The Foodie Report
Ruminations on food, cooking in and eating out in our area.

It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.

Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.

Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.

Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.

Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Thursday, December 07, 2006

Peppered buffalo tenderloin

Wild Oats just sent me an e-mail featuring Light and Festive Appetizers, including this yummy one for peppered buffalo tenderloin with light horseradish cream. Yum. You can special order the buffalo from Wild Oats, or just use beef tenderloin.

Considering the fact that I just ate some delicious leftover filet mignon from The Precinct, sliced thin, chilled and smothered in horseradish, I think this is one for the "to try" folder.


at 2:26 PM Anonymous Linda Parker said...

You can also get fresh, local buffalo at Eckerlin's Meats in Findlay Market. They sell steaks, tenderloin and freshly ground buffalo - great stuff. Tastes more like beef than beef.

Per the Findlay Market Web site, Eckerlin's is open Tu: 8- 1, W: 7- 5, Th: 7- 3, F: 7- 5, Sa: 6- 5, Sun: 11 - 4. They're one of the storefronts in the aisle headed toward where the farmer's market is in the summer - not in the main Markethouse.

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