Thank you for having us!!



Thank you, thank you for having us!


Thank you thank you for a lovely evening!

Thank you for coming this evening! Be sure to check out the photos below. All recipes will be pushed live and online tomorrow morning!

Have a happy holiday season.


Molly (Kelly and Caitlin too)

Thank you, thank you!


Thank you for coming!!


Third Thursday -- November

Thank you so much for coming last night and celebrating an early Thanksgiving with us - Caitlin-style. Last night actually marked the 12th Third Thursday - so we are officially one year into the tradition. We really enjoyed getting to be with you - a great mix of familiar faces mixed in with new!

There is something goofy going on with Photobucket and I have not been able to get the photos to feed into the blog. I am sorry! In the meantime, here is a link to a website where you can retrieve them (you can even download/print them).


Thanks again!

Molly (Kelly and Caitlin too)


Lychee Lovin'

This delicious tea-infused recipe is brought to you by Tracy of Essencha Tea House in Oakley (and developed for Kelly who can't get enough little lychees -- thanks, Tracy!).

2 oz. freshly infused jasmine green tea
1 1/2 oz. mild, high quality tequila
1 whole strawberry
1 whole lychee (canned)
simple syrup to taste
Garnish: Thin slice of English cucumber
Muddle the lychee and the strawberry in the bottom of the mixing glass with half of the tea. Add the
remaining ingredients and shake well with ice. Strain into a chilled martini glass and float a thin wheel
of English cucumber on top of the drink.

Learn more tempting tea cocktails and tasty tea-tickled appetizers at Cooking with Caitlin and Essencha's next class together, December 3rd. Register now.


Thank you, thank you!!


Thank you! Thank you!!!


Thank you, thank you!

Below are the photos from the event tonight! Thanks so much we had a great time!

I am told that sometimes the photos rotate through the first couple of photos a few times before the rest of the slideshow picks up. Not sure what is going on with that - sorry! There are about 20 photos in all. I usually open up the blog and then while the photos are first cycling through, I go back to the website and poke around. It generally takes a minute or two.

Let me know if you would like a copy and I can send you the .jpg image.

Most of tonight's recipes are already posted on our website. The homemade marshmallow and salmon burger will be up at the beginning of the week.


Molly (Kelly and Caitlin too)

P.S. If you are hoping not to cook on Wednesday night, be sure to sign up for our next 9-course event.

Thank You, Thank You!


Thank you, thank you!

Thank you again for coming to the October Third Thursday at the McAlpin! We loved having you and hope you enjoyed yourself as much as we did!

The photos are posted below. Sometimes, depending upon the browser, the first couple of photos will repeat themselves. That is not something that we purposely did. If that happens, I would suggest leaving the window open and just letting it run its course for a few minutes. It should then cycle through.

Again, thank you VERY much!

Molly (Kelly and Caitlin too)

Thank you, thank you!!! We loved having you!


Google Announced a New Tool: Mail Goggles

So, this is too good to not post. Yes, it has NOTHING to do with cooking, but it does have to do with technology (cooking with caitlin's other love).

Google has just announced a new tool that can be turned on on Friday night and off on Sunday morning to help prevent you from emailing exboyfriends, girlfriends, bosses - you name it - when you shouldn't. Very clever and I know quite a few people who should be keyed into this new technology.

Now, if they don't have their eye on their audience... Check it out (click here).


Tailgating: September 28, 2008


SAKS Key to the Cure - Just Before Third Thursday!

Looking for something to do between leaving the office and heading to our Third Thursday event? Why not stop by and do a little shopping at SAKS and support the Wellness Community? See below for details!

2008 Key to the Cure Charity Shopping Event to benefit The Wellness Community's
free cancer support programs!

FREE Preview Party:
Thursday, October 16th; 5-9pm
SAKS - Downtown Cincinnati
Includes light refreshments, hors d'oeuvres and complimentary valet parking.
RSVP to 513.791.4060

Shop for the Cause:
Thursday, October 16 thru Sunday, October 19
2% of the proceeds will be donated to


Third Thursday - September

Thank you so much for coming last night! We had a great time feeding you and we hope that you had as much fun being fed. We hope you will join us again.

