Tag: food

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Arts & Entertainment News

Over-the-Rhine rec center to offer Final Friday skate

Over-the-Rhine has a skating rink.

No, seriously. The Over-the-Rhine Recreation Center, located just steps away from Findlay Market, houses a 365-person capacity roller skating rink in its lower level that is in pristine condition. Caitlin Behle of Far-I-Rome Productions has stepped forward to bring new attention and patronage to a little-known space, in a way that is both fun and supports the neighborhood.

The Final Friday OTR Skate roller disco party hopes to become another staple in the myriad of events that bring people into Over-the-Rhine on the last Friday night of every month. From 8pm to 11 pm, two dollars buys skate rental for the evening. Two local DJs, Positronic and Dirty C will be providing music, and Cincinnati’s newest food truck, Taco Azul, will be stationed outside with taco treats. Artist collaborative SuchandSuch will have an art installation in the space.

All proceeds from the event will go directly to the Rec Center – everyone involved is offering their services for free. According to Behle, the OTR Skate, at its heart, is about helping the community.

“The OTR Rec Center is an invaluable resource to the community,” said Behle, who is an Over-the-Rhine resident and supporter. “They do so much with the little they have. I wanted to do something unconventional that benefits Over-the-Rhine and the people that live here.”

Another huge part of Behle’s motivation to host the event was to inspire and excite the creative community that is currently in the city. “Look, Cincinnati has all the potential of any other city,” explained Behle. “Tons of people that have so much creative power are leaving. We need to do more things to keep people here.”

Future skates could expand to include the Cincinnati Roller Girls, as well as expand into a side room to sell and display artwork from local artists. Yelp! Cincinnati is an event sponsor, and Southpaw Prints worked to create the initial poster.

The Final Friday OTR Skate is Friday, April 29 at the OTR Rec Center (map), and will take place from 8pm to 11 pm.

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Business News

World Food Bar Restaurant Group to open new restaurant in East Walnut Hills

Six months have passed since the opening of Mayberry Foodstuffs in downtown Cincinnati, and for Chef Josh Campbell and his business partners, it is time to try something new. The team will open a new restaurant called The Skinny Pig in East Walnut Hills this May. The restaurant, Campbell says, will feature flatbreads, salads, and his specialty – pork.

When Herbert Hood, owner of the buildings on Woodburn Avenue , first visited Mayberry Foodstuffs, he asked Campbell to open another small grocery concept in place of the beloved, and recently closed, Lucky John’s Market in his neighborhood.

After learning about Campbell’s cooking background, the pair decided that opening a restaurant would be a great use for the 750-square-foot space. After signing a 15-month lease the whirlwind renovation process, for which the World Food Bar group has become known, began.

Campbell, along with his business partner Jerry Murphy and sous chef Kevin O’Connell, say they are jumping in to the new concept and location head first.

“Everybody says when opportunity knocks, you should go for it,” Campbell says. “Why not? It’s a natural expansion of what we’re already doing, and we want to reach new people. I’ve surrounded myself with such great people, and it just makes sense.”

Collectively, the team works interchangeably between the Mayberry restaurant as well as Foodstuffs, and The Skinny Pig will be another hock of the hog. The pressure smoker for The Skinny Pig will be housed at the Vine Street kitchen, and the entire team, from Campbell to the dishwasher will work together to complete the trifecta.

The Skinny Pig will be located in the DeSales Corner business district of East Walnut Hills which already boasts other restaurants, luxury apartments and art galleries, and Campbell believes the neighborhood is the next up and coming area in Cincinnati.

“The downtown area is beginning to be saturated with restaurants,” says Campbell. “In this area you have Blue Cross Blue Shield, St. Ursula Academy with students who can go off campus for lunch, and several doctor’s offices filled with people looking for healthy, flavorful food options.”

Campbell says that the main menu concept is a variety of blue cornmeal flatbreads with assorted toppings, baked to order in a wood burning oven, along with unique salads. The goal is to operate an eatery that is accessible to every palate, with offerings running the gamut from wild mushroom pate to smoked pork shoulder, and everything in between.

After the first 30 days of operation, he intends to open an expansive courtyard, with an outdoor grill and live weekend music, that can accommodate an additional 20 to 25 people. With exposed brick, an open kitchen, and a relaxed atmosphere, visitors will experience a homey, accessible meal in a sit down, waited-table style, run by locals that genuinely care about the area and the dining experience.

“Lots of people in the city are investing in different areas of the city’s core,” says Campbell. “The suburbs – they come and go. We need to get back to that era of small mom and pop places that care about their customers and build relationships. I’m a businessman, but my goal is to grow and make sure that the people that are around me can survive, live well, and have fun at work. I’m trying to get that message out to people – to just do the right thing.”

Photograph of Chef Josh Campbell inside Mayberry by Jake Mecklenborg for UrbanCincy.

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Business News

UC Farmers Market celebrates growth, kicks off fourth year of operation

The University of Cincinnati seasonal farmers market will begin its fourth year of operation today after being cancelled last Monday due to inclement weather. The market will run from 10am to 3pm and will include offerings from eight to ten vendors.

The 2011 year brings with it continued growth for the UC Farmers Market. Since 2008, the seasonal market has seen its number of vendors increase roughly 33 percent, hours and days of operation expand, and the number of students showing up to the markets grow. According to Shawn Tubb, the seasonal farmers market had humble beginnings.

