Wednesday, March 31, 2010

Opening Day Breakfast Menu

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On Monday April 5th, Opening Day, this menu will run from 9am - 11am. At 11 our lunch menu will start.

ROOT ROOT FOR THE HOME TEAM... Scrambled eggs, smoked gouda, root vegetables, and whole roasted garlic seasoned with cilantro and jalapenos. Served with red pepper sour cream, salsa and fresh fruit. 6.50
BATTER-UP PANCAKES... Pancakes, bacon, scrambled eggs and warm berry compote. 6.50
BIG RED MACHINE HOT BROWN... Only in Cincinnati! Take a hoagie bun insert french fries, hot smoky sausage, then fried onions, then scrambled eggs. Then we pour a light Dijon sauce over it if you have enough nerve! 6.50
BALL PARK HOT DOG HASH... Spicy franks diced and fried with potatoes. Piled high on an English Muffin. Served with two pouched eggs and Bearnaise sauce. 6.50

KIDS MEAL (I know we all feel like kids today but this is for real kids 8 and under). Pancakes, bacon, scrambled eggs. 4.95



Tuesday, March 30, 2010

Winning Big

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Sunday, March 28, 2010

Recipe for Yummy 500 Calorie Scallop Dinner

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I have been counting calories and made this delicious 500 calorie dinner. It is for 2 people.

2/3 cup whole wheat penne pasta cooked

In one skillet sauteed with 2 TBS extra virgin oil oil
10 asparagus dice in small pieces
1/4 yellow pepper in thin strips
1/4 cup roasted red peppers in thin stripes
1/4 small red onion in thin strips
1/2 jalepeno chopped finely
1 heaping TBS chopped garlic
about 10 big fresh basil leaves
about 3 TBS fresh cilantro
1 packet of Weight Watchers cream cheese (30 calories)

In another skillet blacken 6 large scallops. I make homemade but you can buy blackening seasonings in a store. I am thinking I have posted my recipe for seasoning already. If not, I will soon.

Toss the pasta with your veggies and place your scallops on top. Divide into 2 bowls.
I had this with a toss salad and low calorie dressing.

Saturday, March 27, 2010

Jug Band Jubilee and Sweet Potato Puffs Recipe

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Everyone that knows the Cincinnati Dancing Pigs knows the wonderful marriage we have had over the years. Actually, Ed from the Pigs married Bret and I in the courtyard 5 years ago. He didn't get married to us, that would be weird, he actually married us. He is an internet minister and we thought it was only right for a Pig to marry us in the courtyard. Keith (the washboard player) is the all around go to guy at Arnold's. He is always our staff bartender when we need him (staff as in staff parties)and can fix anything that is broken.

The Pigs play the first Saturday of the month. There motto is "The more you drink the better they sound, the more we drink the better you look". As the night goes on they take you down a path of singing along and limericks. It is audience participation and everyone knows everyone during the last set. Not because you drank too much but because the band brings everyone together.

Because of there marriage to Arnold's they have bypassed a lot of awards and a lot of gigs. Most local media will not give them the credit they deserve because of this. I will always be indebted to them. I am not sure if that was the way it was suppose to be or if it just worked out that way. And not to say they never play other places because they do. You can find them at Rabbit Hash or other functions. You could also book them for a private gathering. I bet they would really like that.

Guess you are wondering where the "Jubilee" part of this comes into play. Well next Friday we will have the Juggernaut Jug Band playing at Arnold's. They are from Louisville and need to come up to Cincinnati and play at the Hospice Center for a buddy of theirs. Keith asked if we would want them to play so here they are. Friday night starting at 9pm they will take the stage. I would imagine a few Pigs would be around to take the stage with them. We are excited to have them and are sure it will be a great night.

Not sure why I call this puffs because they aren't really "puffy". They are however very delicious. We are serving them this week with a strip steak with bleu cheese and bacon sauce. I think the sweetness of the puffs add to the pungent bleu cheese and salty bacon. I make this in a big batch so taste it before you make it. It should taste as good before you fry it. This will feed 4 people so either invite friends over or lower the recipe.

