Still miss Over-the-Rhine green general store and vegan lunch counter Park + Vine? Us, too.
Park + Vine closed its shop on Main Street in 2017 after a 10-year run in the neighborhood. And in 2018, P+V owner Danny Korman and Chef Zef made the Park + Vine Cookbook. "The cookbook includes recipes found at Park + Vine during its last three years of business, plus insider secrets, kitchen tips, and special notes," reads a release.
Chef Zef recently posted video tutorials on the book publisher LifeGarden Productions' website, so you can learn step-by-step how to make lunch counter favorites vegan goetta, vegan ranch dressing and Buffalo tofu at home.
“Hopefully these videos spark a creative spirit and rekindle positive memories from times well-spent in the community,” said Chef Zef in the release. “People are spending more time in their kitchens and trying something new here and there. Perhaps this gives people a chance to add a recipe out of the Park + Vine Cookbook to their menu.”
Each video includes written instructions, ingredients and fun info.
Check out the video for how to make vegan goetta here. According to the write-up, "The vegan goetta we made in the Park + Vine Kitchen was originally developed by Chef Caitlin. It consists primarily of steel cut oats, quinoa, onion, spices, and water. The cooking process involves blending some of the ingredients, cooking all of them in a crock pot, cooling and setting overnight, and finally frying the sausage patties."
The video for how to make ranch dressing here — "absurdly easy to make, yet mouth-wateringly great tasting."
And the video for how to make Buffalo tofu here. The write-up says, "This was used for the Buffalo Tofu Sandwich, the Sami Salad (the most popular treat, seen above, for those who worked behind the counter. Secret details within the video)."