We love following Jeni Britton Bauer, Columbus’ own ice cream queen, on Instagram. Whether she’s taking us across the country to a new scoop shop opening or she’s at home in her kitchen cooking dinner, Jeni’s live updates are always a fun glimpse into the life of a busy entrepreneur and fellow food lover. 

Here, she prepped her potato salad using our cutting board—and shared the mouthwatering recipe. Thanks, Jeni!

We heart @watershedkitchenandbar.We’re thrilled to have made the tables for such a killer space, and we’re awed by the food and drink being served on them nightly. Here, Chef Jack took us behind the scenes for a glimpse of Heaven in the making—his Brussels in progress on a Re:work board. The best part? He shared the recipe. You’re welcome.

 

Fried Brussels sprouts with black pepper honey, lemon and mint.

 

  • 5oz Brussels sprouts, cut into quarters
  • 1oz black pepper honey or regular honey
  • Juice from one lemon
  • Two mint leaves, chopped
  • Salt
  • Vegetable oil
  1. In a large pan, heat small amount of vegetable oil over high heat. Add the Brussels sprouts and caramelize on all side until golden brown.
  2. Remove the Brussels sprouts from the pan and place in a small mixing bowl. Strain as much oil off as possible.
  3. Toss the Brussels with the honey and lemon juice. Add a small pinch of salt to season.
  4. Place Brussels sprouts in a serving bowl and top with the chopped mint. If you used regular honey, grind fresh black pepper on top of the sprouts and enjoy!
Charcuterie boards are a thing of beauty, and no one does it better than @northcountrycharcuterie.We turn out their branded cutting boards and displays, which they then fill with delicious cured meats and dispatch around town. (You’ve likely seen them at farmers markets, grocers and eateries.) So we asked James, North Country’s charcuterie chef, to style one of our boards—and offer a few tips on creating that perfect party-ready spread:

 

  1. Slice your meats thin. Charcuterie has a strong and rich flavor thanks to the curing and drying process, so a little goes a long way. Large chunks will overwhelm your palette.
  2. Fan the meat. You can see James demonstrating this in the video. Keep your different charcuteries together, but fan each out so it’s easy for your guests to snag a slice.
  3. Create contrast, both with texture and color. James accomplishes this with accoutrements,including pickled mustard seeds, Sweety Drop peppers and pickled ginger carrots. Pickled products help to cut the fat in the meats.