513{eats} SIDS Fundraiser~Culinary Art {Inked} 2014

photography by Gina Weathersby
design by Lisa Ballard
written Ilene Ross

The de Cavel Family SIDS Foundation (formerly 7 DAYS for SIDS) is an organization founded by Jean-Robert & Annette de Cavel, a dedicated group of volunteers, and local restaurateurs. Their mission is to raise funds for research, education, and outreach, as well as for the Tatiana de Cavel Scholarship at the Midwest Culinary Institute at Cincinnati State. Annette and Jean-Robert lost their daughter, Tatiana to SIDS in June 2002. Their wish is that no family should have to experience the same devastating loss.

The eat.play.give. Friends and Family Brunch and Silent Auction is this Sunday, October 20th. This family friendly event benefits the foundation and features food and beverages from Greater Cincinnati’s best chefs, restaurants, and purveyors. Enjoy food from: Bouquet, Café Mediterranean, Carlo and Johnny, Coffee Emporium, Cutting Edge Selections, French Crust Café, Gigi’s Cupcakes Florence, Grateful Grahams, Happy Chicks Bakery, JR Table, Keegan’s Seafood, Keystone Bar and Grill, La Poste Eatery, M, Mantra on the Hill, Maribelle’s eat + drink, Metropole, NuVo at Greenup, Orchids at Palm Court, Oriental Wok, Otto’s, Park +Vine, Queen City Cookies, Senate, Shanghai Mama’s, Straits of Malacca, Sung Korean Bistro, Taste of Belgium, Via Vite, WineCRAFT

The 513{eats} 2014 calendar is available to purchase through our website. the paypal link is at the end of the post below. We are proud to make this contribution and we are grateful to all the chefs who gave their time and talents to be a part of this year’s calendar.
All proceeds will benefit the foundation.

 All Pages of this year’s Calendar
The Cover














Calendars are $39.95 each. Please choose your quantity. 6.75% OH Sales Tax is included in the quantity amounts. Shipping is an additional $5.50
and will ship directly from our lab in approximately 3 weeks after your order.
Contact gina@513eats.com with any questions or concerns.

* 513{eats} is not responsible if your CC/PayPal shipping address is incorrect, so please double check your address on file.
If you are shipping to an address other than your paypal address, please email me that shipping information directly.


Farmer’s Market Table Manners

written by Ilene Ross
photos by Gina Weathersby

If I’m not traveling, Saturday means a trip to Findlay Market. It fulfills all of my weekend needs. What could be a monotonous 20-minute robot-like spree through a fluorescent lit grocery store becomes an unhurried day of shopping, eating, and socializing in the sunshine. These leisurely days are made especially enjoyable because of the relationships I’ve built up over the years with the farmers, shopkeepers, and vendors. The interaction with the people who grow and produce our food is invaluable, and it’s exactly the reason why I choose to shop here as opposed to mindlessly pushing a metal cart down big box store aisles. I especially cherish the fact that my children know how to buy meat from a butcher, and not from under plastic. The social skills they learn from interacting with people while we do our errands are instrumental in forming their character, as well as their self-esteem.
Our local farmers are some of the hardest working people I know, and they’re exceedingly knowledgeable about what they grow as well as how to utilize it. If it weren’t for farmers, we would have no food, and they deserve our utmost respect. If you’re not a frequent market shopper, I urge you to become one, at least on a part-time basis. There is still plenty of produce to be found during the fall season, and most of the farmers will be Findlay until Thanksgiving.

Ok, so now that you’ve decided to become a regular at your local market, there are some simple rules of etiquette to keep in mind while shopping. I’ve compiled a list of these-some come from the farmers themselves- as well as some hints I think will help you enjoy your day. But, most of all, I urge you to slow down your pace, enjoy the experience, and take it all in. The sights, sounds, and smells of the market are what will make it the high point of your week.

•    DO sample before you buy. But only the samples that are offered to you. That’s what they are there for. Farmers and other vendors are justly proud of their wares and love for you to try before you buy. Also, it’s the best way to know that you’re going to like the products you’re getting for your hard earned dollars.

•    But, DON’T be the person who samples everything in the market if you have no intention of making a purchase. Farmers are there to make money, and food used for samples is food that obviously can’t be sold. Also, I think we all know that if you sample something out of a particular box or carton, that’s the one you buy, right?

•    Bring your own bags. *Note, Some markets have banned plastic bags, so check websites before you head out the door.

•    Have your money ready, make your purchase, and get out of the way. Conversation is wonderful-that’s exactly why you’re here- but attempting to monopolize a vendor during peak market hours means less business for them, and pissed off people behind you. Want to enjoy a leisurely chat? Wait until the line has died down, or arrive later in
the day, but, not so late that you’re holding up a much anticipated departure. Better yet, make yourself useful and chat while helping your favorite farmer pack up.

