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Asian Food Fest by Cincychamberadmin - 2M ago

Adelinda’s Lumpia is a local food business featuring air-fried Filipino lumpia that includes its very own unique flavors and dipping sauces.

Lumpia is a popular Filipino spring roll with various fillings rolled up in extremely thin rice paper. It is a staple at nearly every Filipino gathering.  Traditionally, it is filled with pork or beef and/or vegetables.

Anna Nerenberg, Adelinda Lumpia’s owner, first started selling Lumpia at the 2018 Asian Food Fest’s Secret Menu. Now, you can find her on the South side of Findlay Market every Saturday and Sunday.

We talked to Anna to learn more about her and Adelinda Lumpia’s story:

Q: What will you be serving at Asian Food Fest?

A: We will have our air-fried Manila rolls (traditional beef lumpia), our Cebu rolls (turon), and Ube ice cream.

Q: Why did you choose those dishes? What do you love about it?

A: We specialize in traditional and American-inspired variations of lumpia.  Our Manila and Cebu rolls are our traditional Filipino recipes, which we felt were most fitting for Asian Food Fest. We love lumpia because it is a part of every celebration in our culture. So, to us, it’s a symbol of good times.

Q: Why did you decide to start your own food business?

A: I am so proud of my Filipino heritage and have always felt that there was not a strong enough presence of our culture here in Cincinnati. I just wanted to do my part to change that.

Q: How did you start your own food business?

I first joined the Co-Starters: Kitchen Edition program at Findlay Kitchen. There, I was able to gain assurance that I was on the right track with my concept, and get some industry-specific guidance from local pros.

Then I joined Findlay Kitchen so that I could have a commercial kitchen to work out of. And I made my first foray into selling lumpia at the 2018 Asian Food Fest!

Q: What is the one thing you want people to know about your food?

A: All of our lumpia is made with Adelinda’s love.

Q: What do you love about Cincinnati?

A: To me, Cincinnati offers some of the excitement and experiences of a big city, with a sense of community that is usually only found in small town. Nobody comes together the way that Cincinnatians come together.

Q: Who is your biggest inspiration?

A: My daughter, Brooklyn Adelinda.

Q: What is the best thing about Asian Food Fest?

A: It’s a whole weekend to give attention to an often-overlooked culture. There is so much more to Asia than a lot of people realize. Hopefully this festival encourages people to broaden their horizons a little and get to experience all that we have to offer.

Want to learn more About Adelinda’s Lumpia? Visit facebook.com/AdelindasLumpia/

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Asian Food Fest by Cincychamberadmin - 2M ago

Mahope is a Cambodian restaurant in Northside that serves authentic dishes, homemade sauces and marinades prepared with fresh, locally-sourced ingredients.

The restaurant’s owner, Vy Sok, escaped her home in Cambodia when a radical military group called Khmer Rouge took over the country, leading to the Cambodian genocide from 1975-1979. Vy was raised in a refugee camp until age four, when an American church organization hoping to provide shelter to refugees sponsored Vy, her parents and seven siblings to come to the U.S.

Now in Cincinnati, Vy is putting Cambodian food on the map. We talked to her to learn more about Mahope’s story and the Cambodian specialties she offers:

Q: What will you be serving at Asian Food Fest?

A:Cambodian chicken tacos.

Grilled chicken topped with our signature pickled papaya, cabbage and carrots, with a drizzle of our homemade sweet chili sriracha aioli, garnished with cilantro. 

Grilled Jumbo chicken wings (a secret family recipe).

Thai tea served over ice with Thai basil or agar agar coffee jelly, or both.

Nom Pum, a classic Cambodian coconut waffle.

Lort Chong, another Cambodian classic dessert, served over ice, coconut milk, and homemade simple syrup.

Q: Why did you choose those dishes? What do you love about them?

A: Cambodian tacos were our first signature dish when we started our business. Wings because everyone has been asking if we will have them, and they are my favorite. Thai tea is a refreshing drink to wash down your tacos or wings with, and agar agar coffee jelly is just fun to eat and drink.

Thai basil seeds have lots of health benefits. And who doesn’t love waffles? My all-time favorite as a kid and adult. Finally, Lort Chong is great dessert on a hot day. You can feel your body cool down while eating this Cambodian favorite.

Q: Why did you decide to start your own food business?

