FOOD + BEVERAGE
THE REFECTORY REBORN: A COMMUNITY'S LOVE LAUNCHES NEW TRAJECTORY FOR THIS LOCAL LANDMARK
HEALTH + WELLNESS FROM KITCHEN TO GYM: THE RECIPE FOR BUILDING STRONGER, HEALTHIER, MORE RESILIENT BODIES
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With the changing seasons comes a change in what we are craving, and with fall that often means comfort food. October is our most delectable issue of the year, filled with some of our favorite dishes and beverages around town. For those of you that haven’t been to The Refectory restaurant in awhile, you’re in for a big surprise. We had the pleasure of sitting down with owner Kamal Boulos, and learned how our community came together during the pandemic and changed the trajectory for this restaurant; enriching it with a bigger soul, a focus on giving and ultimately a unique experience for guests that will simply touch you to the core.
The smells of fall bring memories to my mind of clam bakes, the crisp scent and sound of fallen leaves, and the scent of pasta sauce cooking all day on a Saturday. My mom would start the sauce early that day and the smell of the cubes of beef cooking in that sauce was enough to rouse my teenage self out of bed (but not before 10 a.m.). I can remember cutting slices of Italian fresh bread from Mazone’s Bakery and dipping it in the sauce, sneaking a bit of the simmering meat and relishing the thought that tomorrow was Sunday—and that no one will notice if I sneak a bit more. Mazone’s is now long gone, but it doesn’t stop the flood of memories that come from the scent of fresh Italian bread, simmering sauce, crisp mornings and the thought of the holiday season nipping at our heels.
There is definitely an art to creating a flavorful dish that not only satisfies our taste buds but evokes memories. The aroma of certain spices and foods can bring us right back to our childhood, which can be incredibly powerful and comforting. Food brings us all together, and whether we are sharing a meal with loved ones or enjoying a night out on the town, the time spent while enjoying food is invaluable. So enjoy this issue, and the food that surrounds you. And rejoice in the impact that our community has made on so many businesses—but especially The Refectory—48 years in business, and still innovating, evolving and making us count our blessings that we live in a community that supports local businesses each and every day.
Happy Fall!
LISA FEDERICO, PUBLISHER
October 2024
PUBLISHER
Lisa Federico | lisa.federico@citylifestyle.com
EDITOR
Ashley Alt | ashley.alt@citylifestyle.com
CONTRIBUTING WRITERS
Cierra Johnson, Lindsey Escaja
CONTRIBUTING PHOTOGRAPHER
Mariia Chystiakova
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Branden Cooper
LAYOUT DESIGNER Amanda Schilling
Learn how to start your own publication at citylifestyle.com/franchise.
Lisa Federico NORTHWEST COLUMBUS CITY LIFESTYLE PUBLISHERS
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Creating
Creating
1: Paige Stropki, Megan Andes and Emma Guanzon enjoy activities at Worthington’s End of Summer Fair. 2: Guests attend Northwest Columbus City Lifestyle Scout & Cellar Wine Tasting at The Timbrook Guesthouse. 3: Hosts Jill Dole and Sarah Whiston of The Timbrook Guesthouse with Paulette Thomas 4: The staff at Wexley Glen hosts their '50s themed Ice Cream Social for prospective residents. 5: Artists and guests bid for residents' original artwork at The Laurels Norworth annual art auction. 6: Members attend the annual Worthington Area Chamber Golf Outing at the York Golf Club. 7: Dancing with the Stars attendees enjoying a fantastic fundraiser for the Byron Saunders Foundation.
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Experience the crisp autumn air and vibrant fall foliage during your stay at the Timbrook Guesthouse, where cozy accommodations and warm hospitality await. Nestled in a serene setting, it’s the perfect retreat for enjoying the beauty of the season.
With so much happening in Columbus this fall, there’s no better time to book your stay with us!
Worthington AM Rotary Club will host its Fourth Annual Chili Cook-off at Zaftig Brewing Company on Sunday, October 6 at 1 p.m. in conjunction with a Sunday football watch party. The event has helped raise thousands of dollars in annual scholarship funds for graduating Worthington high schoolers. Tickets are $25 and available for purchase at wamr.org/fundraisers. Free admission for cook-off competitors. If you’re interested in competing, email Joe Murnane at murnanjj@gmail.com.
