CMH Gourmand

Culinary Discovery & Misadventures in the Ice Cream Capital of the World (Columbus)

Route 62 BBQ: A Scouting Report

Posted by cmhgourmand on December 16, 2009


Route 62 BBQ
580 West Coshocton Street (SR 62)
Johnstown
740.967.2462
Closed Mondays

www.62bbq.com

Route 62 BBQ

Route 62 BBQ

I drove by Route 62 BBQ several times in the summer and fall. On my last driveby, I caught sight of the huge smoker in the back and a scent of BBQ in the air. These were good signs. As a Kansas City BBQ Society Certified BBQ judge, it is my obligation to investigate any potentially good BBQ joint.

On my scouting mission, I observed that the place has a loyal following of regulars, that employees know by name or ordering preference. The mix of themed and family photos as well as the bric-a-brac on the walls reflects a pride and passion in BBQ. These guys are serious about their craft and compete as a cooking team at competitions and cook offs. The restaurant seats about 16 inside which is fine since the bulk of business is carry out. BBQ was never intended for fine dining or tablecloths.

A wide array of meats and sides are served up daily. I need to sample more to officially opine on their smoking of swine, poultry and beef. Some of their sides did make a lasting impression. The baked beans are a combination of four types of beans bathed in a rich, browned BBQ sauce. Their skillet corn is simple and it is the simplicity that makes it wonderful.

I was also impressed by their pie preparation and selections. Shorty (all 4′11″ of her) mans the front end of the business. She also crafts their daily selection of pies (Peanut Butter, Pecan and Banana Cream). Shorty had no prior pie experience before coming on board. She spent her first three months in a pie making apprenticeship with one of the mothers of the owners. This pie protoge graduated with some fine pie making skills.

I was immediately impressed with the selection of sauce flavors which are named: Rootbeerbeque, Buffalo, Fools Gold, Gold, Carolina, Asian, Spicy and Hidden Stash. The sauces are rich and full flavored. They also offer a very tasty jalepeno ketchup. BBQ is about the meat…but in my experience it can’t hurt to have some emergency sauce.

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Cheryl & Company: Christmas Giveaway

Posted by cmhgourmand on December 11, 2009

On December 8th, I had the opportunity to visit Cheryl & Co. Headquarters for a behind the scenes tour of their operation. Those that read this blog may have surmised that I am a tour whore. I love to see how things work. Our tour guide Brian has been with the company for 22 years and was one of the two fulltime employees hired when the company first opened a production facility. He loves what he does. I am in awe of people that have a passion for their vocation – these seem to be few in number in my world. I could write about the tour, but I will defer to my fellow cookie tourist and the best baker I know Anna.

The food writer’s creed says and the FCC guides that full disclosure is warranted when there is an exchange of goods or services. I was given an incredibly generous gift bag as a parting gift of the tour. So, I am passing on the monetary gifts to my readers to help out with last minute shopping and maybe assist someone with a limited budget this season. My gift was the tour; your gift is the loot.

For all three prize giveaways I need you to e-mail me your name and mailing address.

Giveaway Item One

So here we go. How about a $100 gift card for 1 800 FLOWERS. I will draw from the entries at random on December 16th. If you win, I will mail you the gift card.

Giveaway Item Two

Behind door number two….. a boxed assortment of the new Cheryl and Co. buttercream frosted brownies! Same deadline, December 16th.

Giveaway Item Three – The winner was Kate!

The last offering is a $25 Cheryl and Company gift card. This goes to the first person that e-mails me with the year that Cheryl’s Cookies opened.

Here is my e-mail:

CMH Gourmand Gift Giveaway

Now that the excitement is over, it is time for a trip down memory lane. One of my first food memories was going to the French Market when Cheryl’s Cookies first opened. I loved the chocolate chip cookies with the giant chunks of chocolate in them. In my eyes, this is the first gourmet anything I experienced in my youth. I recall seeing Cheryl working there on more than one occasion. There was also a time when you could get cookies for 1/2 off or more during the last hour of the evening. I took advantage of that more than once. Cheryl’s Cookies was and still is a great local success story. As someone who spends a lot of time figuring out how to do something successful in the world of food – an inspiration of what could be.

A few other things I think are noteworthy. The cookies are still iced by hand…incredible for a place that has the capacity (though a rarity) to make 172,000 cookies in a day! And take a look at the cookie wrapper – no preservatives, when you think of the economy of scale of what the company does – that blows me away.

