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June 24, 2005
A cheap dinner and movie date
Dinner and a movie: the classic American date. Now the classic date just got a bit classier ... and easier on the wallet.
The Mariemont Theatre has kicked off a new Wednesday Dinner and a Movie promotion that incorporates many of the village’s restaurants.
Every Wednesday, patrons of the theatre will get a cheaper movie ticket and a discounted meal.
“We wanted to thank (the patrons) for their continued support,” Bekka Sage, spokesperson for Theatre Management Corporation, said.
This is how the offer works: On Wednesdays after 5 p.m. patrons may walk into the Mariemont Theatre and purchase a $6 ticket per person. On the counter of the concession stand, patrons will find white coupons advertising “50 cents off a Large Popcorn” and “25 cents off a Large Drink”. The coupons are also given out at the box office of the theatre and customers can come in to ask for them.
The coupon also advertises 20 percent off meals at the Mariemont Mio’s, The National Exemplar, Dilly Deli and The Quarter Bistro. All patrons have to do is show their ticket stubs and coupon to their server for the discount.
The coupon is valid for one person for one meal and the discount is only valid for food and non-alcoholic beverages. It is not valid with any other discounts.
“It makes for a cheap date,” Dilly Deli co-owner Robbie Warinner said.
And here's an added bonus: Suppose a couple attends a movie on a Wednesday evening but does not have time to eat at one of the participating restaurants afterwards. The movie stub and coupon may be used on any subsequent Wednesday after 5 p.m., therefore patrons may take advantage of the promotion at their leisure.
This promotion will be a continuous offer.
Posted by johnston at 04:06 PM
June 17, 2005
Can you say Cheese?
Wine and cheese is one of life’s most popular couples.
What’s wine without a good cheese to compliment it? What is a delectable, hand-crafted cheese without a glass of your favorite wine?
The Dilly Deli, located 6818 Wooster Pike, is known for its wide selection of wine. It is also a connoisseur of fine cheeses. It recently just received its shipment of domestic and international cheeses that cheese-lovers won’t find just anywhere.
“This is real cheese, hand-crafted, that you won’t find at any supermarket. I buy it all myself and I know exactly what I am purchasing. I know how old it is,” Deli co-owner Robbie Warinner said.
What makes wine and cheese a great combination? According to Robbie, cheese is very similar to wine in its production. It requires conditioning, perfect temperature, the weather, the style of the worker ... and cheese also is impacted on the how the cows are cared for.
Some of the cheeses are carried year-round, but the season does dictate the selection to a degree.
“I stand behind everything I sell here. And I can recommend a good wine (or visa versa) with your purchase,” Robbie said.
Here are a few of the exotic cheeses Robbie has for sale in the Dilly Deli, described in her own words:
Jindi Triple Creme (Australia)
Jindi is one of Australia's leading producers of white mold cheeses. Since 1985 the "Jindivick" cheesemakers have been creating Farmhouse cheeses by hand, using the milk of cows that have grazed lush Jindivick pastures. This triple creme is enveloped in a velvety bloom of white mould. The smooth interior paste has a butter-like flavor and a creamy rich flavor. Match the rich flavor with sparkling wines and fresh berries. Robbie's Note: if you like St. Andre this is similar with much more depth and incredible texture.
Yarra Valley Persian Fetta (Australia)
Persian Fetta is a high moisture cheese that is lower in salt than most Mediterranean cheeses of this style. Marinating in virgin olive oil with herbs, garlic and spices, it becomes a silky-smooth savory treat. It has a fullness of flavor that blends well with the oil and herbs for use in salads and antipasto. It spreads nicely on crusty bread for an instant snack, or try it with fresh greens, drizzling some of the oil on top as a dressing. Serve with dry white wines.
Tarago River Cheese Company (Australia) Shades of Blue
This is a double creme, blue veined cheese with a creamy texture and mild but distinct flavor. Each wheel comes in wax coated after being cured for 8-10 weeks. The smoothness of the paste is subtle, buttery, blue-brie flavor pairs nicely with merlot wines, fresh seasonal fruits and crisp breads. Microbial rennets are used. Robbie's note: If you are a fan of Cambozola, this is a farmstead example that exhibits multiple layers of flavors not found in the good but mass produced Cambozola cheese.
Mahon D.O. Raw milk
This is a very distinct cheese, as it is both a seasonal farmhouse and artisanal production, it is somewhat younger and made from raw grass-fed cow's milk. From the Balearic island of Menorca, the dairy Hort de Sant Patrici hand produces this cheese with the highest standards for quality from centuries old methods. It has a fairly intense, slightly salty piquant flavor that intensifies as it ages, with a distance barnyard aroma. Robbie's note: D.O. cheeses are similar to wines with DO status as they must meet strict place production and cheesemaking methods.
