A Mouthful

I Was Asked Why?

noreply@blogger.com (Ken) — Tue, 09 Mar 2010 02:57:00 +0000

So when you are at least five years old you learn one of worlds most loaded question ever spoken, Why? It was always, why, reason was because we are filled with wonderment and sincerely wanted to know why. This is why I think I took everything apart in my house at one point. Funny thing I never really figured out why some things worked just got yelled at a lot.

So why am I bringing this up you ask....

Today I was in the Business Technologies office at school waiting for one of the Chefs to show up so we could have a meeting about next term and classes. I was wearing my chef uniform from head to toe and I was a little dirty considering I just came from my 7:30am Cooking 2 Lab class. To be honest I was a little tired. I wasn't alone though, there was a nice younger girl sitting directly across from me, looking like she was waiting to meet with someone also. All was quiet when she asked me bluntly, "Why did you choose to do Culinary? And is it hard?" Wow, I am sorry I thought I was on some hidden camera show or something? I also thought this was carefully staged question by one of my chef instructors to see if I could articulate the correct answer. Upon review, I just realized by my posture and the unmistaken look of sleep deprivation that this was real. My first reaction was to just laugh nervously and to choose my words wisely. I told her that is a loaded question, one that could take all afternoon to answer.

I told her that I chose Culinary Arts because from a young age I have been fascinated by the thought of food. The thought of taking innocent ingredients and putting them together and make some amazing is awesome. I also told her that it shouldn't be fun, with the long hours, the yelling, the stress, and the sweaty mess I seem to become everyday at work. However, for some reason it is fun, but fun in a way that borderlines on insanity. When you look at it from the out sided it seems the direct opposite of fun, it looks like hard work. It is hard work but gratifying and its a high that can't be found in a the bottom of a bottle or in pill. I think she was satisfied with the answer. Then I asked her if she was thinking about Culinary and she replied, "No, I am in nursing." I got up as I was leaving for my meeting and I said, "Next time I would love to ask you the same question."

As I headed home and got out on my bicycle to knock down some miles I kept thinking about that question. The funny thing is that the question of why never filled me with doubt like it would normally in past life endeavors.

Life isn't a question of why, but more like why not?

Greenhorn

noreply@blogger.com (Ken) — Sun, 21 Feb 2010 06:24:00 +0000

So as my culinary journey continues it has brought me to my first job in a real kitchen. I am working along side Executive Chef Chris Ropp at the Kenwood Country Club. Chef Ropp was my Cooking 1 chef instructor at the Midwest Culinary Institute.

With this being my first job in a kitchen, there is not much room for screw-ups by the new guy. Last weekend was my first weekend, and the pace was crazy quick. Not only quick but long for a fat guy like me. Although I must say that when the adrenaline gets pumping there is, nothing more fun and I love it for sure. The flames, the yelling, and satisfaction of a job well done. Did I mention the yelling, I love it.

Not sure if anyone from work reads this, but if you are let me say thank you for your patience and understanding. Also thank you for keeping the hazing to a minimum.

Get out and eat the world

When Fish Sing

noreply@blogger.com (Ken) — Sat, 20 Feb 2010 05:47:00 +0000

Well it is Lent and you know that that means, one crazy singing fish!

The On-Going Saga Of The Lunchbox

noreply@blogger.com (Ken) — Thu, 18 Feb 2010 16:09:00 +0000

I am the Lunchbox..coo coo ca choo....

According to the calendar it is winter and well let’s say it is living up to expectations, and actually exceeding those expectations. Any how I have been spending time indoors, which means I have been cooking and eating and eating and eating. This however is not good because unfortunately I am not eating well. If you know me this is an issue. Now I will spare the self pity. I don't eat healthy it’s pretty simple.

So I find myself a little wider than normal by this time of year. Now don't worry I am not at biggest loser size but if I ate what I really wanted I would be for sure. My biggest issue is that I don't move my booty enough. Now I do dance like mad man or at least when I am watching DVR'ed episodes of Ellen. But one minute a day is not even burning off the creamer I had in my coffee this morning.

So why no exercise? First of all you should know I am pretty lazy by nature. Yeah I am that guy who sits on his arse and then complains about being a wide human. I have always worn this label well. Now I do, as the weather gets warmer, get on my bike and move the muscles and lose weight and go into my wanna be Lance mode. Just wait for it; this will rear its ugly head around the middle of April. Be prepared to set your watch to it and enjoy a laugh and point a huge L in my face.

So how do I change this pattern? I am not sure and I don't have some boring list of BS I intend to do differently because at this point I realize I will not follow it, and I will still remain a wide human.

My hope is that the numerous folks who frequent this blog will be able to offer up some suggestions. So watcha got?

Meanwhile I will be wearing my badge of the Lunchbox.... and the saga continues.

