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Reinventing the Meal: Home Cooking Classes

Have you ever stared into the cooler at the grocery store, wondering how the hell those cellophane-wrapped packages somehow morph into a colorful and fragrant meal? Do your culinary endeavors turn into Pinterest fails, despite following the recipe to the letter? Curious as to why your bacon is never crispy, but only burnt? Sounds like [...]
Jeni Ruisch

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Have you ever stared into the cooler at the grocery store, wondering how the hell those cellophane-wrapped packages somehow morph into a colorful and fragrant meal?

Do your culinary endeavors turn into Pinterest fails, despite following the recipe to the letter? Curious as to why your bacon is never crispy, but only burnt? Sounds like you could use some professional help.

Lucky for you, not all heroes wear capes. Some of them wear aprons.

Olivia Tipton is the lead Research and Development chef at Jeni’s Splendid Ice Creams, one of the folks who make all Jeni’s ice cream dreams into a reality, by researching and sourcing ingredients and experimenting with products and techniques until they are the perfect creamy concoction you find in the giant buckets at the scoop shops and on shelves. A Dayton native, she trained at Johnson & Wales University in Providence, Rhode Island to obtain the culinary master skill set that she now hopes to spread around the capital city. While at JWU, Tipton was a student teacher, and lead community cooking classes offered by the university to the public. There, she discovered a love of teaching. And she’s damn good at it. Stock & Barrel got to sit in on one of her home classes, and we can tell you, she’s great at communicating her expertise to those of us who have more questions than notches in our chef belts. Using approachable language and deft demonstrations of her own proficiency, Tipton helps her students navigate various techniques on their own terms as they journey through a recipe together.

Her biggest motivator for in-home classes is that she wants people to be comfortable in their own kitchens. She brings just a few spare items with her to her visits, hoping to show the client how to work with what they have. While most of the culinarily-challenged public may not own a zester, for example, they likely have a cheese grater that can perform double-duty. During the planning process, Tipton communicates with her client about their goals for taking the class. She finds out if there is a specific cuisine or dish they want to make, if they want to learn a particular skill or cooking technique, or maybe focus on healthy cooking. After honing in on their goals, she comes up with two to three menu options that encompass them. The client chooses from the list, and Tipton creates her lesson plan. After checking with the client to make sure they have the staple pantry items necessary, she purchases everything else needed for the meal and brings it to their house. The goal is to make it as easy and stress-free as possible for the client. A standard class lasts about two and a half hours and costs $60 per guest, while advanced classes will run you $75. The cost is all-inclusive, all the way up through the ingredients for your meal. In a standard 2.5 hour class one dish is created, and students will learn two to three major cooking techniques. Advanced classes are longer, cover more in-depth techniques, and may result in more than one dish (such as an entree and dessert). Be sure to ask about her super-secret onion dicing technique.

Once the class is rolling, students find themselves gently guided through knife skills, and learning intricacies of ingredients. Tipton has lessons built into the recipe process, and students parlay with questions that naturally come up along the way. In the age of Pinterest and The Food Network, the pendulum has begun to swing back toward the recognizance that you can’t just Google an education. Tipton and her mental library of reference material can take some of the sweat out of planning, pick the right ingredients, and place students light years ahead of searching “How to cook chicken.” And she can she can do it all in the most welcoming atmosphere one could think of: Your own home. 

To inquire about home cooking classes, email Tipton directly at [email protected]

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Food & Drink

What it’s like to work at Buckeye Donuts for 24 hours straight

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It was late. I didn’t plan it. It just happened. It always just happens, right? I don’t recall many of the details, but I know I left happy and satisfied, with a big smile on my face. From that moment on, I was in love—with Buckeye Donut that is.

For the uninitiated (assuming there are any of you out there) Buckeye Donuts is a 24 hour restaurant located in the campus area, on High Street. It’s a place to grab a quick meal on the cheap. But for a Columbus girl like me, Buckeye Donuts is so much more than just a place to eat. It’s a local institution. Nothing says “home” to me more than driving down High Street and spotting its big, red sign with the picture of a giant donut on it.

Buckeye Donuts is a gathering place to sit and talk about the weather, politics, or just about anything else on your mind over a plate of some very satisfying, down home comfort food. Eat there often enough, and the staff will start treating you like family.

