Thursday, January 26, 2012

Join the Beefsteak Club and Cruise the Bathtub

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My friends and most of my customers know how dear BockFest is to me.  Not only is it financially needed over the cold winter months for all the bars/restaurant from Arnold's to Main Street to BockFest Hall but it is also good for our city and OTR.  We have many events (such as the pretzelfest) before BockFest that leads up to the event.  The reason we do this is because it takes a great deal of money to pull this awesome festival off!  I do a fundraiser every year where all the proceeds go to help pay for BockFest.  This is the 3rd year for Arnold's to do this.  The past 2 years have been done at Arnold's.  This year we have decided to move it to BockFest Hall for something different.  Please read below the press release we have sent out for this event.  The price of the tickets are $80.00 per person.  So, if you have always wanted to drive the bathtub this night will be your chance.  The bathtub will be at BockFest Hall and a course will be set up to drive it around. 

For immediate release...

In the Spring of 1896, the Windisch-Muhlhauser Brewery hosted some of the most prominent Cincinnatians. Guests enjoyed an elegant meal with beer pairings in the unlikely ambiance of the brewery. Cincinnati's political and social elite enjoyed the experience so much that it became a regular occurrence, and the standard guest list called themselves members of the Beefsteak Club.

Bockfest and Arnold's are proud to announce the resurrection of this tradition. Instead of steak and Windisch-Muhlhauser, we will be serving slow roasted pig and goat (with apologies to Schnitzel), southern sides of sauces, greens, red beans and rice, yams, potatoes, all paired with Moerlein lagers and ales. Of course, there will be pie, bread pudding, and coffee to end the dinner off. You do not need to hold elected office, wear a bowler hat, or own a monocle to attend, but we do consider the people who join us to help make Bockfest possible to be the finest and most important members of Cincinnati society.

The historic malt room in the new Christian Moerlein Brewery will be transformed into a private dinner club decorated with many of the original works of art associated with Bockfest. Artist Jim Effler will unveil the 20th Bockfest Celebration original oil painting; and Effler and other hosts will discuss the storied, inside history of twenty years of Bockfest. Guests will get a behind-the-scenes tour of the nineteenth century lagering cellars under the brewery and free rides in the famous Arnold's bathtub. In addition to great food and drink and a signed copy of this year's Bockfest print, one guest will win free accommodations in a penthouse suite at Garfield Suites for Bockfest 2012, a chance to drive the Arnold's bathtub in the Bockfest Parade, and a dinner for two at Arnold's. Come join the people behind Arnold's, Christian Moerlein and Bockfest and become part of our version of the Beefsteak Club. All proceeds of the event go toward making Bockfest happen. Your support is needed and doing the right thing is almost never this much fun.


Wednesday, January 25, 2012

How To Make A Delicious Risotta

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The word in itself is impressive and a bit frightening.  Sort of like Escargot or Caesar Salad or Creme Burlee.  All those items are easy to make but for some reason we have been brought up to think that only a "qualified" chef could make them.  I am about as "unqualified" as it gets and can make all of those dishes beautifully.  So today you learn to make risotto, which is a fancy name for arborio rice cooked just right.  Arborio is the region the rice comes from.  It is very high in starch, which is what makes it sticky and creamy.  Once you have learned the simple way to make risotto you can do anything and add anything you want.  Today for you I make a simply blueberry rice for you.  This makes a ton of rice so you can cut the recipe in half.

2 small jalapeno peppers
1 medium onion
3 cloves of garlic
3 TBS salt
1 TBS pepper
2 TBS ground cloves
Add above ingredients to food processor and pulverize

1/4 cup olive oil

2 cups arborio rice
4 cups water (you will be using 12 cups total
1 cup white wine
1/2 pound Swiss cheese
1 qt heavy cream
1 pt fresh blueberries
1 cup fresh chopped parsley

In nonstick pot add olive oil and pulverized ingredients cook at high heat until tender and onions are translucent then add rice and stir until rice is somewhat brown.
Add 4 cups of water and 1 cup of white wine and stir often, mixture will start to boil and thicken.  As water is absorbed but not totally dry add 4 cups of water.  Do this one more time with your last 4 cups of water.  This cooking time will take about 20 - 25 minutes.
Once your water has cooked down and your rice is tender (if it isn't tender yet, add 4 more cups of water, but it should be) turn off burner.  Add the Swiss cheese (small cubes) stir until melted then your heavy cream, blueberries and parsley.  If it is too thin let it sit or turn on low to heat and thicken up.  The ingredients can always change but the cooking process should always be the same.  This is a very delicious dish that requires patience but is easy and so worth it in the end.  Enjoy!


