Double Your Deliciousness on

People’s Choice winners serve up solid local favorites

ATTENDEES AT THE TASTE OF WESTERVILLE were so impressed by their options that they couldn’t even pick a single winner.

The event, organized by the Westerville Area Chamber of Commerce, took place April 20 at The Lakes Golf and Country Club.

Patrons voted on a People’s Choice award, and the winner was a tie: Bel Lago Waterfront Bistro and Polaris Grill.

Polaris Grill earned its victory with grilled filet mignon sliders. The items show up on the restaurant’s menu as part of its trio of sliders entrée, the other two varieties being crab cake and chicken tender sliders.

“It’s a cool item that we could put together for large crowds, and it’s something that you don’t have to sit down to eat,” says Cliff Madden, one of the owners.

The restaurant has been in business on Polaris Parkway just east of Interstate 71 since 1997, having celebrated its 15year anniversary in June.

Bel Lago’s big winners were its lobster mac and cheese and its mini meatballs, two of the most popular items on its menu. The meatball is a staple of the restaurant – and its ingredients are a trade secret, says owner Rich Rores – while the lobster mac and cheese is a serious favorite that quickly springs to mind when Bel Lago comes up in a conversation.

“It’s a very rich and abundant dish,” Rores says.

Located on North Sunbury Road right on the banks of Hoover Reservoir, Bel Lago has served as Westerville’s only spot for waterfront dining since opening its doors in 2009.

Other winners at the Taste of Westerville included J. Gilbert’s Wood-Fired Steaks, which won Best Appetizer for its shrimp Durango; Bess’ Cakery, which won Best Presentation for its gourmet cupcakes; and the Old Bag of Nails Pub, which won Best Overall for its crab cakes and clam chowder.

Garth Bishop is editor of Westerville Magazine. Feedback welcome at gbishop@pubgroupltd.com.

Grilled Filet Mignon Sliders

Makes 4 sliders

• 8 oz. choice beef tenderloin

• 4 King’s Hawaiian dinner rolls

• 1/3 cup caramelized onions

• 2 oz. creamed horseradish

Cut your filet mignon into four 2-oz. slices and grill to desired temperature. When the steaks are almost done, slice the rolls and put them on the grill for 30 seconds (be careful, as they burn easily).

Put about a tablespoon of the caramelized onions on the bottom bun and ½ oz. of the creamed horseradish on the top bun. Add a slice of the steak and enjoy.

Lobster Mac and Cheese

Makes 6 servings

• 2 lbs. pipette pasta (uncooked)

• 12 oz. lobster meat (claw and knuckle)

• 2 Tbsp. garlic (minced)

• 2 Tbsp. real butter

• 2 qt. cream (heavy cream recommended)

• 36 oz. cheddar and mozzarella mix

• 6 oz. Tabasco Bloody Mary Mix

• 4 oz. white wine

Cook pasta in boiling water until al dente, then rinse in cold water and drain. Finally, let the pasta rest.

Melt butter in sauté pan over low heat. Once the butter is completely melted, add garlic and sauté over low heat. Once the garlic is sautéed until soft, add the lobster. Sauté lobster briefly until the meat is warm throughout.

Add white wine to sauté pan. Sauté over low heat until the smell of alcohol has vanished. Add heavy cream and reduce over low heat until it slightly thickens.

Add chilled pasta to the sauté pan. Continue to cook over low heat until mixture begins to simmer, then add cheese. Once cheese has melted, mix in salt and pepper to taste.

Add 1 oz. warm Tabasco Bloody Mary Mix to each serving dish. Enjoy.

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