“Wine is Life” ~ Petronius

written by Ilene Ross
Photography by Gina Weathersby

As we begin the sixth month of our little labor of love, we’re overwhelmed-and I say this often-with support and love from the community. With that in mind, I’m really excited to announce that we’re expanding 513{eats} far beyond the magazine and blog. Due to your requests, and our desire to always share the finest of our talented food community, we will be adding some really sensational elements to our repertoire.
Cincinnati has the most gifted food professionals, and when we’ve featured them, you’ve asked to meet them. We’ve been on delicious road trips, and you’ve asked to come along. Best of all, you’ve told us, “it always looks as if you’re having so much fun, you have the best job in the world.” Well, we are, and we do, and we want to share our good times with you. We have a lot planned. Are you hungry?
So let’s go! First up, a really superb Summer Wine Series at Clifton’s La Poste Restaurant. Their wine team led by sommelier Bryant Phillips is unsurpassed, and their wine cellar features over 1000 different labels. Chef Dave Taylor’s cuisine is seasonally based, wine focused, and exquisite. The goal of this series is to take you from neophyte to expert in four delicious and fun-filled nights. If wine lists leave you confused, overwhelmed, and intimidated, or even if you’re an expert but you’d like to meet new culinary minded friends, join us for the party.
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The Summer Wine Series at La Poste Eatery
July 10th 6:30-8:30 Food & Wine Pairing $60.00
The art of pairing wine with food! The possibilities are endless and truly exiting. Join us and quench your thirst with enchanting wines from all over the globe as one of La Poste Eatery’s knowledgeable sommeliers instructs you on the complexity and creative nature of this topic. Light hors d’oeuvres from the La Poste kitchen will be served.
August 7th 6:30-8:30 Old World vs. New World $60.00
Let’s explore one of the most hotly debated subjects in the world of wine-Old World vs. New World. Led by one of our extraordinary sommeliers, you’ll explore the characteristics of wines from all over the globe, including Europe, Australia, and both North and South America. Light hors d’oeuvres from the La Poste kitchen will be served.
September 11th 6:30-8:30 The Grand Tasting $125.00
Your new found wine expertise will be put to good use during this magnificent Grand Tasting. Our sommeliers have chosen the most outstanding offerings from of our extensive wine room to be paired with a sumptuous five course dinner from the La Poste kitchen. This evening will be the culmination of all of your hard “work” and it’s an event you will not to want to miss!
Reduced price for the entire series: $250.00

For more information on the Summer Wine Series, please contact Katherine Purdy, Event Coordinator at La Poste Eatery at:
Phone Number: 513-542-3663
Email: Purdykm@gmail.com
*Be sure to remind her that you’re a part of the 513{eats} community! *
*May not be used for The Summer Wine Series.

 

inspiration

written by ilene ross
photographed by gina weathersby/kiwi street studios

Nobody would ever head off to culinary school thinking it’s the ideal place to lose weight, but at 5’11” and 288lbs, Michael Worth knew that his only hope was to start the battle before embarking on his career as a chef.  If he could begin losing the weight before he started, the encouragement he felt from his success would lead to a lifelong mentality of healthy living.  So, eight months before leaving for the famed Culinary Institute of America in Hyde Park, New York, he began a disciplined regime which consisted of running, circuit training, limiting portion sizes, cutting out dairy, and what might be the most difficult of all for a newly minted 21 year old, the banning of late night drinking.

Initially, his too strict program was met with frustration, and the pounds refused to come off.  Discouraged, he relaxed just a bit, and was well rewarded. Off to the CIA he went with his plan in place, spending his time without a car in the pastoral countryside of Hyde Park divided between class and the gym.

Four years and 112 pounds later, Michael is in the exacting kitchen of The Palace-one of Cincinnati’s finest restaurants- as Jr. Sous Chef to Executive Chef Jose Salazar. Working ten hour days in an extremely demanding kitchen is a great work-out routine on its own, though he still hits the gym. “I eat more now than I used to, but I’m not gluttonous, I do taste everything,” he says.

Being surrounded by all of that incredible food on a daily basis could prove to be the undoing of many a healthy eater, but Michael offers up these words of encouragement. “Never get discouraged. It’s [weight loss] not a numbers game. People need to look at it holistically.”

As a complete aside, yes ladies of Cincinnati, Michael is single….

