CMH Gourmand – Eating in Columbus & Ohio

When in Rome: The Art of Eating, Drinking and Traveling Abroad

Posted by CMH Gourmand on June 12, 2014

I will modify the classic saying: When in Rome, eat as the Romans eat. While only in Rome long enough for lunch between connecting from plane to train, I was in Italy for an extended period of time. It was the first time in four years that I have the time and opportunity to travel the way I prefer: longer than a three-day weekend and with an opportunity to spend several days in one place to really drill down into a town to a point that I feel I know it well and feel like a local. The place I chose to cocoon was Monterosso al Mare in the Cinque Terre. I was in Monterosso about ten years ago as a detour during a Contiki Tour (for all of 6 hours). I told myself that if I came back to Italy, this would be exactly where I would spend my time. It as great. But let me back track to the big picture.

No matter where you travel, you can enhance your trip by doing a small amount of research to figure out what the locals eat and what foods are unique or special to the area. Just about every place has a style of food it excels in or some regional fruit or vegetable you won’t see on your table at home. Food defines a place and a culture. From the Aborigines of Australia to the neighborhoods of Chicago, every tribe has something that is unique that is worth trying and remembering as part of your experience. Figuring out these signature foods and seeking them out can really make a holiday more fun and enjoyable and more importantly connect you to the people and place you have invested your time and your money to explore. I’ve eaten bush tucker in Australia (ants, roots and more), Kava in Fiji, Bull Balls in Honduras, Poutine in Montreal, 13 Italian Beer Sandwiches in one day in Chicago, etc. etc.

If there is not a local food then there is certainly a local place – a diner, favored restaurant or tavern where the locals go and the tourists don’t. You can search Yelp and/or Trip Advisor or Rick Steves and/or Frommer’s to find these places but it is critical you to validate those suggestions with some local interaction. Ask someone, anyone when you arrive – a store clerk, cab driver, anyone you interact with about where the locals eat and you are bound to find a great spot that no one has written about that is as good or better than any place that is on the radar of everyone else.

I’ll use my honeymoon in Italy as an example.

A quick google search, supplemented my own knowledge and notes I made from the various travel guides I browsed before departure. I had be a good idea of what to look for that was unique with a minimal investment of time. I found overviews from Rick Steves, The New York Times, and Walks of Italy to name a few.

Italy, in particular, is a food lovers dream. While Italians might not be overly concerned with their trains running on time, they certainly take their foods very, very seriously. The first example of that is DOC. In a nutshell, for a food to use the DOC label they must be able to show that it was produced in a defined region, using specific methods while maintaining a high standard of quality. The Italians also have an upgrade of that listed as DOCG. The European Union uses Protected Designation of Origin in a similar manner. As a general rule, if you see this notation, you can count on a high level of quality. The DOC applies to (the items I ate in great quantity) wines, cheeses, meats and even pizza. Yes – in Italy, the best pizzerias take pride in displaying their DOC certificate and using DOC ingredients.

Speaking of Italy and food, gelato was a priority for me and this in particular is a food you need to do some research in advance to enhance your experience. First know the rules. It is OK to ask to taste flavors as long as you don’t taste too many and it is not too busy. Italy is very civilized in how it approaches ordering gelato. You pay for your treat first and then you take a ticket to have the order filled. How many times have your ordered ice cream only to find that you are balancing your wallet and other things while trying not to drop your cone. Know what you want. When you walk in to a good gelato shop it will be busy and filled with people who pop into one every day buzzing around like a beehive, so when to wander through the door like a deer in the headlights you need to know what you are doing. Don’t freeze at showtime – know if you want a cup or cone, and if you want 2, 3, 4 or 5 scoops and don’t be afraid to point if you can’t pronounce the flavor that looks good to you. Look for this phrase by the name of the shop – gelato artiginale. The Translated term is artisanal gelato – which means small batch, all natural ingredients and made fresh daily. Also keep an eye out of metal storage containers and serving scoops, plastic does not fly for holding or delivering the good stuff. Yet another term to look for is produzione propria which means made on premises.

There were definitely foods that I was on the look out for because I knew they would be unique to the regions I was in or at the very least the best of the best in the areas that excel at producing and extol the merits of their labors. Number one on the list – mozzarella di bufala or Buffalo Mozzarella. You can find this in the states – but it is typically really expensive, not overly fresh and rarely exceptional. In Italy, it is easy to find, almost always reasonably priced and exceptionally good. Having eaten enough pizza in Italy to the point that I opted not to order any in our final three days, I have decided the only thing that really justifies the intensity in which people rave about “real” Italian pizza is buffalo mozzarella – that shit is good and it makes the pizza.

