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A Truly Blended Background

Like many, Executive Chef Natasha Pogrebinsky describes American cooking as “a true blend of all nations and cultures.” And while at first, it may be a little surprising to hear this Ukrainian native define her cooking style as such, taking a closer look into her background makes it easy to see why nothing suits her better. Just like her cooking style, Natasha’s background has been a multifaceted blend of culture, art, anthropology, education, and culinary success. Natasha explains “I love Russian and Ukrainian food and am very influenced by growing up with that culinary culture, but I grew up in America and fell in love with so many other foods from many other traditions. I’m classically trained in French cuisine, but I draw on Asian flavor palettes, I revere Old World techniques, and I’m inspired by the future of culinary innovations.” A self-proclaimed workaholic, Natasha has built herself quite the cooking CV. Praised by the New York Times, Michelin Guide, Village Voice, Wall Street Journal and named by Cleveland Magazine as “Most Interesting People of 2018,” Natasha has also appeared as a guest and competitor chef on tv shows like Chopped, Chopped Redemption, Beat Bobby Flay, and Midnight Feast. Her biggest accolade to date - opening Bear Bar and Restaurant in Long Island City, where she was Executive Chef for 5 years.

When asked how she became owner of Hilliard’s Cuban-inspired Starliner Diner, Molly Mahoney’s answer is short and sweet – serendipity! Having started out working at the diner as a server years ago, a change in management resulted in Molly stepping up to take over. She hasn’t looked back since! Keeping the core menu the same, Molly put her focus on sourcing local ingredients and suppliers, staffing the restaurant with the right people, and managing an ever-changing list of daily specials. “The menu is modeled after a Cuban restaurant in California that no longer exists,” Molly explains. “26 years ago, when we first started, [Cuban breakfast] was a very unique concept. No one here was doing huevos rancheros or chiliquiles.” Its popularity has erupted since, but Starliner Diner still holds the reins, having won several awards including Best Breakfast in Columbus, Best Hangover Breakfast in Columbus, and Best Diner in Columbus, as voted on by the readers of Columbus Monthly, Columbus Alive, and 614 Columbus.

This year has brought a lot of new challenges for the food-service industry, and as COVID-19 cases fluctuate, it’s hard to know what the future will hold. We’ve put together a list of 5 simple tips to help save your kitchen resources, time and labor costs in a mandate-restrictive and carry-out heavy culture.

A twenty-minute drive from downtown Dayton, Tipp City’s Coldwater Café has been a culinary hot spot since 1994. Located in a former bank building, their space consists of a bar, main dining room, bank vault, board room, private outdoor deck and a second floor that can be rented out for dining events or larger parties. The cozy, quaint atmosphere lends the perfect backdrop for a mix of classic and innovative dishes, from Fried Green Tomatoes with house made pimento cheese, balsamic reduction and local micro greens to Mojo-Marinated Ostrich with yucca poblano fritters, Peruvian succotash and mojo aioli. The mastermind behind these delectable creations? Executive Chef Katy Fischer. One of the youngest female executive chefs in the area, Katy has established herself as not only excellent at her craft, but also as an innovator and creative problem solver. We got the pleasure to chat with her about her background, thought process and even her advice to those aspiring to follow in her footsteps. Read our interview below:

Chef Joshua Ingraham refers to eating happiness as “the feeling your body and mind will have after consuming clean, whole, plant-based foods.” This eating philosophy of being mindful and conscious of what you’re eating is what fueled his plant-based meal service start up, Go Buddha.

As a young high school graduate, Gregg Korney did not yet know his passion was being a chef. While he started cooking at a local Italian restaurant when he was 13, after grade school he decided to attend Jacksonville University, earning a degree in Business and Marketing. However, as he continued to cook his way through college to support himself, he realized he had a real knack for it. Years later, after working at Cleveland area staples like Giovanni’s, Sushi Rock, Vue, Velocity American Bistro, and even opening his own restaurant, Quince, Gregg had established himself as an Ohio culinary veteran. Then in 2012, Mickey Krivosh, owner of Lakewood’s casual pub, Around the Corner, offered Gregg the Executive Chef position at his fine dining restaurant, Georgetown. Being at the end of the lease on Quince’s space, Gregg decided to take the plunge. Eight years later, he’s glad he did. A mutual friend introduced the two, and as Gregg puts it, “We talked, and it just seemed like a good fit. We met, and the rest is history.”

Late 2018, Columbus’s celebrated shopping center, Easton, announced a $500 million expansion in honor of their 20-year anniversary. The first establishment, Forbidden Root Restaurant & Brewery, opened just in time for the 2019 holiday season, and has been the talk of the town ever since. The second of its kind, with a flagship location in Chicago’s West Town neighborhood, Forbidden Root is known for its botanical themed beers and elevated pub cuisine. Running the Columbus kitchen is Executive Chef Paul Yow. A veteran in the Columbus food scene, Paul brings years of experience to the table, ensuring Forbidden Root will be a beautiful blend of the original concept and the best of what Columbus has to offer. Paul confirms, “When I saw the menu from Forbidden Root in Chicago, I was blown away…I knew I had to be part of it.”

For most, the holidays are a time for celebration and excess; however, for the one in six food insecure residents of Northeast Ohio, it is still a time of struggle. With such need prevalent in our very own backyard, it didn’t feel right to celebrate our prosperity this year without giving back. We sat down with Rod McGuire, the Director of Food Services at the Greater Cleveland Food Bank, to learn more about how the largest hunger relief organization in Northeast Ohio works to feed our community, and how we can volunteer our time to help.

As winter hits the Midwest and the holidays approach, the availability of fresh local produce in states like Ohio dwindles. As freezing temperatures set in, the majority of fruits and vegetables simply have to be imported from the south. However, if you know where to look, you can still find a greenhouse brimming with green amidst even a Midwest blizzard. In fact, no matter if it is scorching hot or blistery cold outside, warm growing conditions are consistent inside the walls of Waterfields, a Cincinnati-based hydroponic greenhouses business. Here, microgreens, herbs and edible flowers are grown year-round. Just last year their facility produced 5.5 tons of microgreens and 175,000 edible flowers. And they are well on their way to surpass these numbers this year. As Chief Marketing & Financial Officer, Daniel Klemens states, “Waterfields leverages indoor hydroponics, greenhouses and even outdoor field growing during the Ohio growing season. We have proprietaries, automation and technology all throughout our operation.”

It’s no easy feat being the Executive Chef of 1.8 million square feet of flexible and customizable event space, but Chef Matt Smith has repeatedly proven that he is up to the task. Taking on the role two years ago with Levy, the Greater Columbus Convention Center’s exclusive hospitality partner, Matt oversees a Premium Catering and Banquet Kitchen, a Pastry Kitchen, Restaurant and Café Services, and stewarding an employee meal program for up to 400 associates daily. The center itself is home to 3 ballrooms, 75 meeting rooms, and 4 expo/convention halls. How does he keep up? “Starting with the sales process and developing menus with clients, developing the plan, overseeing the ordering and production, to finally seeing a room of thousands eating something that started with a simple conversation is truly rewarding,” Matt says. “I enjoy seeing all the moving pieces and parts work in harmony to bring great food to our guests. It takes a tremendous team to bring quality food and beverage service to a high-volume food and beverage operation such as ours.”