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Beyond the Latte: I put pumpkin spice on everything and it was really weird

Chris Manis

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Spice World
Illustration by Anastasia Markova  
Originally in (614) Magazine October 2016


This year I’ve decided to stop making jokes about Pumpkin Spice Lattes and join the bandwagon.

No, I’m not talking about simply ordering a PSL (Pumpkin Spice Latte) from Starbucks, I’m talking fully embracing the PSL (Pumpkin Spice Life). What was once reserved for coffee drinks and actual pumpkin pies is now a full on revolution that has invaded nearly every food and drink category imaginable. To become a true Spice Head, I needed to bring the sweet flavors of cinnamon, nutmeg, clove, and ginger into every meal.

Entry One: A Song of Spice and Fire

On my drive home today, I saw some fellow Spice Heads waiting in a long line at the Starbucks drive through. Were it not for the traffic making an already long drive nearly unbearable, I would have stopped and blessed them with my PST (Pumpkin Spice Tin). Upon arriving home, it was time to begin dinner. I’ve been trying to eat somewhat healthy, and I had some boneless skinless chicken breasts and some green beans in the fridge, so my dinner was pretty much set. Normally I would brush a little olive oil on the chicken, and roast them in the oven, with some salt, pepper, and Cajun seasoning, however tonight was going to be special.

I brushed on the oil, and instead of reaching for my usual spices, I grabbed the PST (Pumpkin Spice Tin) from my bag. I added a healthy dose of my new life force (a teaspoon or two) and put them in the oven to focus on the haricot vert. I like to steam my green beans, and so I got some water boiling and set up my steam basket. I was worried that the spice wouldn’t stick to beans, so after they were finished I tossed them in some olive oil, before sprinkling on the PS (Pumpkin Spice). This did the trick. I could smell my PSC (Pumpkin Spice Chicken) roasting in the oven, and I was pretty excited. When my chicken was finished, I plated it nicely with my PSGB (Pumpkin Spice Green Beans) and dug in.

I have to say, I wasn’t expecting a whole lot from this meal, and it could have gone sideways really easily, but it actually turned out pretty nice. Both the chicken and green beans were cooked well, and the PS (Pumpkin Spice) didn’t detract from the meal at all. It wasn’t off-putting and almost reminded me of thanksgiving when you fill your plate with 5 different things and the flavors bleed together.

Chicken & Green beans: 3 Pumpkins Out of 5

BROUGHT TO YOU BY

Entry Two: Spice Head Picks a Peck of Pumpkin Pizza

I found myself hungry today in Clintonville, and decided to stop in for the lunch special (half salad and a small pizza) at Harvest. It’s one of my favorite lunch specials in town because their Kale Caesar is maybe the only salad I ever crave, and pizza is well….pizza. I was tempted to leave my PST (Pumpkin Spice Tin) in the car, but I chose this life, and I wasn’t about to give up. I spoke with sous chef John Franke briefly after I arrived, and though he was skeptical, he agreed to spice up my usual special. I handed over my precious PST (Pumpkin Spice Tin) into his capable hands.

Moments later my Kale Caesar arrived and Chef Franke explained that the dressing had been infused with some PSL (Pumpkin Spice Love). This salad was a bit of a struggle, Diary, because the bites that included hazelnuts were quite pleasant, but the bites with lots of parmesan were not ideal. I scavenged around for a bit looking for hazelnuts, but in the end, I just don’t think this will make it onto the fall menu.

Next to arrive was my PSPP (Pumpkin Spice Pepperoni Pizza). It had been sprinkled with a bit of spice before it went into the oven, so it could really get that flavor incorporated into the cheese. You could tell immediately from the smell that this was no ordinary trip to pizzaville. Chef Franke asked how it turned out and I was happy to report that it was a success. The Pumpkin Spice worked well with the salty pepperoni, and really just gave it a more savory note. It seems counter-intuitive, but if you think of ham instead of pepperoni it makes perfect sense. When you roast a glazed ham for the holidays, cinnamon, clove, nutmeg, and ginger make perfect sense, and they work well with pepperoni too. Definitely an enjoyable pizza. I would eat it again. Plus the crust basically turned into those cinnamon stick dessert things that chain pizza places serve.

Caesar: 2 Pumpkins Out of 5
Pizza: 4 Pumpkins Out of 5

Entry Three: Spice Head and the Terrible, Horrible, No Good, Very Bad Eggs

Maybe I got too greedy, or perhaps I’m just foolish, but I’ve made a terrible mistake, Diary. I want to be very clear when I say this; PSSE (Pumpkin Spice Scrambled Eggs) are truly awful. They are the absolute worst. Very jarring and altogether unacceptable. It’s like when you’re a kid and you think you’re about to take a sip of apple juice, but really it’s your dad’s warm beer. You expect one flavor, and what you get is just a fucking mess. The color is a murky brown similar to the dregs of a week old PSL (Pumpkin Spice Latte).

Run as far away as you can. These are as bad as it gets.

I’ve covered three meals, and I think it’s all I can do, Diary. I hate to cut it short, but the PSL (Pumpkin Spice Life) just isn’t for me. I thought I could live it, truly embrace it, but it is yet another failed experiment.

