Chef Chit Chat

We chat with Chef Athan Zarnas about his contemporary Mediterranean restaurant ALEA, and how he came to open it.

Last year’s Cinco de Mayo celebrations were swept under the rug due to the coronavirus. This year, there is hope for a revival. Whether you’re attending a get together, hosting at your place or gathering outside for a picnic-style celebration, adding Ridiculously Good Salsa to the menu is a ridiculously good idea. Here’s why.

What is Foodie Art?

As next-door neighbors Toni Donahue and Cathy Marks got to know each other, they learned they share a love for entertaining, experimenting in the kitchen, and especially putting together cheese, charcuterie, and grazing boards. With their corporate careers behind them, and years of experience entertaining friends and family under their belt, they decided it was time for their hobby to evolve into something more. Toni remembers, “I was visiting my daughter, Erin, exactly two years ago and she essentially challenged us to turn that passion into a business.” Cathy adds, “I come from a large Italian family where gathering always centered around food, and lots of it! It seemed like a natural fit to combine our passions into a business that focused on food and bringing people together.” The result? A quickly growing grazing board business that showcases their stunning artistic and culinary talents.

A new year is an opportunity for a new, healthier you. As holiday leftovers dissipate, gym memberships rise, and New Year’s resolutions roll in, motivation for an improved lifestyle is at an all time high. For friends and co-owners of Green Farm Juicery, Mara Boord and Amanda Bottleson, healthy choices are something they advocate for everyday at their juicing cafes in Cincinnati, OH. Having celebrated their second location opening in Hyde Park this past September, Mara and Amanda are inspiring “wellness warriors” throughout their community, as they call their patrons and partners in better health. We sat down with Mara to find out more.

A Truly Blended Background

Like many, Executive Chef Natasha Pogrebinsky describes American cooking as “a true blend of all nations and cultures.” And while at first, it may be a little surprising to hear this Ukrainian native define her cooking style as such, taking a closer look into her background makes it easy to see why nothing suits her better. Just like her cooking style, Natasha’s background has been a multifaceted blend of culture, art, anthropology, education, and culinary success. Natasha explains “I love Russian and Ukrainian food and am very influenced by growing up with that culinary culture, but I grew up in America and fell in love with so many other foods from many other traditions. I’m classically trained in French cuisine, but I draw on Asian flavor palettes, I revere Old World techniques, and I’m inspired by the future of culinary innovations.” A self-proclaimed workaholic, Natasha has built herself quite the cooking CV. Praised by the New York Times, Michelin Guide, Village Voice, Wall Street Journal and named by Cleveland Magazine as “Most Interesting People of 2018,” Natasha has also appeared as a guest and competitor chef on tv shows like Chopped, Chopped Redemption, Beat Bobby Flay, and Midnight Feast. Her biggest accolade to date - opening Bear Bar and Restaurant in Long Island City, where she was Executive Chef for 5 years.

When asked how she became owner of Hilliard’s Cuban-inspired Starliner Diner, Molly Mahoney’s answer is short and sweet – serendipity! Having started out working at the diner as a server years ago, a change in management resulted in Molly stepping up to take over. She hasn’t looked back since! Keeping the core menu the same, Molly put her focus on sourcing local ingredients and suppliers, staffing the restaurant with the right people, and managing an ever-changing list of daily specials. “The menu is modeled after a Cuban restaurant in California that no longer exists,” Molly explains. “26 years ago, when we first started, [Cuban breakfast] was a very unique concept. No one here was doing huevos rancheros or chiliquiles.” Its popularity has erupted since, but Starliner Diner still holds the reins, having won several awards including Best Breakfast in Columbus, Best Hangover Breakfast in Columbus, and Best Diner in Columbus, as voted on by the readers of Columbus Monthly, Columbus Alive, and 614 Columbus.

A twenty-minute drive from downtown Dayton, Tipp City’s Coldwater Café has been a culinary hot spot since 1994. Located in a former bank building, their space consists of a bar, main dining room, bank vault, board room, private outdoor deck and a second floor that can be rented out for dining events or larger parties. The cozy, quaint atmosphere lends the perfect backdrop for a mix of classic and innovative dishes, from Fried Green Tomatoes with house made pimento cheese, balsamic reduction and local micro greens to Mojo-Marinated Ostrich with yucca poblano fritters, Peruvian succotash and mojo aioli. The mastermind behind these delectable creations? Executive Chef Katy Fischer. One of the youngest female executive chefs in the area, Katy has established herself as not only excellent at her craft, but also as an innovator and creative problem solver. We got the pleasure to chat with her about her background, thought process and even her advice to those aspiring to follow in her footsteps. Read our interview below:

Chef Joshua Ingraham refers to eating happiness as “the feeling your body and mind will have after consuming clean, whole, plant-based foods.” This eating philosophy of being mindful and conscious of what you’re eating is what fueled his plant-based meal service start up, Go Buddha.

As a young high school graduate, Gregg Korney did not yet know his passion was being a chef. While he started cooking at a local Italian restaurant when he was 13, after grade school he decided to attend Jacksonville University, earning a degree in Business and Marketing. However, as he continued to cook his way through college to support himself, he realized he had a real knack for it. Years later, after working at Cleveland area staples like Giovanni’s, Sushi Rock, Vue, Velocity American Bistro, and even opening his own restaurant, Quince, Gregg had established himself as an Ohio culinary veteran. Then in 2012, Mickey Krivosh, owner of Lakewood’s casual pub, Around the Corner, offered Gregg the Executive Chef position at his fine dining restaurant, Georgetown. Being at the end of the lease on Quince’s space, Gregg decided to take the plunge. Eight years later, he’s glad he did. A mutual friend introduced the two, and as Gregg puts it, “We talked, and it just seemed like a good fit. We met, and the rest is history.”

Late 2018, Columbus’s celebrated shopping center, Easton, announced a $500 million expansion in honor of their 20-year anniversary. The first establishment, Forbidden Root Restaurant & Brewery, opened just in time for the 2019 holiday season, and has been the talk of the town ever since. The second of its kind, with a flagship location in Chicago’s West Town neighborhood, Forbidden Root is known for its botanical themed beers and elevated pub cuisine. Running the Columbus kitchen is Executive Chef Paul Yow. A veteran in the Columbus food scene, Paul brings years of experience to the table, ensuring Forbidden Root will be a beautiful blend of the original concept and the best of what Columbus has to offer. Paul confirms, “When I saw the menu from Forbidden Root in Chicago, I was blown away…I knew I had to be part of it.”