So, one day, when my editor magazine came up with the idea to write about some of Columbus’ finest round the clock institutions, I shared my idea: I would try my hand at working there—for 24 hours straight! “Go for it,” he said. Somehow, the good folks at Buckeye Donut agreed, and before I knew it, I was there, ready to make it happen.

First Shift
“Go wash up or put some gloves on,” says Jimmy, the owner of my new place of employment for the next 24 hours. I chose the first option and headed off to the bathroom at the back of the kitchen, where I scrubbed like Leonardo DiCaprio in The Aviator. Beats a pair of latex gloves, two sizes too big for my hands.

7:00am
1970’s disco pours out of the sound system. The percolator pops in time to the beat as coffee bubbles out onto the burner. Bacon and eggs hiss and sizzle on the grill. Cookware clatters. Above the chaos, Jimmy’s mom Tula shouts out orders in Greek. It’s busy and the breakfast crowd is full of regulars. Jimmy introduces me to one named Johnny Boy. Johnny Boy has eaten there every day—sometimes twice a day—since the place opened in the 1970’s. He drinks ten coffees a day and eats four donuts.

7:30am
I meet Yanni, the head baker. He has been working here since 1977. He holds out a floury hand for me to shake. He is a master donut maker and
the backbone of the operation. I also meet Victor and Miguel, the first shift cooks. They are master chefs in their own right and their grill game shows it. I can already tell they will be great teachers.

8:00am
Jimmy asks me if I am ready to try my hand at preparing a couple of orders. Um, no. He convinces me to frost some freshly baked Buckeye Donuts instead. The iconic item is a crowd favorite, along with newer offerings like the maple bacon cream filled variety. Beside me, dough is being rolled out in giant sheets and glazes of all sorts are being prepared in vats. Frosting donuts seems simple enough: fill a spoon and spread. It melts on contact and oozes down the sides and onto the countertop, leaving me with a chocolate mess. Yanni comes to my rescue.

8:30am
I switch to the grill and squirt a generous amount of liquid butter (literally the grease that keeps the wheels of Buckeye Donut spinning) onto the surface. My first hash browns look decent but I flub the omelet flip, so into the trash can it goes. Victor nudges me aside and prepares a textbook version.

10:30am
The restaurant slows down enough for Jimmy to give me a crash course on sandwich prep. I do my best to turn out gyros, Philly steak and Greek sausage. After rolling five or six, I feel like I’ve got the hang of it. At least, if I’m making one order at a time.

11:00am
Lunch break. I have the falafel wrap—a pita filled with grilled veggies, onion, lettuce, tomato and tahini sauce. It’s pretty good, but the falafel is overcooked and the wrap comes undone, causing some to land in my lap. I’ve got no one to blame but myself—I made it.

12:30pm
The lunch rush is in full swing. Johnny boy is back, along with another regular, known as Yanni the Maintenance Guy. He got this name because he fixes things at the restaurant as often as he eats there. Jimmy pauses from his orders long enough to tell me the story about the time Andy, a nightshift manager who happens to live upstairs, passed out drunk with his shower running. Water came pouring through the kitchen ceiling right in the middle of donut production. It was Yanni who came and saved the day.

Second Shift
16 hours to go! My feet hurt and my face is greasy but thanks to all the donuts I’ve sampled, my blood sugar is soaring and I’m feeling pretty damn good.

5:00pm
The dinner crowd has begun to arrive and Dave and Gary, the second shift cooks are getting ready for action. “Want to clean the grill” Dave asks? Ugh. I roll up my sleeves and do it. Shower please!

6:00pm
Some other important customers have arrived. My kids. One laughs. The other two look shocked. Do I look that bad? I serve them perfectly formed glazed donuts and milk – no doubt the best ones I have made all day.

6:30pm
The dinner rush is still going strong. The next order is mine and I’m shaking. Seating is limited, so the goal is always to get people in and out quick. I give it my best shot.

7:30pm
My best friend shows up and I fix her a perfect veggie wrap and fries. She is impressed. Thank goodness somebody is!

