food + entertaining issue

a-linemagazine.com |november 2011 | 01

02 | NOVEMBER 2011 |the food + entertaining issue

Souleiado Art Gallery by Donna Schwarz

Gallery Viewing & Wine Tastings All Day - Every DayMon-Fri 11-9, Sat - 9-9

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Thurs, 11-3-2011

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EdItOR In CHIEF Maija ZummoCREAtIVE dIRECtOR Rebecca Sylvester

EdItOR At LARGE Judith Turner-YamamotoCOntRIbutInG EdItOR Tamia Stinson

COntRIbutORS Kristina Gerig, Megan Kelly, Jac Kern, Ann

Lawson, Hannah McCartney, Bryn Mooth, Elle Morris, Leyla Shokoohe, Kelly Tucker, Molly

Wellmann

PHOtOGRAPHERS Janus Anatta, Anna Bentley, Cameron Knight, Emily Maxwell, Tiffany Dawn Nicholson, Amy

Elisabeth Spasoff

IntERnS Lisa Flick, Sidney Hilley,

Colleen Robinson, Hannah Smith, Courtney Tynan, Jessica Wolcott

dIRECtOR OF SALES And mARkEtInG Chuck Davis

AdVERtISInG ACCOunt SPECIALIStShannon Loeffler

AdVERtISInG ACCOunt mAnAGERSTony Frank, Lauren Faulkner, Katharine

Harrow, Tracy Walker, Neil WhiteCIRCuLAtIOn mAnAGER Steve Ferguson

buSInESS mAnAGER Jeff DorseyRECEIVAbLES Latha Mannava

AdmInIStRAtIVE ASSIStAnt Brandi BallouEVEntS And mARkEtInG

Sara Beiting, Brittany HuffmanPubLISHERS Dan Bockrath, John Fox

ON THE COvER Photo by tiffany dawn nicholson

Styled by tamia Stinson; Hair by Jessie Hoffman of beauty First in Hyde Park; makeup by Candace

matsuda; models provided by new View management Group

Entire contents are copyright 2011 Lightborne Publishing Inc. and may not be

reprinted in whole or in part without prior written permission from the publishers.

lists & letters A letter from the editor

The a-listEasy guide to growing an indoor herb garden

Tiny BitsAn assortment of singular servingware and cute culinary accessories

Fashion & beautyTest kitchenA trio tests wine from the Ohio Valley’s La Vigna Estates

Mirror, mirrorPicking the perfect lipstick using skintone as a guide

Beauty alertGet a fresh face for the holidays with Elle’s advice

The good lifeReclaiming your food rights with backyard chickens

First lookFaux fur finds, alternative animal prints and comfy capes

FashionTwo Little Suzy Homemakers bake up a storm in vintage, couture and colorful heels

Arts & culturehouse callsTake a fall weekend roadtrip to the Miller House in Columbus, Ind. By Judith Turner-Yamamoto food for thoughtHow and why to eat locally year-round By Ann Lawson with additional reporting by Sidney Hilley

Music to our earsLeyla’s family-friendly dinner party edition

mixtape darlingsAnnie Lewis of The Counter Rhythm Group is a little bit country, a little bit rock ‘n roll By Jac Kern

raise a pintA look into the past and present of Cincinnati’s illustrious brewing history By Bryn Mooth

Projects & recipesMake your ownDress up your dining table with this festive table runner

CookbookJulie Francis of Nectar reimagines a Southwestern staple

Homemade happy hourOne tequila, two tequila, three tequila…cinnamon orange margarita

street styleTamia Stinson recreates Cincinnati street style

04

06

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the list

Basil: Antibacterial, anti-inflammatory and stress-relieving properties. Easily transplanted from garden to windowsill but is more successful indoors when grown from seed. Look for the compact Spicy Globe or Greek varieties. Specialized herb planters are best, but strawberry pots are great alternatives. Place pot in a south-facing window.Prune when plant is 6-inches tall. Harvest at 8-12 weeks.

Cold weather doesn’t have to signal the death of your fresh herb garden —just move them inside to the kitchen windowsill

Chives: Full of antioxidants, aids digestion and may lower blood pressure. Easy to transplant. Uproot an existing plant and place in pot, covering roots completely. Acclimate transplant in a colder part of house first then place pot in a south or west-facing window. Only water when soil is dry. Harvest top 2/3 of the chives sparingly.

Mint: Lovable taste and scent; headache-easing and stomach-soothing qualities. Fast, aggressive grower from a seed; separate pot suggested. Needs very little —but daily —sunlight. Water when dry. Harvest after 8-10 weeks. Cut leaves from the top, leaving 1/3 of the plant. Harvest and prune often. Prone to aphid infestation.

Thyme: Can mimic other herbs; antioxidant rich with antibacterial qualities. Most varieties can be grown successfully and easily from seed. Place pot in a very sunny, south-facing window and sprinkle seeds on soil surface. Cover very lightly with soil. Water regularly until seeds sprout then water only when soil is dry. Turn the plants every 2-3 days. Leave 3-4 inches from the base when harvesting, or you may kill the thyme.

Parsley: Source of vitamins B9, K and C; essential oil of parsley may inhibit tumor growth. Can be grown from seed, but is difficult to germinate. It is recommended that you buy or transplant an adult plant. Use rich potting soil and place in a south-facing window. Be sure that the pot is at least 8-inches deep for parsley’s tap root. Parsley must stay moist to thrive, so water regularly.


tiny bits

“Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.”

—voltaire

Food. We all have to eat it. And when we take time out of our hectic lives to slow

down and prepare our meals—and eat them—with friends or in solitude, instead of popping something in the microwave and plopping in front of the tV, we open ourselves up to a shared universal human experience that nourishes not only our bodies, but our hearts and minds as well.

Cooking together, dining together, taking those simple moments to reflect on what we’re eating and to savor the ritual, creates bonds, anchors relationships, engages our senses and reconnects us to each other and the world around us in a way that no other activity can.

there is a reason food is the cornerstone of our cultural celebrations, and in this issue we examine what it means to apply the art of cultivating food and the pleasure of entertaining to our daily lives instead of just during the holidays.

