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Goetta Bowl Poached eggs & spinach Home fries smothered with sausage gravy, goetta, Wilted spinach, seasoned cherry tomatoes green peppers, onions, cheddar cheese & topped with two poached eggs, topped with off with two over easy eggs. $7.99 Asiago cheese. $8.99 Corned beef Bowl Smoked salmon salad Home fries smothered with sausage gravy, corned Mixed greens, cherry tomatoes, red onion, capers, beef, onions and white cheddar cheese & topped smoked salmon and a hard boiled egg tossed off with two over easy eggs. $7.99 in a lemon-balsamic vinaigrette. $9.99 (859) 491-6659 Southern Bowl Fish ‘n’ Chips Home fries smothered with sausage gravy, sausage, Beer battered North Atlantic cod with steak fries. bacon, onion, jalapenos, pepper and cheddar cheese Served with our house slaw and tartar sauce. and topped off with two over easy eggs. $7.99 Full $11.99 / half order $7.99 Cocoa Bowl Wings Ice cold milk over a bowl of Cocoa Rice Krispies! $2.99 Piping hot with your choice of buffalo, blazing, BBQ or spicy garlic, served with celery and carrots and Vegetable Bowl your choice of blue cheese or ranch. $8.99 Fresh home fries smothered with vegetarian sausage gravy, mushrooms, spinach, onion, tomatoes and cheddar cheese and topped off with two over easy eggs. $7.99 Waffles Served with syrup. Add 100% grade A Fruit Bowl maple syrup for $1.50 extra. Your choice of : Seasonal fruit, vanilla yogurt, and granola, drizzled Country fried chicken - Chicken breast tossed in hot with honey & dusted with cinnamon sugar. $5.99. sauce or smothered with sausage gravy. $8.99 Berries & cream - Strawberries & blueberries Build your own bowl with cream $5.99 Home fries, choice of gravy & two over easy eggs $5.99 Add ($1 each) Goetta, bacon, sausage, corned beef, bangers. Sides Add (50c/ each) cheddar, Swiss, provolone-mozzarella, 2 eggs your way $2.50 Asiago cheese, onion, tomato, jalapeno, spinach, 3 egg whites $2.50 black olives, mushrooms, green peppers. Goetta $2.50 Bacon $2.50 Brunch cocktails. ($6 during brunch) Bloody Mary Tequila Sunrise A classic, made with Tito’s vodka. El Jimador, Orange Juice, and Grenadine. Mimosa Bellini Maschio Brut Prosecco and Orange Juice. Peach Schnapps and Peach Puree shaken Kir Royale and poured into Kobel Brut Champagne. Maschio Brut Prosecco and Chambord. Irish Coffee Salty Dog Molly’s recipe with 2 Gingers Irish Whiskey. Ketel 1 and Grapefruit Juice Irish Breakfast Shot served with a salted rim. 2 Gingers & buttershots with an OJ back. Consuming raw or undercooked meats, poultry, seafood, shellﬁsh, or eggs may increase your risk of foodborne illness ..

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Menu for Week
Featured Schinkenspeck (Berkshire - Mangalitsa) $9.50 per 4 oz. pack A proscuitto-like dry-cured dry-aged ham from Southern Germany. Well-marbled Berkshire – Mangalitsa sirloins are dry-cured for weeks and then hung to dry-age for months. Use like proscuitto. Sliced extra fine with about 10-12 slices per pack. Smoked Lardo Butter (Idaho Pasture Pork) $10 per đ lb. container Dry-aged Italian lardo from local acorn and walnut-finished Idaho Pasture Pigs is briefly smoked over rosemary sprigs and then minced and slowly rendered before being blended with roasted garlic, white wine, leaf lard and butter. Use for pan sauces, sautéing or just spread on bread. Smoked Kippered Wagyu Beef LIMITED $15 per lb. for unsliced pieces Better, softer version of jerky. Wagyu beef lifter steaks dry-cured and glazed with molasses, chilis, garlic and more. Hot smoked over oak and mulberry. Slice thinly and serve. 21-Day Aged Prime+ Top Sirloin Steaks (BMS Grade 8+ Equivalent) $19.95 per lb. A whole top sirloin dryaged for 21 days. Extra tender, beefy and the perfect amount of “aged funk”. Braunschweiger (Duroc and Berkshire) $10 per lb. (unsliced) Traditional braunschweiger with pork liver and a nice smoky flavor from being 33% dry-cured bacon ends. BACONS Beef Bacon (Piedmontese beef) $9 per lb. (sliced) Grass-fed local Piedmontese beef belly dry- cured 10 days, coated with black pepper & smoked over apple. Country Bacon (Duroc) $9 per lb. (sliced) Traditional dry-cured bacon smoked over a real wood fire of oak and mulberry. Traditional Bacon (Duroc) $9 per lb.