2 large sweet potatoes baked and scooped out.
1 tsp vanilla
2 tsp cinnamon
1/2 tsp cayenne
pinch salt (maybe 2 or 3 pinches)
4 TBS brown sugar
2 TBS butter
1 egg
1 TBS baking powder
About 1/4 - 1/2 cup panko bread crumbs to stiffen up batter. You want to make a ball with the batter and it is best to use a small ice cream scoop. I think it is a 1 ounce size. It will still be sticky, you should'nt be able to roll it in your hands.

Then crush 4 TBS walnuts and add 4 TBS flour, 1 tsp cinnamon and pinch cayanne together in a bowl.

Take the balls of sweet potatoes and toss them in the flour/walnut mixture one at a time. Lay them out on a sheet of wax paper and place them in refridgerator until chilled. The day before works well.

Cook in oil at 375 until they are dark and golden.

You might love these so much that you wish you hadn't invited guest over to help eat them!

Friday, March 26, 2010


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If you are reading this and you are not from Cincinnati you may not know what Opening Day is. You may also be wondering why Opening Day is capitalized. It is capitalized because it is a holiday. It is one of our most celebrated days of the year. It is the day baseball starts. It is a day when hot summer days are right around the corner. It is a day when parents allow their children to skip school and bosses allow parents to skip work. It is a day when everything is Cincinnati. Red and white Cincinnati that is. People flock Fountain Square to get a birds-eye view of the opening day parade. Yep, we have one, a parade, the Finlay Market Parade for the start of baseball. That is how big it is.

Then comes Arnold’s. 5 years older than the Red Stocking Baseball Club. Could you even imagine what those guys at the bar were saying. Stick ball and people getting paid for it? Imagine that!

Fast forward to 2010. A women owning that same bar. Could you even imagine what those guys at the bar would have to say about that!

Two years ago Jake Speed wanted to have a baseball party. You guys know Jake and know how he supports local. So this was a natural to him. He started down on the corner and “marched”
his way up and though the restaurant and onto the stage. We had peanuts and Cracker Jacks and baseball themed specials. We had the throw back 1869 Red Stockings. What a great night we had with Jake playing “baseball tunes”.

Last year it was moved to the actual Monday of Opening Day and WNKU did a live broadcast. Jim Tarbell talked as “Peanut Jim”, Jeremy Dubin performed Casey at the Bat and we ran with our Baseball themed menu. It was SO heartfelt I can’t even explain it. Kids and adults sat and enjoyed the day.

And this year (drum roll please)…



On Monday April 5th Arnold’s is the place to be before and after the game.

• We are having Jake Speed and the Freddie’s perform a special baseball themed show 9:30am until noon.

• Hudy’s official release of their Cincinnati Baseball Hall of Fame cans.

• WNKU broadcasting live from our courtyard.

• Jeremy Dubin from the Cincinnati Shakespeare Company performing the legendary poem “Casey Comes To Bat”.

• Jim Tarbell in-house dressed as the famous “Peanut” Jim Shelton, providing a very special harmonica performance before he takes off with Peanut Jim’s Cadillac peanut cart to walk it in the parade.

• A team of uniformed players on the 1869 Cincinnati Red Stockings Vintage Ball Club will be on location to toss out peanuts and Cracker Jacks to audience members.

• Free hot dog buffet for 2 hours after the game.

In addition to all of that we are giving away tons of prizes and autographed memorabilia all day, all that you have to do is look under your can of either Hudy Delight or 14k and if it has a prize written on it, you win. Here is the prize list:

• (10) Antique Hudy 1975 Reds World Series Champion Commemorative cans

• (2) Antique Hudy 1976 Reds World Series Champion Commemorative cans

• (2) Pairs of Reds tickets

• Commemorative Pete Rose Hits Record Book put out by the Enquirer in 1985

• Autographed Brandon Phillips (SS) Baseball Card

• Autographed Bill Bray (P) Baseball Card

• Autographed Ryan Hanigan (C) Baseball Card

• Autographed B.J. Szymanski (Reds Prospect) Baseball Card

• Autographed Rafeal Gonzalez (Reds Prospect) Baseball Card

• Johnny Bench Game Used Bat Baseball Card (has a sliver of a Baseball bat that Johnny Bench used in a real game)

• Joe Morgan Game Used Bat Baseball Card (has a sliver of a Baseball bat that Joe Morgan used in a real game)

• Hudy T-shirts

• Arnold’s T-shirts

2 sets of tickets to a Reds Game

Thursday, March 25, 2010

Weekly Newsletter 03/25/2010

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Hi Everyone,

I had a great time with my sister this week and a much needed rest. Arnold's did just fine with everyone else taking care of it.
This coming week is once again filled with good food, music and "The Best of CityBeat" picks on the 31st.


