Earlier this month, the Columbus Food Bloggers group and I had a girl’s night out at The Candle Lab! There’s definitely a culinary connection here, even if this is a candle shop. See some shots from the event below and learn more about this fun way to spend an evening.
First, if you haven’t been to The Candle Lab before, you begin by smelling the 120 different scents available for mixing to create your own custom candle. There are plenty of food scents to sniff like bacon, spiced rum, whipped cream, grapefruit, strawberry jam, and lemongrass, but also unusual ones like hops, leather, sea kelp, and morning dew. On a clipboard, you select 15 or so that you love; I struggled with this they all smelled so delicious. You also choose your candle’s vessel from all kinds of glass jars in varying colors and sizes.
Then, after narrowing down your list of favorites to three final varieties (the helpful staff can help you decide which ones pair best), you mix the scent oils in your chosen ratio in a shot jigger. Lastly, stir the oils into the melted wax, and wait for the candle to harden. During this process, imbibe in a cocktail made from Watershed Spirits or a glass of wine!
For my candle, I settled on old books, bourbon, and campfire as my selected scents; it smells warm and cozy like an old library. It’s so me! You can also decorate a label with the chosen name for your custom candle.
While you’re waiting on your candle to set, head to a local restaurant to dine. It takes about an hour, so the timing is perfect. Our group went to the Grandview Cafe, to enjoy their excellent mac ‘n’ cheese and the white BBQ wings. Check out my neighborhood guide for other eating inspiration too. Swing back in before the shop closes to pick up your candle, beautifully wrapped for transportation home, and enjoy burning your signature smell.
Have you had a sippers and scents event at The Candle Lab yet? Let me know your ideal candle scent trio below!
Disclosure: Our group received a free cocktail and candle, with no obligation but to give honest feedback about our experience.
How have I been blogging for 3 years already? This fact alone makes me feel pretty elderly. This post will be the 169th here on Columbus Culinary Connection. To be honest, some weeks I’ve been chomping at the bit to get my thoughts down on paper; others, it has been hard to make myself sit down and write. But I’ve loved every minute of connecting with each of you.
To shake things up a little bit, I’m in the process of working on a website redesign, and I can’t wait to share the end result. Hang in there if a link is down during the process or if the site’s formatting isn’t quite right. My husband is uber-talented at teaching himself WordPress, and he created this current website plus the one to come. There will be more pictures, more searchable posts, and more opportunities to connect. One thing I’m most excited about is the Caroline Currently page, which will be a live, ever-changing page of what’s happening now: what I’m craving, what’s trending in town, recipes I can’t stop making, and answers to questions submitted by you.
In honor of this anniversary, I also need to take some time to laugh at myself and how far I’ve come. Specifically, in the area of photography. I don’t have a “real” camera, and so it’s been fun to see how much my skills at capturing food with my cell phone have improved. Practice makes perfect, as has reading books and articles on this subject. I have to credit The Wonder Jam too, for their fun and informative class on honing that prowess. When I first started blogging, I didn’t have an Instagram account (now my biggest social media following by far) and I naively didn’t fathom how essential taking good photographs is to putting out quality posts. Just take a peek at some “then” and “now” comparisons below. I still have a lot of work to do, but some of these early shots are downright laughable. Too many filters, bad lighting and props, and so much blurriness.
Cookie Skillets: before and after
Click here to see the full Cookie Skillets recipe.
Sugar Cookie Peach Cobbler: do I even need to explain this one?
Click here to see the Sugar Cookie Peach Cobbler recipe.
Lava Cakes: note the shadow and salt shakers in the corner…
Lastly, I wanted to share with you the all-time top five posts on the blog. Of course, you all love Fox in the Snow (how could you not) but some were surprising. Who knew so many of you shared my obsession with white BBQ sauce? Here are the 5 most visited blog posts to date:
Thank you as always for following along with my food journey. I’m incredibly humbled when someone takes the time to read content I’ve produced. Please let me know what kinds of posts you love best, so I can focus on those topics this year. Or shoot me a message and just say hi!
When you can devour cookies for a cause, what’s not to love? In this segment of the Columbus Culinary Chronicles, I’m getting the scoop on Freedom a la Cart. If you aren’t aware, Freedom a la Cart is a local charity supporting human trafficking victims by teaching them skills in the food service industry. They have a wonderful catering menu, and also have a mini cafe in the main branch of the Columbus Metropolitan Library selling baked goods. Learn more about this wonderful organization, with responses from Executive Director Paula Haines and Head Chef Jessica Levy below.
