Upcoming Cooking Class Series at the Food Fort

Bleu and Fig introduces:

Cooking Classes with Sass

at the Fort.

Cool original ideas by local female chefs.
Fun night out with good food and good friends.
Bring your own wine.

March 12:


Treats Logo 1Dinner Rescue Crew

Chef Kelly of Treats 4 Everyone (now known as Local Bake Shop) and Chef Melissa of Dinner Rescue Crew

Chicken Veloute (you’ll never use the stuff in the can again)
15 Minute Chicken a la King
Healthy Biscuits, yes…healthy biscuits
Seasonal Fruit Cobbler

Food Fort All-Stars at Pecha Kucha February 21st

Pecha whata? Pecha Kucha is a world wide organization that has been expanding the minds and interests of the citizens of Columbus for over five years. Topics range from what is cool about our city, to eating local, going green or anything a person has a passion for and can place key concepts on twenty slides.

The Food Fort has worked in partnership with Pecha Kucha since 2011 helping to source food for the event. This time around, we are taking some of our kitchen members inside the Gateway Film Center to add great food to beer and concesssions at the theater. The menu will include:

Bleu & Fig Catering:
Brown Sugar Thick Cut Candied Bacon
Red Pepper Flake Kale Chips

Destination Donuts:
Maple Sausage
Blackberry Sage
Lemon Thyme
Thai Peanut

Dinner Rescue Crew:
Mini Mexican Calzones with Taco Sauce (vegetarian)

Brown Sugar Bologna, Kettle Chip and Mustard Aioli Sandwich

Buffalo Chicken Sandwich with Blue Cheese Slaw

Treats 4 Everyone
•Two-hearted Ale with Vanilla Buttercream
•Young’s Double Chocolate Stout with Chocolate Buttercream
•Gluten-free Lime with Cardamom Maple Cream Cheese Frosting
Cookie Sandwiches
•Loaded Chocolate with German Chocolate Filling
•Snickerdoodle with Cinnamon Buttercream
•Gluten-free Pistachio with Rosewater Buttercream

To learn more about Pecha Kucha, check out their Facebook page. Rumor has it that attendees will be able to see a movie for free after Pecha Kucha concludes. The only condunrum with the event is trying to figure out how to pronounce it: Pecha-Ah Kuch-Ah? Pee Cha Ka Cha? Peach_A Kucha……, it is safest just to say PK.

You can get a sense of PK February 2012 from our Facebook Album.

Food Fort Innovation Station: OH! Burgers Donuts

OH Burgers Donut BurgerAlways on the look out for something different – Brian from OH! Burgers was mulling on something new and different on his menu. His sweet potato chips have been a customer favorite since he launched in the Spring of 2012. Taking the sweet potato core of his menu to another level, Brian launched OH!-Nuts this month. Sweet Potato donuts served as a side. For the culinary daring there is the OH-Donut-Burger.

Here is a review from Wasserstrom written after the world premiere at their site.


Today I tried something new the “OH” Donuts! Let me tell you, at first sight I think I was imaging my hips getting bigger just from the way the donuts looked. Glistening with caramelized brown sugar atop a big round ball of cooked sweet potato infused dough. What I didn’t know was how I was going to be surprised by the light taste of this donut. I expected something heavy and overly sugary, but what a got was something that slowly melted in my mouth with just a hint of sweetness. And just like the sweet potato chips these donuts compliment the OH mini burgers very well as a light desert after you indulge yourselves in the “OH” Burgers.


Treats 4 Everyone (now known as Local Bakeshop)

Kelly Provost  is the owner and head baker for Treats 4 Everyone.  She started using the Food Fort at the end of 2012.  She has been growing her business with sales at The Columbus Winter Farmers Market and a New Year’s Eve event at St. James Tavern.  She is also starting to get more inquiries on catering for weddings and other special events. (Note: Kelly changed her business name to Local Bake Shop in 2013).


Describe your business.

Treats is a bakery based on the idea that everyone, regardless of dietary needs or choices, should be able to enjoy a special treat. Even within one family, there can be people that, due to their diet, can’t enjoy the chosen birthday cake. So Treats strives to make things that allow everyone to participate in the celebration, or just to enjoy on their own.

Where did the name of your business come from?   Who doesn’t like treats?!

What one word should your customers think of when they think of your business?

