If success is measured in the number of minutes it takes a group of ladies to decimate a three-tiered tray of handmade truffles, our recent event with Edible Columbus was smashing. If it’s is measured by the ratio of scrumptious appetizers to cocktails shaken by handsome gentlemen, there’s no question about it. We at Swanky regularly rely on the theory of success that multiplies amount of overall laughter by number of braised short rib crostinis, divided by the number of tables decorated seasonally (and stunningly) by the Jones ladies. Add that to total enthusiasm from newcomers to the store and divide the whole thing by three.
By all accounts, and in regulation with the scientific theory of social events that encourage heavy eating, the Edible Columbus + Swanky Abode entertaining class was a giant success. This, made all the more interesting with the inclusion of Watershed Distillery, a micro distillery that grew roots in Columbus just over a year ago, specializing in vodka and gin.
The evening commenced at MI Homes, a home design and building company that regularly welcomes Edible Columbus cooking classes in one of it’s stunning demo kitchens. It was a sell-out crowd that Monday night, with every seat in the place occupied by an eager, hungry participant. Tricia Wheeler, publish of Edible Columbus and French Culinary Institute graduate, worked to prepare four distinct, delicious appetizers for each of the guests to try. With a seasonal entertaining theme looming large, small plates of flavor-packed appetizers were a welcome choice for the dinner portion.
Tricia whipped up phyllo cups filled with fresh crab and avocado salad. Then she warmed petite twice baked potatoes, harvested from her own garden at the end of the season. Aside that, we tried salad bouquets – romaine lettuce leaves wrapped around julienned carrot and bell pepper, “tied” with a cucumber ribbon and drizzled with a tangy vinaigrette. Finally, toasted bread squares carried tender piles of braised short ribs, dabbed with horseradish cream to finish.
In a word? Phenomenalicious.
Recipes will follow in a blog written by this very author for www.ediblecolumbus.com. In the meantime, and in case of meat emergency, Tricia’s braised short rib recipe can be found in the new Winter issue of Edible Columbus, available digitally on the main website, at Celebrate Local in Easton Town Center or at any other advertiser’s locations around the city.
While appetizer anticipation mounted, Greg and David from Watershed Distillery got to talking, mixing and pouring. The first libation included muddled pears, a hefty squeeze of lime, Ohio apple cider and vodka. It was dangerous. In a good, can’t taste the burn kind of way. From there, the guys poured a more unusual, adventurous drink combing their gin and a host of additional ingredients I forgot to make mental note of. There was an egg white and lots of shaking involved. Finished with a splash of ginger ale. Is that enough to recreate it? Probably. Because their liquors are smooth, hand crafted in small batches right up the road and affordable. There’s a pretty good chance if you pour some Watershed goodness into a glass with a little something fruity or fizzy, it’ll be a solid match.
Fun fact: We learned that in order to be officially considered a gin, the mixture must include juniper berry. Beside that, infusions are up to the mixer. In the case of Watershed, there are distinct citrus notes which cut through the pine taste and make for a refreshing, versatile gin.
Once all was said, done and eaten, the group was led a bit further down the street to Celebrate Local, a seasonal store that celebrates all things Ohio. Everything within the store is created, grown or produced in the state. Some of Celebrate Local’s vendors were kind enough to provide samples for goody bags, including artisan chocolates and cookies.
Finally, we made our way down to the Swanky Abode, where Laura and Addison had meticulously decorated, arranged and beautified an entire section of the store, focusing on table top ideas and place settings. Four tables, each varied in theme, color and intricacy displayed options for casual and formal events alike.
The center of the long harvest table (see first picture of the blog) was lined with candles from the Joneses line, Shine, and paired with frosted glasses. The varying heights and textures made for a striking centerpiece, one unobtrusive enough for large gatherings and simple enough for non-holiday events. On our more festive holiday table, vintage diner plates were paired with red Christmas bulbs and a santa hat. A center table was bolstered by a large bowl of floating candles and flowers, perched atop a wreath for greenery and whimsy.
The ever important dessert table displayed truffles and chocolate bars from a local chocolatier named Stacy Peters, owner of O’Chocolate in Athens, Ohio. She shared a half dozen varieties of handmade truffles, including lemon, red wine and sea salt, alongside shards of her chocolate bars so guests could sample many flavor combinations. Stacy uses organic ingredients sourced locally whenever she can, including maple syrup from Sticky Pete’s, cream from Snowville Creamery and amaranth from Shagbark Seed & Mill Co.
Class participants perused the store, learning about the mix of vintage and new items while gathering ideas and gifts for the holidays. We were delighted by how many embraced Shine, our line of candles crafted here in Ohio, for themselves or loved ones. Welcoming newcomers to the store is always an exciting thing, especially ones with an enthusiasm for good food and good finds!
To spend our evening enjoying food and drinks from the heart was nothing short of rewarding. Interwoven with our passion for creating happy, beautiful spaces, the event brought the best of all worlds.
