May/June 2018
Upper Arlington
Grandview Heights
Marble Cliff
Culinary Collaborations Cultural Dining Outdoor Upgrade
Allergy Advocate Local mom helps accommodate kids with food allergies
THE 13 TH ANNUAL
ST. JUDE DISCOVER t h e DRE AM Thursday, May 17, 2018 • 6 p.m. Columbus Zoo and Aquarium 4850 W. Powell Road • Powell, OH
©2018 ALSAC/St. Jude Children’s Research Hospital
(33698)
Cocktails | Dinner Live & Silent Auctions | Patient Speaker Fine Cuisine Courtesy of Catering by Cox and Preston Catering
Tickets: $175 | Table of 10: $1,750
Sponsorships Available St. Jude patient Julie, age 5 optic glioma
Emily.Blanding@stjude.org 614.947.3900
stjude.org/discoverthedream
Ready to be free of joint pain? How’s tomorrow? OrthoNeuro, central Ohio’s most established orthopedic practice, is offering initial consultations with our orthopedic surgeons in as little as 24 hours. • Orthopedic Surgery • Spine Surgery • Neurology
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Upper Arlington
3062 Kingsdale Center Upper Arlington Ohio 43221 614-484-1940
2216 E. Main Street Bexley Ohio 43209 614-826-9266
2245 E. Dublin-Granville Rd. Suite 101 Worthington, Ohio 43085 614-516-0184 www.UAUrgentCare.com
Ohio’s First and Only Accredited Urgent Care Center!
Many services offered including: Digital X-Rays, Suturing, Flu shots, Vitamin B12 injections and Physicals
HOURS: M-F: 8am - 8pm SAT: 10am - 6pm SUN: 10am - 4pm
Marble Cliff
TM
1335 Dublin Rd., Suite 101C Columbus, Ohio 43215 614-572-1240 • Fax 614-572-1241 www.cityscenecolumbus.com Kathleen K. Gill Dave Prosser Gianna Barrett Gary Hoffman Amanda DePerro Rocco Falleti Jenny Wise
40 Years of Remodeling Excellence
Grandview Heights
President/CEO Chief Creative Officer Vice President, Sales Creative Director Editor Assistant Editors
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Contributing Editors
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Contributing Writers
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Accounting Manager 614-572-1240
www.trivillagemagazine.com CityScene Media Group also publishes: CityScene Magazine www.CitySceneColumbus.com Dublin Life Magazine www.DublinLifeMagazine.com Westerville Magazine www.WestervilleMagazine.com Healthy New Albany Magazine www.HealthyNewAlbanyMagazine.com Pickerington Magazine www.PickeringtonMagazine.com HealthScene Ohio www.HealthSceneOhio.com
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The publisher welcomes contributions in the form of manuscripts, drawings, photographs, or story ideas to consider for possible publication. Enclose a SASE with each submission or email jwise@cityscenemediagroup.com. Publisher does not assume responsibility for loss or damage. Tri-Village Magazine is published bimonthly in January, March, May, July, September and November. Subscriptions are free for households within the city limits of Upper Arlington, Grandview Heights and the Village of Marble Cliff. For advertising information or bulk purchases, contact Timothy McKelly at 614-572-1256 or tmckelly@ cityscenemediagroup.com. No part of this publication may be reproduced without the written consent of the publishers. Tri-Village Magazine is a registered trademark of CityScene Media Group. Printed in the U.S.A. May/June 2018 • www.trivillagemagazine.com
May 19–Aug 12, 2018 DECORATIVE ARTS CENTER OF OHIO PRESENTS
VOLUME 19 NUMBER 4
MAY/ JUNE 2 018
6 Community Calendar 8 News & Info from
Upper Arlington
9 News & Info from
The Village of Marble Cliff
10 News & Info from Grandview Heights
12 faces
12
Let Them Eat Safe
A local mom works to promote inclusivity for children with food allergies
14 in focus
Treat Yourself
Fifth Annual Grandview Chocolate Walk is a sweet way to see the town
18 Too Many Cooks in the Kitchen
14
Culinary collaboration and education meet at 1400 Food Lab
22 Dining with Diversity
Tri-Village offers a variety of reasonably priced cultural dining options
24 living
Thinking Outside the Home
UA home gets an outdoor upgrade
24
26 on the table
Appetizing Adaptations
Cooking for a family with food allergies
28 around Tri-Village Snapshots from the community
30 bookmarks
26 Find Tri-Village Magazine on Facebook
On the Cover:
@CityScene
Sonya North Photo by Jeffrey S. Hall Photography
May/June 2018 • www.trivillagemagazine.com
CREATING The ILLUSION Costumes & Characters from the
Paramount Pictures Archive Randall Thropp Curator
FREE ADMISSION Tuesday–Friday, 10AM–4PM; Sat & Sun, 1–4PM 145 E. Main St. | Lancaster, Ohio | 740-681-1423 www.decartsohio.org 5
PRO UDLY PRE SEN T S YO UR JA N / FEB
Arts and Entertainment
May 6
International Family Equality Day
2-4 p.m. Amelita Mirolo Barn www.familypridenetwork.org
May 15
Cardboard Building Challenge
3-6 p.m. Wyman Woods 1520 Goodale Blvd. www.grandviewheights.org
May 17
St. Jude Discover the Dream
Decorative Arts Center of Ohio 145 E. Main St. Lancaster www.decartsohio.org
May 25
Marble Cliff Mile
6:30 p.m. Corner of Cambridge Boulevard and Third Avenue www.marblecliffmile.com
May 26
Memorial Day Parade
10 a.m.-noon First Avenue between Cambridge Boulevard and Oxley Road www.grandviewheights.org
6-10 p.m. Columbus Zoo & Aquarium 4850 Powell Road www.stjude.org
Pool Opening Day
1-9 p.m. Grandview Heights Municipal Pool 1350 Goodale Blvd. www.grandviewheights.org
May 27
UAHS Commencement 9:30 a.m. Schottenstein Center 555 Borror Dr. www.uaschools.org
May 31
Fifth Annual Chocolate Walk
May 27
June 15
3 p.m. Grandview Heights High School 1587 W. Third St. www.ghcsd.org
6-11 p.m. Throughout Grandview www.grandviewheights.org
GHHS Commencement
Jim Young Memorial Car Show May 19 Spring Fling
May 16 Farmer’s Market
6-8 p.m. Throughout Grandview www.ghpl.org
May 27
May 19-Aug. 12
Creating the Illusion: Costumes & Characters from the Paramount Pictures Archive
May 26
11 a.m.-4 p.m. Giant Eagle Market District 840 W. Third Ave. www.crohnscolitisfoundation.org
Tour de Grandview Cycling Classic
June 16 Digfest
4-10:30 p.m. Grandview Yard 900 Goodale Blvd. www.grandviewdigfest.com
Upper Arlington Centennial www.uaoh100.org
May 1
Sandwich Stroll
10:30 a.m.-noon Sunny 95 Park 4395 Carriage Hill Ln. www.uaoh.net
May 4
UACF Raise the Roof 7-11 p.m.