What Authentic Really Tastes Like

noreply@blogger.com (Ken) — Wed, 03 Feb 2010 06:09:00 +0000

As you can see from the new look of my blog that I am a big fan of the Findlay Market. I believe it to be one of most overlooked gems of downtown Cincinnati. A great place to fine thefreshest fruits and vegetables available anywhere locally, it has became one of my favorites places around. I joke with my friends and tell them I consider it my Graceland.

So let me tell you what I love to do upon arriving to the Findlay Market. Before I start filling my bags with fresh meat and vegetables for that evening’s dinner, I have to stop by one of my favorite places on earth. It is called Taste of Belgium so I can get my waffle fix. Yes waffles, that’s right but don't be fooled these are very different than your, just add water variety of waffles. No, No, this is an authentic Liège waffle. The city Liège, Belgium is known throughout Europe for its waffles. The owner Jean-François Flechet should know because he grew up near Liège and was handed down this tradition of making some of the tasty waffles I have ever had in my life.

So what makes them so tasty? There are some basic differences you will find in ingredients and equipment that is used to produce these incredible waffles. First, they are made from thick dough and a coarse Belgian beet sugar. This creates a very unique caramelized sticky and delicious waffle. In addition, the waffles are pressed by a solid cast iron press, which also contributes to the caramelized sticky perfect waffle. This waffle has a rich vanilla flavor and is made to be eaten as an "on the go" item when wrapped in paper when served.

There are many ways you can dress your waffle with fruit and whipped cream or both. It makes a great snack or a fun dessert to be shared with someone else. Did I just say share? What am I thinking, get your own.

So what if waffles are not your thing and you want something else Taste of Belgium has just what you need. Crepes, yes crepes made to order in a variety of different flavors and fillings. You can get sweet of savory ones depending on time of day. I have had the banana and Nutella crepe and it was simply amazing.

Can't get down to the market but you want a waffle? No problem you can pick up them up all over town at these following locations:

◦Market house at Findlay Market

◦The Coffee Shop on Madison in O’bryonville

◦Coffee’n'Cream in Fairfax

◦Pleasant Perk in Pleasant Ridge (weekends only)

◦Whole Foods Market (Hyde Park & Mason)

◦Bigg’s (Hyde Park & Mason)

◦Daveed’s

◦Mokka

◦Lookout Joe

◦Mammoth Coffee

◦Coffee Emporium (Hyde Park, Downtown & Xavier)

◦Sidewinder

Still cannot make it out to pick them up no problem you can have them shipped to you. Just call 513-381-3280 or email at info@authenticwaffle.com.

Taste of Belgium can also can cater your next morning meeting email them or call for details.

Follow Taste of Belgium:

Facebook
Twitter

Hours: Tue-Fri 9am-6pm, Sat 8am-6pm, Sun 10am-4pm

It is hard sometimes in life to slow down and enjoy every moment. So next time you are close, stop by the Findlay Market and visit The Taste of Belgium and take some time to enjoy what authentic really tastes like.

Tweetup At Findlay Market

noreply@blogger.com (Ken) — Mon, 01 Feb 2010 19:01:00 +0000

Do you twitter? If not you should, it is a great place to meet new people and network with some of the coolest foodies around. I twitter, you can find me at kendurbin, sign up and add me and I will include you in my foodie friends feed list that I have on my blog.

So hopefully you signed up on twitter by now so know I can invite you to the Tweetup At Findlay Market. Saturday 2.6.2010 at High Noon. We will meet at the Internet Café and Art Gallery across from Silverglades.

Tweep Specials: Taste of Belgium--savory crepe and a waffle with toppings for $9, World Food Bar--buy $10 get 1lb. of a salad free, Daisy Mae's Market--free bananas with $5 purchase, Dojo Gelato--Purchase a pint, get the second for $5.25.

So use the link below to sign up and join us and eat and be marry!

http://twtvite.com/8s7b8a

Rite Of Passage

noreply@blogger.com (Ken) — Thu, 28 Jan 2010 15:50:00 +0000

Well it was bound to happen; yes, I cut myself in my practical final exam for cooking one. Don't worry I did fine on it, but I could've done without all the blood. Although, a friend of mine told me to look at it as a rite of passage as a chef, and I would have to agree with that insight. It seems a little cliché but somewhat cool in way if you think about it those terms. Trust me I could've done without the cut and pain but the blood was a type of baptism into this world of dangerous elements. Fire and sharp knives are what attracted me to this career change, I love to play with them and make fun and exciting food.

So Cooking 1 is done, onto Cooking 2 and so the journey continues. What will be next? I hope that no more cuts for a while at least.

Take care and get out and eat the world

Finding Meaning In Food

noreply@blogger.com (Ken) — Tue, 19 Jan 2010 04:34:00 +0000

So I am almost done with the second term at the Midwest Culinary Institute and I find myself at a crossroads. I feel like I am at a point where I am coming to terms with how far I have already traveled and how far I have to go still in the world of food. On one hand, .I feel like I have taken so many leaps forward but still understand that is still so small compared to where I need to be thus far. I still do not have a firm grasp on why I am on this road of discovering this world of food and all things Culinary. One thing I do know is that this face will never been on the Food Network, and honestly, I am not really too disappointed in that, it was not ever one of my goals anyway. I know it is so cool to bash the Food Network as a culinary student but it serves a purpose and people love it so I will leave it at that. So with the bright lights of TV ruled out where does that leave me?