•    Please corral your baby stroller, meandering toddler, dogs, market carts, wandering Grandma, etc. In other words, round up your large group and try not to block the aisles. But, honestly, it really is best to just leave your canine friends at home. Dogs have been known to pee on low lying displays, get underfoot, and, as one of my favorite Findlay shop owners recently told me, her dog has been known to snatch baguettes right out of unwitting shopper’s market baskets. You’ve been warned.

•    Get off your phone and respect the vendor. Look them in the eye while paying and don’t just throw the money on the table. So rude.

•    Arrive with small bills, especially $1s and $5s, particularly if you arrive early in the day. Don’t try to pay for a $1 purchase with a $100 bill.  Exact change is always appreciated as well. Some vendors are now using credit and debit cards via the Square, but keep in mind that they have to pay a percentage for each of those purchases. Cash is always king to a small business owner. Farmers have very slim margins to begin with, and any place they can save money can mean savings for you as well.

•    Respect the posted hours of the market. In the morning, farmers and vendors need time to set up and display their wares. At the end of the day, they want to pack up as quickly as possible and get home. Pretend that the farm stand has a locked door just like any other retail environment. Does Biggs let you in before they officially open because you have to get to your son’s soccer game? NO.

•    Don’t squeeze, poke, prod, caress, fondle, massage, and or otherwise touch the produce. Delicate items like tomatoes and peaches bruise quite easily, and nobody wants to be the one to purchase items that have been manhandled. Damaged goods are lost revenue.

•    Unless a farmer provides a bin especially designed for this purpose, do NOT shuck the corn at the market. I repeat, do NOT shuck the corn at the market. It makes a huge mess, and honestly, your corn will stay fresher until you get home.

•    Keep in mind that the prices at markets might not necessarily be cheaper than the grocery store, but, keep your complaining to yourself, and remember that what you’re buying is the freshest, most nutrient dense produce possible, grown by people you know and trust. You’re also paying for variety, taste, and cost of labor. As with all things in life, you get what you pay for. When it comes to bargaining, would you do that at Kroger? No, I didn’t think so. Unless the farmer offers you a better price towards the end of the day or on a bulk purchase, no haggling allowed.

•    Try new things and be flexible. The market is a great place to try heirloom varieties of vegetables you would never see at grocery stores. They might not look like what you’re used to seeing, but the flavor and freshness is incomparable. If you arrived with a recipe for peach crisp, only to find no peaches, go for the plums, they’ll work just as well. How will you know? Just ask, especially when it comes to preparing the fruits and vegetables. Most of the farmers I know are superior cooks and excel at canning and preserving their own produce. They’re usually delighted to share their knowledge.

•    Be kind and polite. Again, as I said above, farmers work harder than anyone I know to produce the food that we eat. Do NOT disparage someone’s produce. Do NOT complain that someone’s prices are better than someone else’s. Do not EVER leave your garbage on somebody’s market stand. EVER. Pay compliments. Everyone loves to hear how much you’ve enjoyed the “fruits” of their labor. Especially farmers.

•    Respect the growing season. Plan your menus by the calendar and you’ll find the best that nature has to offer. Not sure what’s in season? I love this simple to use site with its colorful chart http://madebysa.com/food/

•    Go early in the day for the best selection and become a regular. Your favorite vendor will save goodies for you and even message you when something special is coming in. Are you someone who does a lot of canning? Guess what? Some farmers might even grow a specific variety just for you if you plan to buy in bulk. That certainly doesn’t happen at Meijer.

•    Bring a cooler bag. You’ll want to keep your items fresh while you shop, and then after while you’re hanging out with friends over a beer in the OTR Biergarten.


513{eats} ~ The State of Affairs

The questions have finally subsided, for the most part.
The short answer is, “Yes, 513{eats} is very much alive.”
Our mission statement of sharing with you the amazing food related people and happenings in and around our Queen City still remains, precisely, the same.
The longer answer of, “Where is it headed?” is, as Ilene so perfectly put it…
“Why does it have to be heading anywhere in particular?”
We still share what we see, hear and occasionally get to cover on both our 513{eats} facebook page and, here, on our 513{eats} blog; where, admittedly, it has been a bit on the sparse side.
But, there is a good reason for that:

Over a year of producing a plethora of  images/stories (literally, non-stop) for our four magazine issues (some mammoth in size) resulted in the need for a breather. Fair enough.
That space, then, created room for businesses to start commissioning us to do the same for their websites, marketing materials, etc.
I have been happily creating custom imagery for local producers, restaurants and artisans for multiple platforms, hosting food photography workshops as well as some exciting potential cookbook talk (which I’ll just come right and say it, is WAY up there on my wish list.)
Ilene has further expanded her storytelling to other editorials, writing copy for websites, marketing materials, international blogs and finding time to host cooking classes.
Sometimes we’re working together (preferably) and sometimes it’s our own thing.
It’s all good. In fact, so very good.
Being fortunate to do that thing that you love, that drives you, that you a have a burning need to do, that others give you the opportunity, the creative room, and, most importantly, the trust to do…is magical.

