Cincinnati’s Most Delicious Food Event: Flavor of Findlay

Cincinnati’s Most Delicious Food Event: Flavor of Findlay

When Newsweek named Findlay Market as one of the 10 Best Food Markets in the World, and the only one in the U.S., it came as the latest in a string of national accolades for Cincinnati’s historic treasure. Travel & Leisure, Forbes, and The New York Times have also celebrated Findlay Market. 

Journalists and influencers are discovering what locals already know: Findlay Market is the epicenter of the Ohio Valley’s food scene. 

And Flavor of Findlay, the Market’s can’t-miss fundraising event, aims to make sure that the place keeps going strong for decades to come. 

Flavor of Findlay happens on Thursday, September 12, outdoors in the heart of Findlay Market. The event matches top local chefs with Market purveyors to create delicious small plates, with wine pairings by Market Wines. 

Chefs include longtime supporters like Jean-Robert de Cavel, Brad Bernstein, Julie Francis, and Stephen Williams, along with new participants including Suzy DeYoung, Caitlin Steininger, and Christian Gill. For just $75, patrons get to taste dishes from 13 stations and enjoy unlimited wine. Buy tickets now. 

A VIP experience features three additional tasting stations highlighting Findlay Kitchen artisans, all of whom are minority women. NOLI Modern Italian Kitchens will host the VIP group in its stunning showroom at the Market. A limited number of VIP tickets are available and will sell out quickly; reserve yours now

“Flavor of Findlay is, in my opinion, the most unique food event in Cincinnati,”
— Lia Braaten Hager.

“Findlay Market means so much to so many in the city,” says Development Manager Gina Regan. “It’s special to have that international recognition, but we’ve always known and loved it. We’re asking people to continue supporting Findlay Market and encouraging people who haven’t been down in a while to come and be a part of what the market is doing in the city.” 

Keeping Findlay Market Alive & Vibrant

A building that’s been around — and in daily use — since 1852 requires a lot of caretaking. From the wrought-iron structure to essential systems to all those beautiful flower boxes lining Market Square, it takes effort and dollars to keep everything in top shape.

While the City of Cincinnati owns the market house and infrastructure, Findlay Market is managed by a nonprofit organization that oversees operations. City funding has incrementally decreased in recent years, so it’s ever-more important for the Findlay Market nonprofit to raise funds. “The physical upkeep of this historic structure is a large part of why we fundraise,” says Regan. 

“We are also raising money to fund special programs like Social OTR, Findlay Kitchen, and Findlay Launch that make Cincinnati and OTR a hub of food innovation. The dollars we raise go to those programs that the City doesn’t cover at all.”

Findlay Kitchen, opened in 2016, is a commercial kitchen space that food entrepreneurs can rent by the day, hour, or month. Its offshoot, Findlay Launch, will open in spring of 2020, providing low-cost retail space where chefs and artisans can test their concepts for nine months before moving into their own location. Social OTR, opened earlier this year, is a restaurant backed by a workforce development program designed to train returning citizens and underserved residents for careers in the culinary field. 

Flavor of Findlay raises the profile of these programs and the funds to support them. Regan says the event’s goal is $75,000 for this year. “Flavor of Findlay isn’t your typical stuffy fundraiser,” Regan says. “You don’t need a cocktail dress or a suit and tie; it’s outdoors and very laid back, the wine is flowing, the chefs are cooking right there for you.” Buy tickets now.

“Flavor of Findlay is, in my opinion, the most unique food event in Cincinnati,” says Findlay Market Resource Development Committee Chair Lia Braaten Hager. “It pairs the amazing culinary talent of the city with Findlay’s diverse merchants and takes place in the architecturally beautiful surroundings of the market district. The dinner by the bite format allows you to taste your way through the delicious offerings of the Market, all prepared by the city’s best chefs!”

About the Event

Flavor of Findlay 
September 12, 6:30 pm
Findlay Market, Over-the-Rhine

Wines by Market Wines /// Signature cocktail by Molly Wellmann
Proceeds benefit the Corporation for Findlay Market, the nonprofit organization that manages operations

Participating chefs and vendors:

Julie Francis/Nectar Personal Chef Services with Dean’s Mediterranean Imports
Stephen Williams/Bouquet with Madison’s Grocery
Suzy DeYoung/La Soupe with Pho Lang Thang
Caitlin Steininger/CWC with Em’s Bread
Brad Bernstein/Red Feather Kitchen with Kofinas Olive Oil
Hideki Harada/Kiki with Babushka Pierogies
Josh Campbell/Django Western Taco with Gramma Debbie’s Kitchen
Christian Gill/Boomtown Biscuits & Whiskey with The Rhined
Elias Leisring/Eli’s BBQ with The Arepa Place
Taylor Barnes/Harvest Pizzeria with Turner Farm
Jean-François Flechet/Taste of Belgium with Carriage House Farm
Jean-Robert de Cavel/Jean-Robert’s Table, French Crust, and Restaurant L with Luken’s Poultry, Fish & Seafood
Patrick Karousis/Social OTR with Maverick Chocolate Co. 



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