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Behind the Line

(Editor’s note: Stock & Barrel and (614) Magazine devote plenty of ink to the people with their names at the top of the menu. This is the first in a reoccurring series about the integral employees in the culinary trenches, the guys and gals behind The Guy or Gal) Bill Glover is a legitimate food star [...]
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(Editor’s note: Stock & Barrel and (614) Magazine devote plenty of ink to the people with their names at the top of the menu. This is the first in a reoccurring series about the integral employees in the culinary trenches, the guys and gals behind The Guy or Gal)

Bill Glover is a legitimate food star in the capital city. His talent resonated for years from the small kitchen at Sage American Bisto in the Old North, and when the Downtown Hilton took its place on the Columbus skyline, it was Glover they tapped to run the culinary show.

While he often had to turn away talented chefs from his tiny space at Sage, now Glover is in charge of a massive team at the towering hotel, an artisanal army of 25-plus that has elevated the menu of its head chef to one of the best in the city.

Twenty years after Glover started sweating it out in hot, cramped kitchens, chalking up stitches in his hands, he’s overseeing the next wave of potential Columbus heads chefs, eager up-and-comers who spend more time with their kitchen team than they do with their own families.

“Every successful chef has two things: a strong support structure at home and a talented and inspired team of cooks in their kitchen,” Glover said.

While Glover is quick to point out that there are plenty on the team that are worthy of praise, here we focus on five crucial team members and their roles at the restaurant.

Let’s go Behind the Line, and meet the inspired team at Gallerie Bar & Bistro:

Josh Kayser, 39
Chef de Cuisine

Education Self-taught

Experience 20 years
The Ohio State Faculty Club, Columbus, Ohio (roundsmen/lead cook), Bel Lago Waterfront Dining (executive chef)

Glover’s right-hand man, Kayser is the day-to-day operator of the restaurant, overseeing purchasing, production lists, and managing inventories and direct supervision of the staff. He and Glover work on menus collectively and design seasonally changing options together.

“Josh has been a big part of three kitchens I have been in as the executive chef in over the years,” Glover said. “He and I have a shared approach and philosophy that is not easy to come by and makes the creative process very fluid.”

Allison Grieves, 27
Sous Chef

Education Scottsdale Culinary Institute

Experience 8 years
Arizona Biltmore Resort and Spa, Phoenix, Arizona, (lead line cook), Third & Hollywood (line cook)

At a hotel serving three meals a day, 365 days a year, you need a strong person in charge of the daytime crew, and that’s Grieves. She worked her way up from the Gallerie’s opening team, and a spot on the p.m. line before recently being promoted to Sous Chef.

“Allison has done an amazing job with our staff during breakfast and lunch to bring the consistency we strive,” Glover said. “She is an amazing cook who has traveled the world developing her style and approach to cooking. Her palate is incredible, and she has a delicate touch with flavors that is difficult, if not impossible, to teach.”

Dan Kamel, 25
Lead Line Cook

Education Columbus Culinary Institute

Experience 10 years
Alana’s Food & Wine (apprenticeship), M at Miranova (line cook)

Kamel is Glover’s “mad scientist.” Always studying on the job, Kamel reads anything he can get his hands on, and according to the head chef, is often the most knowledgeable member of the team in this area of expertise. He brings modern cooking techniques into the kitchen, including inventive pastry concepts for Gallerie’s dessert menu.

“He is a natural cook who picks up on new ideas and flavor profiles with ease,” Glover said.

Rick Collignon, 26
Line Cook

Education Pennsylvania Culinary Institute

Experience 7 years
Barcelona (line cook), The Bistro on Biltmore Estate, Asheville, North Carolina (line cook)

A jack-of-all-trades and creative problem solver, Collignon bounces from the regular restaurant line to Gallerie’s large-scale banquet team seamlessly.

“When we need a strong cook for a big production, Rick is the first to volunteer,” Glover said. “If we need a rock on the grill for a busy night in the restaurant, he’s happy to do it. He has a maturity that speaks to the skills needed for leadership roles and has a promising future in this field. He is an asset to both sides of our kitchen.”

Jon Fortney, 29
Line Cook

Education Self-taught

Experience 8 years
Columbus Club (lead line cook), Burgundy Room (pastry chef)

As passionate as he is meticulous, Fortney typically works the lunch-dinner swing shift and has learned every station on the line in four months during both lunch and dinner. Steady and calm, he brings a consistency to the line that is crucial during rushes.

“Jon is the quiet storm; he can go from a slow breeze to a hurricane of action seamlessly,” Glover said. “He could have 50 checks hanging or two and he is the same guy: calm, consistent, and focused on quality.”

 

 

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Food & Drink

Slice into our top picks for National Pizza Party Day!

Mike Thomas

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May 17 is National Pizza Party Day—a celebration that is near and dear to our hearts at (614). And what better day of the week for an office pizza party than Friday?

To help you and your gang decide which pie(s) to go with on this momentous occasion, take a look at this roundup of some of our most primo pizza content. Bone apple teeth!

The best pizza in C-Bus according to Columbest Voters

The results for Columbest 2019 were announced in the May issue of (614) Magazine, with Harvest Pizzeria taking the top spot in the “best gourmet pizza” category, and Mikey’s Late Night winning “best traditional.”

26,000+ Columbest voters can’t be wrong. Let these hometown heroes provide the pie for a pizza party you won’t soon forget!

Pizza – Columbus Style

Did you know Columbus has its own distinct style? Edge to edge toppings, crispy crust, cut pub-style – these are some indications that you’re dining on Columbus’ own signature ‘za. Not sure what we’re talking about? Refer to this list to see what we mean.