Can you tell us a little bit about Freedom a la Cart and how it got started? Paula: Absolutely. In 2009, our founder, Julie Clark, established Doma International as a community-based support program for adult survivors of human trafficking. Two years later we expanded the program to fill the void between restoration and economic independence, and purchased a food cart as a workforce training tool for survivors. While Doma offered supportive services toward restoration, the Freedom a la Cart social enterprise gave survivors a job and means to live. Freedom a la Cart became the vehicle – literally – through which survivors began the ever-important first steps to self-sufficiency.
In 2014 we dropped the Doma International name and now operate both our supportive services program and our thriving catering & box lunch business under one name: Freedom a la Cart.
In the past two years alone, Freedom has provided supportive services to 326 survivors of human trafficking – an annual increase of over 80%. 55 survivors received workforce training and 20 survivors transitioned from our program into sustainable employment in the community. 85% of survivors that have been in the program experience no new criminal charges.
The majority of your employees are human trafficking survivors. How has working for Freedom a la Cart benefited them? Paula: I would love for you to hear a response to this questions from one of our survivors! They are beautiful, strong woman who work hard to keep their life on track; and it’s exciting for us to watch them transform before our eyes. Freedom helps them see their worth, find their voice and become more confident, and self-sufficient. These women are getting their driver’s licenses, buying cars, paying taxes, attending college, moving into permanent housing and regaining custody of their children. They are gaining employment as office assistants in law firms, as treatment assistants in recovery programs, and as chefs in restaurants. Life changing, generational impact.
Freedom a la Cart’s Instagram account (@freedomalacart1) features lots of delicious baked goods. What’s your favorite treat to make? Jessica: Thank you. That is always such a difficult question for me, the ‘favorite’. I have such a deep love for making pastries. I enjoy making them all and getting to practice different techniques and methods. Bringing new items to the menu is my probably my favorite time because it is all about the research and development. It means I get to play!
I know I’ve made plenty of kitchen blunders. Do you have any cringe-worthy kitchen disasters you’d like to share? Jessica: Haha, I actually don’t have any super crazy stories. About 7 years ago, my family asked me to make dinner rolls for Thanksgiving. which I had actually never made, but I wanted to go all out and make the most amazing dinner rolls in all the land. So I researched and found the best recipe by a chef I idolized and thought they had to be the best. So I got home the night before Thanksgiving from working a very loooong shift and started making my rolls. The first batch did not turn out, so I tried again.. Well, batch two wasn’t going well either and I was sitting on the kitchen floor staring into the oven cry-begging my little rolls to rise and bake in the oven. It just wasn’t happening. So long story short, it ended with me buying good ol’ Sister Schuberts frozen dinner rolls Thanksgiving morning at Kroger with dried tears still on my face.
Which Columbus establishment do you frequent more than any other? Jessica: Kroger! You can literally find me there everyday. But that probably wasn’t what you were looking for. I live in German Village, so I typically stick to my little bubble- South Village Grill, Skillet, Club 185, The Blind Lady Tavern, Fox in the Snow are a few of my go to spots. Vernacular for shopping.
What is your favorite locally made product? Jessica: Hmmm.. there is that ‘favorite’ question again. That is truly a tough one, there are so many great locally made products. Columbus really is such a wonderful city and it is continually growing and expanding especially with new talent and products. So I will give a shout out to a non-food place that I love which is Honest Carry Goods. They make such beautiful products, love their bags.
Can you share your go-to recipe to make at home? Jessica: I am pretty simple when it comes to cooking at home. I try to prep my food for the week on one day. So typically I just chop up a bunch of veggies to have throughout the week. I just have them cut up in the fridge and ready to cook throughout the week for whatever meal I feel like making that day. But I do eat a lot of roasted vegetables for dinner. I grill or bake chicken and put that over greens for salads or with rice and beans to have for lunches throughout the week. And I medium boil eggs to have for breakfast with either yogurt, a granola bar or a protein shake. I genuinely enjoy hosting people, so that is when I like to go all out.
What is your favorite kitchen tool? Jessica: Commercial stand mixer, rubber spatula and bowl scraper…these are a few of my favorite things.
