Northwest Columbus, OH October 2025

THE FOOD & DRI NK ISSUE

FOOD + BEVERAGE MUST SEE: PEACEFUL FARMHOUSE DINNERS

HAPPY HOUR: SIP AND RELAX OCTOBER 2025

The Recipes That Keep Us Connected

Welcome to our annual food issue!

Fall always makes me think of food—not just the flavors, but the tradition, memory, and connection it brings. Growing up in an Italian family, meals were how we celebrated milestones, and expressed love in ways words never could. Every dish had a story, and many of those stories still guide me today.

One of my favorites is our unique Italian stuffing. Unlike the traditional version you’ll find on most Thanksgiving tables, ours is baked like a loaf of bread— chock full of cheese, eggs and breadcrumbs. It's rich, savory, and full of flavors that instantly bring back memories of family gatherings. It was the centerpiece of every holiday meal and one recipe that no one dared to change. I’ll be sharing it on Instagram for anyone who wants to give it a try. Another dish close to my heart is pasta fagioli (or “Fah-Zuhl”)—a humble mix of beans, pasta, and broth. It may sound simple, but to me it feels like the definition of comfort; a dish that warms both body and soul. These recipes are straightforward, yet they carry a depth of history, belonging, and identity that I treasure.

This month, as we celebrate the role food plays in our lives, I’m reminded of how it continues to connect us. Whether it’s gathering around a table with friends, discovering a hidden gem of a restaurant, or bringing out a recipe passed down through generations, food has a unique ability to draw people closer together.

That’s why I’m especially excited about this month’s Inside Northwest Columbus podcast conversations. We’ll be featuring voices from our local food scene, including Tricia Wheeler, founder of The Seasoned Farmhouse, and Tatiana Vilenchuk of Romashka Deli. Tricia has created a beautiful space where people gather to cook, learn, and celebrate the art of food. Tatiana, through her beloved Russian deli, has been building community for more than 20 years, offering both comfort and connection through her craft. We are fortunate to have both women shaping the culture of food right here in our community.

Food is more than what we eat—it’s how we live, how we remember, and how we share. As you flip through this issue, I hope you feel inspired to celebrate your own traditions, savor the recipes that remind you of home, and maybe even discover something new in the pages ahead.

With gratitude,

October 2025

PUBLISHER

Lisa Federico | lisa.federico@citylifestyle.com

EDITORIAL COORDINATOR

Madison Moroi | madison.moroi@citylifestyle.com

ACCOUNT MANAGER

Dawn Zeoli | dawn.zeoli@citylifestyle.com

COPY EDITOR

Brice Bunner | bunnerb@gmail.com

CONTRIBUTING WRITERS

Brice Bunner, Ashley Labaki

CONTRIBUTING PHOTOGRAPHERS

Cameron's American Bistro, Rachael Laurin, Tatiana Vilenchuk, and Michael Wezner

Corporate Team

CEO Steven Schowengerdt

COO Matthew Perry

CRO Jamie Pentz

VP OF OPERATIONS Janeane Thompson

VP OF SALES Andrew Leaders

AD DESIGNER Jenna Craawford

LAYOUT DESIGNER Amanda Schilling

QUALITY

Megan Cagle

Olivier

Roasted

city scene

WHERE

NEIGHBORS CAN SEE AND BE SEEN

1: Young Worthington resident Hudson is ready for his very first day of school. 2: Photographer Mariia Chystiakova snaps a shot of Dr. Nikhil Verman in Dublin. 3: Amazing Giant Svil Rusanov hangs out at the Worthington End-of-Summer Fair. 4: Staff at Worthington's Linworth Fest pose for a photo during the busy day. 5: Amy and friends enjoy a warm summer day in Worthington. 6: Elliot from Big Darby Tree Service explains tree support systems at Columbus Arborfest. 7: Jennifer Schrappe speaks on food addiction at Binges, Business Losses & Breakthroughs in Westerville.

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business monthly

Worthington Historical Society Resurrecting Popular Ghost Tours

What says "October" more than a walk through Old Worthington's haunted history? The Worthington Historical Society is bringing back its popular Ghost Tour on October 23rd, which is sure to delight Halloween-lovers and history enthusiasts alike. Grab your walking shoes and flashlight - and an umbrella if rain is in the forecast - because your ghostly guide will take you on a half-mile trek in search of spooks and specters. Tickets available on worthingtonhistory.org

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What's Coming Up at Mac Arts?