Note that the pictures are posted below. There have been some reports that the first 3 photos rotate through a few times before the others pop up. I am not sure why that is happening as I did not build the slideshow that way (if anyone has an Photobucket tips I am all ears). So, please be patient - there are more than 3 photos from last night!

Thanks for making the evening so great!

Thank you, thank you for coming tonight! We had a blast!


FUN at Fox 19

In case you have not yet heard, Caitlin was on television this morning. Caitlin, Molly, and I started our day in the Fox 19 studios with the oh-so gracious Rob Williams and Sheila Gray, anchors of the Morning News, and the crew (including Len, Arthur, Dale, and Eileen) that makes their show happen.

Caitlin was, as usual, "on" and unflappable. She grilled her well-loved Caprese Burger with Sundried Tomato Mayo that filled the morning air with the smell of yum. She chatted and smiled all the while whipping it up with our hosts who were charming and engaging and very kind. (You can watch the clip whenever you wish just by clicking on the title above.)

Molly and I, on the otherhand, were perched just outside the set hanging on every gesture and word like nervous stage mothers. We made ourselves available to pat brows, spritz water, and generally support the talent. As you can imagine, it was exhausting. :)

We had a great time and are very appreciative. Thank you, thank you, Fox 19!

-- Kelly

Eggs - So Many Choices But Just What Does It All Mean?

In an attempt to make your trip to the grocery store a bit less stressful, I thought that the attached article on eggs could offer some good insight. I know that I am never sure what size to buy (this is Molly writing), organic or free range... What does it mean and what constitutes a good egg.

If you are reading this and are located in an area recently affected by bad weather (and have been without power for days), before you re-stock your fridge, be sure to take a quick read through the attached on eggs. We are helping you to unscramble your questions.


Tailgating on the Square - Before the Windstorm

One minute we were dealing with "that darn wind" and trying to keep our paper products from flying away, and the next we were holding onto our tents - with all of our weight and with the help of a few new friends who were patiently waiting for a burger - to keep them from completely blowing away. It sure was quite an experience and one that we will never forget. A special thanks to our friends from "across the pond" who were chasing down buns and helping us - and many others - to dismantle safely. Wow.

We also wanted to give a shout out to the three guys from "the New York area" who were in town with Alicia Keys. I heard that the concert was unbelievable (and you were amazing) and I was sorry that we had all blown away by the time that you came back for your second burger. Just let us know the next time you will be in town, and we will be there. :) Our picture is posted below - thanks for making me get in the photo.

Again, thanks to everyone who helped on Sunday. It sure was an experience. Below are some pre-wind photos. The recipes for the burgers will be up on Wednesday (sorry for the delay, I literally just got power).

Tailgating on the Square - Before the Windstorm!

Quite a Nifty Marketing Tactic...Create a Jingle for Your Business...

So, it is often joked that, due to Kelly's influence, the Cooking with Caitlin crew lives as though we are in a musical. Voice mails for each other are unknowingly left in song as we are driving along the road or coming from a meeting. If you watch us carefully, you will see someone (usually Kelly, let's be honest) dancing along to some song that just may only be in her head...but it is a song nonetheless. We just can't help it.

And so, it was more than FUN to see this new marketing initiative by Intuit (Quickbooks to be exact) in which they will create a jingle for your business. Of course I got sucked in and just had to try it out. So, below is our very own Cooking with Caitlin jingle. I hope you will be half as entertained as I was in making it (it took minutes) but sure does have me talking...hmmm great marketing.


Newsletter 9-16-08

Good day to you!

If you are getting this email and not our brand spanking new newsletter, please click on the following link to join Club Caitlin: www.cookingwithcaitlin.com/about/subscribe. You will not be disappointed.