Tuesday, January 24, 2012

Cincinnati Beer Week at Arnold's

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February 2nd through the 9th is Beer week in Cincinnati. Here is Arnold's line up of events for it.


Thursday February 2 at pm
“A Cincinnati Brew Story” presented by Far-I-Rome Productions, Hudepohl, Little Kings and Burger

Beer Week Kickoff Party featuring Cincinnati’s Heritage beers

Arnold's is kicking it old school with a celebration of Cincinnati's beers of yore. Far-I-Rome and Hudepohl are presenting a full night of folk/pop music with three bands, The Evans Collective, Billy Otten and The Bostic Family Tent Revival. Arnold's will be providing 2.00 beer specials all night on Hudy 14k, Hudy Delight, Little Kings and Burger.

Friday February 3 at 5pm
Arnold’s Bourbon Barrel 1861 Porter Happy Hour Tapping

In honor of beer week Christian Moerlein has remixed a batch of the Arnold’s 1861 Porter. Arnold’s is already the only place that you could get the Porter, but for this special release, Christian Moerlein will be aging the same beer in a bourbon barrel. Live music from The Cincy Brass at 9pm

Saturday February 4 at 6pm
Great Lakes Brewing Company - Dry Hopped, Cask Conditioned Burning River Happy Hour Tapping

Arnold’s will be the only place to get it in town and they have only 1 quarter barrel available. Great Lakes beer reps will also be on hand giving out free swag.

Cask-conditioned beer, often referred to as 'real ale', is brewed from only traditional ingredients and allowed to mature naturally.
The unfiltered, unpasteurized beer still contains live yeast, which continues conditioning the beer in the cask (known as 'secondary fermentation'); this process creates a gentle, natural CO2 carbonation and allows malt and hop flavors to develop, resulting in a richer tasting drink with more character than standard keg ('brewery-conditioned') beers.



Monday February 6 at 6pm
Rivertown Sensory Analysis

Sensory beer analysis course and discussion on starting a craft brewery. Join Brewmaster and CEO and Co-Founder Jason Roeper and Randy Schiltz as they discuss the finer points of craft brewing along with a full line up of Rivertown beers! Ever dreamed of starting a Microbrewery? you dont want to miss this event!

Tuesday February 7 at 5pm
Bell’s, Blues, and Barbecues

Bell’s beer is offering up not one, but two of it’s Pub Brews on tap. Arnold’s is the only place in Cincinnati that will have them and the only other place that you can get them in the world is at Bell’s own Brew Pub in Kalamazoo, MI. This release is super limited and there is only 1 quarter barrel of each in town. Bell’s reps will also be in handing out free swag. In addition to that John Redell will be on stage playing live Blues from 7-9 and Arnold’s will be serving an entirely Barbecue themed menu.

Wednesday, February 7 at 5pm
Listermann’s Cask Conditioned Imperial Baltic Porter Happy Hour Tapping

Super limited release from Listermann’s brewed in honor of beer fest. Lightly smoked and fermented in a Bourbon Barrel. Arnold’s is the only place that you can get it before Beerfest and our supply is very limited.

Cask-conditioned beer, often referred to as 'real ale', is brewed from only traditional ingredients and allowed to mature naturally.
The unfiltered, unpasteurized beer still contains live yeast, which continues conditioning the beer in the cask (known as 'secondary fermentation'); this process creates a gentle, natural CO2 carbonation and allows malt and hop flavors to develop, resulting in a richer tasting drink with more character than standard keg ('brewery-conditioned') beers.

