Menu

Our 2008 menu list is provided below - listed alphabetically by restaurant.

Watch a video of the response from last year's guests as they describe the "flavors" of Taste the Future.

A-B

Aramark Columbus Convention Center
Chef Dave Snyder

  • Southwest Shooters
  • Chipotle Pork Loin with Apricot Glaze

The Athletic Club of Columbus
Executive Chef Kevin Guffey

  • Ratatouille Tart, Featuring Vegetables From Mott Family Farm

Barcelona Restaurant
Chef Paul Yow

  • Shrimp Paella

Berwick Manor Restaurant & Party House
Orlando Susi, Executive Chef & Orlando Susi Jr., Sous Chef

  • Sweet Potato Gnocchi
  • Wild Mushroom & Herb Stuffed Chicken
  • Italian Cheesecake

Bexley Monk
Chef Charles Langstaff and Chef Matthew Langstaff

  • Maryland Lump Crab Cakes with Remoulade Sauce

Bistro 2110 at the Blackwell Hotel
Chef Adam M. Martter

  • Menu coming soon!

Bob Evans
Chef David Eisel

  • Menu coming soon!

Bravo! Italian Kitchen
Chef Chris Domanik

  • Grilled Rosemary Shrimp
  • Tomato Cucumber Fregola Salad with a Broken Tomato Vinaigrette

The Burgundy Room
Chef Andrew Brannin

  • Local Tomatillo & Pepino Gazpacho with Lime Oil
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C-D

Cameron Mitchell Catering
Chef Jamie Kline

Urban BBQ

  • Cedar Plank Salmon with Papaya Salsa
  • Pull Chicken with Bourbon Molasses, Caramelized Onion Jam Served on a House Made Bun
  • Strawberry Shortcake Shooter
  • Key Lime Pie Shooter

    • The Capital Club
    Chef Dave Remias

    • European/ Mediterranean Station: Assorted Cheeses, Meats, Salads, Hummus, Flat Breads, & Salsas

    Catering By Design
    Chef Alonzo Horn

    • Wild Mushroom Saute, Puff Pastry, Creme Fraiche

    City Barbeque, Inc.
    Chef Brian Mooney

    • Succulent Pulled Pork Sandwiches
    • Texas Smoked Sausage

    The Clarmont Restaurant
    Chef Dianne M. Piccinino

    • Menu coming soon!

    Columbus Fish Market
    Chef Peter Heilman & Chef Kevin Jones

    • Columbus Fish Market Lobster Bisque
    • Smoked Salt & Pepper Seared Ahi Tuna

    The Cookie Cop LLC
    Lead Baker Craig S. Lee

    • Healthy Gourmet Cookies: Chocolate Chip-Oatmeal, Cinnamon- Oatmeal Raisin, Butterscotch

    CrimsonCup Coffee and Tea
    Roast Master Chris Lamb

    Hot Station:

    • DX Mocha
    • Vanilla Latte
    • Cappuccino
    • Americano
    • Espresso

    Frozen Station:

    • Vanilla Latte
    • Cafe Mocha
    • Cafe DX

    Costco Wholesale
    Everitt Lilly, Sandra Earl

    • Delicious White Cake with Cheesecake Mousse in the Center with Butter Cream Icing
    • Chocolate Cake with Chocolate Mousse in the Middle

    Crowne Plaza Dublin
    Chef Kirby Bainter

    • Menu coming soon!

    Double Tree Hotel Columbus/ Worthington
    Chef Jack Edwards

    • Trio of Crostinis: Avocado Relish, Scallop Salad, Tomato and Fresh Mozzarella

    Due Amici
    Chef Derek Michael

    • Menu coming soon!
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    E-J

    The Elevator Brewery & Draught Haus
    Chef Nate Crockett

    • Menu coming soon!

    First Community Village
    Chef Tod Priest

    • Saute Pork Tenderloin with Apple Bourbon Sauce
    • Sophia's Chicken Artichoke Soup

    The Forum at Knightsbridge
    Chef Linda Meoak, CEC

    • Assorted Canapes
    • Miniature Desserts

    Friendship Village of Columbus
    Chef Mohammed Dhamani

    • Grilled Pork Tenderloin Crostini with Apple Mint Chutney
    • Tandori Grilled Chicken Wings with Tamarind Sauce and Cucumber Sour Cream
    • Mango Carrot Salad
    • Chile Rubbed Grilled Pineapple with Raspberry Cream
    • Peanut Butter Pretzel Crunch Brownies

    G. Michael's Bistro
    Chef David Tetzloff

    • Low Country Shrimp and Grits with Andouille Sausage; Country Raised Shrimp, Tomatoes and Scallions, Served on Creamy Stone-Ground Grits

    Giant Eagle, Inc.
    Chef William Hayes, Chef Tim McGranor & Chef Bruce Denton-Stickel

    • Giant Eagle's Famous Crab Cake
    • Herb Pasta Supreme
    • Sesame Broccoli Snow Peas

    Hilton Hotel Columbus at Easton Towne Square
    Chef Mark Axelson

    • Moulard Duck Braised in Orange Ginger Broth with Carrot Mousse and Sugar Snap Peas

    The Hoover Grille
    Chef Jeffery Heisler.