McConnell Arts Center has a series of thought-provoking exhibits on display throughout the month. Quantifying Care by Lily Glass shows pieces that invoke the feminine experience in our society, while Power of Growth by Weiting Wei was also inspired by motherhood, intertwined with growing organisms and the experience of caregiving. Finally, Margarita Vilshanetskaya's Intertwined mixes media with textiles and invites you to touch it. All three exhibits are on view through November 6, 2025.

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614 Beauty Master Classes

Elevate your makeup and hair skills with expert-led master classes at 614 Beauty, a luxurious Columbus med spa. Designed for all levels, their hands-on sessions blend artistry, technique, and personalized mentorship in a state-of-the-art setting. Whether you're a beginner, a beauty pro, or simply looking to refine your routine, their immersive classes offer the perfect path to confidence, creativity, and self-expression. Tickets are available at www.614beauty.com/ makeup-and-hair-classes.

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ARTICLE BY ASHLEY LABAKI PHOTOGRAPHY BY TATIANA VILENCHUK

RUSSIA MEETS

COLUMBUS NORTHWEST-

Olivier Salad recommended by Co-Owner Tatiana Vilenchuk

Romashka Euro Deli, located at 2400 W. Dublin-Granville Rd., serves up a taste of home for many Slavic families in Columbus. In addition to offering cold cuts, fresh breads, and filled crepes, Romashka sets itself apart by carrying imported products from Eastern Europe and hard-to-find specialty foods like smoked fish, pickled vegetables, and authentic Russian sour cream. With so many options, where do you start? Co-Owner Tatiana Vilenchuk recommends this delicious Russian Olivier salad.

OLIVIER SALAD:

DIRECTIONS:

1. Boil potatoes and carrots in their skins until fork-tender. Hard boil eggs. Cool.

2. Peel and dice vegetables and eggs into small, even cubes.

3. Dice your meat into small even cubes.

4. Chop pickles.

5. Combine all chopped ingredients into a large mixing bowl.

6. Add mayonnaise, mix gently until evenly coated.

7. Season with salt and pepper to taste.

8. Chill in the fridge for at least 1–2 hours before serving. Serve cold. (Optional: add chopped, fresh parsley or dill on top.

SALAD:

• 4 medium potatoes

• 2-3 medium carrots

• 4–5 salted pickles

• 1 cup green peas

• 4 pieces of cooked chicken or bologna

• 4-6 hard-boiled eggs

DRESSING:

• 1 cup mayonnaise

• Salt and pepper to taste

PEACEFUL FARMHOUSE DINNERS

Roasted Vegetable & Avocado Rice Bowl with Spicy Yogurt by Chef

Tricia Wheeler

“I’ve been deeply inspired by the bounty of fruits and vegetables grown right here in Ohio.”

Muses Tricia Wheeler, founder of The Seasoned Farmhouse. A consummate traveler with top-tier culinary training, Tricia can take local to a whole new level. “My philosophy as a chef,” explains

Tricia, “has always been to start with the freshest ingredients and apply simple, thoughtful techniques that let those flavors shine.”

Nestled in the heart of Clintonville, The Seasoned Farmhouse has hosted over 2,000 classes “from fermentation to homemade pasta and everything

in between—” Tricia explains, “each one an opportunity to gather, learn, and share in the joy of the culinary arts.”

Tracking the fare—and the lessons—with the seasons, Tricia ensures your dishes will match the vivaciousness of her own, as you grow in your understanding of culinary techniques. Whether a one-off

event or a multi-lesson curriculum, you can access the Seasoned team’s collective knowledge to take your dinners to romantic heights at the Farmhouse.

And this can be seen with the recipe she’s shared with Northwest Columbus City Lifestyle. A simple bowl that gives you access to seasonal flavors in the comfort of your own kitchen.

ROASTED VEGETABLE & AVOCADO RICE BOWL WITH SPICY YOGURT FROM THE SEASONED FARMHOUSE BY TRICIA WHEELER

SERVES

4 people

Ingredients:

• 2 pound bag carrots, peeled and cut into 3” by ¼” pieces

• 1 can chickpeas, drained

• 1 turnip, chopped

• 1 red onion, chopped

• 2 cups butternut squash, cubed

• 3 tablespoons olive oil

• 1 tablespoon smoked paprika

• 1 tablespoon cumin

• 1 teaspoon salt, plus a pinch of salt

• 2 ripe avocados, pits removed and sliced

• 1/2 cup sunflower seeds

• 1 cup arugula

• 3 cups uncooked brown rice

• 1 8 oz container plain yogurt

• 2 teaspoons Sriracha

• 1 garlic clove, chopped fine

Roasting carrots bring out their natural sweetness and the creamy, spicy yogurt sauce provides a nice contrast that brings this dish all together.

