Restaurant Widow

Working from Sandbox!

my workspace at Sandbox, with comfy chairs in the background

We've been having problems with our internet connection at home (i hate you, time warner - telling me we "look fine from our end"), and I was tweeting about this frustration yesterday; so, when someone from  @sandboxcolumbus came in to work last night, they strongly suggested I spend my day here!  After a little over an hour, I am finally getting down to work!  (Procrastinating doesn't end when you're in a space conducive to working, turns out).  At least I don't have a TV to turn my brain to mush while I'm sitting on the couch procrastinating.  

For the uninitiated, Sandbox Columbus is a coworking space in the Short North.  What's a coworking space? Well, it's a place to have an office or work in an office-like setting, only with no bosses, vending machines, horrible coffee!  There's also a nice white floor and rolly chairs.  We could probably even have a rolly-chair race and no one would care.  Well, maybe they wouldn't care very much...I'm not going to test that theory.

Anyone who know me knows that I used to work in Corporate Cubicle Hell. It's the main reason I have now turned into a complete slacker waitress.  I thought I'd compare my old office to Sandbox.

Old Office: MB, the worst boss EVER (man I hated her; she did eventually get fired, but not soon enough) Sandbox: no boss

Old Office: had to be accessible to people at all times. 

Sandbox: wearing headphones and listening to the Ghostface Killah station on Pandora

Old Office: Horrid florescent lighting.

Sandbox: lots of natural light plus track lighting, or softer lighting in the back if you prefer.

Old Office: no windows.

Sandbox: giant garage doors open to the fresh air, even.

Old Office: so cold my teeth would chatter on a regular basis.

Sandbox: slightly cold because the doors are open but comfy with my hoodie on, plus did I mention fresh air?

Old Office: wheel of death for lunch option.

Sandbox: amazing full kitchen with gas stove and stainless appliances. Convection oven. I could make lunch for everyone in that kitchen!

Old Office: PCs with limited internet access.

Sandbox: Macs with HUGE screens.

Old Office: had to listen to boss' nextel beep every minute because she was too stupid to figure out how to answer it or take off the "missed call" beep. (this actually once led to a late-night break in to her office when I was training some third shifters, because I was about to lose my freakin mind).

Sandbox: everyone knows how to use their iPhones (it's all iPhones here-these freelances make more money that find dining waitresses)

Old Office: actually had to work for 8 hours a day.

Sandbox: there's a Wii.

Old Office: lunch options, aside from Wheel of Death: Wendy's, Subway, Arby's

Sandbox: lunch options: the Press, Details, Coney Island, Black Olive, Happy Greek, Rigsby's, Betty's, Surly Girl, the North Market, Nida's, ZenCha, and the list goes on....

Old Office: people who lived in a suburb in which Downtown Columbus was visible, and yet people in this suburb had never been to Downtown Columbus.

Sandbox: um, hello? the coolest people work here! 

Old Office: great benefits, although they charged you your soul and creativity to get them.

Sandbox: although no one has offered me a book deal or restaurant, it's still good networking

Old Office: cubicle

Sandbox: huge desk, plus couch and comfy chairs

Old Office: soul sucking meetings

Sandbox: no meetings required! Some meetings include booze!

I don't think I even need to do any scoring to conclude that Sandbox is far better than my Corporate Cubicle hell.  I might even be convinced to try to get some freelancing work.

If you would like more information on working from Sandbox, please visit their website! They're cool cats, I promise!

Other pictures:

Get Out the Stretchy Pants::Bacon Camp is Coming to Columbus

Oh, you read that correctly. Bacon Camp is coming to Columbus.  It will take place on Saturday, August 1st at Wild Goose Creative. I am so there. More details to follow as they become available.

Events!

Dear Readers, I am having intermittent Internet problems today at home, so today's events will be delayed. Please forgive me!

In the meantime, here are 2 great things to do tomorrow:

Taste of the Independents features great food from the independently-owned restaurants of Dine Original Columbus!  The event is $75 and is sure to have lots and lots of great food.  I'll see you there!

If you're in the mood for something a little more relaxed in a beautiful environment, tomorrow is also Cocktails at the Conservatory!  The theme for May is Lilacs & Lemondrops!  Yum!

May Sunday Supper!!

Our next Sunday Supper will be Sunday, May 17th on the Veranda at the Hill's Market! We will finally have a few more local produce by then!! Well, at least lettuce. . .

Click below to reserve your spot (you will be able to adjust quantities on the next page), the dinner is $55, all-inclusive, and don't forget to let me know about any concerns you have, or anything you'd especially enjoy!

I can't wait to see you there!

Market Report for May 2nd

Ameraucan Eggs - very difficult to photograph!!

What a day I've already had!! Tried to get up as early as possible (9am - it's hard this early in the year) so that I could hit the first outdoor Clintonville market of the year!  It was pretty crowded, which is a good sign for the farmers this year.  There were lots of plant to be had - heirloom tomatoes and herbs and all! 

Unfortunately, I was in a bit of a time crunch, so I just zoomed in for a bit.  I bought some lovely red lettuce and giant scallions - why do I never remember the names of the farms at Clintonville?  She had giant radishes - the size of softballs!!

I then stopped at H-W farms for some red potatoes and Ameraucana eggs - those are those yummy green eggs with the rich yolks - and at Wishwell for my first asparagus of the year!!!  I see roasted asparagus with fried egg lunch in my very near future!

I was then off to the North Market for Cinco d'Ohio!  Cinco d'Ohio, as the name implies, celebrates all things Ohio - there are lots of Ohio Proud people there selling things.  I was a little disappointed that I didn't see Freshwater Farms there, because I've been craving some trout lately.

