Brown Dog Cafe and a New Friend

A few weeks ago, I got an email from a blogging acquaintance, Sharon from Eggplant To Go, asking me if I'd like to join her for dinner.  Cincinnati's Restaurant Week was coming up, and she had reservations that she had made with a friend who was no longer able to go.  Not wanting to miss out on a chance to try a new restaurant, Sharon wondered if I'd like to join her.

Let me just say that I am so thankful that Sharon reached out to me.  I have always considered Sharon to be such an interesting writer on her blog, always uncovering new food trends in Cincinnati, and she shares my love for Top Chef.  And as an adult, it's harder than I ever expected to make new friends.  I'm not from Cincinnati so I don't have a built in group of friends here.  I love my husband dearly, but he understands that I like to be busy and social.  I was involved in a Ladies Wine group, but most of the members moved away so it sort of fizzled out.

Sharon reached out to me on the perfect day with the perfect invitation--dinner at Brown Dog Cafe.

I had never eaten here before so I arrived a little early.  I was surprised that the restaurant is located in a small strip mall type location at the Pfeiffer Road exit off Interstate 71.  The inside of the restaurant has a sort of upscale lounge feel with a nice wooden bar where I could see myself coming back and sitting on a stool for a glass of wine.  There was a mix of booths and tables, and we were seated just around the corner in a little section of tables.  It was cozy and comfortable; I found the atmosphere appropriate for a date, dinner with the in-laws, and even a business dinner.

When Sharon arrived I immediately stood up to give her a hug.  I instantly knew it was going to be a very nice dinner.  She allowed me to choose the wine for dinner, and I found that the wine list was well rounded with a nice selection of glass pours and bottles at varying prices and types.

Our server brought us the restaurant week menu, which included the option of choosing an appetizer, salad, and entree.  All of the choices were interesting and sounded delicious.

I started out with a Sea Dog for my appetizer.  It was a seafood sausage served on a bun with a spicy sauce, sort of a play on a lobster roll.  It was incredibly good, and I inquired of our server where the sea dog was sourced from.  She confirmed Sharon's suspicion that it was from Lobsta Bakes of Maine.  I know my husband would love this, and I want to buy some of these directly from Lobsta Bakes sometime soon.

My second course was a pickled beet salad with goat cheese.  The beets were sweet and vinegary and a perfect pairing with the creamy goat cheese.  Beets are such an under-appreciated root vegetable, aren't they?

For my entree I had a duo of incredible lamb chops that had a crispy, salty crust.  They were served over cripsy potato wedges and asparagus.  The chops weren't heavy or game-y but light and juicy.  And seriously awesome.  I would order this again and again.

Overall dinner was fantastic.  We polished off a bottle of wine and talked about everything under the sun.  Sharon is one of those people that I think I could always find something to talk about with, and I really appreciate that in a dining partner.  I hope to see you again soon, Sharon!

Free Canning Class at Findlay Market

I saw this great event advertised on Twitter and wanted to make sure my local readers heard about it.  I will be going to this on Sunday, September 11 and would love to meet you!  Please track me down if you attend.
 
Findlay Market and the OSU Extension present  two classes on the art of canning!  Classes take place in the OTR Biergarten and in the event of rain will take place in the Internet Cafe.   Betsy Dematteo, Family & Consumer Science Program Coordinator at Ohio State University Extension, Hamilton County will be the instructor. This class is offered FREE of charge!

Sunday, September 11th      2:00pm      Apple Preserves
Saturday, September 17th 10:00am      Apple/Maple Jam

Planning to can or want to start canning? Whether you are a gardener preserving your harvest or a shopper who likes to make fancy jams and gifts, this workshop is for you!  Beginners and experienced canners will both want to learn what is new in canning recommendations. Updates to equipment and canning recipes will change your results!  Come learn how to can safely and effectively, and become confident to can in your own kitchen! 

To register, contact Betsy at 513.946.8994 or at dematteo.15@osu.edu.  

Ball Canning Luncheon and a Giveaway!

Last week I attended a canning luncheon hosted by Ball at Local 127 restaurant in downtown Cincinnati.  Since canning and preserving are on my summer list, I was really excited to attend.  Of course I got out of a work meeting late and was running behind, parked in the wrong parking garage, and practically ran down Race Street (all part of a normal day for me), but I still made it there just as Chef Geddes was beginning his presentation.

As Chef Geddes said, canning and preserving are all about, "good ingredients and capturing that magic while it's at the peak of its truth."  Well put, Chef.

