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three taste the future Tuesday, September 14th, 2004 5:30 - 9:00 P.M. Columbus, Ohio |
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columbus renaissance hotel Jack Edwards, CEC Crab Cake with Roasted Red Pepper Aioli and Black Bean Corn Relish, Almond Tuile Cookies. |
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confluence park restaurant Carlos Pasillas Touradoes of Beef Oscar with Crab Meat, Asparagus and Sun-dried Tomato Hollandaise Walleye en Croute with a Duxelle of Spinach, Mushroom and Braised Leeks Volunteer |
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the elevator brewing & draught haus Nate Crockett Oven Roasted Tomato. Fresh Mozzarelle and Basil Crostini Button Mushroom stuffed with Chorizo and Cheddar Cheese |
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tall timbers banquet & conference center Lou Peskay Custom Designed Wedding Cake Specialty Pastries |
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vito's catering/ meridian bistro Adam Hoffman, CC Seared Scallops served over Sambuca Cream Spinach in a Martini Glass |
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city barbeque Texas Brisket Chili, Beef Brisket, Jason Cox, left and Brandon Stoltz. |
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tasting the future |
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service and style |
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rocky fork hunt and country club Rocky Fork Hunt and Country Club served North Indian curried shrimp with sweet peas, fresh tomato and jasmine rice. Left to right: Pastry chef Adrienne Novak and executive chef Erika Decker. |
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