Va-va-va-voom New Venue

You do not want to miss September’s Third Thursday. This week, Thursday, September 18th, we kick off fall foodie-style at our gorgeous new venue – The McAlpin on Fourth Street (www.themcalpin.com/landmarklocation/map.asp). With cooperative weather, we will gather on the rooftop deck with an outdoor kitchen, fireplace, and cascading flowers. Not to mention a view like none other. If the weather is anything less than desirable, plan to dine in the oh-so swanky penthouse suite. Either way, The McAlpin (www.themcalpin.com/landmarklocation/map.asp) promises to deliver.

If you have already registered for Third Thursday, hooray! See you there. If you have yet to save your seat, register right now at (www.cookingwithcaitlin.com/pages/events). Don’t wait another second; register (www.cookingwithcaitlin.com/pages/events) now.

25 for $25

Celebrate Third Thursday-style any day of the week. Invite 25 of your friends with 25 of their dollars and the Cooking with Caitlin crew will be at your door dishing up deliciousness for two hours. You provide the beverages and we provide the food, two servers, and the Caitlin. Not just any Caitlin either, THE Caitlin. Cooking in your kitchen, we serve a nine-item menu in petit-four proportions. Not a soul will leave your home hungry.

Email me right back to begin crafting your 25 for $25 menu.

What’s Happening Right Now… Kelly by Candlelight

As I write, actually write (as opposed to type or text or typewrite), this to you, I sit beside a tall sparkly candle I always thought was too beautiful to burn, burning brightly. It cuts through the darkness of a power-less home in post-windswept Cincinnati. By the time this gets to you, I will have transferred this text at a furious speed in the 90-minute computer session I bargained for at the home of the one friend I know with electricity.

I appreciate the opportunity to think about my work after a day of worrying about water and gasoline and diapers. I appreciate that my work is Cooking with Caitlin, that I get to love my work, and that I get to work with people I love. Most importantly, however, I am reminded of how very lucky I only am to have been tousled by wind and not tortured by hurricanes. For my inconvenience I am grateful; for the suffering of others I am prayerful. To you who have been ravaged by the weather, our hearts go out.

Upcoming Events

September 18 – Third Thursday at the McAlpin (register at www.cookingwithcaitlin.com/pages/events)

September 28 – Tailgating on Fountain Square
Bengals vs. Browns kickoff 1pm

And while you're waiting for Thursday, check out the newly-posted Orange Chicken Burger recipe and Roasted Turkey video.

Thank you, thank you,

Kelly and Molly and Caitlin too



Thank you, thank you!


Just how do you prevent freezer burn...

Here's another helpful hint when it comes to the basics or working your way through a kitchen: the best practices for freezing food!

To whet your appetite:

"Containers filled with food to be frozen need an inch of head space, allowing for expansion. And for optimum freezing and defrosting, food should be no more than two inches deep, which suggests the need to keep a variety of freezer container and bag sizes on hand."

If you so desire to learn more about these freezing basics, be sure to click here.


Salt - What Kind Should You Use?

If you are an avid watcher of Caitlin's videos, you will hear her say that she prefers one type of salt over another, depending upon what she is making. I have often questioned her about this and she has patiently explained that salt heightens flavors, and depending upon what type you choose to use, you can have more or less control.

I thought that the article, SALT: Scraping the surface of the ultimate seasoning provided a great explanation for the different types of salt available. Give it a read, and the next time Caitlin calls out a specific type of salt, you too will know exactly why she chose it!


So we know you are reading...

...just not commenting. What will it take? We want to know! As Kelly always says: tell, tell. Would it be more helpful if we started to pose questions to invite more discussion?

If that's the case, I have a question for you: have you ever tried to pick someone up in the grocery store?


Spices: Just How Long Do They Last?

We have recently been getting questions on herbs and spices - what rubs to use when grilling, what herbs are best for chicken, what is the difference between fresh herbs and dried flakes? Is one better than the other?

But, perhaps what we are asked most is How Long Can You Keep Dry Spices?

We came across the following article that nets it all out for you (click on the link above). Hope you enjoy!

- Molly, Kelly and Caitlin too


Cincinnati E.A.T.S.