Amelita Mirolo Barn at May 20 Sunny 95 Park Wall of Honor Inductees 4395 Carriage Hill Ln. 3-5 p.m. www.uacommunityfoundation.com Municipal Services Center 3600 Tremont Rd. May 16 www.uaoh.net
Farmers’ Market
3-6 p.m. Upper Arlington Senior Center 1945 Ridgeview Rd. www.uaoh.net
May 19
Spring Fling
May 4 Raise the Roof 6
11 a.m.-2 p.m. Sunny 95 Park 4395 Carriage Hill Ln. www.uaoh.net
May 28
UACA Memorial Day Run 9 a.m.-noon Reed Road Park 3855 Reed Rd. www.uaca.org
June 7-July 19 Music in the Park
4395 Carriage Hill Ln. www.uaoh.net
June 8
Movie in the Park
9-10:30 p.m. Mountainview Christian Church 2140 Fishinger Rd. www.uaoh.net
June 15
Swim Under the Stars 7-10 p.m. Tremont Pool 2850 Tremont Rd. www.uaoh.net
7-8:40 p.m. Sunny 95 Park
May/June 2018 • www.trivillagemagazine.com
COMMU NIT Y CA LENDA R
columbus/osu
Upper Arlington Public Library 2800 Tremont Rd., www.ualibrary.org
May 2
May 12
May 19
1-2:30 p.m., Main Branch
2-4 p.m., Main Branch
10:30-11:15 a.m., Main Branch
Give Your Brain a Workout
May 3
BYOC: Bring Your Own Crafts 11 a.m.-noon, Main Branch
May 5
Family Movie and Popcorn
STEAM Storytime
May 15
Backyard Vegetables and Other Edibles 7-8 p.m., Main Branch
Who’s Choosing What You See May 16 Online? Personal Data, Privacy and After School Movie and Activity 2:30-4:30 p.m., Main Branch Algorithmic Curation for Seniors 10:30-11:30 a.m., Main Branch
May 5
Make It Grow: Planting Program 2-2:45 p.m., Main Branch
May 9
Exercise and the Aging Brain 1-2:30 p.m., Main Branch
May 16
Introduction to Google Sheets
May 18 Art in Nature
6:30-8 p.m., Main Branch
May 18
Art in Nature: Exploring the Work of Alfred Tibor 12:30-1:30 p.m., Main Branch
Grandview Heights Public Library
May 28 UACA Memorial Day Run
1685 W. First Ave., www.ghpl.org
May 1-31
Annual Bobcat Show by Grandview School Students
May 10
May 15
7-8 p.m., Conference Room A
7-8 p.m., Meeting Room
Fox N Hounds
Doctor Who: Regeneration
May 7
May 11
May 17
11-11:30 a.m., Meeting Room
3-4 p.m., Meeting Room
6:30-8 p.m.
May 9
May 14
6:30-8:30 p.m., Conference Room B
6-8:30 p.m., Meeting Room
Music & Movement
Grandview Library Writers Club
Presents for Mom
Don’t Get Excited!
Yappy Hour 10
June 25
Nintendo Switch Mario Kart Tournament 2-4 p.m., Meeting Room
To submit your event for next issue’s calendar, contact jwise@cityscenemediagroup.com May/June 2018 • www.trivillagemagazine.com
7
WALL OF HONOR CEREMONY—MAY 20 Since this is a special year for Upper Arlington, many of our community’s annual traditions are embracing the Centennial theme in some way, and the 2018 Wall of Honor is no different. This year, the Upper Arlington Historical Society and the City of Upper Arlington will induct four outstanding members of our community onto the Wall of Honor Sunday, May 20. They are J.W. Jones, Clark Poston Pritchett, Jr., Jeanne (McCoy) Purnhagen Schaal, and Jacob L. “Jake” Will. The 2018 Wall of Honor Ceremony is scheduled for Sunday, May 20, beginning at 3 p.m., at 3600 Tremont Rd.
•
J.W. Jones, a teacher and former UA Schools Superintendent, after whom Jones Middle School was named.
•
Clark Poston Pritchett, Jr., a local attorney and former President/ Mayor of City Council.
•
Jeanne (McCoy) Purnhagen Schaal, the first female President of the Northwest Kiwanis Club and a community business advocate.
•
Jacob L. “Jake” Will, a businessman and army veteran who took pride in supporting his community through numerous philanthropic endeavors.
WHAT SHOULD WE LEAVE BEHIND FOR THE FUTURE GENERATIONS? No Centennial is complete without a time capsule to commemorate the year’s celebrations for a future generation to discover. We are currently seeking ideas and contributions from the community of what to put inside the time capsule. Visit www. uaoh100.org for details and to send us your ideas!
