Caroline, Author at Columbus Culinary Connection

May 20, 2015May 17, 2015 by Caroline

Grapevine Pizza Review

1335 Stoneridge Dr
Gahanna, OH 43230
(614) 342-6685

Winchester Square Shopping Center
6462 Winchester Blvd
Canal Winchester, OH 43110
(614) 920-4640
grapevinepizza.net

Top Tastes:

1. Mother Clucker Pizza
2. GVS Pizza
3. Buffalo Chicken Pizza
4. Antipasto Salad with House Vinaigrette
5. Italian Sub

Pizza, in all its forms, is a guaranteed crowd-pleaser. But let’s face it, buying pizza for a crowd can sometimes get pricey. Fortunately, at Grapevine Pizza, there is an emphasis on food that is budget-friendly, even for a large group. This review focuses on the newer Grapevine location in Gahanna, but definitely visit the original Canal Winchester location as well. Both joints will make a regular out of you in no time, and are extremely supportive of their local communities.

Weekly specials reign supreme here, with each day touting a new deal. Tuesdays are especially popular, since when you order a large pizza, you get a second large pizza for free! Monday – Thursdays are Family Meal Nights – for $19.99, 2 dinner entrees, garlic bread, and 6 chocolate chip cookies can be yours. For those that love subs, the Italian sub, complete with hot ham, smoked ham, pepperoni, salami, provolone, lettuce, tomato, banana peppers, and house dressing, is a great choice for $5 on Wednesdays. For a lighter option, the Antipasto salad with house-made balsamic vinaigrette is sure to please.

If specialty pizzas are more your style, there are numerous options as well. They don’t shy away from the toppings here either, which is the most important part, right? The Mother Clucker is a chicken-topped treat, with the perfect amount of ranch dressing and bacon. The GVS, their best-selling pizza, includes pepperoni, sausage, mushrooms, onion, green peppers, and extra cheese. I also liked the Buffalo Chicken pizza, because honestly, anything with blue cheese and hot sauce is tasty!

Grapevine’s bar is immense, and it is definitely a focal point for the restaurant. Except for the recent additions of 101 Beer Kitchen and Crafted Drafts, the east side of Columbus is sorely lacking in its selection of craft beer options. Grapevine helps fill that void, with huge pours of beers like Columbus Brewing Company’s IPA for what may be the cheapest prices in town. For liquor lovers, Thursdays offer $2 margaritas too. So, if you are looking for an affordable way to get your pie and pint fix, check out Grapevine Pizza!

Culinary Clue: Having a family get-together, a surprise party, or a just want a private, casual area to get together with friends? The Gahanna location has a large party room that accommodates up to 30 people. The room is free of charge to rent, simply book it in advance, and pay a $50 deposit that you get back on your bill at the end of the event. They regularly host trivia nights as well!

Keep Connected,

Caroline

Free pizza samples were provided for this review, but all opinions are my own.

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May 17, 2015May 17, 2015 by Caroline

Maple-Mustard Pork Tenderloin

There’s nothing better than the first grilled meal of the season. One of the first things I wanted to make this year when the weather allowed was Maple-Mustard Pork. This simple and scrumptious recipe is fit for a fancy dinner party, but is casual enough for a summer BBQ.

Ingredients:

1 pound trimmed pork tenderloin
1/2 cup real maple syrup (I used Simple Gourmet Hickory Syrup – found at Celebrate Local)
3 T. whole grain mustard
3 T. apple cider vinegar
2 tsp. garlic, chopped
2 dashes Worcestershire sauce
1 tsp. hot sauce
1/2 tsp. thyme
1/2 tsp. paprika
1/2 tsp. coarse salt
1/4 tsp. pepper

Combine all ingredients except for pork in a medium-sized bowl. Whisk to combine into a marinade. Place the pork in a container with a lid. Generously coat the pork with the marinade, and cover with the lid. Let the tenderloin marinate in the refrigerator overnight, or at least for 4 hours. Once the pork is done marinating, be sure to keep the excess marinade that is left in the container.

