Chocolate Nutter Butter Pudding Cups

Remember those Snack Pack pudding cups? As a kid, if your lunch box didn’t contain one of those layered desserts, you were definitely not cool. I’m taking the Snack Pack to the next level here, adding in peanut butter pie filling and Nutter Butter cookies, but keeping the tasty chocolate pudding and the nostalgia. I like to make these parfaits in mini Mason jars with lids, so they are portable as well. Then pack them up for a picnic on the go, or top the jars with a themed plastic party pick. I whipped this last batch up for March Madness (the only sporting event I really care about) after I discovered the basketball toppers on Amazon. Be sure to make extras – these treats will get gobbled up fast by the chocolate peanut butter lover in your life!

Chocolate Nutter Butter Pudding Cups

Yield: 6 – 6 oz. jars

Ingredients

3 cups milk
1 tsp. espresso powder
5 oz box Chocolate  Pudding, Cook and Serve style
8 oz Nutter Butter Bites
1 1/2 c. heavy whipping cream
1 cup peanut butter, creamy
4 oz cream cheese, softened
1/4 c. powdered sugar, plus two tablespoons
Chocolate sprinkles and crushed Nutter Butters, for garnish

Cook the pudding with the 3 cups milk and espresso powder according to package directions. Set aside to let cool, placing plastic wrap against surface of pudding to prevent skin from forming. Let cool completely.

While the pudding is cooling, make the whipped cream. Beat the cream with an electric mixer until stiff peaks form. Sprinkle in the 2 tablespoons of powdered sugar and mix well. Reserve 3/4 cup of the whipped cream for garnish. Place the remaining whipped cream in a large bowl and set aside.

Next, make the peanut butter layer. Beat together the peanut butter, cream cheese, and powdered sugar until well incorporated and thick. Slowly fold in the reserved larger portion of whipped cream to the peanut butter mixture.

Assembly time: Once the pudding is no longer warm, divide the pudding in two equal portions, setting one half aside. With the remaining half, fill the bottom of each of the six mini Mason jars equally with pudding. Press 4 Nutter Butter bites into the top of the pudding layer. Next divide the peanut butter mixture in two. Layer in one of the peanut butter mixture halves over the pudding layer. Repeat, forming another layer of pudding, Nutter Butter bites, and peanut butter mixture.

To garnish, use the remaining whipped cream to frost a thin layer on top the pudding cups. Top the whipped cream with chocolate sprinkles and crushed Nutter Butters bites, or party picks of your choice.

Spin on the lids, pile the puddings in your bag, and get to snacking! Let me know what your favorite Snack Pack flavor is by shooting me a message on Instagram here. I definitely want to recreate more varieties!

Keep Connected,

Caroline

Looking for more dessert recipes? Try a few of my favorites:

1. Top Secret Chocolate Chip Cookies
2. Sugar Cookie Peach Cobbler
3. Sweet and Salty Cookie Skillets
4. Maple Molasses Cookies

Recipe inspired by this one from the Food Network: https://www.foodnetwork.com/recipes/paula-deen/peanut-butter-parfaits-recipe-1952553

Chocolate Nutter Butter Pudding Cups
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 3 cups milk
  • 1 tsp. espresso powder
  • 5 oz box Chocolate Pudding, Cook and Serve style
  • 8 oz Nutter Butter Bites
  • 1½ c. heavy whipping cream
  • 1 cup peanut butter, creamy
  • 4 oz cream cheese, softened
  • ¼ c. powdered sugar, plus two tablespoons
  • Chocolate sprinkles and crushed Nutter Butters, for garnish
Instructions
  1. Cook the pudding with the 3 cups milk and espresso powder according to package directions.
  2. Set aside to let cool, placing plastic wrap against surface of pudding to prevent skin from forming. Let cool completely.
  3. While the pudding is cooling, make the whipped cream. Beat the cream with an electric mixer until stiff peaks form.
  4. Sprinkle in the 2 tablespoons of powdered sugar and mix well. Reserve ¾ cup of the whipped cream for garnish.
  5. Place the remaining whipped cream in a large bowl and set aside.
  6. Next, make the peanut butter layer. Beat together the peanut butter, cream cheese, and powdered sugar until well incorporated and thick.
  7. Slowly fold in the reserved larger portion of whipped cream to the peanut butter mixture.
  8. Once the pudding is no longer warm, divide the pudding in two equal portions, setting one half aside.
  9. With the remaining half, fill the bottom of each of the six mini Mason jars equally with pudding.
  10. Press 4 Nutter Butter bites into the top of the pudding layer.
  11. Next divide the peanut butter mixture in two. Layer in one of the peanut butter mixture halves over the pudding layer.
  12. Repeat, forming another layer of pudding, Nutter Butter bites, and peanut butter mixture.
  13. To garnish, use the remaining whipped cream to frost a thin layer on top the pudding cups.
  14. Top the whipped cream with chocolate sprinkles and crushed Nutter Butters bites, or party picks of your choice.

