Taste the Future is a showcase of Central Ohio’s best in food and culinary skills, serving as a fundraiser to support student success at Columbus State. Amazing chefs from around the community shared their remarkable talents to a crowd of over 1,250 guests.
With major sponsorship from CardinalHeath, Lbrands Foundation, the American Culinary Federation Columbus Chapter, and Giant Eagle Market District, Taste the Future has become an important Columbus culinary event.
The president of Columbus State, David T. Harrison, kicked off the event, which exceeded its goal, raising $220,000 this year with an increase year over year of $35,000.
Starting with Farmers Market …
… the presentation was colorful and the food tasty. Believe me, everyone was hungry.
The Hilton Columbus at Polaris …
… came through with the most amazing thick cut bacon …
… but it took a few samples to be completely convinced, and with food tasting it’s extremely important to get the complete experience.
The Gallerie Bar & Bistro …
… served up an exotic spicy tuna dish. Executive Chef Bill Glover explained it is made with fennel kimchi puree, pickeled beech mushrooms, rice noodles, cherry bomb radish, sweet soy, pearl onion brûlée …
… and Togarashi, a great dish to share …
So much good food might make you feel like you’re seeing double, but in this case, it is twins Windy and Misty Day supporting sponsor The Wasserstrom Company.
City Barbecue is definitely a local favorite, featuring perfect pull pork, macaroni and cheese, and delicious lemonade with fresh strawberries.
The crew from Made From Scratch served up samples …
Hot Chicken Takeover is super “hot” right now, and just as tasty.
And then there was Barcelona, with an exquisite spiced feta, creme brulee, and strawberry dish made and served. Barcelona has reputation for great food and lived up to it.
Lindey’s pull out all the stops. Great food, sharp staff, beautiful presentation.
A class act that clearly prepared for this event. Mixing a colorful paint pallet, with tasty perfectly balanced shrimp appetizers — yes that’s a winner.
Ohio State University Wexner Medical Center seemed to have something to prove because the presentation was unique …
… and the deconstructed Cajun shrimp and polenta appetizer was easily one of the best dishes of the night. It was made with blackened shrimp, andouille sausage on polenta cake with burgundy sauce, friend okra strings, fennel greens, and Louisiana remoulade.
Brewer’s Yard Bistro at Kroger — yes they had the best tasting steak at the event. BEST. Cooked to perfection and lightly accompanied. It was wonderful.
In Columbus, the Refectory has a reputation for fine French cuisine. The rosemary chocolate ganache palet with almond joconde and bergamot sauce was smooth, sweet and the right combination of heavenly flavor. It might be the perfect desert.
Brands had fun flavor injection donuts that allowed guest to pick a donut, and then an injectable flavoring added to it for unique combinations.
Middle West Spirits served up OYO whiskey, and vodka drinks.
The Mahi Mahi Tacos at Rusty Bucket were fantastic. Overall, the food and drink artistry was unexpectedly fun and interesting.
Taste the Future attendees enjoyed over 50 central Ohio restaurants, clubs and caterers.
Live music, award winning food artists.
This is the place to experience the best Columbus food in one night.