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Congratulations to Planes Moving & Storage for being chosen as one of only 85 local businesses selected as a Columbus CEO 2024 Top Workplace. To be selected as a Top Workplace, company employees fill out a research-backed survey that measures employee feedback. Companies with survey results that exceed national benchmarks earn a Top Workplace award because of their ability to engage employees and create a posi tive work environment.
3373 N. High St will be the home of a popular New Jersey-based restaurant, Lahore Food Street, known simply as Food Street. The cuisine is a fusion of Pakistani and American food, inspired by the unique flavors from Lahore, Pakistan, a vibrant city with a bustling street food scene and rich culture. Foodies can expect menu items like the Tikki Burger and Paratha Rolls. Food Street will serve lunch and dinner when it opens.
CREATING CULINARY EXPERIENCES THAT ARE AS DELICIOUS AS THEY ARE EYE-CATCHING
ARTICLE BY CIERRA JOHNSON
Like so many around the globe, the moments of solitude that came with the COVID-19 pandemic proved to be a time of reflection and, for some, a time of innovation.
“I love working with my hands, I love being creative and I wanted something of my own that I could grow,” explains Amy Robinson Ford, founder of Artisan Eats, a lavish grazing platter service complete with gourmet charcuterie boards.
A life-long lover of food and all things pretty, Amy shares she never lost her love for what she calls a European staple—cheese
boards. Wanting to bring something unique and fun to Columbus (she originally hails from the U.K.), Artisan Eats was born.
Her charcuterie platter service offers delicious grazing tables, vibrant works of art large enough to feed groups at parties and events, and even birthday specials. The tables consist of methodically selected combinations of crisp vegetables, sweet fruits and an assortment of both hard and soft cheeses.
Her latest addition to the Artisan Eats menu is a charcuterie cart, which Amy claims is the perfect addition to any wedding or large event.
“It’s more hands-on, a little bit more interactive and definitely more of an elevated experience for guests to enjoy," she says.
Her tips for styling a beautiful board for dinner parties, etc. below:
• Choose a board that fits your theme, like rustic wood, chic marble or slate.
• Use variety and balance. Mix textures and flavors with soft and hard cheeses, cured meats, fresh fruits, nuts and pickles.
• Focal points: Start with larger items like cheese wedges or small bowls, then build around them.
• Shapes and layers: Use different shapes— slices, cubes, wedges. Layer and overlap items for a full, inviting look.
• Personal touches: Add handmade labels, decorative picks, florals or small ornaments and most of all, have FUN!
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CREATING A BEAUTIFUL, FUNCTIONAL CULINARY SPACE WITH JESSICA BRUGGER
ARTICLE BY ASHLEY ALT
BY BECCA BAUER PHOTOGRAPHY
The kitchen is such an important part of the home. There is perhaps no other space that is as functionally important. But don’t forget it is still a space in your home to tell your story.
This is interior designer Jessica Brugger's specialty—creating spaces that tell a personal story.
Through her interior design business, Dwell Well Design Co., Jessica focuses on how people live as the priority. "Beautiful spaces don’t mean much if they don’t work, or reflect who is there," she says.
Jessica aims to make the kitchen as much of a living space as possible, which means doing things like hiding the outlets so the backsplash can shine. "Eliminating the interruption of the eye line in the backsplash keeps your eye moving, making the space feel larger," she says.
Lighting is also a big deal in the kitchen, as it is throughout an entire home. "You have the classic chandelier and pendants over eating areas, but don’t forget to consider sconces or a small lamp on the countertop for visual interest," Jessica suggests. "Also, everything should have dimmers—remember the kitchen is a cooking space, living space and entertaining space."
When thinking of reimagining one's kitchen, Jessica encourages clients to ask themselves: "What do you want your kitchen to feel like? If you want it to be warm and homey, be sure to bring in warm tones, woven accents and leathered surfaces. If you want it to be modern and dramatic, focus on bold shades and clean lines."
As far as decor goes, Jessica advises the following: position a piece of art on the backsplash, incorporate
“Replace your hardware. Even in a small kitchen, good hardware can elevate the look."
plants, and bring in an analog clock. Something as simple as adding a tray for the hand soap can make an impactful statement as well.
"All the touches of home should be carried into the kitchen," she notes. "It’s part of who you are and the narrative of your space and family. Enjoy creating a one-of-a kind space!"
