were eating inside and more than a handful were ordering carryout.
After a short time perusing the menu Christine selected a Chinese restaurant staple with the General Tso's Chicken ($7.99. Oh, and FYI, they help you out by indicating which dishes are spicy and which are not on the menu). I, being a hug fan of eggplant, chose the Eggplant with Garlic Sauce ($8.95). The woman waiting on us looked almost stunned when I indicated I didn't want anything else on the dish. She asked me twice just to make sure she heard me right. We laughed thinking the woman had not come across to many guys who order a veggie only dish. I AM a meat eater, but eggplant is awesome.
To start us off I ordered a bowl of Egg Drop Soup ($1.50) and Christine the Hot and Sour Soup ($1.50). Both were tasty enough that we were scraping the bottom of our bowls by the time dinner arrived. We also took advantage of the tea service which comes steaming in a pot for one ($2.75) or a pot for two or three ($4.50). There is an excellent list to chose from. We took a selection from the Herbal Tea Blends, the Invigorating Tea. This is a combination of Jasmine, Lemon Grass, Linden Leaves and Sweet Chrysanthemum. The tea was not overpowering and gave just a hint of each of the blends' ingredients. The best part was the fact the tea stayed hot in our own personal pot throughout dinner.
As for dinner, the General Tso's Chicken was better than expected. I have had similar dishes in the past in which the breading on the chicken came a bit too soggy for my taste. This one came with a good crispiness still involved. The eggplant was exactly what I was looking for with big strands of Chinese eggplant doused in a tangy garlic sauce and lots of it. Christine and I had enough for dinner the next day. There were just as good as they were the first time around.
I don't mind fortune cookies, but I don't exactly crave them. Ying's avoided the stereotypical Chinese restaurant by not having these and leaving you with a tasty, flaky cookie (an actual cookie) that went well with the rest of the tea. We declined on dessert as we were stuffed to the gills, but if I would have had any room left at all...I would have been the first one there.
We didn't see it till afterwards, but a Columbus Alive article from not too long ago stated that Ying's homemade dumplings were something to be had. I'm sorry we didn't order them, but I suspect that would be something to attack the next time around. They also have lunch specials available during the work week from 11 a.m to 3 p.m. that range in price from $5.00 to $6.50 depending on your use of cash or credit card. There are four of these that come in the sushi, yum-yum special and rice plant varieties.
Ying's business hours are 11:00 a.m to 10:00 p.m. Monday through Saturday and noon to 10:00 p.m. on Sunday. They can be reach by phone (614-262-7587), fax (614-262-7928) or by email: styliu1963@gmail.com and take all major credit cards. They do not deliver, but have a very popular carryout service.
I think what makes Ying's unique is the fact that they are a Chinese restaurant that doesn't act like what most of us are used to in a Chinese restaurant. It is relaxing and casual with an atmosphere to boot.
Friday, January 23, 2009
Pomp(ilios) and Circumstance
Many Italian restaurants have some sort of declaration that goes something like, “We’re a piece of Italy in the middle of (insert random location here).” Some of us long to visit Italy, but aren’t silly enough to believe we will get that experience by sitting in the corner booth at Vito’s Pasta Warehouse downtown.
The best Italian restaurants are those that give you visions of what Italy may be like just be sampling the food. They don’t pretend to have been created by Silvio Berlusconi, to have served dinner every night to the late Pavarotti or to have been a hangout for a group of “Good Fellas”. They let their heritage, and kitchen craft, speak for itself. This is where Pompilio’s, a greater Cincinnati, Ohio establishment, comes in.
Located in Newport, Kentucky, just across the Ohio River from Cincinnati, Pompilio’s was established in 1933 by Colonel John Michael Pompilio. The eatery and bar hangs its hat on, “…a lasting reputation for fine, authentic Italian food.” The Colonel may not be the most famous Italian, but he and his wife, Johanna Agnes Colletta (Pompilio), were definitely natives who brought their heritage and traditions. Colonel Pompilio was born in the City of Castelgandolpho in the Province of Foggia in 1888. Mrs. Pompilio was born in the City of Matrice in the Province of Campbasso in 1894. They had four sons, who were all born in Cincinnati, and ran their restaurant that continues today in a portion of old Newport.