Here is a final tidbit. The peak time of the year for the company is Christmas. How about second most busy? It used to be Valentine’s Day, recently Halloween has taken the number two spot.

To learn more about what you might win take a look at:

Cherylandco.com

And a gift for those that do not win: you can use this code (BRN10) to save $10 on a purchase through January 31st.

Post Script Post:
December 16th, 9:16 PM
The winners have been selected and notified. Considering the odds of winning the entries were low – a total of 16 people. Also, I was intrigued by my demographics. Based on the entries provided my base is mostly generation X women living outside of 270. The Columbus Underground folks will have a field day with that. Regrets to those that did not win and Happy Holidays to the readers of this blog. Thanks to Erin, Brian and everyone at Cheryl’s for their hospitality to me and to the winners of the giveaways.

Posted in Gastronomic Stimulus | 1 Comment »

Pigging Out at Pig Iron

Posted by cmhgourmand on December 7, 2009

Best Nachos I know of...

Winter has me craving comfort and comfort food. My salvation can be found on a plate at Pig Iron BBQ. This perilously piled plate includes: lots of thick house made tortilla chips, homemade (vinegary) salsa, sour cream, chili with beans, jalapenos, cheddar cheese, beef brisket scraps and pulled pork. On the surface this may sound and look good. The concoction certainly tastes good. This can serve as a meal for one or two people. The tipping point and what warms my heart like the Grinch at Christmas is the price – at happy hour, these nachos are 1/2 off! Happy Hour typically starts at 2 PM during the week. So I can have these beautiful nachos and a large draft beer for less than $10 with tip included and skip the bar before the masses come in. These nachos can nip the blues.

As of for the rest of the menu, it is decent, with the pulled pork sandwich being the best bet of the bunch. Pig Iron is a spin off of Old Bag of Nails and includes some of the menu items from their sister restaurant – namely the gigantic fish sandwich.

Here are couple bits of Pig Iron lore: The building used to be a McDonalds and was one of the few Columbus area Golden Arches to close….ever. When the restaurant first opened the neighbors were not so happy. Typically Clintonvillians offer sacrifices to the restaurant gods to bring us eateries. However the gods can be fickle. When they brought forth Pig Iron it came with a big pink pick up truck in the front as art. Art lost out to profit and community. The truck is now less conspicuous but there is still plenty of pink on premises to keep spirits warm.

Pig Iron BBQ
5295 North High St
SOWO (South of Worthington) or NOMO (North of Morse)
614.885.4744

Posted in restaurants | Tagged: | 1 Comment »

Ann and Tony’s, West Jefferson Italian

Posted by cmhgourmand on November 30, 2009



Ann and Tony’s

211 East Main Street
West Jefferson
614.879.8897
Closed on Mondays
annandtonys.com

Two discussions on Columbus Underground (Great Italian Restaurants and cheap but good Italian food) reminded me I had one restaurant on my to do list for ten years – Ann and Tony’s. Why did I wait?

West Jefferson is not too far away. From the west side of Columbus (where 270 and 70 meet), it is just 10 minutes to “West Jeff” or one could take the long road on West Broad / Route 40 along the old National Road.

The term old school Italian definitely applies here. Ann and Tony’s permeates the feel of a traditional Italian family style restaurant. I knew I would love this place when I walked through the door and there were no reasons to feel otherwise during my meal. I do not get smitten easily, but when I do, I go down hard for the long count.

Many of the items are house made including small things that few choose to do any longer such as salad dressing and croutons. The pasta is made in house and tastes fresh. The sauce is made daily and simmered for a minimum of 6 hours before serving. Ann and Tony have passed on but their son Tom and his wife Judy have preserved the family traditions and recipes which make this a timeless dining destination.

The main menu is on the smaller side but there is an additional side menu of daily and seasonal specials. Even with a limited number of choices, it is still hard to decide so I suggest trying one of the combination samplers. You will have leftovers for the next day and I can attest that the lasagna is good hot or cold.

Spaghetti with meatball, lasagna and penna pasta

Fettucine alfredo, lasagna and Chicken Parmigiana

Ann & Tony's Restaurant on Urbanspoon

Posted in Road Trip, kid friendly dining, restaurants | Tagged: | 5 Comments »

PICing at my Food

Posted by cmhgourmand on November 27, 2009

We are what we eat. And when we eat out we are also subject to what restaurants, grocery stores, mobile vendors and others do to what we eat. The Columbus Department of Public Health keeps this in mind by offering two classes for food workers. Once class is a two day program called Serve Safe that covers all aspects of food safety, involves a test and for those that pass the test, results in food safety certification. The second class is called PIC (Person in Charge) which is for Managers, shift leaders, etc. that are in charge of overseeing food operations at events, business sites and restaurants. The PIC class is four hours and free. I choose the PIC class.

