Category: Interviews & Testimonials
Growing a Charcuterie
Charcuterie is not just a delicious assembly of meats, and cheeses, it’s a craft. A craft North County Charcuterie in Columbus, Ohio understands well. With a passion for, and training in both sculpting and cooking, James Forbes was easily drawn to charcuterie boards. Together with his brother Duncan Forbes, and mother Jane Forbes, he created North County Charcuterie and became its head chef. In 2018 they hired their first non-family member Bill Theil. Together they call themselves the “Salami Squad.”… continue reading »
50 Year Old Hollymatic Machine Still Working Like It Did in 1966
There is no breaking with tradition at the Triple XXX Family Restaurant in West Lafayette, IN. Not in their legendary recipes or in their 119 year old root beer or in the way they’ve formed their award-winning burgers on a Hollymatic “Super” 54 Patty Former since 1966. The Triple XXX is an institution in the city that is home to Purdue University. The building’s traditional root beer colored orange and black stripes are iconic. It’s where students and locals rub… continue reading »
Improving Upon Perfection
When you start with quality USDA choice native beef from a select purveyor like Davis Creeks, use top secret specs, time-tested aging techniques, and top it all off with melted garlic butter you’ve got the perfect sirloin. Right? Not if you’re the Brann brothers of Brann’s Steakhouse and Sports Grille. Tom, Mike, and Johnny Brann, as well as partner Tom Doyle, never stop searching for better ways to serve their customers. It’s in their genes. It all started in 1960… continue reading »