Though, Pompilio’s has since changed hands. Colonel Pompilio died in 1968, Mrs. Pompilio passed away in 1974 and the last of the four sons, Daniel Joseph Pompilio, passed away in 1998. But in 1982 the Mazzei and Argento families took ownership of the establishment and strived to stick to the standards developed by the Pompilio family. This includes making their ravioli, lasagna, soups and sauces in-house by hand. The vast majority of the menu items are a product of the Pompilio’s kitchen (no outside help) with assistance from Mrs. Pompilio’s recipes.
It is one thing to have one person sing the praises, but it is another to have some well-known names that agree. Remember the Oscar-winning movie “Rainman” starring Dustin Hoffman and Tom Cruise from 1988? The cast and crew made Pompilio’s a site for filming and had the restaurant serve as their unofficial cafeteria during the segments of the movie that were shot in Greater Cincinnati. The walls are filled with photos of Hoffman and Cruise interacting with the staff as well as autographs & mementos.
The inviting atmosphere would get most people to at least grab a seat and take in the wonderful aromas that creep from the kitchen and inhabit old building. During our visit, we began with the Fresh Calamari Gardenaire. It came across just like the menu description: Tender calamari hand-bread, fried, and tossed with a chunky marinara sauce, olives and pepper rings. Not only did it hit the spot. It more than adequately prepared us for a filling and satisfying meal.
My dinner entree was the Rigatoni a la Teresa. A mountain of layers consisting of sausage, hard-boiled eggs and meatballs topped with melted slices of provolone and tomato sauce. I have a large appetite and love food, but I couldn’t force all of it down. My eyes and stomach fought a tremendous battle of which my stomach won out. All the better, the leftovers made for an even better lunch the next day.
For dessert it was a slice of traditional Tiramisu. It, too, came across flawless: creamy with hint of coffee and cocoa.
The restaurant offers traditional Italian cuisine, subs, paninis, beef, fish, chicken, soups, salads and some American fare. Also, Pompilio's has a down home atmosphere that welcomes anyone from local families, to passersby, to those who want a break after strolling by the historic buildings and architecture of old Newport.
If you are in the mood to just relax with a quick drink, you are in for another surprise. The bar comes complete with a tile floor, beveled-glass windows and a classic hand-carved bar. The eatery claims the "Back Bar" was handcrafted and built of cherry wood by the George Wiedemann Brewing Company in 1886. The barroom has stayed the same except for the sad fact that the pressed metal ceiling has been removed, and a second bar made of mahogany was installed after Prohibition. And Pompilio’s boasts of the first Kentucky liquor license to be issued once Prohibition ended. A little known fact that makes for good conversation.
I have to give Pompilio’s props for the huge portions all around and at a decent price to boot. The eatery can be found at 600 Washington Avenue in Newport, Kentucky and have a website that details everything you have read here and more: http://www.pompilios.com/. They can also be reached by phone: (859) 581-3065.
Pompilio’s was a great find and my party found it by accident, literally. We were in downtown Cincinnati one afternoon and wanted to find a place that wasn’t typical or extremely crowded. The Pompilio’s suggestion came from the driver of the cab we were able to flag down. He had been a resident of the Queen City area his entire life. He understood what we were looking for and directed us to one of Greater Cincinnati’s hidden gems.
That is a tip for anyone who travels and wants to avoid the hustle & bustle of restaurant chains and fly-by-night eateries. Be sincere and ask a local. Trust me, you will not be disappointed.
Just do me a favor. When someone visits your town…return the jesture!
The best Italian restaurants are those that give you visions of what Italy may be like just be sampling the food. They don’t pretend to have been created by Silvio Berlusconi, to have served dinner every night to the late Pavarotti or to have been a hangout for a group of “Good Fellas”. They let their heritage, and kitchen craft, speak for itself. This is where Pompilio’s, a greater Cincinnati, Ohio establishment, comes in.
