Chef/Alumni Orlando Susi Sr. with Chef/Alumni Orlando Susi Jr. and Chef Rachel Susi de Hernandez
Miniature Homemade Sweetcorn & Ricotta Ravioli with Butter Basil Sauce
Homemade Artichoke Arancini with Parmesan Cream
Italian Lemon Olive Oil Cake Shooters with Fresh Berries
Chef Tammy Bellar with Chef Chris Domanik
Cameron Mitchell Premier Events (VIP Reception only)
Chef David Tidd
Pan fried Shrimp and Shiitake Dumplings with Lemongrass-Thai Curry Vinaigrette on spicy Micro Greens
Braised Korean Lamb Ribs with Gochujang Glaze and Pickled Daikon Radish
Minced Hoisin Tofu Bibb Lettuce Wraps with Waterchestnuts, Scallion and Cilantro
Bleeding Buckeye Red
Belgian White IPA
Dark Force Lager
Chef Brian McCafferty
Southern BLT Sliders
Strawberry Shortcake with Passion-fruit syrup
Chef Tom Nelson with Chef Mystic Adams
Jerk Shrimp Tostada with Kiwi Salsa
Chef Steven Van Stone with Chef/Alumni Corey Welch and Chef Jason Compton
Slow Braised MODA pork cheek taco
Grilled Mexican Street Corn
Chef Rick Lindeboom
Veal and Beef Meatloaf with BBQ Gravy
Sour Cream Mashed Potatoes and
Garlic Roasted Carrots
Chef/Alumni Charles Langstaff with Chef/Alumni Sarah Roepke
Sweet Corn Cake with House Smoked Pulled Pork, Smothered with slaw, corn salsa, and homemade sauce
Roasted Carrot & Oatmeal Cookies
For more information about participating in Taste the Future 2017,
you can access the participant establishment information here.
To register as a participant, click here.
To submit your menu for Taste the Future 2017, click here.
Questions? Please call 614-287-5101 or email firstname.lastname@example.org.