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Yes, Columbus. An Experienced Columbus podcast keeps you in the
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know of what's happening in the Art city Columbus, the
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number one soccer team, the number three beer city, a
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top ten culinary destination with the largest concentration of fashion
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professionals in the US. Join us each week with special
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guests for an inside look at a destination that invites
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visitors and locals alike to explore. By the end of
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each episode, you'll be asking yourself, can all of this
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really exist in one city? Yes, Columbus.
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Welcome to a.
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New season and a new name for our Experience Columbus podcast.
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I'm Boxer and with me is Sarah Town Sarah. This
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is this is amazing, a whole new chapter now.
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Yes, we are so excited. This is our fourth season
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of our podcast and the new name is Guess Columbus,
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An Experience Columbus Podcast.
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So I'm just curious if I could side note, how
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did you guys come up with this? I'm just curious
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about if I could be a fly on the wall
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behind the scenes, how did this come about?
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Well, Columbus has been quietly stacking up accolades over the
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last couple of years, that really lead people saying really Columbus. Yes, Columbus.
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We are a top culinary destination, we are a top destination,
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a city for fashion professionals in the US. We have
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the number one soccer team, We're a top through city,
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and the list goes on and on and on. So
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you know, can a city this unreally real?
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Yes, Columbus, well and that, and I wanted to make
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sure we got that out first because it's a whole
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new name for the podcast. Our first chapter was Lived Forward, Live,
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and now we're into our second chapter of podcasting for
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experienced Columbus. So today it's all about food in some
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of the city's best new restaurants, and I guarantee by
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the end of this podcast you're going to be super
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hungry after you here. Our guests Tim Morden, the executive
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chef for Make's Ready and the team behind Hank's Low
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Country Seafood and Raw Bar that's pretty much world famous
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by the way, And then of course Sean Applin, who's
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the executive Did I get your last name right, Sean? Okay,
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if you.
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Did, I would have corrected you.
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Well, I'm good, I'm glad. He's the executive chef at
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schwet Who. By the way, big props to Shawn. Thank
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you for telling me the pronunciation because I found like
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four or five different pronunciations, so I wanted to make
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sure I got that right. But this is exciting. I
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can't wait to hear more from Tim and Sewan today.
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Excited to be here. Thank you guys for having me. Yeah.
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Well, as Sarah mentioned earlier, Columbus has been quietly stacking
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up accolades for several years now, from being named a
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hidden him and plain sight by Forbes to one of
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the best destinations for culinary travel in the world by
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Essence Magazine. Well, it's time to let the secret out.
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Our Headliners segment covers one of those surprising media mentions
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or stats if you want to call him that, Sarah,
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Today's all about a new USA Today accolade.
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That's right, Columbus was just named one of the best
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places to visit for fall by USA Today's ten Best Boxer.
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Can you guess some of the other destinations that made
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the list as best in the US this fall?
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You know the ones that pop in my head, Sarah.
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I'm gonna say the typical New York, LA, Chicago, something
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like that.
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Oh no. So we are competing with Wyoming, Colorado, Tennessee, Michigan,
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other amazing cities that are known for fall and Columbus
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is right there in the top ten. So this again
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is from USA Today's ten Best and it's a reader's
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choice award and we're a panel of experts nominated Columbus
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and the public.
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Voted very impressive. Yes Columbus. Now let's move on to
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our Behind the Buzz segment. This is another new one
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that'll be a staple in every episode, Sarah.
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Yes. Behind the Buzz is where we talk with a
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special guest and learn about the latest new restaurant to open,
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the newest exhibition at one of Columbus's museums, attractions or galleries.
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We're about the latest retail experience, festival, or top thing
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to do today. We're talking with not just one, but
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two special guests. Chef Tim Morton of make Ready, the
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team behind Hanks, the amazing restaurant downtown that opened in
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the spring, and Chef Sean Applan of Schuett, the brand
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new restaurant downtown across from Hanks that offers amazing French cuisine.
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Hi guys, hi, I thanks good?
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Are you?
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Comfortable, you got the MIC's in the right place. We're
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good to go. Great, all right, all right, So let's
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start with Chef Tim first and Hank since it opened
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at First earlier this season. Hank's Seafood, for those that
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don't know, is a very legendary restaurant in Charleston known
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for its low country hospitality and seafood for more than
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twenty five years. Chef Tim, I have to ask you,
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what is it like bringing Hanks to the Midwest and
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especially downtown Columbus.
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So it's I feel it's a tremendous responsibility, right, not
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only to Hanks and their reputation that they've built over
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twenty five years, but also to the people of Columbus. Right,
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they have high expectations for us, and we don't take
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that lightly every day to deliver super fresh quality seafood
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and that hospitality that you had talked about earlier.