Other foods I sought out due to my pre-trip research: Mortadella ham, speck, pesto and any cheese I could lay my hands on.

I think that gives you an idea of some of what a small investment in time can give you in return.

Something else that is work researching is making sure you know how to say a few basic food and transactional related phrases in the language of the country you are visiting. Hello, Goodbye, Please, Thank You, Excuse Me, How Much, and Check Please (otherwise it may never come). Those few phrases will grease the wheels of international exchange and reduce your likelihood of being perceived as an asshole.

I’m going to list our a few of our favorite places in Italy

Rome: Lunch near Termini Station
Da Tudini
Via Cavour
This place was chosen at random after looking at the menu and seeing there were plenty of seats. We had one of the best pizzas on our trip, a good pasta dish and one of the best salads as well. Our service was decent, if not a bit befuddled and confused with our table being traded off by 6 or more employees.

Naples
L’Antica Pizzeria – Da Michele
Via Cesare Sersale 1
This was a great old school pizza place. It looked exactly like I would have wanted a pizza parlor to look. Our pizza was good but we made an ordering error. We did not know this was the place mentioned in Eat, Pray, Love until we finished our meal. It was then that we saw the quote from the book on the wall which said that the pizza with double buffalo mozzarella was the way to go. That is what we wished we would had ordered.

Casa Infante
Via Toledo 258, Piazza degli Artisti 4-5, Via Chiaia 189, Piazza Vanvitelli/Via Scarlatti 84
Really good gelato in the quintessential gelateria.

Pizzeria Attanasio
Via dei Tribunali 379
Really good deep fried things and good pizza. The place was not crowded, as were our other two choices, but they did an incredible amount of carry out business while we were there which is a good sign that the locals liked that place.

We stayed in Naples for two days, that was more than enough time. Naples is the armpit of Italy, avoid staying there if you can. Our hotel there was excellent which helped a lot.

Monterosso al Mare

Where to stay
Albergo Marina Via Buranco 40
Owned by a great couple who provide breakfast and lunch everyday as well as plenty of beach gear including a kayak.

Where to eat
Da Eraldo
Piazza Matteotti
The owners of Albergo Marina (named after the wife) also have a tiny cafe just down the street named after the husband. The Antipasta for two is an artisinal delight and was my best meal in Italy. Read the Trip Advisor review for good photos and pics (just ignore the June 11th review, that woman is clearly an idiot).

Enoteca da Eliseo
3 Piazza Matteotti
I’ll defer to the Trip Advisor review for pics and details. Mrs Gourmand and I visited five nights in a row and only missed a sixth because they were closed. The local wine selections were deep, the grappa list was numbered in pages and the knowledge of the owners on everything in the shop was extensive. This was also where we discovered the concept of the bar snack (cicheti), which is ubiquitous in this region of Italy. Here the snacks were three small glass dishes with peanuts, capers and olives.

Pizzeria La Smorfia
Via Vittorio Emanuele, 73
I loved this place. They have 78 pizza combinations to choose from. I’m deferring to Trip Advisor again.

Our greatest discovery in Italy you ask? Lemon Fanta. We consumed this at almost the same rate and volume as we consumed wine (everyday, as often as possible). What makes this Fanta better than Fanta stateside. The sugar was real and there is 12% real lemon juice in each can or bottle. This was addictively good.

Now I’ll add some bonus content with a list of rambling general suggestions for traveling

Yes you can travel with just one bag. I used a bag that converts to a backpack. Mrs. Gourmand received the same pack for Christmas and she used it on this trip with great success!

Make copies of your passport, credit cards and all of your tickets to keep in your bag in case you lose your primary items

Make a visit to a used book store to take some reading material you can leave behind when you finish each book

Look at every travel guide you can find at / from the library before you buy one. I prefer Rick Steves for Europe and Frommers for elsewhere

Sometimes I just pack a guide from the library and hope I don’t lose it

Post It Tape flags are really handy, take some

Stay at a bed and breakfast when you can, it is a great way to connect with people

Try to travel off-peak (Mondays to Wednesdays) for better airfare and fewer crowded flights

If you are like me and you have enough reusable shopping bags for a lifetime take a couple with you in your bag. They come in handy for lots of things: dirty laundry, an extra bag, extra padding if you need to wrap something to bring home or a unique gift (or trade) for someone you meet on your trip.

Always take more socks and pens than you think you will need

The best all around travel footwear in a pair of Merrill (Saugatuck Fisherman Sandal) or Teva closed toe sandals – light weight and easy to slip on and off – they are the perfect second pair of shoes, great for hiking or the beach

Take a couple extra 1 quart ziplock bags. They come in handy for things like packing a lunch for the day (that you purloin from the breakfast bar) or covering dirty shoes before you pack them for the day

When someone from the USA asks you where you are from, say Columbus. When someone from another country asks you where you are from say Ohio

Posted in culinary knowledge, Food For Thought | 2 Comments »

The Big Pitch: So You Want to Be a Culinary Rock Star?!

