Slow Food Columbus

Slow Food Salutes Rigsby and Wolmark!

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Slow Food Columbus is a member driven organization supporting food that is good, clean and fair. The Columbus convivium chooses to include fun to the mantra for any of our events. When member Elena Christofides brought the James Beard Award nominations of two local chefs with her idea to honor them to the board’s attention, we also added fast to our vocabulary.

Event planning is never an easy task but when there is a tight time line and an initial element of surprise involved, the complex dynamics of event management get more complicated. Our mission was to pay tribute to the nominees before the awards were announced. There were just a few weeks to plan. In a few short days and after many, many e-mails the event transformed from a simple dinner in a home to a member-catered affair for the public. Our members rolled up their sleeves, donned aprons and acted quickly to pull off an event to honor two slow food friendly restaurateurs.

James Beard Award Reception
The Dispatch Kitchen at the North Market
Sunday, March 21, 3:30–5:00 p.m.

Our chef guests

Elena made a short speech in tribute to our guests. As a teenager, her parents took her to a new Nouvelle Cuisine restaurant called Rigsby’s. Her meal there and the term “nouvelle” inspired her to want to learn more about the world of food and cooking. The success of Rigsby’s paved the way for other pioneering restaurants to have an opportunity to succeed in Columbus. Such is the case for “new kid” on the block, Dragonfly, which combines the art and science of vegan cooking to create innovative dishes in a community that has expanded its collective palate so that something “new” can be accepted and appreciated.

The North Market was kind enough to loan us the The Dispatch Kitchen for the afternoon. Slow Food members volunteered to cook for our two chef honorees: Chef Kent Rigsby of Rigsby’s Kitchen and Chef Magdiale Wolmark of Dragonfly Neo-V in honor of their nominations as semi-finalists for the Best Chef: Great Lakes category of the James Beard Awards.

It was rewarding to see so many people come out to honor two chefs who have created, preserved and continue to push forward the food culture of Columbus. Thank you Kent and Magdiale for your ongoing hard work.

As an homage to our volunteer cooks and hosts, we share photos of the food they created for our chefs and guests.

Here is the menu for the event:

Controne Beans with Lentils and American Caviar

2Silos Pork Shoulder, Braised, with a Blood Orange Reduction

Pan-roasted Asparagus with Balsamic

Award-Winning Thurn’s Bacon Pierogi

Endive Apple Salad with Pecans, Grapes,
and Sumac

Armandino’s Salumi with Mustards (top) and Pecorino Fresco with Mockingbird Meadows Lavender-Infused Honey (bottom)

Sevillian Marinated Carrots (top) and Polenta brushetta (bottom)

“Buffalo” Sweetbreads

Wild Mushroom Consommé

Savory Redskin Potato Pierogi

Other dishes not shown:

Oregon Morels with Snowville Cream on Omega Bakery Rye Triangles

Mushroom and White Corn Chili

Deviled 2Silos Eggs

Ginger-Dusted Black Garlic Cloves

Rum-Coconut Cake

Please check the Slow Food Columbus Events page for more details on upcoming and past events. If you would like to create an event, tour or education opportunity check the web page for information on the event planning process. We encourage all members to pursue your areas of interest and to share your ideas for events to educate about our food choices and celebrate what our community has to offer.

And finally, thanks very much to Trish Dehnbostel of Local Matters for coming to the reception and taking photographs for us.  Photos 1-3, 5-10, and 12-14 in the above sequence are hers; the remainder are a CMH Gourmand production.

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