Summer is my favorite time in terms of food, and it's because Ohio turns out a bounty of produce. Farms all over the state turn out fresh herbs, haricot verts, corn, many different types of tomatoes, lettuces, fruits and vegetables of all kinds. Ohio raised beef, pork, lamb, poultry have grown and hit the market. Fisherman bring in Walleye, Perch, Brown Trout, Salmon and Sturgeon from lakes and rivers. Other farms raise Tilapia, Rainbow Trout and Shrimp in ponds all over the state...yes Ohio raised shrimp. Shrimp grows very quickly and can grow to market spec, by summer's end.
In addition Ohio has many skilled brewers, mead makers, wine makers and distilleries turning out high quality
beverages to match with her bounty of foodstuffs. Artisans are turning out cheeses, breads, honeys, jams, salsas, and ice creams that ar
e of very high quality and defy the imagination.
beverages to match with her bounty of foodstuffs. Artisans are turning out cheeses, breads, honeys, jams, salsas, and ice creams that ar
e of very high quality and defy the imagination.
What is a chef to do with all this inspiration? How does he translate his passion into something beneficial for the guest? Why a summer/seasonal driven promotion of course. We had done past seasonal menus, but starting in the spring of 2010 we decided we would focus on Ohio and everything great within her borders. Taste of Ohio was born at the Columbus Airport Marriott. Staff and guests were immediately excited by the offerings. Flash to a year later and it was too good not to bring back.
The menu making it's way to guests should be appealing, varied and and present a value. We
managed to cover those bases with our $28 three course tasting menu. Ideally the guest will try a soup or salad, an entree and a dessert, but some guests just purchase items individually and pair them with other items on our main menu. Whatever their choice they are happy that there are local offerings on a value oriented menu. Our offerings include Yellow tomato gazpacho, grilled Caesar salad, Insalate caprese (fresh tomato and mozzarella salad, Lake Erie Walleye, Prime top cap Sirloin steak that eats like a dream from northern Ohio, Apple Butter BBQ glazed pork ribs...all herbs, vegetables, and meats are locally sourced. Desserts including Peach Buckle with Graeter's premium Vanilla Ice cream and fresh Strawberry Shortcake, with whipped cream and mint..again herbs and fruits locally sourced...all in all about 90% of the product is sourced locally. This is a pride point for us as a Culinary Department and as Chefs. Doing something different also keeps the staff interested. Definitely a learning opportunity for all involved.
What's next.....why a Fall Menu is just around the corner
thanks for reading...Any questions or comments feel free to email at tony.layne@marriott.com or tonlayne@gmail.com ....to view photos/menus larger simple click on them
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