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Behind the Line: M at Miranova

Stock & Barrel and (614) Magazine devote plenty of ink to the people with their names at the top of the menu. This is the third in a reoccurring series of the integral employees in the culinary trenches, the guys and gals behind the guy or gal.) Scott McCullough, 29 Supervisor Education Self-taught Experience 15 [...]
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Stock & Barrel and (614) Magazine devote plenty of ink to the people with their names at the top of the menu. This is the third in a reoccurring series of the integral employees in the culinary trenches, the guys and gals behind the guy or gal.)

Scott McCullough, 29

M - Behind the Line-13

Supervisor

Education Self-taught

Experience 15 years: The Refectory (line cook), Hilton Easton (sous chef), Alex’s Bistro (sous chef)

McCullough’s unique array of experience, which includes several stops in local restaurants as well as Whole Foods Market, serves him as M’s jack of all trades. Whether as an anchor on the sauté station, prepping all the menu’s fish entrées, or working with Rabold on creating features, McCullough has become an integral part of the team since he showed up a year ago.

“[He] has brought an attention to detail with his style of cooking,” Rabold said. “His technique is always there, he has knowledge of every station in the kitchen, and contributes his creativity to our feature program.”

Scott has brought an attention to detail with his style of cooking. His technique is always there, he has knowledge of every station in the kitchen, and contributes his creativity to our feature program.


Gabi Feldman, 19

M - Behind the Line-15

Garde Manger Cook

Education Bradford School of
Culinary Arts

Experience Three years: Au Bon Pain, OSU Medical Center

Feldman’s title, which often is referred to as the pantry chef, is a crucial one at M. She is responsible for not only daily prep and production for cold appetizers and salads—popular items during happy hour—but also for desserts. Clearly the new kid on the line experience-wise, Rabold praised her spirit, drive, and adaptability.

“Her enthusiasm for the restaurant business was obvious, and she has so much potential,” he said. “She is a quick learner and has the ability to maintain her composure under stress.”

Gabi’s enthusiasm for the restaurant business was obvious, and she has so much
potential. She is a quick learner, and has the
ability to maintain her composure
under stress.


Jenn Hanscel, 32

M - Behind the Line-45

Sous Chef

Education Columbus State Culinary School, The French Pastry
School (Chicago)

Experience  14 years: The Refectory

With Hanscel, not only does Rabold benefit from her decade and a half as pastry chef for The Refectory, but gets Hanscel’s talent for organizing and leading a team. The dinner menu, dessert menu, and feature program all bear her mark, as well as her input on seasonal and special event menu development. As Rabold’s right hand, she also oversees daily production and purchasing, manages weekly inventory, and directly supervises the staff. With more than a decade of experience working together, it’s clear that if Rabold expects to do his best work on the line, he wants Hanscel there with him.

“Jenn and I have a similar approach to the culinary arts, yet we have different strengths, which help make a great partnership,” he said.

Jenn and I have a similar approach to the
culinary arts, yet we have different strengths, which help make a great partnership.


Zacharias Hosek, 23

M - Behind the Line-36

Line Cook

Education Columbus State Culinary School

Experience Five years: Hilton Easton, New Albany Country Club,
Private chef for Les Wexner

Line cooks are always the ones you want to keep an eye on—they often end up being the executive chefs of the future, the ones who learned hard and fast and hot what it takes to push out high-end plates. Hosek, who has earned promotions from the garde manger to the sushi station to the grill station, gets high marks from Rabold for soaking up an extensive amount of on the job experience in a short amount of time.

“Zach is a young chef with the desire to learn as much as he can about the culinary arts,” he said. “His hard work to grow and improve does not go unnoticed.”

Zacharias hard work to grow and
improve does not go unnoticed.


Juan David Garay III, 25

M - Behind the Line-27

Lead Garde Manger Cook

Education Bradford School of Culinary Arts

Experience 10 years: Bob Evans, Firehouse subs (assistant general manager), Mitchell’s Steakhouse (line cook)

If you haven’t gotten the idea yet, happy hour is when M makes a lot of its hay, so the person manning the sushi station carries a significant amount of M’s vitality on his back. Not a problem for Garay; Rabold raves about the ownership he’s taken of the position.

“Even when he is busy, he stays calm and gets the job done without compromising quality,” he said. “His positive attitude is contagious, and we look forward to his growth as a chef on our team.”

Juan’s positive attitude is contagious
and we look forward to his growth
as a chef on our team.