The class was attended by a wide variety of business owners who are very motivated to ask many questions. I learned a lot in four hours from a food business perspective as well as information I would want to know in my home kitchen. As customers – we want food businesses to have this type of training to protect our health and to save us from poorly cooked and handled food. As I food writer I want to know all sides of the story and this is one way to do it.

The topics covered included: FBI (Foodborne Illness), FATTOM (Food, Acidity, Temperature, Time, Oxygen, and Moisture), cooking and storage temperatures, setting up and using a three compartment sink, proper thawing techniques, and about fifty other things.

I was also able to meet and speak with some of the health inspectors that I have come to know (via e-mail) while I spent the past year learning about Taco Trucks.

Here are some handy links from class:

Ohio Uniform Food Safety Code

Columbus Color Coded Inspection Signage

Food Protection Program

Board of Health Restaurant Inspection Results

Posted in culinary knowledge | Leave a Comment »

Thanks? For Giving

Posted by cmhgourmand on November 22, 2009

It feels good to give. However a pause is sometimes needed between thought and action. Feeling good about doing something does not mean you met your intention of doing good.

I occasionally volunteer at the Clintonville Community Resources Center (CCRC) usually for the Sunday breakfast program. When there, I am reminded that there are many people in need. The people that serve those in need are in need of many things: time, money, volunteers, resources, etc. As I sort through donations I see many items that are not really donations but good intentioned misrouted trash or recycling. A used coloring book, a water damaged college textbook on computer science from the 1980’s and one odd sock are not gifts. The saddest thing that I see are donated food items.

CCRC has a Wall of Shame, which is really a set of shelves. The wall is a collection of the most unusual and upsetting food donations. I took some photos to share with you.

The black stuff were mini corns....

Cheese Whiz turns brown after a while, this one is from 1994

Moldy Marshmallow Creme - not even full

Food Club is from the Big Bear era.....

Chrome Polish..mmm, mmm, good!

I know many of these items arrived by accident. However a few extra moments could have saved the wrong items from arriving at the wrong place. Whenever you drop off a box of donations it needs to be sorted – that takes time and labor. When your donation can’t be used it needs to be disposed of – that takes time and money. A donation that can’t be used is actually an anti-donation – it steals resources from the organization.

In the realm of food, the item that has been lurking in your cupboard because you did not want to eat it….. someone else probably will not either. How will your donation be used with the more typical items that are donated? A breakable glass jar of exotic olives, is not going to pair too well with the more typical and easily transportable bulk donations of pasta, peanut butter, canned tuna and canned tomato sauce. Many of the food donations go to families with small children who are not known for their culinary courage.

The best donation to make is often monetary which does not need to be sorted, shelved or carried and has an infinite shelf life. Information I have read indicates that a $1 donation can translate to a meal for five people – that is impressive. The Mid Ohio Food Bank is a an organization that does an exceptional jobs getting food to those that need it. A growing percentage of their meals are coming from Ohio farms to avoid having fresh produce perish in the fields.

So now that I am done with that rant, let me move on to another that is exacerbated by the holidays. People also feel good about recycling but too often I see people recycling wrongly especially around the holidays. The thing that drives me to absolute rage are overflowing recycling dumpsters. Here is a general rule to be a good citzen – if the dumpster is full – don’t dump your materials on the ground nearby and complain as you drive away that “someone should do something.” That someone is you. If the dumpster is full move on to another location or find out when the dumpsters are going to be emptied and come back later. The massive amounts of recycling and junk floating around overstuffed dumpsters after the holidays do not inspire non-recyclers nor do they inspire people to want to offer their property as a dumpster location. As for the heaps of materials that are left at the side of the dumpsters and scattered by the wind – that is known as litter – which is illegal – and cleaning up that mess takes time and money that could be invested in better recycling services. Please flatten and cut up your cardboard boxes, crush aluminum cans, smash down plastic bottles and try to leave room for the next person that wants to feel good about dumping recycling instead of having it in their trunk for another week.