Posted by CMH Gourmand on June 9, 2014

There is an event called the Big Pitch coming on June 21st and June 28th.

If you have been kicking around the idea of launching a food based business and needed some extra help to get started, this will be well worth your time.

If you don’t have a pitch but would like to sample selections of from some of the city’s up and coming food phenomenons then you should enjoy this as well. Please share this with a friend that has been talking able making the “jump” into the big leagues. And please share this with friends that like to eat.

A link to buy tickets to both events (June 21st and June 28th) is HERE.

Below I have more information on the event from Bob Leighty, the event coordinator.

Calling all Food Entrepreneurs! We need YOU and YOUR FOOD at The Big Pitch at http://www.FoodStartOhio.org.

On June 21st, at Franklin University, we’re going to have 30+ entrepreneurs providing “tastings” of their products. The general public will buy tickets to attend, and each person attending will be able to taste one of each entrepreneur’s products, and then vote for their pick for best restaurant, best mobile food, and best food product. We’re estimating that about 200 members of the public will attend, eat, and vote. We’ll tally up the votes at the end, consider your business plan info, and select the top three finalists in each of the three categories (9 total entrepreneurs) to invite back on the 28th.

On June 28th, at Franklin University, we have a panel of judges for each category (4 to 5 judges per category) and each of the nine finalists will cook for their panel of judges. In addition to cooking, you will make your “big pitch” to the judges for why your product is good and why you should win the cash and mentoring. Each panel will rank their top three entrepreneurs. We’ll announce the results, and then have a party, pizza from Donatos and ice cream from Jeni’s. The intent of the party is to give folks the opportunity to mingle with the judges, other winners, and general public. This should be a great networking opportunity.

These are the prizes in each of the judged categories:

1st place: $1000 plus a year of free mentoring
2nd place: $500 plus 6 months of free mentoring
3rd place: 6 months of free mentoring

For mentoring, we will match two or three mentors with each entrepreneur. Each mentor has committed to at least 1 hour of mentoring per month. I am looking to match mentors with entrepreneurs according to your needs. We have packaging experts, marketing experts, restaurant experts, mobile experts, business plan experts et al. So, if you get mentoring, you will get two or three experts giving you a least an hour of their time each month.

Judges are: http://www.foodstartohio.org/meet-our-judges.html

Mentors are: http://www.foodstartohio.org/meet-our-mentors.html

To register, we need you to fill out the online form from this page: https://www.wsbaohio.org/about/big-pitch.html

We need your info, $25, and a commitment to prepare tastings for 200 folks for the 21st.

Both events will be covered in the Metropreneur, Business First, and other places as well as lots of publicity through social media. And of course, on the 21st, direct in-person exposure to over 200 potential customers.

All questions to: Bob Leighty at: bobleighty41@gmail.com

Posted in events | Tagged: The Big Pitch | Leave a Comment »

The Official Food of Columbus?

Posted by CMH Gourmand on May 24, 2014

The Dispatch is running a poll, until Wednesday May 28th, for people to vote on what should be the official food of Columbus.

After some vetting, five candidates were selected:

Columbus Style Pizza

Schmidts Cream Puff

The White Castle Slider

Schmidts Bahama Mama

Buckeyes (the candy for those of you not from Ohio).

I would cut that list down to three. If something is going to be the official food of our fair city then it should be iconic. The candidate should be unique to our city….or ubiquituous within 270. The connection to our borders and our people should be strongly defined and documented. Using that criteria (mine) then we eliminate both the Schmidt’s Cream Puff and Buckeyes. Cream Puff’s are far from unique to Schmidt’s or our region so that is an immediate write off. Just being good does not make it our official food.

As for http://www.dispatch.com/content/stories/food/2014/05/21/official-food-poll.html, the origins of this tasty treat start in the 20th century but no sources connect the candy with Columbus. Also – the desire of many to somehow connect this peanut butter and chocolate delight to our local football cult is too distasteful to consider adding fuel to that fire.

And then, there were three.

Let us consider the White Castle Slider. While not created in our city, it has been perfected and refined here (Columbus has been the company corporate headquarters since 1934). That gives the burger some credibility. If White Castle had originated here instead of Kansas, then I would have supported the slider as the ONLY choice….but alas, the slider, slides out of the running.