Brush the grates of your grill with vegetable oil to prevent the tenderloin from sticking. Place the marinated meat on the grill, in an area of indirect heat (not on top of the flame). Turn the pork throughout the grilling process so all sides are evenly cooked. Every 15 minutes, brush on some of the reserved maple-mustard marinade. Cook the pork until the internal temperature reaches 140° F when checked with a meat thermometer. Let the meat rest for 10 minutes, then slice into 1 inch pieces.

If any of the marinade is left after the basting process, place the liquid in a saucepan. Bring the leftover marinade to a boil, stirring at a boil for 5 minutes. Turn the heat to low and simmer for 5 more minutes to reduce liquid. Place reduced marinade over sliced tenderloin. Serve this easy dish with Brussels Sprouts or smashed redskin potatoes on the side, or thinly carve the leftovers and make a memorable sandwich. Enjoy!

Keep Connected,

Caroline

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Maple-Mustard Pork Tenderloin

Author: Caroline

Prep time: 10 mins

Cook time: 50 mins

Total time: 1 hour

Serves: 6

Ingredients

1 pound trimmed pork tenderloin
½ cup real maple syrup (I used Simple Gourmet Hickory Syrup - found at Celebrate Local)
3 T. whole grain mustard
3 T. apple cider vinegar
2 tsp. garlic, chopped
2 dashes Worcestershire sauce
1 tsp. hot sauce
½ tsp. thyme
½ tsp. paprika
½ tsp. coarse salt
¼ tsp. pepper

Instructions

Combine all ingredients except for pork in a medium-sized bowl.
Whisk to combine into a marinade. Place the pork in a container with a lid.
Generously coat the pork with the marinade, and cover with the lid.
Let the tenderloin marinate in the refrigerator overnight, or at least for 4 hours.
Once the pork is done marinating, be sure to keep the excess marinade that is left in the container.
Brush the grates of your grill with vegetable oil to prevent the tenderloin from sticking.
Place the marinated meat on the grill, in an area of indirect heat (not on top of the flame).
Turn the pork throughout the grilling process so all sides are evenly cooked.
Every 15 minutes, brush on some of the reserved maple-mustard marinade.
Cook the pork until the internal temperature reaches 140° F when checked with a meat thermometer.
Let the meat rest for 10 minutes, then slice into 1 inch pieces.
If any of the marinade is left after the basting process, place the liquid in a saucepan.
Bring the leftover marinade to a boil, stirring at a boil for 5 minutes.
Turn the heat to low and simmer for 5 more minutes to reduce liquid.
Place reduced marinade over sliced tenderloin.

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May 13, 2015May 14, 2015 by Caroline

OH! Burgers Review

5641 Davidson Rd
Hilliard, Oh 43026
(614)270-4139
http://www.oh-burgers.com/

Top Tastes:

1. Spicy Korean Burger
2. OH! Chips
3. Carolina BBQ Burger
4. OH! Burger
5. Vegged-Out Burger

Let’s face it: everyone lovers burgers. They are delicious, portable, and easy to cram with your favorite toppings. The only thing better than burgers are sliders, because you can sample lots of different kinds of burgers! Fortunately for me, one of my favorite mini-burger joints in town is mobile and often found at local breweries. You may have guessed it – I am referring to OH! Burgers! I tracked down OH! Burgers at Land-Grant Brewing (Hint: Download the Street Food Finder app to see when and where you can catch OH! Burgers or check out the website here: http://streetfoodfinder.com/). These bite-size treats may be little, but they pack a flavor punch.

The most important part of a burger is arguably the patty. It is the anchor of the sandwich, and if that component is terrible, it ruins the whole thing. But OH! Burgers’ meat is well-seasoned and high-quality. The signature OH! Burger (beef patty, bacon, cheddar, lettuce, tomato and mayo) and the Vegged-Out (black bean, rice and quinoa burger with lettuce, cucumber, tomato and dijon mustard ) are always on the menu, and the other limited-time sliders rotate in and out. The classic OH! Burger is simple and tasty, and even meat-lovers won’t be disappointed by the vegetarian-friendly Vegged-Out offering. The Carolina BBQ was messy but yummy, dripping with Carolina BBQ sauce, Swiss cheese, and sauteed onions.

