Foundation Logo Taste the Future - August 12, 2014

 2017 Participants

Participant Map Taste the Future 2017



Delicious dishes provided by...

A Catered Event

Chef Chris Chapa with Chef Dan Clingman and Chef Robert Himes
Pulled Pork Slider on Mini Pretzel Bun
Applewood Smoked Cheddar Macaroni & Cheese

AVI Fresh

Chef James & Chef John with Alumni Toni Vannelle Director of Catering and Nichole Toles Assistant Food Service Manager
House Smoked BBQ Beef Brisket with Vegetable Slaw and Sweet Rolls
Hand Crafted Margarita Snow Cones Traditional and Mango Flavors
Crimson Cup Tiramisu with Crimson Tuille and Vanilla Crème Anglaise

Barcelona Restaurant

Chef Jacob Hough
Green Tomato Gazpacho
Pintxo Skewers of Manchego Cheese, Chorizo and Basque Peppers
White and Dark Chocolate Mousse, Espresso Milk Crumbs

The Berwick

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

Bistro 2110 at The Blackwell Inn at OSU

Chef Daniel Heckathorn with Chef/Alumni Michael Cumings
Asian Endive Lettuce Wrap Filled with Teriyaki Grilled Chicken Salad, Pickled Vegetable Slaw, Sriracha Cream and Wasabi Tempura Flakes
Petite Buckeye Cannoli Chocolate Dipped and Filled with Peanut Butter Mousse

Bosc + Brie

Chef Nicholas Muska with Chef Dawn Osborn
Ancho BBQ Jackfruit on Fried Plantain with Lime Cilantro Cream
Black Bean Risotto, Braised Short Rib, Chili Verde, and Jicama Slaw

BRAVO! Cucina Italiana

Chef Tammy Bellar with Chef/Alumni Chris Domanik
Chicken Caprese

CaJohns Fiery Foods

Cameron Mitchell Premier Events (VIP Reception only)

Chocolate Cafe/The PAST Foundation

Chef Lisa Boyle with assistance from Columbus State Culinary Students
Chocolate Fountain with Dippers
Chocolate Truffles

Creative Cuisine Catering

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

Darista Dips

Elevator Brewing Company

380 IPA
Bleeding Buckeye Red
Belgian White IPA
Dark Force Lager

The Elevator Brewery & Draught Haus

Freedom a la Cart

Chef Jessica Levy
Coconut Macaroon
Chocolate Chip Cookie
Peanut Butter Oat Granola Bar

Gallerie Bar & Bistro

Executive Chef Bill Glover with Pastry Chef Aaron Clouse and Chef Joshua Kayser
Mexican Spiced Chocolate Cotton Candy
Pan Fried Duck Fat Brioche, Mulled Wine Mousse, Foie Gras Aioli, Caramelized Cocoa Nibs, Micro Basil

Giant Eagle Market District

Chef Francesco Todisco with Chef Matthew Vardaris
Nashville Hot Chicken Slider with Local Pickle Chips
Grilled Local Mexi-Corn Lollipop
Angus Beef Bacon and Cheddar Stuffed Mushroom
MD Smoked Salmon Crème Fraiche Crostini

The Goat

Chef Brian McCafferty
Southern BLT Sliders
Strawberry Shortcake with Passion-fruit syrup

Grand Event Center

Chef Aaron Collins with Chef James Dauer
Duck Confit Baozi Dumpling with Black Garlic Hoisin
Ohio Tomato Sphere with Parmigiano Reggiano and Micro Basil
Horchata Truffle with Local Berries

The Granville Inn

Executive Chef/Alumni Chad Lavely with Executive Sous Chef Cody Howe
Pork Belly Steamed Buns featuring Anderson Farms Pork
Summer Salad Rolls featuring Highrise Rabbitery Rabbit

The Hills Market Downtown

Chocolate dipped cannoli's
Chocolate chip cannoli's
Pistachio canoli's

Hilton Columbus at Easton

Hilton Columbus at Polaris

Chef/Alumni Kevin Ball
House-Cured Buckboard Bacon with Extra-Old Gouda Cream, Seeded Apple Slaw
Duck Fat Roasted Wild Mushroom Bruschetta with Goat Cheese and House-Made Worcestershire

Hubbard Grille

Chef/Alumni Jordan Zacharias
Pan Seared Scallops
Chilled Quinoa Salad, Baby Arugula, Tomatoes, Corn, Haricot Vert, Lemon-Thyme Vinaigrette (Naturally Gluten Free)