A Chef I suppose.... but at what point do you assume the title "Chef ?" To me, no matter how hard I work and learn I do not think I would ever consider myself a Chef. I would prefer to use my new favorite word, bon vivant. Check the link, to enjoy the finer things of life. I think being a cook would give me a chance to do that or I would hope so right. I mean if not then why bother. I am not going to culinary school to be some wanna be celebrity chef that gets to do cooking segments on morning TV. Nah, I would prefer to be the quiet face behind the plate of food you just had. The plate of food that was just perfect to your eye and like sex when you put it in your mouth. Not knowing how many times I burnt myself making it just so you can enjoy it enough to forget it about an hour later.

I know this is a somewhat dark look at a future and that it may be brighter on the other side of the fence. Right now all I am doing is staring up at that fence wondering how big of ladder I will need. Sometimes life for me seems to be very confusing, but somehow I make it through, and normally for the better. Do not worry I am not going all sweet and sappy on you. It is not my style really, but I will say that food makes expressing myself a lot easier. Nothing like making something divine and letting it do the talking for you. I think some of my best conversations I have had was when we were both chowing down on something super delicious. I would take that over small talk about politics or weather any day.

Now there is no moral to this story, again that would be sappy and I prefer to sit quietly listening to some Led Zeppelin, "Going to California" in the background and ponder the future and dream my day away.

I'll Toast To That

noreply@blogger.com (Ken) — Thu, 31 Dec 2009 06:18:00 +0000

Life is too short.

Break the rules, forgive quickly,

Kiss slowly, love truly,

Laugh uncontrollably,

And never regret anything

That made you smile.

Life may not be the party

We hoped for,

But while we're here, we should dance.

Not Quite Hum But A Little Bugged

noreply@blogger.com (Ken) — Mon, 21 Dec 2009 21:11:00 +0000

So today we head into the last week before yet again another Christmas. Another year of waiting until the last minute to go shopping, and buying meaningless gifts for people you may or may not care about or even want to buy for really. I am not sure what a candle from Yankee candle really says? "The last time I was at your house it was stinky?" Despite that I will still buy gifts for everyone so they can just regard it as stuff, and pile it with their other stuff, and set it on its way to being on a table at their next yard sale. I usually exercise the common courtesy of requesting for the receipt of my gift before I open it up. Is that wrong? What if someone really did put in the time and research what I wanted? Unless I end up with four more hours in the day for sleep, then they didn't do efficient research.

So do I hate Christmas? No

I find that mostly I am not upset with Christmas or dislike it as a holiday; on the contrary I actually love the movies and the music. What disturbs me is the person who is always bragging about how many gifts they have to buy. This is the same person who feels the need to rattle off each item they have bought and who the gift is for. Please repeat this next line out loud and make sure you listen with your ears. "I don't care!" I know that may be difficult for some but believe me if you say it enough it will come to you. Now some will say that they buy the gifts so they can express their love for another person in their life. Well that may be true but I would prefer you just tell me you love me rather than say it with a twenty dollar gift card to Best Buy.

So where does this lead me? Most people upon reading this would say that I am anti-Christmas. I guess to a certain extent I am. I just see things differently. I see Christmas as a time to reflect on years past and relive memories with the ones you love the most. A time to reconcile past differences and come together even if for one day and stand shoulder to shoulder in spirit of Christmas. I guarantee you are not going to find that in an electronics store or at a toy store. You will find it in your heart. Listen to it, and maybe you can discover that love and togetherness is gift that is free but it’s the richest gift you can give.

Knowing My Don't Knows

noreply@blogger.com (Ken) — Mon, 07 Dec 2009 21:00:00 +0000

So another week in Cooking 1 and I must say the nervousness is somewhat subsiding and I am finally learning my way around. Today I was the designated Sous Chef, which is not as glamorous as one may think, mind you. Actually you have to make sure all cleaning is done at the end of the class. You guessed it, if it is not done, you must finish the task. Now don't get me wrong, I am not complaining at all, as matter of fact I like the additional responsibility. This class is about stepping up to the plate and making sure you do your best. And all yeah, not screwing up, which I fully expect to happen to me, but as for now I am good.

This week we actually got to produce some salads and make some dressings. Somewhat real food....hooray! The first task of the day was to make mayonnaise. Sounds pretty simple right? I mean how hard it could be to make some mayo. Well the first attempt of getting my mayo to emulsify was not too successful. Not sure why, but it just wasn't, and I had to start over. Humbling for sure but I wasn't the only one luckily. This brought to mind a quote that my Dad used to say to me,

"You don't know what you don't know until you try."

