Feeds:
Posts
Comments

Posts Tagged ‘Cincinnati’

There is a new wine bar in town and the owners have done it so right! UNWIND, located at 3435 Michigan Ave., is directly behind the Hyde Park Fire Station. To enter the building, guests will walk past a large outdoor seating area, which will be perfect for sipping and swirling in warmer months. Indoors, a glass wall opens up to the grand lounge where a massive stone fireplace is a welcoming focal point. The bar is sleek and elegant and guests will find a more secluded area on the opposite side of the room, ideal for private parties and intimate gatherings. In addition to wines by the glass, or bottle, light bites are also available. UNWIND truly is the perfect place to relax and connect with friends, a date, co-workers, even strangers. check it out! you won’t be disappointed.

website: http://unwindhydepark.com

LOCATION: 3435 MICHIGAN AVENUE, CINCINNATI, OH 45208

Hours: 11AM – 1AM Daily

The concept of Unwind was based on creating a place to connect with others, meet with friends, plan date nights, schedule pre-dinner and late night drinks or just spoil your dinner with our amazing appetizers We wanted the experience to start when the guest enters the bar with intimate ambience, warm and welcoming staff, and a feeling of getting away from it all and entering the wine country of many vineyards blended together.

un·wind

/ˌənˈwīnd/

Verb
  1. Undo or be undone after winding or being wound: “Ella unwound the long woolen scarf from her neck”; “the net unwinds from the reel”.
  2. Relax after a period of work or tension: “the Grand Hotel is a superb place to unwind”.
Synonyms
uncoil – unreel – unroll – undo – unfold

Read Full Post »

Have you ever had a cocktail?  No, I mean a REAL cocktail – the kind made in the Roaring Twenties, when the bartender could whip up an Old Fashioned Gimlet without Googling its ingredients.  Today, Cincinnati bar-goers can get their Jazz Aged Sidecars and the Blackberry Brambles at the newly resurrected Japp’s on Main where Molly Wellmann, co-owner and ever-so-lovely damsel of drink, knows how to make a cocktail good enough to make Clara Bow blush (Clara Bow was a famous flapper/Hollywood starlet from the 1920’s). Here is a link to the full article in my column – Cincy Chic‘s Vine + Table.

In the next post I’ll feature the back of the bar, where Tazza Mia‘s Bob Bonder brews up your evening espresso with a splash of absinthe.

http://cincychic.com/content/view/3526/10044/

Vine + Table: Japp’s and the Return of Cocktail Couture PDF Print E-mail
Written by Terrah Kocher

071111FOOD1.jpgJapp’s on Main,  Tazza Mia071111FOOD2.jpg071111FOOD.jpg

Read Full Post »

From Gwyneth’s newsletter – GOOP!

The Cheese Board

Okay, it may not be the healthiest of indulgences, but cheese, really beautiful, well-made cheese, has to be one of the best things on the planet. Give me a slice of Camembert over chocolate cake any day. Last week, my friend Katie, all too aware of my obsession, asked to be pointed in the right direction for serving cheese. I turned to the experts at my two meccas, La Fromagerie in London, and NYC’s Murray’s Cheese Shop, and asked them to come up with options for assembling the perfect cheese plate. Here are some options for the more adventurous, and one for the, well, less (but no less delicious).

Love,
gp

At La Fromagerie, Patricia Michelson’s one-of-a-kind food lover’s cheese and grocery store/paradise, the formula for a cheese board is built from cheeses from 5 different groups: Goat Cheese, Soft, Hard, Washed Rind and Blue. Generally, you want to eat the cheese in this order, going from mild to strong so that you can truly savor each kind.

Dale, who guided us through La Fromagerie’s Cheese Room, created two cheese boards—a classic, which makes for a great introductory board, and a more challenging board for those who are looking for a bit of an adventure.

Goat Cheese

Fresh, light cheeses made with goat’s milk.

Option 1: Selles Sur Cher“Strong goatiness.” It’s quite firm but still creamy. The ash covering counteracts the sharpness of the goat’s milk.

Option 2: Cendre de NiortA silky smooth cheese typically served on a leaf. It has incredible texture.

Soft Cheese

Think of French Brie, Camembert, English Wigmore or Waterloo.

Option 1: Brie de MeauxMushroomy and so creamy.

Option 2: WigmoreThis British soft cheese is from Berkshire and has a sweet milkiness to it.

Hard Cheese

This is a broad category that encompasses Cheddar, Parmiggiano, Pecorino, Manchego, Swiss and Gruyère.

Option 1: Comte d’EstiveA Gruyère-style cheese from France.

Option 2: CastelrossoAn aged Pecorino that has an herby flavor.

Washed Rind

These are cheeses that have been washed with alcohol—varying from cider to brandy. The process is called an “affinage,” and at La Fromagerie they continue to wash the cheeses in-store. These are generally stinky and very flavorful varieties.

Option 1: Epoisses AffineThis cheese is from Burgundy and is washed in brandy. Notice just how creamy it is when sliced.


Option 2: BachensteinerThis is a small production Austrian cheese. It is super punchy, creamy and very, very strong.

Blue

The strongest of the cheeses, with a tangy and sometimes even sweet flavor. Classic examples are French Roquefort and English Stilton.

Option 1: Roquefort PapillonIt’s organic and La Fromagerie carries the premium Papillon exclusively. (The picture is of their regular brand.)

Option 2: Zelu KoloriaFrom the Pays Basque region in France, this ewe’s milk cheese has an incredible flavor that changes on the palate the more you savor it.