MUSIC IN THE PARKS In honor of Upper Arlington’s Centennial, enjoy 100 minutes of music featuring a new style of music each week on Thursday Nights from 7-8:40 p.m. this summer at UA Arts Stage at the Amelita Mirolo Barn. June 7 | Buzzard Kings June 14 | Ladies of Longford June 21 | Strung up Bluegrass Band June 28 | Oswald & The Herringbones
8
July 5 | Flippo July 12 | Camp Rock July 19 | Jazz in July with the Columbus Jazz Orchestra
May/June 2018 • www.trivillagemagazine.com
News & Information from the Village of Marble Cliff
inside
THE VILLAGE OF
MARBLE CLIFF
By Margaret Kukura
On Your Mark, Get Set, Go GHHS Cross Country hosts second Marble Cliff Mile fun run
Photos courtesy of Emmalyn Kukura
T
he charming streets of Marble Cliff are a natural calling for a fun, family event. Every day, you will find friends and neighbors out walking, running or biking the neighborhood. So when former Marble Cliff Village Councilman Jack Kukura was approached by avid runner and Marble Cliff resident Jeff Smith in fall 2016 with the idea of a simple one-mile race through the village, the wheels began to turn. Later that fall, Jack and his wife, Margaret, were attending their daughter Emmalyn’s end-of-season Grandview Heights High School Cross Country banquet, and the event came to life. The Marble Cliff Mile, a fun one-mile race through the village of Marble Cliff, would serve as a fundraiser for the GHHS Cross Country teams. Chris Szabo, GHHS Cross Country coach, Jack and Margaret Kukura and Jeff Smith formed a committee, met and brainstormed the event. In a few short weeks, the Marble Cliff Mile plan was put into action. The committee tossed around various potential dates for the race and landed on Memorial Day weekend. “We liked the idea of a summer kickoff event and thought the Memorial Day Marble Cliff Mile had a nice ring to it,” says Szabo. Last year’s inaugural event, held the Friday before Memorial Day, consisted of three individual races: a women’s race, a men’s race and a race for kids 12 and under. With more than 125 runners of all ages, the event was a huge success and raised over $1,000 for the GHHS Cross Country teams. Each winner received a gift certificate donated by FrontRunner. Winners also had the honor of riding in one of Golf Car Company’s graciously donated and decked-out golf carts in the Grandview Heights Memorial Day parade the following day.
May/June 2018 • www.trivillagemagazine.com
As with all of the funds raised in last year’s event, the funds raised this year will be used for team dinners, supplies and other team building activities. This year, the race will be held the evening of Friday, May 25. The GHHS Cross Country team would love to have your
support. For more details on this year’s event, visit www.marblecliffmile.com. Margaret Kukura is a Marble Cliff resident and an event organizer. Feedback welcome at feedback@cityscenemediagroup.com.
9
News & Information from the City of Grandview Heights
www.grandviewheights.org
insideGRANDVIEW HEIGHTS By Amanda DePerro
For the Love of Food
The Grandview Avenue Walking Food Tour is about community first
10
However, the tour isn’t just beneficial to tour guests. For Peter Danis, owner of Figlio and Vino Vino, the marketing and exposure is a positive, yet the very last driving factor behind being a part of the tour. “In my mind, what (Columbus Food Adventures) was promoting, in essence, was the Grandview community as well as, in a greater sense, the city of Columbus as well as the restaurant industry,” says Danis. “Any member of the community has a moral obligation that you need to do your part to make that community stronger and more interesting. It’s good marketing for us, but honestly, that pales in comparison to the other reasons.” Danis says he typically speaks during about half the tour stops at Vino Vino and Figlio; not because he has the time for it, but because he loves it. “The tours give you an ability to meet on a more intimate basis than you would meet your guests on a normal basis in the dining room,” he says. “You can have a longer conversation with them, a more in-depth conversation with them. … They walk away with a much stronger connection to this restaurant than they ever had before.” Woolf says the tour map isn’t published beforehand because it creates an element of surprise for the guests, but
guests should expect to stop at Figlio and Vino Vino, the Oilerie, and Stauf’s Coffee Roasters, among others. Woolf says the major benefit of the tour is for guests to form a real relationship with Grandview’s restaurants. “Because people get to learn a bit more about the business, they hopefully make more of a connection with the business because they’re learning a little bit more about the story,” says Woolf. “You hear from the chefs and owners and you get to see behind the scenes. You get to learn about the businesses in ways you wouldn’t get to know about yourself.” The Grandview Avenue Walking Food Tour is about creating repeat customers and drawing in guests, but it’s also about something much bigger: strengthening the culture of the community. “We tell (tour guests) why. Why do we do this after 27 years? … Why is it that people do what they do?” says Danis. “To me, that gets to the essence of what’s important in somebody’s life. Once they get that, they understand. Everything else falls into place, and they understand more about our restaurant.” Amanda DePerro is an editor. Feedback welcome at adeperro@cityscenemediagroup. com. May/June 2018 • www.trivillagemagazine.com
Photos courtesy of Columbus Food Adventures
O
ne of the easiest – and, probably, most fun – ways to get to know the culture of an area is by sampling its cuisine. Is the food locally sourced? Is it mostly sweet or savory? Since Sept. 6, 2014, Columbus Food Adventures’ Grandview Avenue Walking Food Tour has been making this process much easier on central Ohioans. Each weekend, for $55, food lovers can join Columbus Food Adventures in testing out about seven different Grandview Avenue restaurants. Bethia Woolf, co-owner of Columbus Food Adventures, says a motivating factor in bringing the tour to Grandview Heights was to build a connection between guests and the Grandview community. “We thought there were a lot of great restaurants in Columbus, there were a lot of great stories in the food scene – and ones that people weren’t aware of, and how much diversity and immigrant restaurants (exist),” says Woolf. “We wanted to share that with people and give people an easy way to explore those things with somebody to guide them.” Each week, the guided tour provides guests the opportunity to hear from local chefs and restaurant owners about the history, inspiration and goals of each restaurant. Woolf says the tour typically sells out each weekend at about 15 guests per tour, and attributes much of its success to the increasing focus on food. “A lot of people enjoy watching food TV. They enjoy watching shows like Diners, Drive-Ins and Dives and they like watching Anthony Bourdain,” Woolf says. “Coming on a food tour is sort of a way to do a similar thing in real life on your doorstep.”
faces
By Bianca Wilson
Let Them Eat Safe
A local mom works to promote inclusivity for children with food allergies
I
t is every parent’s worst nightmare. The phone rings and the person on the other end tells you there has been an incident involving your child, and you should come as quickly as possible. For Sonya North, this nightmare became reality three years ago when her daughter had an allergic reaction to a snack brought by another parent for a classroom party.