This was the menu on the night of my visit, but I have also indulged in other burger features on separate occasions. The Spicy PB & J (spicy apricot jelly, peanut butter and bacon) was wonderfully sweet and fiery at the same time, and the Bacon and Blue with beef, blue cheese, bacon, sautéed onions, and sliced granny smith apple was equally satisfying. I am obsessed with anything kimchi lately, so i loved the Spicy Korean, consisting of beef, spicy kimchi from Ajumama Food Truck, pepper jack cheese, and mayo.

When it comes to the sides, the chips are ridiculously addictive as well. They were so good in fact, that I scarfed them down before I even remembered to take a picture. The chips have such a loyal group of followers that the owners of OH! Burgers launched OH! Chips to mass-produce the crunchy snacks. Don’t skip out on trying the garlic dip for the mix of kettle and sweet potato chips, either. Catch up with OH! Burgers at a spot near you soon, and support a local burger business instead of a fast food chain!

Culinary Clue: Can’t get enough of OH! Chips? You can find them by the bag around town at places like Strongwater Food and Spirits, The Ohio Taproom, The Hills Market and at OSU Football concession stands.

Keep Connected,

Caroline

Want to learn more about Columbus food trucks? Columbus Culinary Connection has partnered with the Central Ohio Food Truck Association to bring you reviews, updates, and exclusive content about Columbus food trucks. Compensation has been provided, but all opinions are my own. Find out more about COFTA here: http://www.ohiofoodtruck.com/

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May 11, 2015May 11, 2015 by Caroline

Culinary Event: Drinks of the Speakeasy

Columbus has so many wonderful locations to get your cultural fix, but one of the most interesting may be the Ohio History Center. This massive structure is a great place for families, friends, and couples alike to visit, whether it be for a class trip, a summer outing, or a booze- fueled learning experience. I was fortunate enough to attend the latter most recently, by checking out the Pleasures of the Cup Speakeasy event held outdoors at the Ohio Village. This celebration of history and cocktails will please both scholars and alcohol-lovers.

The evening began with a brief introduction into the history of Prohibition, and then the group was divided into smaller parties. A guide then leads you to different locations around the village. At each of the 7 stops on the tour, you interact with characters dressed in flapper garb, who tell you a little about the making of their particular hooch, or a tidbit about bootlegging. For example, I learned that moonshine gets its name from the fact that it had to be made by the light of the moon during Prohibition.

Love a Curio-style 1930’s cocktail? This is definitely the affair for you! At the beginning of the tour, you will receive a collectible mini Mason jar for all your samples, as you will imbibe in a Prohibition cocktail at every location. The sole exception to this is the Temperance Movement house, where you will receive root beer, and be warned about the dangers of drinking. Get chased out of a secret jazz club by the constable, then partake in a “medicinal” brandy concoction by handing the local apothecary your prescription for alcohol. Learn how juniper can tame the harshest spirits, and sip sherry in a brothel. Don’t worry about trying to remember the ingredients for all the drinks; you get to take home recipe cards for each, so that you can capture some of the speakeasy magic in your own kitchen. I can’t wait to try to recreate my favorite, the whiskey fizz!

At the end of the night, everyone joins together for snacks, and the leftover cocktails are available for further sipping. The production team also had Big Band music playing, and were teaching guests how to perform “The Charleston,” the era’s most popular dance. Laughter, liquor, and learning? Count me in for next time!

Want to attend one of the other Pleasures of the Cup events? Learn more by using the Columbus Culinary Connection calendar here. The two remaining events for the year sound equally entertaining. The first, Mad for Martinis, is a 1950’s celebration, while the December event, Drinks of the 19th Century, is an ode to Dickens and tavern fare.

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May 6, 2015May 6, 2015 by Caroline

A Visit to: Crafted Drafts

5245 N. Hamilton Rd.
Columbus, OH 43230
http://www.crafteddrafts.com/

Looking for a hard-to-find brew? Want to learn more about what kind of beer styles will tickle your fancy? Crafted Drafts bottle shop near Gahanna is the place to frequent. This small store doesn’t carry growlers, but the constantly rotating selection of beers and ciders will leave any alcohol aficionado satisfied. But don’t be overwhelmed by the rows and rows of bottles once you get inside. One of the coolest things about Crafted Drafts is the great organizational system that they have. All of the different beer styles are color-coded by type. This way, once you pinpoint the beer style you’re seeking, just look for the corresponding color swatch on the shelf instead of being forced to read every bottle’s label.