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Food & Drink

Beer for Breakfast: Start the day at 4 Columbus breweries

Mike Thomas

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Is there such a thing as “too early” for a beer? We would humbly submit that no, there isn’t.

While everyone else is waiting until noon, raise a toast to the sunrise with these breakfast-themed creations from some of Columbus’ top breweries.

Note: always drink responsibly. We don’t want any angry calls from your boss saying you showed up to work completely tossed. Check yourself before you wreck yourself!

Wolf’s Ridge |215 N 4th St

The brewmaster at Wolf’s Ridge is clearly a strong believer in popping off in the AM. “Cinnamon Toast Brunch” – a cinnamon-infused twist on the brewery’s staple cream ale, is delicious at any time of the day. Need something with a little more kick to get you moving? Wolf’s Ridge cellar reserve bottle offering, “’17 All The Breakfast,” is an imperial breakfast-style ale that clocks in at 10.8% ABV.

Homestead Beer Co. | 811 Irving Wick Dr W, Heath

Columbus Beer Week is a celebration of the many, many great beers available throughout central Ohio. If you stand any chance of sampling them all, breakfast brewskis are a must. Luckily, Homestead Beer Co. has you covered with a Beer Week concoction that will take you back to the days of Saturday morning cartoons and rainbow-colored milk. Prepare yourself for Homestead’s Cocoa Pebbles porter, “Yabba Dabba Brew.”

Hoof Hearted Brewing | 850 N 4th St

Like their neighbors Wolf’s Ridge up the street, Hoof Hearted offers a sudsy take on cinnamon toast crunch. At 10.5% ABV, “Miracle Toast” will either start your day off on a strong note, or send you back to bed until noon.

Though not explicitly marketed as a breakfast beer, Hoof Hearted’s “Fitness Freak,” an imperial stout with coffee, vanilla and maple syrup added, has all of the morning-time flavors you crave. At a whopping 14%, it’s also a surefire way to transition from brunch to nap time.

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Platform | 408 N 6th St

If you don’t think a peanut butter cream puff from Schmidt’s qualifies as a breakfast item, what are you doing with your life? Cleveland-based Platform pays homage to a Columbus institution with the release of their “Schmidt’s Peanut Butter Fudge Puff” brew. This maibock style beer boasts a respectable 7.1% ABV – just enough for some AM fun without derailing your whole day.

What’s your go-to morning brew? Let us know in the comments!

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Food & Drink

CBus Brew Bus will be your new weekend obsession

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So many breweries, so little time, so few volunteers to drive your tipsy tush around, right? Wrong! Columbus, meet CBus Brew Bus: a new and refreshingly different way to experience the local craft brewery scene.

Andy Bachman, an Ohio State alum and Columbus beer enthusiasts, is on a mission to offer safe transportation, informative tours, and plenty of fresh beer to curious hop-heads. Guests can book buses to take them around to the following breweries:

  • Zaftig Brewing Co.
  • Parsons North Brewing Co.
  • Platform Beer Co.
  • Hoof Hearted Brewery & Kitchen
  • North High Brewing
  • Nocterra Brewing Co.
  • Combustion Brewery & Taproom

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Upon arrival at the meeting place, each guests will receive a 6.75 ounce sample glass. At each stop, the sample glass is filled with sweet, sweet beer—3 samples of 3 different beers at each brewery.

But, the breweries are just one part of the CBus Brew Bus experience. Along the way, Bachman and his crew provide entertainment with trivia and factoids about the Columbus craft beer culture while you booze!

Private group tours for 8 or more are offered that include the option to customize pickup and drop off locations as well as choose the breweries you’d like to visit. All public tours (just you and a few friends), have predetermined stops with the pickup point starting at City Tavern, in the heart of downtown Columbus.

To learn more about CBus Brew Bus and book a tour, visit https://cbusbrewbus.com/ or check them out on Facebook or Instagram @cbusbrewbus.

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Food & Drink

Update: Copious closure to be temporary

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Update: We reported earlier that Copious would be closing its doors permanently on May 6. However, after speaking with owner Bob Clark, we’ve learned that the closure is, in fact, temporary.

The restaurant at 520 S High St. will undergo a remodel beginning May 6 so that it may better serve its guests, though Clark is planning to be open for Mother’s Day on May 12.

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A reopen date is not yet set.

Events and parties scheduled for Notes and the events/banquet space will be unaffected by the temporary Copious closure.

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