The Dinner Lab Experience

Written and Photgraphy

Andrew Livelsberger

Vue Columbus
Our DinnerLab venue!

Background:
DinnerLab is a club of sorts that anyone can join.  You get a membership which opens up the location list for you of when an event will be held and the menu.  Select a location - for us it was Columbus - but you can attend any DinnerLab events anywhere.  Once you sign up for a specific event, a few days before, you are told the venue and time.
For the price you pay, you get a meal and drinks.  You just need show up and enjoy!

Our hostess and chef explain the courses for the evening

Impression:
It was a light, open atmosphere.  Upon first arrival, you check in and are directed to the dinning area.  Before dinner, everyone is visiting, some people know each other, while others like us are new to the whole experience.

My wife and I decided to try this as we consider ourselves "foodies" and we enjoy the experience of finding new and different cuisines.

Promptly at the starting time, we are seated and the hostess and chef come out to explain a little bit about the DinnerLab experience for the newbies as well as cover the menu.

After which, the dinner courses started arriving.
The pace at which the courses were served was perfect, as were the portion sizes.

Chef Russ Bodner prepared a meal inspired by his experience working in Michelin starred Greek restaurant in NYC.
Chef Bodner is originally from St. Louis, MO and moved to NYC to further his culinary career. He has worked in such restaurants as Aspen Mountains Club, Springhouse and Randolfi's

Lightly Seared Tuna

fennel pollen crust, thassos olives, dehydrated feta, orange vinaigrette

Course #1

I love lightly seared tuna, and up until this dinner, I've only every had tuna done like this with a salt/pepper/sesame seed crust.  This interpretation of it was outstanding.  What really made it wasthe orange.  You don't think much of it at first, but once you try it, you are hooked!  Excellent flavors as well as excellent textures.

Ricotta Dumplings

Lousiana crawfish, tobacco onions, spinach,leek, corn, beans

Course #2

The sauce is what made it for me hear.  Very light and flavorful.  Not overpowering.  The dumplings were el dente and so delicious!

Smoked Octopus

pickled shallots, mushroom, coriander yogurt, frisee

Course #3

I've had octopus before, and if you have ever had it, you know that if it is over cooked, it turns into a rubbery, chewy mess.  Chef Bodner prepared it so expertly - I can say that without a doubt, the best preparation of octopus I've ever had and my favorite dish of the night.  The smoked flavor of the octopus coupled with the texture reminded me of sausage in a way.

Slow Roasted Lamb Leg

bulgar trahana, green onion, grilled okra, harissa

Course #4

Excellent lamb dish, which stayed away from the traditional "sweet mint" sauce and instead gave us a completely different and more earthy flavor palette.
Okra is another tricky item and if not made properly can be come out slimey.  That is why a lot of places deep fry it.  So when I saw grilled, I had my reservations.  Russ knocked it out of the park again!

Tsoureki Shortcake

basil ice cream, mastic oil, strawberry, yogurt

Course #5

This dense shortcake was paired with a basil ice cream.  Again, another set of earthy flavors, but enough sweet to balance the whole thing.  The strawberries and yogurt tartness added another element to the dish, making for a well balanced and light dessert option.

Bottom line, if you you want to experience a unique menu and want to have a good time - definitely hit a DinnerLab some time.  It is so worth the money if you love food the way we do.

The Olive Tree Cafe

Written By:  Dani Livelsberger

Photographer: Andrew Livelsberger

Have you ever watched a food travel show and envied the five-star treatment that the host gets from the executive chefs and restaurant owners?

At The Olive Tree, I felt like this kind of VIP.  When my husband and I arrived, we received a warm welcome.  The restaurant is a hidden gem in a strip mall; however, once inside the sights and scents make you forget the store front. 

Based on the reviews I had read, I knew to order the Tree-o appetizer.  The house made hummus made me sing!  A silky smooth texture with a nutty finish.   The stuffed grape leaves were so fresh and full of flavor that my husband and I fought over the last one.  

During our delightful meal, the owner came by and welcomed us as if we were related.  He asked us if it was our first visit and we replied yes, his smile lit up the room.  He told us some history and even introduced some other diners.  We not only felt welcome but we felt as if we belonged.

The delightful meal was perfect from the outstanding seafood soup to the delicate baklava.  The service, the ambiance, and the food provided the five star experience that I only thought you could get as a celebrity or food critic.  It is evident that the staff appreciates every patron and considers everyone family.

So whether it's date night, a family celebration, or you are just craving some Mediterranean treats.  The Olive Tree will not let you down.  They know that dining out should be more than just about great food.  Enjoy!

White Turkey Drive In

My wife's family was originally from Conneaut, Ohio.  During trips there and to Erie, PA we would drive by the White Turkey Drive In.

The White Turkey Drive in has great food and fabulous Richardson Root Beer - right from the barrel!

The restaurant is a family owned business established in 1952 and named after the turkeys the family raised and used in their famous turkey sandwiches.

The service is fast and it is great fun to sit at the counter.  Don't worry though if you cannot get a seat at the counter as there is additional seating  around back.

If you are ever in the area, you owe it to yourself to try out this gem of a restaurant.  Make sure to check out the website too and see what is on the menu!

Schakolad – More Than Just Chocolate

I was fortunate enough to have grown up 45 minutes from one of the most famous chocolatiers in the world, Hershey’s. Due to the proximity, I learned about chocolate’s history…how it came from South America to Europe, how it was turned into a confection. I also learned how Milton Hershey, starting out in caramel, saw a future in chocolates - wanting to create a low cost, but delicious product that could be enjoyed and afforded by the masses.

At one point in time, chocolate was only available to a wealthier class and those who dealt in creating chocolate concoctions were artists and created high class delectables to match the clientele.

Where does Tom English’s Schakolad Chocolate Factory come into the equation in all of this?   Tom is the owner of Schakolad in Upper Arlington and he provides an affordable product with an aristocratic flair. You’ll feel like royalty when the hand crafted, creamy chocolate hits your palette.

This story, however, goes far beyond just the quality of the product. There is a really interesting story to be had here as well.

Tom English started out working in IT. After years of working in the technology industry, he decided that he wanted a change of pace. It just so happens that the previous owners actively served in the military and were very quickly called up and deployed to the Middle East. The quick deployment turned into a turnkey business for Tom and his family. Literally, the previous owners left everything as is, ready to be restarted. After purchasing the store, the new crew cleared out all of the old inventory, and started making fresh batches of truffles and ganaches and hung back out the open sign.

When you first enter the store, you’ll notice how neat and clean everything appears. Then your eye will be drawn to the display case, where you’ll find a wide selection of chocolates, just waiting to be consumed. I have to admit, I’ve tried quite a few and I have yet to run into one that I didn’t like. White, milk, dark chocolate….they have it all.

They can even do custom work. Have a special occasion and want something special made just for you? Schakolad can accommodate.

One more important detail….one of Schakolad’s slogans is “Made Fresh on Premises.” What does this mean to you? A fresh product. 100% of what you see is crafted and assembled fresh for you. There are very few items that are pre-made and shipped to the store. The Schakolad shop makes their products in the store. If you are lucky, you can sometimes see them working their craft while you shop.