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In Pizza We Trust

Need to grab a pie on the go? Look no further than a Pizza ATM conveniently located at OSU campus. Fair warning, since reporting on this a few months ago, we haven’t been back to see if this still exists. Something tells us this was either too weird of an idea to last, or too brilliant to ever die.

C-Bus pizza on the big stage

At this point, our fair city is no stranger to coverage in national publications – and our pizza is no exception. Earlier this year, food blog Rave Reviews included Columbus’ own Rubino’s and Mikey’s Late Night Slice on their Pizza Road Trip roundup of the best pies in the nation.

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Hey, @fussbucket… Nice #BINOS! #SausagePizza

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Deep dish (if you must…)

Is deep dish more your thing? We (I) think there’s something wrong with you, but that shouldn’t stop you from enjoying the sauce-on-top monstrosity you crave. Check out our top picks for the “best” deep-dish style pizzas in town.

Celebrating National Pizza Party Day? Of course you are! Let us know your pizza of choice in the comments.

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Outerbelt Brewing: small town, huge brewery

Mike Thomas

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With no end in sight for the craft beer boom, upstart breweries are leaving the city behind for the wide open spaces of the suburbs.

According to a report from Drink Up Columbus, Outerbelt Brewing will be the latest to toss their hat into the central Ohio Craft Beer ring when they open their doors in less than a month.

Located in a former Lowes hardware location at 3560 Dolson Ct. near Carroll, Ohio, Outerbelt Brewing is not far from Lancaster.

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Outerbelt is scheduled to open to the public on either June 8 or June 15, depending on construction deadlines. The new brewery will occupy about 25,000 square feet, with about 5,600 square feet set aside for a taproom. Plans also include a spacious 2,000 square foot patio.

Upon opening, Outerbelt plans to offer 10 beers on tap, as well as cold brew coffee.

Look for Outerbelt this Friday, May 18 at the Columbus Craft Beer Week kickoff party at Giant Eagle Market District, where some of their beer will be available to try. Outerbelt Beer will also be on hand Saturday at the Six One Pour Ohio Beer Festival at COSI.

To view pictures and to learn more about Outerbelt, check out the full story at Drink Up Columbus.

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4 brewers talk past, present future of C-bus beer scene

Mike Thomas

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With the rise of craft beer, celebrations of America’s most popular alcoholic beverage are nearly as plentiful as the varieties of suds found on supermarket shelves.

Whether it’s a day set aside in honor of a given style (IPA day is observed Aug. 2) or a pseudo-holiday cash grab from a major international brewery, (Arthur’s Day is not a thing, Guinness) beer fans have plenty of occasions throughout the year to toast their favorite drink.

In honor of Columbus Craft Beer Week (May 17-25), (614) spoke to Columbus brewers Colin Vent at Seventh Son Brewing, Dan Shaffer at Land-Grant, Craig O’Herron at Sideswipe Brewing, and Chris Davison, at Wolf’s Ridge Brewing in order to explore the beginnings of brew in the capital city, where it stands today, and what the future might hold.

(614): When you think of Columbus beer history, what comes to mind?

Vent: The recent history is pretty young. We were 7th or 8th six years ago, and now there’s over 50. Barley’s, Smoke House, Elevator, Columbus Brewing Company—those were around for 10 or 15 years, then all of the sudden, Four String, us, North High, and soon thereafter Land Grant popped up, and from there it’s just been crazy. Obviously all of Columbus [beer] history goes back hundreds of years; there used to be major production. Hoster was one of the largest breweries in the country.

Shaffer: I think of Barley’s, CBC, the people that were there at the beginning. We’re all standing on their shoulders. Obviously it’s all come a very long way. I’m trying to think of what the first craft beer I had in Columbus was. It was probably a CBC IPA.

(614): What are some prevailing trends that you see happening with beer in Columbus today?

O’Herron: I feel like we’ve gotten over a lot of the recent trends. We saw a lot of the New England IPAs, and then Brut IPAs to a lesser extent. I don’t know if there’s a trend that’s happening right this moment, but I’m sure we’ll see something new and wacky come around.

Davison: The national trend has been IPA, IPA, IPA, and I think Columbus is a microcosm of that. Ohio is an IPA state, and Columbus is an IPA city even more so than some other cities in the state. We’ve got a lot of the top-tier IPA breweries right now, a lot of people making really good IPA. I think that’s going to continue to rise, and I think we’re going to continue to see more styles [of IPA].

(614): What does the future hold for Columbus Beer? Have we reached a saturation point on how many breweries the city can sustain?

Vent: I don’t know that Columbus could take another 10 or 20 Land Grants and Seventh Sons, but I think it could take another 10 or 20 [breweries] that just want to have an awesome neighborhood brewpub. As many breweries as an area can sustain, that’s what there will be.

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Davison: I think it all comes down to what those breweries are trying to accomplish. Trying to be a production brewery that’s distributing cans across the entire state is going to get harder and harder, not that some won’t continue to grow and do that. I think there’s a ton of room for local brewpubs that don’t even want to sell their beer outside of their own bar. Every bar in this city could theoretically brew its own beer, and there’s no reason the city can’t sustain 500 breweries that are tiny like that.

Shaffer: Obviously people are gravitating towards local. I think it’s really cool that every neighborhood, instead of a watering hole, can have a local brewery. I think we’ll probably see more sours, probably more specialization. IPA’s aren’t going anywhere—there will be more IPA variants. When there is this much competition, you can’t afford to be a generic beer brewery anymore. There has to be something you’re passionate about, whether it’s Belgian or English styles, or pilsners, high-gravity stouts—whatever. There’s got to be something that you can say “this is what we’re all about.”

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