The Kitchen News: An Evening with The King...

This month marks the 81st birthday of The King of Rock n’ Roll.  Even though Elvis has, in fact, “left the building,” we can still celebrate his gourmet tastes and affinity for Southern-inspired fried foods with some foods that he loved so tender.

We’ll be celebrating the American crooner by replicating some of his favorite foods, including - you guessed it - peanut butter and banana sandwiches, and lots of decadent classics.

Are You Hungry Tonight?  And Elvis Presley-Inspired Dinner Party

Saturday, January 16, 2016

5:00pm - 9:00pm


Sausage Spoon Bread


Potato Cheese Soup


Chicken a la King with Heavenly Mashed Potatoes and Savory Collard Greens


Pineapple Upside-down Cake

Reserve your spot here.

Pricing is per person. Full Bar is available at standard rates.

Please note that this is a participatory dinner. Cooking will begin 30 minutes after the posted start time. Dinner will be served roughly 1 1/2-2 hours later. Please check our refund policy before reserving with us.

We hope to see you there!

The Kitchen Holiday Gift Guide

The Kitchen Holiday Gift Guide

Looking for the perfect gift for a Foodie friend or relative?  We have got you covered with our excellent selection of gifts!

Recipes From the Kitchen Cookbook - $25

Now you can take your favorite recipes from The Kitchen home with you!  This gorgeous 66-page, image-rich book includes 22 recipes, ranging from appetizers to cocktails, as well as a list of some of our favorite vendors.  We can't wait to share our favorite recipes with you! 

Purchase here!

Gift Certificate -  from $25

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Looking for something one step better than a great gift?

What could be better than giving the gift of memories? A night at The Kitchen cooking with family and friends not only makes for a fun night of delicious food, but terrific creates wonderful memories with the people you love to cook with most.

Gift Cards come in standard denominations based on typical cost of participatory dining events, and our weekly Taco Tuesday and Brunch menu cost. For custom dollar amounts please contact us at 614.225.8940 to purchase by phone.

Purchase here!

The Gift of Tacos - $30

Casual is what we are talking about with this terrific gift option. Want to show some love with a night out at Taco Tuesday (check out our upcoming themes on the calendar)? This is the perfect way to say "I like you, let's share some tacos!"

The following will be packaged in an exclusive "The Kitchen" reusable shopping bag:

Gift Certificate for a memorable night out at a Taco Tuesday of your choice (value $20 to be applied to total bill)

6 Chocolate Chip Cookies (possibly the best you've ever had)

Purchase here!

Let’s Get Cooking Gift Bag - $40

Let's Get Cookin' Gift Bag is the perfect gift choice for your hard to please foodie friend or a new boy/girlfriend ("are we dating-dating or just hanging out?"). It is fun and filled with great goodies without being overly committal. 

The following will be packaged in an exclusive "The Kitchen" reusable shopping bag:

   6 house-made Chocolate Chip Cookies (possibly the best you've ever had)

   Choice of 1 bottle of Wine

                     2013 Terres Fumées Sauvignon

                     2013 Charles & Charles Rose

                     2013 Smith & Hook Cabernet Sauvignon 

                     2012 Kenwood Yulupa Pinot Noir

                     2011 Raventos i Blanc de Nit (Rose)

Purchase here!

Recipe for a Sweet Night Gift Bag - $90

This gift set is the perfect recipe for a sweet night with your sweetie! The following will be packaged in an exclusive "The Kitchen" reusable shopping bag:

   Gift Certificate for 1 (value $60) to a Participatory Dining Event of your choice

   6 house-made Chocolate Chip Cookies (possibly the best you've ever had)

   Choice of 1 bottle of Wine 

             ◦                     2013 Terres Fumées Sauvignon

             ◦                     2013 Charles & Charles Rose

             ◦                     2013 Smith & Hook Cabernet Sauvignon 

             ◦                     2012 Kenwood Yulupa Pinot Noir

             ◦                     2011 Raventos i Blanc de Nit (Rose)

Purchase here!

