Experience Columbus Bathrooms {Friday Five}

Last week, Experience Columbus treated a group of bloggers from around the US and I to a whirlwind tour of the Columbus food scene. The other guests captured some fabulous shots of the food we ate and drank. I took pictures in the bathrooms. My line of reporting was unintentional but actually makes sense in hindsight. More than a place to wash up, the best restrooms reflect the sensibility of a place. Here's what I found in the toilets around town:

1) The food scene tour started in the Men's Room of the Westin Columbus. The loo is not of note but it houses one of the most notable people I've ever met in central Ohio: Carey, the Shoe Artist. Fine shoe collectors send him their leathers and Carey restores the shoes to former luster...from his office in the bathroom. 2) I carried my purse into the Basi Italia water closet. I didn't expect to use the camera in the bag but I couldn't resist documenting chef Johnny's cookbook collection and quirky choice of a light switch plate.

3) Rockmill Brewery is an earthy yet refined place. The birds eye maple sink cabinet drawer fronts reflect this aesthetic exactly.

4) The light and tasteful restroom of Pistacia Vera perfectly mirrors the atmosphere of the rest of their elegant bakery.

5) The last bathroom I want to highlight is not pictured because it doesn't exist, sorta. Non-Columbus folks were surprised and thrilled at the diversity and quality of the taco trucks we toured with Columbus Food Adventures, whose van is not equipped with a lavatory. Ever prepared, guide Bethia was ready with potty break spots for guests as needed.

Stay tuned to my fellow travelers for their impressions of Columbus: Blue Kitchen (Chicago) Cincinnati Nomerati Eat The Love (San Francisco) The Heritage Cook (San Francisco Bay) Joe of The Hungry Dudes (Detroit) A Thought For Food (Boston) Vanilla Icing (Pittsburgh) Wine Me, Dine Me Cincinnati

Disclosure: Experience Columbus paid for my meals and transportation for a three day extravaganza of eating. I bet they didn't expect a review of restaurant johns when they asked me to come along. ;)

Zucchini Pronto {Recipe}

Summer means two things in Ohio: an abundance of zucchini and heat. The savvy home cook needs an equal amount of creative recipes that come together in quick minute so as not to warm up the kitchen and make the cook sweat. Zucchini Pronto is one such dish. Basi Italia introduced me to the concept, the same restaurant that inspired my home version of their marinated kale salad.

Like many quick-cooking meals, this recipe requires thorough mise en place. Shred and prepare all ingredients so they are ready at hand. Use a heavy bottomed or cast iron skillet heated very hot and have bowls or plates set out before cooking so the zucchini can be plated instantly.

What are your favorite ways to prepare a plethora of zucchini?

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Zucchini Pronto serves two as an appetizer or side dish

2 tablespoons high quality olive oil 1/4 cup slivered almonds 2 cloves garlic, minced 2 cups shredded zucchini (about 1 medium) white pepper 8-10 very thin 3 inch shreds of Parmesan or Peccorino cheese (use the very best you can afford)

1. Heat a large cast iron pan over high heat. 2. Add olive oil. Then layer almonds, garlic, and zucchini in pan. 3. Heat for one minute and then flip sections with a spatula. Keep heat on high to sauté, not stew. 4. After two minutes, when zucchini is heated through, pile into a shallow plate or bowl. 5. Cover immediately with cheese. Allow it to melt with the heat of the zucchini for approximately one minute before serving.

NB: If you want to double or triple this recipe, use more pans. If you pile more zucchini into a single pan it will stew and juices will run instead of the quick sear/sauté that is key to this dish.

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PS. I am a nominee for a central Ohio blog award. May I have your vote?

Added to Hearth and Soul.

Meal Plan May 2, 2011

Between our vacation and Alex's brother's wedding yesterday, it's been almost a month since our last meal plan! I miss knowing what's for dinner, the practice of preparing things ahead of time, and the routine of dining at our table. Monday - capellini pasta with friend foraged morels, zucchini ala Basi Italia Tuesday - dinner with Cbus Mom and her gang

Wednesday - roast chicken, broccoli, potatoes

Thursday - pantry tomato soup, grilled cheese

Friday - chorizo and chicken sopitos

Saturday - homemade pizza

Sunday - Mother's Day - I'll let the father of the house make plans. Hear that, Alex?

PS. Sorry for the unrelated picture. I realized this morning that I didn't put any pictures of the bride and groom in the handmade wedding recap! Here they are just before seeing each other in their wedding finery for the first time.

Added to menu plan monday.