Located in Newport, Kentucky, just across the Ohio River from Cincinnati, Pompilio’s was established in 1933 by Colonel John Michael Pompilio. The eatery and bar hangs its hat on, “…a lasting reputation for fine, authentic Italian food.” The Colonel may not be the most famous Italian, but he and his wife, Johanna Agnes Colletta (Pompilio), were definitely natives who brought their heritage and traditions. Colonel Pompilio was born in the City of Castelgandolpho in the Province of Foggia in 1888. Mrs. Pompilio was born in the City of Matrice in the Province of Campbasso in 1894. They had four sons, who were all born in Cincinnati, and ran their restaurant that continues today in a portion of old Newport.
Though, Pompilio’s has since changed hands. Colonel Pompilio died in 1968, Mrs. Pompilio passed away in 1974 and the last of the four sons, Daniel Joseph Pompilio, passed away in 1998. But in 1982 the Mazzei and Argento families took ownership of the establishment and strived to stick to the standards developed by the Pompilio family. This includes making their ravioli, lasagna, soups and sauces in-house by hand. The vast majority of the menu items are a product of the Pompilio’s kitchen (no outside help) with assistance from Mrs. Pompilio’s recipes.
It is one thing to have one person sing the praises, but it is another to have some well-known names that agree. Remember the Oscar-winning movie “Rainman” starring Dustin Hoffman and Tom Cruise from 1988? The cast and crew made Pompilio’s a site for filming and had the restaurant serve as their unofficial cafeteria during the segments of the movie that were shot in Greater Cincinnati. The walls are filled with photos of Hoffman and Cruise interacting with the staff as well as autographs & mementos.
The inviting atmosphere would get most people to at least grab a seat and take in the wonderful aromas that creep from the kitchen and inhabit old building. During our visit, we began with the Fresh Calamari Gardenaire. It came across just like the menu description: Tender calamari hand-bread, fried, and tossed with a chunky marinara sauce, olives and pepper rings. Not only did it hit the spot. It more than adequately prepared us for a filling and satisfying meal.
My dinner entree was the Rigatoni a la Teresa. A mountain of layers consisting of sausage, hard-boiled eggs and meatballs topped with melted slices of provolone and tomato sauce. I have a large appetite and love food, but I couldn’t force all of it down. My eyes and stomach fought a tremendous battle of which my stomach won out. All the better, the leftovers made for an even better lunch the next day.
For dessert it was a slice of traditional Tiramisu. It, too, came across flawless: creamy with hint of coffee and cocoa.
The restaurant offers traditional Italian cuisine, subs, paninis, beef, fish, chicken, soups, salads and some American fare. Also, Pompilio's has a down home atmosphere that welcomes anyone from local families, to passersby, to those who want a break after strolling by the historic buildings and architecture of old Newport.
If you are in the mood to just relax with a quick drink, you are in for another surprise. The bar comes complete with a tile floor, beveled-glass windows and a classic hand-carved bar. The eatery claims the "Back Bar" was handcrafted and built of cherry wood by the George Wiedemann Brewing Company in 1886. The barroom has stayed the same except for the sad fact that the pressed metal ceiling has been removed, and a second bar made of mahogany was installed after Prohibition. And Pompilio’s boasts of the first Kentucky liquor license to be issued once Prohibition ended. A little known fact that makes for good conversation.
I have to give Pompilio’s props for the huge portions all around and at a decent price to boot. The eatery can be found at 600 Washington Avenue in Newport, Kentucky and have a website that details everything you have read here and more: http://www.pompilios.com/. They can also be reached by phone: (859) 581-3065.
Pompilio’s was a great find and my party found it by accident, literally. We were in downtown Cincinnati one afternoon and wanted to find a place that wasn’t typical or extremely crowded. The Pompilio’s suggestion came from the driver of the cab we were able to flag down. He had been a resident of the Queen City area his entire life. He understood what we were looking for and directed us to one of Greater Cincinnati’s hidden gems.
That is a tip for anyone who travels and wants to avoid the hustle & bustle of restaurant chains and fly-by-night eateries. Be sincere and ask a local. Trust me, you will not be disappointed.
Just do me a favor. When someone visits your town…return the jesture!