Living with Food Allergies
Life or Death
Sonya North makes it possible for her children to safely enjoy snacks at home and at group events.
“He just slowly started fading away,” says North. An ambulance was called, an EpiPen administered and he was rushed to the hospital. “I think by the time we got to the hospital, he started coming back,” says North. “I literally thought he died.” That was the worst allergic reaction for the family, but not the only one. Two years ago, Khera began reacting to almost everything the family made at home. The culprit: a bad batch of cumin to which the manufacturer had added ground peanuts as a filler. Three years ago, a seemingly innocent piece of fruit at a classroom party sent her running to the school nurse and resulted in the terrifying call. North believes this was an instance of cross contamination; the fruit was probably prepared on a surface or with a knife that had been in contact with a peanut product.
When Tommy was 3 years old, North gave him goat milk on Paving the Way Through Resistance a recommendation, and the results were disastrous. She immeThe classroom incident brought a renewed strength and pasdiately knew something was wrong and took him to their family sion to North’s advocacy. She began working with Greensview doctor. By the time they were admitted, his condition was rap- Elementary School nurse Jayna D’Herete to create guidelines to idly deteriorating. help control the food coming into the classrooms. 12
May/June 2018 • www.trivillagemagazine.com
Photos courtesy of Sonya North
Nearly 10 years ago, North’s oldest daughter Khera was diagnosed with allergies to nuts and shellfish. A year later, a whole new set of allergies arrived with North’s infant son, Tommy, after a bad reaction to formula. As Tommy grew, so did his list of allergens. Milk, eggs, beef, soy, strawberries and goat milk are all among the foods he now has to avoid. “My husband and I don’t have allergies,” says North. “That’s the biggest question that everybody asks me.” North’s middle daughter, Elle, who she says has been a tremendous help as the family navigates life with food allergies, doesn’t have allergies either. North says she doesn’t know what she would do without Elle, who loves being in the kitchen and can make safe food for the entire family. “Oftentimes, I will make a couple different meals at dinner time, and Elle will help make Tommy’s food while I’m making the rest,” says North.
Do you have a child with allergies? • Visit www.snackroots.com to access the blog, webtool and other resources. • A portion of proceeds generated will be donated to End Allergies Together (EAT), an organization committed to funding research to better understand and combat food allergies. “I’ve been advocating for them ever since our diagnosis,” says North. “We kind of created a road map for the entire district on how to safely have food in the classroom.” A year and a half ago, she started working directly with Upper Arlington City Schools administration to modify the district’s policies on allergies. Resistance from parents who didn’t fully grasp the danger of her children’s allergies challenged North every step of the way. SnackRoots allows parents to ensure that their children are safe and that their dietary restrictions “My safe list of snacks is different from the next mom’s safe are met while snacking with friends outside the home. list of snacks,” says North. “If you’re not living the food allergy life, it’s really a game-changer. Nobody believes you that your kid all of the snacks listed on the site have the food labels with carcould die because it sounds absurd, but it’s true.” bohydrate information easily accessible. Children with allergies miss out on a lot, but North hopes SnackRoots SnackRoots will help change that. The business’ tagline, “Include North was speaking about being an allergy mom at a meet- the child, not the allergen,” is a lesson in having courage to enact ing when she had the idea for SnackRoots. Several moms, who change. wanted to help but were frustrated by all the things they couldn’t “It’s about giving people the tools that they can use to indo, asked if someone could tell them what they could do. North clude people they love,” says North. had looked before to find a website or online tool that was easy to use and share, but no such site existed. Bianca Wilson is a contributing writer. Feedback welcome at North knew she would need help implementing her idea feedback@cityscenemediagroup.com. and her search led her to Adam McCrea, whose daughter has celiac disease. Together, they created SnackRoots, a simple webtool that allows parents and teachers to create a quick, online and shareable list of safe snacks. McCrea played a crucial role in launching the webtool, now allowing North to work and maintain SnackRoots on her own. She is hoping to bring on a computer science intern in the future, though, to help update the app. Users enter a list name, click off the allergies and enter their emails, and a list is created based on whatever combination of allergies is selected. By spring, North plans to implement the technology to enable one person to make the list and allow anyone with whom the list is shared to self-enter their allergies while keeping their identity private. In addition to the lists, North is also working to upload videos teaching users how to safely prepare snacks, such as fresh fruit. She hopes that, as they generate more users, they will be able to fund a phone application and raise awareness. SnackRoots is also a useful tool for parents of children with type 1 diabetes as May/June 2018 • www.trivillagemagazine.com
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in focus
By Emily Hetterscheidt
Treat Yourself Fifth annual Grandview Chocolate Walk is a sweet way to see the town
14
Photos courtesy of Analisa Trares
W
hile exercise and stress relief might be great reasons to go for a walk, the Grandview Heights Public Library Foundation’s motivation is a little bit sweeter. The library is bringing back the Chocolate Walk for its fifth year on May 31. Residents and visitors can take a walking tour of Grandview with chocolate stops at participating businesses along the way. “It’s a really neat event, and it’s a great way to support the library,” says
Grandview residents of all ages can enjoy sweet treats from the Chocolate Walk.
