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New Columns appear each Tuesday. 14MAR06 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. |
 If this Columbus State culinary squad wins in the hot foods competition on Saturday, their next test will be in the finals to be held in Philadelphia. From left to right seated: Jonathan Basch, Gabriel Selbo, Mitchell Barr, Amy Glazer, and Olivia Giesler. Standing is Ian Rough, team coach. |
14MAR06 Culinary Team Heads for Toronto Five Columbus State apprentices will be in Toronto on March 18 to compete in hot food semifinals, a step before ACF finals set for Philadelphia later this year. The team is coached by two Cameron Mitchell exec chefs - Brian Hinshaw and Ian Rough. The team is composed of Jonathan Basch, second year apprentice at Muirfield Golf Course; Gabriel Selbo, third year apprentice, Forum at Knightsbridge; Mitchell Barr, third year, M - Miranova; Amy Glaser, third year, Winding Hollow Country Club; and Olivia Giesler, second year, M- Miranova. They won the Ohio title competition with a four-course hot foods menu: Soup, petite green salad, pan-fried Dover sole; and pistachio cake a la financiere (French for "banker's style" alluding to the expensive ingredients used). Hinshaw and Rough will keep them on track in Toronto. |
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The Gourmet Galaxy Cafe's 2006 Show in Pictorial Form, 2nd Chapter A food and chef picture is worth a million pleasant aromas. Here's the second installment showcasing star chefs of Columbus as they appeared on the Galaxy Cafe demonstration stage. The show ran nine days with 36 chefs. The cast included a cross section of food cultures. Here are a few. To get their recipes, call Dispatch Marketing, 614-461-8797. The cookbook with chef bios and recipes: $5. |
Chapter Two
 PREHEAT IRON SKILLET: Figlio Grandview owner Peter Danis played the role of master of ceremonies while his executive chef, J. P. Hippensteel, did the heavy lifting in preparing her yellowfin tuna pasta in a caper-kalamata sauce. Chef uses the heavy Lodge Mfg. iron skillet dating back 15 years when the tony cafe opened.  CHEF HENRY BUTCHER AND A CHEF-TO-BE: Creole Kitchen owner and chef Henry Butcher opens his kitchen to apprentice chefs from career centers. One of the Northeast Career Center culinary students, 16-year-old Eli Johnson, audited a number of the Galaxy Cafe demonstrations during the 9-day run. Butcher prepped and served his chicken, andouille and tasso gumbo. |
 DATES TO THE IRON AGE: Clark's Dining Room owner Tom Clark and his chief fry cook, Tina Swank. are still cooking with 60-year-old skillets made in Tennesse by Lodge Mfg. Clark, who once feared the Lodge plant was about to close, bought a dozen-plus to stash in his Jacksontown basement as a lifetime supply.  LODGE SOUP POTS REPLACE BARBELLS: Panera owner Jeff Rains is best known for his breads, cakes, muffins, pastry goodies sold in 19 Panera stores. Soups hold a firm second place among Panera patrons. For the Galaxy show, Rains brought in four heavy, cast iron Lodge soup pots. He served more than 100 show tasters. Their delight: His own recipe for five-onion soup with scallion and Gruyere croutons, the latter, of course, toasted with Panera's best. |
 AFTER SPORTS CASTING, TIBERI NURTURES HIS HOBBY: The lead paragraph in The Dispatch 2006 cookbook on WBNS-Channel 10's sports gent, Dom Tiberi, said it all - Dom Tiberi cooks. For the Galaxy Cafe show, he served more than 100 taste testers his aio oio (pasta with garlic and olive oil. His show sous chefs were restaurant pal Michael Evans, left, and wife Terri Tiberi. When not cooking, Tiberi is co-host for Wall-To-Wall Sports.  THE CITY PORKERS: Here's the brain trust behind City Barbeque. Left to right: Rick Malir, founder; Attorney Michael Taylor; Dr. John Kean; and Jim Budros, financial planner. For their Galaxy show, Taylor prepared from his own recipe, Swageblock's 'Bama style grilled chicken breasts. There are six City BBQ stores in and around Columbus. The Swageblock recipe appears on page 15 of the Dispatch cookbook. |
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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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