Get tips on how to grow your own herb garden indoors through the winter months in the A-List; find local goodies for cooking and entertaining in tiny bits; learn about Cincinnati’s brewing past and present (and some of the best local beers to pair with food) in “Raise a Pint”; peep inside the Queen City Cookies bakery in our fashion spread; or just rip out the seasonal Ohio produce chart and stick it on your fridge (I did).

no matter what you do, eat, drink, be merry and love the family and friends around you.

—maija Zummo

letter from the editor

A collection of A-Line’s favorite odds and ends

carrot glass necklace Carla Rabbit, Brazee Street Studios, Oakley, benefits the House Rabbit Society $18.00

Whale Platter Rough and Perfect, roughandperfect.com $60.00

Polka Dot Apron Brush Factory, Brighton $30.00

wooden wine stoppers Indigenous, Oakley $15.00

Coasters Mica 12/v, OTR $23.00

Silk “Epicurean” Tie Artfully Disheveled, artfullydisheveled.com $89.00

Discarded glass functional glassware Jared Rosenacker, Park+Vine $10.00-$50.00


Test kitchenProduct reviews from A-Line’s favorite friends

Adhrucia: Wine Rep for Cutting Edge SelectionsI don’t usually like sweet wine, but this is an amazing after dinner wine. Delicate balance of sweet honey usually found in a Sauternes with lots of apricot and baking spices and a hint of grapefruit in the finish. Great finish to a meal.

Best of the La Vigna wines in my opinion!

✳ ✳ ✳ ✳ ✳

Joanna: Co-Owner, 1215 Wine Bar & Coffee Lab, Over-the-RhineIt’s extremely sweet, lush, and feels round and smooth to drink. It tastes and smells of thick honey, caramel, maybe some apricot and a tiny touch of lemon. Delicious! There is something pleasantly floral about it too, but I can’t place

it. Lastly, after smelling it for nearly a decade, just because it made me smile, I wondered if I

picked up pineapple. Also, the bottle seemed especially cold to me, and I thought that was a good thing, that possibly it would be too sweet and gooey if any warmer.

✳ ✳ ✳ ✳ ✳

Lauren: Bartender at The Quarter Bistro, MariemontIf you like butterscotch and honey, you would kill for this wine! This full-bodied dessert wine has a delicate, silky texture with hints of apricot and orange. I would be pleased drinking this at any restaurant in Cincinnati that has a decent wine list. With its high alcohol

percentage, be careful. One tiny glass is only a tease!

✳ ✳ ✳ ✳ ✳

La Vigna Estates wines 2010 Proprietary White WineGeorgetown, Ohio’s La Vigna Estate Winery produces

estate-grown, produced and bottled wines via the pre-Prohibition philosophy of on-time harvesting, conveying

the essence of the Ohio Valley vineyard

lavignaestatewinery.com

8740 Montgomery Rd.Cincinnati, OH 45236

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First off, skintones. We all have them. Keeping it simple, here are the four basic tones:1. Pale or fair: Pale or freckled skin with a pinkish/porcelain hue. This complexion tends to burn before it tans.

2. Light/medium: Pale skin with yellow undertones. This complexion sometimes tans but usually burns. Most Caucasians fall into this category.

3. Medium: Olive undertones with light to moderate brown skin pigment. This complexion tans often.

4. Brown or Dark: Rarely or never tans. This complexion is frequently accompanied by very dark brown or black natural hair color.

Once you determine which category you fall into, you can pick the lip colors that will look most organic with your skintone.

{mirror, mirror}

Lipstick jungle

Megan Kelly studied Theatrical Design at the University of Cincinnati’s College-Conservatory of Music and cosmetology at Aveda Fredrick’s Institute and is a certified artist with M.A.C.

Picking the right lipstick is kind of like picking the right pair of jeans: frustrating

and overwhelming. But have no fear, I have tips to make your journey painless and ultimately successful.

Pink/fair: plum reds/berry wine reds with blue undertones (think cranberry colors); light browns/beiges with pink undertones; soft pinks

Light/medium: rich, deep browns; deep berries; deep plums; sheer pinks; sheer oranges

Medium: deep, rich pinks, reds and caramels; medium browns with yellow/pink undertones

Brown/dark: red with blue undertones; mahogany; deep plums; golden or brown-based pinks

MEGAN RECOMMENDS...

Chihauhau lipgloss, NARS pink/fair & brown/dark skintones

Adora Painted Love Lipstick, Kat Von D.light/medium & medium skintones

#991 Perfecto, Dior Addict Lipstickgreat for all skintones!


some urban residents are going back to the basics and reclaiming the right to control what ends up on their dinner tables. Raising “backyard chickens” has become one way to regain that

control for city-dwellers like Kelli and Jerry, a Clifton couple who raise their own birds to produce eggs.“It doesn’t really require a lot of background knowledge to raise

chickens,” Jerry says. “We kind of learned as we went.”He and Kelli believe that anyone is capable of raising chickens, and

Robert O’Hara, president of Mount Healthy Hatcheries, Inc., agrees. “There’s no reason not to,” he says. They require minimal daily care.That said, there are certain tips and guidelines prospective backyard

chicken owners should consider before setting up coop in the city: Know your region’s laws. There are different rules concerning chicken

ownership in each district of Cincinnati. For example, it’s illegal to own a rooster in many parts of the city, and it is imperative to keep your birds in a clean outdoor coop. Contact the City of Cincinnati Zoning Department for more information.Get your numbers straight. “One chicken is lonely,” Kelli says. “You

should have at least two or three—they are social creatures.” She and Jerry recommend that first-time buyers start out raising four or five chickens.Eggs are also an important figure to determine. The number of eggs you

want to produce will determine what breed and how many you should buy. “In the first year, most good chickens will lay five or six eggs a week,” Kelli says.O’Hara advises choosing a breed to suit individual needs. Some grow

fast or boast a larger-than-average body (White Plymouth Rocks), which

{the good life} By kelly tucker


A Fresh FAce For The hoLidAysThe change of the seasons can bring dry

skin, blemishes and an uneven skin tone. You want to appear radiant and fresh in all of your holiday photos with family and friends, right?

