Well, Columbus can knock one coveted fast-food chain off its list.Charlotte, NC based…
The premise is pretty simple: choose cookies, choose ice cream, choose toppings and devour.…
Local Chef Jamie George is branching out on his own. George will bring three…
When Tigertree announced last July it would be closing its retail storefront and moving…
On Paper announced late last year that after 20 plus years in the Short…
If you found out that only 8% of designated historic sites represented the history…
Four MFA students — Dustin Brinkman, Erin Kearney, Maggie Schmiegelow and Mitch Vicieux —…
Columbus College of Art & Design’s Beeler Gallery has reopened to the public for…
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A plan to build single family homes on a German Village parking lot is…
By Jake ZuckermanEighty-four students at Hilliard City Schools have been hospitalized for mental health issues…
Keep up with regular news updates regarding Columbus and Ohio's response to COVID-19 here.The NumbersCOVID-19…
By Jake ZuckermanLaws that expand the right to shoot to kill in perceived self-defense yield…
In theaters. Streaming. For the kids. For Gen X. Absurdities and bad basketball playing.…
Have a great weekend! Get your pie orders in for Pi Day. Dough Mama and Sassafras Bakery have…In the Kitchen with Chef Micah Wolf of Due Amici
July 25, 2017 1:00 pm
Lauren Sega
When Chef Micah Wolf is in the kitchen, he doesn’t see ingredients; he sees colors. In one dish, pink watermelon and roseheart radish contrast with green arugula. On top is yellow — curried crab salad. Wolf suggests, for the best experience, that every bite incorporate each element, creating a union of all flavors: sweet, salty, […]
