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Reinventing the Meal: Flavor and Flow

We’re glad that Danielle Evans was never allowed to play with her food as a kid. She’s now spent years making up for lost time, wowing Instagram (@marmalade_bleu) and the food world in Columbus and beyond with her food-based typography and art projects. This time around: inspired creations from arguably, the rap world’s two biggest [...]



We’re glad that Danielle Evans was never allowed to play with her food as a kid.

She’s now spent years making up for lost time, wowing Instagram (@marmalade_bleu) and the food world in Columbus and beyond with her food-based typography and art projects.

This time around: inspired creations from arguably, the rap world’s two biggest stars, served in sweet and clever schemes.

We’ve obsessed over things she’s cooked up before, but in an issue where we’re highlighting those doing unique things in the food and drink space, you think we’re not gonna talk to someone about projects called Drake on Cake and Kanyegg?

Let’s dig in:

What made you want to do art in this manner?I find the world around us is full of inherent meaning, especially food, because eating is a shared experience. Memories, politics, various movements are wrapped up in everything we imbibe and use. When these materials are wielded into something artistic, the work absorbs those messages as well. When the pencil first hit the scene, it was a stark contrast to the elegance of a fountain pen. The working class used it to take quick notes that didn’t fade like chalk when brushed away, so conventional use gave it a fast, scrappy context. Now that the pencil is ubiquitous, its voice has diminished. Since using objects is fairly new, their meanings are obvious and can play to or against the overall artistic concept.

Obviously, what you are doing is much bigger than playing with food, but in a sense, you are playing with the elements of food and the colors they have to create art. When you were younger, did your parents have to constantly remind you to not play with your food? What do you say to people who say not to play with their food? Food play didn’t fly in my house when it came to meals. I vividly recall trying to carve the mashed potato mountain from Close Encounters of the Third Kind during dinner, which was squashed immediately. However, I grew up bringing in geographical cookie maps to sweeten my book reports, made full scale replicas of historical sites out of cake and candy for history class. My teachers were flexible and often hungry, so I found myself rewarded for experimentation and also seeing food as a vehicle for non-culinary ideas early on.

I’d encourage everyone to find the playfulness in their everyday lives. If our meals are strictly utilitarian, we miss out on greater lessons found in unconventional experimentation.

What about hip-hop compels you to incorporate it into your art? I found myself in the intermediate part of my career in 2016, the fuzzy spot where one feels accomplished with still much to learn. I started listening to Drake, Kanye, and Frank Ocean, and found them grappling with similar issues: the fickle nature of their industries, wondering who to trust, how to fall back in love with their music. Kanye and Drake are particularly raw, flipping between invincibility and self doubt dependent on the bar. These lessons resonated with me, which I began to channel into my current body of work. The Drake work is the brainchild of Joy the Baker, aptly named Drake on Cake. When I realized we had respective rap mogul projects moving, I decided to collaborate on her album, so to speak. “Glow” was a clandestine crossover.

Besides Kanye, are there any other artists you have plans to do projects on? Perhaps some Tyler, the Creator? I’d love to incorporate a little Frank Ocean, honestly. He speaks to the solitary moments of my life, a sun drenched walk in my neighborhood, a blustery night star gazing, laying by the pool on a long day. The translation of these moments into visual art requires a little more thought. Cardi B is also a consideration of mine in part because she is opulent and brash, enviable while over the top. Rap translates well to the gratuitous nature of American culture and how some view visual artistry.

Do you have a rough estimate count of how many foods you’ve used or how much foods it took to create specific projects? (i.e. how many eggs did it take to make the “Through The Wire” project? How many gemstones are on the Kanyegg?) Way less product goes into these pieces than one would suspect. “Through The Wire” took about a dozen eggs, only a quarter jar of peanut butter on the sandwich gif for Tobacco Free Florida. There are about four hundred and twenty five Swarovski crystals on my Kanyegg, which took about three weeks to apply, plus shipping times. I’ve learned to eyeball quantities and very rarely have to reevaluate my purchases. The visual restriction produces the novelty; if presented with X amount, you will have to problem solve to make the most with what you have. Rather than wishing for more, you become grateful for less. There’s a life metaphor.