Directions:

1. Preheat oven to 450°. Cook rice according to package instructions. On a foil covered sheet tray, toss carrots, squash, turnip, and red onion with olive oil, paprika, cumin and salt.

2. Roast in single layer in middle of oven for 20 minutes, until carrots are getting some caramelization - stir once and rotate tray and continue cooking another 15 minutes. Remove from oven and scatter with arugula.

3. While vegetables and rice are cooking, mix yogurt, Sriracha, garlic and a pinch of salt together, stir and taste.

Serve rice in individual bowls, topped with hot vegetables, garnished with sunflower seeds and avocado slices and drizzled with yogurt dressing.

G H

P O M O D O R O

ARTICLE AND PHOTOGRAPHY BY AMY BAILEY

Enjoy this simple, flavorful food for the soul. ‘Po modoro’ means  tomato in Italian, and that’s what this dish is - a fresh tomato sauce with basil, garlic, onion, and olive oil.

INGREDIENTS

• 1 Tbsp salt

• 3 Tbsp. extra-virgin olive oil

• 1/4 cup onion, finely diced

• 4 garlic cloves, finely diced or minced

• 1 lb fresh tomatoes, halved or chopped (I use garden cherry tomatoes if in season or Roma tomatoes are a good choice)

• Pinch of crushed red pepper flakes

• 3 basil sprigs, divided

• 1 lb. spaghetti

• 1 cup Parmesan, finely grated, divided

• 1 Tbsp butter

DIRECTIONS

1. Heat medium-size Dutch Oven or large skillet over medium heat then add extra virgin olive oil and a pinch of salt. Once hot, add chopped onion then saute until tender, 2-3 minutes. Add fresh garlic and saute until golden but not brown, another 30 seconds.

2. Add the chopped tomatoes to the pan with a pinch of sugar then simmer on medium-low for 20-25 minutes. Stir and press the tomatoes against the bottom and sides of the pan to make saucier. If sauce begins to pop too much, turn down even further. (If sauce starts to thicken too much add pasta water as needed.)

3. Meanwhile, bring a pot of water to boil for the pasta and season generously with salt.

4. When sauce is almost ready, add fresh basil leaves torn into small pieces, plus butter, remaining salt, and freshly cracked pepper. Add more salt to taste if needed.

5. Cook the pasta until it’s just shy of al dente then transfer it to the sauce pot with tongs to finish cooking directly in the sauce. Add splashes of pasta water if needed to cook pasta all the way and to keep it saucy.

6. Toss pasta and sauce with 1/2 Parmesan cheese. Serve in pasta bowls and sprinkle remaining cheese on top. Garnish with fresh basil.

Coast-to-Coast

Cuisine

PORK CHOP & CLAMS BY EXECUTIVE CHEF SARA MEHR

ARTICLE BY BRICE BUNNER

PHOTOGRAPHY BY CAMERON'S AMERICAN BISTRO

When you think of American fare, there's no limit to what kind of culinary delights you'll come up with. That was the thinking behind Cameron's in Worthington--to be a taste of the country. And since 1993, they have been serving up award-winning dishes like this Pork Chop & Clams recipe. A cook-driven bistro named after the local legend himself, Cameron's American Bistro is a perfect destination for any Fall family gathering. Bringing you flavors from New York to New Orleans, and San Francisco to Los Angeles and everywhere in between.

For mashed potatoes:

• 5lb. Yukon potato, peeled

• 1lb. Butter

• 1½ qts Heavy cream

• Pinch of White pepper

1. Peel and chop yukons, add to cold water and bring to boil. Cook until soft.

2. Heat butter and cream

3. Strain potatoes, put through a food mill

4. Add hot butter and cream until desired consistency

5. Season with salt and white pepper

For Pork Chop:

• 1 pork chop, rubbed with mustard, paprika, fennel seed

• 1 tsp Minced garlic

• 1 Tbsp Onion, sliced

• 5 Cherry tomatoes, halved

• Pinch of Chili flake

• 5 Littleneck clams

• 3 Tbsp White wine

• 2 fl oz Chicken stock

• 5 Tbsp Butter

1. Rub one pork chop with equal parts mustard powder, paprika, and crushed fennel seed. Set aside.

2. Preheat oven to 400 degrees (204 Celsius).

3. Thoroughly rinse clams under cold running water. Allow to sit in a bowl of salted ice water for 10 minutes to expel any sand. Rinse again.

