Menu

2012 Participants

3 Babes and a Baker & Zapico's at the Lodge in Hide-A-Way Hills & Serendipity Shoppe
Carla Saunders, 3 Babes & A Baker
Chef Michael Hermick, Zapico's
Darcy Griffin, Serendipity Shoppe

  • A Selection of the Bakery's Best Sweet Treats (3 Babes & A Baker)
  • Hand-dipped Buckeyes (Serendipity Shoppe)
  • coming soon (Zapico's)

All Around Columbus Catering
Chef Genevieve Perkins, Chef Marvin Perkins

  • Shrimp & Chicken Stir Fry Served Over Wild Rice Pilaf
  • A Vegetable Presentation with Ranch Dip
  • Over-Sized Pecan Chocolate Chip Cookies

Aramark at the Greater Columbus Convention Center
Chef Lesa Holford, Chef Dave Snyder

  • Chilled Avocado Soup with Crab & Onion Corn Salad, Cilantro Puree & Flax Herb Crisp

AVI Fresh
Patrick Diehl

  •  Lime and Cilantro Chicken with Mango Salsa and Black Bean Compote 
  •  Peanut Butter and Chocolate Mousse Cups 
  • Tapas Selection 

Bel-Lago Waterfront Dining
Executive Chef Andrew Fields

  • Braised Lamb Shank Crespelle with Red Onion Jam, Kalamata Olives & Goat Cheese

Berwick Manor
Orlando Susi Jr., Orlando Susi Sr.

  • Risotto Balls
  • Pasta with Amatriciana Sauce
  • Limoncello Cookies

The Blackwell Inn at Fisher College, The Ohio State University
Chef C. David Wolf, CEC, AAC

  • Smoked Leg of Lamb, Artisan Crostini, Local Chevre Mousse, Rosemary-Fig Gastrique & Micro Pea Tendrils
  • Confit of Duroc Pork Won Ton with Asian Influences, Accented with Pickled Red Onion, Red Bites and Micro Greens & Herbs

Bob Evans Farms, Inc.
Chef David Eisel, Chef Brian Wilson, Chef Brian Murphy, Chef Kevin Rabideau, Chef Brad Ransier, Dawn Carpenter

  • Mashed Potato Doughnuts with Sumatran Coffee
  • Apple Compote Ice Cream with Crumble Top, Smoky Bacon Caramel & Corn Braised Pork Belly "Cones"

Bravo! Cucina Italiana
Chef Brian Boss, Chef Jimmy Watkins

  • Portobello and Boursin Bruschetta Gazpacho

Brothers Drake
Eric Allen

  • Hopped, Traditional Mead on Tap
  • Bergamot Blue, Semi-Sweet Melomel

Cameron Mitchell Catering
Chef Jamie Kline

  • Beer Braised Pork & Mustard Cheese on Pretzel Bread with Paprika Puree & Red Onion Marmalade
  • House Made Pickle

Catering By Design
Chef Dan Redman, Chef James Fickle

  • Wild Mushroom Saute with Puff Pastry & Crème Fraiche

Chef Butcher's Creole Kitchen
Chef Henry Butcher

  • Blackened Roasted Porkloin on a Red Bean Compote Topped with Apple Chutney

Cherbourg Bakery
Geri Peacock

  • Gluten-Free & Nut-Free
    • Double Lemon Bars
    • Espresso Brownies
    • S'Mores Bars
    • Mini Marsala Cakes
    • Mini Carrot Cupcakes
    • Mini Black Tie Cupcakes
    • Mini Red Velvet Cupcakes

Ciao Bella Gelato
Danilo Zecchin

  • Assortment of Gelato and Sorbet
  • Passion Fruit and Blood Orange Mimosas (non-alcoholic)

City Barbeque Catering
Chef Brian Mooney

  • Award-Winning Beef Brisket
  • Home-style Corn Pudding

The Cookie Cop
Craig Lee

  • All Whole Grain, Wheat-free & Vegan
    • Oatmeal Chocolate Chip Cookies
    • Oatmeal Cinnamon Cookies
    • Oatmeal Chocolate Chip Granola
    • Oatmeal Cinnamon Granola

The Coop
Chef Angela C. Theado

  • Yak sliders with bacon, white cheddar, pickled egg, arugula, and house mayo on an Auddinos bun 
  • Honey goat cheese cream puffs with fresh local fruit 