 

2019 Restaurant Bucket List

One of my favorite ways to kick off a new year is to create a Restaurant Bucket List. I could pretend that I am going to clean out my closet this year, or resolve to eat less cupcakes, but an eating goal seems a lot more achievable. The past few years I’ve created this list (2016 list|2017 list|2018 list), it’s really helped me keep track what new (or new to me) spots I need to sample. Here’s to more carbs, cocktails, and copious amounts of food flights in 2019!

El Lugar

https://www.facebook.com/ellugar614/

Photo Credit: Instagram @ellugar614

Alpine, El Lugar’s sister restaurant, curated one of my favorite meals in recent memory, so I have great expectations for this tapas and wine bar. Even more exciting: the steak and wine flights (three steaks expertly paired with 3 reds)! This looks like this perfect place for shareables with friends.

Comune

https://www.comune-restaurant.com/

Photo Credit: Instagram @comune_restaurant

Who knew a plant-based menu could get this creative? I’ve been eyeing the cuisine at Comune lately, and it looks heavenly. There’s a focus on seasonal and local ingredients here, with dishes like Coconut Squash Soup and the Crispy Fried Rice with kimchi. But the veggie-infused cocktails have me really intrigued: roasted carrot rum and matcha gin sound like must-tries.

Coppa Gelato

https://www.coppagelato.com/

Another flight situation I need in my life: a gelato flight! This Westerville sweet shop boasts cannoli, coffee, and most importantly, cups of gelato. For the flight, you pick 4 flavors to devour in mini scoop form, and I’m already struggling to narrow down what my choices will be. Earl Grey? Pomegranate? Hazelnut Latte? I can’t wait.

Somewhere in Particular Brewing

https://m.facebook.com/sipbrew/

I’ve had Nowhere in Particular’s beers at other locales, when it was a nomad brewery under that name, but I’m more than ready to sip on Somewhere in Particular brew at their new home base in Upper Arlington. Those suds will be washing down some of the scrumptious-sounding snacks on the menu, like Crack Candied Bacon and Beer Queso.

The Lox Bagel Shop

https://www.facebook.com/The-lox-bagel-shop-184871475663343/

Photo Credit: Instagram @theloxbagelshop

You’ve likely seen social media photos of the beautiful beet cream cheese slathered on freshly baked bagels from Lox. I hope to join their ranks and nosh there soon, but it sounds like I’ll have to get up early. Bagels have been selling out fast because the eatery is so popular! Head to their Instagram page for more droolworthy bagel pics.

Helen’s Asian Kitchen

http://www.helenasiankitchenoh.com/

All my blogger buds raved about Helen’s spicy cauliflower dish, so when the restaurant closed, I was disappointed I never made it. Fortuntely, Helen’s and her famous fiery cauliflower meals are back, and 2019 is my year of redemption. I’ve got my eye on the bao and the green onion pancakes too.

Budd Dairy Food Hall

https://cameronmitchell.com/restaurants/

Coming later in 2019, this Italian Village concept is spearheaded by Cameron Mitchell Restaurants, so I know it will be wonderful. The teasers so far have indicated that there will be 9 restaurants, 3 bars, and pop-up dining at the location, as well as a rooftop patio and games. It’s also right across from Seventh Son, which doesn’t hurt either.

Pierogi Mountain

https://www.facebook.com/PierogiMountain

Pierogi are my weakness. Pillowy potato puffs that are socially acceptable to slather in butter and sour cream? Yes please. The Summit Street spot is rumored to have a spectacular version, and I can’t wait to try them. Bonus points for the second location coming to German Village this year too.

Belgian Iron

http://belgianiron.com/

Photo Credit: Instagram @belgianiron

Still more flights here! This time, I’m ready to try “wafel” flights in the Short North. This brand new joint is dishing up sweet and savory waffle varieties that I am more than willing to sample. Why pick between Lemon Creme + Berries or Balsamic Chicken Sriracha waffles when you can get both?

Tucci’s

https://www.tuccisdublin.com/

Sometimes the suburbs don’t get enough love, but I’ve heard great things about this Dublin favorite. I had a killer cheese plate here as part of the Celtic Cocktail Trail, but I need to return soon for a full meal. Calamari fries and osso bucco, here I come!

What dishes have you been drooling over so far in 2019? Did I miss any locales you love? Let me know in the comments below.