Let’s talk about facials. Facials require delicate and conscious planning, but can deliver fantastic benefits in both the health and appearance of your skin. First of all, never book a facial the day before an event. It’s always best to have a facial a week ahead of time. Your skin is going to be cleansed and refreshed, toxins will be removed and blackheads will be extracted, so the odds are that you might have a blemish or two after a good facial. This should always be anticipated.

If you’ve never had a facial before, it’s a good idea to start off gently with a European facial. It’s a relaxing experience and will get you used to having someone examine your skin and apply product to it. I recommend Claude at Identity in Kenwood; she gives an amazing European facial for $95-$100.

If you’re seasoned in receiving facials, look for the facial treatment that will give you the most benefit for your stage in life. I have really sensitive skin, but I’m also looking for anti-aging benefits, so I get the Peptide Anti-aging Treatment with DermaSound treatment. My skin looks amazing after I get this done—a great glow with a dewier look. Kennedy at Mitchell’s in Kenwood is my favorite facialist and the Peptide facial costs about $130.

If you’re interested in peels or serious anti-aging treatments, I would recommend that you go to a medical derma spa. Medically trained personnel will assess your skin, recommend what is best for you and apply these treatments with minimal risk and maximum reward. I recommend Jean Clark at The Sanctuary DermaSpa. She is an RN and delivers incredible medical-grade procedures.

Advice from the VP & General Manager of LPK BeautyThe views expressed in this article are those of the author and

do not necessarily reflect the position or policy of Libby, Perszyk,

Kathman Inc. or any of its affiliates.

are both ideal factors for raisers interested in meat. Others are good for egg production (Golden Comets), while some breeds are prized simply for their beauty (Assorted Bantams) or unique personalities. Backyardchickens.com provides a vast bird breed index.Find a reputable supplier.

Cincinnati’s Mount Healthy Hatchery has been in the business of hatching and selling chicks since 1924. They have 24 different breeds of chickens to choose from, and are happy to provide brochures and information on selecting and raising your own flock. Tractor Supply Company also sells chicks at all locations, but their seasonal sales won’t begin until February. Build a sturdy (but ventilated)

coop. After experiencing losses from raccoons attacking their chickens, Kelli and Jerry learned that using correct fencing wire is a must. “We feel it’s very important

that if anybody’s interested in keeping chickens, they build a very strong coop, because it’s only fair to the chickens for them to be safe,” Kelli stresses. While it’s also important to

keep chickens warm in the winter, the ammonia from their waste can actually make them sick if the coop isn’t ventilated properly. Make sure air can travel in and out to avoid sick chicks. Kelli says that dry wood chips provide good insulation in the cold, as well as making sure that you pick chickens with good feathers that will help them keep warm.Avoid sickness by keeping

clean. This might seem like an obvious one, but it’s important to regularly clean the coop and always wash your hands after handling chickens to avoid salmonella. O’Hara says that salmonella happens most often when chickens are kept as pets. He stresses that, while you might think they’re cute, chickens should be viewed as farm animals rather than household companions.

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playful patterns

first look

Repeating animal prints: the perfect personality piece

CLOCKWISE FROM LEFT

Panthera print skirt Marc by Marc Jacobs, The

Wardrobe, Madeira$358.00

tarpan buttondown Anthropolgie

$88.00

adelie blouse Anthropologie

$148.00

horse scarf H&M$9.95

horse briefsH&M$4.95

cat sweater H&M

$29.95

deer sweater H&M

$29.95

scarab sweaterNVISION, Northside

$18.00

ryukyu blouseAnthropologie

$88.00

owl umbrellaTarget

$14.99


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warm fuzzies

first look

Faux fur for any occasion and every accessory

CLOCKWISE FROM LEFT

FAUx Mink cocktail ring Tracey Vest,

traceyvest.com, available in pink to benefit Susan G.

Koman for the Cure$25.00

faux fur trim hat Calvin Klein, Macy’s

$48.00

Faux Mink scarf Gerard Darel, The Wardrobe,

Madeira$147.00

Faux fur handbag ALDO

$55.00

Aspen Wedge BootieGianni Bini, Dillard’s

$129.99

Faux Leather and Fur Gloves H&M

$17.95

knit faux fur vestKensie, Macy’s

$68.00


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cape town

first look

Wrap yourself in vintage charm with these sleeveless coveralls

CLOCKWISE FROM LEFT

black buckle cape Forever21

$39.80

hallstatt plaid cape Anthropologie

$148.00

cabled cocoon poncho Anthropologie

$59.95

sweatshirt cape Gentle Fawn, Trend

Boutique, Oakley$115.00

tweed cape Beth Bowley, Monkee’s,

Madeira$390.00

plaid cape BB Dakota, Macy’s

$129.00

glamour girl cape Ellen Tracy, Macy’s

$159.00


On models, left to right On Erin: gold dress, Shoshanna, Soho Boutique, Hyde Park; cream/gold top, Piazza Sempione, NVISION, Northside; red heels, Merona, Target; apron, vintage, NVISION, Northside; earrings, stylist’s own. On Erin: dress w/fur trim, vintage, NVISION, Northside; pink crinoline, stylist’s own; apron, vintage, NVISION, Northside; earrings, Husar D., Three French Hens, Hyde Park; heels, Ami Clubwear, Mulan, OTR. On Roxy: Panther print skirt, Marc by Marc Jacobs, The Wardrobe, Madeira; rust blouse, Marc by Marc Jacobs, The Wardrobe, Madeira; reverse necklace, Anton Heunis, The Wardrobe, Madeira; black patent heels, Yves St. Laurent, NVISION, Northside; earrings, Husar D., Three French Hens, Hyde Park; apron, vintage, NVISION, Northside. Hair by Jessica Hoffman of Beauty First in Hyde Park; Makeup by Candace Matsuda; Models provided by the New View Management Group. Special thanks to Queen City Cookies for allowing us to photograph in their bakery; queencitycookies.com.