So, if you want to do good – do so with more than good intentions and know that everything you give needs to be received to make the effort used to get it from you to the person that receives it worthwhile. No one wants a rusty can of mushroom soup. When you recycle, remember that recycling saves resources but costs money, so when you recycle poorly, you are taking money away from the recycling system.

Posted in food | 1 Comment »

Oakvale Farmstead Cheese

Posted by cmhgourmand on November 19, 2009


Oakvale Farmstead Cheese
1285 State Route 29
(about 4 miles North from I 70 on SR 29, less than 1 hour from Columbus)
London
740.857.0000

Oakvalecheese.com

Cheese lovers might be surprised to find a farmstead cheesemaker in the rolling hills and winding roads of Madison County. I certainly was because when I tapped my breaks as I noticed the Oakvale sign, I had completely forgotten about the pick up truck tailgating me. He moved on but I stayed behind to investigate.

I have tried Oakvale cheese at many farm markets and events at the Hills Market over the last couple years but I never placed where the Oakvale was in my mind. Fortunately for me, they were open and I happened to catch Jean King in between chores.

Jean and her husband Dale along with their daughter Dena, Randy Finke and the family dog run the cheese operation at the King farm. The family has been in the dairy business for five generations. As a farmstead cheese maker the milk for the cheese comes from the cows of the area which are mostly Holsteins and Brown Swiss cows. The cows eat local corn and graze on pastures near the farm. The cheese making process can begin hours after milking. Tudy is the senior cow of the herd and has been on the King farm for over 17 years.

Oakvale makes Gouda cheese in the following varieties: young, aged, caraway, Jalapeno and Habanero. They are also starting to work on smoked cheese and other products. The cheese is made with raw milk and aged 60 days (or more). Tours are available of the facility by arrangement. If you arrive and no one is around, you can self serve your order and pay when you leave. Jean says this honor system has worked very well and in some cases she has had wonderful thank you notes written by customers she has never seen.

Self Serve

On December 4th and 5th, Oakvale is having an open house where visitors can see everything in action, sample cheese and get 20% off all cheese purchases. It is a rare opportunity to buy cheese at the home of the people and cows that make it possible so make the drive and stock up of the holidays.

Posted in Road Trip, cheese | Tagged: | 2 Comments »

Mid Range Deals and Steals

Posted by cmhgourmand on November 14, 2009

In the last deal installment, I shared the downlow on how to get high end grub on the cheap. This time the focus is on high value for low investment at mid range restaurants and eateries.

Special thanks to CMH Gourmand readers and Columbus Underground posters for some hot tips, reminders of deals forgotten and research support. As you will read – it is hard to go wrong with this mostly B list.

Banana Bean Cafe
www.bananabeancafe.com
Banana Bean hosts a Happy Hour Monday to Friday from 4 PM to 7 PM. Features include a free basket of chips with house made Salsa and $2 Margaritas and Hemingway’s (rum based). I would avoid the twitter feed for this place as it tends to meander.

Barcelona Restaurant
www.barcelonacolumbus.com
The best deal here is on Wednesdays, when a three course paella dinner is offered for $25. You will have leftovers for sure for the next day.

Barrio Tapas Lounge
www.barriotapas.com
On Tuesdays Tapas are two for one all day. Come in with a couple friends, explore the menu and eat on the cheap with a mojito on the side.

Basi Italia
www.basi-italia.com
Basi is not a spaghetti and meatballs type of place but on Mondays, the restaurant goes retro with a twist. For $20 you can order a three course meal: salad, generous plate of pasta with a giant meatball and dessert. Meatball Mondays has been rolling on for about one year as a wonderful introduction to this Victorian Village gem.

Bodega
www.shortnorth.com/BodegaCafe.html
Too cool to have a easy to find web site but hip enough to have 50 excellent beers on tap and good bar food to boot. Bodega boasts the best (not the most, but the best choices) draft selection in Columbus. Every one of those drafts is half-off during Bodega’s happy “hour” from 4 PM to 8 PM weekdays. The crowd favorite is the $1 grilled cheese special on Mondays.

Burgundy Room
www.burgundyroom.net
The deal of deals for wine lovers are the monthly 30 for 30 wine tastings – 30 wine samples for $30. This is great practice for becoming a wine judge. Burgundy Room recently extended their happy hour to both the bar and restaurant and added an extra hour making it from 4 PM to 8 PM. There are drink specials starting at 4 PM and a limited menu of half-priced tapas from 5 PM to 8 PM.

