Our first stop was Skillet in German Village, one of Columbus’ meccas for locavore cuisine.
Chef/owner Kevin Caskey came out of his kitchen to greet us and explain the dish he had prepared for us on this “Meat Lovers Tour”: Cincinnati Style Tripe Chili.
A strange concoction, regular Cincinnati-style chili is served on a bed of spaghetti, with chili serving as a sauce. Skillet’s interpretation is far more intriguing: “Oven baked spaghetti pie with fried King’s Farm duck egg and Kokoborrego Owl Creek Tomme sheepsmilk cheese.” Visually spectacular with the fried egg capping its surprise.
The egg yolk formed an extra layer of luscious sauce to meld with the chili-infused tripe (instead of the strips of beef in the usual formulation). The noodles added a textural contrast instead of the main focus of everyday Cincinnati-style chili preparations, as did the spinach leaves. I knew the rest of the tour would be good, since all of my tour members “oohed” and “ahhed” and none “yucked.”
Chef Kevin clearly takes great pride and joy in his food – and rightly so! I’m glad to have friended him on Facebook after this visit – and then to have run into him at Thurn’s shopping for himself, as I was. But that’s another story.