I couldn't do a lot of shopping, because I was at the market to judge salsa and tacos!  This is probably my favorite thing to judge of the year - the chefs taco cookoff.  First up were the salsas, which were all tasty and very interesting.  The same person won 1st and 2nd place; I wish my favorite salsa, which was a beautiful fresh salsa, would have at least come in second, but alas!  (confidential to Sally:: tell your friend if she would like, to please share her recipe with me and my readers, and I'll feature it)  Another interesting thing at the salsa tasting was a delicious juice one of the contestants made to go along with her salsa.  It was very complex - layers of exotic flavors.  The only thing I could get out of the woman who made it was that it had tea, carrot juice, and strawberries in it.  Dear juice maker: I don't know if you read this, but if you do, will you please send along the recipe? We'd love if!

The tacos, of course, were delicious.  Contestants were Johnny Dornback from Basi Italia, Alana from Alana's, Brian and Colin from Deepwood, Janel from Barleys (I remember that tri-pepper relish from the past!), Matt from l'Antibes, the guys from Cafe Corner, chef from Due Amici, and John Skaggs from My Catered Table.  My favorite was Alana's, but the Cafe Corner guys won with their yummy scrambled egg and chorizo breakfast taco.  

Dear chefs: Here's a hint for next year: skirt steak.  I know it's hard to believe, but I was starting to get pork fatigue.

On my way out of the market, I stopped off to Anderson's farm to pick up another Preying Manits nest.  If you've never had one, they are great for keeping pests away, and very fun to do with your kids, because when they hatch it's pretty cool.

I also stopped by Stevens Orchard & Bakery for a rhubarb pie! We have an epic meeting at work today, and I thought perhaps a little rhubarb would sustain us!  (Coworkers, you can thank me later.)

On my way home, I rescued 2 chairs from a future in a landfill!  A tall chair for the kitties to look out the window, and the most fabulous thing I have ever rescued from the trash:

 

Note the cool day/night sky painting, the red finials, and the little faces carved into the arms!!  I know someone loved this chair. 

 

Since I can't afford furniture, I am going to start collecting super cool chairs for my dining room (thanks for the idea, Chef Chris from MoJoe lounge!).  Hopefully one day I'll be able to save up for the dining room table of my dreams.

So! What did you get today?!

This is the Best News I've Received All Week::Belgian Waffles & Crepes at the North Market!

Taste of Belgium

Columbus — Belgian waffle and crêpe lovers rejoice! Belgian native Jean-François Flechet will open Taste of Belgium at the south end of the North Market in May. The tale of how Jean-François came to be a waffle-maker is as intriguing as his crispy caramelized waffles are delectable. Jean-François moved to the United States more than a decade ago to pursue a doctorate in Economics at the University of Pennsylvania. 

He eventually ended up in Cincinnati working for a market research company. After working for 5 years and receiving his green card he decided to start his own enterprise developing a vending machine that dispensed hot food. He was back at home visiting family in Belgium and attending a trade show when he was enticed by the familiar smell of waffles. He discovered an older gentleman baking up fresh waffles according to a family tradition some hundred-plus years old. Jean-François was mesmerized by the process, struck up a rapport with the man and was invited to visit the production facility a few days later in Brussels. 

Convinced by what he learned (and tasted) Jean- François immediately purchased one of the (120 pound!) waffle irons to bring back to the United States with him and so began his foray into waffledom.

 Jean-François’ brother had to ship the contraption to Cincinnati via freight when the airline would not permit him to bring it aboard (too heavy), another friend lent his electrician’s acumen to convert the machine to function on America’s 110 volt system and acquaintance Jean-Robert de (of Maisonette and Pigall’s fame) provided kitchen space early in the venture for the creation of the specialized waffle dough. 

Jean-François began baking in the Findlay Market at the back of a fruit and vegetable store. “I set up the waffle iron on a counter where they had been making coffee and there I was making waffles surrounded by zucchini and tomatoes!” recounts Jean-François of his inaugural stint at the public market.

In January of 2008 Taste of Belgium graduated to its own space in the Findlay Market and in May 2009 Jean-François will open his second venture in  the North Market. In addition to Liège style waffles Taste of Belgium will feature savory and sweet crêpes, salads and an espresso bar. 

Liège style waffles are popular street food in Europe The Liège waffle dough is sweeter and denser than the typical Belgian style waffles we are familiar with in the United States. They have an intense vanilla flavor and cooking in the specialized cast iron press produces a crunchy caramelized exterior. In Europe they are served wrapped in paper to go, no utensils necessary! 

The Belgian style savory crêpes will be made with buckwheat flour and beer (the Belgian twist). Combinations will include traditional: egg, ham and Gruyere; Italian: egg, cappicola and provolone; vegetarian: roasted red pepper, goat cheese, baby spinach and balsamic glaze; and salmon: smoked salmon, red onion, crème fraiche and chives. The sweet variety (buckwheat omitted) will include fruits and chocolate, banana and Nutella, caramel au beurre salé (lightly salted French caramel) and lavender sugar with freshly squeezed lemon. A special crêpe of the week and seasonal varieties will be added to the menu as fitting. 

Taste of Belgium’s espresso-based beverages will be made with coffee provided by the Coffee Emporium. Operating since the early 1970s Coffee Emporium is the oldest coffee house in Cincinnati and possibly Ohio. The roasters at Coffee Emporium go “straight to the origin” to procure their coffee beans. “They just visited Guatemala and they’re headed to Ethiopia next. They are more fair than fair trade!” declares Jean-François.  

The next time you are in the North Market, stop by Taste of Belgium and savor the pastry that made Belgian royalty swoon. They’ll have a phone number set up soon. In the meantime you can check up on them at www.authenticwaffle.com.