May/June 2018 • www.trivillagemagazine.com
Kate Donoghue, a Library Foundation board member. Donoghue has been helping to organize the event for the past three years. Last year’s walk, despite rainy weather, had about 30 participating businesses and sold more than 200 tickets. This year, after participants pick their tickets up from the library, they can go to any of the participating businesses, show their ticket and receive their sweet treats. There is no specific order in which participants must go to receive their chocolates, though there may be a trick to getting the most bang for your buck, Donoghue says. “Sometimes people start at the end because they’ll think that, working backwards, they’ll have more options and things won’t run out at the end, which is actually really smart,” she says. Scrumptious Samples Though some participating businesses have kept it simple with their chocolate treats in previous years, Donoghue remembers some businesses going the extra mile. “Balboa did a really delicious chocolatecovered banana treat,” she says.
With each passing year, residents wonder what vendors on the trail will do to sweeten the deal.
Grandview Dental has even joined in on the fun with a chocolate tooth. Despite this creativity, there is tough competition in town coming from Pure Imagination Chocolatier. “The Chocolatier, of course, because that’s their specialty… always do something fabulous,” says Donoghue.
NARI ACE AWARD WINNER 2006-2017
Pure Imagination is always a big participant in the Chocolate Walk. In addition to its irresistible treats, the company also has a display in the window for the library each year. Since this is the Chocolate Walk’s fifth year, Daniel Cooper, owner of Pure Imagination, says it’s important that he
We’re always cooking something up.
REMODEL | DESIGN | BUILD CLEARYCOMPANY.COM 614-459-4000
May/June 2018 • www.trivillagemagazine.com
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May this season inspire your dreams. Lisa Diemer, Agent 3040 Riverside Dr Ste 209, Columbus Bus: (614) THAT 488-9445 COMES CHOOSE THE TEAM WARM WISHES &IN GOOD CHEER! ldiemer@amfam.com THROUGH THE CLUTCH May this season inspire your dreams.
Lisa Diemer, Agent Lisa Diemer, Agent 3040 Riverside Dr. Suite 209 3040 Riverside Dr Ste 209, Columbus Columbus, OH Bus: (614) 488-9445
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does something new and creative for the walk. “Every year, we’ve kind of stepped it up,” says Cooper. The company started simple, serving chocolate-covered strawberries. This year, things may get more complicated because Cooper is opening a bistro to accompany his chocolate, so he might incorporate that into this year’s treat. Not only does the walk give Cooper a chance to experiment with chocolate, it also provides welcome exposure to his shop. “There are certain people that don’t live in Grandview that come to Grandview just for the Chocolate Walk because it’s so unique,” says Cooper. “It’s like a big, awesome trick-or-treating event that’s not in October.” It’s also important to Cooper to support the library through the event. He participates in the library’s Summer Reading Club as well by providing program prizes in the form of gift certificates. All of these components make the Chocolate Walk an event that Cooper is always excited to participate in. Sweet Funds The ticket sales benefit the Grandview Library Endowment Fund, which provides educational programs to the community and makes it possible for the library to offer many services. One of these programs that began last fall is the museum cases displayed in the library. The cases were custombuilt and have rotating displays that are meant to educate and entertain. The first display had a Halloween theme that depicted animals and skeletons. “It’s been really great and educational for the kids,” Donoghue says. The library will also be highlighting its mobile library exhibits, which make appearances at many events in Grandview, such as Music on the Lawn. The fifth annual Grandview Chocolate Walk will take place from 6 to 8 p.m. on May 31. Tickets are $25. More information about the Chocolate Walk can be found at www.ghpl.org.
DESIGN BUILD REMODELERS
(614) 459-7211 WWW.DAVEFOX.COM
Emily Hetterscheidt is a contributing writer. Feedback welcome at feedback@ cityscenemediagroup.com.
3505 W. DUBLIN-GRANVILLE ROAD | COLUMBUS 16
May/June 2018 • www.trivillagemagazine.com
Nominate an exceptional nurse for the
NURSE OF THE YEAR AWARDS
Have you ever had exceptional nursing care? Let that special care provider know by nominating a nurse today!
By nominating an exceptional nurse, you join March of Dimes in honoring the nursing profession and the tireless efforts of those dedicated to their patients. We have 24 nursing categories ranging from Advanced Practice to Women’s Health & Centering. On Friday, November 2 at the Hyatt Regency Columbus, an awards luncheon will highlight the nursing profession, recognize all the nurse nominees and announce the recipients of the Ohio Nurse of the Year Awards.
NOMINATIONS OPEN May 6 - June 15
SUBMIT NOMINATIONS:
© 2018 March of Dimes
nurseoftheyear.org/ohio
May/June 2018 • www.trivillagemagazine.com
17
Too Many Cooks in the Kitchen? Culinary collaboration and education meet at 1400 Food Lab
By Jenny Wise
with the exception of How to Teach a Cooking Class. “How to Teach a Cooking Class is intended to help cultivate instructors from our existing client base, but we also welcome those not yet affiliated with 1400 Food Lab to take the class with the goal of becoming a client and joining our teachLearning the Basics Those interested in operating a busi- ing faculty,” says Chrestay. ness out of this commercial kitchen and event facility, located at 1400 Dublin Rd., Appetizing Attractions are encouraged to attend paid informaNot a business owner, but still want to tional classes offered on-site. The intro- take a class? In addition to those aimed at ductory class recommended is Start Your small business owners, there are also sevBusiness: The First 10 Steps to Starting a eral classes for the general public. Create Food Business. Your Curry, an instructional cooking busi“There are extensions (of the intro- ness operating out of the food lab, offers a ductory class) that will do more of a deep series of classes on cooking time-efficient dive into legal matters, marketing, how to Indian cuisine. Retro Dinner Diva, another find investors, how to do a crowd-funding existing client, hosts Instant Pot workshops campaign and other things like how to do and Fill Your Freezer meal parties that packaging, labeling, butchering, when you focus on learning how to use a pressure get into actual cooking,” says Chrestay. cooker and weekly meal prep. Though anyone can attend the classBy organizing classes that showcase es posted on www.1400foodlab.com, the skills its existing clients possess, the there are several specifically designed to food lab is able to promote community benefit existing clients of the food lab. outreach and engagement, while also These classes are only posted internally, building its clients’ brand recognition. 18
Photo by Karen Chrestay
L
aunching any business is difficult, but the odds are even harder to beat when attempting to break into the food industry. Fortunately for entrepreneurs and foodies in the area, 1400 Food Lab offers resources to accommodate businesses at any stage in the start-up process, as well as individuals interested in learning more about cooking or hosting a culinary event. “It is really easy to fail in the food industry, and not for lack of a good product,” says 1400 Food Lab General Manager Karen Chrestay. “It’s usually money or it’s regulatory, or legal (problems) that folks just didn’t anticipate, so we are trying, to the extent possible, to help mitigate those risks and those costs for folks so they have a better chance for success.”