The Bahama Mama, a slightly spicy pork and beef sausage has been around since at least 1968. It’s past includes a lawsuit against Nassau Nellie for trying to imitate the unique mix of meats, spices and preservatives that make a sausage a Bahama Mama. Schmidt’s won that lawsuit. But – ultimately, it is a still a common sausage with a bit of customization and good marketing.

My vote, goes to Columbus style pizza. For origins, we can go back to about 1953 when the first pizzeria’s opened in the city. Examples of the style include Donato’s, Massey’s, Rubinos and more. And in my book, if you choose to pick a food to be an icon for a city then that food should generate passion. Columbus style pizza does that, people either love it or hate it. So I say we vote for Columbus style pizza.

Thinking long and hard, I could only come up with one other candidate, The Frosty. The signature dairy based treat (it is not ice cream) has been the mainstay of Wendy’s since day one in 1969. As a dairy product – it does have a unique recipe and chemical composition that is not easily imitated outside the walls of Columbus’ premiere fast food chain. The only problem is, it is not exceptionally good, just exceptionally easy to find.

So what food deserves to win?

If you want to cast your vote, the link is -> HERE.

It is too late for a write in vote for another food.

We will see who wins the Dispatch Poll on after May 28th, but because it is in print does not mean it is right for our city or right for you. But being the Dispatch, we can assume that it will lean to the right. I do hope Columbus Style Pizza wins the votes of the people of Columbus.

I’m saying Columbus Style Pizza is the best food, of all we serve in our city, but I think it does serve as the best Icon, let me elaborate why. Back to CMH Style pizza and my thought process. And iconic food should be ubiquitous to the place. There is more than one place in NYC to get a New York style hot dog, New York style pizza, a reuben ora New York style bagel. The same is the case with the Chicago style dog or beef or deep dish pizza – ubiquitous. Philly Cheesesteak – Ubiquitous. Columbus style Pizza….ubiquitous (and in its best form Iaconos, really very good). Not taking anything away from Buckeyes, Bahama Mama’s and cream puffs, you just can’t find them in multiple places from multiple people. You can’t line drive a softball in our city and avoid a Columbus style pizza, so like it our, not, I think it is something to stamp some civic pride on.

(My name is Jim Ellison and I approve this message).

Posted in Food For Thought | 1 Comment »

FREE: Be a Guest at the Jeni’s Book Launch Party on Friday May 30th

Posted by CMH Gourmand on May 23, 2014

Hey Duders. Do you want to take a friend with you to a book signing party with Jeni Britton Bauer on Friday May 30th starting at 7 pm? Not sure? You can read more details -> HERE.

The book is her second and is titled Jeni’s Splendid Ice Cream Desserts.

If you are still on the fence about wanting to go, watch this VIDEO.

I’d go but next Friday I’ll be in Italy eating gelato. My holiday is your gain.

I have two sets of two tickets so there will be two winners.

To win you must answer one of the following two questions correctly. The first two people to provide correct answers win the tickets. If you win I will e-mail your name to the will call table at the event and I’ll contact you by e-mail to let you know you won.

The contest ends Sunday at 1:00 pm.

Question 1: Jeni worked at two Upper Arlington area businesses as a teenager. Both played a big part in planting the seed of her ice cream dreams. Provide the name of one of the two businesses.

Hint: The businesses are neighbors. Another Hint: The answers are within the body of work in this blog.

Question 2: What was the name of Jeni’s original ice cream business?

Hint: See the other hints.

OK, now is your time to win. Post your answers and your e-mail so I can let you know you won!.

Posted in events, ice cream | 3 Comments »

Flat Top Pizza Company: New to the Streets

Posted by CMH Gourmand on May 20, 2014

Cuisine: Pizza, Ice Cream, Soda and Seasonal specials

Website
Facebook
Twitter
614.285.4309

We begin with a bit of Columbus Mobile Food culture. You may have heard of Mikey’s Late Night Slice, a guy named Mike started the first mobile pizza empire in the city. Then you may have heard of Pizza Mike, Mike Evans owned the first restaurant (pizzeria) in Westerville to serve booze in the dry city. Then his pizzeria burned down. Mike was on the Great Food Race and used that experience to start a food truck last year. And then there is Mike and Other Mike. In 2012 a couple of lads working on a food cart decided they needed to do something different to stand out from the cart crowd, so they started doing a grilled cheese style pizza on a cart. The concept worked but they found a cart limiting so they started working on a truck. It took a lot longer to build out the truck than expected so Mike opted for full-time employment while Other Mike continued plugging, painting and paying away on the Pizza Truck. Other Mike is owner/operator/dough slinger Mike Cyan. The lesson of this paragraph – if your name is Mike you are probably running a pizza truck. The name of the truck is an homage to how the pizza is crafted, on a flat top grill.