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Country Barrel Menu
Welcome to Dine in - Carry out - Catering - Private Parties Tuesday-Thursday & Sunday 6AM to 2PM Friday & Saturday 6AM to 9PM 513-717-4084 www.countrybarrelrestaurant.com 6179 Cincinnati-Brookville Rd Okeana, OH 45053 BREAKFAST PANCAKES AND FRENCH TOAST 2 Eggs* and Home Fries – With Toast or Biscuit….…..4.99 Three Fluffy Pancakes………………………………………….4.49 2 Eggs* and Meat - With a Choice of Bacon, Sausage, With Bacon, Sausage, Goetta, or Ham………………….6.99 Goetta, or Ham, and Toast or Biscuit………………………..6.49 Two Fluffy Pancakes…………………………………………….3.69 2 Eggs,* Home Fries, and Meat - With a Choice of Bacon, With Bacon, Sausage, Goetta, or Ham………………….6.19 Sausage, Goetta, or Ham, and Toast or Biscuit………….7.69 Three Chocolate, Blueberry, or Pecan Cakes……….6.49 Big Barrel Breakfast - 3 Eggs*, Bacon, Sausage, Ham, With Bacon, Sausage, Goetta, or Ham………………….8.99 or Goetta, Home Fries, Biscuit and Gravy…………...……9.29 Two Chocolate, Blueberry, or Pecan Cakes………….4.79 Breakfast Scramble - 2 Eggs, Home Fries, Choice of With Bacon, Sausage, Goetta, or Ham………………….7.29 Bacon, Sausage, Goetta, or Ham, Topped with Melted French Toast – Thick Texas Bread (3)………………..….5.49 Cheddar. Served with Toast or Biscuit………………...……7.99 With Bacon, Sausage, Goetta, or Ham………………….7.99 Covered in Sausage Gravy…………………………………….….8.99 French Toast – (2) Pieces With choice of meat…..…6.29 Breakfast Quesadilla – Grilled Tortilla with Cheddar and Provolone Cheeses, Breakfast Meat Choice, Two Pancakes or Two French Toast, With 2 Eggs* Scrambled Egg, and Barrel Sauce……………………….…7.99 and
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Membership Directory Is Designed to Help Connect You with AMI Staff and with Others in the Industry Who Have Also Chosen to Invest in the Institute
SPRING 2010 Membership D i r e c t o r y AMERICAN MEAT INSTITUTE AMERICAN MEAT INSTITUTE J. Patrick Boyle President and CEO Dear AMI Member, For more than a century, the American Meat Institute (AMI) has strived to provide effective representation in Washington before Congress and the regulatory agencies. We also speak on behalf of the industry to the media, professional organizations and in other public forums. Our experts manage a comprehensive research agenda, advocate for free and open trade, and organize a host of educational and networking opportunities. While many things have changed in the 104 years since our founding, there are some constants too, like our commitment to represent this great industry of ours honestly and effectively in Washington DC. We are proud that the Institute is the industry’s oldest and largest trade association. Our longevity and our size can be attributed to the diversity amongst our member companies. While we are fortunate to represent many large, multi-national companies, our greatest strength and political credibility comes from our many small and medium sized companies who call AMI their association. In fact, 80 percent of our members are actually small and medium sized companies. We believe the industry benefits when diverse companies with unique ideas and expertise collaborate to make our industry better and our Institute stronger. This AMI membership directory is designed to help connect you with AMI staff and with others in the industry who have also chosen to invest in the Institute. We believe that we succeed when you succeed. Please let us know how we may be of service to you.