Rumor has it that there is a Freedom a la Cart cafe in the works, in addition to the Columbus Metropolitan Library location. Can you give us the scoop about what’s coming up in the future? Paula: Well, we’re not ready to announce a location quite yet. But we are currently raising funds, and talking with property owners for a near-future Freedom a la Cart cafe. In the meantime, we’ll be expanding into wholesale business this year. And you may even see a Freedom a la Cart pop-up cafe.
Tell us about any major fundraising events supporting Freedom a la Cart. Paula: Our annual fundraiser – Eat Up! Columbus – was on Saturday (February 10th) at St. Charles Preparatory School. We have a talented team of 10 local chefs, led by the amazing Catie Randazzo of Ambrose & Eve [and Challah food truck!] who collaborate to prepare a 5-course dinner with drink pairings. Master mixologist Cris Dehlavi crafts a signature cocktail and selects the drink pairings. It’s such a fun night! Everyone tells us it’s their favorite event of the year! And of course, we agree. Eat Up! Columbus raises over $100,000 to support our work to empower and employ survivors of human trafficking.
What else can people do to support this cause, whether through donations or volunteering? Paula: Friends of Freedom can support our mission by:
1) donating online at freedomalacart.org/donate-now/
2) order our delicious box lunches or catering at freedomalacart.org/menu
3) visit our mini cafe located on the lower level of the Columbus Metropolitan Library’s Northside Branch at 1423 N. High St.
4) volunteer to be a personal mentor, bring a meal to CATCH Court or assist in the Freedom kitchen. Visit freedomalacart.org/give for details.
Have you tried Freedom a la Cart’s cookies or catering yet? If not, make sure to pick up some goodies soon and keep up with them on Instagram (@freedomalacart1)!
Holiday shopping is hard, people. There’s always that one person that leaves me stumped as to what to buy that’s creative, useful, and something he or she will love. But if you live in Columbus and have a foodie friend to buy for, I can at least try to help you on that front. These are all gifts I have purchased for loved ones, or would love to receive, all with a culinary focus! A couple items were on the 2015 guide but merit mentioning again.
Two tasty local products combine for one ultimate snack experience in this gift. The North Market is offering a basket pairing Brezel’s pretzel twists and CaJohn’s dipping mustard to complete your wish list. North Market gift cards are also a great stocking stuffer!
Give the gift of exploring the city’s food and drink scene! Every one of these tours I’ve taken has helped me uncover a hidden gem, and it’s a fun way to learn more about Cbus history and architecture while getting a snack or drink at every stop.
Both North Country Charcuterie and Salumi Couture are slicing up some delicious meats to pair with your cheese plate that will have your guests wowed. Or go big and order a Bleu and Fig crate, filled to the brim with charcuterie and their house-made munchies like candied bacon, cookies, and Parmesan shortbread and ship it to your sweetie.
I have tracked down ROOT 23 for a few years now at various farmers markets and grocery stores. But the latest round of flavors include festive varieties such as Cherry Almond, Vanilla Ginger, and Blueberry Mint. I like to add these syrups to liquor or tea for a celebration-ready concoction.
Bourbon is by far my favorite spirit, and I love visiting Watershed’s restaurant to taste the lovely drinks their bartenders create. But you’ll be the hero of the holiday office party if you show up with Watershed Bourbon in hand as a gift. PS: mixing it with ROOT 23 wouldn’t be a bad idea either; see the listing above.
Capture the winter spirit in a snifter with Rockmill Brewery’s seasonal beer. I’d love to unwrap a bottle of this treat, featuring notes of nutmeg, cinnamon, stone fruit, and graham cracker. Or make your own gift pack with mini bottles of Rockmill beer from Crafted Drafts.
Natterdoodles creates beautiful (and often cheeky) hand-lettered products to spice up your home, from printed wine bags to tea towels and kitchen decor. She also organizes workshops so you can create your custom own works of art!
Buzz over to Honeyrun Farm’s site to see their sampler packs, where you can find the perfect gift for any baker (or eater). I’d be delighted to find 3 honey jars from the fall, summer, and spring under the tree to compare and contrast flavors, along with honeycomb or a beeswax candle or soap.
Elm & Iron Dishes and More
I’m not much of a browser, but I’ll head into Elm & Iron anytime to see what discoveries I can make. Head to the Easton or Clintonville shop for a wide range of goodies for your holiday table, such as clever candy dishes, cute coasters, barnwood drink trays, and reindeer mugs.
