View Restaurant

Harry and Gay Stephens manage the Stephens Restaurant Group, which owns Bella Luna in Mount Lookout and View, recently opened in the Edgecliff building across from Eden Park. Named for the great views of the city, View is also introducing Cincinnatians to a new dining trend of parallel tasting menus. These allow diners to select a four-course meal where each dish is prepared in two distinctly delicious ways.

Texas Fried Cod with Raspberry Honey Kosher Salt Glaze

3 cups of canola oil
1 jalapeno, seeded and sliced into rings
4 (4-ounce) cod filets
4 strips of par-cooked bacon
1 cup of beer batter
1 cup of glaze
2 teaspoons of triple sec
1 orange, cut in long zest strips

Beer Batter:
1 1/2 cups of all purpose flour
2 eggs
8 ounces of light beer or a pilsner
1 teaspoon of Lowery’s seasoning

3 tablespoons of kosher salt
1 cup of honey
1/2 cup of fresh raspberries
1/4 cup of sugar

Cod: Heat the oil to 375 degrees, and place two jalepeno rings on top of each fillet. Wrap the filet with a bacon slice, covering the rings. Dip in batter and drop into the oil. Fry until each piece has a golden brown color, approximately five minutes. Place on a serving platter or individual plate and drizzle the glaze over each filet. Drizzle 1/2 teaspoon of the triple sec over the fish and garnish with orange zest.

Beer Batter: Combine the ingredients in a bowl, let sit for approximately five minutes. The mix should look like pancake batter. Add more beer if it is too thick.

Glaze: Place a small pot over medium heat, add all ingredients but sugar, simmer for 20 minutes. Add sugar and simmer for another five minutes.

Embers Restaurant

Cole Arimes is the Executive Chef at Embers, a classic American steakhouse that offers continental favorites such as New York Strip, baby back ribs and chicken pot pie, as well as a varied selection of seafood and sushi.

Herb Crusted Chicken with Angel Hair in Parmesan Cream Sauce

4 chicken breasts
1 can bread crumbs
1 teaspoon ground black pepper
1 teaspoon dry oregano
1 teaspoon dry thyme
1 teaspoon salt
1/2 cup soybean oil
1 bunch asparagus (sliced)
1 each red bell pepper (sliced)
1 each red onion (sliced)
1 quart heavy cream
2 each chicken bullion cubes
1 teaspoon ground black pepper
1 cup parmesan cheese
1/2 pound angel hair pasta (cooked al dente)
1 tablespoon soybean oil

Chicken: Pre-heat oven to 325 degrees. Trim any excess fat off the breast. In a small mixing bowl, combine remaining ingredients except oil and mix thoroughly. Coat the chicken in 1/4 cup of the soy bean oil and coat with the bread crumb mixture. In a non-stick, oven-proof pan, sauté the chicken until seared and light brown. Transfer to the oven and continue to cook until the internal temperature is 165 degrees.

Pasta: In a medium sauce pan over medium heat, sauté the onions until light brown. Add peppers and cook for an additional two to three minutes. Add cream, spices and bullion and bring to a simmer. When the sauce is thick enough to coat a spoon, stir in 1/2 cup of cheese and mix thoroughly. Add asparagus and cook for an additional two to three minutes. Add cooked pasta and mix thoroughly.

Jag’s Steak & Seafood Restaurant

Michelle Brown is the original executive chef of Jag’s Steak and Seafood in West Chester. The intimate, upscale restaurant offers decadent Kobe beef, sushi, Ahi tuna, lobster tails and an array of steaks.

Turkey Breast with Cracklings, Steamed Green Beans, and Brownie and French Vanilla Ice Cream for Dessert

Green beans, fresh
2 pounds of turkey breast
Chicken stock
Garlic couscous
French vanilla ice cream
Reduced fat brownies
Scallions (garnish)

Pantry List
1 egg
1/4 cup oil
1 pat of butter

Poach the turkey breast in 2 cups of water and 2 cups chicken stock on high/medium high heat for 25 minutes. Remove turkey breast. Let rest for five minutes. Slice. (Reserve stock for tomorrow’s soup.) Save the rest of chicken stock for couscous. Follow the package directions substituting chicken stock for water. Cut off the ends of green beans as preferred. Steam the green beans four to five minutes just until the bright green is starting to fade.

Turkey Cracklings: Take the skin off turkey. Using parchment paper, line bottom of pan. Place the skin, and cover with another sheet of parchment. Bake at 375 degrees for 35 minutes. Remove, cool for five minutes, cut into bite-size pieces and use for garnish. Cut 10 scallions crosswise for garnish. Sprinkle on top of couscous and sliced turkey.

Brownies: Make according to directions. Serve and enjoy.



Pompilio’s, a regional favorite for casual Italian dining, is located in historic Newport.

Chicken Cacciatore with Linguini Pasta
Cook Time: 40 minutes

Chicken cacciatore is a classic Italian dish of chicken braised in a tomato-based sauce with mushrooms, onions and peppers. It is frequently referred to as “hunter style“ as the word ”cacciatore” means “hunter“ in Italian.

4 chicken pieces (boneless and skinless)
1 large green bell pepper, chopped
1 Vidalia onion, chopped
2 cups fresh mushrooms, quartered
3 garlic cloves, finely chopped
2 lb Linguini Pasta (traditional or whole wheat)
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all-purpose flour, for dredging
3 tablespoons olive oil
Parmesan Cheese
Chunky Marinara Sauce, $4.25 (Pompilio’s Chunky Marinara sold at Remeke Markets, Party Source, and Jungle Jim’s)

Total Estimated Cost: $13.43


Sprinkle the chicken pieces with 1 teaspoon each of salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the Chunky Mariana Sauce. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces. Transfer the chicken to a platter a top the cooked pasta. Spoon the sauce over the chicken. Serve with Parmesan Cheese.

Pasta: In a medium sized pot, add water and two tablespoons of salt and bring to a boil. Once water is boiling add pasta and cook approximately 8-10 minutes until pasta is al dente.