Columbus Brewing Company (CBC)
www.columbusbrewingco.com
Pizza and a Pint Nights: Monday through Thursday. Get a wood-fired pizza and a pint of Columbus Brewing Company beer for $12. This was a deal when it was $10 but still not a bad meal for less. If you have not had a CBC beer before, the beer flight is a great introduction to their craft brews. It is worthwhile to sign up for the CBC mailing list, they rarely send anything to you, but when they do, it is a deal, such as when they tap the first keg of a new brew. The keg tappings are on Thursdays with free appetizers flowing at the bar for the event.

Due Amicci
due-amici.com
Moving on to the D’s, Due Amicci is on the A list for many downtown lunchtime diners. After work, there is a $10 Pizza & Drink Happy Hour from 4:30 PM to 6:30 PM Monday to Friday. If you love the pizza and pastas you can buy $125 in gift certificates for $100 to save more down the road.

Other deals:


Cocktails at the Conservatory

www.fpconservatory.org/cocktails.htm
If you have never been to the Franklin Park Conservatory, try a Thursday evening. Ten dollars gets your through the door and in exchange you get $10 in food and drink tokens, music, the deserts, rainforests, and other microclimates of the Conservatory with a side of Chihuly. I feel down right sophisticated and peaceful sipped on a cocktail by a waterfall in the rainforest. In the dead of winter when I am craving my other home in the southern hemisphere, this is my consolation prize.

(most) Thursdays from 5:30 PM – 10 PM
Free Parking
21 and over.

Did I miss some spots? Absolutely, there are two I am keeping to myself. If you have more suggestions, please share via the comment section.

Posted in Gastronomic Stimulus | 2 Comments »

O’Betty’s Red Hot Dogs and Sausages, Athens

Posted by cmhgourmand on November 11, 2009

Brat, Dog and Fries


O’Betty’s Red Hot Dogs and Sausages
15 West State Street
Athens, OH
740 589 6111

O’Betty’s Red Hot Web Site

This is somewhat recycled content but I just returned from two days in the Athens area and I wanted to make sure I gave O’Betty’s its due. So here we go. Of the many things that connect my soul to Athens county, the strongest is a hot dog shop. Well, not just any hot dog shop – the best ever, anywhere. O’Betty’s won the dining hearts of Athens since it opened in 2003. It has been voted best Hot Dog most years since 2004. The hots dogs names, decor and vibe are inspired by burlesque babes from the first half of the 20th century.

The hot dogs are 5 Star all beef dogs with a natural casing (one of the best commercially available hot dogs in the country). There are twelve “varietease” of dogs including a create your own style and tofu dog for vegetarians. If you want a Chicago style dog – go with the Salome – “Dance of the 7 Veils” – sport peppers, sweet relish, pickle spear, diced tomatoes, diced onion, Stadium Mustard, and celery seed. Many kinds of toppings are available as well as salsas from Casa Nueva, baked beans, mushrooms, and on occasion, homemade corn relish and pepperjack cheese. When possible all topping are locally produced and sourced.

Fries

The dine in area accommodates about 16 people. On a Friday or Saturday night expect long lines of college students outside O’Betty’s waiting for their chance to get the perfect hangover food.

Another bonus of O’Betty’s – the in-house Hot Dog History Museum / Weiner Hall of Fame. The items in the collection were amassed by Bob Satmary and are continually added to by customers.

HD Museum

Owners Bob Satmary and Ryan Stolz enjoy what they do and clearly put service and fun first for the business. They are always chatting it up with their friends/customers. And they like to mix things up as well. In the winter – expect some tasty soups to keep warm and all year long expect special hot dog combos to keep things hopping (last one I experienced was a Mango BBQ sauce dog with bacon – yum!). And in August of each year, Bob and Ryan celebrate all things hot dog culminating in a hot dog eating contest which I wrote about earlier this year. If you are very lucky, during Christmas week, you may have an opportunity to see the display of 3D Jesus items from the 50’s in the back room.

O'Betty's Red Hot on Urbanspoon

Posted in Athens, Road Trip, hot dogs, restaurants | Tagged: , | 1 Comment »

Signs of the Times

Posted by cmhgourmand on November 9, 2009

Thoughts? I don’t do beer for breakfast but I do drink Champagne before noon. Any guesses on where I found this wisdom?

Posted in Clintonville, beer | 5 Comments »