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November 2018 Ohioana Newsletter
In This Issue The Director’s Chair .........................1 2018 Ohioana Awards .....................1 Transitions ........................................4 Coming Soon ....................................4 New Books ........................................5 Shop and Support Ohioana ..........14 Connecting Readers and Ohio Writers November 2018 Celebrating the The Director’s Chair 2018 Ohioana Awards! Dear Friends, It was a perfect night for readers to gather and celebrate Ohio’s great It’s another autumn in beautiful books and writers. The 77th annual presentation of the Ohioana Awards Ohio. With it comes many took place Thursday, October 18, in the beautiful Atrium of Ohio’s wonderful literary events around historic Statehouse. It was a wonderful evening of good food, good the state, including our own people, and good times. Ohioana Awards, which took place on October 18. It was a night to First presented in 1942, the Ohioana Awards are the second oldest, remember, as you can see from our and among the most prestigious, state literary prizes in the nation. The cover story! inaugural winner was James “Scotty” Reston, who went on to win two Pulitzer Prizes. Since then, there have been few major Ohio authors who We’ve proudly taken part in two have not been honored with an Ohioana Award. Many distinguished non- other major events since then: the Ohio authors have also been recognized for their books on Ohio subjects. 12th annual Books by the Banks— Cincinnati Regional Book Festival on October 20 and the Pickerington Public Library’s popular Teen Book Fest on October 27. Coming up: the 31st annual Buckeye Book Fair in Wooster on November 3. For people who like to give books as presents, it’s a shopper’s dream! And speaking of shopping, did you know that you can now support the Ohioana Library when you shop online? See page 14 for more information.
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For the Table Biscuit Sandwiches Biscuits And
WE MIX SOUTHERN COOKING WITH UNEXPECTED FLAVORS TO SATISFY YOUR BELLY AND OUR CURIOSITY, BRINGING PEOPLE TOGETHER FOR GENUINE GOOD TIMES AND DAMN GOOD BISCUITS. FOR THE TABLE BONUTS V 7 GRAVY TRAIN 9 biscuit donut holes, cinnamon sugar and your choice of mini biscuit basket and samples of our goetta, chocolate gravy or bourbon cream cheese frosting mushroom and hot brown gravies, or sub one for chocolate gravy LOADED BREAKFAST TOTS 7 sausage, bacon & cheddar stued tater tots with PANCAKE CORNDOGS 8 maple aioli sausage links dunked in pancake batter and served with maple aioli FRIED GREEN TOMATOES 7 fried green tomatoes breaded and fried, served with a maple mustard sauce BISCUIT SANDWICHES = STAFF FAVORITE ADD AN EGG +1.5 OR BACON +1.5 TO ANY BISCUIT SANDWICH SUBSTITUTE ANY PROTEIN FOR TOFU THE ROCKWELL 10 BELLY BUSTER 18 buttermilk fried chicken thigh, cheddar, buttermilk fried chicken thigh, sausage, bacon, house goetta sausage gravy smoked brisket, cheddar, mushroom gravy, over easy egg THE ROCKWELL SUPREME 12 THE G.O.A.T. 10 The Rockwell (above) plus an over easy egg and bacon buttermilk fried chicken thigh, sweet pepper jelly, goat cheese BISCUIT BRISKET 11 house smoked brisket, Alabama white barbeque sauce, BISCUIT BENNIE 11 caramelized onion, crunchy cabbage slaw smoked brisket, poached eggs, smoked gouda mornay, roasted tomatoes, poblano tomato sauce FIRE IN YOUR BELLY 10 buttermilk fried chicken thigh, Nashville hot aioli, Pop's EDGY VEGGIE V 9 pickles and cheddar. Medium or Hot Spice Level fried green tomatoes, mushroom gravy,
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Bung Bologna • Beer Salami – Beef Bladder • Liver Sausage – Hog Bung • Head Cheese – Hog Stomach • Large and Small Intestine Questions?