Furthermore, owner Mike Troy is incredibly knowledgeable about the hundreds of beers they carry in the store, and if you are unsure what you’re looking for, he or his staff will guide you down the right path. He produces informational videos as well, which teach you how to to appropriately “age” beer to alter its flavor, or the impact that temperature changes can have on your beer. Thankfully, Crafted Drafts also does a great job of updating their social media, so before you make the drive you know whether or not they have that rare beer you’ve been hunting; they will post when they run out of specialty kinds. They also do Facebook features on what is new in stock at the store.

Another cool thing that they do at Crafted Drafts is host a weekly beer tasting with local and nationwide breweries. On many Friday evenings, for generally around $5, you can taste some new suds and learn about each. Sometimes, the brewers themselves are even on hand to chat! Check out the Crafted Drafts website or the Columbus Culinary Connection event calendar for more info about upcoming tastings.

Crafted Drafts is my favorite bottle shop in Columbus, and if you haven’t checked it out, make the drive to Gahanna and see why for yourself!

Keep Connected,

Caroline

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May 3, 2015April 11, 2017 by Caroline

Land-Grant Brewing

Land-Grant Brewing Company
424 W. Town Street
Columbus, Ohio 43215
https://landgrantbrewing.com/

Top Tastes:
1. 42-1 Imperial IPA
2. Son of Mudder Brown Ale
3. Stiff Arm IPA
4. Greenskeeper Session IPA
5. Beard Crumbs Oatmeal Raisin Stout

The Franklinton area is one of Columbus’ trendiest up-and-coming neighborhoods, and Land-Grant Brewing is one spot you should definitely not miss while you’re there. The brewery and the taproom are located together in a former elevator factory, revamped into an industrial chic mecca. Sports fans will rejoice upon entering the taproom, as much of the decor is an homage to athletics. There is an electronic scoreboard on the wall, pennants, and Ohio State photographs. When ordering a flight, the clever sports theme continues, with collectible “baseball cards” that have stats about each beer and some trivia about the beer’s name placed behind each taster glass. Isn’t it the worst when you get a flight of beers and can’t remember where each is located in the lineup? Problem solved.

Now on to the best part: the brews! Land-Grant has a wonderful collection of beers of all types. The 42-1 Imperial IPA is a subtly-hopped delight, and Son of a Mudder is malty and drinkable. Greenskeeper Session IPA will make you ready for summer sipping, and Stiff Arm IPA is a solid classic. Most interesting of all is the seasonally available Beard Crumbs Oatmeal Raisin Stout – yes, it has notes of cookie flavor! There are a number of other limited edition styles up for grabs as well, which the enthusiastic staff will be happy to describe to you.

There are no meals served at the brewery; however, food trucks are often parked in front of the building, and Strongwater Food and Spirits is just up the street. New craft breweries are popping up constantly, but the winning combination of great beers and the casual vibe at Land-Grant that will leave you coming back for more.

Culinary Clue: In case you were wondering about the origins of the name “Land-Grant,” it is actually a fun historical fact. The Land-Grant Act of 1862 set aside property for a public university in every state. As a result, the Land-Grant moniker is a nod to Columbus’ favorite university, OSU.

Keep Connected,

Caroline

in Drink 6 comments

April 29, 2015April 29, 2015 by Caroline

Pimento Cheese

Pimento cheese is one of the easiest and most delicious recipes you will ever make. All you need is a food processor, or in a pinch, a mixer will work too! This Southern spread has many uses, and is a cinch to pull together.