Costco Wholesale
Everitt Lilly, Karen Williams

  •  All American Chocolate Cake with Chocolate Syrup & Light Whip Cream

The Country Club at Muirfield Village
Executive Chef Enzo Sclama, CEC 

  •  Bacon & Egg Crostini: Brioche Topped with Candied Bacon & Quail Egg with Baby Frisée & Caviar Vinaigrette

The Courtyard Restaurant at Willowbrook
Chef John Lindeboom

  • Summer Berry & Salmon Salad with Peach Balsamic Vinaigrette

Creative Cuisine
Chef Marcus Dickerson

  • Mini Cheddar, Corn and Jalapeno Waffles Topped with Pulled Barbecue Beef Brisket
  • Mini Cornmeal-Chive Waffles Topped with Roasted Vegetable Ragout
  • Heirloom Tomato-Watermelon Gazpacho Shooters

Cumin Indian Restaurant
Chef Vince

  • Chicken Tikka Masala
  • Saag Pames (Spinach with Cheese)
  • Basmati Rice
  • Naan Bread

Divine De-lites
Chef Kim Herring 

  • Selection of delightful baked goods

DoubleTree Columbus/Worthington Hotel: Crosswoods Grill & Bar
Executive Chef Jack Edwards

  • Caprese Crostini with a Cherry Balsamic Glaze
  • Sesame Seared Ahi Tuna on Asian Slaw with Wasabi Aioli

Due Amici
Chef Mike Black

  • Lamb Bacon Mac & Cheese with Local Heirloom Tomatoes & Corn

The Elevator Brewery & Draught Haus
Chef Nate Crockett

  • Duck Confit Served on a Crostini with a Chamapgne Herb Mousse with Caramelized Onions
  • Godiva Chocolate Mousse Over Graham Cracker with Fresh Raspberry

The Forum at Knightsbridge
Linda S. Meoak, Executive Chef

  • Thai Pulled Pork & Asian Slaw with Lemongrass and Mint Vinaigrette
  • The Forum Signature "Cowboy Cookies"

Friendship Village of Columbus
Chef Mohammed Dhamani, Chef Roland Fellows

  • Blue Cheese Stuffed Burgers with Sweet Onion Relish
  • Thai Basil Tilapia
  • Gingered Fruit Salad with Coconut Foam

G. Michael's Bistro & Bar
Chef David Tetzloff

  • Shrimp & Grits

Giant Eagle Market District
Executive Chef Jay Yardley, Chef Matt Vardaris, Chef Ryan Casey, Chef Brian Bleau

  • Black Horse Pork with Lemongrass Lavender Aioli on Beet Crisp Crostini

Giant Eagle Market District Foodie Truck
Executive Chef Jay Yardley, Chef Matt Vardaris, Chef Ryan Casey, Chef Brian Bleau

  • Beef Banh Mi
  • Mango Lassi

Granville Inn
Executive Chef Chad Lavely

  • Crunchy Beet Salad with Caramelized Goat Cheese
  • Duck Rillette Crostini

Hilton Hotel at Easton, The Dining Room
Chef Mark Axelson

  • Duck Three Ways with Cherry Rissotto

Jeni's Splendid Ice Creams
Jeni Britton Bauer

  • An Assortment of Signature & Seasonal Ice Cream Flavors

Kroger
Chef Vince 

  • Triple Chocolate Mousse Cake with Pecan Pralines & Granola 

    L.A. Catering
    Chef David J. Imwalle

    • Penne Alfredo with Broccoli
    • Chicken Bowtie Marinara with Sausage, Peppers & Onion

    Laura's Catering, LLC
    Chef Mark Lutz

    • Corn Cakes Topped with Goat Cheese & Bacon
    • Bruschetta with Rock Shrimp, Feta & Aged Balsamic Vinegar

    Liberty Tavern
    Chef Jeff Bentley

    • Ratatouille
    • Goat Cheese Stuffed Portabella Mushroom
    • Cajun Shrimp & Scallop Mac & Cheese

    Limitedbrands Enterprise Food & Beverage
    Chef Jessie Neideffer, Chef Hillary Fain, Chef Megan Kennedy, Chef Marianne Van Hooris
    Chef Robert Valasek, Chef Sara Santo, Chef Hanna Dotson