Thursday, January 22, 2009
Ohio Bourbon Now Available
THIS ARTICLE COMES FROM COLUMBUS UNDERGROUND AT http://www.columbusunderground.com/
Ohio Bourbon now available at Details
By Bear January 22, 2009 10:16am Filed under Dining, Nightlife Comments
A few of us just returned from Details, where they have just taken delivery of two bottles of Woodstone Creek bourbon — a craft bourbon distilled in Ohio. Only two barrels of this bourbon have been produced, so it’s relatively rare stuff.
My impression, for what it’s worth, is that it’s easily the most unusual bourbon that I’ve ever tasted. For bourbon aficionados, it’s definitely worth a try. It’s not very sweet at all; it’s actually almost phenolic, with a strong herbal overtone. As bourbons go it’s really, really unusual. People looking for a nice, smooth sipping bourbon will not find it; those looking for something really unique, on the other hand, will be very much in luck.
The bourbon, like Woodstone Creek’s vodka (also available at Details), is made by the husband and wife team of Linda and Don Outterson. When I wrote to Linda to ask about the bourbon’s unusual flavor profile, she responded that Don “was shooting for a profile of the pre-industrial bourbons of the 1800s. The only bourbon most people have ever had was made by a machine” — and that for many people this will be their first experience with a truly handmade, single barrel bourbon.
In either case, it’s worth the trip to check out an Ohio craft bourbon — not an opportunity that comes around every day.
Reviews of the bourbon can be found here. More info on Details online at DetailsLounge.com.
Ohio Bourbon now available at Details
By Bear January 22, 2009 10:16am Filed under Dining, Nightlife Comments
A few of us just returned from Details, where they have just taken delivery of two bottles of Woodstone Creek bourbon — a craft bourbon distilled in Ohio. Only two barrels of this bourbon have been produced, so it’s relatively rare stuff.
My impression, for what it’s worth, is that it’s easily the most unusual bourbon that I’ve ever tasted. For bourbon aficionados, it’s definitely worth a try. It’s not very sweet at all; it’s actually almost phenolic, with a strong herbal overtone. As bourbons go it’s really, really unusual. People looking for a nice, smooth sipping bourbon will not find it; those looking for something really unique, on the other hand, will be very much in luck.
The bourbon, like Woodstone Creek’s vodka (also available at Details), is made by the husband and wife team of Linda and Don Outterson. When I wrote to Linda to ask about the bourbon’s unusual flavor profile, she responded that Don “was shooting for a profile of the pre-industrial bourbons of the 1800s. The only bourbon most people have ever had was made by a machine” — and that for many people this will be their first experience with a truly handmade, single barrel bourbon.
In either case, it’s worth the trip to check out an Ohio craft bourbon — not an opportunity that comes around every day.
Reviews of the bourbon can be found here. More info on Details online at DetailsLounge.com.
Tuesday, January 20, 2009
The Original "Schlitz" Recipe Is In Columbus, Ohio
From the Columbus Dispatch:
:The Columbus Dispatch;
:Jan 20, 2009;
:Business;
:C10
ORIGINAL FORMULA
Demand pours in for retro Schlitz
By Tracy Turner THE COLUMBUS DISPATCH
Schlitz is back. The owners of the brand have recreated the recipe and are marketing Schlitz’s Classic 1960s formula beer at several Columbus-area stores and bars.
The original formula, described as a maltier, fuller-bodied lager than typical American beers, was changed in the late 1960s and 1970s, according to Pabst Brewing Co., which bought the Schlitz brand in 1999. The formula was changed as American brewers gradually made beers lighter in body, flavor and taste to cut costs and appeal to a broad market, company spokesman Brad Hittle said in a statement. But like the New Coke, the new Schlitz wasn’t warmly embraced. So last year, the old Schlitz began its comeback. It has been reintroduced in several cities, including this month in Columbus, based on consumer demand.
“Our goal was to bring back the taste of the ’60s, when beer wasn’t watered down,” Hittle said. “The response has been overwhelming, and we’re proud to bring back the beer that generations of Schlitz lovers enjoyed for years.” “We believe that Schlitz is, if not the, one of the most iconic brands of the 20th century,” Pabst President Kevin Kotecki told the Associated Press last year. “And there’s still a lot of people who have very positive residual memories about their experience.