This is very important, I think, to my success in this class and going forward. I shouldn't assume that I know what I don't know until I try. Just because it sounds easy like mayonnaise I should first humble myself then proceed to follow each step as if I have never seen or heard of them at all. I guess when you finally understand what you don't know you can start learning correctly.

I hope that didn't bore you too much. Although I must say I am learning more about myself right now than I am cooking. No offense Chef Ropp, you are a true Iron Chef, and I am sure you will teach me a ton about the Culinary Arts. But right now it’s more about me discovering and learning about me.

So until next time....

"May foods make you full, but may love fill you up."

Red Beans And Rice Didn't Miss Him

noreply@blogger.com (Ken) — Thu, 03 Dec 2009 21:01:00 +0000

Cold weather upsets me.... it encourages me to eat more and exercise less. Which is good short-term but not for my waistline. With this said I must confess that since last August when I participated in the Livestrong Challenge in Philadelphia I have completely let myself become an even bigger fat ass. This is nothing new to me, I have been in this place before and lost the weight and been happy. The problem is that I never seem to remember what I did in the past to drop the weight. Then I normally just sit down with some nuetella and pretzels and try to remember. Again not very productive...one may say this is counterproductive. So where does this leave me?

I have to jump start my booty and get in gear.

Which means a number of things:

1. Go to the gym - No matter how cold or how nasty I currently look like in gym shorts.

2. Eat Better - And no this doesn't just mean no more super sizing at McDonald's.

3. Be Positive - Ummm I will get back to you on that one.

4. Learn Yoga - Yeah that's right, yoga.... I feel sorry for the person behind me in class when I am in downward dog.

5. Eat more things that are green - yeah okay and organic , geesh you hippies are killing me.

6. Set Goals - First goal, be able to brush teeth without my belly jiggling.

7. Just do it - Just not like Tiger Woods.

So there you go my full proof plan.... yeah I know go ahead make your own over/under bets. I would put 20 on two weeks.

Mise en place

noreply@blogger.com (Ken) — Mon, 30 Nov 2009 20:51:00 +0000

Hello again from the world of the wanna be chef.

Yeah, it took a week but I have a firm grip on where I stand in the culinary pecking order. And that would be at the very bottom. After two weeks in my Cooking 1 class my head is dizzy with what I need to remember and learn. For instance, today we went to a class instructed by Chef John Kinsella, pretty much the patriarch of our culinary school, to check out some of the ovens and other cooking equipment covered in the chapter we were studying. It was an advanced cooking class and you could tell because they were cranking out food I could only dream of making one day. At first it scared me because the whole confidence complex I have with myself. But then I realized these guys and gals all started just like I did. This is a process built on a very solid foundation. This school is not the place if you want to be the next food network guru with your own catch phrases. They don't teach catch phrases here, nor will they teach you how to wear the Mr. T starter kit or how to wear your sunglasses backwards. No this place is for folks who understand that you have to respect the classic way of doing things because that is the backbone to all things culinary.

So until next time remember……”eat or be eaten”

Cooking 1...Day 1 My Thoughts

noreply@blogger.com (Ken) — Tue, 24 Nov 2009 05:50:00 +0000

So the alarm went off this morning 5:30am and I willingly got up before the first snooze. Which is always the best and worst part of my morning? Oh, snooze thank you for my additional 5 minutes. Damn you snooze for ringing again and again. So why so cheery at such an early hour? Well today was the first real "cooking" class I have at the Midwest Culinary Institute. My first chance to prove I am the next Top Chef. I know I am laughing too...its ok ..its a joke. I am fully aware I am no where near were I need be and even if I thought I was I would still need years of experience. Besides this face is not made for TV.

So I arrived to the class 45 minutes early and to my surprise I was the third one there already. Looks like I wasn't the only one excited and extremely nervous. Speaking of nervous, I do something very annoying when I am nervous, talk a lot. For those who have known me for a long time you already know this about me. Although, Chef Ropp, the instructor didn't, and my first couple questions before class made me look like an idiot. Not sure what I was thinking but for a while I had a nice healthy case of vomiting of the mouth. Once I realized it I stopped immediately and sat as quiet as I could. Once everyone arrived, I noticed, for once, that I was not the oldest student in class...thank goodness.

By this time class has began and yes I am trying not to let my nerves show to everyone. The Chef Ropp began to go over some basic rules for the class. I could tell by the way he conducted the class that he was someone who was not going to tolerate an ounce of BS from anyone. In addition to that he seemed very organized again thank goodness. Believe it or not its hard sometimes to have an instructor who is organized. They drive me crazy.

I do not want to bore you with all the details of this six-hour class, which has no significance to you. For me, it was just another step on a journey to where...... I am not sure yet.. All I know is that it was a huge step to walk into that class and say to myself ......Yes, I commit to this and I have to succeed and ride this wave and not be afraid to get knockdown once and a while.

Good news though I did leave with all my digits intact!

