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Stock & Barrel

Winter 2017

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BBQ isn’t something normally associated with Central Ohio. But that’s rapidly changing as several new smokehouses enter the arena. And if BBQ is all about authentic and original, read about the origins of our own City BBQ. But we’re not all meat and smoke this issue – we chat with Guy Fieri and check out the latest open kitchen concepts. Grab some wet naps – you’re gonna need em…

  • Smoke signals: Legacy Smokehouse, Smoked on High and more
  • Soups on: spice up your diet with these winter warmers
  • Guy Fieri: the blond bomber of greasy food
  • Jeff Ruby’s family jewel shines in Columbus
  • Brewers going green
  • Curt Schieber on the history of Cbus brewing
  • Eat with your eyes: talented foodie photographers of Cbus
  • A-Z guide to food trucks sticking it out in the cold
  • Home cooking from our global sister cities
  • Pizza Whiskey? Ummm… Ok
  • Pucker up: sour beer craze is here to stay

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BBQ got its deep hooks into me when I had a business in Austin, TX – you know, the home of dry rub, beef and sausage. I’ve indulged on pulled pork in NC topped with slaw and drenched in vinegar sauce and the savory of Memphis-style ribs to the sweetness of Kansas City. Columbus has its own mix of styles, like so many other cuisines that find a home in our midwest oasis.

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No Home

Summer 2019

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Summer is filled with graduations, weddings, and festivals. They’re all filled with fun and spectacle and purpose. But, isn’t creating a moment of magic with a blanket, a perfectly-built charcuterie board, and a glistening arrangement of sliced fruit a grand enough occasion unto itself? Don’t put your dream picnic on hold until you have a “reason” to have one. And as you flip though the gorgeous images of this issue that capture the delights of summer fare at its most optimal, allow inspiration to take over and next, put a plan in place.

This summer, don’t let anyone steal your moment. Go out of your way, and take a picnic all by yourself if you have to. We won’t tell anyone.

In this issue:

  • Beer and Tarot
  • Bourbon by the Barrel
  • Return of Hilltop Lager
  • Hot Days, Cold Brews
  • Cocktail Cool Off
  • The Art of a Picnic
  • We’re Talkin’ Tacos
  • The Most Seasonal Meal of the Day
  • Off-The-Eaten Menu
  • Frozen Roadside Delights
  • Summer Sidekicks
  • Food Truckin’
  • A Little Bit of Everything at Blystone Farm

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Stock & Barrel

Spring 2019

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We welcome our first ever Guest Editor Christina Basham to help us peak behind every nook and cranny of the hospitality scene. If you see her out and about, she’s a fan of all things Agave 😉

  • Newest brews on Parsons
  • Where there’s smoke there’s fire
  • Shaking up the classic cocktail
  • Inside the (wine) bottle with Collin Minnis
  • I’ll have a draft… cocktail, please
  • Artists leaving their bold marks on beer cans everywhere
  • Food collaborations we’d love to see
  • List: tiny diners and hidden gems
  • Gallo’s Kitchen: Geauxing off the beaten path
  • Ready, set, eat! Pre-prepped meal companies explode
  • Local ‘Chain Makers’: Brassica, Fox in the Snow, Harvest
  • Are you nuts!? Inside the Krema Nut Company
  • Farm to Family: at Bluescreek Farm Meats
  • Recreational culinary classes to supper clubs

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Stock & Barrel

Winter 2018

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Comfort food season is in full swing in Central Ohio. Browse a mixture of the classics and what’s new in our burgeoning food and drink scene. Plus a few more trendy items from this month’s issue…

  • App Hop through German Village
  • Brewed to be Wild: Antiques on High
  • Sweet Carrot’s secret to success
  • Comfort food classics
  • Popular Barroluco food truck gets perm home
  • Sneak peak under the wrapper of Anthony Thomas candies
  • Praise the Lard!
  • Kitchen kids
  • Beyond the baked potato

The reading experience is optimized for tablet devices. Turn your phone or tablet horizontally for the 2-page spread view or vertically for the single-page view.

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