Northwest Press 04/14/21

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NORTHWEST PRESS Your Community Press newspaper serving Colerain Township, Green Township, Sharonville, Springdale, Wyoming and other Northwest Cincinnati neighborhoods

WEDNESDAY, APRIL 14, 2021 | BECAUSE COMMUNITY MATTERS | PART OF THE USA TODAY NETWORK

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What is mofongo?

And why you need to go to College Hill to try it Keith Pandolfi Cincinnati Enquirer USA TODAY NETWORK

Walking into MashRoot’s Mofongo Bar in College Hill feels like walking into a lot of newer restaurants in Cincinnati. “A clean, well-lighted place,” Ernest Hemingway might’ve called it. The dining area is bright white. So are the chairs. The tables are, too. There are industrial light fi xtures. There are cool murals on the wall. Take a closer look at those murals, though, and you see the raison d’être of MashRoots. Namely, the plantain, as well as the beachy pastel colors one might associate with the island of Puerto Rico, where mofongo is to natives what chili is to Cincinnatians. In its most basic form, mofongo is simply plantains that are fried then mashed with garlic, oil, chicken stock, salt and, usually, chicharrones (fried pork rinds). It might also be served with various proteins, including chicken, pork or seafood, and served as a main dish or a side. But MashRoots takes things a bit further, adding diff erent vegetable toppings and sauces. They also put the chicharrones on the side, a nod that they are vegetarian friendly. The neutral tone of the restaurant was intentional, says co-owner Arnaldo Vazquez, a Puerto Rican native and engineer by trade who came to the United States after being recruited by Procter & Gamble. The other owner is his P&G colleague Guillermo Vidal, a Miami native of Brazilian and Cuban decent. “From the beginning, we wanted a concept that didn’t feel polarizing,” Vazquez said. “We didn’t want to have a place you enter and think, ‘This is a Hispanic place.’ We wanted the food and the experience to speak for itself.” I’m ashamed to admit this. But the fi rst time I ever tried mofongo was, well, last week. This, despite the fact that I

The owners of MashRoots, Guillermo Vidal (right) and Arnaldo Vazquez (left). PROVIDED

Mural on the wall at MashRoots Mofongo Bar, in College Hill. PROVIDED

“Our mission is to use mofongo to expose Cincinnati to the diversity of Latin American food beyond Mexico.” Guillermo Vidal

MashRoot’s Mofongo Bar in College Hill

spent 16 years living in New York City, where it can be found in many of the city’s Puerto Rican restaurants. I had no idea how much I was missing out. The day I went, the restaurant’s manager, Matthew Handleton, took me through the process, one that might seem familiar to anyone who’s ever visited a Subway sandwich shop or a Chipotle, where you proceed down a line of ingredients and are asked to choose your preferences. First, choose your base, which, aside from mashed plantains, can be mashed sweet potatoes, yucca or taro. Then your protein (chicken, skirt steak, an eighthour-cooked pork, shrimp or vegan beans). Next up, your vegetables (citrus carrots or slaw), and fi nally your sauce (pink mayo, siracha mayo, garlic cilantro, avocado lime or habanero guava BBQ. I went with a mofongo of plantains, chicken, citrus carrots and garlic cilantro. And I must say, I chose wisely. The mofongo itself had the consistency of mashed potatoes and tasted slightly garlicy, salty and sweet. The chicken

A chicken mofongo bowl with empanadas, from MashRoots Mofongo Bar, in College Hill. KEITH PANDOLFI/THE ENQUIRER

was pulled and cooked in a tomatobased sauce, which was given a citrussy awakening with the avocado lime sauce. I devoured it the same way I once drunkenly devoured Comet burritos in my 20s. And once I was fi nished, I immediately wanted more until, minutes later, I realized just how stuff ed I was. The idea of taking mofongo mainstream came about several years ago when Vidal invited Vazquez to a skiing

and snowboarding trip in Canada, which he’d turned into an annual event, often inviting a dozen or so friends to join. During the trip, each guest is asked to take a turn preparing dinner for the entire group. When Vazquez’s night came up, he went with a Creole seafood mofongo, a childhood favorite of his, which required him to haul 17 plantains See MASHROOTS, Page 2A

Finneytown Local School District’s Terri Noe retiring, announces new superintendent Madeline Mitchell Cincinnati Enquirer USA TODAY NETWORK

Finneytown Local School District’s superintendent Terri Noe is retiring at the end of July and will be replaced next school year by current assistant superintendent Laurie Banks, offi cials announced April 7. “I’m looking forward to my new role at Finneytown,” Banks said in an email to The Enquirer. “As a district, we are focused and excited to carry our work forward to ensure all our students are making growth academically and socially.” Finneytown is a census-designated

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Noe

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area in Springfi eld Township. The school district serves about 1,300 students. School board president Chad Engleman said Finneytown was in a “very unique, positive situation” when Noe

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indicated earlier this year that she planned to retire to go camping with her husband full time. The district already had a licensed assistant superintendent who had been with the district for four years, working hand-in-hand with their current superintendent. “We feel it is extremely important to continue the momentum we have built over the last fi ve years,” Engleman said. The board is still negotiating a twoyear contract for Banks, Engleman said. The district is also in the beginning stages of a $50 million-plus building project, Engleman said. Finneytown is partnering with the state of Ohio to

News: 513-903-6027, Retail advertising: 768-8404, Classified advertising: 242-4000, Delivery: 513-853-6277. See page A2 for additonal information

build a new elementary school and middle school. A groundbreaking ceremony was scheduled for April 11 at Brent Elementary. Noe is fi nishing her fi fth year as superintendent at Finneytown after about 32 years in education. “Dr. Banks started in Finneytown the same year I did,” Noe wrote to The Enquirer. “She has been part of all critical decisions during that time. She will continue the work we have begun with her own style. She will be a great asset to Finneytown!” Banks will take over as district superintendent this summer, offi cials said.

Vol. 4 No. 13 © 2021 The Community Recorder ALL RIGHTS RESERVED $1.00

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