Sweedish Chef Does Hot Sauce

noreply@blogger.com (Ken) — Thu, 19 Nov 2009 05:38:00 +0000

Food For Thought

noreply@blogger.com (Ken) — Fri, 13 Nov 2009 16:20:00 +0000

Okay, I know it has been a while but I must say school is kicking my butt. Although I did finish the late fall term with a 3.5 gpa so as for now I am meeting the challenge head on with success. For those who do not know I am currently attending The Midwest Culinary Institute at Cincinnati State. It is an incredible program and I cannot wait to get my hands dirty and dive in headfirst. However, I love food, and the food loves my gut, so it is a love hate relationship.

This term has taught me more about myself than I could have imagined. Throughout my life, I have struggled with confidence. Sure, I might put on a good face but always inside I have been riddled with doubt and low self-esteem. It seemed every time I started something worthwhile I would just quit or figure out a way to talk myself out of going forward. Trust me, I am not proud of it, but it has been the hurdle that has tripped me up and left me with some nasty scares. This last term of school was a battle for me on all kinds of levels and started to hear the whispers of self doubt and it was hard at times to not just fall back on that and pack it in half way through. However, I know this is it and I will not be given a second chance and I should take full advantage of the situation I am currently presented with at this point of my life.

For me this last year has taught me more than I could imagine and I have many people to thank. First, I would say my wife, Nicole, who was instrumental in getting me back to school, and without her support, I would be lost. Next would be all my friends, even the ones who don't really talk to me anymore, with you guys and gals I wouldn't have the support I needed to keep going.

Next term I will be taking Cooking 1 and it will be the first time I will be getting my hands dirty and cooking. I plan to use this blog to chronicle that voyage. Along the way, I plan to throw in some restruant reviews as a part of my continuing partnership with Cincinnati Taste Casting.

Eat well and let the food do the talking

.

Vito's Cafe, "A Music And Dining Experience"

noreply@blogger.com (Ken) — Fri, 02 Oct 2009 03:19:00 +0000

Before I get started with talking about this week’s Taste Casting event I just want to thank the new followers of my blog. We are now up to 4, and that means we doubled our viewership in one week! Look out, if people starting reading this for real I will have to learn how to write in complete sentences.

As for this week’s TasteCasting event I have to say it was the best dining experience since I started TasteCasting. This week we visited Vito’s Café in Ft. Thomas, KY. Even before I walked through the front doors I was greeted by a very quaint outdoor dining area landscaped with pink flowers. As I walked through the front doors Vito, and his lovely wife Mary greeted me with open arms and smiling faces. It was as if I was walking into their house and we had been friends for years. We shook and then they directed me to the cozy bar area where Vito began to describe his new micro brewed beer. How about that for service, walk in, and within minutes I am drinking a beer and being told the story behind the beer.

Started by Vito’s son Matt on August 9th 2009, The Red Ear Brewing Company is Ft. Thomas first and only microbrewery. I was able to sample the Cattail Ale, which is a classic full-bodied American Ale with attitude. With its whole leaf Cascade hops it brings just the right amount of bitterness to this Autumn Ale. If you are like me, and enjoy a fresh locally brewed beer I would check Vito’s Café on Wednesday night for Pub night. You can receive a free sample of the Cattail Ale as well as complimentary appetizers.

Once everyone showed up we were led to our table which was laid out very eloquently. Although Mary did tell us they refer to it as Brothel Sheik, I think it was very beautiful and inviting. Once I sat down and noticed there was a menu with all of the night’s courses and as I read it I knew this was not going to be just a normal dining experience. Before we ate Vito came out to let us know that the items we would be sampling are not even on the menu yet and we would be their guinea pigs. For me that would be just fine.

The first item or the Primo Assaggio or first taste was a Roasted Beet with Ricotta Salata. This was served in a spoon, was very refreshing, and really awakened my taste buds. This is always nice when you are having a multi-course meal

With a Beet red tongue, I sat patiently for the next course, which according to my menu was Beef Tartar with Sriracha Aioli and Fried Caper Berries. Shortly as the server filled my glass with wine I was presented with my dish. I love Tartar and especially beef tartar. There is just something about the freshness of the meat that gets me every time. With a fresh egg presented on top of the meat it was a classic dish but with and updated flare. I hope this makes it to the menu because I would love to have it again.

With some more wine and a smiling face I scanned my menu for the next course. This was Shrimp Bisque with a Petite Shrimp Salad and Micro Parsley. Soup, just what I have been craving ever since the temperatures dropped just this past week. As the Bisque arrived, it was served in a small Espresso cup. As I began to dig in Vito came by the table to describe how the Chef prepared this creamy and velvet soup. When the soup is made the Chef cooks it with shrimp shells and all to retain the natural flavors and bring out the slight salty flavors in the shrimp. Then the Chef sifts the mixture through cheesecloth and the result is a well-executed bisque.

One of my favorite parts of Vito’s Café is the singing servers and live piano. That’s right, you heard me correctly Vito’s Café offer live entertainment by having local students sing while you enjoy your dinner. This is a great value and something you just do not see anymore in fine dining. Another huge reason for the singing is Vito himself is a singer and a very good one I might add. He even got up in the evening and sang for us and it was excellent. When you have dinner next have Vito tell you his story of being a singing bartender, it is priceless.

