Tuesday, October 13
6:30 pm - 10:30 pm
Gallerie Bar & Bistro
Chefs are increasingly looking to their regions’ food histories for inspiration. Their goal is to find food that is not just local in the sense that it was grown nearby, but local in the sense of indigenous: food that reflects the history and culture of a region and its people.
Unfortunately, the Midwest remains an enormous blank spot on our national culinary map. To the extent that there is a popular perception of Midwestern food, it was formed by people who don’t live here, based largely on their preconceptions: the Jell-o salad just sounds like something that originated in the Midwest (it didn’t), while the Reuben sandwich surely must have come from the delis of New York City (wrong again: the Blackstone Hotel in Omaha, Nebraska). As a result, true Midwestern cuisine—informed by northern European immigrants, frontier life, and an unbelievable abundance of high-quality ingredients—is probably the least well-understood regional cuisine in the country.
Our first foray into understanding Midwestern food, at the Worthington Inn in June, was so successful that we’ve scheduled an encore. We’ve asked some of Columbus’ top chefs to help us unearth the real cuisine of the Midwest—from booyah to slumgullion, from kalamojakka to Johnny Marzetti—and use it as inspiration for a fantastic six-course meal, with appetizers and beverage pairings. The dinner will take place on October 13; passed appetizers will be available starting at 6:30, and the meal itself begins at 7. Proceeds will benefit central Ohio delegates to Terra Madre, Slow Food’s biennial conference in Italy, as well as our Slow Food in Schools program.
The chefs are:
Bill Glover—Gallerie Bar and Bistro (host)
Seth Lassak—Wolf’s Ridge Brewery
Marcus Meacham—Kraft House No. 5
Tyler Minnis—Angry Bear Kitchen
Devon Morgan—Gallerie Bar and Bistro
David Tetzloff—G. Michael’s
And the menu:
Hors d’ Oeuvres
Potted Ohio Rabbit, toasted sorghum cornbread, pickled ground cherry mustard – Tetzloff
“Gallerie Egg”- Sous-vide yolk, Yukon gold puree, tarragon crème fraiche, bowfin caviar, sherry-maple gastrique – Glover
Acorn Blini, beet fluid gel, clotted cream, trout roe, chervil – Lassak
Braunschweiger, beet pickled mustard seed, farm relish, pistachio butter, and Swedish limpa bread-Minnis
Pommes dauphine, Ohio Sweet Potato, charred herbaceous marshmallow, pecan, rosemary- Meacham
Smoked walleye, charred fennel, fennel fronds, crystallized lemon, butternut squash fluid gel, corn pudding, shaved shallots, chive blossoms – Lassak
Senate bean soup: white bean and brioche soup, ham hock marmalade, rutabaga custard, black pepper cured egg yolk, parsley ju, and cheese crisps-Minnis
City Chicken, Hay Smoked Corn Relish, Grilled Celery, Liege Waffle, Oyo Michelone Reserve Maple- Meacham
Duck Tortellacci, confit leg, smoked red cabbage, roasted eggplant puree, “Blue Satin” Maytag emulsion, walnuts, fried sage – Glover
Venison, Wild Rice, Dried Michigan Cherries – Tetzloff
Pawpaw sherbet popsicle, rooftop honey anglaise, ginger streusel – Morgan
We hope you can join us! Tickets are available at Brown Paper Tickets. Slow Food USA members should already have received a member-discount password by email. If you’d like to join Slow Food and qualify for the member rate, please do so here and email your membership receipt to firstname.lastname@example.org in order to receive the password.
Update: Chef John Dornback of Basi Italia, who was on the initial list of chefs, is no longer able to take part in the event.