STYLED BY TAMIA STINSON {PHoToGRAPHS By TiFFANy DAWN NiCHoLSoN}

the miller housecolumbus, indiana

Great SpaceAll rooms wrap around the great room, in a

6800-square-foot program determined by lightand space maximization. Girard had recently

curated an exhibition of Indian art for the Museum of Modern Art. His love of

whimsy and color complimented Mrs. Miller’s. Indian Temple weaving is Kashmiri. The palette of the Bessarabian rug sets the tone for colors

throughout the house.

hous

e ca

lls

{profile By judith turner-yamamoto} photos by Janus anattaWild ViewsKiley sculpted the 13 acre site into a series of bluffs above the Flat Rock River to create an expanse where the floor falls out below the viewer. No plantings obstruct the connection to the wild vista beyond the turf.

The industrialist and philanthropist J. Irwin Miller called his vision for Columbus, Indiana “a return to re-imagining the future.” What began with the intent to improve the design of the explosion of schools needed for

Baby Boomers culminated in an architectural miracle: a small Midwestern town where the world’s greatest talents converged to design not only schools, but banks, office buildings, corporate headquarters, churches, and houses.Miller located his family’s residence on the edge of town far from the

architectural gems ogled by visitors, sequestered for more than a half century behind tall, staggered hedges. Bequeathed in 2009 by the Miller Family to the Indianapolis Museum of Art and now open to the public, Miller House, designed by Eero Saarinen and one of the nation’s finest examples of mid-20th century modernist homes, reads like a Who’s Who of the era: interior design and rugs by Alexander Girard; panoramic minimalist garden views sculpted by Dan Kiley; furnishings by Charles and Ray Eames, George Nelson, and Hans Wegner; textiles by Jack Lenor Larsen. Absent the expansive collection of paintings that once adorned its walls —a reported embarrassment of Picassos, Monets, Matisses and Bonnards—the house has been restored to its pristine light-filled self. Said the 84-year-old Larsen when he visited, “This is now the house we all thought we were designing.”

www.imamuseum.org/millerhouse


tulip tableSaarinen created the prototypes of his ubiquitous tulip table and chairs for Miller House. The base of the table was cast in place and features central water jets where flowers floated during dinner parties. The Venini chandelier was a 1960s Venice purchase. The Girard rug is the third replacement. He designed the pattern to be denser under the table to disguise food stains.

lots of lightA surround of skylights animates the stone walls.

tapestry TALEGirard designed the rug in the den to

illustrate the Miller family history.

sunken seatingSaarinen detested traditional furnishings, calling them a “slum of legs.” Girard’s solution was the invention of the sunken conversation pit. The Millers changed rugs and textiles with the seasons. In summer the rich reds were replaced by a grass mat rug and pillows slipcovered in a Girard stripe.

Entryway EamesA weeping beech defines the entrance. A custom Eames sofa anchors the foyer and is one of several in the house designed with brass legs—the haute material of the moment-—and finished backs to allow them to float in the center of the room.

miller monogramThe dining room seat cushions carry the

family monogram. Mrs. Miller and her bridge friends did the needlework.

innovative electronicsDesigned to meet the demands of a large family coupled with constant entertaining, the kitchen featured innovations such as a built-in blender dock and walk-in refrigerator.

child’s playThe common room in the children’s wing. Each of the three girls had a small bedroom and a large shared bath; the two boys shared a room and bath.

road trip EDITION

20 | NOVEmbeR 2011 |the food + entertaining issue


efore you take a bite into your apple as you begin this article, think to yourself: “Where did this apple come from?” Kroger? The grocery store down the street? OK. Think further. Where did that apple really come from? Kroger is

just the final pit stop before it made it to your hungry lips. Most likely, your Granny Smith’s journey began from a faraway land full of mass production, pesticide…or the dreaded GMOs. During the past few years, contaminated crop

outbreaks have left us trembling to take a bite of a simple Caesar salad. Remember the infamous spinach scare of 2006? We were warned to steer clear of the muscle-building veggie due to E. Coli. This epidemic was partly due to the amount of hands transferring it across the country—something that can be avoided by purchasing local. So how can we get our hands on vegetables

grown for taste rather than durability; fruits that haven’t been coated in wax and basked in fluorescent light? Is it possible for us Cincinnatians to eat farm-fresh and local year-round?In 2005, four women in San Francisco challenged

their neighbors to only eat within a 100-mile radius and thus coined the word “locavore”.“Locavores”—also known as “100-mile eaters”—

strive to eat food produced within a defined area close to their homes in hopes of decreasing their impact on the environment and increasing the nutritional value and flavor of their food. The word became the 2007 Oxford American

Dictionary Word of the Year, as the culinary and lifestyle buzzword meaning “a person whose diet

by ann Lawson and sidney hiLLey {illustration By lisa flick}

a guide to seasonaL eating


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a-linemagazine.com | july 2011 | 01

consists only or principally of locally grown or produced food.”It may seem intuitive to

rely on grocery store chains for food at a time when frost or snow is on the ground. But just as our sundresses change to sweaters during the winter, so should our eating habits. During the height of summer, farmers are hard at work not only selling their crops but preserving them as well. Canning, pickling and preserving are as important as they are useful to endure long winters.Brad Bergefurd, a fourth

generation farmer, lives on his 30-acre farm market and greenhouse in Wilmington, Ohio, which produces enough year round to sell at two farmers’ markets.His average-sized family farm

is staffed by himself, his wife and their three children—and they farm year-round to make a living.“As soon as December hits,

all the consumers think there’s no fresh produce available,” he says. “Last year, we had to shovel snow from outside the greenhouse to get in to harvest carrots.”In order to be a locavore

you must prioritize. Valerie Taylor, who runs the Cincinnati Locavore blog, suggests always planning ahead when searching for local goods. “You have to think about

what you’re doing if you want to eat locally,” says Taylor. “You can’t just stop by the grocery store on the way home to buy something to put in the oven and have on the table in