Bingham Hill Harvest Moon
This beautiful cheese has extraordinary flavor and great craftsmanship. The wheel is made from raw cow's milk and casts an earthy reminiscence in every bite. The rusty rind and "harvest aroma" is a true indication that a full flavored cheese lies beneath. The cheese is tart, fruity and grassy, not unlike a farmhouse cheddar. Harvest moon can develop veins of blue from the rind, through its baron white paste. A prized possession! Robbie's note: We sold through two whole wheels of this cheese in less than two weeks. Two more have arrived!
Bingham Hill Poudre Puff
We have about three pieces left of this little gem. A jewel of the Rockies! Each bloomy puff gets its name from the scenic Cache la Poudre river that runs through Ft. Collins. Ripened for three weeks, each delicate mound develops a sweet, mushroomy, soft ripening elegance. Each is robed in a bloomy white mold rind and has the richness and smoothness of some of the worlds greatest cremes.
Carr Valley Cheese
These are some of my favorite domestically produced farmstead cheeses. Unfortunately the company has yet to hear the plea from smaller retailers who can't get in a 12 pound wheel of cheese, no matter how extraordinary. You may have had some of the Mobay we had in from Carr Valley a few months ago. Fortunately there is one cheese that comes in smaller wheels, and though one of our most expensive selections, also one of the most exquisite:
Carr Valley Casa Bolo Melange could bowl you over. Created by cheese maker Sid Cook in LaValley Wisconsin, brings with it a "melange" of flavors. It is made with cow, goat and sheep's milk, hand molded into a sphere and coated with yellow wax. It is dense, very firm and expresses similarities to an aged Dutch cheese. By shaving thin slices from a cut surface and allowing the morsel to melt slowly in the mouth, a myriad of pleasing smooth, nutty and scotch flavors begin to burst forth. Casa Bolo melange would fit easily into many cheese or antipasto platters, adding both texture and compatible character.
For more information about the Dilly Deli, its cheeses, wines, beers, or menu specials, call 561-5233.
Posted by johnston at 12:34 PM
June 14, 2005
Treat yourself: Carlson Wagonlit wants to take you overseas
Have you ever just wanted to pick and leave the country for a couple of days? See some new sites? Meet some new people? Absorb the elements of a different culture?
Well, between Sept. 15 - 26, 2005, people can venture on a 12-day tour of the “Imperial Cities” which include Prague, Krakow and Budapest. There isn’t much planning on your part; all you really need to do is board the plane and the rest has already been arranged.
Carlson Wagonlit Travel, located at 6800 Wooster Pike in Mariemont, and The Travel Authority are offering the Imperial Cities package which includes round-trip air from Cincinnati, cancellation waiver and insurance, hotel transfers and departure taxes for $3,089 per person (for a twin occupancy).
Travelers will be vacationing with other people on the same package, so the opportunity to share the experience and make new friends is also available.
Along with all the sites and cities and hotels, the package also includes 17 meals: 10 buffet breakfasts, one lunch, six dinners
A few of the highlights include: Prague, Hradcany Castle, Jewish Quarter, Krakow, Wieliczka Salt Mine, Auschwitz, Jasna Gora Monastary, Budapest, Hungarian Horse Show, Mathias Church, Fishermen’s Bastion and Renaissance dinner
An itinerary has already been established to make the vacation easy and relaxing.
Day 1: Overnight flight - Site-seeing, Hungarian horse show
Day 2: Arrive in Prague, Czech Republic - Tour begins in “Golden City” of Prague where you spend afternoon at your own leisure.
Day 3: Prague - Visit the sites, Hradcany Castle, St. Vitus Cathedral, Charles Bridge, spend the day at your leisure.
Day 4: Prague - Visit Old Jewish Quarter, its historic cemetary; the oldest working synagogue in Europe; the Holy Ark where the Torah scrolls are kept.
Day 5: Prague - Krakow, Poland - Arrive in Poland and drive along the Carpathian Mountains.
Day 6: Krakow - Wieliczka Salt Mine - Visit the historic Old Town, featuring Market Square, St. Mary’s Church, and Wawal Castle. The salt mines have been operating since the 13th century and is home to many sculptures and famous salt chapel
Day 7: Krakow - Auschwitz - Czestochowa - Visit the museum and former concentration camp. A guide will walk you through the barracks, prison cells and entrance gate and educate you on the history of the prison. Travel to Jasna Gora Monastery for a tour; see the Black Madonna.
Day 8: Krakow - Visit what you want at your leisure. A tour hand will be available to offer suggestions.
Day 9: Krakow - Budapest, Hungary - Travel along the Low Tatra mountain range en route to Hungary.
Day 10: Budapest - Lajosmizse - Travel to the Hungarian Great Plain countryside; learn culture and history of the Hungarian horsemen
Day 11: Budapest - Szentendre - Visegrad - Budapest - Enter the Mathias Church, site of numerous coronations of kings; visit the Fishermen’s Bastion with its white walls, towers and arcades; see Old Buda and Gellert Hill, Parliament and Heroes Square; later, explore Hungarian countryside, Szentendre, and travel to Visegrad.
