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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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Wednesday, April 30, 2008

Reaching the Summit

The Midwest Culinary Institute at Cincinnati State isan increasingly important part of the local dining scene, as students graduate from the new program in the state-of-the-art facility. Now there's a new way for the public to get a look at the program and see what the students are capable of.
The Institute's public restaurant will be opening this month. The Summit will be a fine-dining restaurant open on weekends, giving the culinary students in the program a chance to do co-op jobs that are integrated with their studies. Dean Dan Cayse says they launched a national search for a chef to head the kitchen, and they ended up with a graduate of the program. Matt Winterrowd has worked with Jean-Robert de Cavel, at Boca, and most recently at Daveed's. He and Donna Schmidt, who will be in charge of the front of the house, are the only two employees. Everyone else working at the restaurant will be students. Cayse said he hoped the experience would be so positive that the best students in the program would want to work there. The offerings will change frequently, so students will have a chance to create dishes and shape the menu.

The restaurant has been used before now as a lab for the capstone class that students take, but this is its debut with regular hours for the public.

I haven't yet seen the menu with prices, but Case said it will be affordably elegant, because part of the restaurant's mission is to expose more people to fine-dining experiences. It will be reservation only on Thursday, Friday and Saturday nights. First night is May 23. http://www.midwestculinary.com/ , 513-569-4980


4 Comments:

at 12:57 PM Blogger Julie Gaw said...

sounds great. i'm looking forward to trying it.

 
at 1:30 PM Blogger Kel Klump said...

Were looking forward to this as well. My boyfriend loves taking cooking classes there (and I love when he does). It will be a great way to try their foods and support local up and coming chefs.

 
at 1:45 PM Blogger Chip said...

This is very exciting. We'll have to see how this turns out.

 
at 1:49 PM Blogger Cin Twin1 said...

I see they are already linked with Opentable.com....I will try it out just to get points!

 
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