Foundation Logo Taste the Future - August 12, 2014

Interested in being a 2019 Participant? 

Whether you are a caterer, hotel, restaurant, bar or taste-maker of any kind you can find all the participant establishment information here.

To register as a participant, click here.

To submit your menu for Taste the Future 2019, click here.

Questions? Please call 614-287-5101 or email



2018 Participants









A Catered Event

AVI Fresh

Director of Catering, Toni Vanelle 
Thai Noodle Display
Coconut Macaroon Cookies

Barcelona Restaurant

Executive Chef Jacob Hough
Quest; manchego cheese, chile oil, olive raisin
Ensaimada; cocoa Chile bread, goat cheese spread, tomato vinaigrette, olive oil
Bunuelos de Setas; Mushroom rice fritters, piquillo pepper coulis

The Berwick

Alumni & Chef Orlando Susi Sr., Alumni & Chef Orlando Susi Jr. and Rachel Susi de Hernandez 
Homemade Avocado Gnocchi with a Cilantro Cream Sauce
Smoked Lamb Ribs
Blueberry Limoncello Profiteroles

Bistro 2110 at The Blackwell Inn at OSU

Chef Daniel Heckathorn, Alumni & Chef Michael Cumings
Spicy Crab Surf and Turf Sushi Roll Topped With Teryaki Cured Flank Steak
Black Sesame Buckeye Sandwich Cookies with Peanut Butter Mousse and Chocolate Ganache

BRAVO! Cucina Italiana

Chef Tammy Bellar with Chef Juan Castrjon-Aguila
Balsamic Chicken on top of a bed of faro and orzo salad

Cameron Mitchell Premier Events (VIP Reception only)

Cap City Fine Diner and Bar

Chef Chase Flinn
BBQ Chicken Salad
Meatloaf Bite
Seriously Big Chocolate Cake Cupcake

Chocolate Café with The PAST Foundation

Owner, Lisa Boyle
Chocolate Fondue Wedding Fountain

Columbus Museum of Art

Chef Laura Richmond, Chef Josh Dimesa, Chef Blaine Smith
Pretzel stuffed pork buns
Sweet potato burger sliders with charred tomato compote
Fruity pebble donuts with a milk glaze


Alumni & Chef Brian Wilson with Chef Joe Raccio, Chef Cortez Thomas and Chef Toran Davis
Peaches and Pork

Creative Cuisine Catering

Chef David Tidd and Chef Kathy Tidd
Jackfruit "Crab Cakes" with charred Tomato Jam
Mexican Street Corn Salad Cups

Crimson Cup Coffee & Tea

Darista Dips

Owner, Dara Schwartz with Liz Morrison and Carrie Harshbarger
The Darista Dips Trio: Featuring Roasted Beet Hummus, Piquillo Roasted Red Pepper Hummus, and Sweet Potato Coconut Curry Hummus.
Served with Shagbark Tortilla Chips.

Eban's Bakehouse

Alumni & Chef Adrienne Novak, Chef Eric Michael Braddock, Chef Joel M. O'Donnell
Gluten Free Cranberry Walnut Coconut Oatmeal Cookies
Gluten Free Chocolate Chip Cookies
Gluten Free Vegan Coco Nuts
Tea Sandwiches on Gluten Free Multigrain Sandwich Bread

The Elevator Brewery & Draught Haus

Freedom a la Cart

Director of Catering, Julie Layland with Chef Jessica Levy
Mini Chocolate Chip Cookies
Mini Peanut Butter Cookies
Coconut Macaroons

Giant Eagle Market District

Chef Scott Brown with Chef Carmaletha Byrd
Watermelon white tea with candied ginger and muddled mint
Almond crusted scallop with a sherry blistered tomato, olive oil pudding and grapefruit fennel foam with black lava salt
Smoked duck with a brie and cherry Bavarian cream and peppercorn citrus fruit

Grand Event Center

Chef Aaron Collins with Chef Elijah Lambert
Arepas Al Pastor with Ohio Berkshire Pork
Tiger Shrimp Summer Roll with Forbidden Rice and Green Papaya Salad
Lavender Shortcake with Local Berries, Lemon Verbena and Buttermilk Cream

The Granville Inn

Alumni & Chef Chad Lavely, Sous Chef Jordan Linn with Caylee Banner
Cable Lamb & Wool Lamb Kefta Taco, Blue Jacket Feta & Tzatziki
Spicy Crab, Licking County Corn & Chanterelle Taco

Harvey & Ed's

Chef Jay Ingram
Tomato Falafal Salad with Pastrami Bite
Braised Lamb
New York Style Cherry Cheesecake Bite

Heidelberg Distributing Company

Hilton Columbus at Easton

Executive Chef Timthoy Dionisio, Alumni & Sous Chef Eric Evans, Sous Chef Joseph Stiff
Fresh Carved Gyro Station Leg of Lamb, Spicy Tzatziki, Mint Pesto,
Mini Pita, Mediterranean Slaw