Day 12: Budapest - Depart for home
To inquire more about the Imperial Cities vacation package, call Carlson Wagonlit Travel at 272-2887.
Posted by johnston at 03:06 PM
June 05, 2005
"Inn" and around the village square in full bloom
Flowers have a tendency to make everything more appealing, regardless if the environment is bland or already brimming with beauty.
That is why Spinnenweber Builders, Inc., have been perennial in their efforts to plant annual flowers around the Best Western Mariemont Inn, The Strand and neighboring properties for 30 years.
“When we bought the Inn in 1962 there wasn’t any ‘green’ around the building,” SBI owner Dan Spinnenweber said. “Over the years, we have continually been adding more greenery around the structures.”
General Manager Bonnie Malone said it is the goal of SBI to increase the number of plants every year.
“Since 1992 when the mayor allowed the usage of pots within the village square we have been adding to them,” Malone said.
Thus, every year just prior to Mother’s Day, passers-by will see Mr. Spinnenweber and Malone busy planting with adorning their gardening clothes wielding their gardening tools.
“We call it ‘Our Right of Spring’,” Malone said. “We just want to make Mariemont a more colorful place.”
The plants are not purchased by the village; SBI pays for the flowers and sees it as a means to give back to the community.
Posted by johnston at 09:18 PM
The Buffalo is back to yaking
The Buffalo, which is recognizable by its location in the Mariemont Inn just above the lobby’s entrance door, is back to his loquacious and garrulous demeanor.
If the most scrutinized attention is paid by Inn visitors, they may witness the Buffalo running his mouth, winking at the guests and signaling with a wiggle of his ears to the menagerie of other animals the ingress and egress of each patron.
He has only recently regained his communication faculties, though; he had previously been rendered mute and statuesque for approximately a year after losing a bet to the Moose and Elk, also located in the lobby.
“About 12 months ago I noticed the Buffalo wasn’t being his extroverted self when he refused to recognize my routine ‘good morning’ to him,” the Inn's Director of Operations Bill Spinnenweber said, adding it was a first in the Buffalo’s long residence at the hotel he had not acknowledged a salutation. “I figured he was probably under the weather.”
After a week of not acknowledging anyone’s presence, Bill began to wonder if maybe the Buffalo was harboring any ill feelings towards somebody or something.
“I inquired what was the meaning of his silence; then I urged him to confide in me if anything was the matter. I further attempted to placate his feelings so as to understand why his incipient reticence ... all to no avail,” Bill said. “So, I threw up my arms, declared that if he were going to be so obdurate as to not even answer my queries then he could take it up with the cooks at the National Exemplar.”
Bill has always placed the Buffalo’s lunch order at restaurant’s kitchen: A lavishly decorated and seasoned Caesar Salad with a side of brussel sprouts. And a spritzer water. Then a post-meal hot cup of Darjeeling Highlands Indian black tea with a slice of lemon. The Buffalo is a vegan, by the way.
The announcement of the Buffalo being cut off from the kitchen aroused a few muffled snickers from the Elk and the Moose.
Bill immediately called an impromptu meeting in his office, where the two antlered-quadrupeds revealed the facts concerning “the Bet.”
Apparently - according to the two animals - the Buffalo exclaimed a year ago he could coerce the piano-crooning old man sitting at his piano in the lobby to perform “The Imperial March”, the theme performed in each Star Wars movie whenever Darth Vader was present on screen, every time the Inn's general manager Bonnie Malone walked through the hotel.
The Moose and Elk - fully cognizant that the man seated at the piano was a diligent virtuoso attempting to write the greatest concerto of his day and would 'tune out' any outside disturbances - played on the Buffalo’s ego. They bet him not only would he fail to get the piano man play the song but that he wouldn’t even succeed in getting the piano man to acknowledge any attempts to engage in conversation.
The Moose and Elk said if the Buffalo failed to convince the piano player to comply with the request, then he - the Buffalo - must remain perfectly still and not utter one sound for exactly one year. If he made even the slightest peep or movement, then they would be forced to tell a secret the Buffalo had previously asked them to keep: He had a crush on Peggy, one of the Inn's front desk staff. The Buffalo confidently agreed to the bet.
“So, as you can extrapolate from the details, the Buffalo lost the bet,” Bill said, in between laughs. “The piano player, well, he ... is busy composing and doesn't partake in games of frivolty. That is all I can say about that matter.”
Well, the year has elapsed and now the Buffalo is back to his talkative self.
Although, he refused comment when asked how hard it was to keep silent for the past year and how embarrassed he was when he found out he had been duped by a Moose, an Elk and a musician.
Posted by johnston at 07:38 PM