Friday 3/26 Catfish Evans takes the stage at 6pm and is followed up by the great Ricky Nye INC. at 9pm
Saturday 3/27 is the soulful music of the Beau Alquizola Band starting at 9pm.
Tuesday 3/30 is Todd Hepburn playing the pearly whites at 7pm
Wednesday 3/31 there will be no music. The Ambassador from Jameson will be in the house all night. There will be many private parties but still plenty of room for our regular customers.
Thursday 4/1 is Dottie and Wayne.

Please don't forget about our $4.99 menu at lunch. Thanks to everyone for it going so well.

SPECIALS this weekend

CARPACCIO... Beef tenderloin served rare and sliced very thin.Drizzled with extra virgin olive oil, sprinkled with sea salt & cracked pepper and capers. Served chilled with garlic crustinis and a spicy lemon sauce. 7.95

MONTE CRISTO SANDWICH... Hot ham and Swiss cheese sandwich between spicy french toast with a chipolte onion marmalade. Dusted with powdered sugar. Served with fries. 7.95

SALMON WELLINGTON... 8 ounce Alaskan salmon fillet topped with a wild mushroom artichoke duxelle, cream cheese, shallots, capers and garlic. Covered in puff pastry and baked until golden brown. Drizzled with dill cream sauce. Served with sauteed fresh green beans and horseradish cream potatoes. 16.95

BLACK AND BLEU STRIP STEAK... New York Strip Steak coated with creole seasonings and grilled. Topped with a delicious bacon bleu cheese sauce. Served with sweet potato puffs and sauteed fresh green beans. 18.95
AMARETTA ALMOND CAKE... Four layers of white almond cake infused with amaretta. Layered with cream cheese icing. Topped with slivered almonds. Served with vanilla ice cream. 4.95

CHOCOLATE BUCKEYE CAKE... Bret's signature dessert. Chocolate layer cake iced with peanut butter cream then finished with chocolate frosting. 4.95

FLAN BREAD PUDDING... Bread soaked in egg custard and a hint of nutmeg then baked until golden. Drizzled with a flan brown sugar sauce. Served with a scoop of vanilla ice cream and whipped cream.


Saturday, March 20, 2010

Trip With My Sister

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See Ya Thursday!

Friday, March 19, 2010

Weekly Newsletter 03/19/2010

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Hi Everyone,

Wow, what a few crazy weeks we have had. From Goat Stew to Irish Stew. From Bock Beer to Guinness and Harps. From renaissance to funny hats. What use to be our “slow” season has been filled with parties and fun. People weathered the winter to come to our Down Home Local with Jake Speed and the Freddies. Bockfest was above our wildest dreams. Shepard Fairey came. This week we hosted The Mad Hatter Party, Kegs and Eggs and we filled Fountain Square with our Irish Stew and Soda Bread.

About 4 weeks ago I changed the whole lunch program. All items on the menu $4.99. It’s awesome! You can check it out at Just click on the top of the page where it says click here for lunch menu. It will change with the seasons and also with the holidays.

Sorry to say but our website is still not updated. I am trying to get that done. Here is the music line up for this week.

Friday 6 - 8pm Wayne Shannon
Friday 9 - ? Gypsy Creeks
Saturday 9 - ? Jake Speed and the Freddies

Specials this weekend

Crab and Bleu Dip with Pita Chips
Wild Wild Salad
Blackened Strip Steak with baked potatoes and spicy green beans.

Giving away some tickets to the Cincinnati Ballet’s Mozart’s Requiema. The performances are March 27th and 2 shows on March 28th. I will hold the tickets until this Monday. If you don’t pick them up or email me to let me know you want them I will do another drawing. Also with the tickets is a $10.00 coupon for Arnold’s. Here are the winners!