Do you ever eat your creations once they are finished? If you have, do you ever feel guilty chowing down on your art that you painstakingly worked on? If you haven’t, is it ever tempting to just want to take one bite?More often than I care to admit! Certain projects don’t make the cut, like dairy- or meat-based work, most of my egg projects, though I have pawned a few meringues off to unsuspecting hungry visitors. However, almost anything baked will end up in my mouth. Unlike a stylist, I ensure the work is real and made to be feasted upon visually and literally. If I’m not planning on eating later, I’ve noticed I subconsciously won’t pick the most visually appealing produce, or bake my pies long enough. In a related sense, my weight fluctuates when working with sweets vs. fresh produce. Because I’m so fastidious with my quantities, I’ll often be down to the last snippets of something and have to tell myself not to snack. Sometimes I’m more successful than others.

If you had to create a typography design of Columbus, what objects or food would you use to define it? When traveling, I tell people Columbus is a proud food city, so this question is difficult! Beyond the ethnic diversity, we’re also competitive with major cities for authenticity and quality. I’d likely choose a series of similarly colored items: Hot Chicken Takeover’s spicy wings, red and orange macarons from Pistacia Vera, a red pint of Jeni’s, a practice cone for the Crew and a small football or “the” hat for OSU. Al Pastor tacos from Los Guachos, Red Dragon ramen from Fukuryu, red tipped tillandsia from Stump, Dirty Frank’s dogs with accoutrements would prop out around some knick-knacks from Flower Child and Smartypants Vintage. Spices and produce from Sagara would seal the deal.

To keep up with Evans and her recipes for art, visit

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Food & Drink

Clintonville Brunch Crawl: We dare you to squeeze all 3 stops into 1 day




Clintonville is lovely this time of year, especially when you make three separate stops for brunch. 

Whether the weather is gracing the charming little burgh with a healthy dose of vitamin D or giving it a couple spins around the Lazy Susan that is Ohio’s climate, a trifecta of morning food destinations is sure to keep your mood afloat.

BLunch  • 2973 N High St.

Yes, we know that Columbus now is home to a Drunch AND a BLunch.

Snicker all ya want—if you do, you’d be missing out on one of the culinary scene’s welcome newcomers—a half-day cafe that carries the comforts of a First Watch, but with the sophisticated execution of Tasi or Katalina’s.

The White Family has decades of hospitality under their belt—the family owned Galena’s Mudflats until recently, and dad Jeff has been running the OSU Faculty Club for the past 20 years.

Those two were training grounds for son Jeff, once a young, eager dishwasher and now head chef for the White’s new “daylight eatery and bar.” Mom Jane, despite her own admission that in the family’s tavern-running days breakfast didn’t get served until halfway through afternoon, now relishes an intimate spot where people can maintain their own balance between booze and breakfast.

A full-bar at brunch is a rarity in the peculiar little burg, and positioned near Lineage, Old Skool, and Condado, BLunch could be the perfect starting point for a casual Clintonville crawl.

Then again, you may not have another stop after Chef Jeff gets done with ya. He and the White family have concepted a bennies-and-batter focused menu, where you’ll be sure to come back after a healthy amount of indecision. Me? I’ve been dreaming about the Bananas Foster pancakes (topped with ice cream) and the huevos rancheros over masa cake for weeks. – Travis Hoewischer


Dough Mama • 3335 N High St.

Dough Mama is the top of my list for my favorite breakfast joint. I love so much about this place.

The atmosphere is super chill, laid back, and inviting. The food is so so good. I would call it comfort food with an extra sprinkle of love and thought.

From pie to salad, it’s all good.

