If you weren’t at last night’s edition of the Cincinnati Supper Club, you missed out on more than just fantastic food. See? I have photographic evidence.

Our Texan friend Steve Aday decided to bring authentic cowboy cuisine to the Queen City for us, putting on a fab spread: chilli and cornbread, Texas caviar, twice baked sweet potatoes, two Texan salsas and even Xochitl totopos. For dessert, he served up ruby red watermelon and coffee cake. In between, there were lots of legs, lots of laughs, and lots of exclamations of “DON’T BLOG THAT!”

To find out what all the fuss is about, you’ll have to come along to the next one. Details will be posted here soon, so watch this space!

Advertisements