Third Shift
It’s getting late and I’m getting nervous. Not too much longer before the crazies start coming. During a brief lull, the night crew takes a moment to tell me about the time a baller limo pulled up at 2am and Prince got out. “He spent half an hour in the bathroom and then ordered donuts for his entire entourage,” they explained.

11pm
The calm before the storm. As I brace myself for the bar rush, I remember that today just happens to be Friday the 13th. I start thinking about every horrible thing my friends and I did to restaurant employees back when we were teenagers. My karma is coming for me. I can feel it. I pray silently that Curtis, Bunny and the rest of the late crew will have my back.

Midnight
I dare not sit down for fear of falling asleep. I start to open my heart and mind to the coming chaos. I need it. It’s my only hope of staying awake.

2am
The witching hour is well in the rearview. And just like that, they start to come. The talk is louder and orders crazier than during the day. There are tables full of booze soaked college students. Laughter rings out and F-bombs fly. The place is packed and I help out in the kitchen. My wraps are Instagram-worthy! Bring it on!

3am
An OSU t-shirt wearing kid orders and a few minutes later, his food is in his lap He is hunched over. I have come to call this the Buckeye Donut lean. He’s pale and in bad shape. Gary, the late cook fixes him a new plate, on the house. Once he gets some of it in his stomach, his color improves and smiles woozily at his friends. Thankfully, it all stays in his belly and he and his wasted buddies hit the door. All hail Gary, the savior of the night shift.

4 am
The late rush is over and the staff receives deliveries. Yanni is back and donut production is in full swing again. Overall, it was a pretty tame night. No fights or thrown food. Everyone who works at Buckeye Donuts has stories. “Back in the old days, the cops would typically come rolling in around midnight, and the ambulance would get here by two,” Gary explains. But for now, all is well.

5-6am
This period is little more in my memory now than a distant and faded spell of delirium punctuated by black coffee. I recall my ramblings on a litany of subjects ranging from the bizarre to the intellectual only because I’ve recorded them in voice memo.

7am
I made it! 24 hours at Buckeye Donut! Jimmy is back and he slaps me a high five. I stumble to the bathroom sink where I had scrubbed in the morning before, splash water on my grease soaked face and somehow manage to drive home.

After 24 hours on the inside, I can still say that Buckeye Donut is one of my favorite places to eat. Why? Because its more than just a place to grab food. It’s an experience. It’s filled with people from all walks of life, all looking for a little bit of happiness and community—like a microcosm of the city itself. And although its not always perfect, it’s a beautiful thing. Just ask Jimmy.

Oh, and if you have never been there, get going! Trust me, you will never forget your first time.

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Food & Drink

“Eco-chic” healthy eats restaurant opening in Easton

614now Staff

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Searching for the truth? Find it at Easton's newest restaurant.

True Food Kitchen is a relaxed, "eco-chic," health-conscious food chain opening at 4052 Worth Ave. this spring, according to the company website.

Without sacrificing flavor, creativity, or indulgence, True Food Kitchen offers vegan, vegetarian, and gluten-friendly options on its brunch, lunch, and dinner menus.

Guests can enjoy their gluten-friendly Lasagna Bolognese or vegetarian pizza from the bright dining area or outdoor covered patio.

Craving a cold libation with your meal? Hit up the scratch bar featuring fresh-pressed fruit and vegetable juices, seasonal cocktails, local beer, and wine.

To learn more about True Food Kitchen Columbus, click here.

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Food & Drink

Tastebud Traveling: Free tasting event coming to North Market

614now Staff

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Take a family tastebud trip with the return of Kalamata’s Kitchen Tasting Tour at the North Market this weekend.

Kalamata’s Kitchen will kick off a 12-month, 12-city tasting tour in Columbus on Saturday, February 22. This premier event for kids and families will feature tasty bites from North Market vendors representing food from around the world.

According to a release, every child participant is treated like a VIP as they discover new foods and learn about unique perspectives from celebrated chefs. Kids receive a VIP badge and a Food Adventure Passport that is stamped each time they try a new food. They will also have the opportunity to meet Sarah Thomas, co-founder and author of the Kalamata’s Kitchen book series.

This event is free and open to the public.

For more information, visit kalamataskitchen.com and/or northmarket.com.

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