While he spoke about the significance of canning in his personal life and his career, we were served a delicious, seasonal lunch.    First was summer greens with Kenny's Farmhouse Cheese and fresh tomatoes.  I believe the salad was tossed in a very light vinaigrette, but the standout of the salad was really the cheese.  I liked it so much I asked if I could get it locally, and Chef Geddes told me it is sold at Whole Foods.

Then we were served our entrée, Heritage heirloom pork tenderloin with cheesy grits, charred cabbage, and a tomato salsa.  Chef Geddes told me he went to West Virginia just for this rare breed of pig and hand selected the cuts of meat for his menu.  The pork was really juicy and perfectly cooked, although I didn't ask the method.  The cheesy grits were light in flavor and added a better texture than a mashed potato would have offered.  The salsa was unexpectedly mild with a great tomato flavor.  Chef told us that the salsa recipe comes in the recipe book with the Ball Canning Discovery Kit.  I was completely sold on Ball recipes after he said that--I needed to make this salsa!

As we started eating our cheesecake in a jar (pictured in my previous post), Chef Geddes began to show us how easy it would be for us to prepare this salsa.

You need to know some basics to be able to safely preserve your summer produce.  The first tip was to make sure your jars are sterile.  You can do this by running them through the dishwasher or washing them with hot soapy water.  You want to put your food in the jar while the food and jars are still hot.  If you want to keep your sterile jar hot while you prepare your produce, then set them in a pot of hot water that is simmering but not boiling.

The next is to follow a recipe.  There were some questions about ingredient substitutions, but the reality is--it may be unsafe to make adjustments.  Spice can be changed but any other adjustments will affect the acidity and processing times.  Recipes that are published by Ball are tested and follow FDA guidelines for food safety.  This way there is no risk.  I'm all for not dying of botulism, so I will follow the recipes. 

When you are filling the jars, don't touch anywhere inside the lid or the lip of the jar.  It's best not to risk any contamination.  Leave about 1/2 inch of headspace at the top of the jar and then run clean knife around the inside of the jar down to the bottom to remove any air bubbles.  Then top with lid and screw on band until it is tight.

Using the green rack in the Ball Canning Discovery Kit, you can safely lower the jars into a boiling water.  This is a great tool for beginner canners (like me) who want the entire process to be simplified.  Then process the filled jars according the time amounts in the recipe, and then allow to cool.  If the lid allows any give when you press on it, then the processing was not successful and your product will not be safe to store on the counter.  If this happens, you will have to refrigerate or eat immediately.

I agree with Chef Geddes' description of how canning can profoundly connect you to your food when he said, "it's like a memory that you can bring back and taste it."  I know it seems a little cheesy, but when I am canning and preserving this summer, it is something that will bring me back to all of my experiences I have had this summer with food: our garden failing, our new love affair with farmer's markets, and our new appreciation for summer's bounty. 

I had such a fantastic time at this event and learned so much that I want to share the excitement with my readers.  That is why I'm giving away a Ball Canning Discovery Kit to one lucky reader! 

Rules for entry:

1. Only 1 entry per person.
2. To enter, leave a comment and tell me what you'd like to use the canning kit to preserve this summer.
3. If you do not have a blog with an email address or contact information listed on the blog, please leave your email address in the comments so I can contact you if you win!  If you do have a blog that lists contact information, I will go there and get your information. 
4. No comments logged after 11:59 p.m., Sunday, August 8, will be considered for the giveaway.
5. Winner will be announced here on the blog on Monday, August 9!  

Good luck to everyone!  You are all winners to me.

What's Happening Around Town This Weekend

Raise your hand if you're as happy as I am that it's Friday!  The last slice of the Monday Night Cake was eaten yesterday and boy-oh-boy am I ready for the weekend! 

If you are going to be in downtown Cincinnati today for lunch (or perhaps would love a reason to go), I have good news for you.  The newly launched Cooking Channel has created a one-of-a-kind ice cream truck to drive across the country and they are stopping in Cincinnati.  Even better, they are not just scooping any ice cream but serving Graeters ice cream for FREE.  If you want to check this out today (and with this heat, I can't think of anything more refreshing than ice cream), they will be serving ice cream from 12:30pm-1:45pm at the Scripps Center located at 312 Walnut Street.  It's only about 2 blocks from fountain square. 

If my recent posts have inspired you to seek out some fresh, local produce or meat, then check out your local farmer's market.  You can find a listing for all local markets at LocalHarvest.org.  Maybe you will find a market that you think I should check out?  If so, let me know!  Otherwise, I will be at the West Chester Farmer's Market bright and early tomorrow. 

Have a great weekend!