tag:blogger.com,1999:blog-2656152423925053837.post8807703301352091461..comments2024-01-31T08:12:39.211-05:00Comments on Cincinnati Nomerati: Local 127, chef’s table:Laurahttp://www.blogger.com/profile/08883125671435382392noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-2656152423925053837.post-31092457002938526442009-11-06T17:12:34.944-05:002009-11-06T17:12:34.944-05:00If you havnt heard Local 127 will be giving free d...If you havnt heard Local 127 will be giving free dinners to all Veterans next week Tuesday through Sat. They just need to make a reservation. How Awesome is that!<br /><br />http://www.relishrestaurantgroup.com/Veterans%20ApprecitationAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2656152423925053837.post-83830732506797095932009-10-20T11:22:04.106-04:002009-10-20T11:22:04.106-04:00I am dining at Local 127 for the first time tonigh...I am dining at Local 127 for the first time tonight, and am very excited about it! I always look forward to an amazing seasonal menu. I am also looking forward to revisiting the spot formally known as Pigall's. It was sad to see Jean-Robert leave, but it seems like the group is doing just fine without him. Cincinnati really has no market for snobby french food anyway. Local 127 here I come...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2656152423925053837.post-38801343331665779762009-10-13T21:35:09.409-04:002009-10-13T21:35:09.409-04:00I am Nic Heckett - the force behind the ham you li...I am Nic Heckett - the force behind the ham you liked. I am glad you met Bob Perry - he is 100% bona fide - 'sound as a pound' as we say in Cork. You had an Ossabaw cross, Woodlands Pork 2007 Fall Harvest. At Woodlands Pork, our goal is to produce a ham that can represent America on the world stage of great charcuterie. We depend on the varied mast,minerals, and 'subterranean biomass' (worms'n'grubs, yum) to produce a ham of great character - a character that varies seasonally and year to year - our pigs are finished in mountain woodlots with more than an acre per animal to ensure the forest's protection. Our 2007 hams are our 'out of the gate' try and I am very happy with them. Ronny Drennan at Broadbent's in Kentucky cured them and did an amazing job. They are very very rare and you are one of the few who had a chance to taste them. We just started our 2009 fall harvest - you will have to wait 18 months to try the hams but I think 127 will have some fresh pork - perhaps already on the menu? Get this seasonal delicacy while you can! I tried it fresh last week and it was the best meat I ever had - not just the best pork, but the best meat, and I am extremly self-critical. And Heather, soft butter is a must for any restaurant - was it bright yellow? I hope so - American butter is usually a pale cousin of our Irish gold.Nic Hecketthttps://www.blogger.com/profile/05293075959415466245noreply@blogger.comtag:blogger.com,1999:blog-2656152423925053837.post-36641253849676242272009-10-02T15:30:23.760-04:002009-10-02T15:30:23.760-04:00WOOHOO soft butterWOOHOO soft butterFoodHussyhttps://www.blogger.com/profile/14246158133278171298noreply@blogger.comtag:blogger.com,1999:blog-2656152423925053837.post-57303708877426042322009-10-02T00:49:05.580-04:002009-10-02T00:49:05.580-04:00I was also recently experienced a meal which featu...I was also recently experienced a meal which featured many sets of silverware. I always remember the "Don't Slur Your Soup" book. <br /><br />Soup is fantastic. I'm hoping to make large batches in our crockpot and freeze meal sized portions to store at work. Any recipe suggestions?quesarahsarahhttps://www.blogger.com/profile/11341977918018271198noreply@blogger.com