Thursday February 8 at 10:30pm
The Little King’s Sausage Queen Competition

The renowned (and sometimes notorious) Sausage Queen helps lead the Bockfest Parade by carrying a symbolic tray of Bockwurst sausage. The Sausage Queen is Bockfest royalty who is anointed in the least aristocratic manner we could create: a gender-neutral pageant that has multiple preliminary rounds in local bars. Winning contestants receive prizes, but are mostly vying for the honor and prestige of being the 2011 Sausage Queen.
In the weeks leading up to Bockfest, each participating venue will select its Queen contestant for the 2011 finale, held at the Hall during Bockfest. At each venue, a panel of "expert" judges (i.e. easily bribed) will determine the best applicant based on the following criteria:
•             Personality: Good traits will include a love of bock beer, a sense of humor, and a taste for meat. The personality round will involve a series of questions posed to the contestants by the judges.
•             Presence: The contestant must look good carrying a sausage and have diva tendencies. The presence round will involve a very short catwalk turn while sporting a string of bockwurst.
•             Talent: Whatever "talent" you think a Sausage Queen should possess is good enough for us.
Rules For Competition:
•             There is no admission fee.
•             There is no need for registration prior to the night of the competition (except that the Final Judging will only be open to winning candidates from the preliminary rounds.)
•             Contestants should register at the venue prior to scheduled start of the competition.
•             The Sausage Queen will rule until the following year's Bockfest Sausage Queen Competition. It will be virtually impossible to commit any act unbecoming of a sausage queen sufficient to cause revocation of the title.
Contestant Requirements:
•             Contestants must be at least 21 years of age.
•             Contestants must have an appreciation for bock beer and sausage.
•             Contestants must be available to compete in the March 5th Final Judging and available for the Bockfest Parade on March 4, 2011. The Queen must not be too much of a diva to show up to these events on time and must be capable and willing to traverse the full parade route.
•             Contestants must be open-minded and fun. The competition is gender neutral. It is open to all shapes, sizes, and varieties of potential Bockfest royalty.
•             Manner of dress is up to each contestant.
At each of the participating venues, a winner will be selected to participate in the final round.
The final round will be held at Bockfest Hall on Saturday March 5, 2011 at 7P.



Monday, January 23, 2012

Guest Blog: Mondays with Jimmy

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For the next 8 Mondays we will be featuring a guest blog from our friend James Cira. He will be doing two four part series. We hope that you enjoy.

My name is James Cira, but everyone at Arnold's knows me as Jimmy.  I have been coming to Arnold's for quite sometime and, through my experiences at the most wonderfully eccentric bar & grill in the city, I have developed some amazing relationships that I will have for the rest of my life.  One of those friendships is with Ronda Androski, and she has graciously invited me to write two four-part blogs over the next eight weeks.  Since I am working hard to launch my own blog, I thought this would be a great opportunity to gain a little exposure and touch on some of the issues that are greatly important me. They also have quite an impact on the city that I love, as well.  Therefore, without further adieu, I feel that is extremely important that we discuss the issue of homelessness in our city.
 
During the holiday season, we are always thinking of charity.  Everywhere we go, we are asked to give to the less fortunate.  Whether it is with the Salvation Army outside of the grocery store, the Toys for Tots barrels manned by the Marines, or donating to the Ruth Lyons' Children's Fund - We all gladly donate our money because it is the right thing to do.  I was volunteering in a soup kitchen over Christmas and volunteers were pouring in to serve up holiday meals, donating fresh baked cookies with red and green sprinkles, and even bringing their children to teach them what the season is "all about".  Unfortunately, once the Christmas trees come down and the lights are turned off until next season, this enthusiasm dramatically ends with the cold, bitter winds of January.
 
As the days grow longer and the snow blows in, that is exactly when our charity is most needed, especially for the homeless.  Sometimes, I try to put myself in the shoes of a homeless person.  What if I burned all of my bridges, had doors closed on me by my friends, and lost my apartment as a result?  In a short time, I could be homeless.  Out on the streets, alone, searching for a way to eat, and trying to find a dry, warm place to sleep.  To be honest, with that thought in my mind, that is why I give change from my pocket and donate my time to a soup kitchen.
 
Did you realize, according to the website of the Greater Cincinnati Coalition for the Homeless, that a shocking 3.5 million people could experience homelessness at any given time during the year, and approximately 744,000 men and women could be homeless at any given night in the United States!  Now, let's take a look our local statistics in order to really understand this crisis.  In the Queen City, we have about 25,000 people who have experienced homelessness at any given point during the year, with between 1,300 and 1,500 are homeless every night!  Within our city, 25% of our homeless population are children and almost half are five years old or younger.  With a child of my own, this number absolutely breaks my heart.
 
With that being said, I will no longer be standing on the sidelines as an innocent bystander.  My mom always told me that it is my duty to leave the earth in better shape than when I got here.  Even if I can impact just a couple of lives and create some positive change, I have done my duty.  Therefore, I am taking a step to helping out the homeless within our community. During the holidays, I started volunteering at the Saint Francis Seraph soup kitchen on the corner of Liberty and Vine streets, in the heart of Over-the-Rhine.  In speaking with the Director of the soup kitchen, he told me that he is always overwhelmed with volunteers in December, but that number dramatically decreases in January.  Therefore, I have made a commitment to volunteer once per week at Saint Francis and to write about my experiences here for the next for weeks.  I look forward to sharing my experiences with each and every one of you and, hopefully, I can inspire someone to volunteer, as well.



The Warmth Of Chicken Cacciatore

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It is in my roots to make stews and soups and one pot meals.  It just doesn't leave me.  My mom served this stuff with Zesta crackers, or buttered white bread.  We also had lots of iron skillet cornbread and biscuits.  These dishes are usually easy and you usually throw whatever is in the kitchen into the pot.  I do have the luxury of having a small grocery store inside of Arnold's (our pantry) so I usually have plenty to choose from. 