    • Chilled Plum Soup
    • Beer Braised Pork Slider with Apple Slaw
    • Orange Olive Oil Cake with Strawberry Cream and Balsamic Gelee

    Lindey's Restaurant & Bar
    Executive Chef Brett Fife

    • Chilled Shrimp Crostini with Pimiento Cheese Spread & Micro Chives

    Luce Enoteca
    Chef Phillip Gulis

    • Mini Pulled Pork Panini with Fruit Mustard Chutney
    • Smoked Tomato Gazpacho Shooter

    Made from Scratch, Inc.
    Chef Tom Nelson

    Made from Scratch's S'more Station with Signature S'mores Burner on location

    • Homemade Vanilla, Strawberry & Chocolate Marshmallows
    • Hershey's Chocolate Bars
    • Honey Graham Crackers

    Metro Cuisine Catering
    Chef Tim Israel, Chef Nate Jacobs

    • House-made Citrus Cheese Crostini with Honeycomb, Roasted Pears & Orange Thyme
    • Liptauer Cheese Crostini on Seeded black Bread

    Mitchell's Steakhouse - Downtown

    Chef Bill Doehring

    • Filet Mignon Brochette Sandwiches, Cilantro/Lime Marinated with Roasted Peppers & Caramelized Onions
    • Queso Fresno

    New Albany Country Club
    Chef Nicholas Arnold

    • Housemade "Reuben Sausage" with Alsatian Sauerkraut, Hook's Artisan Aged Swiss Cheese and Russian Dressing

    OYO Vodka
    Josh Daily

    • OYO Stone Sour

    Parkhurst Dining Services at Capital University
    Chef Scott Rattan, CEC

    • Asian Tuna Tartare
    • Pineapple Mango Fresca
    • Petite Cupcakes

    The Refectory Restaurant & Bistro
    Chef Richard Blondin

    • French Country Pate
    • Scallop Pomponette with Sauce Bonne Femme

    Serendipity Shoppe & 3 Babes and a Baker & Zapico's at the Lodge in Hide-A-Way Hills
    Carla Saunders, Serendipity Shoppe
    Chef Michael Hermick, Zapico's
    Darcy Griffin, 3 Babes & A Baker

    • Hand-dipped Buckeyes (Serendipity Shoppe)
    • A Selection of the Bakery's Best Sweet Treats (Babes & A Baker)
    • coming soon (Zapico's)

    Stauf's Coffee Roasters

    • Stauf's Pour Over Coffee Bar 
    • Premium Iced Teas from Stauf's Tea House 

      Sweets by Yvette LLC
      Yvette Moyler

      • Dark Chocolate with Sea Salt
      • White Chocolate Drizzled in Raspberry with a Crunch

      Tall Timbers Banquet & Conference Center
      Lou Peskay

      • Organic Baby Greens Tossed with Caramelized Walnuts, Mandarin Orange and Raspberry Balsamic Dressing

      Taste Hospitality Group (Hubbard Grille, Mezzo Ristorante & Bar, Creekside Conference & Event Center)
      Chef Dave Remias, Creekside Conference & Event Center
      Chef Jeremy Cook, Hubbard Grille
      Executive Chef Magellan Moore, Mezzo Ristorante

      • Watermelon Gazpacho with Pepper Seared Ahi Tuna (Creekside Conference & Events Center)
      • Ohio Tomato Salad & Micro Greens (Creekside Conference & Events Center)
      • Tomato, Balsamic & Water Melon Salad with Garlic Shallot, Basil & Extra Virgin Olive Oil (Hubbard Grille)
      • Goat Cheese Fritter with a Balsamic Gastrique (Mezzo Ristorante)

      Trattoria Roma
      Executive Chef/Owner Matt Prokopchak

      • Edamammus with Savory Pizzelle
      • Farro Salad with Cashew Butter
      • Zabaione

      Zapico's at the Lodge in Hide-A-Way Hills & Serendipity Shoppe & 3 Babes and a Baker
      Chef Michael Hermick, Zapico's
      Darcy Griffin, Serendipity Shoppe
      Carla Saunders, 3 Babes & A Baker

      • coming soon (Zapico's)
      • Hand-dipped Buckeyes (Serendipity Shoppe)
      • A Selection of the Bakery's Best Sweet Treats (3 Babes & A Baker)
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