Keep Connected,

Caroline

Header Photo Credit: Instagram @belgianiron

Getting to Know: Perrie Wilkof, the Dough Mama

Perrie Wilkof is a trained pastry chef, and it shows in every crumb she creates at Dough Mama. I can’t get enough of her biscuits or Lemon Lavender Chess Pie, and Dough Mama’s maple milk is the stuff of legends. Plus, I jumped for joy at the news that the Clintonville brunch spot will be starting dinner hours later this year. However, there is so much more to Perrie than just baked goods! She is a cookie queen, a musician, a businesswoman, and a community activist too. Perrie is a great storyteller, and I think you all will really enjoy her honesty with these questions. There’s even a nugget about a Columbus baker romance! Keep scrolling to get the scoop on this Dough Mama, and make sure to learn more about Perrie’s business at the links here:

Web: https://www.dough-mama.com/
Instagram: https://www.instagram.com/dough_mama/
Facebook: https://www.facebook.com/doughmamapie/
Twitter: https://twitter.com/DoughMama

Photo Credit: @dough_mama

What is your most influential childhood food memory?

When I was 3 years old I ordered steamed clams for dinner, and my Step-Grandmother went crazy! She thought it was so inappropriate for such a young child to be eating food like that! My parents always tell this story because it shows I was an adventurous and enthusiastic eater from the get! I always say that I love to eat, and that’s why I do what I do, the palette has always been my most important tool!

What motivated you to open Dough Mama?

I always wanted to be my own boss, so that was probably my number one motivation. However, when I moved to Columbus, specifically Clintonville, five and a half years ago, there weren’t many places to get brunch, and I wanted some brunch, so I knew there was a hole I could fill. Also, I felt my style, being from another city originally, would bring something new to this ever-evolving city that I love so much.

What is your favorite food item on your menu?

My favorite food item on the menu is the granola! I love sweet and salty combos and this one has a lot of flavor. I like to put a handful of fruit on top and eat it with almond milk, starts my day off right!

Your pie comes in so many tasty varieties! Where is your favorite place to find inspiration when creating a new flavor?

I usually find inspiration for my sweet pies in food that I eat elsewhere. I like to translate non-pie desserts into pies. For instance, one of the first pies I created, and one of my all time favorites, is our Chocolate Orange Cream Pie, which was inspired by those dark chocolate oranges you get in your stocking that you slam on the table and it breaks into slices. I wanted to capture that experience in the pie, so I filled a butter crust with dark chocolate ganache and orange pudding, then topped it with whipped cream and lots of orange zest to ensure it really conveyed the aromatics.

How many pounds of flour do you go through in a year? It must be an insane number!

Hundreds! Actually its probably closer to 8000, that would be really fun to get an exact amount though!

The maple milk featured on the menu is such an wonderfully tasty beverage that you don’t see in Ohio very often. How did you develop this drink?

Maple Milk is the the only thing on our menu I can not take any credit for creating! When I was in college in western Massachusetts I used to do a lot of my studying at this amazing cafe on a waterfall called the Montague Bookmill. It was half an hour from my school but so worth the drive. I would spend all day there reading and writing, and they had the most amazing locally sourced food. Maple Milk was on their menu, and I would have one every day because it felt like such a treat. I always said if I ever open a restaurant I would serve that because it’s so unique, incredibly delicious, and it feels good to have items on the menu that reference my past.

Can you tell us about your worst kitchen disaster or a flavor experiment gone wrong? I like to know I’m not the only one with cooking fails.

Oh I have a doozy. I tell all of my employees this story because it has so many lessons embedded in it and I never want anyone else to experience it! When I worked at a restaurant in Brooklyn called Pies N’ Thighs, we used to make Buckwheat Waffles, once per week, in an 18 quart batch of batter. However Diners, Drive Ins, and Dives, came to the restaurant and once the episode aired, we started making that batch up to 14 times per week! I was in charge of making a HUGE batch, I believe it was 72 quarts (which required separating over 300 eggs!), and when the prep cook started cooking them, he said they were not right. We tried one and realized none of it had any sugar, and had I tasted the batter before handing it off to the cook, I would have known and could have corrected it! My boss was sooo pissed and really ripped into me, I felt horrible! It had wasted so much time on my part and the cook’s, and it was very difficult to incorporate the sugar back in, especially after some had already been cooked and therefore the ratio had been thrown off. Everyone makes mistakes, but it taught me to ALWAYS TRY MY FOOD before deciding it’s done, and also to be much more focused when mise-ing out my recipes. I’ll never forget it!

What cooking tool can you not live without?

My favorite tool is a bench scraper! I use it to cut butter, doughs, pick up broken eggs, and nothing cleans better, I love it!

Which Columbus establishment do you frequent more than any other?

Dan the Baker! Dan is my fiancé, however I would go there all the time even if he wasn’t! I am obsessed with their Lox Bagel, they have amazing specialty coffee drinks, and their Cruffin rotation is really inspiring! Plus I know everything is made with organic and high quality ingredients so I can feel a little better about the calorie intake!

What is your favorite locally made product?

Palo Santo Spray by Under Aurora! I keep it in my car so I can smell it all the time! It’s glorious!

What is your adult beverage of choice?

A Mezcal Negroni! It’s hard to find them but when they’re made right they’re SO refreshing!