Supremely Great Kitchen Gift Bag - $160

Win extra points with this awesome gift, perfect for your sweetheart! The following will be packaged in an exclusive "The Kitchen" reusable shopping bag:

   Gift Certificate for 2 (value $120) to a Participatory Dining Event of your choice

   1 "The Kitchen" logo apron

   1 dozen house-made Chocolate Chip Cookies (possibly the best you've ever had)

   Your choice of one of the following wines:

                     2013 Terres Fumées Sauvignon

                     2013 Charles & Charles Rose

                     2013 Smith & Hook Cabernet Sauvignon 

                     2012 Kenwood Yulupa Pinot Noir

                     2011 Raventos i Blanc de Nit (Rose)

Gift Bags can not be mailed. Please plan to pick your gift bag up at The Kitchen. 

Purchase here!


You can’t go wrong with any of these great options from The Kitchen!



What better way to celebrate Thanksgiving than by cooking with your friends?


The Kitchen is so excited to host a holiday participatory Friendsgiving Dinner Party with menu items chosen by YOU!


We reached out to our social communities to come up with our menu for this special evening, and we hope that you are as excited about the results as we are!


Check out what you decided on for our dinner together!  




Roasted Cauliflower Garlic Soup


Deconstructed Turkey with Sage Gravy


Perfect Mashed Potatoes

Old Fashioned Bread Stuffing

Pumpkin Gruyere Gratin with Thyme


Salted Pecan Pie Cookie Bars

Ginger Pear Tart


Saturday, November 21

5-9 PM


Purchase your ticket here!

Bubbles! Bubbles!! Bubbles!!!

The Kitchen is so excited to be partnering with Vanguard Wines, Style and Lizzie & Lace to bring you Bubbles! Bubbles!! Bubbles!!! 

Bubbles! Bubbles!! Bubbles!!! Will be an interactive night of holiday fun where you will be able to sample all of the best Bubbles from Vanguard Wines, paired with delicious appetizers from The Kitchen. 

You will also have the opportunity to pick up some excellent entertaining tips from the lovely ladies of MStyle and participate in “The Floral Formula” - a tutorial from MStyle and Lizzie & Lace demonstrating how to make a Pumpkulent, an adorable and contemporary take on a Thanksgiving centerpiece.

This event is not hands-on cooking but does encourage mingling and is perfect for a friends’ night out!  Ticket price includes demos, small plates (with recipe cards) and 6 different tasting glasses of bubbles! 

Thursday, November 19

6:30-8:30 PM


Purchase your tickets here!

Edible Haunted Houses

Saturday, October 31, 2015

11:00am  2:00pm

These spots are going spooky-fast!

Looking for some family-friendly fun on Halloween?  Join us to build a scary (but edible) haunted house made out of trick-or-treat worthy sweets!

We will have snacks and all the accoutrements you need to construct a spooky house with your favorite little one.


Hot Cocoa

Apple Slices & Caramel

Mummy Dogs with Veggies & Dip

Banana Ghosts

This event is geared toward 5 years + and requires an adult.  

This event is $20.00 per person (everyone gets to eat!), please plan to reserve a spot for each person in your party.

Reserve your spot today!

The Kitchen News: Spanish Tapas Participatory Dining Event

Spanish Tapas Participatory Dining Event

Friday, October 9

6:00-9:00 PM

This community-inspired menu celebrates the very best that Spanish cuisine has to offer!  Come celebrate delicious Spanish flavors in a night of tapas-style dining!

Tapas are traditional “small plates” originating in Spain.  Tapas can include cold plates – like olives and cheese, or hot plates – like chopitos, or fried baby squid.  Traditionally, friends will order multiple tapas dishes to be shared and enjoyed together at the bar.  Sharing tapas is meant to encourage conversation and community, while whetting the palate before the meal.

Join us in creating this traditional night of tapas!

Cheese & Charcuterie Board-Spanish meats and cheeses accompanied by marcona almonds, membrillo (quince paste) and crackers.

Olive Bread Swirls-Dough with swirls of olive tapenade, herbs, spices and anchovies

Pimentons Relleno de Atun-Red peppers stuffed with olive oil-poached tuna

Gambas al Ajillo-Garlicky shrimp with crusty bread

Papas Bravas-Fingerling potatoes in paprika aioli

Smokey Chicken Bites-Marinated chicken with garlic aioli

Apple Empanadas

The cost for this exciting event is $60. Pricing is per person. Full Bar will be available.

