Previous

Recent From bits and bites

Mini-Review: Mike-Sell’s Cincinnat...

Mini-Review: Mike-Sell’s Cincinnati Chili Chips & Buffalo Puffcorn Delites Posted by on Mar 17, 2014

Recent From cocktail Hour

Cocktail Hour: The I-75 from Metropole

Cocktail Hour: The I-75 from Metropole Posted by on Feb 14, 2014

Recent From health and wellness

Fit Friday: Fitnext

Fit Friday:  Fitnext Posted by on Sep 27, 2013

Recent From news

Pontiac Bourbon & Barbecue to open ...

Pontiac Bourbon & Barbecue to open in Summer Posted by on Feb 28, 2014

Recent From recipes

Super Bowl Recipe: Confit Chicken Wings ...

Super Bowl Recipe: Confit Chicken Wings from Local 127 Posted by on Jan 31, 2014

Recent From reviews

Mini-Review: Mike-Sell’s Cincinnat...

Mini-Review: Mike-Sell’s Cincinnati Chili Chips & Buffalo Puffcorn Delites Posted by on Mar 17, 2014
Next

Recent Posts

Cocktail Hour: The I-75 from Metropole

Feb 14, 14 Cocktail Hour: The I-75 from Metropole

Posted by in cocktail Hour

Metropole has just introduced a brand new cocktail menu, which I received a press release the day after I tried it.  Whoops. On Monday, I had several former coworkers in from out of town.  After hopping from Salazar, to Lackman, to Obscura, we finished the night at Metropole.  Coincidentally, Salazar has a cocktail named after the...

read more

Weekend Roundup: Kaze, Cheese & Valentine’s Day

Feb 07, 14 Weekend Roundup: Kaze, Cheese & Valentine’s Day

Posted by in news

This weekend has a few interesting things on tap, and I’m also going to share some Valentine’s Day ideas so you can plan ahead, and not have a case of last-minute panic.  Me, I’ll be at Dixie Chili like I always am on Valentine’s.  You guys can enjoy the prix fixe menus.  As I get more, I’ll share them...

read more

Super Bowl Recipe: Confit Chicken Wings from Local 127

Jan 31, 14 Super Bowl Recipe: Confit Chicken Wings from Local 127

Posted by in appetizers, chicken, recipes

This isn’t my recipe, but boy, does it sound delicious. It involves cooking chicken wings in schmaltz, also known as chicken fat– you can use oil too, but it’s not quite the same– for a confit. Then they’re deep-fried and coated in a spicy Korean sauce. Healthy? No. Delicious. Um, yes. This recipe is...

read more

Review: Garden of Flavor Juices (and Pressed Juicery, too)

Jan 30, 14 Review: Garden of Flavor Juices (and Pressed Juicery, too)

Posted by in reviews

Juicing is ALL the rage. At my sales meeting earlier this month,  I heard at least two references to juicing, one from our National Sales Manager (who apparently got a juicer for Christmas) and juices were available at breakfast and snacks (in past years, it was always soft pretzels and chocolate chip cookies).  What a change. I...

read more

Art of Food: Friday, February 28th

Jan 30, 14 Art of Food: Friday, February 28th

Posted by in bits and bites

Art of Food gets bigger and better every year. Each year, chefs and artists take over the Carnegie with food-themed art, both edible and not. The exhibit runs through March 16th, but the best time to go is its opening night on Friday, February 28th.  The event includes bites from chefs all over the country, art, and this year  a...

read more

Super Bowl Recipe: Stuffed Mini Peppers

Jan 28, 14 Super Bowl Recipe: Stuffed Mini Peppers

Posted by in appetizers, recipes

Terry likes the hearty. I like the less hearty, I guess. I made this super-easy recipe for the first time for a Junior League tasting event. 60 of them, actually. Finding 60 tiny sweet peppers was a bit of a challenge, but the best place for them? Kroger on Vine. Exact same brand as Whole Foods, about 1/4 of the price. (Look,...

read more

New Executive Chef for The Palace Restaurant

Jan 27, 14 New Executive Chef for The Palace Restaurant

Posted by in reviews

Chef Joe West, a Kansas City native, is the new Executive Chef at The Palace Restaurant. West, born in Japan, learned to appreciate food under his mother (a server at two high end restaurants in Kansas City) taught him to embrace food culture. He began cooking at 16, later learning under several Food + Wine Best Chefs and James...

read more