My always-present inner history nerd loves reading about the past, especially when it comes to Columbus bars and restaurants. Some picks that I enjoy include the Historic Columbus Taverns book, unraveling the hidden secrets behind some surprisingly spooky spots, or in-depth studies of closed locales in Lost Restaurants of Columbus or the renowned Kahiki.
Disclosure: Some of the products listed (Watershed and Root 23) are brands that I have partnered with for sponsored promotions. However, these are brands that I already support and highly recommend.
Moonshine, ice cream, and juicy peaches – these are just some of the offerings brought to us by way of Utica, Ohio. So many of my favorite local products hail from the small town that it was long overdue for me to head to the source. Situated just an under an hour northeast of Columbus proper, Utica has plenty to tempt the food-lover. Plus road trips are the wonderful, so let’s get to it: the best treats to enjoy while you’re visiting Utica!
Mill St. is churning out bourbon, moonshine, and grappa for the masses, and looking to expand soon. Grappa is something you don’t see often, but definitely imbibe in the tasty grape-based spirit. If you’ve been to the big-name bourbon distilleries, this experience is much more personalized. You can ask plenty of questions and learn more about the moonshine-making process, plus taste up to 4 mini samples of Mill St. products. Take home some merch or Mansfield-made apple pie mix to add some a fruity zip to your liquor.
Nothing can make me happier than ice cream (I’ll just go ahead and get that out of the way). So the selection at Velvet Ice Cream makes my heart skip a beat: elephant ear, raspberry fudge cordial, pumpkin pie, cookie dough extreme, and Dutch apple pie, to name a few. And the best variety of all? Buckeye, with chocolate swirls and real mini buckeyes in every scoop! My friends and I were fortunate enough to do a fall flavor tasting of all of the above – so much dairy goodness. The Velvet and Ye Old Mill complex boasts a duck pond for the kiddos, factory tours to watch ice cream being made, a restaurant, a museum, and more.
Branstool’s peaches are beloved in Columbus farmers markets, but have you considered picking your own at the orchard? With 26 peach varieties, all kinds of apples (Honeycrisp included), and pumpkins all available for picking depending on the season, your autumn itinerary is set. The onsite market sells other fruits and veggies, in addition to Ohio-made items like maple syrup, pancake mixes, jams, and more. Also be on the look out for Jack, the resident farm dog; he often pops up in Branstool’s Instagram posts.
Fill up on the loaded taters at Nick’s or the home cooking at Watt’s Restaurant before you head out of town to complete your Utica adventure!
One of my absolute favorite things about blogging so far has been connecting with the interesting folks behind the Columbus dining scene. With this new series, I will be getting inside your favorite maker’s minds so we can soak up a little of their greatness. Plus, let’s face it – we are all a little nosy! So without further ado, the launch of the Columbus Culinary Chronicles begins with Jana Lee’s Bake Shop.
You’ve likely seen the pristine cut-out cookies from Jana Douglass on Instagram, presented in themed sets ranging from cheeky sayings, Disney characters, baby showers, and everything in between. Jana has managed to build a following of over 45k in just a few short years, and has some exciting things in her future. Learn more about Jana Lee’s recently launched bridal line (so much monogrammed cuteness!) and how to order your own treats by clicking on her contact info below, then scroll through to get the scoop on the cookie queen.
What motivated you to start a cookie-making business and how did you transition into full-time baking?
I was about to graduate from The Ohio State University in December of 2014 without a job lined up. I was feeling uninspired and I picked up cookie decorating as a creative outlet. Let me tell you… they were awful! But I fell in love with the creative process and kept at it. I started posting pictures on my personal Instagram and within 9 months I had created a separate cookie Instagram and had enough business to do it full time.
You bake so many shapes of cookies; how many cookie cutters do you own? How do you keep them all organized?
Wow! I would guess I have about 700 cookie cutters. You would think that would be plenty but every week we get new requests with cutters we do not own! We keep them organized by category on a peg board. Even with all the different shapes and options I would say we still reach for the same basic 20 shapes week after week.
What is your favorite themed set you’ve ever made?
How am I supposed to choose?! The amazing part of this business is the creativity around it. My favorite sets always end up happening when clients provide the theme and they trust my creative process.
Can you tell us about your worst kitchen disaster?