Flat Top pizza is much more than pizza. The menu also includes truck made ice cream and craft soda. Future menu items may include pepperoni rolls, cinnamon rolls and soups.

The pizzas start with homemade dough and high grade ingredients. The sauces and pesto are made from scratch.

The ice cream is made in small batches and served in scoops or floats.

The soda pops are hand crafted as well with a mix of traditional with not so traditional flavors. Mike makes special syrups and flavorings for each pop, which are mixed to order.

As for the name, Flat Top Pizza is made on a grill not in a pizza oven. The end result still combines pizza with a little grilled cheese char.

We like the look of the truck as well (as do many of the other food truck owners in town). Mike spent a long time crafting his truck, doing almost all of the work on his own. There is a cool retro look to the Flat Top (a Grumman truck, older than Mike is) with wood doors integrated into the design. Adding to the retro, pizza to go is served in paper bags (the way pizza was served back in the 1940’s and 1950’s). Flat Top officially launched in May 2014 so keep an eye out for truck as it starts to build a following at the usual spots. The easiest place to find Flat Top in action will be at Zauber Brewing Company, check with the truck and the brewery for schedule information.

Posted in gelato, ice cream, Locally Sourced, Mobile Food, pizza | Tagged: Flat Top Pizza Co., Other Mike | 1 Comment »

Rambling House Soda Pop: The Toast of the Town

Posted by CMH Gourmand on May 17, 2014

Rambling House Soda Pop is definitely a family affair. The business is owned and operated by husband and wife John and Jen Lynch. John’s brother works in operation full-time crafting soda and all of the many tasks that are needed for soda making and bar management. John’s dad is involved in the business as well. It was a long rambling road to get to Rambling House. John has operated a nano brewery in a garage at his house for about a decade. He made great craft beer and soda to share with family and friends. Every year John and Jen host a party with beer and soda as the focus of the evening. I was able to attend once and I was instantly enamoured with the beverages.

The family had planned to open a brewery and eventually secured a building they thought would be a great location to grow a small brewery and taproom. However, even a small brewery requires a large amount of capital and over the course of the last two years many other breweries have tapped into the local market making the scene much more competitive. John has always been dedicated to his dream so he picked up a job at growler shop and started working for a local brewery to expand his knowledge and experience. Last year, the family decided to take a different path on the way to their dream. They decided to focus on craft soda and operating the building as an event space.

Last year, during Comfest, they decided to roll out their sodas and use the festival to get feedback on their different flavors and recipes. The sodas were a hit. Shortly after, they started transforming the space into a production facility, bar and music venue. Rambling House now offers a full service bar with a focus on local spirits and craft beers as well as cocktails which highlight their craft sodas. The space itself has become a destination for bluegrass and folk music with the place popping four to five nights with great local and regional acts. The Lynch’s have also partnered with Paddy Wagon and Tatoheads to provide food on peak days. It is a great venue. (Sidenote: Galaxy Cafe fans of yesteryear will be happy to know that Ricky Barnes plays Bluegrass in the house on occasion – se blurry photo below).

A few months ago I interviewed John on Foodcast so you can listen and learn more at the link -> HERE.

You can find Rambling House straddling the border between Old North Columbus (known to some as So Hud) and Clintonville at Hudson and Indianola. Since the John and Jen are long time Clintonvillians the space also shows their committment to keeping their business uber-Local. Soda selections include Cola, Root Beer, Sasparilla, Orange and Ginger Ale. The sodas can also be found at Weilands and The Ohio Taproom where they can be purchased in growlers. They drink well on their own or in a cocktail.

The best place to check out the sodas is at Rambling House itself before, during or after a show.

Rambling House Soda Pop
310 East Hudson Street
SoHud

Posted in beverages, Clintonville, cocktails, events | Tagged: Rambling House Soda, Rambling House Soda Co., Rambling House Soda Company | 1 Comment »

What’s New at Smokehouse Brewing?

Posted by CMH Gourmand on May 7, 2014

So what’s new at Smokehouse Brewing? Well a lot. But I suppose I should backtrack a bit. Smokehouse Brewing is the new name for Barley’s Smokehouse and Brewpub. First, I should caution you not to panic. The Smokehouse Brewing of today is largely the same as the Barley’s Smokehouse and Brewpub of last week. The owner is the same, so are the staff, so are the brewers and the beer. And what may alleve the most panic….so are the wings. The wings are still brined, smoked and grilled before they are served to you. So now that I have made things a bit more clear and reduced the likelihood of an anxiety attack, let me go back, back in time to the origins of Smokehouse Brewing.