ARTICLE BY LINDSEY ESCAJA
There’s nothing like stumbling upon a new favorite restaurant, where the food is so good you’ll dream about it later. Whether it’s a cozy spot for a weekday dinner, a lively place to unwind with friends or a hidden gem you’ve been dying to show off, Northwest Columbus has got you covered. With
“There’s nothing like stumbling upon a new favorite restaurant, where the food is so good you’ll dream about it later.”
flavors that range from hearty comfort food to vibrant global cuisine, our area is packed with eateries that know how to dish up something special. So, if you’re ready to treat your taste buds to something extraordinary, we’ve rounded up some of the best spots to satisfy your cravings.
Nestled in Worthington, The Whitney House is a local favorite, offering a cozy, welcoming atmosphere. The menu shines with dishes like the Walleye, seared to perfection and served on a flavorful hash with shrimp and andouille sausage, finished with Cajun butter. This fish also stars in their popular fish sandwich, while the stack burger is another crowd favorite. Their fromscratch kitchen ensures every dish is fresh and thoughtfully prepared, making it a haven for guests with food allergies—many items are gluten-free, including their famous French fries. The cocktail program stands out
too, featuring their own aged Manhattans and drinks crafted with in-house ingredients. The restaurant embodies the quaint spirit of Worthington, with many team members hailing from the community and a commitment to supporting local endeavors.
The Worthington Tavern offers a refreshing twist on the classic tavern experience, combining comfort food favorites with a creative flair. Their menu features standout dishes like the Whipped Eggplant with Hearth-Baked Puccia Bread, a must-try take on "bread and butter," and the rich, flavorful pasta alla vodka. Alongside these culinary delights, their extensive cocktail program brings a sophisticated touch to your dining experience. With its laid-back yet refined atmosphere, The Worthington Tavern is the go-to spot for a casual dinner, a special celebration, or simply enjoying a leisurely brunch with friends.
Stone Bar & Kitchen effortlessly blends modern design with a vibrant, social atmosphere, making it the ideal spot for any gathering. The sleek, contemporary interior and lively bar scene create a hotspot for after-work drinks and weekend outings. The menu features an eclectic array of New American cuisine with a focus on fresh, seasonal ingredients. Standout dishes include the chef’s favorite ribeye steak, perfectly seared and complemented by a house-made black pepper sauce, and the popular crispy bruschetta topped with steak, gorgonzola, and a creative mix of flavors, finished with a classic balsamic glaze. Seafood enthusiasts will enjoy fresh options like shrimp ceviche and PEI mussels. Plus, their brunch menu is not to be missed—try the eggs benedict for a delightful start to your day.
Mehak Indian Kitchen brings a taste of India to Worthington with its authentic flavors and homey atmosphere. Crafted by veteran chef Ravinder Sharma and his son, the menu features traditional dishes like lamb vindaloo, flavorful biryanis and fresh naan. Don’t miss their house specialties such as saag kofta—crispy vegetable balls in a rich spinach sauce—and chili chicken, which can be customized to your preferred spice level. With vibrant decor and a warm ambiance, Mehak offers a cozy setting for enjoying classics and exploring unique flavors like samosa chaat and scallop masala. It’s a must-visit for anyone craving genuine Indian cuisine.
Next time you’re planning a meal out, be sure to explore these local gems—you’re guaranteed to find something that hits the spot.
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ARTICLE BY ASHLEY ALT
PHOTOGRAPHY BY MARIIA CHYSTIAKOVA
Like most restaurant owners during the COVID-19 pandemic, owner of The Refectory Kamal Boulos and his team were in shock. They didn’t know if the business was going to make it through that tumultuous time, yet were determined to be true to who they have always been—creatively serving the associates, guests and the community.
Not only did the French restaurant survive those difficult years, the entire trajectory of how the exquisite dining spot operated changed.
For those unfamiliar, The Refectory is a classic mainstay in Columbus, located on Bethel Road in an old church building with soaring ceilings, stained-glass windows and an atmosphere unmatched to any other restaurant in town, serving upscale French fare and wine. It is a fine diner’s dream, equipped with a quiet, candle-lit ambiance, a soft background of light jazz, impeccable service and gorgeously unique, elegant dishes.
When the local community found out the restaurant was struggling during COVID, they responded. As a collective, our community donated over $100,000 to The Refectory, creating a new carry-out only business, and delivering or giving away meals to those in need. The impact this generosity had on our community and with employees unlocked the opportunity for Kamal and Executive Chef Richard Blondin—who has been with the restaurant for 32 years—to re-imagine every detail of the guest experience.
Pre-pandemic, the Dining Room Menu changed about four times per year. The format did not always allow the best of Chef’s creative talents to be shown, and the routine was often not as inspiring for the entire team.
