The Annual Culinary Gala of Columbus State Community College
taste one taste two taste three taste four
2004
Featuring Chefs of the American Culinary Federation
Columbus, Ohio Chapter
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Sixteen years and counting, that's the operative policy for what has become the city's biggest, widest, fanciest, tastiest gourmet food spread, Columbus State Community College's Taste the Future. The recent 2004 edition held on the college's esplanade drew a record number of guests, 1,050 at $100 each. That coupled with corporate sponsors grossed $490,000 for the development fund. Taste the Future has become the city's test kitchen for restaurants and clubs introducing new dishes. Fifty seven chefs and kitchens laid out their best this year. It has been estimated that food and labor costs had a value of $50,000 plus. Participating restaurants write off labor and food costs as a marketing expense. In the recent 10 years the foundation grossed more than $3 million – with 25 percent of the net proceeds going to the chef apprentice program. Joyce Falk, the college's development coordinator, says the bottom line for participants is market exposure for the chefs. Many chefs use the exposure to get feedback on whether to put their taste tests on menus. Elevator Brewery & Draught Haus had a different reason for appearing this year. GM Michael Mastracci wanted to impart an image change. “Many (people) think of us as a brewery…we are fine dining and this is the place for the Elevator to get that message across,” he says. Kara Ybara, executive chef for Hilliard's Yard Club, a newcomer this year, said she will return for the 2005 event. She knows of at least two parties who searched out her restaurant. The exposure by serving her Limerick chowder and grilled pork tenderloin had food costs of around $400. She did not have a cost for the 15 labor hours involved in cooking, transportation and serving. The Capitol Club's departing chef, Ben Hedges, had solid numbers as to what it cost for the club's Future showcase. His curried scallops and summer squash Charlotte cost $400; his labor, $485. Hedges said the club would return in 2005. However, he is departing Columbus to move to another of his favorite culinary cities, New Orleans. Falk said participants are not chosen randomly. To showcase at Taste the Future, a restaurant must have a working agreement with the culinary program. Apprentices attend classes for three years while they are actively engaged in hands-on kitchen assignments under a trained executive chef. Falk said seven of the original 27 establishments appearing in the opening year, 1989, returned this year – Rigsby's, Lindey's, Paul's Pantry, Refectory, Capitol Club, Winding Hollow and Muirfield Village Golf Club. (a.e.p.) For information call Joyce Falk at 614-287-5028. |
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