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New Columns appear each Tuesday. 21FEB06 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. |
 Dispatch Photo Chef Charles Langstaff, Bexley's Monk; and son Matt Langstaff, sous chef, La Tavola  Dispatch Photo Creole Kitchen's creators: Henry Butcher Jr., chef, and Henry Butcher, owner and chef. |
21FEB06 Two Father-Son Chef Teams Showcase Talents at Galaxy Cafe The Dispatch Home & Garden Show opening Saturday for a nine-day run wil have the touch of a family affair. Two father-son chef teams will showcase their culinary talents. They are three parts of the 30-plus Columbus chefs taking part in the demonstrations at Gourmet Galaxy Café. Four chefs in three parts? * Chef Charles Langstaff, executive chef at Bexley's Monk, will do his hour-long show and tell at 6 p.m., Monday, Feb. 27. * Matt Langstaff, son of Charles, appears as sous chef for La Tavola, the fine dining Italian venue owned by Chef Rick Lopez. Both are first timers. Their show will be at 7:30 p.m. Monday. * Creole Kitchen, which was opened last week by veteran chef Henry Butcher, will bring a taste of the Bayou country to the stage with his son, Henry Butcher, Jr. The Langstaffs together are Ohio's ranking pork cookers. Dad Charles won the Ohio Pork Producers Council cook-off twice, and took the national title in 1991. Son Matt followed part way in 2005 when he won the Ohio title. Chef Henry Butcher has long been noted for his Creole-Cajun catering. However, for 30 years he was working for other restaurant owners while holding to the dream of owning his own business. He was a chef for the long-departed Ollie's Grandview; later he was in the kitchen at Tony's Ristorante. He spent 10 years at the Delaware Hotel when his Creole dishes were just part of the menu. For Gourmet Galaxy Café information, call 614-461-5257. |
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Marysville Gets Upscale Doc Henderson's After months of planning Doc Henderson's Restaurant is about to toss the first salad, possibly by this coming weekend. Two prominent restaurant types, Hector (Biff) Eschenbrenner as general manager, and Jeff Bentley as chef, have converted the mansion once owned by the late Dr. David Henderson. The two-story 6,000-square footer is intended to be a destination restaurant drawing patrons from all of central Ohio. The exterior, circa 1884, is similar to the Columbus Club in Downtown Columbus. The main dining room is on the second level. The interior offers both a bar lounge and a wine room. Chef Bentley, with former stops at Frezno and Riverview, is noted for not doing re-preps from canned or frozen goods. He says the average lunch ticket will be $10, dinner checks around $16.50. The setting: White table cloth, bistro style service from a staff of around 35 to handle the six-day operation. Where: Doc Henderson's, 318 E. 5th St., Marysville, OH, reservations 937-642-6664. |
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Bexley Pizza Plus Wins Big Brad Rocco and Don Schmitt are going to Milan, Italy, to show the natives how to make pizza. Their 25-year-old shop, Bexley Pizza Plus, took first place yesterday against 39 other pie makers in the North American Pizza & Ice Cream Show held in the convention center. Their prize is a trip to Milan where they will represent the United States. They did it with their Mega Meat pizza - toppings of pepperoni, sausage, bacon and ground beef. Try it, you'll like it: Pizza Plus, 2540 E. Main St., 614-237-3305. |
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Eric Fladen Wins Chili Cookoff Eric Fladen, chef at Pastaria in North Market, took top fiery honors over the weekend when he won the Market's annual chili cookoff. Second was Basi Italia; third went to CaJohn's Foods; fourth to Todd Wallace, due Amici. Fladen's recipe for what he called "triple turkey chili", was a spur of the moment inspiration, he said. As a seasoned chili cook, he said he just used spices handy at the time. Also, his entry included beans, a no-no among pros, but apparently a winner according to the judges. His prize: A $200 gift certificate good through the market's 30-plus merchants. |
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Big 'Bam' TV Chef to Puff Market While the fiery foods were being puffed over the weekend at North Market, a four-man television crew was doing background shots for a forthcoming segment of the Emeril LaGasse show in the TV Food Network. The Bam chef was not present. When asked about a show date, one shooter merely said, "later." by Doral Chenoweth 614-538-1822 |
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