For many of them, it was the first beer they drank, and we wanted to give it back to those consumers.” Beer retailers across Columbus said sales have been growing as customers realize that the old formula is available. “One guy came, saw it, said he couldn’t believe we had it and bought three six-packs,” said James Delewese, who works at Kenny Road Market, 4658 Kenny Rd. on the Northwest Side. The specialty shop, which sells 500 varieties of beer, said it’s ready to order a second shipment based on the demand. “It’s sold faster than people may have expected it to,” Delewese said.
“Throwing back to this original formula is pretty significant and a draw for the younger generation that thinks retro is kitsch, and the older drinkers, who remember the old formula. “It’s rare for us to see this kind of excitement on a domestic beer.” Whole Foods erected a retro display of the beer at its 3670 W. Dublin-Granville Rd. location on the Northwest Side. “It seems to be pretty popular so far,” said Mandy Farnsworth, a manager at the store. King Avenue 5 Restaurant and Sports Lounge plans to have a tasting party for the old formula at 6 p.m. Wednesday at its 945 King Ave. location, owner Nick Pavich said.
He said many of his regular customers have embraced the beer since he’s been offering it. “They see the old brown bottles, see the label, scratch their head and say, ‘Really, is that what I think it is?’” Pavich said. “We’ve had quite a good response. “It won’t outsell Bud Light or Miller Lite, but I think it’s going to do well in this market.”
:The Columbus Dispatch;
:Jan 20, 2009;
:Business;
:C10
ORIGINAL FORMULA
Demand pours in for retro Schlitz
By Tracy Turner THE COLUMBUS DISPATCH
Schlitz is back. The owners of the brand have recreated the recipe and are marketing Schlitz’s Classic 1960s formula beer at several Columbus-area stores and bars.
The original formula, described as a maltier, fuller-bodied lager than typical American beers, was changed in the late 1960s and 1970s, according to Pabst Brewing Co., which bought the Schlitz brand in 1999. The formula was changed as American brewers gradually made beers lighter in body, flavor and taste to cut costs and appeal to a broad market, company spokesman Brad Hittle said in a statement. But like the New Coke, the new Schlitz wasn’t warmly embraced. So last year, the old Schlitz began its comeback. It has been reintroduced in several cities, including this month in Columbus, based on consumer demand.
“Our goal was to bring back the taste of the ’60s, when beer wasn’t watered down,” Hittle said. “The response has been overwhelming, and we’re proud to bring back the beer that generations of Schlitz lovers enjoyed for years.” “We believe that Schlitz is, if not the, one of the most iconic brands of the 20th century,” Pabst President Kevin Kotecki told the Associated Press last year. “And there’s still a lot of people who have very positive residual memories about their experience.
For many of them, it was the first beer they drank, and we wanted to give it back to those consumers.” Beer retailers across Columbus said sales have been growing as customers realize that the old formula is available. “One guy came, saw it, said he couldn’t believe we had it and bought three six-packs,” said James Delewese, who works at Kenny Road Market, 4658 Kenny Rd. on the Northwest Side. The specialty shop, which sells 500 varieties of beer, said it’s ready to order a second shipment based on the demand. “It’s sold faster than people may have expected it to,” Delewese said.
“Throwing back to this original formula is pretty significant and a draw for the younger generation that thinks retro is kitsch, and the older drinkers, who remember the old formula. “It’s rare for us to see this kind of excitement on a domestic beer.” Whole Foods erected a retro display of the beer at its 3670 W. Dublin-Granville Rd. location on the Northwest Side. “It seems to be pretty popular so far,” said Mandy Farnsworth, a manager at the store. King Avenue 5 Restaurant and Sports Lounge plans to have a tasting party for the old formula at 6 p.m. Wednesday at its 945 King Ave. location, owner Nick Pavich said.
He said many of his regular customers have embraced the beer since he’s been offering it. “They see the old brown bottles, see the label, scratch their head and say, ‘Really, is that what I think it is?’” Pavich said. “We’ve had quite a good response. “It won’t outsell Bud Light or Miller Lite, but I think it’s going to do well in this market.”
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