Please note that this is a participatory dinner. Cooking will begin 30 minutes after the posted start time. Dinner will be served roughly 1 1/2-2 hours later.


10 for $10 Wine Tasting with Vintage Wines

10 for $10 Wine Tasting with Vintage Wines

Wednesday, September 30, 2015

5:30-9:30 PM

Join us for an evening of wine tasting with Vintage Wines!  We are excited to be pairing with this independently owned wholesale distributor and importer of fine wines to sample some of the best wines being produced.  Vintage Wines, founded in 1972, carries many international and domestic wines, as well as some local Ohio wines.

The event will offer the opportunity to try some of the hottest wines on the market right now, as well as a variety of house-made appetizers to accompany your wine tasting.  $10 will get you 10 tickets to try different wines, and if you fall in love with a particular wine, you can take home the bottle that night!

No reservations required!

Check out our website to learn more about the event.

The Kitchen News: Harry Potter Potluck Dinner Party

Accio potluck! 

We are so excited to be offering a Harry Potter Potluck Dinner Party, where Hogwarts School of Witchcraft & Wizardry comes alive through delicious dishes prepared through the eyes of the beloved characters.  Come create the dishes we envision them bringing to The Kitchen for this magical dinner.


Hermione Granger's Creamy Eggplant & White Bean Spread on Toast


Ron Weasley's Borschtpacho


Rubeus Hagrid's BBQ Turkey Legs

Albus Dumbledore's Lemony Salted Roasted Fingerling Potatoes

Professor Minerva McGonagall's Lima Bean Gratin


Neville Longbottom's Summer Berry Tart


Serverus Snape's A Clockwork Orange

Please note this is a participatory dinner. Cooking will begin roughly 30 minutes after the noted start time of the event. Dinner will be served roughly 1 1/2-2 hours later.

The cost for this charmed event is $60.00 per person.  Full bar will be available.

Reserve your spot for this enchanted event today!

Q & A: So what is Participatory Dining, anyway?

When Jen & Anne started The Kitchen two years ago, they knew they wanted to use this beautiful space to create something really special.  They wanted to give patrons a unique dining experience and they wanted to bring people together over delicious meals, prepared with love.  Keeping those ideas at the heart of everything, they developed the concept of a Participatory Dining Experience…but what does that actually mean?

Good question!  And one that we get asked all the time.  So why don’t we go through the experience together.

o   Your company has decided to plan a Participatory Dining Experience at The Kitchen for a team-building exercise, and also to celebrate an excellent quarter.  Your boss tells you to look forward to a fun event where you will create your own meal together with your co-workers.

o   You arrive the night of your event and are so excited!  You walk into the doors of The Kitchen and immediately find a charcuterie board filled with delicious meats and cheeses.  You nod your head to funky music while you fill your plate and order a house-developed specialty cocktail- this should be fun!

o   Your group arrives and you spend some time chatting and anticipating what will come next.  You can smell delicious things cooking and see tables set up with various pre-measured ingredients, kitchen utensils and recipes.  Anne & Jen come out to greet your group and explain what the evening will look like.  You will split off into groups and each group will tackle one course.  There is a salad, entrée, side and dessert; you decide to be on Team Dessert!

o   Your group gathers around your station and you meet your Kitchen Liaison who will help you through your recipe and get you anything you may need.  After reading through the recipe, your group feels ready to dig in!  You follow all of the instructions, using the pre-measured ingredients and kitchen equipment at your station.  You finish up and your Kitchen Liaison pops your dessert into the oven.  Time for a fresh drink and another trip to the charcuterie board!

o   As you chat with co-workers and enjoy your drinks, The Kitchen staff is plating your meal.  When everything is ready, you are invited to sit down and enjoy the meal that you have prepared with your co-workers.  You are so excited to see your dessert come out- and it’s delicious!  You enjoy hearing about how each group put their course together.

o   After the meal is finished, you realize that you spent a great evening getting to know your co-workers better, and even learned something about how to better communicate with them in the workplace, all while enjoying delicious food and drink!