4. In a sauté pan, toast minced garlic, add onions, and tomato.

5. Add clams, deglaze with white wine, and let reduce by half.

6. Add chicken stock, chili flake, and cubed cold butter. Season with salt and paper to taste.

7. In a hot pan, add oil and heat until lightly smoking.

8. Set pork chop in pan, and immediately place in 400 degree oven. Let cook for 5-8 minutes, depending on desired doneness, and then flip, cooking for an additional 5-8 minutes.

9. To serve, scoop mashed potatoes on plate, place pork chop on top, and pour sauce & clams over.

PORK CHOP & CLAMS CAMERON’S AMERICAN BISTRO

Buckeye Old Fashioned, a signature cocktail personally recommended by owner Gretchen Bonasera

Sip and Relax

Tufted chairs, the clink of glasses, murmur of guests, and walls with 100 years of stories surround you when you’re a member of Good Night Investments’ private clubs around Columbus.

Access to both clubs (with a new one opening soon) provides you with “a home for the world’s doers to gather and belong”.

Both 80 East Social Club + Events (80 E Olentangy St, Powell, OH 43065) and 114 West Social Club + Events (114 W Main St, Plain City, OH 43064), owned and operated by Gretchen Bonasera, boast unique cocktails, custom dishes, and an atmosphere that

80 East & 114 West Buckeye Old Fashioned

• 2oz scratch-made peanut butter infused bourbon (see recipe)

• 1/4oz simple syrup

• 2 dashes chocolate bitters

• Pour over a large cubed ice. Cheers!

stands in direct opposition to our often lonely digital world. “The importance of in-person experiences,” explains Gretchen, “will never be replaced by technology.”

Unlike posh restaurants, where the model is to turn over as many customers as possible, these clubs are “based on the experience rather than the transaction,” which explains why their mantra is “relax and stay as long as you like.”

So relax into this signature cocktail of theirs and imagine what a membership to these clubs might offer you.

Peanut Butter Bourbon recipe

• 1 bottle of Buffalo Trace Bourbon (750mL)

• 1/2 cup of natural salted peanut butter (the runny stuff)

Mix the peanut butter into the bourbon and let sit for 24 hours, stirring occasionally. Let the peanut butter settle and then place it in the freezer overnight. Gravity strain through a coffee filter when you're ready for your Old Fashioned treat.

“It’s the comfort of your living room, but with our team there to spoil you.”

ARTICLE BY BRICE BUNNER | PHOTOGRAPHY BY MICHAEL WEZNER

Heart felt Homemade Sweets

DHOOD FAVOR ITE SWEET TREA

The Buckeye Lady began as founder Alicia Hindman's way to give back to those in need. Following the loss of her brother Jeremy, The Buckeye Lady was born as a way to help her navigate her grief and continue her philanthropic work. They serve up more than 75 flavors of traditional and stuffed varieties, including their best-selling puppy chow stuffed buckeye. Here's their recipe for the nostalgic treat that you can make at home.

ARTICLE BY ASHLEY LABAKI

Puppy Chow

INGREDIENTS

• 1 cup chocolate chips

• 1 cup creamy peanut butter

• 1 box (about 6 cups) Rice Chex cereal

• 1–2 cups powdered sugar (enough to coat)

DIRECTIONS

1. In a microwave-safe bowl (or using a stovetop double boiler), melt the chocolate chips and peanut butter together until smooth. Stir often to avoid burning.

2. Place the Rice Chex cereal in a large mixing bowl and cover in the melted chocolate and peanut butter mixture. Stir until well-coated.

3. Place coated cereal into a large zip-top bag or lidded container. Add the powdered sugar, seal, and shake until all pieces are evenly covered.

4. Spread the mix out on parchment paper to cool, then enjoy!

Storage:  Keep in an airtight container at room temperature for up to a week, or refrigerate for extra crunch.