The building has a long history in Columbus dining. It was once Jack Bowman’s Suburban Steakhouse home of the nation’s first salad bar (although a few other places debate this). Then it was a B.J. Salvi’s…oh, Pasta Salvi, how I miss you. In 1997 (or 1998 depending on a few interpretations of various things) Barley’s Smokehouse and Brewpub was born. Most of you know of Barley’s Ale House #1 located downtown. And 95% of those folks that know, know that Barley’s Smokehouse and Brewpub was connected to Barley’s by ownership until 2012. Smokehouse Brewing is still owned by Lenny Kolada. Angelo Signorino Jr. is still the head brewer in the house. While the name change was announced a few weeks ago, today, May 7th, is the day that Smokehouse Brewing decided to go big and stay home with a new menu. Many menu favorites of the last 15+ years are still on the menu but if you are a regular afraid of change, I encourage you to take the plunge into these new selections. If you have never visited, this is your opportunity to see what a brewpub can deliver (this is not a fish and chips joint).

I visited on the first day and as a rule, I never write about a first visit or a new menu. It’s not fair to anyone, but I’m OK breaking my rules in this case. With the assistance of Mrs. Gourmand, we tried out three of the new menu items. First on the list, Smoked Bahn Mi. As a disclaimer, the Bahn Mi is a favorite sandwich of mine so my standards are unrealistically high. As an additional disclaimer and sidenote, my favorite Bahn Mi’s are at Mi Li and Indochine and my favorite Bahn Mi inspired sandwich is the Bahn Meanie by Green Meanie. Those three are stiff competition for any contender. Smokehouse Brewing’s spin on the Bahn Mi involves: a thick pile of smoked ham, ample roasted pork, pickled vegetables (mostly onions), a light slathering of sweet chili sriracha aioli, shredded carrots and jalapeno, a dash of cilantro and mint on a Dan the Baker Baguette. If that sounds good, let me assure you it also tastes good.

Next on the table, the Greek Lamb Burger. To begin, I must admit that I made a rookie mistake with the new menu. I did not look at the add on’s for the burgers. While it was not needed, I wish I had asked for Double Smoked Thick Cut Bacon on this burger. The lamb burger was simple which made it simply good – the ground lamb was well seasoned, cooked just enough and served with tzatziki sauce and crumbled Feta cheese. The burger was skewered with a toothpick impaling two of the house made pickles on top of the bun. Good Burger but some bacon….and a fried egg and maybe something else…..might have made it even better.

Finally, under the subheading of Traditional Barbecue: Smoked Pork Barbacoa Three Way. This includes: pork shank on Asian slaw, pork belly swimming in honey chipotle BBQ sauce, pulled pork butt on a bed of lettuce (makes a convenient wrap on the fly) and with my serving, I had baked beans and cole slaw (while the menu says grilled asparagus and barley risotto). I think the substitution was an error on my part for not reading the menu in detail combined with my server working hard to give me what she believed I wanted. I’m glad I made an error because I really enjoyed both the cole slaw and the baked beans. I’m frequently disappointed by both so I am happy to report both sides were among the best of their style I have tried in town. As for each single part of the three way, as a Kansas City BBQ Society Certified BBQ judge I’d say they were each executed well. I first encountered the pork shank as a tasty snack prepared by our local Manbeque Chapter at a beer event in February. It made an impression on me as well as Lenny who was at the event as well. I am a proud convert to the pork shank. I will be eating that again and again. The pork was perfectly prepared and with the bone retained it adds to the flavor and makes it very easy to eat like a lollipop. The pork belly was neither cooked too much or too little, a tough balance for some. As for the pulled pork butt – it was well done but I would have enjoyed it more served in the barbacoa style I’m more accustomed to with some more spice and juices mixed with the meat. I’m a Butt man what can I say.

All in all for day one and based on only three brand new menu items, I’d say Smokehouse Brewing is well on the way to defining (and maybe refining) their new name with this menu and truly making a new name/mark for themselves which will please regulars and converts alike.

Posted in BBQ, beer, restaurants, sandwiches | Tagged: Smokehouse Brewing | Leave a Comment »

Belgian Waffle Chicken Sandwich at White Castle & and An Editorial

Posted by CMH Gourmand on April 28, 2014

First, old school advertising still works. At present, I live near a White Castle which I drive by 2 – 6 times per day depending on where my projects take me. Over the last week I perpetually passed by a sign for the new White Castle Chicken and Waffle sandwich. I did not want the sandwich. I needed the sandwich. How could I resist trying a fast food interpretation of an American classic, Chicken and Waffles.