Ingredients:

8 oz sharp cheddar
1/2 block of cream cheese
1/3 c. mayo
1/2 jar diced pimentos
3 dashes Worcestershire sauce
3 dashes hot sauce
1/2 tsp. onion powder
1/2 tsp. garlic powder
Salt and pepper, to taste

Start with 8 oz of sharp cheddar cheese. Shred the cheese in the food processor. Once shredded, place the cheese in a medium-sized bowl. In the now empty food processor, place all the remaining ingredients. Turn on the food processor to combine, making sure that the cream cheese is well-incorporated. Add the shredded cheese back into the food processor with cream cheese mixture. Pulse a few times to combine so that it is well-distributed. Start pretending you are in a warmer climate than Ohio. That’s it!

My mom likes to serve the pimento cheese as a sandwich on some delicious crusty bread, or pair it with some celery, carrots, and pretzels as a dip. If I had thought about it sooner, I would have spread this batch on bread and made it into a grilled cheese sandwich with bacon and tomato. Hope you enjoy!

Keep Connected,

Caroline

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Pimento Cheese

Author: Caroline

Cuisine: Southern

Prep time: 15 mins

Total time: 15 mins

Serves: 8

Ingredients

8 oz sharp cheddar
½ block of cream cheese
⅓ c. mayo
½ jar diced pimentos
3 dashes Worcestershire sauce
3 dashes hot sauce
½ tsp. onion powder
½ tsp. garlic powder
Salt and pepper, to taste

Instructions

Start with 8 oz of sharp cheddar cheese
Shred the cheese in the food processor
Once shredded, place the cheese in a medium-sized bowl
In the now empty food processor, place all the remaining ingredients
Turn on the food processor to combine, making sure that the cream cheese is well-incorporated
Add the shredded cheese back into the food processor with cream cheese mixture
Pulse a few times to combine so that it is well-distributed.

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April 26, 2015 by Caroline

Tortilla Street Food

Tortilla Street Food
Main Office Address:
8134 E. Broad St.
Reynoldsburg, OH 43068
http://www.tortillastreetfood.com/

Top Tastes:

1. Burritos with Steak
2. Nachos with Carnitas
3. Burrito Bowl with Chicken
4. Veggie Quesadilla
5. Churros with Chocolate Sauce

Are you a lover of Mexican food? Then I have the food truck for you: Tortilla Street Food! This truck has build-your-own menu items with an infinite number of topping choices. I caught up with Tortilla at The Daily Growler, but you can find them any number of places around town with the new Street Food Finder App.

To start, you can pick from a burrito, nachos, burrito bowl, salad bowl, quesadilla, taco bowl, or tacos. For the tortilla-based items, you get a choice of tortilla flavors, a concept I loved. Select either original, wheat, chipotle, jalapeño, cheese, garlic, or spinach tortillas as your base. And those nachos – when they say “to share,” they mean it! I got an order for myself, and they were seriously the most gargantuan plate of chips I’d ever encountered. Needless to say, they made amazing leftovers!

Now, on to the fillings! Once you’ve got your shell (or lettuce) pick from grilled steak, grilled chicken, shredded chicken, tilapia, carnitas, chorizo, or ground beef. All of these choices were really tasty, but I found the grilled steak and the carnitas to be my favorites. Next come hot toppings, like beans, rice, queso, and fajita peppers. Then, pick from an assortment of sauces and cold garnishes. Cheese, cilantro, tomatoes, corn salsa, chipotle ketchup, pineapples, sour cream, cucumbers, you name it! When it comes to the sauces, the Mexican hot is HOT, but scrumptious! Furthermore, I am such a fan of a creamy guacamole, and Tortilla Street’s is addictive and smooth – don’t pass it up.

For dessert, don’t miss the churros (if you still have room). These deep-fried dough sticks are rolled in cinnamon, stuffed with strawberry filling, and served with chocolate or caramel. They are a great finish to a wallet-friendly and satisfying meal.

Culinary Clue: Are you looking for Tortilla Street Food or another of your favorite food trucks? Download the Street Food Finder app to see when and where you can catch your favorite trucks. Or check out the website here: http://streetfoodfinder.com/. This is the inaugural post in our new monthly food truck series. Click the Food Truck tab for all future posts.