Can you share your go-to recipe to make for dinner at home?

Our go-to is roasted chicken. We get an organic chicken from the grocery store and stuff lots of herbs and garlic under the skin. We lay tons of carrots, onion, celery, button mushrooms, and fingerling potatoes underneath, with lots of salt and pepper, a couple of whole heads of garlic with the tops cut off, and squeeze lemon juice over them. Then we make a rub out of salt, pepper, lemon rind, paprika, and olive oil and rub the chicken down. We put the chicken on a rack over the veggies in a deep pan and cook until the skin is nice and crispy. The veggies get caramelized and are so incredibly flavorful, the dish is simple, delicious, and pretty healthy.

Do you have a local charity or community organization that you would like to promote?

There are so many amazing ones, but right now a lot of my focus is on Planned Parenthood. I am a huge believer in women having the right to self-determine what they do with their bodies and I believe everyone should have access to good healthcare. I support them personally and we often have gatherings at the shop for people to learn more about the organization, and we do the Columbus Flea as well which gives a large portion of their profits to Planned Parenthood.

Do you have any fun hobbies or talents, other than making wonderful pies?

I play the banjo! I don’t have much time for it anymore, but I love to pull it out and play for hours, it’s very relaxing.

You recently expanded to selling your treats at the Dublin Farmers Market and were also a featured baker at Flavored Nation. Can you tell us more about what’s next for Dough Mama?

We’re hoping to do more markets. It’s so fun to connect with customers from other areas face-to-face! I also love connecting with local growers and makers who are also selling at the market. That’s how we source a lot of our ingredients. Collaboration and community are so important! Also, in the spring we will be opening for dinner! It’s a huge undertaking so we’re really taking our time, but we can’t wait for everyone to try all of our new dishes!

Don’t forget to stay tuned for Dough Mama’s dinner service announcement, and in the meantime, head over to Clintonville for scones, sweets, and avocados galore.

Keep Connected,

Caroline

Arena District Eats

The Arena District is more than just a place to dine when you’re attending a Clippers or Blue Jackets game! Although it’s an incredibly convenient place to visit for a concert or sporting events, I’ve been spending a lot of time in the area lately doing one of my favorite things – devouring delicious food! Throughout the course of this Arena District eating adventure, I’ve discovered a major obsession (the locally-sourced fare from Veranico, and especially their shortbread cookies), a new spot for brunch (hi, cinnamon roll pancake from Sunny Street), and loads of craft beer too. Whether you’re seeking brunch, dinner, or drinks, the Arena District has you covered – just keep on reading.

Brunch and Lunch

If you haven’t hit up Sunny Street Cafe yet for brunch and tried the aforementioned cinnamon roll pancake, you are missing out. This confection has an actual swirl of caramelized crunchy bits in the batter, plus a dulce de leche drizzle. If savory is more your style, there are some unique selections here as well – think stuffed biscuits and gravy or chorizo chili Tex Mex omelettes. The cute patio tucked on the side of the building is a beautiful spot for warm weather people-watching while you sip your coffee. There are also different kinds of flavored creamers on the table (this is important to me, ok?) and Sunny Street features Ohio maple syrup for their sweet dishes.

I wrote about Veranico in more detail here, but I can’t say enough good things about this concept. The salads are enormous, laden with toppings, and make even this anti-greens lady love their offerings. This spot is fast-casual but still gets as many ingredients from local farmers as possible, in addition to sporting craft beer, panini, and some utterly craveable baked goods.

Some other spots to sample: Zoup (feauring 12 daily varieties of warm and hearty soup) or a bison burger at Ted’s Montana Grill.

Dinner and Drinks

I’ve got nada but good things to say about Nada. It’s located right across from the Arena, has pork belly tacos, and a divine cheesecake with berry sorbet on top. This contemporary Mexican joint also makes a mean margarita and has a hip happy hour, meaning it’s an ideal venue for almost any occasion.

For burgers and brews, Half Pint is the perfect pre-game spot, or just to catch up with friends. The Pint Room’s sister spot boasts dozens of beers on tap from all over, and I can’t get enough of the just-crazy-enough PBBJ burger: peanut butter, bacon, and strawberries piled high on a patty.

Gordon Biersch is another crowd-friendly option for suds and spuds. The restaurant has beer flights with a fun twist: you pick 5 mini beers to taste, and your server surprises you by picking out the sixth one. My husband and I both raved about the cheese curd appetizer too – these fried nuggets are dished up with a sprinkle of candied bacon and side of creamy bacon dip for dunking. Definitely ask for extra of this stuff, because you won’t want to share. Other munchies you must order: the bottomless Legendary Garlic Fries, sky-high bread pudding, and the Marzen beer-glazed wings.

More dinner destinations: Buca di Beppo for some seriously huge portions of Italian food, or Boston’s the Gourmet Pizza for pie in every style imaginable.