A: I wanted to put Cambodian cuisine on the map here in Cincinnati. I also wanted to teach people about our culture and traditions and bring hope through food and entrepreneurship.

Q: How did you start your own food business?

It started with Cincinnati’s MORTAR accelerator class. They gave me the tools and motivation I needed to get the ball rolling.  I’ve always dreamed of opening a Cambodian restaurant. It wasn’t until I signed up and graduated from the MORTAR program that my dream became a reality.

I bought a food cart and rented a space at the Incubator Kitchen Collective in Newport in April of 2017 . We started our business on May 5, 2017 at Urban Artifact. This is how the Cambodian tacos came to life.  We also were at Rosedale OTR, Northside Famers Market, and now have brick-and-mortar restaurant in Northside.

Q: What is the one thing you want people to know about your food?

A: We serve traditional Cambodian cuisine and Khmerican cuisine (American-inspired dishes with a Cambodian twist).

What is the best memory you have around food?

Q: Family and friends gathering. Cooking, eating, sharing memories from the past and talking about our future. Food has a way of reminiscing about the past without bringing out trauma (the Cambodian Khmer Rouge War).

Q: What do you love about Cincinnati?

A: The people and community.  Everyone we have met has been so supportive.

Q: Who is your biggest inspiration?

A: My parents.  They taught me to survive, to work hard and to give when I am able.

Q: What is the best thing about Asian Food Fest?

A: The variety of Asian food right next to each other. Trying new dishes that I’ve never had. Inspiring other home cooks to do it too. And developing relationships with other vendors.

Want to learn more about Mahope? Visit facebook.com/vysmahope/

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Bridges Nepali Cuisine is a South Asian restaurant in Northside that started out as a small tent in Findlay Market in 2015. They believe in simple, fresh, great-tasting food, and are always looking for creative ways to introduce Cincinnatians to popular South Asian dishes, using fresh ingredients and the ethnic style of South Asian cuisine.

We talked to Ash from Bridges Nepali Cuisine to learn more about the restaurant’s food and story:

Q: What will you be serving at Asian Food Fest?

A: Momos – Steamed. Nepali-style dumplings.

Sekuwa – Chicken marinated in Nepali spices grilled in skewers.

Mini Rice Bowl – Basmati rice topped with grilled chicken tikka masala or marinated potatoes.

Q: Why did you choose that dish? What do you love about it?

A: These are a few of the most popular street foods in Nepal. These dishes will give our customers a good taste of Nepali cuisine.

Q: Why did you decide to start your own food business?

A: I have always been interested in sharing my culture and food with people. After dinning in many restaurants in the U.S., I realized there was nothing like Nepali cuisine here.

We decided to start the restaurant so we could serve this delicious cuisine and share Nepali culture with people who don’t know much about Nepal. Our main goal is to connect with people through food and culture.

Q: How did you start your own food business?

A: We started our business in Findlay Market as a food tent in September of 2015. We served food on the weekends and slowly expanded to other farmers markets such as Strauss Troy Farmers Market in Fountain Square, Madeira Farmers Market and Northside Farmers Market.  

We were persistent with giving out samples and describing the food to our customers. Gradually we gathered a decent following through the markets – people enjoyed what we had to offer.

We opened our first location in Northside in February of 2017 to serve our customers on a daily and consistent basis.

Q: What is the one thing you want people to know about your food.

A: In addition to the unique spices we use, we put in a lot of care and love into the food we cook. We love to feed people the delicious food Nepali cuisine has to offer.

Q: What is the best memory you have around food?

A: When I was a kid every weekend my mom cooked the best dishes to feed our family of four. The excitement all of us shared when we were ready to eat and enjoy my mom’s delicious dishes is the best memory I have.

Q: What do you love about Cincinnati?

A: I love the open-minded people who are willing to try something very different.

Q: Who is your biggest inspiration?

A: My mom Rose is my biggest inspiration. She has guided me in business decisions and taught me how to cook this delicious food so I can serve it to the people of Cincinnati. She has shown me the strict discipline needed to operate a business and to cook.

Q: What is the best thing about Asian Food Fest?

A: The atmosphere of people coming to one place and enjoying Asian culture, and the delicious food.

Want to learn more about Bridges Nepali Cuisine? Visit bridgesnorthside.weebly.com/

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