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Does it logistically make it more difficult? Because let's be honest,
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when it comes to Charleston, it's right on the ocean,
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basically real close. So when you comes to the midwestern Columbus,
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how do you tackle some of those logistics? Just curious?
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Sure, I mean, we don't have docks right around the
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corner right right in Charleston. But it's something that we
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source responsibly. We source with again, it has to be
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the freshest and the highest quality seafood, and we get
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trucks in. We have our seafood flown in every single day. Luckily,
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the Columbus market has been and super welcoming, so we've
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been very busy, and I mean we're going through almost
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fifteen hundred oysters a week wo so every day fresh
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seafood is shown up at our door. And being low country,
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being from you know, our armor mater of Charleston, we're
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primarily East coast seafood right southern East Coast is where
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we're sarcing.
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What are some of the dishes that you absolutely must
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try at Hanks, Well.
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There's a lot, right, I don't have time to get
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into every single one. I mean, our robar is spectacular.
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You walk in, it's a focal point, fresh oysters, crudo, tartar, savice.
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The list goes on. But if you come to Hanks,
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you need to try the she crab soup. It's a
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staple in Charleston. A lot of restaurants in Charleston have
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she crab soup. Right, but Hanks and Charleston for the
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last twenty five years are consistently at the top of
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every list. This is where you need to get she
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crab soup. And we've brought that here to Columbus and
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it's it's pretty special. Sherry sherry cream crab row finished
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with lump crab.
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Oh it sounds amazing.
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Yeah, you gotta try.
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Oh so good. By the way, you're listening to Yes, Columbus,
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this is an experienced Columbus podcast, our brand new podcast,
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our chapter two if you will love podcasting within the
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City of Columbus. Chef Sean, I know you've been so
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patiently waiting to be asked this question. We want to
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know a little bit more about you. I know you
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moved to Columbus from Palm Springs to help develop Schwetz
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concept along with the French master.
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Chef.
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How do you say, Jacques Sorcy?
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Jacques Sorcy.
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Yeah right, I'm on a roll today. I never get
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anything right. So I got to ask you what's the
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most surprising thing about the Columbus culinary. It always gets
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a lot of props, but what were were you impressed
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by the scene?
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I have been. You know, first of all, let's clarify.
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I'm I was in Palm Springs for a very short time, Okay,
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a lot of my lot of my career in Seattle, Washington.
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I was looking to get into a smaller market for basically,
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you know, cost of living reasons mostly, and Columbus was
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a good option. And then since I've been here, it's
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just been it's been great. You know, it is a
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little cost of living, but there's so much to do,
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so much to see, and I guess the most surprising
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thing is that people are hungry. People really want to eat,
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and I can tell it. You guys really love a festival,
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so yeah, every weekend, which is great. So that's probably
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the most surprising thing.
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Yeah, we hear that very frequently when people come here.
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They are so surprised at how elevated the culinary scene is.
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And of course the two of you are really helping
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continue to raise the bar on our food scene. So
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Sheet just opened last month and it's bringing a charming
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French style bistro to downtown with an amazing patio. I
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personally love to sit on the patio at least for
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another few weeks while it's still warm outside in an
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authentic French dining experience. Tell us more about the restaurant
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and what can our listeners expect.
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Yeah, so it's you know, it's a traditional French bistro.
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You mentioned Jack Jocksorcy. He's a certified master chef. There's
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only a handful of of those guys living in America
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and he's one of them. And he's a big reason
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I'm here. I wanted to work alongside him, and when
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I was hired, I was We developed the menu together
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in our home office in Dallas, and and you know,
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I spent three weeks developing each dish and we've come
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up with a really good starting menu. But it's really
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just a starting point. It's a traditional French bistro, so
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you're going to find the steak, tartar, the escargo. But
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I think probably the most enticing and and dish I'm
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most excited about as the bue base. When we were
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developing that, chef Jock was on the phone literally it
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was a Sunday and where and he didn't know, like
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he hadn't made it a long time, right, So he
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so he calls one of the he calls somebody on
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the phone and He's like, do you know who that was?
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I'm like, no, chef, who was that? He's like it
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was Silvan Porte. I'm like, are you kidding me? Like,
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I was just floored. Like he's a famous chef in
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the New York and Jack spent a lot of time
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in New York, so just really impressive that he has
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those connections and was able to call him on a
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Sunday morning, Yeah, to talk about Bully Bass.
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Yeah.
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So it's become one of our classic dishes at the restaurant.
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So I know you both have just shared some of
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those items that are kind of a must taste if
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you will, going into your restaurant. But we'd love for
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you to each you know, share something maybe that's a
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little bit more of your favorite maybe the dish's backstory,
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maybe one item both of you. Tim you want to go.
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First, Well, I touched on the sheet crab soup, right.