Bexley City Schools Food Services Director Juli Carvi teaches a class on how to make pies from scratch.
“We try our best to have makers be the instructors. We don’t reach out into the community — the established food community — as much as we rely on our internal makers because it is another way we see us fulfilling our mission of promoting these young businesses, helping them build brand awareness, getting people familiar with them and their food,” says Chrestay. There’s also space available to rent for private and corporate events, but under one condition: event and party hosts are required to hire a maker to supply the food. This is just another way 1400 Food Lab works to promote its clients as much as possible.
Starting Out Strong Jackie Ketchel operates Brittleworks, a nut brittle business, out of the food lab. Though she is no longer a new client, she can remember how supportive the environment was as a new maker in the lab and, even before that, as an individual in an introductory class. “I’ve always felt so non-judged here,” May/June 2018 • www.trivillagemagazine.com
Photo by Jenny Wise
says Ketchel. “It’s something that I’ve seen over the years. I think that you can always email (1400 Food Lab) and say, ‘What did I just do here? Can you tell me how to fix it?’” The food lab’s commitment to its clients is evident in the growth of each maker’s business. With a 24-hour kitchen space stocked with necessary equipment, makers have the ability to book their own kitchen space through an online scheduling tool. Makers also have secure on-site storage, including refrigerator, freezer and pantry space. All of these resources allow start-ups to flourish by eliminating obstacles they would face in other kitchen spaces. Michael Arato is the creator of CafeButter, a breakfast spread infused with single-origin coffee beans, who previously utilized kitchen space at The Ohio State University while obtaining a degree in food science. As one of 1400 Food Lab’s newest makers, he appreciates the flexibility that 24-hour kitchen access offers. “There’s professional equipment, it’s really easy to schedule, there’s storage space on the premises, but mainly (I appreciate) the scheduling because, at Ohio State, it was a teaching facility first, so it
Local makers interested in joining the food lab, along with
was more for students,” says Arato. “It was current clients, gather for the introductory course, Start Your only open 8-5 on school days, here it’s 24 Business: The First 10 Steps to Starting Your Business. hours; I can come whenever. I like to work at night, so that’s nice for me.” food trucks in mind. “When food trucks come in at the end Growing Together of a shift, they are able to pull in here (and) Along with the kitchen space that cli- offload into the kitchen,” says Chrestay. ents can rent at the food lab, there’s also “There are three-compartment sinks and a full-service drive-through designed with a dish tank back here, so they can do their
Music is the soundtrack of your life. After 50 years tickling the ivories, Chuck’s been composing his own songs. Explains why he loves our community, with plenty of room for free spirits - and pianos. Chuck, 81
This Feels Like Home.®
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Live for Today While Planning for Tomorrow
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Proudly celebrating the 100th anniversary of
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Olivia Hickey and Carrie Klug from Food for Thought Kitchen teach their kids’ class.
cleanup, load up and get ready to go for their next gig.” All along the backside of the building, there are assigned parking spots for food truck clients in a gated and secured lot. Each space in the lot, home to 17 local food trucks and food carts, is equipped with electricity, water and a place to dispose of used water, cooking grease and other waste. Though it’s not a business on wheels, Bentos Lunch is a client that has successfully moved through the different stages of support the lab offers. Bentos Lunch started out in the hourly kitchen two years ago and has since moved to the food lab’s private kitchen space with the growth of their unique catering service. “(Bentos Lunch) was making about 20, 30 meals a week. They are a meal delivery service, individually packaged meals, and now they are churning out close to 1,200 meals a week,” says Chrestay. “We moved them into their private kitchen space back in October of last year. They will be here for two to three years, (and) at that point Shannon Bowman, the owner, will make a determination whether she feels like she’s ready for her own brick and mortar, and we will help her through that process as well. And then this space will rotate to the next maker that is ready to take that step.” Jenny Wise is an assistant editor. Feedback welcome at jwise@ cityscenemediagroup.com. May/June 2018 • www.trivillagemagazine.com
C ON GRATUL ATIONS TO THE 2018 GOVERNOR’S AWARDS WINNERS A R T S A D M I N I S T R AT I O N Howard Parr | Akron (Summit) A R T S E D U C AT I O N
Center for Arts-Inspired Learning | Cleveland (Cuyahoga) A R T S PAT R O N
Stuart and Mimi Rose | Springboro (Warren) BUSINESS SUPPORT OF THE ARTS (L ARGE) The J.M. Smucker Company | Orrville (Wayne) BUSINESS SUPPORT OF THE ARTS (SMALL) Heartland Bank | Gahanna (Franklin) C O M M U N I T Y D E V E L O P M E N T A N D PA R T I C I PAT I O N Sierra Leone | Dayton (Montgomery) C O M M U N I T Y D E V E L O P M E N T A N D PA R T I C I PAT I O N David Poe Mitzel, Ph.D. | Zanesville (Muskingum)
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I N D I V I D UA L A RT I S T
Ricardo Averbach, DMA | Oxford (Butler) I R M A L A Z A R U S AWA R D
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Dining with Diversity Tri-Village offers a variety of reasonably priced cultural dining options bacon and jalapeños, and is topped with homemade tomato jam on white Italian bread. The tres leches cake is a fan favorite and the perfect end to a Sí Señor! flavorpacked experience. Customers can get a full meal including dessert for just $11.