So, I made my move, picked one up and brought it home to evaluate and rate with my able assistant CMH Tobias. My first thought was that the waffle was good. I had expected a Leggo my Eggo style waffle but the sandwich features a real deal, Belgian style waffle. It was neither too soft nor too hard. It fell in to the Goldilocks zone of just right. (A bit of post consumption research indicated the waffles originate from a company in Belgium which had been in the business since 1932). The gravy and bacon bits were an afterthought on my sandwich but complemented the flavor profiles well. Their true purpose is to serve as a brick and mortar to hold the sandwich together. The chicken patty was lightly breaded and kind of meh but still palatable. All together it was an acceptable fast food sandwich. I would not rush to get it again but I don’t regret my choice. I respect the effort made to try something different and off the beaten path. The only negative I can hone in on is the price. It was not worth $2.69. I’d say $1.99 might be fair market value.

I offered CMH Tobias an opportunity to try the sandwich. His approach was different from mine. He ate the waffles first and the chicken second. I can’t say he wolfed it down as quickly as other items, but from our long-standing relationship and shared understanding, I believe he would rate the sandwich a B. (For future reference Tobias’s hierarchy of food starts at ice cream, then cheese, rawhides, almonds, beef, squirrel meat, other meat by products and then dog food). Since Toby refuses to participate in the labor economy he had no opinion on the price of the sandwich.

And now the editorial. White Castle gets a lot of snarky comments and snickers from a significant segment of society. I don’t think it is deserved. I’ve always had a soft spot for this underdog in the fast food wars. For the most part, the company has quietly gone about its business under the shadow of the Wendy’s, Burger King and the like. However, White Castle has done a lot of earn my respect. I’ll highlight a few of the items of note.

The company started in 1921 in Wichita, Kansas. It moved its corporate headquarters to Columbus in 1934 and has remained here as a family owned business for 70 years. That’s pretty local in my book.

White Castle was among the first employers to hire women and minorities. It was the first fast food restaurant as we know it. It has countless patents and food service inventions credited to the company. It has no franchises, each location is company owned. White Castle inspired a movie. So next time someone snickers at a slyder let them know you are proud that a local company has continued to stay in Columbus and stay true to its origins.

Posted in Columbus, culinary knowledge, Food For Thought, sandwiches | 2 Comments »

An Ode to Tobias: The Best Beer You May Never Have

Posted by CMH Gourmand on April 26, 2014

So…..three weeks ago I got hitched. It may have been a surprise to some that had not seen me in a while. For others, it was noted that the past winter had been historically cold and frozen with some speculation that perhaps hell might be freezing over. Let me assure you such was not the case. I got the better end of the deal.

While all of the wedding planning was unfolding (this may be a future post) something else was going on behind the scenes. Angelo from Barleys Ale House was getting information from a few of my friends – in particular the Dining Duder – and he contacted Colin from Seventh Son to work on a collaboration beer in honor of my nuptials. All without my knowledge. The final product was a marriage of Barleys Bourbon Barrel Aged Scotch Ale and Seventh Son’s Oubliette Russian Imperial Stout. Kegs were available at each of the wedding venues, Barley’s for the Friday night pre-game and Seventh Son for the Saturday wedding and reception. It packed quite a punch with the result that those that imbibed heavily on the beer Friday night limited themselves to one pint on Saturday. It was a perfect covert operation, I had no idea all of this was going on until we walked in to Barley’s with some supplies at 5 pm on Friday. Well done Angelo, Gabe, Jason, Colin and all others involved in this worthy project.

The greatest honor of this entire endeavour was the naming of the beer. In honor of my esteemed dog and because this is a “beast” of a beer and blending of two great beverages it was christened Tobias! Long time readers are aware of my Appalachian Porch Hound, Toby, also known as CMH Tobias on Twitter. While Toby has been on many adventures with me, having a beer named in his honor is the greatest tribute I can think of and the largest exposure of this exceptional porchhound to the masses.

There is a small amount of Tobias held in reserve and it will be released for a Studio 35 Beer Tasting sometime this year. Having the last of this nectar served in the heart of the Ville is a fitting Bon Voyage.

Posted in beer, FooderHero | 1 Comment »

Whoa: Moe’s Original Bar B Que exceeds expectations

Posted by CMH Gourmand on April 21, 2014

It has been a long time since I felt I had a new discovery or that I had beaten to the scene the other online and offline choices you have for your culinary voyeurism. After a long dry spell, I have a scoop. The thrill of the chase is the ultimate reason why most food writers blog. That moment of discovery when you walk through the door and find that you have found something worth writing about and that you get to be that person that opens a door to a new adventure for someone else. So here we go with Moe’s.