half an hour—it’s not going to work that way. You have to be willing to do it, plan to do it and work from scratch.”The key to a delectable dish is

fresh ingredients. Think about how worn out you are after a 7-hour car trip— fruits and veggies taste the same way after a 4-day road trip. “One of the best steps anyone can

take is to start attending the local farmer’s market,” says Taylor. “Do your grocery shopping there each week. Make yourself one dish a week that is made from local ingredients of the season. After that, you can make two meals during the week.” The biggest challenge to eating

local lies in the hunt for ingredients that changes from season to season. Of course, some foods are only available when it’s 80 degrees or when snow is a fresh powder the ground, but that adds the desire to savor the food that is available in any given season.“No, you’re not going to find

blueberries in January, but you might find kale, lettuce and spinach,” says Taylor. Although you may have to

wait until Memorial Day to add blueberries to your salad, Taylor, like many other locavores, revel in the health benefits of going seasonal.“(Eating local) allows us to eat

in a more healthy manner because we’re eating seasonally fresh food instead of eating processed food,” says Taylor. Year-round farmer’s markets in

Cincinnati include the Lettuce Eat Well market in Cheviot, the Northside Farmer’s Market and Findlay Market. And Taylor suggests checking out Wildflower Café, Virgil’s Café, Local 127 and many other locavore locations on cincinnatilocavore.blogspot.com.


information compiled from the Central ohio River Valley food guide and ourohio.org

apples, artichoke, arugula, beans, beets, blackberries, blueberries, broccoli, cabbage, chard, cherries, collard greens, corn, cucumbers, eggplant, fennel, garlic, green beans, greens (salad), kale, leeks, lettuce, melons, mushrooms, onions, peaches, peas, peppers, plums, potatoes, radishes, raspberries, spinach, squash, strawberries, tomatoes, zucchini

apples, arugula, beans (dried), brussels sprouts, carrots, cucumbers, fennel, garlic, greens (salad), lettuce, mushrooms, parsnips, potatoes, turnips

apples, arugula, asparagus, carrots, cucumbers, fennel,

garlic, greens (salad), lettuce, mushrooms,

pea shoots, potatoes, rhubarb, spinach

apples, artichoke, arugula, beans (dried), beets,

broccoli, brussels sprouts, cabbage, cantaloupes,

carrots, cauliflower, celery, chard, collard greens, corn, cucumbers, eggplant, fennel, garlic, grapes, green beans, greens (salad),

kale, leeks, lettuce, melons, mushrooms, onions, parsnips, pears, peppers, persimmon,

potatoes, pumpkins, radishes, spinach, squash, tomatoes, turnips, watermelon, zucchini

available Ohio-grown produce (including stored, hydroponic and greenhouse)


DINNER PARTY EDITION

Singer-songwriter Feist’s latest album Metals is the perfect simmering starter for a crisp, memorable experience. Filled with evocative guitars and piano lines, Metals weaves a slightly stark, melancholic, lit-by-candles tapestry wrought with reality and vignettes revolving around everyday situations.

Commonplace events that strum heartstrings are etched into permanence with the aching, delicately tremulous vibrato of Feist’s lovely voice. This 12-song collection of thick-knit, dreamy indie-pop packs a powerful punch that lies just below the swelling surface of violins and echoes in the hollow places between instrumentation and vocalization. First course: “Undiscovered First”

If you want to inspire conversation at your family gathering this Thanksgiving season, I suggest putting Fleetwood Mac’s Rumours on repeat, turned down low. You might not think a rock album constructed of songs about drug addiction, divorces and heartbreak would fit the mood, but I beg to differ. The holidays are

some of the most stressful times around, and so I offer you 11 tracks of the finest late-’70s vocal harmonies and guitar playing around to release your anxiety. A solid blend of acoustic and electric melodies, Rumours combines colliding emotions, impeccable musicianship, and straightforward lyricism to create an album that says what we’re all thinking, but can’t say, for us. Carving the turkey to the bass line: “The Chain”

When the plates have been cleared of meatier fare and heady discussion, kick back with a glass of wine, a slice of pie and let Fruit Bats, Eric D. Johnson’s showcase project, help you slide into food coma. This fifth album by the alt-indie group slides as easily as an acoustic guitar into a coffee shop. Gently plodding

pianos and perky drums, tidy guitars and Johnson’s engaging Shins-like twang waft easily and pleasantly, mingling with the lingering aroma of a perfectly done dinner. Loner-types and wanderers populate the album’s neatly arranged 11 tracks; and provide an appropriately dreamy, occasionally wistful soundscape. As the last guest leaves: “So Long”

music to our earswhat we’re listening to now.

Leyla shokoohe has a background in Communication from uC and near-obsession with chord construction.

✳ ✳ ✳ ✳ ✳

✳ ✳ ✳ ✳ ✳

✳ ✳ ✳ ✳ ✳

SWITCH LIGHTING & DESIGN, LLC1207 VINE STREET

CINCINNATI, OH 45202513.721.8100

www.switchcollection.com


by JaC keRn {photo By tiffany dawn nicholson}

{mixtape darlings} annie lewis of

the counter rhythm group

TRACK 1: the avett brothers, “paranoia in b Flat Major” – “the avett brothers are one of my favorite bands right now and they’re from north Carolina, which is where i’m from. i feel like it’s the perfect song to sing around a campfire with everybody singing along.”

TRACK 2: the black keys, “set you Free” – “i think [this] is the first song i ever heard by them. and the drums in that song are ridiculous.”

TRACK 3: dr. dog, “army of ancients” – “dr. dog is a band that my sister turned me on to and she has really good taste so i knew i would love it. whenever i hear it, i think of my sister.”

TRACK 4: elton John, “Razor Face” – “elton John is my number one favorite artist of all time. i love him. ‘Razor Face’ just makes you feel something.”

TRACK 5: kim taylor, “days Like this” – “i heard her play this song and i was seriously moved to tears. her voice is so beautiful. this song is so beautiful. i’m a super-fan of kim taylor.”