“A farmers market is something that I and many other students had asked about hosting on campus, as other colleges were having them around the country,” explained Tubb who currently serves as UC’s Sustainability Cooridnator. “It was mostly seen as a one-time event, both to publicize local food and Findlay Market, and also hopefully convince MainStreet that it was something that could be done on a regular basis.”

Following the initial market, Tubb says, MainStreet leaders were impressed with attendance and the popularity of the market. That early success led to the support for future markets.

The UC Farmers Market now operates every Monday and is scheduled to operate until June 6 this spring. A second seasonal market will take place in the fall and continue in the same spirit of promoting local food and many Findlay Market vendors who are otherwise closed on Mondays.

“If we want to sustain our neighborhoods, and seek to improve our communities and reduce crime, it starts with taking down some of these barriers and reaching out to each other,” said Biology and Environmental Studies major Brian Kunkemoeller. “We’ve lost touch with each other, and the real beauty of the farmers market is seeing real people connect in a backyard or corner market kind of way.”

The University of Cincinnati seems to agree with Tubbs and Kunkemoeller about the importance of having the seasonal markets. After discussions began in May 2010, UC’s Office of Sustainability has agreed to operate the markets themselves and pay students to staff general operations.

Students or members of the general public interested in attending one of the weekly UC Farmers Markets this spring can do so by visiting the university’s MainStreet (map) on Mondays between 10am to 3pm. The markets are free and open to the public. Metro bus service provides convenient access to the uptown area.

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Business News

Taco Azul to finally hit Cincinnati’s streets in time for Reds Opening Day

A new California-style food truck will bring authentic Mexican fare to Cincinnati’s streets just in time for Reds Opening Day this Thursday. The food truck, long anticipated by Cincinnati’s street food connoisseurs, will feature a special al pastor available on tacos, burritos, tortas and gringas – a style of quesadilla from northern Mexico.

Taco Azul owner and operator, Gary Sims, says that he has been very excited to begin operations in his hometown after living in Los Angeles for years.

“When I moved back to Cincinnati I was surprised at how much had changed, especially in our urban core. Younger people were staying in the city and couples were moving back into downtown and Over-the-Rhine,” Sims told UrbanCincy in an exclusive interview. “There was also a culinary rejuvenation here. I could actually find good sushi in Cincinnati, and I just felt that with all of this, the timing was perfect for a Cincinnati taco truck.”

Since Sims has been back in Cincinnati he says that he has also been encouraged by the work of City Councilwoman Laure Quinlivan who led the effort to create food truck parking locations throughout the Central Business District. But he does hope that more can be done to further accommodate the burgeoning food truck industry.

“Maybe in the future we could have some temporary spots for food trucks during special events like ball games, concerts or festivals. But as I said, I cannot imagine a more welcoming city council than ours here in Cincinnati.”

The desire for special event parking locations has been echoed by other food truck operators including Café de Wheels. Both food truck operators have recently expressed interest in being more closely located to Great American Ball Park for Reds Opening Day, and other special events taking place at The Banks.

“I grew up in Cincinnati, and even as a kid I can remember Opening Day being the biggest day of the year for this city,” Sims explained. “The Reds have such a great history here in Cincinnati. It is our unofficial start to spring.”

After Reds Opening Day, Sims says that customers will be able to find Taco Azul for late night food between 11pm and 2:30am in Over-the-Rhine, Northside, Mt. Adams or Downtown. He says that their lunch schedule will vary, but encourages customers to follow Taco Azul’s Twitter and Facebook accounts for live updates.

To ensure no confusion, Sims notes that Taco Azul stands out from the other local food trucks (stay up-to-date on all of Cincinnati’s food trucks through UrbanCincy’s comprehensive Twitter stream) because it is the only place to find “authentic Mexican street food,” and that food is self-contained and cooked-to-order on the truck. As the truck matures he experts to also offer specials, breakfast and try other food fusions with Latino fare.

“I love Café de Wheels and the other trucks here in Cincinnati. I think we will compliment each other and bring this city variety, and a new street cuisine that is hard to find outside of a few major cities.”

Taco Azul photograph by Thadd Fiala for UrbanCincy.

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Arts & Entertainment Business Development News

Get sneak peek of nearly completed first phase of The Banks tomorrow

As the Cincinnati Enquirer so often likes to remind us, The Banks has been decades in the making, and after much political infighting, the project is finally coming to fruition. The massive mixed-use riverfront development project saw its first business open on St. Patrick’s Day and will soon start welcoming hundreds of new residents.

Developers have decided to invite those interested along for a tour of the $90 million first phase (map) that is nearing completion on Wednesday, March 30. The event is free, but reservations are required in order to participate in one of the two tours.

Tours will meet in from the National Underground Railroad Freedom Center and will begin at 4:15pm and 4:30pm. Following the tours, there will be happy hour drink specials and light appetizers at the Holy Grail Tavern & Grille. Those who wish to attend one of the tours are asked to contact Mary Kathryn Kennon at mkennon@carterusa.com (please indicate preferred tour time in RSVP email).

For fun, you can also RSVP to the event’s TwtVite page brought to you by UrbanCincy and The Banks Master Development Team.

The Banks phase one photograph by Thadd Fiala for UrbanCincy.