I was wrapping up a great day in the kitchen and was going to make it home at a normal hour which was pretty rare at the time. I had just finished up 6 dozen purple cookies (which is a difficult color to make) and quickly checked on them before heading out the door. The icing was still wet, not good! I instantly knew I did something wrong… I over whipped the icing!
I had to toss the cookies and start from scratch. My early evening home turned into me leaving the kitchen at 2 in the morning!
You’ve had the opportunity to work with high-profile clients like Draper James. How did this come about and what actions did you take to make it happen?
Honestly, I just ask! I am fairly brand loyal and decided to start reaching out to companies I love and for the most part have had great luck. What’s the worst that can happen?! They say no and you move on.
Which Columbus establishment do you frequent more than any other?
I enjoy my morning walk for coffee to Cafe Brioso downtown. I am addicted to their coffee! It is also a hidden gem for lunch, the turkey pesto sandwich with a lemonade is Ah-Mazing! We enjoy brewing their beans at home as well.
What is your favorite Columbus-based product?
Lately I have been addicted to Darista Dips! You can always find a container or two of their sweet potato coconut curry hummus in my fridge. The best snack!
What is your favorite adult beverage?
Hendrick’s martini, dry and dirty! You can usually find me sitting at the bar at Hyde Park with one in hand.
Can you share your favorite recipe to cook at home?
To be honest ever since starting a business my home cooking has been a little pathetic. Somedays the only time I spend in the kitchen at home is making bulletproof coffee in the morning. However with fall right around the corner I have been craving soups and chilis. This curried potato soup from Minimalist Baker (talk about a girl crush!) is a staple!
Do you have a favorite charity that you would like to promote?
Columbus is great city full of wonderful charities and nonprofits. We personally love working with Ronald McDonald House; kids and cookies are the perfect fit! I encourage everyone to do a little research and get involved in something meaningful to them!
I see that you recently launched a bridal line. Can you tell us more about that and what else is coming up for Jana Lee’s Bake Shop?
Jana Lee’s Bridal Line launched in June! We are thrilled to be included in so many bridal events across the city.
There is a lot happening behind the scenes here, mostly things we can’t share with you just yet! Stay tuned!!
Make sure you follow Jana and see what’s next – fall=lots of Halloween themed deliciousness.
I will be the first to admit that the focus of this blog has never been photography. I don’t have a fancy camera, and didn’t even have an Instagram account in the beginning, now my largest social media channel. My ability to take pictures of food has improved tremendously over the past two years, but it’s always been something I never concentrated on enough. Sometimes I was too starving to take photos, sometimes I got off work late and there was no sunlight left for an ideal setup. I have a long way to go to hone those food styling skills, but I’m working on it with The Wonder Jam!
I connected with The Wonder Jam through Instagram (@thewonderjam), and had been admiring their photography work from afar. Then, a couple weeks ago I finally pulled the trigger and visited their studio for a photography class. The Wonder Jam is owned by the husband and wife duo of Allie and Adam Lehman, and they offer assistance in expanding your small business or “side hustle” in a variety of ways. Some of the services: building your brand, social media coaching, and of course, photography. The Lehmans and their team also prep the food and then shoot it for entire cookbooks, which I learned isn’t as glamorous as it sounds!
The class I took was Food Photography and Styling, essentially an intro to capturing food on film. It was iPhone-friendly (perfect for me!) and the group was a great mix of career photographers and amateurs who just wanted to take prettier snaps of food. At only $40 for 3 hours of instruction and light snacks, this class is such a tremendous value! I took notes throughout the session like a maniac. Allie and her crew set up different food scenes for us to try our hand at capturing, so it was interesting to see how these high-quality shots are developed from the ground up. I won’t give away all the secrets, but I learned how to set up layouts and backgrounds for shooting, how to add texture with napkins, and that painting produce with veggie oil gives it a perfect sheen. I can’t wait to take another class and learn more. Some of my shots have improved already:
Culinary Clue: The studio is in the same industrial strip as Watershed Kitchen + Bar. So schedule a class at The Wonder Jam, then mosey over to Watershed to test your newly-acquired camera talents on their cuisine.
Aside from a few bouts of stormy skies, central Ohio’s notoriously fickle weather has been gracious so far this spring. I’ve been soaking up Vitamin D all around town, from the ‘burbs to Olde Towne East and Italian Village. There were too many shots to share on Instagram alone (@cbusconnect) so a roundup post was the only solution. Get out and explore the beauty of Columbus and its food scene in springtime!
