Tag Archives: frisch’s

A Fab Fish Recipe!

With Spring around the corner, I wanted whip up a lighter dish that was flavorful, satisfying and filling. Inspired by the zesty taste of Frisch’s Original Tartar Sauce, I decided to enhance an old family favorite: pan seared Mahi Mahi.

We were going to see a concert with some friends and invited them over to our home before the show which was the perfect opportunity to debut the dish. This recipe is cost effective with low prep/cook time, and it fed four adults. Serve with a side of roasted rosemary potatoes and Caesar salad to complete the meal.

Pan Seared Mahi Mahi with Frisch’s Original Tartar Sauce


  • 2 packs of Mahi Mahi
  • 2 cups Panko Bread Crumbs
  • 3 tbsp Parsley
  • 2/3 cup Sprinkle Parmesan Cheese
  • 2 Eggs
  • Olive Oil
  • 3/4 cup Frisch’s Original Tartar Sauce
  • 1/4 cup Capers
  1. Thaw Mahi Mahi for 15-20 mins in chilly water if frozen. Mix bread crumbs, parsley, and parmesan cheese in medium size bowl. Set aside. Mix Frisch’s Original Tartar Sauce and capers. Put back in refrigerator.
  2. Break and whisk eggs in medium size bowl. Individually coat thawed fish in the eggs and toss in bread crumb mixture. Set on tin foil until ready to cook.
  3. In large pan, heat olive oil (use enough to cover entire surface of pan) on medium high. When hot, place fish in pan and cook for 3 mins. Flip and repeat on the other side.
  4. Place fish on plate and top with Frisch’s Original Tartar Sauce and capers mixture. Make sure to put it on when the Mahi Mahi is fresh off of the stove; the way the sauce melts is amazing! Top with a dash more parsley and serve with side of roasted rosemary potatoes and salad to complete the meal.

(Thanks to my intern Kelly Maglocci for putting this post together!)

Review: Frisch’s Big Boy Presents The Nutcracker

1(Guest post by my fab editorial intern Kelly Maglocci)

The holiday season can officially begin now that the “Frisch’s Big Boy Presents The Nutcracker” is here! On December 9, we were invited to attend the opening night of the Cincinnati Ballet’s performance at the Aronoff Center for the Arts. Such an AMAZING experience was provided by Frisch’s!

From the very first performance of The Nutcracker in 1974, Frisch’s Restaurants has been the Ballet’s primary sponsor. It is one of the longest-lasting examples of corporate sponsorship in American arts history.

4The evening began at the flagship Frisch’s Big Boy restaurant in Covington where an exclusive opening night menu was served. For the first course, our plates were filled with juicy roast beef, gravy smothered turkey and fried chicken, mountains of mashed potatoes, freshly baked dinner rolls and home-style meatloaf. Chef Greg Grisanti prepared the meal and was most excited to unveil the holiday twist that was put on their timeless, classic dessert.

For the first time since the signature Hot Fudge Caked debuted in restaurants in 1970, Frisch’s best-selling dessert is now available in a special holiday flavor. Grisanti collaborated with the local company Velvet to custom make the peppermint flavor in the ice cream which was served with the rich chocolate cake. Whipped cream and 6crushed pieces of peppermint complete the dish and puts the perfect seasonal twist on the iconic classic. This holiday edition of the dessert will be available for a limited time, through February 17, at Frisch’s Big Boy restaurants.

After almost 50 years of the 1970s staple Hot Fudge Cake, Grisanti said it was time to switch it up! “We are under new ownership and have a new perspective, so it was the perfect time to do something new,” says Grisanti. He has over 35 years of experience as a chef, 6 of which have been with Frisch’s Big Boy. “With the new ownership, I am allowed more creative direction and freedom in the kitchen.”

5Once the delicious dessert had been enjoyed with a cup of hot chocolate, we were off to the Aronoff to attend the opening night of Cincinnati Ballet’s performance of Frisch’s Big Boy Presents The Nutcracker. Christmas trees and garland ornamented the grand entrance hall where friends and families gathered around Big Boy to take photos.

The performance was riveting. Each act was filled with color, beauty and grace as the Cincinnati Symphony Orchestra played the music that accompanied the dancing. The ballerinas on stage were enchanting, and the audience was spellbound by the show.

The Nutcracker is a holiday classic just like the new Peppermint Hot Fudge Cake.  Frisch’s Big Boy Presents The Nutcracker runs December 9-18 and you can get the seasonal cake through February 17.

12 Days of Seasonably Chic: Day 1

Frisch's Pumpkin Pie
Frisch's Pumpkin Pie

Today’s the last day before the Seasonably Chic Showcase! WOOHOO! I’m so excited!

Now, I’ve told you all about the mens, womens and kids fashions and gifts that’ll be there at the showcase. But I haven’t really talked about the food. The yummy, delicious, mouth-watering, drooling-a-little-thinking-about-it food that will be there.

Frisch’s is our title sponsor of the event so they’re providing all the tasty treats. When I first met with the marketing manager there, Karen, we discussed having pie tastings. I thought… mmmmm… cold day… burning lots of calories holding shopping bags… perfect time for a piece of pumpkin pie, right?

She loved the idea… so much so that not only did Karen decide to donate 100 pieces of Frisch’s famous pumpkin pie to be handed out at the event, but she also donated 100 breakfast sandwiches, 75 spicy spuds, and 100 salads.

Some of the food will be catering the “Botox & Brunch” that Kurtzman Plastic Surgery is putting on (sorry, it’s sold out!), but the rest will be given out at the Frisch’s booth at the event for you to taste test!

The Cincy Chic staff and I actually just held one of our weekly meetings we usually have at the office, at a Frisch’s instead. Karen even came to meet my staff! It was so fun! She’s been there for more than 30 years, so she had some great history to share with us.

She told us how the drive-thru window is actually an evolution from the drive-in restaurant days. Karen said that the pumpkin pie is made at the local Frisch’s commissary. Oh, and she also said the pie recipe was created more than 40 years ago and remains a super guarded secret!

All this talk about this pie, now I really can’t wait to eat some tomorrow! They will be doing the tastings and then also taking pie reservation orders ($8.45 for a pie) if you want to get one before Thanksgiving! I love doing that and then trying to play it off at Thanksgiving like I made it. My mom is pretty gullible so she usually falls for it at first. Then everyone reminds her that mine would be a lot less tasty and probably a little deformed. haha!

See you tomorrow! I’ll be the one with all the shopping bags scarfing down a big piece of pie! : )

The Seasonably Chic Showcase will be on November 6th at The Pheonix downtown from 10 am to 3 pm. This event brings 40 of the Tri-State’s best boutiques and vendors–for women, men, children, and pets–all under one roof for one day of spectacular shopping! The best thing about it? It’s free to get in! Just bring a canned good for the Freestore food bank! Click Here to RSVP!