Scrambled Eggs : 0 Pumpkins Out of 5

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Food & Drink

Restaurant Week Sneak Peek: Wolf’s Ridge Brewing

Regina Fox

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In less than 10 years at its natural sunlight-soaked digs on N 4th Street, Wolf's Ridge Brewing has managed to become a place revered not only for brewing some of the best beers the city has to offer, but also for serving some of the best food.

What better time to experience them both than Restaurant Week January 20-25?

We were lucky enough to get a sneak peek of Wolf's Ridge three-course menu before it was released to the public, and we think you're really going to like it.

First Course: Choice of baked brie, endive salad, or bread and butter

The endive salad offered depths with every bite: the brightness of the shaved pear, the fresh earthiness of the endive, the texture of the fennel, the crunch of the walnuts. But the star of this dish was certainly the pool of tangy, creamy blue cheese dressing hiding below the colorful mixture.

Second Course: Choice of salmon, grilled cauliflower, or pork tenderloin

Without a shadow of a doubt, I believe each one of the entrees offered during Restaurant week are slam dunks, but to me, the choice was obvious: pork tenderloin.

The three plump and pink cuts of pork were so tender, they could be easily cut with just a butter knife. The succulence of the meat played well with the sweet, nutty sunchoke puree, and rich smoked hazelnut butter. Like the french origin suggests, the demi-glace soaked into the tenderloin truly was the "icing" on top.

Third Course: Choice of cheesecake or fudge bar

If at the end of your meal you're feeling bright, light, and flirty, the cheesecake is for you. The toasted coconuts coating the mousse-like rum cheesecake, icy pineapple sorbet and orange marmalade will send your palate on an all-inclusive trip to the seaside.

Feeling a little more dense or moody? The punch of the espresso ice cream, thick chocolate bar, and sticky caramel crémeux will have you closing your eyes, and "mmm"ing through every bite.

At $40, the Wolf's Ridge Restaurant deal is quite possibly the best time to experience the creative, elevated menu. But, you and the other 900,000 residents of Columbus already know that, right? So, don't wait to make your reservation!

To learn more about Restaurant Week January 20-25, visit eat614.com.

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Food & Drink

Restaurant Week Sneak Peek: Pig out on amazing deal from Hoggy’s

Mike Thomas

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Longtime fans of barbecue in Central Ohio will remember Hoggy's, the family-owned local barbecue chain which originally opened in 1991. Recent history saw Hoggy's step away from the restaurant game in favor of a thriving catering business. With a newly-renovated store on Bethel road, this OG Columbus BBQ joint is getting back in the retail mix.

Scroll down for an exclusive giveaway

We recently stopped by Hoggy's to preview all the delicious goodness they've cooked up for Restaurant Week. With a deal this sweet, it's time you got reacquainted with this awesome, homegrown barbecue spot!

Restaurant Week Deal: Choose three meats, two sides, and your choice of cobbler or banana pudding, all for $15.

You read that right: THREE meats. While Hoggy's brisket, pulled pork, or pulled chicken are all solid choices, be sure that one of your trifecta of picks is the baby back ribs. These are truly some of the best ribs we've tried in town.

Bonus sleeper pick: we found Hoggy's wings to be exceptionally crispy and flavorful, serving as the perfect delivery method for their great BBQ sauces.

When it comes to sides, you really can't go wrong at Hoggy's. From the potato salad to the "cowboy style" baked beans, each side has the same home cooked flavor that you'd hope to find at a family cookout.

As long as you're treating yourself, don't be afraid to go double-starch in the sides department. The mac and cheese (with both penne and elbow macaroni) is a can't-miss, but then who in their right mind can can pass on cheesy potatoes?

If you have any room left for dessert, either of the available options will be sure to send you over the edge into a food coma. Hoggy's satisfying cobbler is served oven-hot, just like grandma used to make. Likewise, the decadent banana pudding is everything it should be and more, with a fluffy, creamy texture that is unlike anything we've seen elsewhere.

When it comes to Restaurant Week, Hoggy's isn't playing around. For $15, this is one of the best bang-for-the-buck deals on the entire RW lineup. Don't sleep—there will be time for that after you've stuffed yourself with sides, dessert, and all the delicious smoked meats you can handle!

To learn more about Restaurant Week January 20-25, visit eat614.com.

Comment your favorite BBQ side dish to be entered to win dinner for two at Hoggy's!

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Food & Drink

New plant-based diner takes root in Downtown

614now Staff

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From the people who brought us Eden burger comes a new plant-based diner sure to satisfy your hunger.

4th & State is a vegan cafe and diner located in the heart of downtown Columbus under the leadership of Chad Goodwin.

Click here to read more about Eden Burger

Featuring fare aimed at both breakfast and lunch, hours will soon be expanded to cover dinner service to coincide with the launch of the restaurant's beer and wine program.

Below are pictures of a few of the most popular breakfast items thus far:

4th & State is located at 152 E State St. and is open Monday through Friday from 7am- 3pm, and Saturday through Sunday from 9am- 4pm. To learn more, check out their Instagram.

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