Foundation Logo Taste the Future - August 12, 2014

2019 Participants





A Catered Event

Veal Bacon Burger with Drunken Onion and Green Tomato Jam
Blood Orange Sorbet with Coconut and Thai Chilli

AVI Fresh

Alumni Chef Shane Green with Chef Jay Robinson and Chef William Chamberlin will prepare:
Chilled Summer Shrimp
Jicama salad, grilled pineapple, and radish

Barcelona Restaurant

Chef Julian Menaged with Alumni Chef Shelia Stewart and Chef Eric Byrd will prepare:
Pan con tomate - roasted garlic, tomato vinaigrette, shaved jamon, manchego cheese, spanish olive oil, house made sourdough bread
Tarta Catalana - Catalan cream, vanilla tart, fresh fruit, apricot glaze

The Berwick

Alumni Chef Orlando Susi Sr. with Alumni Chef Orlando Susi Jr. and Rachel Susi de Hernandez will prepare:
Creamy Polenta Cups with Rainbow Chard & Sausage Ragu
Pallotte Cacio e Uova (Abruzzo Cheese & Egg Balls
Homemade Chocolate Pistachio Ravioli with Raspberry Sauce

Bistro 2110 at The Blackwell Inn at OSU

Chef Daniel Heckathorn with Alumni Chef Michael Cumings will prepare:
Duck Confit and Chicken Liver Pate with Bacon and Bourbon on Crostini
Buckeye Texas Sheet Cake

BRAVO! Cucina Italiana

Chef Avery and Chef Juan will prepare:
Artichoke and Spinach Dip Crostinis 

Camelot Cellars Winery & Restaurant

Proprietor Janine Aquino & Executive Chef Paul Yow will prepare:
Spaghetti Puttanesca
Chocolate Peanut Butter Pudding Cake
with hand-crafted wine samples

Cameron Mitchell Premier Events (VIP Reception only)

Creole Kitchen

Chef Henry Butcher Sr. will prepare:
Chicken Andouille Jambalaya
Bread Pudding

Chocolate Café with The PAST Foundation

Creative Cuisine Catering

Chef David Tidd will prepare:
Little Gem Wraps filled with Vietnamese Pork and Green Papaya Salad
Vegan and Gluten Free Mediterranean Cauliflower Crust Flatbread
Chicken Tikka Masala Flatbread

Crimson Cup Coffee & Tea

Kevin Aschliman with Alumni Amber Raffeld and Chase Golovan will prepare:
Hand-crafted Coffee Cocktails

Del Mar SoCal Kitchen

Freedom a la Cart

Chef Jessica Levy will prepare:
Green Goddess Sammies - garlic and herb cheese spread, multi-colored carrots, radish, fresh and house picked cucumber and onion and housemade chimichurri sauce
Bacon Date Cheese Crositini - housemade bacon date onion jam with garlic and herb cheese spread topped with arugula on a toasted baguette
Coconut Macaroon - Freedom's signature cookie drizzled with semi-sweet chocolate
Sicilian Almond Cookie (gf) rolled in powdered sugar with a gooey bitter sweet almond center

Grandview Yard Market District

Executive Chef Grace Lipster
Market District House Dry Aged Prime Rib served on a Bun with Horseradish Kohlrabi Slaw or by the Slice
Jumbo Seared Scallops served in a Wonton Bowl with Mini Lolla Rosa, Sea Beans, Blood Orange Supreme, Smoked Maldons

The Goat

Chef Steve Gappmyer will prepare:
Hot Chicken Biscuit Sliders
Crema Iced Coffee with Sweet Cream

Grand Event Center

Chef Aaron Collins will prepare:
Ohio Wagyu Beef Kalbi with Kimchi Fried Rice and Pickled Asian Pear
Cold Soba Noodles
Thai Tea Panna Cotta with Local Berries, Peanut Lace and Passion fruit Caviar

The Granville Inn

Alumni Executive Chef Chad Lavely will prepare:
Smoked Pork Tenderloin Galantine, Pepitas Pesto
Black Bean & Roasted Corn Relish (Vegan)

Harvey & Ed's

Heidelberg Distributing Company (Wine Bar)

Seven Daughters Wine Selections Include:
Chardonnay – Rich, Medium body wine with flavors of fresh pear, apple, and citrus
Red Blend - Winemaker's Blend is made from seven grape varieties for smooth, well-rounded flavor and chocolatey finish
Moscato -From the Italian hills of Veneto and is ripe with flavors of sweet peach, floral and honey

Hilton Columbus at Easton

Executive Chef Timothy J. Dionisio with Sous Chef Joseph Stiff will prepare:
A Louisiana Etouffee Station
Blackened Chicken, Andouille Sausage, Crawfish
Assorted Cajun Vegetables
etoufee sauce and white rice

Hollywood Casino Columbus

Chef Nathan Street with Chef Jorge Nunez-Martinez, Chef Derek Deveny, Chef Tim Wolf and Chef Matt Stellrecht will prepare:
48 Hour Wild Boar Belly, Pickled Mustard Seeds, Compressed Apple, Garlic Root
Beet Cured Salmon, Crème Fraiche, Beet Puree, Micro Chive
Mango Shooter 

