Empowering Wednesdays // Featuring Kyler Burroughs of FRCH Design Worldwide

Continuing the Empowering Wednesdays series, may I introduce another amazing close friend of mine, Kyler Burroughs, a local interior designer from FRCH Design Worldwide.  From the University of Cincinnati’s College of Design, Architecture, Art and Planning’ Interior Design program, and in association with DIFFA, LEED, NEWH, NCIDQ, Kyler’s great knowledge of sustainable living, combines with a brilliant ability to transform and design residential spaces to large scale hotels. In addition, he is also a great supporter of many local causes, like ArtsWave. I am excited to feature Kyler Burroughs this week as another empowering and impactful person to watch in Cincinnati in 2o18.


Kyler and I met at one of our favorite brunch spots, Northside Yacht Club, for poutine and bloody mary’s, to continue our talk on what inspired him to venture into the design world. This LEED Green Associate combines saving the environment, while making sure to not sacrifice design. Readers, get ready for home decor trends, sustainable living design tips, find out who inspired FRCH interior designer, Kyler Burroughs, and more.



Check out his Work here >>> CLICK HERE 


Recipe Round-up // Summer Vegan Popsicles




Chocolate Banana Split Popsicles



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Vegan Strawberry Coconut Popsicles (Dairy Free, Paleo, Gluten Free)














Watermelon Kiwi Popsicles






Chocolate fudge popsicles.


Healthy & Creamy Key Lime Pie Popsicles

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berry kombucha popsicles






Foodie Friday // The Rhined’s ‘Cool Dad’ Father’s Day Gifts


Looking for a Father’s Day gift for the cool Dad in your life? Head to The Rhined for perfectly curated Father’s Day crates full of treats from artisanal cheese and provisions shop, The Rhined.  You can also add items to your Father’s day crate for your own personal touch. Of course you can always add more fromage, but also check out their stock of wine, local honey, jam, breads, and their beautiful wood cheese serving boards, along with many other local favorites.

Diagonal from Findlay Market, The Rhined, is a great place for Summer drinks outside on their back patio. With their patio being open, it is a perfect gathering spot for  hours of conversation, vino, and more cheese plates galore. The Cheese flights here are brilliant at $12 a flight, add meats for only $5. I will most definitely be adding The Rhined to places to venture to this Summer and can’t wait to go back. Just call me the gourmet Minnie Mouse, because I will be at The Rhined quite a bit. My favorites for Summer at the Rhined right now are, the CheeseMonger’s Flight, paired with a glass of rose. I also adore their Hand Stretched Mozzarella, delectably paired with the most delicious and fresh tomatoes, basil, and toasted local bread.


The Rhined’s goal is to introduce Cincinnati to the amazing cheeses being produced right here in the states and to support the artisan cheesemakers and farmers who create their products in responsible and sustainable ways, lets support them buy shopping local this Father’s Day.

The Rhined offers retail cheese and all the accompaniments to create the perfect cheese board as well.  They also offer a regular and rotating selection of cheese flights, along with accompaniments, that you can enjoy in the shop.  The bar area is perfect for cheese nibbles and sips of wine ( and where you can watch the mozzarella being stretched right in front of your eyes). The decor is wonderfully minimalistic inside and out. I am an absolute sucker for those tile floors and pink chairs outside.



Join the Rhined’s Monthly Cheese Club // CLICK HERE 

My Favorite Right Now // The CheeseMongers Flight  and The Stretched Mozzarella. 

Check out The Rhined now! 





Sunday | 10 am – 6 pm

Monday | closed

Tuesday | 10 am – 8 pm

Wednesday | 10 am – 8pm

Thursday | 10 am – 8 pm

Friday | 10 am – 10 pm

Saturday | 9 am – 10 pm

1737 Elm St.
Cincinnati, OH  45202


Like The Rhined on Facebook 


With city life always growing, so must my blog. For years of inspiration and until more posts arrive, check out  VB IN THE CITY’s tumblr page. In the future all things FOOD and more, will be posted here, and on our affiliate platforms, including tumblr. Thanks for your patience!

Peace + Love,


Cookbook of the Month // Honoring Anthony Bourdain



Appetites: A Cookbook by Anthony Bourdain 

Each month I will showcase a cookbook on the blog that I absolutely adore. When thinking about what cookbook I wanted to showcase for the month of June, I had already decided to showcase Appetites: A Cookbook by the one and only Anthony Bourdain. This particular cookbook really resonates with me as embodying Bourdain’s family life with still the same true grit with a “chapter” literally titled “Fuck dessert.”  It seems only fitting that I honor his memory with a list of cookbooks that the late great Anthony Bourdain wrote that have truly inspired me on my writing and cooking journey. This Chef, turned world-traveler, with his CNN series Parts Unknown, his cookbooks, memories from his family and friends, all lead to his legacy. I was once taught that legacy is everything, and Anthony Bourdain definitely made his impact on us all. Cheers to you Chef, give heaven hell.