During the solitude granted from the pandemic, Kamal noticed a culinary spark in Chef Richard—he was constantly experimenting with new dishes and food
ideas, and seemed to have been energized simply by personally cooking every day, rather than supervising the cooking of many others.
Wanting to capitalize on that energy, the two of them made the decision to create an entirely new concept for the restaurant based on small to medium plates (instead of main entrees) with a menu that changes daily.
Another thing Kamal noticed was that bringing bread to the table was often wasted. Now, instead of anticipating that food waste, the restaurant has it on the menu for customers to purchase as a “bread basket donation” which currently provides food to those in need in Ukraine.
Finally, Kamal changed the hours of the restaurant in favor of his dedicated staff. Instead of being open most days of the week, they now operate WednesdaySaturday, giving employees the chance to breathe, get refreshed and reenergized. Not surprisingly, this has resulted in a happier staff that provides exceptional customer service to guests, with Chef Richard still riding his creative high as he continues to experiment and craft new, innovative cuisine.
All of these changes have been a hit. They have brought in a new customer base and expanded the business. Guests stay longer than they did previously (as small plates provide more of a social setting) and the employees are able to spend more time with their families.
Kamal, who has owned the restaurant for an impressive 47 years, says the pandemic brought out the best of our community — and opened the doors for changes that have enhanced The Refectory experience. It wasn’t just that the restaurant kept its doors open—the community’s generosity opened up a whole new world of possibility for all to experience and enjoy.
CONTINUED >
"The lasting fruit of our life will be how well we served those around us. It is a humble privilege to be part of such a caring and supportive community."
"I began to notice changes in Chef and my staff. Having time to perfect the art of food had a positive impact on us and the experience our customers enjoy."
Abs are made in the kitchen. Any fitness expert will tell you this. Without proper nutrition, no amount of working out is going to outweigh a bad diet. That said, strength training is perhaps the most effective route when it comes to maintaining a healthy and strong body.
If you are into fitness—and everyone should be—Physician Megan Yeh and Strength Coach Pete Yeh have a refreshing take on staying fit, particularly as we age. The best part? It's as simple as it is effective, and can be adopted by anyone.
Starting Strength fitness, a boutique fitness studio the husband and wife team own, is an effective strength training program where measurable results are guaranteed, regardless of your age or fitness level.
The model involves utilizing loaded normal human movement— full-body compound barbell exercises—the squat (getting up out of a chair), deadlift (picking something up off the floor), overhead press (moving things above your head) and bench press (pushing something away from you), that allow the body to work as a system in a way that builds strength throughout the entire body. Workouts take place in a small group setting and are programmed and coached to ensure appropriate form and individualization to each member’s specific needs and fitness level.
80 years old, they are there to increase strength and in turn, improve their metabolic health.
The gym itself is a very intimate environment with members fist-bumping each other when they reach their next PR (personal record) lift, laughing and conversing in-between sets, and undoubtedly having a good time. Whether members are 20 or
As for the importance of gaining muscle? Our muscles use most of the energy we consume in the form of food, making it the primary driver of our metabolism.
“Lean muscle mass naturally diminishes with aging and this loss accelerates after age 65,” Megan explains. “Over time, your body fat percentage will
ARTICLE BY ASHLEY ALT PHOTOGRAPHY BY MARIIA CHYSTIAKOVA
increase if you don’t do anything to replace the lean muscle you lose. By middle age, metabolic conditions like diabetes and obesity start popping up, especially in those that are sedentary."
She continues, "When faced with this situation, most people add in cardio or light dumbbells in an attempt to lose weight and gain strength. And while any exercise is beneficial, I think people are often disappointed with their results with this kind of regimen. Their cholesterol and diabetes numbers don’t improve and they still struggle to lose weight."
"What we do is very different," Pete says.
"We train. Everything is quantifiable and efficient. We check progress with each workout. Our goal is to create long-term, lasting adaptations to your body, which is predicated on building muscle mass. When done properly, lifting heavier weights is the most efficient way to add lean muscle mass
quickly. Extra lean muscle mass will rev up your metabolism 24 hours a day rather than just when you’re working out."
Training for strength also makes your bones stronger, provides you resilience to injury, improves joint strength and reduces joint pain— not to mention leaves you less stressed, mentally stronger and helps with sleep.