I made Cacciatore this past weekend as an Arnold's special.  Perfect for our Local Local Local event and for a weekend filled with ice and rain.  I also cooked this 3 hours in a 325 degree oven.

DO NOT ADD ANY SALT TO THIS RECIPE

4 chicken breast uncooked in a baking pan
add to pan
1 large can diced tomatoes
2 TBS capers
1/4 cup any kind of pitted olives.  I used black, green and kalamata
4 pepperocinis chopped (leave seeds if you want it spicy)
8 whole garlic cloves
1/4 small red onion cut in half and sliced thin
pinch of cayenne (1/8 tsp)
pinch black pepper
10 large fresh basil leaves or 15-20 small ones just ripped in big pieces
1/2 cup of beer (I used for the event) or 1/2 cup red wine
Make sure everything is mixed up and your chicken is laying evenly in pan
Cover with foil and bake
Serve over fettucine or some broad noodle
Dust with fresh grated romano.  Served with bread and butter!


Monday, January 16, 2012

Old Chair and Old Chair With New Look

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Things that get done when the restaurant is closed. 



Wednesday, January 4, 2012

Local Local Local 3

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Local Local Local 3
A celebration of all things local
On Saturday January 21st  Arnold’s is throwing a party to celebrate all things local. For our third installment we have brought in more people than ever. For local music, we have Jake Speed and the Freddies Old Time Music Revue featuring local phenom and Sub Pop recording artist Daniel Martin Moore. For local beer, we have the owner and CEO’s of three local breweries (Greg Hardman of Christian Moerlein, Jason Roeper of Rivertown Brewing Co. and Dan Listermann of Listermann’s Brewing Co.) in house to hand out free swag and tell you anything that you would like to know about their brews. We will also be featuring 3.50 pints on craft beers from all three companies the entire night and a full local beer infused specials menu for the food. Madisono’s will also be on special for dessert.  New this year, we are having a vendor area featuring 5 local etsy style artisans like Libre design and Robot Inside selling their crafts and artwork on site. Also new this year, everyone in attendance will receive a coupon book with discounts from local businesses like Park + Vine, Atomic Number 10, The OHIO Bookstore, Iris Book CafĂ©, Urban Eden, Another Part of The Forest and more. Beer and food specials run all day, Brewery owners show up at 7pm, Vendor area opens at 8pm and the music starts at 9pm.



A Cold Night And A Hot Curry

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I love curry dishes and there is little that can go wrong with them.  2 basic ingredients will always get the same results, delicious!  Those 2 ingredients are a can of coconut milk and 2 TBS. curry.  This night I kept it very simple but delicious.  It was the perfect balance of sweet and spicy.  You can add basil, mint, garlic, vegetables, fresh ginger.  Go ahead and be creative, just don't over spice!

Monday Bret nor I wanted to leave the house.  Me sick and Bret lazy.  I scoured the fridge and this is the dish I made.

About 1 cup of leftover fried rice
6 scallops
6 shrimp
2 TBS curry
1 can coconut milk
2 TBS hot pepper jelly (Thanks Kristen for the great present)
        My jelly was homemade but you can buy it at Kroger's

In a non-stick skillet add coconut milk, curry and pepper jelly.  Let cook on high for about 4 minutes, until thick.  Add scallops and shrimp until cooked.  Place on top of rice or mix rice in with sauce.


Monday, January 2, 2012

Thank You Cincinnati For Our 150th Time

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Chris (my son/Gm/Social Media) and I have tolled with how to write this for a week.  We both thought we should include everything that has happened in the last year.  Every band, every event, every wonderful thing, every wonderful person.  Well in doing that you leave out people and we would not want to do that.  We really need to thank all of the Cincinnatians that help spread the word that we were here.  With you, your patronage, your company, your talent, your friendship, your products, your sources we were able to have a year a business can only dream about. 

My family and our employees would like to thank you Cincinnati.  You provide us with jobs to be productive members of society.  There are 40 of us.  We have roughly 30 spouses, mates or partners.  We have roughly 20 children with a new one on the way this February.  We own homes and rent homes.  Many of us own cars and the ones that don't take a bus.  We go to bars and eat at local restaurants.  We see movies, concerts and theatre. We spend the money you provide us.

Thank you Cincinnati.  We look forward to serving you in 2012.  That is our 151st Anniversary.  I can only image the Arnold family had no idea...   Dreams really do come true.  Daily.


the Queen City Project :: Arnold's from the Queen City Project on Vimeo.