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.