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Northstar Cafe...
John Skaggs, Executive Chef
Northstar Café
Is there a market when it comes to putting serious emphasis on a restaurant menu highlighted with organic ingredients? The new, bright, fresh, high energy Northstar Café opened less than a year ago by two believers, Katy and Kevin Malhame, is changing the perception of healthy dining. Uniquely, their casual, full service café has a no-tipping policy.
The Malhames have dedicated their careers to strengthening the ecosystem. Rather that preach about saving the earth – or our little part of it in central Ohio – the Malhames put a $500,000 investment on a cooking line to do their part. Their opening plan was to go beyond the rear loading dock where provisions arrive. They spent months shopping Ohio’s earth. They sought out area organic farmers and producers. In a measure they are pioneers when it comes to encouraging organic farmers. In something of reverse menu planning, they sought out raw products that fit their intended bills of fare.
To make an organic menu go, they went on a hunt for a chef with equal dedication to the concept. John Skaggs, a five-year veteran of a high volume kitchen, R. J. Snappers, has proven to be a good partner. While commanding an equally high volume kitchen, Skaggs enjoys his part in encouraging his (beef, pork, poultry, produce) suppliers to think organic. As for progress in half a year, Skaggs says, “We’re well over 50 percent (on the menu) when it comes to provisions…by the end of 2005 it will be close to 100 percent.”
An example of Northstar Café success, the biggest menu mover: The Northstar (Vegetable) burger, on a bioche bun, $7.80. Ingredients: Long grain brown rice, spicy black beans, roasted beets. Jot this down: No tipping.
Northstar Cafe
951 N. High St., (Short North)
Columbus, Ohio USA
www.thenorthstarcafe.com
614-298-9999
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