Processed Meat • One of the largest, most diverse aspects of the industry • A way small meat processors add value to their business Ingredients/ Labels • What are the purpose of all the ingredients? • Anything added to the fresh meat block must have an ingredient label • List from the highest concentration to the lowest concentration • Allergens must be declared on the label Food Allergens • Protein based; immune reaction • Over 160 foods cause allergic reactions • Bolded or labeled separately • Most common (90%): – Milk – Eggs – Fish (e.g. bass, flounder, cod) – Shellfish (e.g. crab, lobster, shrimp) – Tree Nuts (e.g. almonds, pecan, walnuts) – Peanuts – Wheat – Soybeans • “Anaphylactic Shock” in major cases Salt • Makes proteins “sticky” – Creates a “bind” with other proteins • Bacteriostat • Aids in the removal of water • Flavor enhancer • Normally used at 2% + Sweeteners • Added to counteract the harshness of salt • Sugar (white or brown), corn syrup, corn syrup solids, dextrose, fructose, etc • Contributes to surface browning • Provide energy source for lactic acid producing bacteria in fermented sausages Phosphates • Increase water – holding capacity – Increases pH – Isoelectric point • Less moisture loss during cooking • Cannot exceed 0.5% • Soapy flavor at high concentrations • Mix first, hard to dissolve in water Antioxidants • Retard rancidity • BHA (Butylated hydroxyanisole) • BHT (Butylated hydroxytuleane) • TBHQ (tert – Butylhydroquinone) • Propyl Gallate • Tocopherols (Vitamin E) Nitrites/ Nitrates • Why? – Fix the color
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Breakfast N' Lunch
Breakfast n’ Lunch Open Daily 7AM - 3PM eatsugarnspice.com @eatsugarnspice 4381 Reading Road 513-242-3521 FRENCH TOAST Original (1) half order 3.50 Wispy Thin Pancakes (2) full order 6.50 BELGIAN WAFFLE ORIGINAL (1) 6.50 (2) half order 3.50 / (4) full order 5.50 BLUEBERRY WAFFLE BLUEBERRY (1) 7.50 (2) half order 4.00 / (4) full order 6.50 CINNAMON WAFFLE (1) 6.50 CHOCOLATE CHIP ADDITIONAL TOPPINGS (2) half order 4.00 / (4) full order 6.50 for 1.00 each: peach / blueberry BANANA wild cherry / strawberry (2) half order 4.00 / (4) full order 6.50 pecans / chocolate chips Sugar N’ Spice Favorites* BREAKFAST SANDWICHES BREAKFAST PLATTER made the way you like it! 1 egg with choice of 2 eggs any style, hash browns or home fries, white 1 meat n’ 1 cheese n’ choice of white or wheat or wheat toast n’ your choice of sausage, bacon or bread 6.50 substitute bagel or english muffin 50¢ each ham 9.00 substitute kosher salami, salmon patty or MEATS goetta for 1.00 bacon / turkey sausage / pork sausage smoked sausage / ham BREAKFAST BURRITO OR QUESADILLA substitute kosher salami, salmon patty or goetta for 1.00 grilled flour tortilla stuffed with hash browns, 2 eggs scrambled, chorizo (spicy sausage), cheddar cheese CHEESE and a side of house-made spanish sauce n’ sour american / swiss / cheddar / mozzarella / feta cream too 12.00 add any vegetable 50¢ each pepper jack / cream cheese substitute philly steak or philly chicken for 2.00 SLAUGHTERHOUSE FIVE WAFFLES N’ WINGS sausage link, pork patty, smoked sausage, 1 bacon n’ belgian or cinnamon waffle n’
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Menu for Week