    • Kibby's Kifta on Toasted Pita Rounds with Cucumber Feta Yogurt Sauce

    Hyatt on Capitol Square Plaza Restaurant
    Chef C. David Wolf, C.E.C.

    • Latino Nuevo Steak and Salsa on Handmade Flatbreads
    • Caramelized Pineapple Tart Tartin with Five-Spice and Cream
    K-S

    Katering By Keni/ Posh Nosh
    Chef Keni Garver

    • Menu coming soon!

    Kinsale Golf and Fitness Club
    Chef Reggie Wilson

    • Pan Seared Dayboat Scallops with Sweet Corn Prosciutto Leek Sauce

    Kroger - Brewer's Yard
    Chef Louis, Mike, Karen and Daryl

    • Chili Marinated Pork Loin with Summer Fruit & Salsa & Rice Salad
    • Shrimp Taco with a Chipotle Cocktail

    LA Catering
    Chef David J. Imwalle

    • Pineapple Tree- with Fruit Kebabs
    • Tropical Chicken Kebabs

    McCormick & Schmick's Seafood
    Chef Joel Cain

    • Menu coming soon!

    MFS Events
    Chef Marcus Dickerson

    • Lobster Quesadillas: A Soft Flour Tortilla Stuffed with Onions, Peppers, and Cheddar Cheese, then Grilled to a Golden Brown
    • Chicken Tikka Marsala: Chicken Marinated in Yogurt and Spices is Skewered, Grilled and Served with a Zesty Tomato Cream Sauce
    • Marinated Olives: A mix of Kalamata Olives, Green Olives and Black Olives Marinated in a Spicy, Olive Oil Blend
    • Endive and Mushroom Pate: Belgian Endive leaves with Wild Mushroom and Cream Cheese Pate, Garnished with Roasted Red Pepper and displayed on alfalfa Sprouts
    • Black Bean and Corn Salsa: Spiced Black Beans and Roasted Corn with Red and Green Bell Peppers, Red Onions, Scallions and Fresh Cilantro, marinated in a bold blend of Southwest Spices, Red Wine Vinegar and Olive Oil

    Mitchell's Steakhouse
    Chef Bill Doehring

    • Hawaiian Bigeyed Tuna Tartar, Sesame Wonton Crackers, Diakon Sprouts, Tempura Crunchies and Wasabi Drizzle
    • Mitchell's French Onion Soup with a Three Cheese Brioche Crouton

    Oakhurst Country Club
    Chef Mark Waishnora

  • Spicy Shrimp Cakes with Corn, Jicama and Avocado Salsa

    • Ohio State Faculty Club
    Chef Joshua Harris

    • Menu coming soon!

    Our CupCakery
    Lead Baker, Linda B. Kick

    • Cupcake Bar
    • Assorted Gourmet Cookies
    • Logo & Picture Cookies

    Refectory
    Chef Richard Blondin

    • Scallop Pomponette, Sauce Bonne Femme
    • French Country Terrine, Szechuan Peppercorn Sauce

    Regency Manor Rehabilitation & Subacute Center
    Chef Nyoka Foor

    • Menu coming soon!

    Sanfillipo Produce Co.

    • Menu coming soon!

    Sage American Bistro
    Chef William Glover

    • Seared Tuna with Spicy Tomato Jam, and Chives, on Toast
    • Duck Confit, Blackberry Ketchup, Enoki Mushrooms on Crostini

    Scioto Country Club
    Chef Kieran Dillon

    • Braised Pork Belly with Jicama & Apple Slaw
    • Smoked Salmon & Havarti Terrine with Saffron Poached Pear

    Shane's Gourmet Catering
    Chef Scott W. Morit

    • At -321*F: White Chocolate Mousse Dark Dipped with Assorted Crushed Brittle; Among other Frozen Food

    Stauf's Coffee Roasters

    • Menu coming soon!
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    T-Z

    Tall Timbers Banquet Conference Center

    • Assorted Handmade European Strudels

    Trattoria Roma
    Chef Matt Prokopchak

    • Vitello alla Parmigiano
    • Farro E Verdore
    • Tiramisu

    Vito's Catering
    Chef Thomas LaBranche

    • Crispy Wontons with Ahi Tuna, Asian Slaw and Wasabi Oil
    • Moroccan Swordfish Bites with Roasted Red Pepper and Lemon Oil
    • Miniature Seafood Rolls with Lobster, Crab, and Shrimp
    • Salmon BLT's on Baby Brioche Buns

    The Westin Great Southern Columbus
    Chef Wil Novak

    • Menu coming soon!

    Willow Brook Christian Community
    Chef John Lindeboom

    • Fresh Salmon Sliders on Brioche Buns with a Pesto Aioli
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