Please join Cincinnati E.A.T.S. for our fall event, Tuesday, Sept. 9, at Daveed's at 934 in Mt. Adams for cocktails, socializing, and great food - all for a great cause. The event will begin with drinks at 7 p.m. Come enjoy Daveed's outdoor patio, stunning art gallery, and original jewelry made by Liz Cook. Guests will be seated at approximately 7:45 for dinner, in 15 minute increments by room. Chef David "Daveed" Cook will offer a four-course menu and Gary Boswell from Vintner Select will present wine pairings.

Daveed's, an independent restaurant in Mount Adams, has been serving new American cuisine for more than a decade. Chef David Cook and wife Liz, who met in the restaurant business, are bold, adventurous and savvy when it comes to business and food. Expect to be wowed by the comfortable atmosphere, upbeat service, exciting flavors and perfect wine pairings. For more information, see www.daveeds.net

The evening will benefit Cincinnati COOKS! , a free, 10-week program of the Freestore Foodbank that prepares low-income, at-risk adults for employment in the food service industry.

Similar format, different location: You pay a discounted flat fee (that includes tax and tip) in advance for your meal. There are no table reservations and everyone eats together at the same time. It's a party with fantastic food.

Registration is now even easier. To view the menu and register, please visit www.cincinnatieats.com and purchase your ticket via Paypal. Tickets are $37.30. You will make your entree selection at the time that you purchase your ticket. On the night of the event, just bring your receipt with you. Drinks will be handled individually at the event and credit cards are accepted.

Thanks to CinWeekly, Cincinnati E.A.T.S.' media sponsor, for the redesign of our website.


Restaurant Depot/Chamber Night

Chamber After Hours with Restaurant Depot

Above are photos from the Restaurant Depot/Chamber of Commerce After Hours event. A very special thanks to Michael McIntire from McIntire Photography for the photos. As you can see, we had a lot of fun at the event.


Had to call in the heavies...

With Caitlin out of town and on vacation, we had to find a sub...or two. Thanks to Mr. and Mrs. MacEachen (Kelly and Caitlin's parents) for stepping in and doing the job of one. :) See below for the last pictures from the Strauss & Troy Market on Fountain Square (until next summer, of course). Thank you for all of your support this summer! We have enjoyed getting to meet each and every one of you.


Firing it up at Brew Ha Ha

Only one night remains! If you didn't make it down to Brew Ha Ha yesterday, you may have been one of the few Cincinnatians who didn't get the memo. :) A great crowd came out for opening night. And, a big thank you to those who ate with us!!

If you are looking for something to do, we recommend it!

Brew Ha Ha
Sawyer Point
Saturday, August 23
4pm - 12 Midnight

Menu: Chicago Italian Beef Sandwiches, Chorizo Burgers and Char Cheddar Burgers.

We are proud to say that we were one of 4 vendors selected to serve 1000s of Cincinnatians this weekend!

Photo courtesy of McIntire Photography (a great photographer who is a ton of fun too).


Thank You, Thank You!

Thank you, thank you for all of you who wanted a taste of the County Fair - Caitlin-style. We hope you enjoyed the evening (the pictures would tell us that you did). We were tickled to see so many new faces - THANK YOU for joining us. It was wonderful to have you and we were delighted to meet you. We hope you will join us again!

See below for the pictures of tonight's festivities. If you would like for us (a.k.a. Molly) to send you any of them so that you can have them developed, let us know (molly@cookingwithcaitlin.com). We are more than happy to send them to you. For those of you who seem to have been singled out and have a headshot - sorry! I could not help myself. I thought that they were really great.

If you are looking for weekend plans, know that we are firing it up at Brew Ha Ha taking place at Sawyer Point (Friday, August 22, from 5pm - 12 Midnight and Saturday, August 23, from 4pm - 12 Midnight). We are proud to say that we were one of 4 vendors selected to serve 1000s of Cincinnatians this weekend! Menu: Chicago Italian Beef Sandwiches, Chorizo Burgers and Char Cheddar Burgers.

Again, thank you so much!