Additional fun spots for drinks: With a group, Big Bang Piano Dueling Piano Bar always makes for a memorable musical evening, or try the Three Legged Mare for bourbon, whiskey, and Irish pub grub.

Culinary Clue: Looking for a place to park? Many of the Arena District area restaurants offer $3 validated parking for the first two hours when you dine with them. Get maps and details here: https://arenadistrict.com/parking/.  Make sure you take the time to stroll around the area as well; there are some gorgeously landscaped nooks and parks hidden in throughout!

Keep Connected,

Caroline

Disclosure: The Arena District invited me to visit some of the restaurants on this list and receive complimentary meals. All opinions contained within are my own. 

High Bank Distillery

High Bank Distillery
1051 Goodale Blvd.
Columbus, OH 43212
(614) 826-5347
https://www.highbankco.com/

High standards reign supreme at High Bank Distillery. While the local beer industry has exploded, the number of distilleries that call Cbus home hasn’t quite kept pace. So High Bank Distillery, with its creative cuisine and superb spirits, is a welcome addition to the Grandview restaurant scene.

Named for the location where construction began for the fledgling capital city (on the “high bank” above the Scioto and Olentangy Rivers) this newcomer has more approachable eats than its respective counterparts Watershed and Middle West Spirits. But this bar food isn’t boring; High Bank Distillery’s dishes and drinks are equally craveable.

For the libations, I especially enjoyed the Statehouse gin. Our server explained that the gin was more of an American style, rather than a drier, traditional variety. Plus, I don’t normally notice things like this, but the bottle labeling is really beautiful! Try a liquor flight to sample High Bank’s own vodka and whiskey as well as the gin, or just proceed to cocktails. The Blackberry Mint Julep, the Engleside Iced Tea (gin, citrus-infused vodka, tea syrup, and lemon), and the Old Fashioned were all favorites in our group.

Let’s forge on to the food. I have a weakness for appetizers, and often order a slew of them for my meal. This visit was no exception! The Spice-Rubbed Carrots were a healthy and flavorful starter, featuring charred carrots served alongside a tasty mound of thick hummus and sprinkled with pine nuts. The Tempura Shishito Peppers sport a slather of spicy mayo that no one sane could resist, but our favorite was the nachos. As a self-proclaimed nacho maven, I liked the unique twist High Bank put on this offering, and it is available with BBQ jackfruit (vegan) or pork, in addition to queso, smashed avocado, pico de gallo, and Ohio-made Shagbark chips. We went with the jackfruit to attempt a sweet and salty combo, and handily devoured the generous portion. As for entrees, you can’t miss with the Buttermilk Fried Hot Honey Chicken, served with pimento mac and cheese. You must also order the Pineapple Split – it reminds me of something they would’ve had on the menu at the famed Kahiki restaurant. This confection is a feast for two: a hollowed out pineapple half is stuffed with delectable vegan coconut ice cream, berries, pineapple jam, pistachio brittle, basil, and mint. I’ve got my eye on the brunch too – bourbon cream donuts and blueberry buckwheat pancakes here I come.

Culinary Clue: Parking near the distillery can be tricky. Give the parking guide from their site a glance before you head out, so you can determine the closest lot. No one wants to enjoy a great meal, then follow it up with a towed vehicle.

Have you checked out this newish spot yet? Send me an Instagram message and let me know your favorite menu item!

Keep Connected,

Caroline

Caroline’s Picks: 5 Charcuterie Plates to Try

To me, meat and cheese plates are an acceptable lunch, snack, or let’s face it – sometimes my entire dinner. Maybe this is why I need to go to Europe? Charcuterie is a great shareable with friends, and pairs perfectly with beer, wine, and spirits, so what’s not to love? I can’t resist sampling all the different spreads and breads that accompany a good charcuterie plate either, so it really is a dream meal for me. Fortunately, Columbus restaurants are stepping up the game and offering some tempting selections. Here are a few of my favorite local platters:

Rockmill Tavern

http://rockmilltavern.com/
Rockmill Tavern - Charcuterie

In addition to having incredible beer and a craveable burger, the charcuterie at Rockmill Tavern is a guaranteed crowd-pleaser. The pickled veggies are tangy and delightful, and the portion is generous. Frequently, this dish features dark chocolate, which it turns out, is a wonderful compliment to the savory items on the board.

Click here to read my full post on Rockmill Tavern.

The Table

https://www.thetablecolumbus.com/

Dabs of jam, in-house cured meats, and plenty of treats for all on this cheese board! I love that you can scale the size of this charcuterie plate for one, for two, or family-style (four meats, three cheeses, and plenty of accoutrements). Plus, the offerings on this dish change all the time, so even on a return visit there will be different seasonal ingredients.

