Photo by Megan Leigh Barnard

Foodwire

While the weather might not be heating up, the food scene certainly is. In this at-time bleak February, what better way to beat back the chill than spend time soaking up the warmth and good times of breaking bread? Throw laughter in the mix and what more can you ask for? On Friday, February 6, the duo of Chef Ty Richmond and comedian Mark Gregory are hosting “The Experience” at The Commissary. There will be four courses—new twists traditional comfort foods—and a comedy show following the meal. Find tickets at commissarycolumbus.com. While perusing the website, check out the February 22 Winter Workshop: Tamalada, an afternoon of learning how to make tamales with Lisa Gutierrez of Dos Hermanos. Half the goodies will go home with the participants; the other half will be dropped off at the Ronald McDonald House. Eat well, be kind.

Columbus eaters are collectively mourning the passing of two restaurants last month, the stalwart Deepwood and the months-old Jobu Ramen. However, those jonesing for a ramen fix can calm their shakes by visiting Mashita Noodle Bar at Double Happiness Wednesday and Thursday nights, as well Monday through Friday for lunch at Meat Bar. Look for customizable ramen bowls and a weekly steamed bun special.  Check the Mashita Facebook page for menus from both venues.

It seems that chef Marcus Meacham can’t stop getting love—from both local fans and national ones. Just last month, our guided-by-Wu food master took home the pigskin trophy at the debut of The Grill Iron web-series competition. A Food Network-esque app and YouTube channel for the smart phone revolution, Tastemade’s series about local restaurant chefs whipping up gourmet tailgating kibble ended with three finalists: Meacham repping OSU, Eric Ferguson of Oregon, and Penn State’s Richard Deshantz. Using beer and bourbon from North High Brewing and OYO Middle West Spirits, respectively, Meacham’s two competition meals—a deconstructed shrimp po’ boy for the semis and King Kong scallops for the finals— were thematically linked by bacon braised in the spirits. Visit Kraft House No. 5 to check out the trophy, and subscribe to Tastemade on YouTube to watch the battle. Yo, National Champs both on the field and the tailgate! Bonus: watch the host, Jax, flirt with our champion.

Also bringing home the gold was Jeni’s Splendid Ice Creams, whose Salty Caramel Sauce copped a Good Food Award at the annual San Francisco celebration last month. However, Jeni’s is not alone: Black Radish Creamery also nabbed an award for the 614 (making it two in a row for this Columbus treasure) with its King B preserves, made with Ohio-grown black raspberries with the added trill of vanilla bean and candied lemon zest.

New nom opportunities to check out: Alana’s is hosting a brunch every first Sunday in 2015; Hubbard Grill has a new Monday night special—burger (beef or chickpea), fries, and a draft for $10; Columbus Food Adventures has started a new tour featuring breakfast Buddha Nick Dekker, showcasing the best morning meals in town; City Folks Farm Shop is leading a “Raising Meat Chickens in the City” workshop on February 18; Barcelona is upping its happy-hour game by extending the usual weekday specials to Saturday nights, too; Gallerie Bistro has a memory-making chef’s table; and the Rigsby family has opened Zoe, a breakfast-to-dinner spot in Bexley.

  

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