This is a pretty typical example of what a Participatory Dining Experience looks like at The Kitchen.  Of course, these experiences are not limited to team-building activities for companies.  We get all sorts of groups in our space, from bachelorette parties and weddings, to camps and school groups; from networking events and business meetings, to tourist groups and families- we even do public dining events that anyone can sign up for.  The possibilities are endless!  We love to work with groups to create unique and inspiring menus, centered around the preferences of the group.  As always, we are here to answer any questions you may have and to make your event the experience you are looking to create!

We hope that this example gives you a better idea of what a Participatory Dining Experience is all about and that you’ll join us for an experience of your own!     

Our next Participatory Dining Experience is the Harry Potter Potluck Dinner Party on September 26 at 5:00 PM.  Sign up today!






Photo courtesy of Nicole Pallante, blogger at A Local Choice.

The Kitchen News: Tunde Wey Throws LAGOS Pop-Up Dinner at The Kitchen


We are SO excited to be co-hosting (with MStyle) a pop-up dinner with Chef Tunde Wey of Lagos NEXT FRIDAY, September 11!  Tunde has gained a lot of attention lately for his Nigerian food concept which celebrates the idea of simply enjoying the food you grew up with- in this case, that is “hearty, sloppy, spicy, greasy, and fucking delicious” Nigerian food.  Tunde explains Lagos as a direct reaction against “foodie culture,” which tends to place more emphasis on the intellectualism behind a dish.  His viewpoint is that food is meant to be enjoyed- however sloppy, ugly or messy. 

Being a West African immigrant, Tunde embarked on this journey with a mission to see the country as well as to recreate and share dishes from his homeland, and he has done so primarily by Greyhound Bus.  He has done one-man pop-up dinners in New Orleans, Chicago, Buffalo and Detroit, all to rave reviews, and we are so excited to add Columbus to that list.

Patrons of this event can expect a memorable night featuring some of Tunde’s Nigerian favorites.  More than 10 dishes will be served, including vegetarian options, fish, lamb, Cornish hen as well as goat.  Guests can expect meals with distinct spices and a little bit of heat.

We have limited spots left for this incredible experience with Tunde and we encourage you to purchase a ticket and join us- this is an event you don’t want to miss!

Please check out NPR’s coverage of Tunde to learn more about his fascinating story as well as his current struggles in the immigration system.


Recipe: Kale Market Salad with Scallion Dressing

What better way to enjoy these last few weeks of summer than with this fresh Market Salad?

Kale Market Salad with Scallion Dressing

Serves 4-6


1/3 C Scallions, chopped

3 Tbs. Fresh-squeezed lemon juice

1 Tbs. Honey

5 Tbs. Extra Virgin Olive Oil

¼ Avocado

Pinch Sea Salt

To Taste Fresh ground black pepper

Place all ingredients in a food processor and puree until smooth.  Season with fresh ground black pepper.



1 C Kale, de-stemmed and chopped

1 1/3 C Farro, cooked

2 Medium carrots, thinly sliced

1 Fennel bulb, thinly sliced

2 Avocados, pitted and cubed

1/3 C Almonds, toasted and chopped

Mix kale with half of the dressing in a medium bowl.  Work dressing into kale to soften.  Add farro, carrots and fennel to kale and mix with remaining dressing to combine.  Add avocados and almonds to salad and gently toss. Serve.

News: Study Finds Spicy Food to Have Health Benefits

According to a recent study, eating spicy food may help you to live longer as well as lower the risk of heart disease, cancer and respiratory disease.  So how often do you need to spice up your meals in order to see any change?  Eating the hot stuff once or twice a week results in a 10% reduction of overall risk of death, and eating spicy foods up to seven times a week reduces your risk by up to 14%. 

For the study, 485,000 participants were charted from 2004 – 2008 in a large Chinese health study.  Researchers found that participants who ate hot food- mainly chili peppers- once or twice a week (compared with participants who ate hot food less than once a week) were able to lower their overall risk of death by 10%.  Results were found after adjusting for family medical history, age, education, diabetes, smoking as well as other variables.   