They use a variety of local and seasonal ingredients and support some of my favorite local delicacies with Dan the Baker bread and Thunderkiss coffee … YUM! They also have a variety of vegan and gluten-free options.

I am smitten with the Gluten-Free Lemon Poppy muffin. This place is my go to for a yummy drippy egg, roasted potatoes, salad, a sweet treat and a perfect cup of coffee.


My husband loves Grammie’s Sammie and a piece of Maple Bourbon Pecan Pie. I somehow manage to splurge here and feel really really good about it.

Their menu has some great staples but they also always have specials that look and are amazing.

Right now they serve both lunch and breakfast during the day and I’ve heard it through the grapevine that they will soon be open in the evening and serving dinner. I cannot wait to see what delicious dishes they create for that menu. – Jana Rock

Baba’s • 2515 Summit St.

Baba’s is my go-to breakfast spot in Columbus. You can grab a breakfast sandwich on their homemade griddle muffins (aka little pillows of heaven), order a rack of ribs, or in the spirit of Alabama Worley, have a slice of perfect pie and a cup of Thunderkiss coffee.

Their delicious baked goods are made in house, they smoke all of their own meats and their produce and coffee are all sourced locally, though their espresso will send you to the moon.

The service is fast, their team is super-friendly and there are never any pretentious vibes in the super chill atmosphere they have created on the corner of Hudson and Summit.

They’ve made a beautiful impact in their short existence in the SoHud neighborhood, fostering local artistic connections and bringing beautiful new mural art that rotates different artist from the community throughout the year. Don’t forget to grab one of their perfect cinnamon rolls for later. — Vanessa Jean Speckman

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Food & Drink

Harvest Pizzeria sowing last seeds in German Village




Eight years ago, Harvest Pizzeria cropped up in a small space in German Village. Today, the local pizza chain announced the closure of its flagship location.

Harvest Pizzeria German Village will open its doors for the final time on Saturday, April 27th.

“Despite the success of Harvest in German Village and our strong ties to the neighborhood, the owner of the property will not honor our renewal of the lease,” wrote founder Chris Crader in an email. “…the landlord’s demands for a new lease at a higher rate would not allow our little pizzeria to remain viable.


Crader added that he is proud of the strides Harvest German Village has made over the years, and thankful for the community that’s supported it. He hopes they can return to the neighborhood when the right spot presents itself.

As far as the employees go, Crader wrote that with the success of the other locations, the German Village workers will be able to join a team at another restaurant.

“Harvest sincerely thanks all of its loyal supporters and we hope to see you at our other locations soon,” wrote Crader.

This news follows the announcement of the Grandview Harvest closing back in February. Read more here.

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Food & Drink

Crawfish boils claw their way into Columbus Saturday

Mike Thomas



What’s the deal with crawfish boils? Sure, they’re delicious, but as a true land-lubbing midwesterner, my knowledge of this particular culinary phenomenon is fairly lacking.

That said, I definitely can’t tell you why there are multiple crawfish boils going down this Saturday. Best not to overthink it—just enjoy the experience!

Pecan Penny’s |113 East Main Street
Saturday at 4 PM – 7 PM

Sponsored by Brewdog, downtown BBQ joint Pecan Penny’s is kicking off patio season with an all-you-can-eat Crawfish boil, complete with giveaways and a DJ.


Rehab Tavern | 456 W Town St
2 PM – 6 PM

Rehab’s own 4/20 crawfish boil kicks off at 2:00. Your $15.75 entrance fee will net you a pint of beer in addition to all-you-can-eat crawfish and fixins’!

Can’t make either of these, or want to try the boil experience before committing to a large-scale event? Check out Kai’s Crab Boil or Boiling Seafood Crawfish—both on Bethel Road —for first-rate seafood experiences you won’t soon forget.

Why are there two crawfish boils on the same day? Why are there two crawfish restaurants on the same road? We may never know, and honestly, who cares? Crawfish is the bomb! Just put on your bib and get crackin’!

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