So, there you have it. No boundaries, no walls, only options, opportunities, and open road.
We quite like this.

We’ll be playing catch up in the weeks to come sharing some of what we’ve seen and tasted these past few months.
First up, a quick look at what we will be sharing more of later this week ~ Bluegrass for Babies/Midsummer Harvest.
xoxo Gina & Ilene

photos ©Gina Weathersby


Bluegrass for Babies

On their day off, most chefs would prefer relaxing at home as opposed to slaving over a piping hot grill on a steamy summer day. But, entice them with the opportunity to hang with a group of their peers swapping “war stories”, outdoing each other with their extraordinary cooking prowess, and drinking cold beer, all while supporting an extremely worthwhile charity, and they’ll show up in droves.
Bluegrass for Babies is just such a cause.  Founded in 2009, the organization educates parents on how to raise healthy children by providing tools and resources based in both traditional and holistic practices. Year-round special events grounded in a love of bluegrass music provide much needed fundraising dollars which benefit the Perinatal Institute of Cincinnati Children’s.
For their Midsummer Harvest at Evendale’s pastoral Gorman Heritage Farm, Bluegrass for Babies gathered some of Cincinnati’s finest chefs, mixologists, and Gorman staff for an afternoon in the country full of good food, music, and farm education. Guests were welcomed in the garden by the sounds of Ma Crow and the Lady Slippers, as well as appetizers from Chefs Chase Blowers of Dutch’s and Daniel Wright of Abigail Street, and beverages from Molly Wellman and the boys from Mad Tree Brewery and Oakley Wines.
The lavish buffet lunch, served on white linen draped communal tables was the culmination of over a dozen of Cincinnati’s finest chefs, local farmers, and purveyors. Organizing and “wrangling” this enormous group of talent fell into the laps of Chef Jose Salazar and his wife Ann. After the guests had their fill, (with, as you can imagine, most going back two to three times) Dr. Louis Muglia, Director of the Center for the Prevention of Preterm Birth at Cincinnati Children’s, shared details on the ground-breaking developments of his organization. Guests asked questions and left very well sated indeed. If they’re like us, they went home and took a much needed nap.
Written by Ilene Ross
Photography ©Gina Weathersby

Taking a walk ~ with Abby Artemisia

You may be noticing that the leaves are off the trees in this post, and yet it is almost the middle of June outside. That’s because Ilene and I worked on this story ~ that appeared in CityBeat’s April Green Edition ~
back in February, but we had a few more images from the day that we wanted to share on our blog. Be sure to read Ilene’s full story {here} as she is, among wearing many other culinary hats, also a contributing writer for CityBeat’s food column.
Her article is on outdoor edibles and our guide on this brisk winter morning was the wonderful Abby Artemisia, a botanist, herbalist, native plant specialist, who feels that her life’s purpose is ‘to connect or reconnect people with nature to create healing for humanity and the Earth and to empower people with their own health naturally.’

We accompanied Abby on a walk through College Hill’s LaBoiteaux Woods learning the finer points of foraging edibles.
Admittedly, I am pretty new to this and was surprised at how much of what we saw was edible and/or medicinal. The most important rule to walk away with is unless you KNOW what you are foraging, DON’T eat it.
Be sure to read all of Abby’s rules in the article, another of which is to, of course, RESPECT MOTHER NATURE.
She leads a “Friday Frolic in the Forest” walk in LaBoiteaux Woods weekly. For more information, contact Abby directly at abbyartemisia@gmail.com/513.307.5226.

Thank you, Abby, for sharing your knowledge, wisdom, and a few tasty treats from the ground with us on that brisk winter morning.

Spicebush buds (above, right).


Multiflora Rosehips (left) and more Spicebush (right).

Mellein (left side), Chickweed (top right and bottom middle), Woodmint growing on a tree root (bottom right).

Abby’s pin….a Lotus flower;)

513{eats} (fabulous) contributing media designer, Eric Hintz, just happened to tag along on one of Abby’s Walk’s in the Forest. This is what he saw….{just click on the image below}

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