Flowers & Many Breads
Of course, there’s Clintonville’s actual Flowers & Bread Co, a carb-lover’s haven that screams spring. But Kittie’s Cakes has fig and goat cheese scones that pair perfectly with warm days, pile warm ricotta on crostini at Third and Hollywood’s steal of a happy hour, or head to Olde Towne East for the Angry Baker’s avocado toast.
In My Home Kitchen
I’ve been raving about rhubarb, and whipping up double batches of rhubarb syrup for homemade soda and killer cocktails. We’ve also been firing up the grill, enjoying Easter with family, and noshing on pimento cheese sammies for The Masters tournament.
Think spring when picking out your next meal! Alchemy Juice has the most colorful foods that your body will thank you for eating, Curio’s libations are a cornucopia of flavors, or stop by Cosecha and sample the fresh taste of the Hawaiian poké tostada, bursting with pineapple.
Where else in town do you enjoy spending spring? Let me know in the comments below!
It’s almost time for Columbus Craft Beer Week! This extravaganza of all things brewery-related transcends the hops scene into something that celebrates the culinary arts and local businesses as well. The capital city has embraced its beer-loving roots; after all, we are home to over 30 breweries. Plus, we can boast about the Columbus Ale Trail and the fantastic tours offered by Columbus Brew Adventures. But May 12-20, don’t miss some of the unique opportunities to savor some Columbus-made suds.
First on the roster is the brewing of the annual collaboration ale, consisting of 2 dozen local breweries uniting at Columbus Brewing Company to “mash in” the group-created beer and start the brewing process. The collectively created beer is dubbed Dysfunctionale, and is only available at select locations during Columbus Craft Beer Week on draft and in limited numbers of cans. Here are some shots from the initial mash in:
Throughout the week, your favorite bars and restaurants are also churning out some fantastic beer-centric dishes, having exclusive beer releases, and creating themed dinners. The whole week is capped off with the Six One Pour beer festival on May 20 from 5-9 at Huntington Park, featuring plenty of food, music, and of course, beer samples. These are some of the happenings that have caught my eye:
All week: Small Plate Pairings with The Market and Jackie O’s
I’ll be writing more about this for the March newsletter (Click here to sign up for the newsletter), but this week Columbus Culinary Connection celebrated its 2 year anniversary! 131 blog posts, 4,200 Instagram (@cbusconnect) followers, and 8.3 million pounds of cheese later, I’m still enjoying being a food blogger. It’s forced me outside my comfort zone in tasting new cuisine, but also in making new relationships. It’s been a creative outlet, and given me a greater appreciation for Columbus and all things Ohio. I’ve enjoyed looking back at the posts I’ve written over the past two years, and daydreaming about the places I’ve visited, and of course the food I’ve devoured up to this point. Here are some of my absolute favorites!
One of my very first posts, Rockmill is still a place that has a certain magic for me. The countless good times on the brewery’s grounds and in the idyllic horse barn-turned-taproom make this a spot I’ll always go again and again.
The original German Village location and the new Bexley Kittie’s cafe have some of my favorite treats in town. Bacon cheddar scones, immense Facecookies, and shop mascot Linus the Golden Retriever make Kittie’s a must-try bakery.
My mom was the guest writer for this post, and she’s the reason I am crazy about cooking. It’s one of my all-time favorite family traditions, and it’s been fabulous seeing so many other people take her recipe and incorporate it into their own holiday customs.
I love exploring, and have embraced my inner history nerd. Our mini vacation to Biltmore Estate let me combine my admiration for both fine dining and Downton Abbey, and I loved every second of it. I also used this post as a template for my Charleston Gazette article, another writing opportunity that blogging has afforded me!
The effort put into blogging is worth it soley because I learned about Fox in the Snow through blogger friends. What had I been missing? Only the cutest animal logo in town and some heavenly custard-filled donuts.
It’s been great seeing so many new foodie destinations pop up in Grandview recently, and there are some classic oldie but goodie spots as well. There’s something for every palette in this Columbus ‘burb. I need to get around to making another neighborhood dining guide soon.
I love the ease and variety that food truck dining brings, and I tend to seek out my favorites time and again. Por’Ketta’s family business is doing some really fun things, and my adoration has not waned even after eating that chicken sandwich a hundred times.