As the singing ended we were presented with our next course, Baby Arugula Salad with a Citrus Gastric and Shaved Parmigianino. Yet again the Chef surprised the palate with a light and a nice break between courses. The arugula was gently drizzled with the orange gastric so not to break down the peppery taste of the Arugula.

The next dish I was a dish I had been eyeballing the entire evening ever since I looked over the menu. It was the Squid Ink Fettuccine with a Lemon Sage Butter. The best part of this dish to me in the presentation. Nothing like eating something that is black. Aside from the wow factor, Vito's Cafe does makes all their pasta in-house and that translate to lovely silky fresh pasta. There is a difference and it is what puts this dish at the top of my list for the evening. I was told by the Chef that this is going to be added to the menu so I will have to get it again for sure.

So by now my expectations have been met and exceeded, but what is that? There is another course? Its a good thing I am a hefty human because this was certainly a feast. The course was "Brasato Al Barolo" Braised Beef with Porcini Mushrooms with a Parsnip Puree. This dish was very hearty and cooked to perfection. There is a tendency when braising meat to over cook it slightly which makes it tough. But not at Vito's Cafe, because their attention to detail is unmistakable. I also like that they used a hearty wine like Barolo to braise it with, good choice.

So by now I was enjoying more wine and the server asked us if we would like coffee. I said sure and at that moment I realized it was time for dessert. I truly believe all meals should start with dessert but oh I can dream right. As the table got cleared and the coffee made it the table the desserts came out. I got the Raspberry Budino. Oh my goodness it was just the smoothest dessert I have had in a long time. There was also a Carmel and Chocolate offerings which we shared which each other. It was truly a perfect end to a wonderful adventure in food we all got to take that evening.

My bucket list is still very long and I hope one day I live long enough to the see the bottom of it. Meanwhile I try to experience as much as I can to knock items off one by one. One I feel like I could scratch off is vacation in Italy. Because tonight I feel like Vito and his staff took me there and exposed me what true Italian cuisine is supposed to be.

Thanks Vito and Mary I will be back soon.

*Note – The TasteCasting Team Members are not professional food critics. TasteCasting combines socially networked people and the social media platforms and applications they use to help establishments build awareness, announce grand openings, introduce new menu items, distribute special offers and encourage people to visit the establishment.

Thorton Melon I Am

noreply@blogger.com (Ken) — Tue, 29 Sep 2009 02:34:00 +0000

So I am about a month through my first term at Cincinnati State and I must say it was a lot more work than a anticipated. I am spending a lot of time on homework and frankly learning how to learn again. This is not easy for me, you know the whole "old dog, new tricks" deal. Well so far so good. I just need to learn that Triple Lindy and I should be just fine.

To Live, Love, Laugh and Learn (Tastingcasting At Donatos)

noreply@blogger.com (Ken) — Sat, 26 Sep 2009 03:36:00 +0000

So this weeks TasteCasting was at Donatos, to try the new Hand Tossed Pizza they are offering now. What is that you say?

I know its pizza.... But let me tell you story of why Donatos is not just "a pizza joint."

Donatos was founded in 1963 by college sophomore Jim Grote. The first Donatos was established in Columbus, Ohio. When Jim Grote founded Donatos, he did it with only $1,300 dollars in his pocket and a simple philosophy: “To make the best pizza and to treat others the way I would like to be treated.” Today this philosophy is still the driving force behind everything they do at Donatos—both in their restaurants and the communities they serve. As a result, their four cultural cornerstones of Live, Love, Laugh and Learn is the thread that weaves through the very fabric of what Donatos stands for.

Today, Donatos has nearly 200 restaurants in 5 states and is growing fast. And that original pizza shop on Thurman Avenue in Columbus, purchased back in 1963 is still one of Donatos busiest, most successful locations.

So as I arrived to the Beckett Road Donatos in West Chester I was greeted by one the nicest folks I have ever met in a quick serve restaurant industry. His name is Tom Santor,from Donatos Marketing deparmnet, and he was just a pleasure to have there walking us through the ins and outs of Donatos and their new hand tossed pizza. As we got seated I could smell the aroma of pizzas cooking in the kitchen, this was enough to get my stomach growling instantly. So for those who know me this makes me very anxious and chragry (cranky and angry) if my stomach doesn't see food quickly. So has I sat there with a watering mouth and noisy stomach Tom got up and began to give us a quick history of Donatos and described what went into the development of their new hand tossed pizza. You could tell that Tom really loves his job because he just lit up when he began to tell us about Donatos. This was refreshing because sometimes its easy to focus on the bottom line and not see value in being passionate about the food. Tom was passionate and it showed in everything he did. As Tom finished the pizzas started to arrive and I was a happy Ken.

