With a change in season comes a change in appetite. It’s a safe bet that at the first breath of cold air each fall, I’ll shed my yen for salads, sandwiches, and lighter fare in favor of heartier, stick-to-your-ribs meals. And with such a protracted summer in Cincinnati this year–I was able to purchase good heirloom tomatoes at Findlay Market as recently as early November–my annual hankering for meatloaf, roast beef, fried chicken was severely delayed.
So with a significant temperature change and aforementioned cravings in full splendor, I was delighted to be invited by Frisch’s to attend an event at the recently-remodeled Covington location. The evening’s menu featured…you guessed it…meatloaf, roast beef, and fried chicken, among other items. These entrees are part of Frisch’s newly-priced family value meals for $7.99. Other meals in the grouping include country-fried steak and carved turkey. All meals include green beans, mashed potatoes, and–most importantly–gravy.
The occasion was a celebration of opening night of The Nutcracker at the Aronoff Center. Frisch’s has been the primary sponsor of Cincinnati Ballet’s annual production of Tchaikovsky’s beloved classic since 1974. That’s forty-two years, if you’re counting, making it the longest corporate arts sponsorship in American history.
In honor of this longstanding partnership, Frisch’s director of research and development, Chef Greg Grisanti, has spruced up a Frisch’s fan favorite by giving it a new twist for the holiday season: Peppermint Hot Fudge Cake. Chef Grisanti is replacing the regular vanilla ice cream with a peppermint ice cream specially made for Frisch’s by Velvet Ice Cream of Utica, Ohio. The hundred-plus-year-old company has produced Frisch’s ice creams for more than thirty years.
The Peppermint Hot Fudge Cake will be available on the Frisch’s menu until February 7.
Performances of The Nutcracker run through Sunday, December 18. Tickets are available for purchase at www.cballet.org.