La Fromagerie has its own line of crackers. The label on the box tells you exactly which cheeses they go best with, which is very handy. In addition, Dale gave us a list of solid cheese and food combinations for the summer.

  • Goat cheese + fresh cherries
  • Sweet hard cheeses + fresh figs
  • Cheddar + grapes or apples
  • Manchego + Quince Jelly

Cheese,” Patricia Michelson’s encyclopedic tome on the subject, is incredibly useful if you’re looking to learn more about individual varieties, pairings and recipes.

My Ideal Cheese Board

For the dinner I hosted for My Father’s DaughterMurray’s Cheese in New York created a cheese board of my favorite kinds of cheese. I love stinky cheeses and blues, so here’s what Amanda Parker at Murray’s put together:


Photography: Ellen Silverman

“Epoisses”

“Super stinky little rounds of French cheese, these are soft, gooey puddles of funk. They come to Murray’s washed in marc de bourgogne, a locally made spirit from Burgundy—distilled from the stems and grape mash leftover from the Burgundy winemaking process—and the fiery liquor is what eventually gives the cheeses their pungency. They’re rumored to be banned on the French subway system, that’s how strong they are! We take it a step further, and I wanted to highlight the Murray’s cave-aging process at the dinner—our ‘affineur,’ in charge of aging and ripening the cheeses in our caves downstairs, washes them again here in New York. They’re even better that way, and unique to us at Murray’s.”

“Scharfe Maxx”

“Another smelly cheese, this one’s a little firmer and nuttier than the Epoisses. It’s an Alpine style cheese, made in the great tradition of those famous Swiss cheeses like Gruyere and Emmentaler, but it’s got a bit more going for it. It’s firm and smooth, and basically melts in your mouth into a slightly sharp but rounded flavor reminiscent of caramelized onions.”

“Bonati Parmigiano-Reggiano”

“Parmesan is not Parmigiano is not Bonati Parmigiano Reggiano—not all Parm is created equal! These wheels are specially crafted by Giorgio Bonati in Parma, Emilia-Romagna, Italy. He’s a master cheesemaker, only making 2-3 wheels of Parmigiano a day—super small batches for a Parmigiano producer—which allows him to focus on the craftsmanship of the product and devote attention to flavor development as his cheese ages. He manages his own herd of fewer than 100 cows, which have a specialized diet of grass, herbs and hay from the region, and contribute again to that amazing flavor—dry but not too hard, crumbly, crystalline, fruity and grassy and nutty and sharp all at once. It’s really the best Parm ever, the King of Cheeses!”

“Bleu d’Auvergne”

“Since Gwyneth loves blues, we went for two. This Bleu d’Auvergne is a classic French blue, made in the Auvergne region of Southern France. It’s a milder, creamy blue, with some fruitiness and a bit of a peppery bite. One of the French AOC cheeses, we chose this to complement the stronger Gorgonzola (next).”

“Mountain Gorgonzola”

“Another classic blue—the spicier Gorgonzola Piccante, or Mountain Gorgonzola, from the Lombardy region of Northern Italy. It’s stronger than the Gorgonzola Dolce that many are familiar with, and firmer, drier—lots of blue veining. They say it’s Italy’s version of the French Roquefort. This one is dense but creamy in the mouthfeel, and definitely has a kick when you taste it—also great when tempered with a honey.

We also threw in Tom Cat Baguettes, a classic pairing for any cheese, Semolina Raisin Bread from Amy’s Bread, which is a lovely anise-y raisiny complement to some of the sweeter cheeses, and mixed olives, of course.”


Photography: Ellen Silverman

Read Full Post »

Our Supper Club hosts for the month of April, newlyweds Katie and Jason Willis,  called on the expertise of Richard Goering from Cork’n Bottle to be our Sommelier for the evening, featuring six different French Country wines.  Our job – bring a complimentary pairing dish and enjoy. I’m truly beaming for this theme.  Here is the lineup and pairing recommendations from dear friend, Kathy Merchant, DWS

Jason & Katie Willis

FRENCH WHITE WINES:

Gruet Sauvage – sparkling, crisp acidity on the palate with a light yet long finish

Pairings: Sparkling: any thing with egg and cheese, for example mini quiches that could also have mushrooms. Gruyere cheese is best.

Muscadet Dorices – bright acidity and citrus notes-classic seafood match

Pairings: Muscadet: definitely seafood and lemon; oysters best, shrimp is fine. Keep it simple.

St. Gayan Sablet–  a beautiful example of white wine from the southern Rhone. Frosty acidity and sweet notes

Pairings: It almost requires something spicy like Asian food.   Explanation – White Rhone:  perfumed and floral, this one could be tricky. Viognier, Marsanne and Rousanne are the grapes, maybe some Bourbolanc or Grenache Blanc.

FRENCH RED WINES:

La Pierre Raisins Gaulet – bright cherry and refreshing acidity, made from Gamay

Brunier Pigeoulet – racy blend of grencahe and syrah from the southern Rhone

St. Gayan Rasteau – rich, fruit forward red from the village of Rasteau, famous for its red wines

Pairings: Kathy recommends a spring vegetable ratatouille. These wines are both earthy (gamay and syrah) and spicy (vanilla and brown baking spices, etc.). The combination in the glass is wonderful and the wine can support tomatoes. I love the recipe in the Tra Vigne cookbook.

La Tra Vigne Cookbook

Read Full Post »