While the message may lean toward an older audience looking to prevent frailty, the workouts truly are for everyone—from foodies wanting to maintain a healthy body composition to postpartum women struggling with losing the baby weight, strength training is a game-changer for your body and mind.
“As we get older, we need to be more intentional about the way we work out," Megan says. "If applied consistently, Starting Strength is an effective total body workout that can be accomplished in 3-4.5 hours per week with life-changing results.”
LEARN MORE: Ultimately, it’s the coaching that is the key to the castle at Starting Strength. The coaching specifically delivers the metabolic health that the gym-goer knows they want, through the strength training programming that they don’t know they need.
Husband and wife team, Megan and Pete Yeh, owners of Starting Strength
The Apple Orchard Cocktail is a perfect blend of apple vodka and elderflower liqueur, making it a refreshing and slightly floral drink that is perfect for fall. This cocktail can be made with apple liqueur or apple brandy, depending on your preference.
Note: If you can't find apple vodka, you can easily make it at home by infusing plain vodka with sliced apples. The ginger syrup adds a spicy kick to the cocktail, making it a perfect drink for those cool autumn nights. Garnish with an apple slice to add a touch of elegance, and enjoy.
ingredients:
• Fresh lemon
• Apple vodka
• Apple liqueur
• Elderflower liqueur
• Ginger syrup
• Aromatic bitters
• Apple slices
directions:
Step 1. Combine apple vodka, ginger simple syrup, apple liqueur, elderflower liqueur, lemon juice and aromatic bitters in a cocktail shaker filled with ice cubes.
Step 2. Shake up and strain into a coupe or martini glass
Step 3. Garnish with an apple slice.
Recipe from Katy McAvoy, a mixologist, cook and lover of all things food and drink
Pricing Strategy Advisor (PSA) and Accredited Buyer Representative (ABR) designations · President’s Circle of Excellence, 2022-23 Columbus Realtors President’s Commitment Award, 2022
ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES
This hearty chicken noodle soup is the perfect comfort food that is packed with nutritious goodness. This pairs perfectly with homemade beer bread or a sourdough loaf.
INGREDIENTS:
• 8 cups chicken broth (add more if desired)
• Whole fryer chicken, cut in chunks or shredded
• 5 celery stalks, sliced
• 8 carrots, sliced
• ½ onion diced
• 4 tablespoons butter
• 1 teaspoon Italian seasoning
• ¼ cup half and half (optional)
• 1 package egg noodles
• Salt and pepper to taste
DIRECTIONS:
In a large stock pot, add 8 cups of chicken broth. Dice carrots, celery and onion and add to the broth. Bring to a boil, and reduce to medium heat until the vegetables are soft. In the meantime, skin and cube 1 whole fryer chicken and add to the stock pot. Next, add egg noodles (frozen Reames homemade egg noodles are my favorite) and let boil until noodles are cooked. Add butter, half and half, salt, pepper, and Italian seasoning. Simmer on low until ready to serve.
OCTOBER 6TH
Huntington Park: 330 Huntington Park Lane, Columbus, OH | 9:00 AM
Join the community for an excellent cause supporting A Kid Again at the annual Capes & Crowns Walk and Family Fun Fest. There will be endless activities to keep your kiddos entertained including inflatables, face painting, crafts, games, TouchA-Truck area and more. There will be a costume contest where winners receive a prize, so come dressed as your favorite superhero or princess.
OCTOBER 19TH
10 W. Beechwold Blvd. Columbus, OH | 10:00 AM
Add this to your spooky season bucket list: Shopping small at the Beechwold Makers Market. The entire market will be decorated in spooky, autumn garb where you can peruse over 20 handmade, local vendors in a relaxing outdoor oasis. Parking is free on all surrounding streets, and dogs are always welcome.
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OCTOBER 20TH
Spooky Pooch Party
Worthington Historic District | 12:00 PM Sunday Fundays aren’t just for summer. Kick off Halloween (HOWLoween for your pups) at Worthington’s Spooky Pooch Party. Dress up your four-legged friends and enjoy the pawty in the Worthington Historic District where there will be great food speicals, games, dog tricks and treats and all of the entertainment you could ask for. This event is free admission!
OCTOBER 23RD
Worthington Candle Lab | 4:00 PM
Grab a friend to unwind and get crafty at this interactive event hosted by Candles & Corks. The fun starts at the Worthington Candle Lab (646 High Street) where guests will pour the candle of their choosing, then head to House Wine tol finish with a relaxing glass of wine. Tickets are $40 and can be purchased on Eventbrite.