What better way to celebrate than with a spicy recipe?

Spicy Harissa Yogurt Sauce

1 C Yogurt

2 Tbsp. Harissa

2 Cloves Garlic, mashed

2 C Fresh mint, minced

To Taste Kosher salt & Fresh ground black pepper


Whisk to combine and season to taste.

Photo of the Week: Folsom & Pine

Anne & Jen were so excited to visit the folks at Folsom & Pine this week and see how they run their awesome farm.  We love all the amazing herbs, kale, arugula and microgreens we get from Folsom & Pine. Thanks to Jeremy for the great tour!

Here Jeremy from Folsom & Pine explains how they use a pneumatic, or air-powered, seed planting machine on their farm.

Cocktail Corner: Classic Daiquiri

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The Classic Daiquiri is simple: rum, lime juice and simple syrup.  Don't get this beauty confused with what you usually find placed before you when you order a daiquiri at most restaurants.  What you will usually find is an ultra-sweet, over-complicated variation, but here at The Kitchen we like to keep things simple.

Classic Daiquiri

1 1/2 oz. Light rum

1 oz. Fresh lime juice

1/2 oz. or To Taste House simple syrup (recipe to follow)

Shake all ingredients well with ice and strain into a cocktail glass.


House Simple Syrup

1 Part Sugar

1 Part Water

Bring ingredients to a boil and turn off heat.  Add fruit/herbs/veggies to infuse if desired.  Keep refrigerated.

Q & A: What Does Heirloom Actually Mean?

All summer long we've been seeing "heirloom" at the Farmer's Markets and grocery store.  Whether tomatoes, peppers, squash, eggplant or even potatoes, it seems we can't get enough heirloom.  Shoppers have come to recognize bright colors, bumpy shapes and scars as a signifier of these special veggies, but what does "heirloom" actually mean?

There are three basic traits that determine whether a vegetable can be classified as heirloom or not: age, pollination and quality.

Age: Heirloom vegetables are grown from seeds that have been passed down through generations, usually at least 50 years.  Some classify heirlooms as vegetables introduced prior to 1951 when plant breeders first introduced hybrids.

Pollination: Heirloom vegetables are open-pollinated, meaning that they are pollinated naturally, relying on pollination from insects and the wind.  

Quality: Most consumers are drawn to heirloom veggies because their taste is of a much higher quality than their commercially grown grocery store counterparts.

Enjoy your heirlooms!

Recipe: Spicy Pickles

Spicy Pickles

Yields: 2 qts



For each 1-qt jar, use 12 oz. of vegetables

Asparagus: blanched 1 minute and cooled

Broccoli stems: peeled and cut into sticks

Carrot sticks: blanched 2 minutes and cooled

Cauliflower florets: blanched 1 minute and cooled

Green beans: steamed 2 minutes and cooled

Cucumbers: quartered or thinly sliced



3 Tbs. Kosher salt

2 Tbs. Sugar

1 ¼ C Distilled white vinegar

1 Tbs. Whole black peppercorn

2 C Water

2-3 Bay leaves

6 Large cloves garlic

1 C Orange juice

4 to 6 red or green chiles, halved lengthwise

½ Small red onion, thinly sliced


Pack vegetables into 2 clean 1-qt glass jars.  In a medium saucepan, combine salt, sugar, vinegar, peppercorns, water, bay leaves and garlic. Bring to a boil, whisking until salt and sugar dissolve.  Let cool.  Add orange juice, chiles and onion.  Pour brine over the vegetables, making sure chiles are tucked between vegetables.  Add water if necessary so that vegetables are submerged.  Close the jars and refrigerate overnight or up to 1 month. 

Trend: What to Eat in August

There are many delicious fruits and vegetables coming into season this month and we want to help you enjoy the bounty of August with some summery, easy and delectable recipes!

What’s in season:






Lima Beans





Lemony Garlic Broccoli

Serves 8-10


1 1/2 Tbsp. Extra-virgin olive oil

2 Tbsp. Butter

4 Garlic cloves, minced

Pinch Red pepper flakes

4 Lbs. Broccoli, cut into 3” pieces

1/3 C Lemon juice

1 tsp. Lemon zest

To Taste Fresh ground black pepper

To Taste Kosher salt


1.     Heat a large heavy skillet over medium heat.  Add extra-virgin olive oil, butter, garlic and red pepper flakes and sauté until fragrant about 30 seconds.