Variety. The flavor combinations that Treats has are so varied, people have never heard of some of our combinations – like: Brie and Fig, Pistachio and Rosewater, Avocado and Goat Cheese. We even have a line of treats that pair beer and liquor with other flavors to create unique “grown-up” flavors.
What sparked your passion for your product or service?
I watched my father, after his diabetes diagnosis, have to turn down desserts, even at family celebrations. I wanted to find a way to make sure that he could healthfully enjoy treats with the rest of the family while making sure the family didn’t feel that they were making a sacrifice.

What was the biggest challenge to getting started?
Making the decision to start was by far the hardest. I knew it would take all my free time and tons of energy. But once I decided it would be worth it, none of that mattered.

What has been your biggest surprise since starting the business?
The biggest surprise has been seeing how excited others are for my business. Everywhere I go, people want to know how I started and where I’m planning on going. It’s incredibly encouraging.

What do you like best about owning your business?
The freedom. I’m responsible for my success or failure. And people are really receptive to trying them. I love it when someone tells me they won’t like a certain flavor and after they try it, they love it!

Where do you hope to see your business in 1 – 3 years?
I want a little storefront, in an up and coming area of town and several stores and restaurants around Columbus that carry Treats’ items.

Any advice for new food based businesses?
There’s still so much for me to learn myself! But I think one important thing it to be open to anything. There are so many knowledgeable people that want to see new food businesses succeed, and they are happy to give you advice – so just listen.

If you could rid yourself of one fear what would it be.
The fear of failure. I don’t jump out of planes for a living so what’s the worst that can possibly happen? Take the risk!

Find out more about Kelly and Treats 4 Everyone Local Bakeshop ->HERE

Member Spotlight: Dinner Rescue Crew and Chef Melissa Hura

Dinner Rescue Crew

What makes your business unique?
We interview each client to understand their unique tastes, personal nutrition goals, current health and lifestyle situation so that we can customize the perfect menus and meal plans.

What one word should your customers think of when they time of your business?

Where did the name of your business come from?
This is actually kind of funny. I polled all of my friends, family and neighbors and offered a free dinner to the one who came up with the best name. My personal trainer, Jessie of Napoleton Fitness, really came the closest in ultimately helping me name my company. It captures both the core nature of the business but also where I want to take it. As of now, I am a “crew” of basically one but the goal is to become a true “crew” and employ many more chefs, assistants and customer service people.

What sparked your passion for your product or service?
Like most folks in the food service business, there is that ultimate drive to create delicious food of love. I’ve been cooking and party planning for my friends and family since I can remember. I knew when I left the corporate world I did not want the harsh hours of a restaurant kitchen and personal cheffing allows me to be front and center in interaction with my clients as well as making them delicious, nutritious meals.

What was the biggest challenge to getting started?
The biggest challenge for me was just figuring out how to start in general. You have this great idea, but how do you get the ball rolling? I finally figured out you just take one step at a time. My best advice is to put together a business plan and that will guide you on what to do.

What has been your biggest surprise since starting the business?
My biggest surprise is that there are not a lot of personal chefs in the metropolitan Columbus area. Although personal chefs are common on the coasts and other big cities, it seems to be a relatively new concept here in Columbus and throughout the Midwest.

What do you like best about owning your business?
After working for years in a corporate environment, the idea that I can make a decision “on the fly” and not have to wait for a team of folks to determine if we can make a change is like breathing fresh air. Believe me, over the last year of mistake making, this has been really helpful! Of course, with the mistakes came a ton of wisdom that I can put to good use in this new year and future years and again, not have to wait for a decision “up the chain of command” because I am the chain of command!

Where do you hope to see your business in 1 – 3 years?
Growth of course is the main goal. In one year I hope to be employing two or three folks. By year three, I hope to be able to open my own kitchen space with a full range of culinary students to chefs as well as have a full-time delivery driver

Any advice for new food based businesses?
My best advice is to put together a business plan and that will guide you on what to do and also give you a nice dose of reality to what is feasible.

Any interesting client stories?
I have a client, a family of six with both parents being doctors. I always send a suggested menu to my clients for their review and approval. I always take requests but since it was the first of the year I decided to put a reminder out there asking if there were any special requests from the kids. This is what the response was (I found it flattering and humorous!): “I made the mistake of asking the girls what their favorite dishes were….which led to an argument regarding which foods we would get to have for the cook session. They really love your food! So what we agreed upon is completely different that what you have listed. Hope that works.” I was thrilled that my clients were arguing over what to have because all the food is so good!

Want to learn more about Dinner Rescue Crew?

Dinner Rescue Crew on the web and Facebook

And see this You Tube Interview -> HERE