Tri-Village Restaurant Week
Oct. 31-Nov. 6 | www.trivillagerestaurantweek.com
Photos courtesy of Trattoria Roma
A Tri-Village area collaboration this fall will take residents and visitors on a tour of local cuisine. For the first time, the Columbus Young Professionals Club has teamed up with the Tri-Village Chamber Partnership to create an exciting all-new event for foodies: Tri-Village Restaurant Week.
The CYP Club wanted to create an event like the popular summertime Grandview Hop that would get its community out and about to try the new and already well-established restaurants throughout the Tri-Village area.
“We want to bring in people to try new places,” says Derek Grosso founder and president of the CYP Club.
Michelle Wilson, executive director of the Chamber Partnership, adds that, when the Grandview, Marble Cliff and Upper Arlington Chambers merged earlier in the year, it seemed a natural fit to highlight the great food the areas are known for.
Restaurants participating in the weeklong event will offer a discounted three-course meal specials. Bar 145 in Grandview Heights will team up with its neighbor, Title Boxing, to offer a workout with brunch afterward in Grandview Heights.
“It’s great exposure for restaurants, allowing them to build traffic and get people to try their food when perhaps they hadn’t before,” Wilson says.“We have a great collection of non-chain, local-owned restaurants with every cuisine offering one could imagine.”
Part of the proceeds from the restaurant week will benefit Columbus Inspires, a nonprofit organization that focuses on strengthening and educating future community leaders. A portion of the participating restaurants’ participation fees will also be donated to the organization.
Paige Brown is a contributing writer. Feedback welcome at hbealer@cityscenecolumbus.com.
Fresh Salad Recipe from Trattoria Roma
Maple Cider Vinaigrette
8 oz. apple cider
½ tsp. pumpkin spice
4 oz. maple syrup
1 tsp. salt
½ tsp pepper
2 oz. Dijon mustard
½ oz. chopped garlic
12 oz. blended olive and canola oil
3 oz. apple cider (extra depending on finished taste)
- Reduce cider with pumpkin spice up to 4 oz.
- In food processor or blender, blend syrup, Dijon mustard, cider reduction and the rest of the seasonings.
- Slowly add oil until dressing is fully emulsified and finish with extra cider depending on your taste.
Candied Pecans
6 oz. water
6 oz. granulated sugar
1 tsp. cinnamon, ground
½ tsp. allspice, ground
8 oz. pecans, pieces or halves
- Add water, sugar, cinnamon and allspice in a large sauté pan. Heat over low heat
- Once sugar is dissolved, add pecans and remove from heat.
- Spread pecans on sheet pan, then place in 300-degree Fahrenheit oven.
- Every 10-15 minutes, remove from oven and stir with a spatula. As pecans continue to cook in oven, they will be stickier. Follow the process 3-4 times, until pecans are candied.
- Remove pecans from sheet tray and cool on a separate plate or tray.
Once vinaigrette and candied pecans are made toss baby spinach with desired amount of dressing, then add dried cranberries, crumbled Gorgonzola, candied pecans and fresh apples.