TRACK 6: Loretta Lynn & Conway twitty, “Louisiana woman, Mississippi Man” – “this is mine and my husband’s song. it’s what we sing when we’re in the car, we like to sing it at karaoke, and my husband does a mean Conway twitty.”

TRACK 7: Ryan adams, “Come pick Me up” – “it was so hard to pick just one because he has so many albums. ‘steal my records/screw all my friends,’ i love it.”

TRACK 8: Jeff buckley, “Lover, you should’ve Come over” – “any man that can sing that beautifully… i’m a sucker for male falsettos.”

TRACK 9: wussy, “Chicken” – “this is on their upcoming album, and it is the sexiest song of 2011. i’ve been listening to this album on repeat, but this song, i keep coming back to.”

TRACK 10: Queen, “Fat bottomed girls” – “Me and my girlfriends in high school, lying to our parents and driving to Chicago when we were supposed to be at each other’s houses, blaring this song.”

Founded by Brian Penick (a constantly active member of the Cincinnati band scene) and Chandler Dethy, The Counter Rhythm Group (TCRG) is a local music marketing company that helps artists find success

in today’s unpredictable music industry. Through events and artist development, TCRG has helped progress the careers of local bands like Alone At 3AM, pop superheroes WALK THE MOON, The Chocolate Horse and Wussy (who the Village Voice named one of the “best bands in the world” in 2010).Annie Lewis is the manager for TCRG’s artist development department.

Her job description includes everything from radio promotion and record marketing to publicity and tour management.“Music has always been a passion of mine,” she says.Growing up, her parents exposed her to all types of tunes. Their love for

music ignited a spark in Lewis as well.“I moved [to Cincinnati] when I was a sophomore in high school,” she

explains, “and instead of going to parties, me and my friends would go to [live music] shows.”Lewis and Penick met through their shared interest in music, so when

Penick began to build TCRG, he knew she’d play a part.Though her interest in music hasn’t led her to join a band (“I play music

only within the privacy of my home,” Lewis warns, laughing), working with TCRG has given her a creative outlet and a chance to pursue her passion.She playfully offers, “Those who can’t do music, market?”


rchitect and Over-the-Rhine preservationist Steve Hampton keys a padlock and swings open a

heavy door. A damp mist pours out like a fog machine at a high school prom. As we step into the dark, Hampton flips on an industrial spotlight which barely penetrates the mist. Outside, it’s a blazing 90 degrees under an epic sun. Inside, it’s dim and about 55 degrees thanks to geothermal forces. We can see our breath.We’re in a lagering tunnel 30 feet

below the boarded-up former Jackson Brewery at the top of Elm Street on McMicken Avenue. The barrel-vaulted caverns that snake under the massive brick structure into the hillside were used to ferment and store beer before commercial refrigeration became the norm among Cincinnati’s brewers in the late 1880s. Hampton regularly leads weekend tours

through Cincinnati’s historic Over-the-Rhine and its brewery district (www.otrbrewerydistrict.com). It’s likely that a full network of tunnels ran beneath much of OTR and downtown before being filled in, plastered over and lost to time. But Hampton is part of a group trying to connect the city’s brewing past with its present by repurposing what’s left of these historic buildings and creating a distinctive multi-use district north and west of Findlay Market. And he’s not alone. Greg Hardman, who purchased the

Christian Moerlein Brewing Co. in 2004 and became its CEO, is equally keen on revitalizing Cincinnati’s brewing heritage by restoring brands like Hudepohl and Burger.German expat Christian Moerlein

established a brewery in Cincinnati in 1853, but the company met its demise—like nearly all the 30-some beermakers

Raise Pint

Local craft breweries and home

beermakers carry on Cincinnati’s

centuries-long tradition of creating (and consuming) fine

lagers, ales and stouts.

by bRyn Mooth {photos By amy elisaBeth spasoff}


in the city—during Prohibition. Moerlein and other German beer

barons built handsome red-brick buildings along McMicken Avenue and throughout OTR. They brewed lager beer, a lighter style than the stouts and ales that earlier English and Irish immigrants brought with them. Lagers were cold-aged, and before

mechanical cooling emerged (Moerlein himself was the first to install the city’s first commercial ice machine), brewers dug tunnels deep into the Mt. Auburn hillside, letting the cool earth do much of the work. Most of the brewhouses have been

demolished over the decades, though some remain, including Moerlein’s ice house, the Jackson and Schmidt breweries, and the Clyffside facility (which was slated for condo redevelopment before the economy tanked). Hampton, Hardman and scores of

independent and home-brewers are keeping beer alive and thriving in Cincinnati. “Christian Moerlein Brewing Co. is one of the pioneers of today’s craft beer movement, and it has heritage that dates back to 1853 when the company was started,” says Hardman.Hardman was a beer-industry

veteran who spotted a business opportunity when he purchased Christian Moerlein eight years ago. “I didn’t realize that Cincinnati had such a deep-rooted heritage in brewing,” he notes. “When it was announced that I bought the brand, the letters flooded in: ‘My father was a brewmaster at the old Hudepohl brewery, can you bring back Hudepohl?’ ‘Could you bring back the local ownership of Little Kings?’” So he did, purchasing the Hudepohl-

Schoenling portfolio of brands and bringing them back to market. Tristate small-batch brewers

like Mt. Carmel, Rivertown, Great Crescent and Upland now create modern and seasonal versions of classic beer styles like dark stouts, wheaty hefeweizens, caramely dunkels, hoppy India Pale Ales. Brewpubs like Hofbrauhaus, Rock Bottom and the forthcoming Moerlein Lager House bring fresh beer straight to patrons’ glasses. (The Moerlein facility, due to open in early 2012, sits squarely on the site where brewers in the 1890s brought their ales and lagers to the Port of Cincinnati for distribution by riverboat.) Indie beermakers and adventurous

home-brewers are contributing to the huge growth in craft beers in Cincinnati and beyond.Grant McCracken, an experienced