Hollywood Casino Columbus

Assistant Executive Chef Jakub Hartlieb
Savory Bite- Braised Pork Croquette, Black Garlic Aioli, Pickles

Hubbard Grille

Alumni & Chef Jordan Zacharias
Smoked Ahi Tuna with tamarind brown butter & house-made kimchi

L.A. Catering

Chef David Imwalle with Chef Robert Harrison
Bacon Sticky Buns
Korean Style Pork Wings

L Brands

Chef Brian Cole and Chef Shey Jin
Miso Marinated Berkshire Pork Belly w/ Yuzu Cotton Candy
"From the Garden" Carrot Cake

Lindey’s Restaurant & Bar

Made From Scratch

Chef Thomas Nelson with Chef Mystic Moon
Smoked Mushroom Mousse Canape
Corn, Blueberry, and Cucumber Salad
Peanut Butter S'mores Nibbles

Marriott Northwest

Chef Matthew Hill with Chef Brad Campbell
Steam Bun with Steak, Smoked Ginger, Pickled Vegetables, Cilantro, and a Sriracha Togarashi Aioli
Champagne Marshmallow with Fresh Mint and a Blood Orange Fizzy Gel

Matt the Miller's Tavern

Chef Joe Vavrek
Shrimp & Grits

Metro Cuisine

Chai Brined Pork Tenderloin w/ Peach Chutney
Asian Salad w/ Matcha Ginger Dressing

Middle West Spirits, Makers of OYO

Nationwide Hotel and Conference Center

Chef Steve VanStone and Chef Sean Eason
Asian Pear Gazpacho with Sesame
Smoked Bulgogi Slider with house-made Kimchi, Gochugang aioli, and Arugula

The Ohio State University Wexner Medical Center

Chef Charles Patterson with Sous Chef Brock Kaltenbach
Beef Cornets
Bloody Mary Crab Shooters

The Paddock Pub

Chef William Murphy
Rueben Balls
South of the Border Burger

Piada Italian Street Food

Alumni & Chef Jorge Martinez with Chef Andrew Easterday and Chef Christian, Chef Steven and Chef Vicky.
Summer Power Bowl
Blackberry Hibiscus Lemonade

Platform Beer Co.

New Cleveland  -  Pilsner/Pale Ale Hybrid   
     Crisp German malt body and refreshing noble hop finish
Callista  -  Session IPA Series   
     Callista hops with peach jam, fresh strawberry, raspberry and blueberry aromas
Hyper Retro  -  Lemon Ginger Saison   
     Farmhouse saison with mild citrus notes, fresh ginger and lemon zest
Rosellini  -  Peach Rose Apple Ale   
     Peach/apricot aroma with a refreshing tartness and semi-sweet finish

The Refectory Restaurant & Bistro

Chef Richard Blondin
Alpaca Terrine, carmelized fennel, pistachio, lovage vinaigrette
Valrhona "Macaé" Chocolate Palet, hazelnut sponge cake, orange grand marnier sauce

The Roosevelt Coffeehouse

Founder/Executive Director, Kenny Sipes with Frank Wright
Black Medicine Lemonade: Our house iced coffee with a lemonade twist to the recipe.
Black Medicine: Our potent, flavorful iced coffee.

Rusty Bucket Restaurant & Tavern

Chef Richard Lindeboom
Citrus Roasted Salmon and Quinoa and Farro Salad

Service Bar

Alumni & Chef Avishar Barua and Chef Jacob Inscore
Foie Gras Pani Puri, Cherry Chutney, Mint, Tamarind
Veggie Pani Puri, Cherry Chutney, Mint, Tamarind

Sheraton Columbus at Capitol Square

Alumni and Chef Michael Hammond with Sous Chef Rebbeca Paugh, Sous Chef Damon Duncan and Cook Tyler Blanton
Tropical Chicken Salad in Edible Orchid
B.L.T. Skewer
Turtle Cheesecake

South Side Roots Cafe

Tessora Liqueur

Key Lime Martini using Tessora Crema al Limone
Bourboncello using Tessora Limoncello Classico

Tiger Mushroom Farms

Te'Lario Watkins with LaVanya Watkins
Shiitake & Carmelized Sweet Onions
Ohio Corn w/ Shiitake & Onion Butter Sauce
Shiitake & Onion Dip


Chef Michael Koenig
Seared Scallop with Basil Pesto & Roasted Corn

Two Caterers

Alumni & Chef Shawn Klingel
Mini Salmon & Asparagus Roulade topped with a Heirloom Tomato Coulis


For more information about participating in Taste the Future 2018,
you can access the participant establishment information here.

To register as a participant, click here.

To submit your menu for Taste the Future 2018, click here.

Questions? Please call 614-287-5101 or email