While tasting the pizza I made it a point to try the traditional 100 pepperoni Donatos pizza I have loved for years. I wanted to compare it to the hand tossed pizza and see if their were any similarities and define the differences. One of the first things I noticed was how both were very fresh, something I have always come to expect from Donatos. Although that is were the similarities ended. The hand tossed pizza was was piled high with fresh toppings not normally seen in this segment of the pizza industry. With whole milk mozzarella cheese and a new sweet and savory sauce that is very tasty. When these ingredients come together it is truly a welcomed surprise. Tom also added that Donatos spent three years developing this crust for the hand tossed pizza. And you can tell because as you bite it you get a nice airy and slight crunchiness that is just great. But to really understand Donatos pizza you have to not only taste it but you have to make it yourself right?

Yeap, that's right, I got to go back to the kitchen and make my very own hand tossed pizza. Something I wanted to do ever since I walked through the door and smelled the delicious aroma from the kitchen. Besides I am culinary student, what better way to have some fun but to get my hands dirty. I mean I was getting to go to Donatos Fantasy Camp! So as we made our way back to the kitchen we got introduced to most of the staff including Chris but his name badge said Pete. He said Pete was a nickname, if I were to give him a nickname I would say he was the pizza king. Because this guy did a great job of walking us through the important steps of making the new and delicious hand tossed pizza. First we had to dawn our aprons and let me say I looked damn good in mine. I was also joined by my Tastecasting friend Jesy, she almost looked as good as me in her apron. So we went step by step in assembling our works of art. Well mine was more like abstract art. As we got done we shoved them in the oven and waited to see the finish products. I must say mine didn't come out as bad as I thought. Overall being the kitchen gave me a real feel for the attention to detail and passion shared by everyone at Donatos to make a great pizza. Also Jesy and I got a pizza master badge, I plan on sewing mine onto my culinary school backpack.

It should be noted that not only does Donatos have pizza but the make great salads, subs, and dessert pizzas. One in particular was the Apple Timpano. Its tender crust pizza filled with whole apple slices and topped with a brown sugar streusel and caramel sauce. Make sure try this you will not be disappointed. The nice part about Donatos they show the same attention to their other items as the they to to their pizza. So you can't go wrong!

Donatos is also on Facebook, become a fan of ther page and you can win your own pizza party along with other great prizes and giveaways. They also will always keep you up to date with the latest promotions and coupons being offered at Donatos. Also you can easily place your order online directly from their website.

Donatos promise is:

To serve the best pizza and make your day a little better.

Mission accomplished.... Give Donatos a call today and try the best new pizza on the block!

Donatos Pizza on Urbanspoon

*Note – The TasteCasting Team Members are not professional food critics. TasteCasting combines socially networked people and the social media platforms and applications they use to help establishments build awareness, announce grand openings, introduce new menu items, distribute special offers and encourage people to visit the establishment.

Echo....Echo....Echo...!!!

noreply@blogger.com (Ken) — Fri, 18 Sep 2009 02:38:00 +0000

Tonight I got to be a part of my first TasteCasting at Echo located in Hyde Park. Nestled within the Hyde Park Square it is more than your run of the mill restaurant, its a local landmark. Opened in 1945 by Louise Schwartz, this place was set up to cater to a predominate blue collar crowd. By offering home cooked meals it has built a great local reputation for great affordable food.

As I sat down I was immediately greeted by Angie, our server for the evening, with two great starters. One was the Party Caesar Salad and the other one was Bite size Crab Cakes. Both of these items are available on their Catering menu. If you are interested in letting Echo Cater your event. They will work with you in creating the perfect menu for your event. Just give Stephanie a call at The Echo (513-321-2816) to discuss all of the possibilities!

As I finished my appetizers I was able to just look around and take in the the charm and the history of the Echo. In this day of mid-size cookie cutter restaurants its nice to know the Echo is still around. The place you can go and meet the locals and have a cup of coffee and just know you belong no matter what. In a restaurant that is a good feeling to have and enjoy.

Well lets talk about the food. So we got a tasting menu and so upon looking at it we couldn't decide what to get so we just ordered one of everything. This is a dream for me. Because if I was able to do this at every place I ate I would. One of the items on the menu I just had to taste first was their Gazpacho. It was exactly what I expected cold, crisp and refreshing. It was nice to see the attention to detail given to the vegetables and how they were cut and served. This item is on their seasonal menu.

As soon as I finished about half of my soup the rest of the items we ordered starting showing up and quickly filling the tables. It was amazing seeing breakfast food along side turkey dinners and a Funky Chicken. Yeah, a Funky Chicken it was just of many items on the menu that were uniquely named. Which personally I love because I think it adds a bit more flavor to your experience. Besides with a name like that how can you go wrong right. Along with the Funky chicken we also had a Flying Pig that was pretty much a Monte Cristo sandwich, but it was super good. Anytime you can put powered sugar on a sandwich all I can say is, " you had me at hello... you had me at hello." A few other items of note would have to be some of the breakfast items. One it in particular was the Belgium waffle. It was light airy and so absolutely delicious. Now I know why the Echo is so crowded on the weekends for breakfast. Although Breakfast isn't all they serve weekly. The Echo has a great selection of dinners that can make any tummy happy.