home-brewer and trained Cicerone (a certification akin to sommelier for wines) points to a couple of reasons for the craft-brew trend. First, small makers are getting creative with their beer styles, devising products for a range of tastes. Craft beer isn’t just for those who love the strong, bitter stuff. Then there’s the economy: A good, unique beer is an affordable luxury. What’s more, McCracken says,

people are getting comfortable drinking beer with food, much like they’d pour a glass of wine. McCracken consults with his wife, Laura Robinson of Dandelion Chef, to create delicious food/beer pairings. Also, drinkers are following the local food movement, seeking out regional brews. “I think a lot of people have started to explore their relationship with food and drink,”

says McCracken. “For some people, it’s finding their favorite local brand. For others, the exercise extends to their garage or stovetop via home-brewing. Unlike wine, the best beer ingredients can be procured with minimal effort and at a modest price.”In fact, many brewery operations

in the area started as hobbies. “It seems like many of the recent new breweries start as a glimmer in the eyes of home brewers,” says Joy Kramer-Arndts, editor of Edible Ohio Valley magazine and a home-brewer with her husband, Paul. “Consider Mt. Carmel Brewing Company here in Cincinnati, which continues to brew in owners Mike and Kathleen Dewey’s home, and Great Crescent Brewery in Aurora, Ind.”So celebrate Cincinnati’s brewing

industry, past and present, with a local pint or two. Kramer-Arndts suggests the Cherry Ale from Great Crescent Brewery (available only at the brewery), “a well-balanced ale that has a wonderful cherry flavor. They use Michigan sour cherries, but the flavor they impart to the beer is not sour.” Another of her picks is Rock Bottom’s Irish Imperial Stout. “It’s brewed with Tazza Mia espresso, so it has a definitive coffee flavor.” If you favor lighter, brighter beer styles, then Paul Arndts recommends Rivertown Brewery’s Wit Ale: “It has a low level of bitterness, and has a very nice citrus and lemon aroma that comes from the addition of lemon zest.”

bryn Mooth is a Cincinnati-based independent journalist and copywriter who shares recipes, kitchen wisdom and

foodie finds on her blog, www.writes4food.com.

Mt. Carmel brewery


‘Tis The season for feasTing {InstructIons & photos BY KrIstInA GErIG}

FestiveTable Runner

Monday–Saturday 11–iSh until at leaSt 8pM

Sunday 1–5

Let your jewelry be as innovative as you arenever beaded? Come in and purchase

your favorite beads and findings and we'll be glad to teach you the basics for

free. Your enjoyment is our reward!

Beaded before? Sign up for more advanced classes, bring your projects

in to show off, enjoy new products, visit with other bead fanatics, or just come and relax in a laid back atmosphere

while selecting beads from 6 of the 7 continents.

Want to party? Give us a call at least a week or two before your

birthday bash, bachelorette party, girls' night out, movie night, book club, or holiday shindig and we'll put you on

the calendar. Your private party can be scheduled for 8pm Mondays through

Saturdays or 5pm on Sundays. You bring the food, drinks, and friends we'll supply the expertise and design ideas for you

to create beautiful one-of-a-kind jewelry. All you pay for is your bead purchase!

Prepare to have fun!

362 ludloW avenueCinCinnati, ohio 45220

513-961-0145WWW.artiStSBeadS.CoM

[email protected]

{make your own}


2 yards duck cloth canvas

thread to match

sewing machine + basic sewing skills

heavyweight sewing machine needle

iron and ironing board

6 colors of fabric paint

paintbrushes

disappearing fabric marker

yardstick

pencil

paper

scotchgard

materials

‘Tis The season for feasTing {InstructIons & photos BY KrIstInA GErIG}

STEP 1: Begin by drafting your design. On a piece of paper draw a grid that is 20 squares high by 72 squares long (if you have access, use Adobe Illustrator or graph paper to make it easier). You can find and use the design I made in the “Make Your Own” section at a-linemagazine.com.

STEP 2: Keeping the length of the duck cloth at 2 yards, cut the width of the duck cloth to 40½ inches.

STEP 3: Fold the piece of duck cloth in half lengthwise. Holding the raw edges together, pin the length in place. This will make a tube.

STEP 4: Removing the pins, stitch the raw edges together with ¼-inch seam.

STEP 5: Flip the tube inside out so the raw edge is now on the inside.

STEP 6: Prepare the iron and ironing board. Lay the duck cloth tube flat. Position the seam so it is running down the center of the tube. Iron the seam flat. Next, iron the outer edges to finish them neatly.

STEP 7: If you’re comfortable with a sewing machine, flip the ends inside then iron and stitch

down with a top seam. I’ve left them raw for a frayed effect.

STEP 8: Using the yard stick and fabric marker, grid off the top surface (seam should be on backside) in 1-inch increments until the duck cloth is completely gridded.

STEP 9: Plot out your predetermined design on the canvas and paint accordingly.

STEP 10: Spray with Scotchgard when dry (surface clean only).

If you are having a difficult time achieving a solid coverage of paint, try a base of white paint or multiple coats. Painting goes faster if you invite friends to help (like a quilting bee but a little more paint-by-number) and get your boyfriend/girlfriend to supply a steady stream of martinis. Some friends may be way better at painting than others. You will see brush strokes, might have to guess at where you’re supposed to be painting when the disappearing ink disappears faster than expected or make adjustments to the design when someone accidentally splatters paint on the fabric. But in the end, the overall effect will be stunning. A tabletop adornment handmade with love. And gin.