ARTICLE BY MEL BOBAN

How To Stay Festive And Healthy? Sure Thing

Halloween is typically filled to the brim with salt, sugar and carbs. It can be hard to stay on the nutrition wagon during spooky season, but there are plenty of fun ways to add a festive spin to favorite healthy dishes.

pumpkinFRUIT BOWL

With luck finding a melon or watermelon at the store, simply carve it like a jack-o-lantern and make the mouth large enough to have other sliced fruit emerging, such as cut pineapple, sliced grapes and apple chunks. Along the side, peel mini oranges and add a green stem to mimic pumpkins.

spooky CHARCUTERIE

These fan favorite boards can easily be kept healthy with some additions. Make any treat spooky with edible eyeballs. Adding them to a small snack such as mini bell peppers or grapes and strawberries is a fun way to stay on theme without sacrificing a healthy streak. Eyeball salami rolls also can be added, starting first with a green olive in the center, surrounded by a roll of mozzarella cheese and then surrounded by salami or even prosciutto.

stuffed PEPPERS

This fall staple easily can be incorporated into a fall gathering or Halloween night by carving jacko-lantern faces in orange peppers, and resuming a favorite recipe from there. Serving bread on the side? Use a skull or pumpkin shaped cookie cutter to re-shape it.

ghostly DIP

Hummus and pitas can be made scary in no time. Use a ghost shaped cookie cutter to shape pita bread, lightly toast and serve with red pepper hummus, which is usually orange in color.

jack-o-lantern VEGGIE TRAY

The easiest bet for a quick and healthy Halloween treat? You can’t go wrong with a veggie tray shaped like a jack-o-lantern. Use baby carrots as the base, and cucumber or celery to shape the mouth and stem. The eyes? Two round bowls of veggie dip.

80 East and 114 West make up a social club of thoughtful people and places oriented around harder work and happier hours. Set in the heart of Powell and Plain City, these are your new venues for all of life’s moments and events.

● Access to all locations

● Unique menus and venues

● Member-guest socials

● Dinners, tastings, programming

● Host your own events

● No event rental fees

● Weekly Break-even bottles

● Spouse or Partner included

● Membership concierge and app

OCTOBER 9TH

Dia de los Muertos Mixology

Columbus Bartending School 5354 N. High St. | 7:00 PM

Tequila lovers, this neon cocktail party is for you! Come explore a variety of tequilas, paint a neon masterpiece, and learn all the tips and tricks you need to seriously up your mixology game. Tickets from $39 on eventbrite.com

OCTOBER 18TH

Fall Cookie Decorating

The Seasoned Farmhouse 3674 North High Street | 11:00 AM

If fall is your favorite season, this cookie decorating class is for you. You'll learn the art of decorating and enjoy a light lunch - don't forget to bring a container to take home your sweet creations! Tickets $115 at theseasonedfarmhouse.com

OCTOBER 19TH

All Things Pumpkin Cooking Class

Sur la Table 4009 Easton Station | 10:00 AM

Treat yourself to the flavors of the season in this pumpkin-themed cooking class. This versatile gourd can be made into many sweet treats, including ice cream and donuts, and you'll learn the tricks to mastering them all! Tickets $89 at surlatable.com

OCTOBER 23RD

Oktoberfest Feast

250 Cleveland Ave. | 7:00 PM

Celebrate Oktoberfest by preparing a wide array of Bavarian foods. From the art of making authentic bratwurst to expertly crafting a delightfully decadent black forest cake, this class has everything you need to experience the best of Germany. Tickets $97 on eventbrite.com

OCTOBER 24TH

Halloween on the Green

Village Green | 6:00 PM

Looking for a night of spooky family fun? Halloween on the Green is free for the whole family and boasts a variety of festive games, crafts, dance performances, cider-pressing, and a Trick-or-Treat trail!

OCTOBER 31ST

Trick-or-Treat

Worthington | 6:00 PM

Calling all little goblins and ghosts - it's time to go Trick-or-Treat! The event will go on rain or shine, so grab your best costume, your pals, and your sweet tooth.

Planning Perfection

This kitchen is a showcase of balance—bright, refined, and inviting. Crisp white cabinetry reaches upward with elegance, while deep espresso bases anchor the space with richness and warmth. A trio of pendant lights casts a welcoming glow over sleek countertops, and every stainless steel detail reflects care and precision. The outcome is a space that not only delights the eye but elevates every gathering, whether it’s morning coffee at the counter or a lively evening of food and conversation.