Jim Nelson
Amy Chapman
Go Maria Go
Michele Renner

Hope to see you soon,
Ronda Androski/Proprietor
Arnold’s Bar and Grill

Thursday, March 18, 2010

Big Wally is Bigger Than I thought

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I thought Big Wally (the pot in yesterdays post) was smaller. We made 80 gallons of stew, not 40. geesh, thank you Cincinnati. Seriously.

Tuesday, March 16, 2010

St. Patrick's Day at Arnold's

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St. Patrick’s Day at Arnold’s has always been fun. It is a traditional day with Irish Stew, Colcannon and soda Bread. Home cooked corned beef and cabbage, and a good Guinness.

Tomorrow will be no different. On the $4.99 lunch menu you can get Irish Stew, Corned Beef and Cabbage or a Rueben.

Dinner features a whole menu of Irish fare plus our regular menu.

Music starts at 6 with The Blarnacles
Finishing off the evening is John Redell

The first 24 people that order a 20 ounce Guinness will get to keep the “I shamrock Guinness” Glass.

Arnold’s will be serving Irish Stew on Fountain Square from 5pm - 10pm. Come down and visit us then head back to Arnold’s for a beer.

Monday, March 15, 2010

The Makings Of Irish Stew

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This is Amanda putting the beer into the pot.

Tonight Steve and Mario cut beef cubes for what will be the last 10 gallons of Irish Stew unless something crazy happens. That will be 40 gallons of stew I have made for St. Patrick’s Day Week. That is a lot of stew! Considering we put a scoop of Colcannon (greens and mashed potatoes) in the bowl first.

Arnold’s will be selling Irish Stew on Fountain Square from 5pm - 10pm this Wednesday, March 17th. It is the first time we have ever done anything on the Square and I am glad they invited us. We will see how it goes.

It is hard to put measurements on this recipe since I make such big batches. I use Big Wally which is a 5 gallon pot. I use beef cubes, lamb cubes, celery, onions, baby carrots (because I detest cutting big carrots), rosemary, thyme, marjoram, garlic, salt, pepper, pepper flakes. Guinness, red wine, Dijon mustard, dry mustard, beef stock and flour. I also thicken it with stale bread instead of cornstarch. I sautéed it, then bake the meat, then simmer it. This makes for a hearty full bodied stew.

Sunday, March 14, 2010

Parade Day Memory

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Colleen is 5 years old this year and very glad to say it. As I told her yesterday how her Grandma Donna had taken her to our 2nd floor and changed her diaper when she was a newborn she let out a big laugh. As the years grow that will become her story instead of mine.

Colleen is the grandchild of Dan and Donna. Dan and Donna have been regulars at Arnold’s forever. They have supported me though thick and thin. Their roots run deep in the Cincinnati area and I am glad to call them my friends. Our relationship is one only of Arnold’s. They come after a high school football game or a wedding or just to meet with family and friends.

They also come every St. Patrick’s Day Parade Day. They bring about 200 of their closest friends. They are The Friendly Sons Of St. Patrick. The choir sings and the families listen. There are many generations here to listen. And party. And be happy. If you are not a member and walk in it is fine. They take you in and they celebrate with you as if you are a part of their family.

Over the years the parade has had many changes. It is on Sunday, no, now it is on Saturday. Wait it is back on Sunday. Okay it will be on Saturday now. It will go this route, no, now it will go this route. It does matter that the parade has been moved away from Arnold’s. It does matter that no longer are children hanging there feet off the curb and people are watching the parade from the 2nd floor windows. It isn’t the same as it use to be. But Dan and Donna and their 200 friends still come. And when Colleen is the age of her grandparents and she is changing her grandchild’s diapers on the 2nd floor this will be her story and not mine.

Thanks Dan and Donna and Colleen.

Saturday, March 13, 2010

Perfect Bernaise

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Bernaise is easy if you have a food processor with a hole in the top.

Melt 1/4 pound of butter and let it get to room temperature.

