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Local 127 Serves up Local-Loving Foodie Fodder PDF Print E-mail
Written by Amy Scalia   
Friday, 25 June 2010 11:03

Local 127 Serves up Local-Loving Foodie Fodder
This downtown eatery focuses on farm-to-table dining, local sources and in-season foods. Read on to learn more and check out a behind the scenes video with the Chef and Master Sommelier.

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They call it "Local 127" because of its address, 127 West 4th Street. But, it turns out, "local" runs much deeper than just the name and address for this unique restaurant concept. 

As Steven Geddes, the Chef and Master Sommelier, explains it, Local 127 is a New American eatery with an emphasis on farm-to-table dining. Geddes says the restaurant features local ingredients and heritage dishes, but uses modern culinary techniques. 

Local 127 uses 50-60 local farmers for all the ingredients they use in their delicious dishes. "It's a very seasonal way of cooking," says Geddes. And what isn't available locally, they find a local purveyor. "It's exciting," he says. "Everything changes as the weather and the seasons go through the year." 

 The emphasis on local farmers and purveyors means you’re getting fresher ingredients on your plate, and you’re also reducing your carbon footprint because it didn’t travel very far to get there. Geddes pointed out that this focus on local famers also helps the local economy. 

 The restaurant, which opened in September 2009 succeeding the former Pigall's downtown, is operated by the Relish Restaurant Group. Geddes says this new restaurant concept came about because "It's more of a natural way of eating, connecting with the farmers, searching for the best ingredients in season."

And what Geddes' culinary crew doesn't use right away, they preserve by making pickles, jams and jellies. "This allows us to have things in the winter that we would normally have in the spring or summer," Geddes explains.

Geddes gained most of his experience in Las Vegas with Aureole at Mandalay Bay and Wolfgang Puck’s Trattoria del Lupo as well as his own restaurants, Alchemy Kitchen and Asia in Las Vegas. Geddes likes to share the colorful and albeit tasty knowledge he’s gained along the way with others. He does this by offering innovative cooking and cocktail classes. 

Local 127 features three distinct types of classes: Cooking Classes, Wine Appreciation (and Pairing), as well as Mixology and Spirit Classes. Geddes says the best way to keep up to date on class dates, themes and costs is by checking out their Facebook page at www.facebook.com/local127. Here are just a few of their upcoming classes:

Cooking 101: Foundations and Basics 
July 10, 1-3 p.m. 
$50 per personTired of being confined to the exact measurements of cook books? Let Chefs Steven Geddes and Kyle Johnson show you the basics of cooking. With a solid foundation, creating a three course meal is easier than you think. Learn how to properly select ingredients, flavor combinations, proper seasoning, and let the ingredients speak for themselves. The duo will create a three course meal, including a starter, entrée, and desert that you can easily prepare at home. Wow your friends and family at your next get together. 

The Art of Terrine and Sausage Making 
July 24, 1-3 p.m. 
$50 per person 
Ever wonder what to do with what some would call the "leftovers" of a pig? Chefs Steven Geddes and Kyle Johnson of Local 127 will instruct you on the art of terrine and sausage making to show you how to utilize the entire animal to ensure nothing goes to waste. Learn how the trim can be used to create delicious terrine molds and savory sausages. 

World Of Wine Appreciation Class 
July 31, 1-3 p.m. 
$35 per person 
Join Local 127 and Tonic on Fourth’s Chef/Master Sommelier Steven Geddes as he takes you on an instructional journey through the world of wine. As Cincinnati’s only Master Sommelier, Geddes will demonstrate how to properly taste wines, as well as the history, theory, production and value of wine. Geddes will take you around the world glass by glass and help you pick up on characteristics of wine you never knew were there. Call (513) 721-1345 to reserve your spot in an upcoming seminar.

Editor's Note: This is a special advertising section paid for by the Relish Restaurant Group
Amy Scalia -

 

Amy Scalia, a Cincinnati native, is the editor in chief and publisher of Cincy Chic. Send her an e-mail at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

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Last Updated on Monday, 28 June 2010 18:53
 

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