Anthony Bourdain’s Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking



A Cook’s Tour:Global Adventures Extreme Cuisines-Anthony Bourdain




Local Spotlight // Empowering Wednesdays Featuring Sylvia Rombis

I will be starting a new segment on the blog every other Wednesday that will  highlight empowering locals in Cincinnati, Ohio. 17634674_10208594879530232_1550379135690571015_n.jpgWith an evergrowing city, we have many people who inspire and empower. By spotlighting the shine in these empowering people,  I aspire these interviews to radiate onto my readers to revolutionize, further empower, and invigorate. This week I will be highlighting someone that I have known for years, who is a huge force in the art world, and who continues to encourage me in my pursuit of venturing the art world as a female art dealer + art appraiser.  I am excited to announce Sylvia Rombis of ADC art consultants as our first Empowering Wednesdays feature. If you or someone you know would like to be featured on Empowering Wednesdays, please scroll down to see how to do so :


Featured above Sylvia Rombis pictured with her sister and President/Owner of ADC, Litsa Spanos.

If you or  someone you know who is local, that you think should be featured on Empowering Wednesdays, please e-mail me at vvblair25@gmail.com with subject title as Empowering Wednesdays Submission. 




How to Create a Cheese Board // Charcuterie board



This past weekend some of the girls and I went on a yurting trip, it was an amazing short getaway. We had tarot cards, thunderstorms, and snacks galore. Pictures of our adventures will be posted on the blog soon. Each of us brought items to cook, which made me start thinking about some of my entertaining go- to favorites.


One of my favorite entertaining items, which is probably at the top of my list for every gathering, is a proper Cheese and Charcuterie board. I love how camping makes me think of cheese and charcuterie boards, so maybe I should refer to our camping trip as ‘glamping ‘, because that’s how we roll.


I usually buy my cheese boards straight from The Rhined, a local hot spot for cheese and vino lovers alike. The Rhined is also known for helping to obtain cheeses when creating your very own cheese board. You will love this shop, especially those self proclaimed cheesemongers like myself.

Step 1: Choose the Cheese + Board

Pick out a wood/ marble board which will really showcase the cheese heaven we are about to create. First choose cheeses from different milk sources—cow, goat and sheep—and with a variety of textures—soft, semisoft, hard. Start with at least two selections for small get-togethers and up to six or more for big parties. If you’re serving three cheeses or fewer, plan on about 1½ to 2 ounces of each cheese per person. If you’re serving more than three cheeses, allot about 1 ounce of each per person. Mix and match your cheeses using this texture guide:

Semihard cheeses

Gruyère, Comté, Cheddar, Manchego, aged Gouda

(This is the largest category of cheeses, so consider selecting more than one cheese from it for a larger board.)

Soft-ripened cheeses

Brie, Camembert, Cambazola

Hard cheeses

Parmigiano-Reggiano, Pecorino Romano, Grana Padano, aged Manchego


Semisoft cheeses

Young Gouda, Havarti, Fontina

Blue cheeses

Stilton, Gorgonzola


Fresh, creamy cheeses

Goat cheese (chèvre), ricotta, fromage blanc

Washed-rind cheeses

Limburger, Taleggio, Epoisses de Bourgogne

Cheese Selections Shown Above:

Face Rock Creamery Clothbound Cheddar (semihard cheese)
Gorgonzola Cremificato (blue cheese)
Roth Grand Cru Surchoix (semihard cheese)
Brillat-Savarin (soft-ripened cheese)
Cypress Grove PsycheDillic (fresh cheese)
Aged Spanish Manchego (hard cheese)

Step 2: Pairings

BREAAAAAD, We need vehicles for eating cheese—especially for soft cheese. Make sure to add lightly toasted crackers as well as add slices of  baguette next to or near soft and fresh, creamy cheeses. Make sure to avoid crackers and or breads that are flavored, try and let your cheeses be the star of the show.


Step 3: Fill the Holes with Extras // Charcuterie board

I usually tend to have this blog lean towards more of a vegetarian lifestyle, however, I know and embrace that all of my eaters do not share the same dietary restrictions. If you would like to go a step further to make the cheese board into a Charcuterie board, start with how much meat you will need. If the charcuterie is an appetizer or starter course, estimate around 2 ounces per person. If the charcuterie is the main food feature for your gathering, estimate roughly 5 ounces per person.3 It’s a good idea to provide variety in the types of meats. Your two basic categories are crudo (raw cured meat) and cotto (cooked meat). Cured meats such as prosciutto are saltier and more intense, so balance them with the fattiness and sweetness of cooked meats like ham.4

Fill in bigger holes on the board with fruit (try grapes, apple slices, fresh figs and dried fruit, such as apricots), jam, olive tapenade, olives and/or dried/cured meats (such as salami, prosciutto, pepperoni). Now fill in whatever space is left with crunchy extras like nuts and seeds (start with Marcona almonds, pistachios, spiced walnuts or pecans).


Suggested Meats and Something Pre-Sliced

Served either flat or in loose rolls and thinly sliced (not the thicker cuts typically used in sandwiches), whole-muscle cuts of cured meat may include:5

Prosciutto, jamón Serrano, and jamón Ibérico
Italian cured pork legs that are salted and air-dried; Spanish Serrano uses a different curing process, but has a comparable taste and texture.6             

Lomo de cerdo(or “lomo” for short)
Spanish cured pork tenderloin; the Italian version is called lonzo.7             

Italian beef tenderloin that is salted and air-dried; the Spanish version is called cesina.             

A bacon made from pork jowl; often considered similar to pancetta but with richer, porkier flavor.8

Filetto bacciato (or “kissed fillet”)
A cured loin, wrapped in salami; when sliced it is said to look like kiss-ready puckered lips.             

Essentially grown-up bologna, but richer, silkier, and more complex; in addition to distinctive polka dot fat marbling, some mortadella are cooked with black pepper or pistachios.