Caitlin MacEachen Steininger has been tickling the food fancy of her family and friends since third grade. From an early age, she worked in restaurants and bakeries. Out of high school, however, Caitlin seized the opportunity to hone her skills in the classic French tradition of Le Cordon Bleu. She trained at their Cooking and Hospitality Institute of Chicago and shortly thereafter returned to Ohio. It was at home in Cincinnati where she worked and studied under Chef Jean-Paul Belmont, an enormously talented and gracious Swiss-born artist, who has always and continues to mentor her. With so many food-focused experiences under her belt by age 20, Caitlin set about the business of establishing her own business. Cooking with Caitlin allows her to exercise her creative muscle and indulge her entrepreneurial spirit. Most importantly, Cooking with Caitlin grants Caitlin the opportunity to raise a family with her husband Andrew on her own time in the city she loves.
Kelly MacEachen Trush is Caitlin’s oldest sister who also fancies herself Caitlin’s first and most fervid taste-tester. Her responsibilities include scheduling, customer service, shipping, and deliveries. Always looking for a reason to celebrate, she never has far to search with Cooking with Caitlin. Kelly relies on Caitlin’s cooking expertise to feed her family with husband Dale.
Molly Sandquist was one of the first to sample Caitlin’s creations many years ago. She is in charge of the branding, advertising and sponsorship opportunities, and media relations of Cooking with Caitlin. A food enthusiast and portable party herself, Molly has spearheaded the effort to get Caitlin in front of the rest of the world -- and the rest of the puppy population for that matter. (Her ol’ buddy Leo monitors canine cuisine.)
Cooking with Caitlin is an internet-based business devoted to sharing video demonstrations, recipes, cooking tips, and easy, affordable meals to first-time cooks and experienced cooks alike. Our goal is to empower you with confidence in everything from cutlery to cuisine, the confidence it takes to have fun in the kitchen.
The Crew
Everyday, we work to build community around that which unites us all – yummy food. In the city we love – Cincinnati – we have the great fortune to participate in city-wide gatherings, private parties, cooking classes, and so many other food-related festivities. Online, our dedication to community-building translates into a palpable energy and new kind of creativity meant to inspire discussion at the family dinner table, and enthusiasm for the food and friends that nourish us. Community is achieved through easily accessible recipes and videos that incorporate minimal ingredients and innovative ideas about familiar food, as well as fresh ways to think about entertaining and life in general.
We have been fortunate to serve friends and family far and wide. We want you to feel comfortable in the kitchen so that you can have delicious meals and delight in the tasteful moments of life as well. As a business based on relationships fostered through food and festivity, we are delighted by every single second of this party. We are thankful to be welcomed into your lives.
What’s Hot – The Blue Wisp!And woa are they on fire. We recently got to chat with Jack Brand, Ed Felson and Jackie Walsh of the Blue Wisp. Of course the Cooking with Caitlin Crew was all up in a lather about the amazing talent – and deals – they offer to all of us in Cincinnati.
If you missed the show, be sure to tune in to Sunday, April 11th’s podcast to get yourself caught up on all of the action.It truly is one of the best finds in Cincinnati.I (Molly) happen to think that it is one of the best date night spots in all of Cincinnati. Really the music (especially Big Band Night) just pulls you in and lets you fall in love all over again.
Then, while you are planning your next date night ), check out these delicious Seafood Cakes that Caitlin has conjured up. The picture alone makes me want to head straight into the kitchen and get to work.
Next week, we’re talking with several of the vendors who serve you at Findlay Market each day. It’s going to be a lively discussion! Tune in at 3PM Sundays!
A Diet We Could ALL Use
Monday 03-22-2010 7:32am ET
It's the Clutter Diet, of course. We got to connect with a brilliant woman on What's HOT yesterday -- Lorie Marrero, creator of ClutterDiet.com. Oh wow!, she really had some excellent, real-world tips and tricks for clearing clutter from our lives. She said that for her it's all about creating more time for herself. But for us -- well -- I do believe we all felt 10 pounds lighter just having talked with her.
You just must listen to the 3/21 podcast. You'll learn everything from what Lorie was labeling in 4th grade, to the ultimate use for museum putty, to the two schools of thought on container lids.
Use what you learn to expertly store leftovers from the following recipes:
How do you feel about your spatula? Which are the tongs you can't live without? How about your salad spinner, are you shaken up about that too?
Strongly. Very specifically. And absolutely yes.
We know these answers to be true because everywhere we go, Molly and I watch Caitlin get cornered with all sorts of questions about the best kitchen tools and the must-have utensils.
Sooo, with this in mind, we brought in a woman who knows even more about your spatula, your tongs, and your salad spinner, than Caitlin. And she know it a lot earlier than the rest of us. Lori Szudarek of the International Housewares Association joined us from McCormick Place in Chicago where she and her team are prepping for the International Housewares Show where the industry will unveil everything from the hip colors to the trendy trinkets for 2010 and 2011. (I assure you this is a super spirited exchange. Lift your spirits by listening to the 3/07 podcast now.)
The last time you walked into your friendly neighborhood bigg's, did you even think about the story that backs up the Honey Baked Ham Co shop inside of it? Did you know about the family behind it? Do you really know about the ham in front of it?
No worries, Molly, Caitlin, and I got the whole scoop for you when we were joined by Craig Kurz of Honey Baked Ham. His grandfather started the business years ago and, well, the rest is history, as they say. You just must listen to the 2/21 podcast to learn about where they've been, where they're going, and what it takes to get that moist and crunchy ham to your table.
When you listen, you will learn that it was the Kurz Family that gave Cooking with Caitlin our big break. They challenged Caitlin to come up with some original recipes using the ham. Tap into the recipes yourself:
While the 2010 Winter Olympics skiied, raced, and skated its way into international history before us, we got to connect with an accomplished gold-medal Olympian ourselves. And, wow!, was it impressive.
Garrett Weber-Gale of the 2008 USA Olympic swim team that captured the world's attention joined us via phone from a national race. Garrett is the co-creator of AthleticFoodie.com, a site dedicated to healthy, conscious eating. It was inspired not only by his world travels as a world-class athlete, but by his battle with high blood pressure. His recipes are simple and uncompromisingly focused on fresh.
Once you page through all the pictures and postings at AthleticFoodie.com, there's no doubt you'll be inspired to build some lean muscle yourself. How about some incredible edible egg recipes from Caitlin to help make that happen?
© 2012