Hubbard Grille

Alumni Chef Jordan Zacharias will prepare:
House Cured Salmon Gravlax, 
Potato Blini, and 
Lingonberry Creme Fraiche

Just Naturally Yummy Bakery & Catering

Alumni Chef Brandi Muhammad will prepare:
Honey whole wheat and honey white dinner rolls
Vegan friendly chocolate brownies
Mini Cinnamon Roll Bits with a homemade yummy spiced icing

The Keep Liquor Bar - LeVeque Tower

Chef Jonathan Olson with Chef Courtney Nielsen will prepare:
Compressed Watermelon Salad with arugula, red onion, feta cheese
Hoisin Pork Belly with creamed corn, pickled peanuts
and a Summer Peach Tartelette

L Brands

Lindey’s Restaurant & Bar

Made From Scratch

Chef Larry Clark will prepare:
Honey Shallot Chicken Salad Bouchée - A Petite Puff Pastry filled with Honey-Shallot Chicken salad featuring Combs Local Honey
Miniature English Trifle – A delicious dessert of layered Vanilla Cake, Seasonal Macerated Fruit and an English Pastry Cream

Metro Cuisine

Petite Lobster Rolls
Crab Cocktails with Roasted Tomatoes & Dill
Lemon Posset with Fresh Berry Compote

Middle West Spirits, Makers of OYO

Milo's Catering

Chef Benjamin Cox with Chef Asa Rodriguez and Pastry Chef Miranda Sheets with Pastry Chef Laura Sapsara will prepare:
Griddled Donut Burger
House-Made BBQ Chips with Caramelized Onion Aioli
Edible Cookie Dough Flavors to include: Chocolate Chip, Brownie Batter, and Birthday Cake

Nationwide Hotel and Conference Center

Executive Chef Sean Eason, CHM Executive Chef Steve Van Stone with Executive Sous Chef Matthew Blazey, Sous Chef Nathan Williams, Director of Food and Beverage Mark Mauer, Amy Van Stone, Gary Johnson, Jennifer Garey will prepare:
Sigeumchi Muchim- Korean seasoned Spinach
Gogi Mandu- Steamed Korean Pork Dumpling with soy and chili dipping sauce
Oi Sobagi- Cucumber Kimchi

Nothing Bundt Cakes

Chef Austin Carter will prepare Bundtini Samples with the following flavors:
Chocolate Chocolate Chip
Red Velvet
White Chocolate Raspberry

Ohio Living Westminster Thurber

Chef Jason Koprivich with Alumni Chef Steven Hayes and Chef Kari Kessel-White, Chef Patrick Serpico, Chef Latrice Whiteside will prepare: 
Micro green salad with a wasabi vinaigrette topped with a pan seared mango glazed scallop
Green tea ginger vanilla mousse with fresh lychee fruit compote.

The Ohio State University Department of Hospitality Management

Alumni Chef David Wolf, with Chef Virginia Bistriceanu and Chef Apprentice Becca Paul will prepare:
Thai Shrimp Curry
Yang Chow Fried Rice
Lemongrass Lemonade 

The Ohio State University Wexner Medical Center

The Paddock Pub

Chef Steven Kelly will prepare:
Reuben Balls with 1000 Island Dressing
Triple Decker Grilled Cheese with White Cheddar, and
Bacon Onion Jam with tomato soup shooter

Platform Beer Co.

Death by Disco - Blackberry and Lemon Gose – A tart refresher has a bright acidity and a touch of salinity that will keep you coming back for more. (4.5% ABV and 8 IBU)

Bucket of Gloves - Hazy IPA - Aromas of orange marmalade and tangerine give way to a silky smooth body. (7.5% ABV and 55 IBU)

Rosellini - Peach Rose Apple Ale - Flavors of fresh peaches and apricots that finishes semi-sweet. (5% ABV and 0 IBU)

New Cleveland Palesner - Pilsner/Pale Ale Hybrid – A crisp German malt body + refreshing noble hop finish. (5% ABV and 23 IBU)

The Refectory Restaurant & Bistro

The Roosevelt Coffeehouse

Barista Frank Wright will prepare:
Black Medicine Lemonade: Our house iced coffee with a lemonade twist.

Rusty Bucket Restaurant & Tavern

Chef Rick Lindeboom will prepare:
Baja Fish Tacos, blackened served with pico de gallo, shaved cabbage, avacado drizzle and cilantro

Service Bar

Bengali Eggs Florentine with Crispy Arugula, Slow Poached Egg, and Bourbon Barrel Aged Maple Yogurt

Tessora Liqueur

Tiger Mushroom Farms

Te'Lario Watkins with LaVanya Watkins, Kennedy Watkins and Te'Lario Watkins II will prepare:
Shiitake Crumble Salad w/ a Tortilla
Sweet Ohio Corn w/ Shiitake & Onion Butter Sauce
Baby Carrots w/ Shiitake & Onion Dip

Together & Company


Chef Nestor Sotelo will prepare:
Seared Scallops with a Balsamic Reduction and Gorgonzola Cheese



For more information about participating in Taste the Future 2019,
you can access 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