In food processor add 3 egg yolks, 3 dashes of Tabasco, 2 dashes of Worcestershire sauce, 2 dashes of salt, 2 dashes black pepper and a pinch of cayenne (really just a pinch)
Turn processor on and VERY slowly add the butter. Try to stream it. When you see it thicken you are done.
If you are making eggs Benedict I have learned to bring your water to a boil and then reduce it to a simmer to poach your eggs.

Today I am serving Corned Beef Benedict's in honor of St. Patty's Day.

Thursday, March 11, 2010

Dublin Coddle and A Free Bike

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This is the bike we are giving away at 10pm tommorrow night. We are also giving away prizes for the best hat so make sure you have your hat on!

Dublin Coddle is an Irish breakfast casserole that is easy and delicious. I make it the night before and just bake it off in the morning. I also put a twist on it by cooking it on a cooking sheet instead of in the pan. Hope this isn't too confusing for you.

In a casserole pan make put 6 slices of thick whole wheat bread or bread of your choice on the bottom. Next top each with 2 pieces of cooked pepperwood bacon, 1 piece of cooked sausage patty, crispy fried hash browns, sauteed onions and then top with another piece of bread. Mix 12 eggs with 1tsp. salt, 1 tsp pepper and 1 tsp cayenne pepper. Pour mixture over bread and let sit until mixture is absorbed into bread or overnight. With a pancake turner pull entire layer of bread slice from casserole pan and place on a cookie sheet. It is going to be gooey but that is okay. Sprinkle with smoked gouda cheese and bake for about 30 minutes or until firm.

Wednesday, March 10, 2010

Arnold's Weekly News Letter 03/10/10

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Hi Everyone,
Well. What an amazing weekend Bockfest was. It was so amazing I cannot even begin to express my gratitude. Cindy (a customer and friend) said, no matter what she is going to stand behind the bar next year and do nothing but wash glasses. We are going to sign her up.

Friday night while the parade was going on we had 28 of our 31 employees working. I am still trying to find the other 2!

Many great things became of Bockfest this year. The committee will have a meeting in the next few weeks to go over things. Thanks to everyone for coming.

On Saturday we served food to over 500 people. We have never done that before. I can’t even remember doing that when Jim owned Arnold’s and that was the heyday.

We have a new lunch menu. All items are $4.99. You can view it at Click on the lunch menu link on the top of the page.

This Friday is the Madhatter Party. There is a VIP party from 6 - 8pm then it is open to the public at 8pm. At 10pm prizes will be given away. You do need to be there to claim your prize. When you enter Arnold’s please make sure you get a slip to fill out. We are giving away a Jameson mountain bike, a Guinness mirror, tons of swag and stuff from Arnold’s. There will be a best hat contest so get out and find that special hat.

Saturday we are opening at 6am. Why you might ask. Because I am crazy. Actually we are opening at that time because we are the “official” Kegs and Eggs for the Parade. We thank Fountain Square for choosing us to do that. We will also have soccer highlights on a big screen projector. Then head down to the square and watch the parade. Come back to Arnold’s afterwards for music by The Friendly Sons of St. Patrick and The Flock.

Arnold’s will be having an Irish menu which you can view at

Wednesday we will be having our Irish menu and music from the Blarnacles. We will also be serving up Irish stew and soda bread on Fountain Square from 5pm - 10pm. Come down and visit us!

That gets us though till next week. Again thanks to everyone for making Bockfest such a huge success for me, our workers, our city, our neighborhood, for OTR and for the fine citizens of this great city.

See You Soon,
Ronda Androski/Proprietor
Arnold’s Bar and Grill

Tuesday, March 9, 2010

Kegs and Eggs Menu and The Irish Dinner Specials

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SODA BREAD IRISH TOAST… Homemade Irish soda bread soaked in an egg mixture and sautéed until golden brown. Served with maple syrup, pepper bacon and hot apples. 6.95

IRISH COFFEE PANCAKES… A mixture of flour, eggs, Irish cream, coffee, and kahlua. Drizzled with Irish whiskey caramel sauce. Served with scrambled eggs and pepperwood bacon. 6.95

BOXTY CAKES… Traditional Irish potato cake made in rhyme. Boxty on the griddle, boxty in the pan, if you can’t make a boxty you’ll never get a man! Served with scrambled eggs, toasted soda bread and pepperwood bacon. 6.95

O'DROSKI OMELET... Roasted red peppers, sundried tomatoes, red onions, portabellas, artichokes, and fresh spinach stuffed in an omelet with provolone cheese. Served with fried potatoes and fried apples.