2.     Add broccoli and continue sautéing until coated in butter and heated through, about 10 minutes.

3.     Add lemon juice, zest, fresh ground black pepper and Kosher salt.


Corn & Radish Salad with Jalapeño and Lime

Serves 6-8


2 ½ C Fresh corn kernels

¼ C Radishes, thinly sliced

2 Tbsp. Fresh cilantro, chopped

2 Tbsp. Lime juice, fresh squeezed

2 Tbsp. Extra-virgin olive oil

1 Green onion, chopped

1 Tbsp. Jalapeños, minced & seeded

To Taste Fresh ground black pepper

To Taste Kosher salt


1.     Combine all ingredients in a large bowl.  Season with fresh ground black pepper and Kosher salt.


Asian Pear & Arugula Salad

Serves 10


1/3C Extra-virgin olive oil

2 Tbsp. Lemon juice

½ Tbsp. Honey

1 tsp. Fresh thyme, chopped

To Taste Kosher salt

To Taste Fresh ground black pepper

9 oz. Baby arugula

2 Asian pears, peeled, cored & thinly sliced

½ C Pumpkin seeds, salted & roasted

5 oz. Goat cheese, crumbled

2 Avocados, halved and thinly sliced

To Taste Sea salt


1.     Whisk together extra-virgin olive oil, lemon juice, honey, thyme, Kosher salt and fresh ground black pepper in a small bowl. 

2.     Toss arugula, pears and pumpkin seeds together in a large bowl.  Add dressing and toss again.

3.     Top salad with goat cheese, avocados and sea salt.  Serve immediately.


Chilled Summer Tomato & Cucumber Soup

Serves 10


5 Large Cucumbers, peeled, seeded & cut into chunks

8 Medium Heirloom tomatoes, quartered

12 Leaves Basil

3 Sprigs Parsley

1 tsp. Kosher Salt

To Taste Fresh ground black pepper

¼ C White wine vinegar

1 Pint Cherry tomatoes, halved

Extra-virgin olive oil for drizzling


1.     Put cucumbers, heirloom tomatoes, basil, parsley, Kosher salt and fresh ground black pepper in a food processor and blend until smooth (3-5 minutes).  Pour into a container and chill for an hour.

2.     Stir in vinegar, pour into individual serving bowls, top with tomato halves and drizzle with extra-virgin olive oil. 

Pro Tip: The Benefits of Sharp Knives

The fact that a sharp knife will slice food better than a dull one is obvious enough, but why else would you want to make sure you’re keeping your knife sharp?

A sharp knife is better for your food.

When you are using a dull knife, you may end up damaging the cells in your food.  When slicing delicate produce, a sharp knife will ensure that your food stays fresher longer and maintains its physical integrity.  Just think about trying to slice the sensitive flesh of a tomato: when your knife is dull, you ultimately end up crushing it, accelerating wilting and discoloration.

A sharp knife is better for you.

Sometimes the act of food prep can seem daunting.  With a dull knife, the process of chopping all your ingredients can easily become arduous, when it should be an enjoyable precursor to the main event: eating!  A sharp knife will not only ensure that food prep is easier, but it will also be safer.  Where a dull knife can slip, lack traction and make it easier for you to hurt yourself, a sharp knife will reliably sink straight into what you are slicing.  This gives you more control over what your blade is doing and can even elevate your knife technique. 

Maintaining a sharp knife is quick and easy.

So what are your options when it comes to maintaining a sharp knife?  It is actually easier than you may think.  Purchasing your own honing stick or sharpening stone can be expensive, but will likely last you a lifetime.  If you would rather someone else handle your sharpening, there are many services that will inexpensively handle the sharpening for you.  Here at The Kitchen, we love to use Sharpening On Site, another female-owned local business.  Sharpening On Site has seven convenient drop-off sites (including The Kitchen!) but can also come to you with their free on-site sharpening services.