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New Columns appear each Tuesday. 07MAR06 Doral Chenoweth writes about the business of restaurants and the food industry in the Columbus, Ohio, Metro area. Reader comments are welcome by telephone. 614-538-1822. Email the Grump: thegrumpygourmet@wowway.com Send food stuff here: iPLATE@grumpygourmetusa.com Send weird stuff here: alferd_e_packer@wowway.com> E-mail messages must include name and telephone for a reply. |
 A DOUBLE FOR JAMES BEARD? Nope, this is the 2006 version of Tom Johnson who caused flashbacks among foodies attending this year's Gourmet Galaxy Cafe demonstrations. Johnson, former official Ohio State chef during the Celeste administration, was the Galaxy's opening day star. |
07MAR06 2006 Gourmet Galaxy Café Turned Into a Culinary Gallery Rather than get into a detailed run down on recipes presented by the 30-plus chefs demonstrating at the Galaxy Café show, try to visualize your own story to go with the pictures presented here this week, and possibly more for the March 14 RE$TAURANT$blog.
The 2006 Dispatch Home & Garden Show drew between 72,000 and 75,000 paying attendees. The star of the show was the period kitchen put in by Lehman's, Kidron, Ohio. For a fun read, go to www.lehmans.com. The firm's slogan is - A Piece of the Past Makes and Excellent Present. To give the stage a taste of the past, neon tubes were used to affect the 1950s. And then many of the chefs cooked with Lodge Mfg. Cast iron skillets and pots. But, see for yourself……… |
 CHICAGO DEEP DISH PIZZA OHIO STYLE: Chef Tom Johnson, center, brought his culinary aides to the show to assist in the making of his pizza recipe. Left is George Heer, aspiring chef; and Sheri Lisak, Sur La Table, tenured Johnson associate.  A UNIQUE VERSION OF OSSO BUCO: Chef John Dornback took a page from his veal recipe guide book and prepared salmon osso buco. His decorative touch was to serve it with a winter melon gremolata. It appears on the menu at Basi ITALIA, 811 Highland Ave. For information, call 614-297-7383, |
 KOBE COMES TO COLUMBUS: Cameron Mitchell exec chefs Brian Hinshaw and Ian Rough served up a few dozen Kobe burgers on challah buns baked in the M kitchen of Miranova. Kobe beef originated in Japan where the cows get tender care that includes massages with beer. Beef served at M is domestic, but from a similar treatment. For a test visit M for lunch where three are served as an entree, $14, with fries. At dinner two are served as an appetizer, with fries, $14. Information call 614-629-0000.  STARTING YOUNG: Six-year-old Attia might have been the youngest chef at the Galaxy show. Here he sticks a mike in the face of his father, Homdi Soliman, who is taking his lamb pita pockets from the warming oven. Soliman, a native of Libya, cooks Middle Eastern fare for friends, sometimes as many as 75 at one time. He'll be back for the 2007 Galaxy show - by popular demand. |
 FOR GALAXY GOERS ONLY: Cameron Mitchell's culinary coach Brian Hinshaw ladels up a side of creamy mac and cheese to go with the Kobe burgers served Home & Garden attendees.  NEW DIGS FOR LA TAVOLA: Chef and owner Rick Lopez of La Tavola, left, prepared and served Galaxy crowds a wild boar sausage made with the recipe created by sous chef Matt Langstaff. The recipe, which appears in the 2006 Galaxy cookbook, won the 2005 Ohio Pork Producers Council first place title. For information on La Tavola, 6125 Riverside Dr., call 614-760-8700. (La Tavola's website is out of date.) |
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MORE SHOW STUFF NEXT WEEK: RE$TAURANT$blog
will post scads of other chef pictures and their Galaxy dishes next
week. Feel free to print the above images - free -- but always
credit this website. Doral Chenoweth 614-538-1822 For copies of the Dispatch 2006 cookbook, call Donna Jarvis-Miller for cost and availability at 614-461-8797. |
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