After several hours of strenuous recipe writing, menu item testing and tasting (well, engorging) and of course packing chef coats, knifes and all over to the Midwest, Chef Services Group had finally arrived in Cincinnati, Ohio! One might think, “Cincinnati? Well that’s not very exciting.” and to some degree this would be true 10 years ago. The once poverty stricken ghost town, surrounded by beaten city grounds has gone through a major facelift. Within the last decade, the Queen City has expanded so much architecturally, it’s hard to believe you’re walking down the same streets. Between new industrial loft apartments opening their doors for young professionals, or the innovative Chefs around the Greater Cincinnati area, proving dinner is more than just meat and potatoes.

Hungry, and looking for something to satisfy our post-airline stomach pains, the Chef’s walked down the streets of Over-the-Rhine: the hot spot for the hole in wall restaurant scene. We stumbled upon the townhouse sized burger joint, Krueger’s Tavern. Recently ranked at fourth best burger made by Cincinnati Magazine’s 45 Best Burgers in the Queen City, Krueger’s undoubtedly earned their title. And who could resist savoring this giant burger and beer cheese dip, with such a perfectly quaint view?

As eye opening the downtown area was, the Chef’s were on a mission: present a four course tasting to our clients of the office’s latest restaurant development project. We had planned, prepared, checked and rechecked. The next few days comprised of endless appetizers, soups, salads, and some good ole’ smoked BBQ dishes; food galore! Some favorites among the crowd included our Smoked Duck Prosciutto, alongside a bed of Orange Arugula Salad, Pumpernickel Crisps, and Pineapple Lingonberry Chutney or the creamy Spinach Artichoke Dip made with a cheese sauce infused with Pale Ale Beer. And of course the classics; French Onion soup with stringy slices of cheese dripping off every side of the hot bowl, a Roasted Beef Tenderloin sandwich piled high between a slice of French bread and meaty Au Jus for dipping, and last but not least, finger licking Bourbon BBQ baby back ribs (try saying that three times fast!).

After a hard day’s work, the Chef’s made sure to venture out and enjoy what Cincinnati had to offer. Thanks to everyone at Zink Foodservice Group, not only offering Chef Services Group to utilize their kitchen facilities throughout the presentation, but showing us a beautiful night out on the Ohio River. An evening boat ride with optimal summer breeze, combined with good company, all while watching the Red’s baseball game from afar, fulfilled any travel plans we hoped to achieve. We’re not finished with you yet, Cincy! The Chef’s will be back in September!