Although as you know all good things must come to an end. As Angie cleared the table and my stomach was digesting the awesome food I just had I had to ask myself just one question. Do I have room for pie? Of course I have room for pie. So a few minutes later Angie came walking in with some of the sexiest plates of pie I have seen in a long time. They were Chocolate Moose, Cherry, and my favorite Pumpkin. After a few bites I could instantly recognize that these were homemade with a special love only found in a place like the Echo. From the moist flaky crust to the homemade whipped cream on top of each slice of pie we had, it was a great ending to a wonderful evening.

If you are looking for a home cooked meal at affordable prices with a bunch of love cooked in, please stop by the Echo. You will not be let down.

Check Echo out on the web:

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Gone Green

noreply@blogger.com (Ken) — Tue, 15 Sep 2009 03:14:00 +0000

Welcome to the new look of kendurbin.net. Yes I have gone green, well my blog has at least. As a new student at the Midwest Culinary Institute I have decided to take make this blog a more food centric place. I plan on blogging about the ups and downs of a culinary student. Also as a newly accepted member of the Cincinnati Tastecasters, I plan on blogging about all the tri-state menus I am going to sampling in the coming weeks.

Join me, lets learn this food thing together and let the food do the talking!

Food Porn

noreply@blogger.com (Ken) — Thu, 10 Sep 2009 03:38:00 +0000

Hey sorry for the absence but things have been hectic. While you wait for me to get my act together please enjoy one of my favorite stand-up guys, Jim Gaffigan, talk about food.

BTW... look for a re-designed website very soon.

Livestrong 2009 Reflections

noreply@blogger.com (Ken) — Wed, 26 Aug 2009 04:04:00 +0000

First let me extend my deepest thanks to those who donated and or supported me in any way for my Livestrong ride. Your gratitude will not be forgotten. As for Andrea and Christian you once again proved to me you are truly remarkable people and I consider myself lucky to call you two my friends.

So instead of giving you a boring play by play description of the weekend I have decided to share and reflect a little. Go beyond the details and let you inside my head. I know scary but stick with me.

To tell this story properly we have to start on mile 21. This is were I was faced with the biggest hill of the day. Actually it was the biggest hill I have seen on a bike. Immediately feelings of failure came over me. For some reason I became very scared that I wasn't going to make it up. Then as I started up I could see people getting off their bike and walking up the hill. As I kept climbing I was so tempted to just quit and and walk it up. As I shifted down to the granniest of all granny gears I refused to stop even if that meant I could pass out. When you reach that level of pain and suffering you learn a lot about yourself. I learned that I have more fight in me than I thought. Although that is not because of any hard training schedule or anything like that. No it was the countless stories I have heard of or read in the last year after committing to this ride. Stories of people who go through worst pain everyday just because of this disease we call Cancer. I also thought of the namesake of our team Mrs Marlene. Although I have never met her in person I feel like I know her enough to say she was a fighter. So as I drew near to the crest of the hill and got out of the saddle to push over I felt calm. Weird but as my legs went numb and then I knew I had made it over. She gave me the fight I needed to win that hill.

So as the ride progressed I made some friends and chatted a little. And as the finish line approached something very unexpected happen to me. I became very emotional. Yeah I cried, there I said it. Reason? Well ever since I lost my Dad 12 years ago to a heart attach I promised myself I would do something in his honor. Unfortunately I am very lazy so I never got around to it. Even though he didn't pass from Cancer I quietly dedicated this ride to him. So as I crossed the finish line it took everything I had to hold back my emotion. So Dad that was for you, thank you for being my Dad, my Father, and my friend.

So in closing one more thing I want to say so its official, yes it was the hardest thing I have ever done in my life. Mentally and physically. So if you think you are up for the challenge let me know and we can add you to the team for 2010.

Livestrong.

Thanks Tracey

noreply@blogger.com (Ken) — Thu, 20 Aug 2009 03:56:00 +0000

This is an email Nicole recieved from an old high school friend responding to a Fundraising email Nicole sent out. It puts things in perspective once again. Thanks Tracey for sharing your story.

Nicole,

It is good to here from you. I have received several of your e-mails and wondered how you are doing. I rode in a bike ride back in 2006 out in Lake Tahoe Nevada. It was for the Leukemia and Lymphoma Foundation. It was a wonderful experience and the lake and mountains were beautiful. How do I make a donation? Can I send it to you through the mail? Could you give me your address? We have a very special friend from churhc who is battling lung cancer and it is stage 4. Four months ago they gave him eight months to live. He will have his last chemo treatment next week. He is 66 years old and someone I look up to so much. His faith is amazing. He has not given up yet. I wish Ken luck and hope he has a wonderful experience.

God Bless,
Tracey

My Teammates For Livestrong

noreply@blogger.com (Ken) — Mon, 17 Aug 2009 13:50:00 +0000

Our team page