Tuesday, March 30, 2010

Why a Salad Costs More Than a Big Mac

Because there are no lettuce lobbyists, that's why.  (Chart courtesy of Physicians' Committee for Responsible Medicine.)

Monday, March 29, 2010

Cooking Classes

Jolene Struebbe, an adjunct culinary instructor at the Midwest Culinary Institute at Cincinnati State and after school cooking instructor at Norwood High School, is offering a series of classes stressing the use of local, seasonal and cleanly grown ingredients. 

Quiches and Tarts
Monday April 5 or Monday April 19
6 - 9pm
Learn to make a homemade pie crust, form and fill the crusts to make a variety of seasonal and savory tarts, mini tarts, tartlets, free form tarts and quiches.  Class is vegetarian friendly.  $55.

Mother's Day Tea Celebration
Monday May 3, 6 - 9pm (if demand supports it, class will repeat Saturday May 8, 10am - 1pm)
Finger sandwiches, scones, miniature desserts.  $55.

Sensational Summer Entertaining
Monday June 21, 6 - 9 pm or Saturday June 26, 10am -1pm
Two complete menus: Southern Frogmore Stew, cornbread, fresh fruit trifle, fish tacos, farmers' market-inspired side dish, peach pie.  $65.

All classes held at Jolene's home in North Avondale.  For registration call Jolene at 513.221.4018 or contact her via email.

Thursday, March 11, 2010

Murphin Ridge Inn

I'd been meaning to get out to Murphin Ridge Inn (750 Murphin Ridge Rd, West Union 45693) in Adams County, and when I heard Joanne Drilling was the new chef there, I was especially interested in visiting.  So this week while I was attending a seminar in Piketon (about 30  miles beyond Murphin Ridge; both are just off Rt 32) rather than camping out at the Comfort Inn Piketon I decided to take my husband along and check out Murphin Ridge.

We don't do dining reviews here on Cincinnati Locavore, but I have to say the meal was impressive.  Highlights were the onion bisque soup -- one of the best things I've eaten in a while -- and the crab mashed potatoes that accompanied my husband's steak.  I'd go back just for either.  The dining rooms are in the 1810 brick farmhouse, and it is charming.

They source out of their own garden for a nightly special they call "Will's Harvest" (Will's the gardener -- we saw the ruins of last year's garden beside the guest house) and they source a lot from local farmers, including the large Mennonite and Amish populations nearby.  Their wine list includes selections from local wineries Kinkead Ridge and Harmony Hill, which was refreshing to see as often restaurants sourcing locally don't extend the practice to their wine list.

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