Events / Celebrity Chef Tour

Columbus, OH

Thu, May 12, 2016

6:30 PM
Gallerie Bar & Bistro
Member Price: $130 Public Price: $170 Please call 614.484.5287 or click here.

Hilton Columbus Downtown
Gallerie Bar & Bistro
​401 North High Street
Columbus, OH 43215

Host Chef Bill Glover

Avishar Barua
Middle West Spirits | Service Bar, Columbus, OH

Ryan Beck
Burnham Restaurant, Cleveland

Joshua Dalton
Veritas Tavern, Delaware, OH​

JBF Award Winner Anne Kearney
Rue Dumaine, Dayton, OH

Todd Kelly
Orchids at Palm Court, Cincinnati

Maxime Kien
Burnham Restaurant, Cleveland

Seth Lassak
Wolf’s Ridge Brewing, Columbus, OH

Marcus Meacham
​Steam Kitchen, Columbus, OH

Andrew Smith
Salt & Pine, Columbus, OH

Kevin Sousa
Superior Motors, Braddock, PA

Paul Virant
Perennial Virant, Chicago; and Vie Restaurant, Western Springs, IL

Pastry Chef Devon Morgan
Gallerie Bar & Bistro, Columbus, OH 

Master Sommelier James Tidwell
TexSom, Dallas

Exclusive Price for U.S. Bank FlexPerks Rewards Cardholders:​ $110
JBF members and general public: $170

Click here for tickets.


  • Hors d’Oeuvre
    • Josh Dalton
    • Vegetable Terrarium with Crispy Ants
    • Andrew Smith
    • Pig’s Heart with Trout Roe, “Bacon-y” Onion, Radishes, and Urfa
    • Avishar Barua
    • Chicken Liver with Semolina, Tamarind, Apples, and Mint
    • Seth Lassak
    • Smoked Scallop with English Peas, Bowfin Caviar, and Pea Tendrils
    • Marcus Meacham
    • Benton’s Aged Ham with Pickled Mustard Seeds and Swiss Cheese Mousse
    • Brad Clark
    • Jackie O’s Dark Apparition Russian Imperial Stout
    • Gavin Meyers
    • North High Brewing Guttered Monk Belgian Tripel
    • Travis Owens
    • Watershed Distillery and OYO Distillery Cocktails
  • Dinner
    • Bill Glover
    • Hamachi Crudo with Sea Truffle, Sea Beans, Fermented Black Beans, Lemon Espuma, Cherry Bomb Radishes, Olive Oil, and Togarashi
    • Kevin Sousa
    • Razor Clam with Escargot Caviar, Potato–Miso Espuma, Ramp Leaves, and Morels
    • Ryan Beck
    • Hudson Valley Foie Gras with Smoked Liverwurst, Foie Gras Torchon, Fermented Sunchokes, and Coffee Toast 
    • Todd Kelly
    • Roasted Squab Breast with Preserved Corn Purée, Soy, Whipped Truffles, and Dates
    • Paul Virant
    • Shaved-and-Smoked Pork Loin with Crispy Pork Belly, Caillette, Pommes Duchesse, Morels, and Red Wine Pork Jus 
    • Anne Kearney
    • Black Pepper–Juniper Venison Loin with Jamestown Pea Shoots, Hungry Toad Farm Carrot Confit, Brickel Creek Rhubarb Gastrique, Bordeaux–Shallot Vinaigrette, and Hungry Toad Farm Micro-Arugula 
    • Devon Morgan
    • Rhubarb with Almond Crémeux, Rosemary–Lemon Dacquoise, Brown Butter Crumb, and Dehydrated Strawberries
    • Avishar Barua
    • Buckeye > Peanuts with Bourbon and Chocolate


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Related Info

For General Inquiries, please contact Jeff Black at 720.201.1853 or

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