Edible Columbus
Home Plate
Photo by Maria Khoroshilova
At Acre: a BBQ Pork Sandwich with Lucky Cat Bakery focaccia and pork from New Creations Farm and corn chips from Shagbark Seed and Mill; an Early Winter Salad with braising mix greens from Clarfield Farm, apples from Cherry Orchards and butternut squash from Yoder Family Farm; and Black Bean Hummus with Shagbark Seed and Mill black beans and corn chips.
Photo by Maria Khoroshilova
Todd Mills owner of Acre Restaurant
Photo by Maria Khoroshilova
At Gallerie Bistro & Bar: Pork loin, butternut squash purée, blackeyed peas, New Zealand spinach, ham hock jus, pea shoots, chícharo. Ohio sources: Pork loin “Long Black,” from Anderson Farms; ham hocks from Anderson Farms; New Zealand spinach and pea shoots from The Chef’s Garden.
Photo by Maria Khoroshilova
At Brassica: Falafel Salad, Glazed Bacon Sandwich and Minty Pink Lemonade. Items that can be in season through the spring and summer include Lamb Belly, produced by Kennedy Beef and Lamb, Shirley, Indiana; Lucky Penny Feta, produced by Lucky Penny Creamery, Kent, Ohio; Eggplant, grown by Dangling Carrot, Williamsport, Ohio; Beets, grown by Jorgensen Farms, Westerville, Ohio; Jalapeño peppers, grown by Jorgensen Farms, Westerville; and Kale, grown by Jorgensen Farms, Westerville, Ohio, and Great River Organics.
Photo by Maria Khoroshilova
At Third & Hollywood: Fall Salad of Roasted Beet & Butternut Squash (kale, arugula, roasted butternut squash from Northridge Organic Farm, roasted beets, house-made spiced pecans, Mackenzie Creamery goat cheese). During spring, they source as many local produce items as possible, including: carrots, greens and other produce from Dangling Carrot; greens, herbs and other produce from Jorgensen Farm; herbs and greens from Rainfresh Harvest Farm; lots of items from Krema Nut; and milk from Snowville Creamery.
Photo by Maria Khoroshilova
Chef Bill Glover at Gallerie Bistro & Bar
Photo by Maria Khoroshilova
Kevin Malhame (left), co-founder of Northstar Café, Third & Hollywood and Brassica. Chris Nufrio (right), Lead Culinary Partner.