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French Connection La Chatelaine 1550 W. Lane Ave.
La Chatelaine offers authentic French food, drinks and atmosphere right here in the Tri-Village area. In the bakery, French breads and pastries are handmade and produced fresh every day. In the bistro, customers are offered self-serve breakfast and lunch for their convenience, while dinner is a traditional seated service. “We have been established since 1991 in the Columbus area and I am proud that our family-owned restaurant has flourished and now has three locations,” says General Manager Valerian Wielezynski, son of the original founders. The bar area features a wine list, morning mimosas and bloody Marys, not to mention the signature La Chatelaine Martini. At lunch, you can get a threecourse combo for just $10.
in influence. Sí Señor! serves sandwiches, soups, salads, desserts and natural juices based on authentic Peruvian cuisine. All meats are roasted in-house and desserts are made 100 percent from scratch. The diverse sandwich menu offers 15 Peruvian Palate different savory options, so there is someSí Señor! thing for everyone. In addition to authentic Peruvian sandwiches, the restaurant 1456 W. Fifth Ave. Another family-owned and operated also puts a Latin twist on classics. restaurant, Sí Señor! creates all of its deliThe grilled cheese blends sharp chedcious food with a personal touch and a Lat- dar and provolone cheese, applewood
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When it comes to food filled with comfort, laughter and love, there’s nothing quite like New Orleans cuisine. At Yats in Grandview Heights, customers can get their favorite Cajun meals quick and easy for under $10 a plate. Every day, the chalkboard menu offers a rotating list of diverse sauces and stews, creating seven to 10 dishes all served on rice with a slice of Cajun buttered baguette. “There is not a lot of Cajun in Columbus, and it is a very underserved market. Many people think that Cajun is spicy, so they hesitate to try it, but really it is just super flavorful,” says General Manager Jason O’Rourke. “We’ll have been at this location four years in June, and every day, we still have new people May/June 2018 • www.trivillagemagazine.com
Story and photos by Laura Cole
walk through the door. Once people walk in, they are hooked.”
Korean on the Go GoCupz 974 W. Fifth Ave.
weekendscene Looking for something to do? See what’s on the menu this weekend and beyond! Sign up for CityScene Magazine’s weekly event newsletter at cityscenecolumbus.com
GoCupz offers one-of-a-kind Korean American cuisine. With build-yourown bowls, wraps and boxes, there’s a wide variety of options at this fast-paced restaurant. For each build-your-own option, there is a variety of marinated proteins, sauces and spices to mix in for a customized experience. Want to delve deeper into authentic Korean cuisine? Customers can order from a list of specialty dishes including bibimbop, a gluten-free, traditional Korean dish with vegetables, topped with an over-easy egg. Guests can enjoy a full meal for less than $11. Laura Cole is a contributing writer. Feedback welcome at feedback@ cityscenemediagroup.com. May/June 2018 • www.trivillagemagazine.com
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living
By Alex Curran-Cardarelli
Thinking Outside the Home UA home gets an outdoor upgrade
With a narrow corridor leaving only enough room for a few chairs and side tables, the original screened porch was a small extension of the house. Outside, the original patio was confined to a small corner in the yard against the screened porch and adjacent wall, secluding the area from the rest of the yard. 24
screened porch into a lively entertainment space with only a $100,000 budget and less than 50 days. To start, Cleary Company worked with the homeowners to design a new
The arch of the ceiling provides additional height, while the white paint welcomes in natural light from the surrounding windows. Combined, they produce a spacious and well-lit environment. Additionally, the open wood frames mimic a lodge interior, creating a relaxing and comfortable atmosphere.
By painting all the wood white and adding the two-faced fireplace, Cleary Company created a smooth transition between the interior screened porch and the outdoor patio. May/June 2018 • www.trivillagemagazine.com
Photos courtesy of Marshall Evan Photography
W
hen good weather comes to town, most people like to entertain family and friends outside. However, for one Upper Arlington home, a small screened porch and lack of outdoor living space made it nearly impossible to entertain guests in the great outdoors. The Cleary Company took on the challenge and transformed an out-of-date
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addition that was simple, clean, fresh and open. With these four words in mind, the company began its work on a 406-square-foot interior and exterior entertainment space that extended the use of the homeowner’s beautiful back yard. “This was a large porch project,” says company owner George Cleary. “But we gave the finishing touches so that if it was just the two of them enjoying a night out by the fireplace, they would feel cozy in that space.” When all was said and done, the homeowners had a new screened porch with lots of space for large gatherings, a ceiling fan and fireplace to regulate the space’s temperature with changing weather and a TV mounted above the fireplace for enjoying afternoon football games. Alex Curran-Cardarelli is a contributing writer. Feedback welcome at feedback@ cityscenemediagroup.com. May/June 2018 • www.trivillagemagazine.com
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on the table
By Bianca Wilson
Appetizing Adaptations Cooking for a family with food allergies
M
ost parents know the struggle of having picky eaters, but fewer know how hard it is to accommodate a family with food allergies. Because they have two children, each with a separate set of allergies, Sonya North and her family face unique challenges in the kitchen. It’s a challenge the family battles together, and, North says step one was teaching her kids how to cook. “I think the most fundamental thing a food allergy parent can do is teach their kids how to cook,” says North. “Cooking is a lost art in an age where fast food and convenience is valued over intentional cooking and eating.” This philosophy has served the family well, especially daughter Elle, who flourishes in the kitchen. Elle may not have any food allergies of her own, but she can make just about anything that is safe for both of her siblings, Khera and Tommy, to eat. Two sets of allergies in the house sometimes means two separate dinners,
Khera and Elle North started cooking with their mom at a young age.