Kristina Gerig is a DAAP graduate who currently designs for Nike in Portland, Ore. Her work has been featured in media publications such as Frame Magazine, PBS’ “Art21” and Design*Sponge.


about the chef

There’s a time and a place to be stingy, according to Julie Francis, head chef and owner of

Cincinnati-centric Nectar Restaurant in Mount Lookout. Penny-pinching on food, however, is a mistake, she says. “Good food is not cheap. Food is

what nourishes you—it’s the most important thing you can do for your health.”So she takes the time to grow her

own oregano, lavender and sage, and hunts for the most conscientious of local farmers. Francis is a business-savvy entrepreneur and restaurateur, but she still takes the time to speak with the farmers who provide ingredients for the menu at Nectar, from the red peppers to the milk to the chicken. Despite the detail involved in her

ingredient research, Francis keeps it simple. Her mantra in the kitchen is “less is more,” which is why she strives to steer away from foods harvested with pesticides, hormones, or in factories powered by fossil fuels. There’s the old homage that “you

eat with your eyes first.” Perhaps this is what fueled Francis’ transition from fine art to food art. She received a degree in Photography from the University of Arizona, but her experience working in restaurants through school sparked an interest in mixing textures, spices, aromas, colors and cuisines as a chef. She mixes up the menu at Nectar almost weekly, and dishes combine divergent flavors and cultures. This Poblano chile recipe marks

a twist on a popular Southwestern staple. Stuff with beans, veggies, meat or any combination thereof. Feel free to add cheese or a different source of protein and serve warm.


PROFILe BY HANNAH MccARTNeY {rEcIpE BY julIE frAncIs} PHOTOS BY eMILY MAxweLL

ingredientsCrab Filling¼ cup lump crab meat, picked over for shell 1 Tbsp. corn, sautéed in butter and cooled 1 tsp. minced red bell pepper 1 tsp. minced chives pinch of red chile powder or paprika juice of ¼ lime 1 tsp. extra virgin olive oil salt and pepper to taste

Chile1 large Poblano chile vegetable oil for frying

Tomatillo Chipotle Salsa½ pound Roma or homegrown tomatoes ½ pound tomatillos 3 cloves garlic 2 Tbsp. olive oil ¼ cup diced red onion 3 Tbsp. cilantro, minced 1 chipotle pepper, seeds removed juice of 1 lime salt and pepper to taste

Avocado Crema1 avocado 1 cup crème fraîche, Mexican crema, or sour cream juice of 1 lime

{cookbook} Crab Stuffed Poblano Chilewith Tomatillo Chipotle Salsa and Avocado Crema

STEP 1: combine all crab Filling ingredients to create crab filling.

STEP 2: Pour ½ inch of oil in a saucepan and heat on high until oil is almost smoking. Fry the Poblano chile pepper, turning to fry all sides. The chile should become an olive green color. This will take 2-3 minutes.

STEP 3: Drain the chile pepper on a paper towel until cool. Peel the thin skin off the chile and make a 1- to 1½-inch slit lengthwise. Pull out the seeds.

STEP 4: Stuff the chile pepper with the crab Filling mixture.

STEP 5: Husk tomatillos under warm water. core and cut tomatoes in half. Place the tomatillos and tomatoes on separate baking sheets and drizzle with olive oil.

Season with salt and pepper. Roast in a 400 degree oven until tomatoes have some caramelization and tomatillos are collapsed.

STEP 6: Let tomatillos and tomatoes cool and then combine in a food processor with remaining Tomatillo chipotle Salsa ingredients: garlic, olive oil, diced red onion, cilantro, chipotle pepper, lime, salt and pepper. Adjust heat by adding more chipotle if desired.

STEP 7: create the Avocado crema by pulsing avocado, crème fraîche, Mexican crema or sour cream and the lime juice in a food processor or blender until combined.

STEP 8: Serve stuffed chiles cold on top of Tomatillo chipotle Salsa and Avocado crema. Garnish with fresh tomato, sliced radish and fresh herbs.


All tequila is made in Mexico. If the label on the bottle says tequila,

rest assured it’s produced in Mexico.Tequila is made in two

different categories: tequila and 100 percent blue agave tequila. To be labeled (regular) tequila, it must be produced using at least 51 percent blue agave. One hundred percent blue agave is considered premium tequila and the label will always state that it is in fact 100 percent blue agave tequila.The length of the aging

process is what classifies the different types of Tequila. The aging process mellows the flavor of tequila and creates a more complex flavor. The longer the aging process, the more mellow and complex the flavor becomes.Silver tequila is usually

100 percent blue agave, not aged and is clear or “white” in color. Typically gold tequila is a mixture of blue agave and other ingredients that add a gold color to the tequila. “Reposado” tequila translated means “rested.” Reposado tequila is aged in white oak caskets for two months to a year. “Anejo” tequila translated means “aged.” Anejo tequila is aged in white oak caskets for more than a year and must be aged in smaller batches. In Germany it’s popular to

take tequila shots with an orange wedge sprinkled with some freshly ground cinnamon. Pour shots of chilled anejo or reposado tequila, take the shot and then eat the wedge of orange. I thought this would make a fantastic cocktail! Enjoy!

You’re already a part of the A-Line communityJoin us at our monthly events to meet new friends, see new trends, and support charities focused on issues central to our lives.

Find details for future events at a-linemagazine.com

In October we gathered at Brazee Street Studios in Oakley for a glass decorating workshop, studio tours, sushi from Sushi Bears and our Jameson cocktail.

PhoTo CoUrTesY anna benTleY


Molly wellmann is an award-winning mixologist and an owner of Japp’s in Over-the-Rhine.

{rEcIpE BY MollY WEllMAnn} PhoTo bY emilY maxwell

Cinnamon orange margarita

instructionsAdd all ingredients into a shaker with ice. Shake, shake, shake. Strain into a cocktail glass and serve.

INGREDIENTS 1 ½ oz. Avión Reposado tequila ½ oz. Grand Marnier½ oz. orange juicedash of cinnamon

{happy hour}

Shoot location: Japp’s, Over-the-Rhine


stre

et s

tyle

hollow metal necklaceThe Mustard Seed, clifton

$12.00

black and white dot blazer (worn As shirt) Atomic Number 10, OTR

$21.00

denim pencil skirtPangaea, clifton

$27.50

YSL horn handle purseMustard Seed, clifton

$325.00

black leather bootsAtomic Number 10, OTR

$38.00

Dress up a denim pencil skirt with a graphic black-and-white print blouse, tall boots, and a slouchy bag.

Tamia Stinson is the culprit behind the fashion and lifestyle blog TheStyleSample.com and works as a freelance graphic designer and marketing consultant.

Tara Ferdelman, over-the-rhine

food + entertaining issue

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