DUBLIN CODDLE… Sausage, bacon, potatoes, onions and bread layered in a baking dish and filled with eggs. Topped with smoked gouda cheese and baked. Served with fresh fruit. 6.95

BANGERS AND MASHED… Served with braised cabbage, homemade applesauce and soda bread. 6.95

CORN BEEF BENEDICT… In house baked corn beef brisket. Served over toasted English muffins with poached eggs and béarnaise sauce. Served with fried potatoes and fresh fruit. 6.95

IRISH STEW… Arnold’s traditional Irish stew served on a bed of colcannon (mashed potatoes with greens). Served with Irish soda bread. 6.95



IRISH STEW… Lamb and beef slow simmered in a stock of Guinness, Dijon, rosemary, thyme, garlic, celery, carrots and onions. Thickened the traditional way with stale bread. Served over a scoop of colcannon (mashed potatoes with greens). Served with a tossed salad and homemade soda bread. 12.95

CORN BEEF AND CABBAGE… In house cooked corn beef brisket, boiled cabbage, mashed potatoes, homemade applesauce and cornbread. 12.95

BANGERS AND MASHED… Sausages in own sauce, mashed potatoes, green beans, fried apples and cornbread. 12.95

FISH WITH CREAM AND HONEY… Seared white fish finished in a sauce of walnuts, cream, lemon and garlic and honey. Served with boxty cakes and sautéed carrots. 14.95

FRIED COD… Cod marinated in Guinness then coated in seasoned bread crumbs. Deep fried until golden. Served with french fries and cole slaw. 10.95

PASTA O’DROSKI… Portabellas, sundried tomatoes, roasted red peppers, red onions, artichokes and fresh spinach sautéed in a white wine garlic sauce. Served over linguine. Dusted with Romano cheese. 13.95

Monday, March 8, 2010

Offical Mad Hatter Ball, Kegs and Eggs and More

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Friday March 12th
Join Arnold’s for the Mad Hatter party. Ridiculous hats completely encouraged. Prizes given away for best hats. Jameson and Guinness will be in house giving away free hats and swag as well. Both are having a Big Prize Drawing. Jameson is giving away a free mountain bike and Guinness will be giving away a Giant Guinness mirror. Arnold's is also giving away swag! Prize Drawing is promptly at 10pm. You must be present to win. Full Irish menu all weekend. Live music from The Catfish Evans Trio 6-8pm and The Tadcasters 9pm-1am. Party starts at 8pm.

Saturday March 13th

Fountain Square's Official Kegs and Eggs Spot opening at 6am with a full Irish Breakfast Menu and live music continuing throughout the day.

Wednesday March 17th

Full Irish Menu and music by the Blarnacles

Sunday, March 7, 2010

Bockfest Leftovers

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Friday, March 5, 2010

How I feel on Bockfest Morning

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If anyone cares how I feel today....

Like I just got a new car and I finally get to ride in it. Or should I say a new motorized bathtub.

Wednesday, March 3, 2010

The Beer Is Here

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Our basement is full. I think we have one more beer delivery tommorrow.
I went to Findlay Market today and picked up the sausage. Avil's is dropping off more tommorrow. Back to Findlay tommorrow to pick up the rabbits I ordered. The goat was baked today. Lamb was cubed for kaboobs. Onions and mushrooms were cut for the camel. Tee shirts are all packaged and ready. Bathtub driving lessons were given. Spaten and Morelein have dropped off the glasses. Every staff member is on duty plus family members of workers. Police and doormen all in order. 7 music groups booked for the weekend. Picked up the trophy today. What am I missing? I am sure it is something!
All we have to deal with now is Mother Nature. As you all know, she has a mind of her own.
Enjoy! Bockfest is here!

