Five on Vine Hosting Dinner Featuring Wine Pairings and Books

The books at the Plates & Pages event range from classic literature to vintage cookbooks and contemporary reads from Household Books.

click to enlarge Five on Vine, 1324 Vine St., Over-the-Rhine - Photo: Hailey Bollinger
Photo: Hailey Bollinger
Five on Vine, 1324 Vine St., Over-the-Rhine

Crown Restaurant Group’s (CRG) Five on Vine in Over-the-Rhine is blending literature with wine and fine dining for a special dinner event this month.

Plates & Pages will feature a one-night-only prix fixe menu from new executive chef Patrick Bowling, with wine pairings from Kobrand Wine & Spirits and a curated selection of books, ranging from classic literature to vintage cookbooks and contemporary reads from Household Books. The dinner will be held Wednesday, Sept. 27, starting with complimentary champagne and an amuse-bouche at 6 p.m. and time to browse the book pop-up.

“We’re honored to spotlight chef Patrick Bowling at Plates & Pages. Our history goes back decades and there’s no one I trust more to understand and executive Crown Restaurant Group’s vision for Five on Vine,” CRG culinary director Dave Bever said in a press release.

Bowling is the newest addition to Five on Vine, bringing more than 20 years of culinary experience with him. He’s worked for other local restaurants, including O Pie O, Red Feather and Pampas. CRG says with the addition of Bowling in the kitchen, they’re continuing their commitment of creating nourishing, from-scratch food that thrives in a comforting and welcoming environment.

See the full menu for Plates & Pages below:

Amuse-Bouche: Trio of beets, endive, treviso, cabernet vinaigrette, blue cheese mousse and pickled shallots.

First Course: Scallop crudo, mixed citrus, cilantro, serrano peppers, pineapple and watercress puree.

Second Course: Mélange of late summer squash, tomatoes, eggplant and onions. Olive tapenade, white anchovies and sauce pistou.

Third Course: Medley of fall squash soup with smoked paprika Chantilly, petite vegetables and candied walnuts.

Fourth Course: Seared trout, heirloom lentils, balsamic cippolinis, oregano and citrus vinaigrette, fennel and orange.

Fifth Course: Duo of duckling, pan-seared breast and confit of leg and thigh. Quinoa, goat cheese, dried cherries with crispy phyllo.

Dessert: Quenelle of chocolate budino, macerated berries, Amerena cherry Chantilly, charred marshmallow, peanut brittle and mint oil.

Five on Vine, 1324 Vine St., Over-the-Rhine. More info:

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