FEATURED Mixed Charcuterie Meats $9.50 per đ lb. pack of thin slices Equal parts thin slices of our Cotto Salami and Coppa Cotta, both made from local heritage breed Berkshire pork. Great for meat & cheese boards or a sandwich. Schinkenspeck (Local Acorn-finished Idaho Pasture Pig) LIMITED $6 per 2 oz. pack A proscuitto-like dry-cured dry-aged ham from Southern Germany. Made from incredible wood-raised acorn-finished local Idaho Pasture Pigs. The sirloins are dry-cured for weeks and then hung to dry-age for months. Use like proscuitto. Sliced extra fine. Tyroloean-style Schinkenspeck LIMITED (Local Mangalitsa – Berkshire Pork) $6 per 2 oz. pack Same method as our regular Schinkenspeck, but seasoned with a traditional Tyroloan blend of juniper, bay leaves, garlic and more and cold-smoked over birch. Sliced paper-thin. Local Raw Honey (Bean Tree Homesteading) ONLY 3 LEFT $10 per 10 oz jar Selling on consignment for the farmer. Candied Peanuts $4.50 per đ lb. pack $8.50 per 1 lb. pack Sweet, crunchy, just a touch of heat, and a little smoke (we smoke the raw sugar & water). Bavarian-style Sweet Mustard $3.50 per oz container A classic Bavarian-style mustard that pairs perfectly with our Weisswurst (see sausages). A darker brown mustard with honey, wine and spices like juniper and allspice. BACONS Limit 4 lbs. of sliced bacon per customer. If pre-ordering online Wed. night, you can reserve 1 lb. of sliced bacon and then purchase up to 3 lbs more in-store if available. Black Crowe Bacon LIMITED BUT MORE FRI.
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View Izzy's Menu (Pdf)
A Cincinnati Tradition Izzy’s Sandwiches Turkey Wrap are served with pickles and one of our AWARD-WINNING POTATO PANCAKES or your choice of side. (Wraps include coleslaw as the side choice.) oups Homemade S Fresh daily! Fresh ingredients and a special blend of seasonings give our soups unique, award-winning taste! Cup 4.99 Bowl 5.49 All special recipes are trade rights of Izzy’s and prepared exclusively by our own Chef Rowlando. aps Wr BEEF BARLEY Izzy’s CHICKEN NOODLE All wraps—rolled sandwiches on soft tortillas—are SWEET-N-SOUR CABBAGE SOUP served with coleslaw (or choice of side). We’ll prepare any of your favorite sandwiches as a wrap. SEASONAL SOUP Tell us what you’d like! MATZO BALL Available Fridays only. 5.99 TURKEY WRAP Izzy’s oven roasted turkey breast with a special blend of bruschetta, lettuce, spicy mustard and melted Daily Special provolone cheese. 10.59 CORNED BEEF WRAP Izzy’s famous corned beef, salami, diced onions and tomatoes with melted imported Swiss cheese and a smear of honey Dijon mustard. 10.59 TUNA WRAP Izzy’s homemade all-white albacore tuna salad with lettuce, diced tomatoes and melted ial imported Swiss cheese. 10.59 D ily Spec a es Sandwich HALF-SANDWICH, SOUP Salad & POTATO PANCAKE 1099 • Your choice of any half-sandwich CHICKEN SALAD SANDWICH • A cup of Izzy’s homemade soup of your choice* All-white chunk chicken salad topped with lettuce and tomato on a toasted telera roll. * Substitute matzo ball soup, add 1.00 (Fridays only) Whole 8.99 Half 7.99 TUNA SALAD SANDWICH All-white albacore tuna salad mixed with sweet relish, topped with lettuce and tomato on a toasted telera roll.