Breakfast Just Added For Late Night This Friday

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From 11pm - 3am Bockfest Friday you will be able to get breakfast from Arnold's. I remember when I was in my 20's going out and then going to the Pepper Pod in Newport for breakfast. It hit the spot. So for $7.00 here is what you get.

MEATLOVERS PLATE Scrambled eggs, pepperwood bacon, sausage gravy, biscuit, and
fried potatoes.
VEGETARIAN PLATE Scrambled eggs, grilled portabella slices, biscuits & gravy,
and fried potatoes.

2 plates, quick and simple for Chuck in the kitchen that said he wanted to do this.

Tuesday, March 2, 2010

Bathtub Driving 101 and Believing in Trojan Goats

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Tonight we gave the "Arnold's Bomb Squad" Team bathtub driving lessons in the parking lot across the street. Once you start driving the tub you don't want to stop and you don't want to take turns. It's really that much fun. I am not sure whom or if anyone reads these blogs but if someone reading this would want to drive the tub some day just let me know and I will see what we can do.
The tub goes in right behind the lead goat in the parade. I am the one pushing to get the parade off at exactly 6pm. The police don't like it if we don't. So me being the way I am, I try my best to get it moving.
David White has been in charge of the parade for the last few years and is doing a great job with it. He has the roller derby girls in it this year. Liz from the team asked me if I would mind if they came into Arnold's with skates on. What a silly girl, we are honored to have them.
I love reading all the stuff about Bockfest every year. You would think I would be tired of it. Never. I hope it helps people understand what a wonderful city we live in.
I love the people who love Bockfest. We are all a special breed. We are the people that "get" what downtown and OTR is all about. We are funky and fun and community. We are people who drive bathtubs and believe in Trojan Goats.

Monday, March 1, 2010

Arnold's Bockfest Brunch

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Arnold's will be open for Brunch this Saturday and Sunday (March 5th and 6th). Newspapers will be available for your reading pleasure.

Saturday music by Todd Hepburn on piano is from noon - 2pm
Sunday music by Brian Deyo playing classic Guitar from 10am - 1pm

Bockbeer Sampler Saturday and Sunday
Six beers on Tap (4 ounce samples) $6.00 We usually sell out of some of
the bocks before Sunday and will adjust price/amounts accordingly.


BOCK EGGS BENEDICT... Grilled English Muffin topped with spicy goat, poached eggs and Bearnaise. Served with fried potatoes and warm apples. 7.00

CARMEL APPLE FRENCH TOAST. Thick slices of bread marinated in egg mixture. Topped with fried apples, caramel sauce, crushed peanuts and fresh whipped cream. 7.00

SAUSAGE AND EGG BURRITO... Bock sausage, scrambled eggs, smoked Gouda cheese, sauteed onions and mushrooms, and fried potatoes stuffed in a flour tortilla. Served with cilantro lime sour cream and fresh fruit. 7.00

Androski Omelet... Artichokes, roasted red peppers, red onions, fresh spinach, portabella, sundried tomatoes and pesto stuffed in an omelet with provolone cheese. Served with fried potatoes and fruit. 7.00

Just eggs, bacon and toast... Two eggs any style served with peppered bacon and whole wheat toast. 7.00

Louisana Skillet... Skillet filled with potatoes, crab, kale, onions, peppers, eggs, spicy sausage, and cheese sauce. Topped with puff pastry and baked. Served with warm baked spiced bread. 8.00

SAUSAGE SAMPLER PLATE. Assorted sausages served with braised red cabbage, mashed potatoes, assorted mustard and homemade applesauce. 8.00

CAC Offically Names Fairey's Mural @ Arnold's

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I know I said I was going to write about Bockfest all week but this is cool. Got this email today on the "offical" name of the mural at Arnold's

Arnold’s Global Warning

Rhonda and Chris:

Just wanted to say thank you and pass along the title of your Shepard Fairey mural FYI!



Carissa Barnard
Exhibitions Director
Contemporary Arts Center
Lois & Richard Rosenthal Center for Contemporary Art
44 East Sixth Street
Cincinnati, Ohio 45202
Phone: 513.XXXXXXX
Fax: 513.xxxxxxx
Email: xxxxxxxxxxx