1400 Food Lab and The Butcher & Grocer have teamed up with 10 of the city’s most watch-worthy chefs and culinary artists and the finest pasture farms in Ohio to offer a one-of-a-kind dining experience. Everyone loves a beautiful, delicious prime cut – and The Butcher & Grocer have the best in town – but chef favorites are often the lesser-known and earthy flavors of the “odd bits and offal” that rarely make it to the restaurant or home table.
This stellar team of Ohio-based food entrepreneurs have created a sumptuous and sophisticated meal for the adventurous carnivore in true nose-to-tail fashion – with a custom-crafted cocktail accompanying every dish. A family-style presentation of house made pate’ and pickles and a lively Pineapple Mule will be served upon arrival.
Reserve soon – this event is already in high demand! NOTE: All Chef’s Table seating in the kitchen is sold out!
Purchase seats for a group of 6 or 8 and each of your guests will receive a voucher for a pound of The Butcher & Grocer ground beef or house made sausage.
Cocktails by Mark Tinus of Revolution Experiment/Simple Times Mixers
Three Hearts Beet Together – Danny Godfrey, The Butcher & Grocer
Skewer of Smoked Chicken Heart | 12-Hour Sous Vide & Seared Pork Heart | Grilled Beef Heart
bibb lettuce wrap, sous vide beet, grapefruit, orange zest vinaigrette
Cocktail: Beet Juice Old Fashioned
Be Still My Heart – DeJa Johnson, Blue’s Private Chef & Catering
Beef Heart Carpaccio | Arugula and Squash Blossom Salad
black garlic, capers, cured egg yolk, truffle oil, champagne-lemon vinaigrette
Cocktail: Blood Orange Mimosa
Say Whaaat? Sai Ua Headcheese – James Forbes, North Country Charcuterie
boned and jellied pig’s head with lemongrass, kaffir lime leaf, thai red curry | sticky rice | pickled carrots
Cocktail: Watermelon Vodka Lemonade
Get Your Goat | Birria with Salsa Macha – Alex Flores, Pibil Columbus Catering
rich broth with six chiles, Mexican herbs and spices | sweet-salty mixed nut and chile salsa, avocado, fresh greens
Cocktail: Lime Shandy
Tongue ‘n Cheek – Brendon Fox, Foxfire Tacos
pork tongue taco, house made tortilla, queso fresco, citrus jicama slaw | pork cheek empanada with red mole’ and guacamole crema
Cocktail: Grapefruit Mezcal Paloma with CaraCara Orange
Potjie | Millie Pap | Chakalaka – Damian Ettish, Fetty’s Street Food
south african spiced lamb neck stew with tomato | fine corn grits | vegetable relish
Cocktail: Vodka Cucumber-Lime Spritz
Tale of Two Tails – Aaron Mercier, Wandering Pitmaster (raisethebarbecue.com)
beef oxtail braised, smoked, glazed, with table cream | confit of cured pig’s tail, deep-fried, Carolina gold barbeque sauce | collard slaw with benne seed
Cocktail: Moonshine Arnold Palmer
Bad to the Bone – Aaron Clouse, Gallerie Bar & Bistro, Hilton Columbus | Christine Hawks, The Leavenry Bakehouse
beef marrow crème’ brulee’ | ginger-spiced bacon fat cookie brittle, candied bacon crumble | beef marrow bourbon cherry ice cream
Cocktail: Bourbon Hot Toddy
Many thanks to our Ohio farmers & providers!
McDowell Farms, Winchester | New Creation Farms, Chardon | RL Valley Ranch, Athens | Six Buckets Farm, New Philadelphia | Sweet Grass Dairy, Fredericktown | Woodland Ridge Farm, Athens
Due to the very specialized nature of this menu we are unable to accommodate substitutions or specific dietary requests. Tickets are transferrable with notice to 1400 Food Lab, 614-636-3164. No cancellations or refunds after April 14, 2018.
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