chili

What to eat at Cincinnati/Northern Kentucky International (CVG)

What to eat at Cincinnati/Northern Kentucky International (CVG)

Posted on by Pat
In the interest of flying stain-free, I usually try to avoid messy foods when I'm in the airport. But I couldn't pass up the chance to try the namesake specialty at Gold Star Chili at the airport serving Cincinnati and northern Kentucky. Chili—most often ladled over a big plate of spaghetti and topped with grated cheddar cheese—has been a Cincinnati specialty since Greek immigrants introduced it in 1922. A century later, Cincinnatians proudly claim chili as a signature food. As food trends come and go, it's always comforting to have a satisfying, filling meal that you can count on. The James Beard Foundation even recognized Camp Washington, which opened in 1940, as one of America's Classics. The Beard list has rarely steered me wrong, so...Read More
World on a Plate: Pastitsio’s immigrant life as Cincinnati chili

World on a Plate: Pastitsio’s immigrant life as Cincinnati chili

Posted on by Pat and David
In our last post, we ended our exploration of Greek cooking with a recipe for pastitsio, the hearty dish of layered meat sauce, noodles, and béchamel. As we made the cinnamon-laced meat sauce, we realized it tasted hauntingly familiar. We hadn't encountered in it Greece, but in Cincinnati at Camp Washington Chili (3005 Colerain Ave., Cincinnati; 513-541-0061; campwashingtonchili.com). It turns out that Cincinnati chili is actually a New World adaptation of Greek pastitsio. Greek immigrants opened the Empress restaurant in Cincinnati in 1922 and began serving the deconstructed pastitsio. It became such a huge hit that other restaurants run by Greek immigrants began making their own versions. Unless you are an aficionado, they all seem pretty similar, though Cincinnatians are always ready to debate the...Read More
Cincy specialty hits apex at Camp Washington Chili

Cincy specialty hits apex at Camp Washington Chili

Posted on by Pat and David
There's one resource we always turn to first when we're looking for a welcoming place to eat with lots of local character. That's the listing of eateries designated as America's Classics by the James Beard Foundation. The late chef and cookbook author appreciated homey diners just as much as he relished temples of haute cuisine. The America's Classics shine a light on these usually family-run establishments that play a big role in their communities. If we're lucky, we'll discover one or more Classics at an upcoming destination. That was the case on our recent visit to Cincinnati, where Camp Washington Chili (3005 Colerain Ave, Cincinnati; 513-541-0061; campwashingtonchili.com) has been a neighborhood fixture since 1940. Maria Papakirk was there to welcome us with a big smile,...Read More