Barcelona

http://www.barcelonacolumbus.com/

For a Spanish slant on charcuterie, head to Barcelona in German Village. The tapas restaurant lets you build your own ideal appetizer, selecting from a number of unique meats and cheeses in any combination you prefer. Think Serrano ham with grilled flatbread, buttery cheese served alongside sweet quince paste, and pork with pepper relish. Add some Marcona almonds and mixed olives and you’ve got yourself a meal.

The Market

https://www.themarketiv.com/

The Market is guaranteed to impress with its colorful and composed platters; the wonderful components  often change on the chef’s whim. Wednesdays are wine flight and charcuterie night, and you wouldn’t want to miss that would you? Bonus: if you’re hungry for more cheese after the charcuterie course or are a vegetarian, order up the Le Délice De Bourgogne dish too – it’s essentially fancy waffle fries that come come drizzled with honey and a wedge of cheese to spread on them.

Click here to read my full post on The Market.

Fado Pub & Kitchen

https://www.fadopubandkitchen.com/

This new locale at the Bridge Park area in Dublin has a surprise twist on the charcuterie plate: garlic cheesecake. It sounds crazy, but is more of a spreadable, creamy delight perfect for slathering on baguette slices than it is a dessert. The smoked cheddar, sausage slices, and pickled veggies were all tasty too.

I like to take charcuterie platters on the go as well, for picnics or outings to breweries that don’t serve food. Katzinger’s Deli and Black Radish Creamery in the North Market will help you create a great plate for carryout, or pick up North Country Charcuterie and locally made cheese at a farmers market and you’re set.

Have another Cbus spot where you love to enjoy charcuterie plates? Let me know in the comments below!

Keep Connected,

Caroline

Harvey & Ed’s

Harvey & Ed’s
698 N. High Street
Columbus, OH 43215
614-641-4040
https://harveyandeds.com/

If you follow this blog at all, you probably know about my admiration for the Cameron Mitchell family of restaurants. I love the patio at The Barn, can’t get enough of the chocolate cake at Cap City, and dream about the sushi at Hudson 29 constantly.  This month, Cameron Mitchell Restaurants is celebrating its 25th anniversary! There’s no better way to say thank you to this Columbus dining trailblazer than by visiting their latest concept, Harvey & Ed’s, and writing about my experience.

Named for the Chief Operating Officer’s father and uncle, Harvey & Ed’s opened this past June in the Short North. The new spot provides a fusion of Jewish deli fare with classic CMR touches: flawless service, creative cocktails, and an upscale atmosphere; it’s a type of cuisine that can’t be found elsewhere in the city. I love Katzinger’s for a traditional deli sammie, but this is a great alternative when you’re looking for something different.

Start with a beverage, spiked or simple, because there are a plethora of options. The blackberry house-made soda was colorful and refreshing, or go traditional with a chocolate egg cream. If you’re leery about raw eggs, please note that despite the name, egg creams are just chocolate milk and seltzer. They’re a frothy and tasty sweet treat served in a miniature milk jug. The Boozy Egg Cream version is a scrumptious sipper too, with the addition of tequila and chili liqueur to the original (it sounds odd but trust me on this).  I enjoyed the Real Mensch too, a concoction sure to cure your winter cold – it’s scotch, lemon, and honey on the rocks. While enjoying your drinks, be sure to nibble on the Hot Reuben Dip, a cheesy delight served with a rainbow of bagel chips made with thinly sliced Block’s Bagels. The matzo ball soup is comfort food at its best, and many of the “noshes” feature favorites with a twist. A few examples: massive latkes with caviar, salmon, and green apple; Brussels sprouts with goat cheese, pumpernickel, and mustard vinaigrette; fried stuffed olives with lamb and cucumber yogurt.

For mains, you can go casual or select from fancier entrees. I opted for a lighter dish after all those bagel chips and added salmon to the Grain Salad; it was excellent. I enjoyed the blend of flavors and textures from the wheat berry, kale, quinoa, apple, almonds, figs, and feta, plus the spicy honey dressing. Looking for something between bread? Choose the Reuben, Hot Corned Beef, or a Falafel Hoagie (there’s also more choices) and pair them with potato salad, coleslaw, or fries, as well as the mandatory pickle. For more composed dishes, the menu sports selections like Roasted Chicken Tabbouleh, Halibut with raisins and chili relish, and Pomegranate Braised Lamb alongside chickpeas and radish citrus salad.

Save room for a black and white cookie for dessert, or the Chocolate Babka. Harvey & Ed’s babka dessert consists of a bread dough rolled into a spiral with chocolate pieces, then sliced and prepared into French Toast. The result is a gooey, melty chocolate confection crowned with whipped cream and berries. I’ll have to make a return for brunch too; the menu’s Pastrami Hash and Knish Quiche are calling my name, but I also could use an excuse to eat that Babka again.

Culinary Clue: Harvey & Ed’s was one of this year’s Bucket List restaurants. Check out the full post for the entire list of new and old establishments that I’m making sure to sample in 2018.

