There’s no joking around about Giant Eagles latest bout of food recalls. The grocery store chain is recalling 10 products for undeclared milk and egg allergens not listed on the Giant Eagle, Market District, and GetGo products. If purchased, customers are advised to toss out the items or return them to the store for a refund; those with questions about the recalled items can call Customer Care at 1-800-553-2324. (deb)
Recalled for an undeclared egg allergen:
Danish with Fruit, two count, UPC 69779 10298
Cheese Danish, two count UPC 59779 10298
Bolillo Wheat Rolls, six rolls, UPC 97754 60299
Bolillo Rolls, six count, UPC 27754 60299
Belgium Fontal Imported Cheese, UPC 16124 00000
Recalled for an undeclared egg allergen (GetGo):
7-inch Grab-and-Go Turkey and Swiss sub, UPC 65567 20399
7-inch Grab-and-Go Italian sub, UPC 25567 20399
Recalled for an undeclared milk allergen:
8-inch Coconut Meringue Pie, UPC 09963 30799
8-inch Lemon Meringue Pie, UPC 09971 30799
Recalled for an undeclared egg and milk allergens:
Heat and Serve Fried Fish, UPC 37156 00000
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Previously recalled Giant Eagle products:
March 24, 2015 – Two products recalled because of undeclared egg and soy allergens
Little Italy Paninis (store brand)- undeclared egg allergen
UPC: 97525 20399 Little Italy Panini, Cold
UPC: 07369 20399 Little Italy Panini, Hot
Japanese Breaded Cod Fillets (store brand) – undeclared soy allergen
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.
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.
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.
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.”