Karate Cowboy Spirits + Sake

Mark Tinus
Sake Ginger Punch (Alcoholic)
Sake Cucumber Smash (Alcoholic)

Kroger Brewer's Yard

Chef/Alumni Sophia J. Harris with Chef/Alumni Robert Curry, Chef/Alumni William Hardin and Chef Derrick Jackson
Pane Shrimp on Watercress Salad w/ Lemon Vinaigrette Dressing
Southwestern Chopped Chicken Salad
Polenta Crust Pizza w/Herbed Honey Mascarpone & Black Berries
Sticky Orange Cake

Kroger Marketplace Dublin

Chef Rafeal Roscoe with Chef Alyssa Geiger
Sweet Peach BBQ Meatballs
Smoked Gouda Mac and Cheese
Sweet Heat BBQ Pork Butt w/ Mexican Slaw
Red Velvet Tiramisu Trifle

L.A. Catering

Chef Rob Harrison
Maple Bacon Sticky Buns

L Brands

Lindey’s Restaurant & Bar

Made From Scratch

Chef Tom Nelson with Chef Mystic Adams
Jerk Shrimp Tostada with Kiwi Salsa
Mango-Saffron Cupcakes


Chef Jay Ingram with Chef Leo Ruth and Chef Chase Flinn
Gnocchi con Bolognese
Tiramisu Shooter

Marriott Northwest

Metro Cuisine

Chef Tim Israel
Mediterranean Mezze Platter
Chocolate Hazelnut Shots

Middle West Spirits, Makers of OYO

Central Ohio Sales Manager Molly Blundred
Strawberry Citrus Smash

midwest juicery

Ziad Burkett
Beets by Midwest - beets, carrot, apple, lemon, ginger
16 Carrot Gold - carrot, apple, lemon, ginger
Apple of My Eye - apple, lettuce, cucumber, lemons
Lava Lemonade - filtered water, lemons, maple syrup, cayenne

Moda Couture Restaurant @ Marriott Columbus OSU

Chef Steven Van Stone with Chef/Alumni Corey Welch and Chef Jason Compton
Slow Braised MODA pork cheek taco
Grilled Mexican Street Corn
Chocolate Silk

Nationwide Hotel and Conference Center

Chef Todd Goodwin
Anticuchos Mixtos: Aji amarillo, Mixed Seasonal Vegetables
Sofrito Braised Blystone Farms Goat Tamale: Ohio Masa, 30-day Mole, Escabeche
Tres Leches Panna Cotta: Huckleberries, Almonds, Mint Blooms

The Pearl

Chef Jay Ingram with Chef Leo Ruth and Chef Chase Flinn
Hanger Steak with Kimchi Fried Rice
Brown Sugar Pie Bite

Piada Italian Street Food

Chef Jorge Martinez with Chef Leon DeLeon
Slow roasted Porchetta, a cut of premium pork belly seasoned with Tuscan spices – porcini, rosemary, garlic and pepper. Layered on a toasted, rustic Italian roll drizzled with basil aioli and topped with pickled fennel & onion.
Mediterranean Power Bowl - Roasted vegetables including broccoli, cauliflower and sweet potatoes, sautéed chickpeas and green onions on a bed of black quinoa and topped with spicy green harissa and Greek yogurt.

The Refectory Restaurant & Bistro

Chef Sandra Losco with Chef Richard Blondin
Bison Terrine, Fresh Tomato Binaigrette
White Chocolate and Cocao Nibs Palet, with Almond Joconde, Dark Chocolate Sauce

The Roosevelt Coffeehouse

Kenny Sipes
Black Medicine Iced Coffee
Black Medicine Lemonade

Rusty Bucket Restaurant & Tavern

Chef Rick Lindeboom
Veal and Beef Meatloaf with BBQ Gravy
Sour Cream Mashed Potatoes and
Garlic Roasted Carrots

South Side Roots Cafe

Executive Chef Jason Johnson with Sous Chef/Alumni Ashena Clinkscales, Chef David Kirkwood and Chef/Alumni Kurtis McCurdy
Beet Berry Gazpacho with Lemon Crema
Smoked Pork Belly with Mexican Corn Salad

Sweet Carrot

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

Tessora Liqueurs 

Tiger Mushroom Farms

Te'Lario Watkins and LaVanya Watkins
Shiitake sautéed with "Candied" Onions
Corn off the Cob with Shiitake Butter Sauce
Shiitake & Onion Sour Cream Dip

Watershed Distillery

Sales Manager Nicki Moore
Blueberry Basil Lemonade - Watershed Vodka, Blueberry Lemonade, and Fresh Basil



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