- Molly (Kelly and Caitlin too)

Third Thursday Thank You!!


Marketing at its best???

As we have discussed in previous blog entries, we feel very fortunate to have had the opportunity to start our business in Cincinnati. One very such reason is due to the people that we have had the great fortune to meet. Recently, we met with Debba Haupert from Girlfriendology to see how we might be able to work together in the future. In our idea sharing meeting, she turned us on to a great site: http://www.helpareporter.com/ that has provided a ton of laughs. We thought (or rather I thought) that it would be fun to share this with you.

One of my favorite videos from the site:

Title: What if the stop sign was designed by marketing execs?

I hope you enjoy!


Great Party!! Happy Birthday!!


Burgers, Crepes and...a ton of Smoke

It was a beautiful day yesterday and it felt like everyone was out to enjoy it! Thank you, thank you!

This week, we would like to pay special tribute to our booth-mates as the smoke from our grill seemed to completely bypass us, and instead went directly into theirs! We normally are able to make it up to them with a burger bribe, but we ran out! So...our official apologies to everyone (and there were quite a few people) in the Taste from Belgium booth! In a peacekeeping effort, we took a bunch of photos of their delicious products - crepes and waffles! If you haven't tried the crepes yet, might I recommend them. We were lucky enough to get a taste of a salmon crepes made with the tasty salmon from Just Cured (be sure to follow the link to get the inside scoop on the DELICIOUS salmon). The salmon crepe was loaded up with Just Cured smoked salmon, red onion, butter, creme fraiche and chives. You will also see a photo of a roasted red pepper, goat cheese and baby spinach crepe. Also delicious. And, of course, the waffle (paired with a cup of coffee from Tazza Mia). Again, our apologies for all of the smoke!

Keep the votes for next week's burger coming! Thanks to all who have weighed in so far!

Strauss and Troy Market on Fountain Square


Vote for the Burger to Bring Back!

A big thank you to Strauss & Troy for sponsoring the Market on Fountain Square this summer! And, thank you, thank you for all of your support this summer. Just to the right of this post, you will find a place to cast your vote. Poll closes at 5:00PM on Friday! Below is a more detailed explanation of each of the burgers!

2008 Strauss & Troy Market on the Square Burgers


Chorizo Burger with Grilled Peppers and Onions (mildly spicy homemade pork sausage with grilled peppers and onions)

Greek Burger with Lemon and Tomato (ground pork with garlic, olives, feta, oregano, white wine and a lemon and tomato on top)

Cuban Burger (ground pork with lemon, lime, and orange zests, oregano topped with ham, swiss, mustard, and a pickle)

Char Cheddar Burger (good old fashioned ground beef burger with a rich cheddar cheese sauce)

Gyro Burger (ground beef and ground lamb topped with homemade tzatziki sauce [Greek yogurt, mint, lime, dill, cucumber, garlic], red onion, and tomato)

Muffuletta Burger (ground pork mixed with a mildly spicy olive-and-pickled-vegetable relish, topped with capicola, mortadella, and provolone)

Caprese Burger (ground pork mixed with basil pesto, stuffed with fresh mozzarella, and topped with homemade sundried-tomato mayo)

Stuffed Southern BBQ Burger (ground pork mixed with BBQ sauce, stuffed with corn pudding, and topped with greens)

Pittsburgh Panino (good old fashioned ground beef burger topped with a fried egg, coleslaw, and French fries)

Skyline Burger (ground beef mixed with Skyline chili and topped with a rich cheddar sauce)

August Third Thursday: Register Now

Fine Fare of the County Fair

Revisit the fair foods you remember from the summers of your youth…all Caitlined-up! The fairgrounds have proven to provide the perfect inspiration for a soiree at summer’s end. Join us for the ultimate carousel of cuisine. (Sorry, prize farm animals not invited.)

Some Place Different
8087 Vine Street
Thursday, August 21
7-9 p.m.

Enjoy a taster menu including:
Cheese Fries
Chicken Drumsticks
Goetta-Stuffed Burgers
Chocolate-Dipped Bananas
Candied Apples

Eat until your belly’s full for $20 per person. Quench your thirst at the cash bar.