Shoot me a message over on Instagram and let me know your favorite dish at Harvey & Ed’s if you’ve visited!

Keep Connected,

Caroline

Disclosure: I received a complimentary meal from Harvey & Ed’s. All opinions in this review are my own, as was the decision to write this post. 

Pumpkin Perfection: A Columbus Blogger Recipe Round-up

Lots of unnecessary things are being made into pumpkin spice flavors. Does the world really require squash-scented cleaning products? Are folks seriously clamoring for pumpkin-flavored Jello or Pringles?  I like fall as much as the next gal, but let’s keep pumpkin in the realm of normalcy. To that end, some of my favorite Columbus food bloggers have your pumpkin needs covered! These local foodies are serving up a slew of pumpkin spice dishes, both sweet and savory. Check out their recipes below, as well as my contribution: Pumpkin Spice Latte Waffles.

The Beard and The Baker

Pumpkin Banana Bread

Hannah is a blogger babe, and I can always turn to her for a great recipe. This pumpkin banana bread is no exception – why choose pumpkin or banana when you can have both? Don’t forget to add a slather of butter to this breakfast treat!

Hummusapien

Pumpkin Spiced Cashew Cream Toast

Move over avocado toast – autumn is here! You may have noshed on her variation of this toast at Alchemy Juice, but Alexis’ make-at-home version is oh-so drool-worthy and surprisingly easy.

Lydi Out Loud

Soft Pumpkin Cookies with Cream Cheese Frosting

What’s not to love about a puffy pumpkin confection topped with a dollop of tangy frosting and a dash of cinnamon? Lydi Out Loud promises these cookies will melt in your mouth, and I have no doubt she’s right.

The Spiffy Cookie

Goat Cheese and Sage Pizza with Pumpkin Crust #PumpkinWeek

Pumpkin pizza crust might be the most genius idea since the invention of the PSL, and pairing it with goat cheese and sage takes this recipe over the top. Erin has lots of other sweet spins on pumpkin as well, so be sure to search her site for more inspiration.

Whole Living Lauren

http://www.wholelivinglauren.com/new-blog/2016/10/31/creamy-vegan-pumpkin-soup?rq=pumpkin

Tomato soup has nothing on PUMPKIN soup. This dreamy version will have you wishing fall will last forever, and it packs a pumpkin punch with 2 full cans of pumpkin puree on the ingredient list.

Neighbor Food

Pumpkin Spice Crumb Cake

Squash out those cold weather blues with this luscious dessert idea courtesy of Courtney. I can’t get over that buttery crumb layer sprinkled on top of the cake, and neither should you.

Fervent Foodie

Pumpkin Whoopie Pies

There’s something about a sandwich cookie I just can’t resist, and this oldie but goodie recipe from Mary looks just about perfect. This is definitely pumpkin power in dessert form.

Crave Columbus

https://www.crave-columbus.com/mini-pumpkin-donuts-gluten-free/

Too lazy to stroll for a pumpkin-centric breakfast? Kayla has you covered in the donut department with this mini pumpkin spice iteration. Added bonus: these goodies are gluten-free, so get to snacking!

Columbus Culinary Connection

Pumpkin Spice Latte Waffles

This is one of those go-to recipes in my fall arsenal. It’s pumpkiny but not too sweet, and the waffles are tender and packed with fragrant spices.

Have a beloved pumpkin recipe from a Cbus blogger pal? Let me know in the comments below!

Keep Connected,

Caroline

Food Lover’s Staycation: Hotel LeVeque

Hotel LeVeque
50 W Broad Street
Columbus, OH 43215
(614) 224-9500
https://autograph-hotels.marriott.com/hotel/hotel-leveque/

It’s hard to miss the LeVeque Tower on the Columbus skyline. Architecturally beautiful, imposing, and frequently lit up in honor of holidays or social causes, the grandeur of this historic building is now available to the masses by way of Hotel LeVeque. Consequently, when I received an invitation to visit LeVeque Tower and stay at the hotel, I jumped at the chance. I’ve been dying to have a Columbus staycation, and this was the perfect opportunity to be a tourist in my own city! I immediately began planning our overnight getaway, and setting my walking foodie itinerary.

When you first step into the lobby at Hotel Leveque, your eyes might have trouble adjusting. There is so much to take in: thoughtful lighting, gilt mirrors, and lux upholstery. Upon viewing our room, I couldn’t help but swoon and hope that their designer would come make over my house. The decor is elegant and plush, far from the stale, generic furnishings that are the trademark of so many travel accommodations. There is a subtle celestial theme throughout Hotel LeVeque, from the constellation artwork, to the telescope on the shelf in our room, and even the turn-down service, which featured a projector illuminating the ceiling of our darkened room in a soothing array of stars and galaxies. I think my husband was embarrassed by my excitement over this feature, but I consoled myself by eating the chocolate truffles the staff also kindly left for us.

