taste03chefs3

Giant Eagle's certified sous chef William Haynes....serving up his salmon
cakes with Lowcountry pilaf and a side of sesame broccoli snowpeas.

Chef and co-owner Keith Griffea, Linden Cafe, served his pecan chicken with a mini-malted waffle and a chili-spiked honey glaze. His side dish was pulled smoked turkey with sweet potato pancake and mango chutney.

Bruce Hildreth of Tapatio. Tapatio, noted for a fusion of Cuban and Latin dishes, served a popular menu item, chilled jerk chicken burritos. The chef's off-the-menu creation was rolled flank steak Matahambre (stuffed with a pesto filling and dried fruits).

Strada World Cuisine, executive chef Jonathan Adolph a 1996 CSCC graduate, served tomato and basil crescent grilled pancetta with red onion orange matmalade on a French bread crostini.

Dianne Piccinino, Executive Chef at the Clarmont. The city's longest-running steakhouse, 55 years and counting, steps far afield from beef for this event. The offerings: Scallops marinated in honey-orange vinaigrette, pan-seared and served with roasted baby beet and jicama slaw; raspberry kiwi bars; and coconut crusted fruit kabobs with a honey-yogurt dip.

Chef Joseph Woltz and Kate Culbertson, second year apprentice at CSCC, from Cameron Mitchell Restaurants. The menu: Alderwood smoked pork tenderloin with creamy cheddar grits and a peach pablano chutney

Pierre Wolfe of Pierre's Catering. The chef and owner plated samples of his Asian smoked salmon ravioli with sorrel sauce. His dessert: White chocolate hazelnut brulee with phyllo chip.

Dr. Valeriana Moeller, President, Columbus State Community College, welcomes the crowd to the 2003 Taste the Future, along with event chairs Carol Kizer, left, Chef James Decker ACF Columbus Chapter Chairman of the Board, middle and right, Matt Kelly, Executive Director, Columbus State Development Foundation.

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CREDITS: The design and photography of this Taste the Future Web link is the
work of Philip Vaughn and his studio: designertothestars@wideopenwest.com