Ingredients: Chickpeas • 1 15-oz. can chickpeas, rinsed, drained and patted dry • 1 Tbsp. grapeseed or avocado oil • 1 tsp. each cumin and garlic powder • 1/2 tsp. each sea salt, black pepper and smoked (or regular) paprika • 1/4 tsp. each ground coriander and cinnamon Garlic Dill Sauce • 1/4 cup hummus (or tahini) • Juice of 1/2 lemon (~1 Tbsp.) • 3/4-1 tsp dried dill (or sub 2-3 tsp. fresh) • 3 cloves garlic, minced • 2-3 Tbsp. water or unsweetened almond milk to thin • Sea salt to taste 26
Sandwich and Toppings • Optional: Vegan pita or flatbread • Tomato, sliced • Red onion, sliced • Romaine lettuce or fresh parsley, chopped • Optional: Chili garlic sauce. Sonya likes Huy Fong Sauce Chili Garlic Instructions Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with foil or parchment paper. In a small mixing bowl, toss rinsed and dried chickpeas with oil and spices and spread on baking sheet. Bake for 25 minutes or until slightly crispy and golden brown. Once slightly cooled, sample and adjust seasonings as desired. Sonya adds
a bit more sea salt, cumin and garlic powder for extra flavor. While the chickpeas are roasting, prepare sauce by adding hummus, lemon juice, dill and garlic to a mixing bowl and whisking to combine. Add enough water or almond milk to thin so it’s pourable (~2-3 Tbsp.). Taste and adjust seasonings as needed. To serve, warm pitas or flatbread in the microwave for 15-30 seconds (or the still-warm oven for 1 minute) and top with desired amount of chickpeas, sauce and vegetables of choice. Best when fresh, though leftover chickpeas and sauce will keep well stored separately in the refrigerator for 3-4 days.
May/June 2018 • www.trivillagemagazine.com
Photos courtesy of Sonya North
RECIPE
North’s Kitchen Rules • Always wash hands before preparing food • Thoroughly clean counters and meal preparation tools with hot soapy water before preparing food • Prepare food for those with food allergies first • Treat allergens in your kitchen like you would raw chicken • Store safe snacks together and away from foods with allergens
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Having Elle in the kitchen is a big help to North, especially now that she is older and can prepare meals entirely on her own.
and Elle doesn’t hesitate to help prepare Tommy’s meal while North sees to the rest. “Most of our meals are safe for everyone, but my son is very picky. So, we have a lot of meals prepped for him in the freezer, like safe grilled cheeses (made with Daiya dairy-free cheese), bagel pizzas (with Lender’s bagels and Daiya mozzarella cheese), and safe cupcakes and muffins (made without dairy or eggs) to take as snacks and to birthday parties,” says North. North notes that Tommy’s food always gets made first in a clean kitchen before they get any of his allergens out to use in other meals. While it isn’t easy, the family has learned to adapt, always closely following the rules for their kitchen to keep each other safe. Bianca Wilson is a contributing writer. Feedback welcome at feedback@ cityscenemediagroup.com. May/June 2018 • www.trivillagemagazine.com
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Around Tri-Village
Art Studio Clearance Sale Courtesy of Ohio Craft Museum
The Wellington School Production of Into the Woods Courtesy of The Wellington School
Get your camera ready. It’s time for Send us your photos for the annual Shutterbugs issue of Tri-Village Magazine! Images should be of: People/Pets, Places and Events in the Tri-Village area
Deadline: May 15 Email hi-res digital files to trivillagemag@gmail.com Images can be in color or black and white. The top photos will be featured in the July/August issue of Tri-Village Magazine. Up to 10 images may be submitted per person. All images must be submitted as digital, high resolution photos. 28
May/June 2018 • www.trivillagemagazine.com
John Glenn College of Public Affairs and WOSU Public Media are proud to present:
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May/June 2018 • www.trivillagemagazine.com
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bookmarks Compiled by the Upper Arlington Public Library, 2800 Tremont Rd., www.ualibrary.org
Every Color Soup By Jorey Hurley It’s time to start counting in the kitchen. Babies and toddlers will learn their colors while also making soup in this colorful book about counting and vegetables.
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Schomburg: The Man Who Built a Library By Carole Boston Weatherford When Arturo Schomburg was in school, no one talked about black history or accomplishments by black people, so Schomburg made it his goal to collect many books, artifacts and other memorabilia that highlighted their accomplishments. Written as a collection of poems, this insightful biography will inspire kids to start digging into the past. Recommended for grades 4-8.
My Pillow Keeps Moving By Laura Gehl When a man walks into a store, he thinks he has bought a pillow. But when he gets home, he notices something is not quite right — his pillow is actually a dog. Preschoolers and older kids will love this funny, repetitive tale.
For more book suggestions, visit us online at www.trivillagemagazine.com
Pizza Pig By Diana Murray Pig owns the best pizza place in town. He makes all kinds of specialty pizzas for his customers, including pizzas topped with carrots for the rabbits and pizzas topped with jam for the bears, so why is Turtle not eating his pizza? Beginning readers will enjoy helping Pig figure it out.
Princess Pulverizer: Grilled Cheese and Dragons By Nancy Krulik Princess Pulverizer doesn’t want to curtsy and drink tea like other princesses; she wants to go to Knight School. Her father will let her go, but only after she performs eight good deeds. Follow along as Princess Pulverizer, a scaredy-cat knight and a belching dragon save the day in this fun, new series. Fans of the series Princess in Black will love this adventurous tale. Grades 2-4.
May/June 2018 • www.trivillagemagazine.com
Better lives
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