We started off our dine and dream adventure after freshening up by going and exploring the parks and buildings adjacent to the hotel, including some nooks I’d never discovered before, including a pretty landscaped area near City Hall and the World’s Largest Gavel by the Ohio Supreme Court. Next, we strolled to Veritas for some light appetizers and cocktails, just a short walk from the hotel. If you haven’t been to Veritas, the candied bacon risotto is a must, as is the Citizens Trust bar above the restaurant (see my full post for more on this). Later, we headed back to LeVeque for our main meal at The Keep, the in-house restaurant.

I’ve written about visiting The Keep previously, and this visit for late night dinner and drinks was just as enchanting. We devoured plates of short ribs with scallion pancakes, steak tartare with a quail egg, the ultra-rich and decadent Corn and Caviar dish, and a dessert special of smores cake (hey, I was on “vacation”) in the cozy, gas-lit dining area. Make sure you wash this all down with a bourbony beverage from the fabulous bar. The concierge had a wealth of knowledge about other spots within walking distance too, so there are plenty of dining options to choose from for a return visit.

After a good night’s rest, we were famished of course. Next time, I will definitely plan to eat brunch at The Keep in the morning. But if you are looking for an outside breakfast within walking distance, I can’t say enough good things about Cravings Carryout Cafe, just a block away. I’m in love with their bronuts (brioche donuts) and iced coffee. On the casual side, Jack and Benny’s is also nearby and serves up traditional diner grub like bacon, eggs, and buckeye pancakes. Milestone 229 brunch is another good selection for a morning jaunt and scrumptious fare. Checkout isn’t until noon, so lingering with breakfast room service is always an option too.

Lastly, I have to mention that this hotel really focuses on personal touches and local partners as well. The Candle Lab even created a custom LeVeque candle, perfumed with the bergamot and lavender to mimic LeVeque’s signature scent. Watershed Distillery is heavily featured on the cocktail menu at The Keep, as are offerings from other local makers. Overall, can you tell I was sad to check out the next morning and get back to real life?

Does anyone else love to staycation as a way to explore Columbus? What neighborhood should I immerse myself in next with an overnight stay? Bonus points for walkability.

Keep Connected,

Caroline

Disclosure: My overnight stay at LeVeque was complimentary, but all opinions are my own. 

Sparkling Sangria

As a kid, I never understood why anyone liked sparkling water. Why choose water when pop was a possibility? I suppose I’m officially old, because I’m a convert to the bubbly fruit beverage. I always keep 2 or 3 varieties in the fridge these days, for hydration and to add to cocktails. Like many millenials, I’m currently crazy for LaCroix, but when a friend tipped me off to Kroger’s line of seltzer water, I’ve been frequently purchasing those as well. The only thing that can improve sparkling water though, is adding it to summery sangria. Wine + sparkling water + citrus is destined for greatness. I’ve tried using both LaCroix Cherry Lime and Kroger Blackberry Citrus versions, but any flavor would be tasty. Get to sipping with the recipe below!

Sparkling Sangria

Yield: 6 cocktails

Ingredients

1 bottle of your favorite wine (I prefer red)
1/4 c. lime juice
1/4 c. orange juice
1/4 c. sugar
1 grapefruit, sliced
1 lime, sliced
1 orange, sliced
1 apple, sliced
2 cans of your favorite sparkling water

In a large pitcher, pour in the wine and juices, stirring the liquids together. Add in the sugar and fruit; stir again to dissolve sugar. Place the pitcher in the fridge to allow fruit to flavor the wine. Let the mixture sit for at least 4 hours, but preferably overnight. When ready to serve, divide the sangria mix between 6 wine glasses. Make sure to place soaked fruit in each glass. Top each glass off with 3 oz. of sparkling water for fizz, serve and enjoy!

PS: I love a good LaCroix debate. Let’s settle this – what is the best fruit flavor? Please don’t say the cucumber one.

Keep Connected,

Caroline

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Sparkling Sangria
Prep time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 bottle of your favorite wine (I prefer red)
  • ¼ c. lime juice
  • ¼ c. orange juice
  • ¼ c. sugar
  • 1 grapefruit, sliced
  • 1 lime, sliced
  • 1 orange, sliced
  • 1 apple, sliced
  • 2 cans of your favorite sparkling water
Instructions
  1. In a large pitcher, pour in the wine and juices, stirring the liquids together.
  2. Add in the sugar and fruit; stir again to dissolve sugar.
  3. Place the pitcher in the fridge to allow fruit to flavor the wine.
  4. Let the mixture sit for at least 4 hours, but preferably overnight.
  5. When ready to serve, divide the sangria mix between 6 wine glasses. Make sure to place soaked fruit in each glass.
  6. Top each glass off with 3 oz. of sparkling water for fizz, serve and enjoy!