The Columbus Dispatch - - Front Page - Dis­patch Restau­rant Re­porter Gary Se­man Jr. can be reached at on­restau­rants@ dis­ @ThisWeekGary

As with most of the classes, reg­is­tra­tion is re­quired, and ad­mis­sion is charged. (In­for­ma­tion is avail­able at www.1400food­lab. com.)

Com­ing up is the Odd Bits & Of­fal din­ner from 6 to 9 p.m. Satur­day, show­cas­ing nine dishes pre­pared by present and for­mer clients of the Food Lab us­ing mostly Ohio in­gre­di­ents, plus a mixol­o­gist who is pair­ing crafted cock­tails with ev­ery dish.

For the unini­ti­ated, of­fal is the parts of the an­i­mal that are of­ten over­looked by to­day’s din­ers. Thus, the menu in­cludes dishes such as pork tongue tacos and cheek em­panadas, spiced lamb-neck stew and braised ox­tail and con­fit of pig­tail, to name a few. The fi­nal course will be a bone­mar­row creme brulee.

“It’s go­ing to be an amaz­ing din­ner,” said Tony Tan­ner, a coowner of Butcher & Gro­cer, a co-spon­sor of the event and provider of the or­gan meat.

“It’s noth­ing you’ve The in­te­rior of 1400 Food Lab

ex­pe­ri­enced be­cause the chefs have done just a good job prepar­ing all of the dishes,” Tan­ner said. “And we’ve got such qual­ity meat, and that fresh­ness and be­ing raised prop­erly makes it taste good. And it should.”

The Food Lab’s push for­ward started last year when the fa­cil­ity, founded in 2014, was bought by Kitchen Mgmt Group. Im­prove­ments have in­cluded the ac­qui­si­tion of a liquor li­cense and a re­vamped, up­scale din­ing set­ting that can seat up to 56, Chrestay said.

There are now reg­is­tered clients who rent li­censed kitchen space by the hour, she said. Part of that cost in­cludes cold and dry stor­age and equip­ment.

“We feel like this group of chefs is the next big wave, the up-and-com­ing of Colum­bus, in our opin­ion,” she said. “These are peo­ple you’re go­ing to see a lot.”

At 3:30 p.m. ev­ery Thurs­day, the venue is open to tours, wel­com­ing fledg­ling or es­tab­lished food-ser­vice pro­fes­sion­als, from food-truck own­ers to those look­ing to bot­tle their own sauces.

“Ev­ery­body has an idea for a food busi­ness, Chrestay said.

For more in­for­ma­tion, call 614-636-3164.

An­other store of­fer­ing rolled ice cream has opened on the North­west Side.

Wali Desserts, 1440 Bethel Road in the Bethel Cen­ter, has five

fla­vors of rolled ice cream — a liq­uid mix­ture is poured on a cold slab and, as it freezes, is rolled into logs — but that’s not all.

The menu also of­fers fresh juices, milk tea, bub­ble tea, smooth­ies and a few other less­com­mon treats, such as drinks cov­ered with a tangy liq­uid cream cheese. The dessert sec­tion has an Asian flair — for ex­am­ple, mango puree with rice balls and ice cream.

Among the highly touted choices are home­made crepes, stacked 15 high and in­ter­spersed with cake ic­ing. One ver­sion fea­tures a dust­ing of matcha pow­der.

The menu is priced be­tween $4.75 and $7.95.

Owner David Ye said fresh is the by­word at Wali, where an open kitchen lets cus­tomers see food and drinks be­ing made and fresh fruit — which ac­com­pa­nies many of the items — be­ing cut per or­der.

“Cus­tomers can see it’s bet­ter,” Ye said.


Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.