Keep Connected,

Caroline

in Food Trucks 2 comments

April 22, 2015April 22, 2015 by Caroline

Hot Chicken Takeover Review

59 Spruce St.
North Market, Second Floor
Columbus, OH 43215
(614) 800-4538
http://www.hotchickentakeover.com/

Top Tastes:

1. Wing Meal – “Hot” heat level
2. Waffles
3. Ma’s Sweet Tea
4. Banana Pudding
5. Ma’s Slaw

What is the most elusive meal in Columbus right now? Hands down, it is Hot Chicken Takeover. This new addition to the North Market has ridiculously limited hours and sells out nearly every day. Because it is amazing, and the pursuit is half the fun.

Hot Chicken Takeover is only open Thursday-Sunday from 11-3. They occupy a cavernous second floor space at the Market, and they need every inch of that area to accommodate the cult-like following that descends upon the building to eat HCT’s offerings. Don’t let the line intimidate you though; the line moves pretty quick, and it is worth the wait.

The concept is simple. First, pick your meal. Options include wings, drumsticks, dark, white, or boneless. Hint: get there early if you want wings, as these tend to be the first item to go. Then choose your heat level: cold, warm, hot, or holy. I was too scared to try the “holy” heat level, as the “warm” is described as being “warmer than most mediums.” But if spice is your thing, “hot” heat should be enough to satisfy you.

All of the meal offerings are placed atop white bread. This bread acts like a sponge and soaks up all the chicken drippings, becoming soggy with flavor. Are chicken and waffles more your style? Sub a waffle for the bread, and top your chicken with the ready supply of syrup. The sides that come with every meal are mac and cheese, Ma’s crisp and tangy slaw, and pickles. That’s it. But you won’t be disappointed by the lack of options, they are all phenomenal.

Ranch & Syrup | Hot Chicken Takeover Review

Ranch and House Syrup

I’ll also confess – when I get wings, I always get blue cheese. But the ranch at HCT is insanely good. It is creamy, delicious, and is absolutely necessary to cool down the chicken’s heat. But if the ranch isn’t enough, wash all that chicken goodness down with the sweet tea. It is perfectly sweet, and you can get as many refills as you’d like – it comes with a meal purchase. You would think in a place like this, the dessert would be overshadowed by the chicken. But the banana pudding can hold its own! If you have any room left, you must get this pudding. The salty, crunchy topping is heaven.

Believe the hype, brave the crowds, and get to Hot Chicken Takeover. Now!

Culinary Clue: Call ahead! To ensure that you don’t miss out on the limited quantities, give HCT a ring and order your food for carryout. Also, they do a great job of updating their social media account to let hungry fans know about wait times and how many meals they have left.

Keep Connected,

Caroline

in Food 6 comments

April 19, 2015April 20, 2015 by Caroline

Creating the Perfect Cheese Plate

I’m going to come out and say it: I love cheese! In any form. So when a few years ago my husband suggested that once a month we have wine and cheese for dinner, I was on board. The only thing better than cheese is cheese paired with wine. Making a cheese plate is an easy way to entertain, because serving a cheese plate as an appetizer platter looks fancy, but requires little work on your part. Little effort is a good thing, in my world.

Start by getting a mix of cheese styles: soft, mild, aged, hard, smoked, and blue. Here are some examples to mix and match: buttermilk blue, sharp Irish cheddar, smoked Gouda, baby Swiss, Camembert, and honey goat cheese. Columbus has some great farmer’s markets, and you can often find local cheesemakers, such as Laurel Valley Creamery and Blue Jacket Dairy touting their wares at these events.

So what else to put on the plate? I like to add a variety of flavors and textures. I always have some kind of jam, generally apricot, because it adds that perfect balance of sweetness and tang. Other fruit items, like thinly sliced apples, grapes, and figs are also a good idea. Now let’s talk about meat. I love the saltiness that prosciutto or salami brings to a cheese platter, but Serrano ham is a fun addition too. Whole grain mustard is a must, adding that perfect bite to your cheeses.

Now where do you put all of these goodies? On crackers or crostini! You can buy pre-toasted bread slices for crostini in most groceries in the bakery section. Near the cheese department, you can generally get interesting cracker varieties as well. I like to get a mix of wheat entertainer crackers, pretzel thins, or pita chips. Add some roasted red peppers, pickled artichokes, or nuts on the side, and you are all set to entertain!