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Deter's Homemade German Goetta Recipe Submitted by Tim Dressman
Deter's Homemade German Goetta Recipe submitted by Tim Dressman Nationality/Ethnicity – German The Story Behind the Recipe Goetta is a traditional German breakfast meatloaf, normally fried and served with eggs, bacon and/or other breakfast items. Of course, it can be eaten alone anytime, any day. My mother used to make homemade Goetta and serve it as a regular side item every Sunday after Mass. It is distributed commercially now, primarily by Glier's Meats in Northern Kentucky, home of many families of German descent. It is served in restaurants around Cincinnati and Northern Kentucky and distributed in regional grocery chains. However, homemade is always the best. Ingredients: 2 pounds of pinhead oatmeal 2½ to 3 pounds hamburger and pork sausage, mixed according to taste (I like it with 2 pounds of hot sausage.) 2 cans (12 oz) condensed chicken rice soup (Do not add water) 1 package onion soup mix 1 tablespoon seasoned salt 1 teaspoon table salt 1 teaspoon pepper (Alternate seasonings may be used and amounts may vary according to taste) Preparation Directions: In a large soup kettle or pot, pour 8 cups of water. Add 2 pounds of pinhead oatmeal. Soak oats in water for 8 hours, or overnight, or until absorbed Brown meat, drain grease, and add meat to oats. Add other seasonings, undiluted condensed soup, and dry package of onion soup mix in soup kettle with oats and meat. Mix ingredients thoroughly. Preheat oven to 325 degrees. Pour Goetta mixture into 3 one-pound cake pans or equivalent. Place cake pans into oven and bake at 325 degrees for approximately one hour.
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Holiday Gift Guide
2018 Holiday Gift Guide 1-877-CINCY-99 CINCYFAVORITES.COM Home to America’s first Cincinnati is home to America’s #1 ribs and barbecue restaurant. Montgomery Inn was professional baseball team,CINCINNATI home to the city built on seven hills and home founded in 1951 in the village of Montgomery, to some of America’s most unique food flavors. and has been playing to a packed house for WE LOVE CINCINNATI. We love our sports. We love over 60 years. This family-owned operation has two locations, serving thousands of customers every week. The the Ohio River. We love our riverboat heritage and ribs, brisket, chicken and barbecue have graced the plates of US we love our history. This mid-western locale became presidents, locals, and visiting celebrities since the day it opened. a melting pot of nationalities from across the globe In fact, Fox News has named Montgomery Inn one of the top 10 and each group brought with them their own unique barbecue restaurants in America! One taste and you’ll know why. flavors and recipes. But as Cincinnatians, both native and adoptive, move across the country, the things From a small kitchen in the village of Kastoria, they miss more than the history and the scenery are Greece, a fascinated young Nicholas Lambrinides the signature tastes that are distinctively ours. watched as his mother and grandmother prepared authentic Greek dishes. Their recipes They miss the world-famous taste of Montgomery had been passed down from generation to generation. These Inn ribs; the enticing scents of Glier’s Goetta; the were unique, wonderful dishes that had the power to bring his unique flavors that can only be found at LaRosa’s; a whole family together.
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Manual Chapter - Cuisine (5 January 1993) H
•· I Manual Chapter - Cuisine (5 January 1993) H. cuisine cuisine is used to describe the culinary derivation of a food. H.1 Definition cuisine is characterized by dietary staples and foods typically consumed; specific ingredients in mixed dishes; types of fats, oils, seasonings, and sauces used; food preparation techniques and cooking methods; and dietary patterns. The culinary characteristics of population groups have developed and continue to develop over time. Cuisines have traditional names based primarily on geographic origin. A few cuisine names reflect ethnicity or other factors. Cuisines with several or multiple influences are listed in the hierarchy according to their major influence. Descriptors from this factor should be used primarily for prepared food products (e.g., entrees, desserts, cheeses, breads, sausages, and wines). Descriptors for cuisine should only be used if the cuisine can be easily determined from external evidence such as: the food name; a cuisine indication on a food label; the culinary identification of a restaurant, recipe, or cookbook; or the country of origin of the food, unless another cuisine is indicated. The indexer is not required to make a judgement about cuisine, nor is the indexer required to examine a food to determine its cuisine. Note that some food names have geographic descriptors that do not always identify a cuisine (e.g., Swiss cheese, Brussels sprouts). If in doubt, refer to the foods already indexed to determine whether the food name indicates a specific cuisine. The cuisine of foods may be important in establishing relationships of diet to health and disease. Cuisine provides information about a food from a cultural viewpoint and may assist in assist in more clearly identifying a food.
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