Color in motion is displayed in this artistic rendering of the beautiful Made From Scratch booth where desserts reigned supreme. The city's largest catering firm with a campus, convention center, a booking agency for entertainment...the complete package with food as the center piece. The firm's display included tastes from France, desserts and terrines from America, a bit of Southern fare from Italy, sausages and breads.

Made From Scratch "It was hard to stop at one," said Michael Evans, in his review of the Made From Scratch desserts. The city's largest food show Attendees at the 2003 Taste the Future had the choice of tasting foods that had a market value of more than $50,000. How does that work? On an average, each restaurant, hotel, caterer and country club brought their best to the show. It is an estimate, but it cost each venue at least $1,000 for the food and labor burden. Who pays? Each restaurant and others usually write-off such a cost as advertising or public relations. Uncle pays, the dining public benefits directly.

John Souza, Muirfield Village Golf Club. The offering: Bouillabaise.

Chad Congrove, Executive Development Chef for Bob Evans and a 1994 CSCC graduate. The chef's taste from his development kitchen: Slow roasted pork loin sandwich with Wildfire onions and cheddar.

James Decker, executive chef at the The Lakes Golf and Country Club and a 1990 CSCC graduate, holds a skillet of his shrimp cakes served with wilted spinach and a Creole mustard sauce.

Bob Burns, Columbus Country Club. The menu: Caribbean barbecued shrimp with sweet corn tamales, all in proper corn husk holders.

David Tetzloff, Partner and Chef of G. Michael's. The spread: Pan roasted pork tenderloin with caramelized onion mashed potatoes and bourbon demi-glaze.

Kent Rigsby, Rigsby's Cuisine Volatile. Served from the cutting board, herb-stuffed pork shoulder roasted with root vegetables and a side of caramelized apples.

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2003