Register at http://www.cookingwithcaitlin.com/pages/events or
RSVP with a headcount of you and your friends to Kelly Trush
by Monday, August 18.
513.602.2458 or kelly@cookingwithcaitlin.com


The Pittsburgh Panini Burger...in Cincinnati

Although it was a bit controversial to serve a Pittsburgh-themed burger in Cincinnati - it was a hit. :) Here is the recipe!

Pittsburgh Panini Burger

Prep Time: 20 minutes
Cook Time: 10 minutes
Yields: 12


3 Pounds Ground Beef
1 Tablespoon Salt
1 Tablespoon Cracked Black Pepper
12 Buns

1. Combine together and form into 12 equal patties - 4 oz. each.
2. Grill 7 minutes first side and about 3 minutes on the second side


1/2 Head Green Cabbage
1/2 Head Red Cabbage
*You can also buy pre-shredded cabbage - need 4 cups*
2 Cups Shredded Carrots
2 Cups Mayonnaise
1/2 Cup Dijon Mustard
1/4 Cup Whole Grain Mustard
2 Teaspoons Celery Salt
1T Apple Cider Vinegar
1/2 Cup Chopped Parsley
1 Teaspoon Salt

1. Finely chop green and red cabbage and shred carrots (you can buy them pre-shredded) and combine.
2. Stir in remaining ingredients.
3. Refrigerate until you use it.


12 Large Eggs
Dab of Butter (not quite a Tablespoon)
Salt and Pepper to taste

1. In a non-stick skillet, on medium-high heat add the dab of butter.
2. Crack egg in the pan and let it sit for 30 seconds, or until the sides bubble. When the sides start to bubble, flip the egg and cook the other side. That will take about 1 minute.
A helpful hint - spray your spatula with Pam - or rub the butter on it - as it will help the egg to slide onto the spatula.

French Fries:

1 Bag of Oven-Baked French Fries

1. Prepare according to instructions on the bag.


To assemble, start with the bottom portion of your bun and add the french fries. Next, add the coleslaw on top of the fries. Then comes the burger and top it with the egg. Enjoy!!


A Soggy Day on the Square

Well, the day started off on a wet note - to say the least. That being said, we had a few people who were kind enough - and hungry enough - to brave the weather. Thank goodness that it finally broke and the sun came out...sort of. A big thank you to those of you who stopped down today - check out the photos below.

The Strauss & Troy Market on Fountain Square will be coming to an end on August 26. Stop down and be sure to cast your vote for "The Burgers to Bring Back" - vote next week for the burgers to be made on August 19th!

Also, you will see a picture of one of Jean-Francois' waffles - made into a sandwich. Kelly (your friend and mine) thought that it would make for a great egg sandwich - just to try on her own. Great news - it did. In the past, Caitlin has taken Jean-Francois' waffles, slathered them with chipotle mayonnaise, layered them with chicken and cheese, and them popped them on the grill to toast them/melt the cheese. A GREAT sandwich. You should give it a shot!

A Soggy Day on the Square

Love Your Neighbor at the Second Sunday on Main

This Sunday from noon to 5, be on Main Street in historic Over-the-Rhine from 13th to Liberty for local bands, a beer garden, shops, restaurants, galleries, vendors, a kid activity zone.

And if that's not enough to get your attention, for the love of God, COME FOR THE MUSIC. You will NOT be disappointed.

Click on the link above for more info. See you Sunday!

-- Kelly


Denna's Birthday!!

A Celebration of Denna

Thank you, thank you to the Dietrichs who included us in their celebration of Denna last night. It was a treat for Cooking with Caitlin to have participated in the festivities. Mike and Denna, you are the hosts with the most -- the most lovely home, the most delightful friends, the most delicious wine, and the most pleasant pooch (thanks for hanging with us, Coco). We had a great time.

Happy Birthday, Denna!

-- Kelly, Caitlin, Molly, and Colleen