Moe’s had a few things going against it. It is a BBQ joint. So many in central Ohio have tried but so few have succeeded at doing BBQ well. And by doing it well, I mean doing it right. BBQ joints frequently excite me at the beginning then quickly disappoint me at the end. The next challenge is the space. Moe’s is in a spot in downtown Granville has witnessed several concepts come and go. The one successful concept in the spot occupied by Moe’s was long ago a place called Brew’s Cafe. You may have heard of that place – everyone loves it and fills the place day after day after it moved down the street.

Business took me to Granville and one of the bonus’ of owning your own business is being able to pick where you meet and who you dine with. The original plan was to meet at Brew’s but while checking the hours of operation I found that a new BBQ place had just opened down the street. This changed the plan.

I hoped for the best but prepared my palette for the mediocre. It is not fair to visit a restaurant open less than 2 weeks and rate what they can or can’t do, but I was ready to give them the benefit of the doubt. I’m happy to report this rookie delivers.

The first sign of potential was the sign at the front door – see below.

That’s right a Thanksgiving sandwich! Take the best food day of the year and compact it into a sandwich by using a simple bun as a base then adding smoked turkey, cornbread dressing, cranberry sauce and a drizzle of white BBQ sauce. I had to get this….but I was conflicted. I mean I can’t properly judge a BBQ place by a smoked Turkey Sandwich so I decided to go in-depth into the menu. Fortunately, Moe’s menu is set up to make grazing easy. So here is what else I ordered in half pint servings: baked beans, mac’n cheese, marinated cole slaw, potato salad, banana pudding, collard greens, skillet corn (relish) , Mississippi Mud Pie (Pudding), squash casserole, corn bread…..and a side of ribs.

Take a look at my spread below:

Before I go into detail on the above let me share with you why some people consider me the devil. My lunch companion is working with a personal trainer and by ordering the same sandwich as I did – he had already broken all of the rules he with given for the day for calorie consumption. Then I had him help me try the sides. (Then later in the day I took him to wineries and a Moonshine Distillery). Maybe I am the devil, all I know is the devil in the details and Moe’s does the details right. I did offer to write a note to his trainer explaining that his client had no chance by hanging out with me.

The place looks and feels like a BBQ joint (or kind of like a BBQ themed Chipotle restaurant). There are rolls of paper towels on each table – all real BBQ places add that touch. The aesthetics are all rural, industrial and music themed. The furniture is sufficiently wooden, etc. Moe’s could be in North Carolina, Texas or ……Alabama. That’s right greenhorns, Alabama. There is an Alabama style of BBQ which I was schooled in several years ago by the Coop Dawg and O’Pa (might sound like a sitcom but they are real people). Moe’s does “Bama BBQ” as intended. Want a sandwich “Bama style”? Here is how you do it add: BBQ Sauce, White Sauce, slaw and pickles. White sauce uses Mayonnaise as the base instead or tomatoes and/or vinegar.

The owners go by the name Gallagher and they have bounced around BBQ country a bit but they missed Central Ohio and wanted to come home. The way for them to return was through owning and opening a BBQ restaurant. So taking stock of their different backgrounds the menu reflects their history by mixing several styles. The main dish BBQ entrees are Alabama style. The side dishes are inspired by the kitchens of North Carolina and the ribs are strictly St. Louis style. Regardless of what style you subscribe to the whole of the menu is greater than the sub of the parts, or the sides.

So back to the food. The Thanksgiving sandwich was exceptional. The turkey was perfectly smoked – just enough smoke in the meat to add flavor but not enough to dry out the turkey. As for the sides each one reflected the style one would expect at a picnic in North Carolina. My favorites were the Mac ‘n Cheese and the corn relish. Both were properly seasoned and flavored and if going up against other of their ilk they would have come in best of show. The mac in particular, had just enough sear and crunch caressing the cheese to make it just right for me.

The slaw was a mix of long shards of cabbage and a sweet yet sour dressing. The banana pudding featured an out of the box vanilla wafer on top in a manner I would describe as old school. The St. Louis style ribs were true to the style, expertly rubbed and with meat that was tender and easy to pull from the bone. The cornbread had a corn muffin quality (which is how I prefer it) and paired perfectly with all of the sides and all of the sauces.

And about the sauces – there are several styles and levels of heat and all are made in-house. Also in the house – a great bar on the second floor and plenty of local beer including Buck’s from Newark and Homestead from Heath. There as a lot to like about this new kid on the main block of Granville and I look forward to the Gallagher’s growing their business and refining the menu to meet the meat needs of the community. I think this place is going to be a hit. And I was so glad to find a Bar B Que joint that did not disappoint.

Posted in BBQ, Ohio, restaurants, Road Trip, sandwiches | Tagged: Moe's BBQ, Moe's Original Bar B Que | 1 Comment »

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