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Yeah, it's something that really has some roots in Charleston,
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is the seafood Alla Wando And there's a Wando River
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that goes through Charleston and it's been a classic dish
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for a very long time in Charleston, right, but mainly
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in Grandmother's homes and things, and it was something that
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our original opening chef, Frank McMahon, who's still our Culini director,
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has honed and over the years. But he told me
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the story of when he was first opening Hanks, he
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really wanted to put this classic seafood stew on the
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menu and went down to the river at this grandma
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and grandpa's house and he had heard that it's the
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best seafood alawando, right, and so he said the story
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was he goes out back and they're cooking it literally
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over a campfire with a kettle over the over the coals,
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and just you know, it was ten pounds of this fish,
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ten pounds of this, ten pounds of this and it
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actually it's finished with a saffron cream. And you know,
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Frank said he had to polish it up a little
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bit for the restaurant, but really, the some of the
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cuisine that we were producing, whether it's the seafood lawando
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or the she crab soup, heavily rooted in low country cooking.
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And again it's a part of the responsibility bringing it
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to Columbus to stay true to who that is and
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who we are.
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Till what's spend the reaction so far for those from
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Columbus that have you know, dined there, what did they said?
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I mean, the reaction has been tremendous and the support
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from Columbus the community has been overwhelming and people really
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love it. And I was, you know, one thing, as
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we talk about things that are surprising about Columbus, how
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much you guys love oysters?
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In my mind, yes we do.
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Almost every table has a dozen on the half shell.
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And that's it's really great to see because I also
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grew up in the Midwest. I grew up in Minnesota,
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and I didn't see a oyster on a plate until
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I was in my twenties, and people are devouring them.
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Here Wait a minute, you grew up in Minnesota.
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I did, so did I?
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I lived in Minnesota for many years.
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Okay, yep, so okay, side note, did you ever hear
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of oyster stew though? Growing up in Minnesota? See what's
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your background? Because I'm Norwegian Norwegian a little bit of German,
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but we were very big on oyster.
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Ste primarily German. I grew up in I grew up
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in Saint Paul.
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Okay, yeah, we were out in the boonies. So maybe
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maybe that was the difference. I don't know, that's really cool.
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The things you don't know.
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Oyster stew in the boonies of Minnesota. Those weren't fresh.
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They were not fresh.
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Yes, something tells me you're absolutely right.
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Maybe they weren't even oysters.
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Oh, come on, don't go.
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Your grandma told you you're funny, Sean, what about you?
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Uh yeah, I forgot the question.
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Oh no, it's okay. Sorry. With regards to just maybe
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one of your favorite dishes or a dish that you
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wanted to touch on it, it's backstory.
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Yeah, I think you know most of the dishes. I mean,
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the entire menu is kind of classic French bistros. So
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you have your escar go, you have your steak tartar,
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we've got the Boe bass I spoke of earlier. I
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think my favorite dish though, is the Chilean Sea Best Squads,
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which is a fancy, really wordy way to say lemon, caper,
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butter sauce. But it's it's delicious. It's just really it's
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you know, you the sere the fish and you just
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finish it with brown butter and capers and lemon and
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all those combinations really come together and it's we're selling
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quite a few of those, like forty at night, so, oh.
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My gosh, that sounds amazing. In a phenomenal cocktails as well.
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Yeah, we had.
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What's a gentleman's name that we had a consultant come
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from all the way from London to help develop the
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bar program.
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Wow.
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Yeah, he's done a really good job. And even the
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non alcoholic cocktails are amazing.
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That's awesome. Well, and I want to give a shout
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out to to the amazing bar and atmosphere at Hanks.
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My husband and I love to go and sit at
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the bar. It's one of our favorites. It is just
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gorgeous in there.
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Yeah, it's a gorgeous restaurant and the bar, I mean
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wraps around from the lounge into the restaurant. It's a
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special place for sure.
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Definitely want everybody to get in there and check it
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out for themselves. Now, recently, Hanks had an Oyster Festival.
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Are is that something you're going to be bringing back annually?
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That's a little TBD, I really hope. So it was
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a great success. A ton of people showed up. Like
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Sean said, the community and Columbus loves a festival and
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they did not disappoint. It was a super fun time
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and it's in the plans to do it again next year.
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That's great. We'll keep our fingers crossed. So make Ready,
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which creates, manages and operates independent hotels, restaurants, retail and
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retail brands, is the company behind Hanks and Chouette, as
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well as the June to Our Amazing lifestyle hotel that
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recently opened up in the Peninsula area in Columbus. Chef Tim,
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can you tell listeners about make Ready and their approach
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to creating these unique concepts that quickly become anchors in
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the local community.
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Yeah.