to market, to market…

Words by Ilene Ross
instagrams by Gina Weathersby

Surprisingly, or maybe not so much, a food magazine isn’t always about the food. There are props involved. Silverware, plates, fabric, linens, and surfaces on which to photograph the food and props are just as essential as the starring character. As far as we’re concerned, those details make all the difference in our publication. We go through quite a lot of them in our quest to come up with extraordinary “food porn.” Some are one offs, photographed once and put back on the shelf, but certain special pieces are called upon frequently, an inanimate muse, lovingly showing up shot after shot.  And, while it might seem easy to just head to the local big box store and grab up everything in sight, we prefer our pieces with history, depth, and heart. We can’t help it, we’re suckers for rich patinas, worn woods, and old crockery.
Sunday was the opening day for the Burlington Antique Show in Burlington, Kentucky. Celebrating 31 years, this gathering of over 200 antique dealers draws people on the third Sunday of every month, April through October from hundreds of miles around looking to find furniture and vintage collectibles. After a rain soaked Saturday, Sunday’s early morning sun was a much welcome sight as we headed down South; ready to refill the 513{eats} coffers in our never ending pursuit for fresh eye candy.
We were amply rewarded. We loaded up on rustic kitchen implements, delicate silver serving pieces, and some really sweet old wooden boxes. Most often, boxes like this aren’t used to hold anything, but re-purposed as a surface on which to photograph food. This sort of “outside the box” thinking comes in handy in our never ending search for original and uncommon surfaces. We shock a lot of people when we put food on the floor to take advantage of some exquisite century’s old hardwood or tile. No five second rule necessary for art’s sake. We also came across a few vintage linens. They’re excellent for use as backgrounds, table cloths, or napkins. All that’s needed is a little imagination.
Finding resources for the magazine or is only half the fun of spending a gorgeous weekend day scouring these charming markets. We also find beautiful pieces for our homes. Peruse with a cup of hot or iced coffee, depending on the season, and when you become peckish, -as we always do- food trucks are prevalent, or make a date with friends for a pre-brunch stroll. Of course, socializing is de rigueur. Chat with the vendors and learn their story and the history of your find. One of our favorite things to see is small children inspecting the tables for toys of generations past, so bring the whole crew; these are hands down some of the best family outings. We’ve thought about tailgating-of course we’re thinking about the food- but we need all our car space for found pickings.
In addition to Burlington, you’ll also find us treasure hunting at the Tri-State Antique Market at the Lawrenceburg Indiana Fairgrounds, held every first Sunday, May through October, Second Sunday in Covington, and of course Cincinnati’s own delightful City Flea, opening its second season on May 19th. Consider adding them to your own calendar this season.

 

A rosemary shortbread meyer lemon {tart}

styling and photography ©Gina Weathersby/kiwi street studios

One of the many wonderful reasons I love visiting the market are the visual delights. On this day, the marigold color of meyer lemons called my name…loudly.
I admit it may have been subliminal, a I’ve  been spying many a meyer lemon tart recipe for weeks now. Either way, I left the market with baking on my mind.

Meyer Lemon Rosemary Tart
(originally from eat boutiques blog)

Ingredients:

  • 2 lemons, scrubbed clean and dried
  • 1 1/4 cups sugar
  • 1 large egg, room temperature
  • 2 large egg yolks, room temperature
  • 1/4 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 stick unsalted butter, melted and cooled
  • 1 tablespoon Morris Kitchen preserved Meyer lemon syrup
  • powdered sugar, for garnish

Directions:

  1. Heat the oven to 325.
  2. Place the pre-baked tart crust on a cookie sheet.
  3. Slice the lemons in half and remove the seeds. Place the lemons and sugar into a food processor and chop until the lemons are very fine. You will need to scrape down the sides to combine the sugar and lemon pieces.
  4. Add all of the ingredients except the butter and syrup; pulse until mixed well.
  5. With the food processor running add the butter and then the syrup; blend until creamy, about 2 minutes. Pour into the tart pan.
  6. Bake for 25 minutes, then increase the heat to 350.
  7. Bake for an additional 25 – 35 minutes, just until lightly golden and slightly jiggly in the center. Remove from the oven. Let cool to room temperature.
  8. Dust with a light dusting of powder sugar. Serve. Eat.

Exodus from hunger

written by Ilene Ross
photography ©Gina Weathersby/kiwi street studios

Like most Jewish holidays, Passover in my house is all about the food. Grandma Bev’s matzo balls are a favorite, and the kids always have a contest to see who can consume the most. Her brisket is to die for as well. I’m fortunate that half of our family is of Greek descent, so we have my Auntie Sophie’s lamb to look forward to. These large, traditional Seder meals are what make holidays so special, but with 8 days of Passover, a girl needs a little nosh. We 513{eats} girls love our sweet treats, so we’re always ready for Passover with a sweet treat to keep us going.  Store these tasty little cookies in an airtight container so their moist, chewy interiors don’t dry out.

Passover Ambrosia Macaroons

3 large egg whites
1/2 cup sugar
1/4 teaspoon salt
1 package (14 ounces) sweetened flaked coconut (5 1/3 cups)
1 T Matzo flour
Melted chocolate
Orange zest

Pre-heat the oven to 350 degrees. Line a baking sheet with a Silpat sheet or parchment paper sprayed generously with nonstick spray. In a large bowl, whisk together the egg whites, sugar, and salt until frothy. Whisk in the matzo flour. Using a fork, stir in the coconut until just moistened. Drop batter by small ice cream scoops onto prepared cookie sheets about 2 inches apart. They will not spread. Bake until lightly golden, approximately 25-30 minutes. Remove from oven. When cool, drizzle with melted chocolate and garnish with orange zest.

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