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I actually started with make Ready around five years ago
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in in Charleston, not at Hank's, but at Hotel Mline,
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which was right next door. And what drew me to
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the company was their emphasis on food and beverage and
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their emphasis on quality and in addition to food and
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beverage right and through my tenure, I've I've learned they
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really walk the talk right and it is quality first,
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whether it's hospitality, service, food quality. You know, like everybody else,
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we are for for profit business, right, but when you
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work at make Ready, it will never come at the
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expense of service or quality, and that's something that I'm
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really proud to be a part of. And I think that's,
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you know, that's the simple recipe of what Columbus and
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any market is drawn to of are you here to
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really do something special? And that's what make Ready is
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aspiring to do in every market that they're in.
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Well, I certainly would say as a Columbus resident, we
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are absolutely feeling the impact of make Ready and the
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amazing concepts that the organization is bringing to our community,
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and hope that our visitors will have the opportunity to
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experience them as well.
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Absolutely. Hey guys, we would love to hear a little
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bit more about your background. So I know you touched
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a little bit on this Tim, We know you're from Minnesota.
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That's really exciting. But Chef Sean, what a little bit
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more about your background?
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Uh?
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Yeah, I think it all started in upstating your where
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I grew up? Wait where Elmira and New York.
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Okay, I lived in Syracuse for a couple of years.
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Sarah's going Banana's like, is this going to be all
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the whole podcast?
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I went to Syracuse basketball camp for like six years.
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It's about two hours away. From Syracuse, grew up. My
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grandmother could Sunday dinner every day at one o'clock. For
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whatever reason, it was at one o'clock, but I was
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there every every single Sunday. And she had a kind
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of a gamut of dishes that was not large, but
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everything was like chicken and biscuits, pot roast, really simple dishes,
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but she got the ball rolling for me. And then
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I went to the Culinariya Stitute of America in Hyde Park,
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New York, when I was twenty five, and then immediately
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wanted to get away from the East Coast. So I
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ended up in Seattle, Washington, about the furthest place find
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from Elmira, New York, and lived there for quite a
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long time. I spent seven years in Seattle, and then
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I went to San Francisco, lived there for seven years,
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and back to Seattle and short stint in Palm Springs,
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and then just realized that it was time to start
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saving some money. I know it took a long time
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to figure that out, but club this is a great
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place to do that. So I'm really excited I'm here.
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I'm here for the long haul, so.
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That's great to hear we're excited to have you here too, Shine, and.
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Chef Tim, you have been drawn to bustling kitchens since
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you were sixteen, and you have worked at Forbes five
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star rated hotels and restaurants that you were sharing earlier.
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But tell us a little bit more about your background
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and what it inspires you in the kitchen.
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Yeah, I mean, so, you know, growing up in the
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Twin Cities of Minnesota as a sixteen year old in
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high school, I was just working at chain restaurants and
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it wasn't until I was twenty that I found myself
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in Jackson, Hawayoming working for my first professional chef in
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my first pro kitchen, and that's really what started it,
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you know, And from that moment on it was I
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was fortunate to have a lot of great mentors, right,
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So my whole career has just been a lot of Yeah, chef,
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I will do that. My chef in Wyoming recommended I
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go to an apprenticeship. It's the Island in southeast Georgia,
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and so I spent four years there, which is where
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I met really my primary mentor, who I've worked with
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on and off for ten years and has been partly
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or entirely responsible for most of my jobs as far
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as introductions and relationships, Scott Crawford and we went to
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Raleigh together. I spent some time in Chicago working at Alinea,
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and then in Charleston. I was in Charleston for five
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years with Indigooroa to a restaurant group in the southeast,
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and joined make Ready around five years ago.
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Wow. Well, we are thrilled to have you in Columbus
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and part of our community now, Chef Tim and Chef Sean,
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Before you go, we have a question that we ask
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of each guest. We love the newest and latest, and
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that's what this podcast is all about uncovering and introducing
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our listeners to. But we also love the tried and
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true places in Columbus and experience and says that we
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are most loved for. And I know both of you
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are fairly new to the community and are learning what
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those things are. But what is a Columbus classic you
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love and recommend? It could be a neighborhood, an attraction,
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or anything you want. Chef Tim will start with you.
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Well, I'll go neighborhood with a caveat right.
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German Village I think is a super special place and
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like walking the streets at night you could be in St. Augustine, right,
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It's yeah, that was one thing that really surprised me
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about Columbus, right, but keeping it restaurant themed.
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Lindy's in German Village.
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I think is also a fantastic example of what a
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restaurant should be, right, great hospitality, it's a classic. I'm
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sure anybody listening to this podcast that's from Columbus has
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all been there and it's it's one of my favorites.
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And then if you are in the in the industry,
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you've definitely probably visited Bar one eight five in the
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German Village, which I think is also a little different
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vibe than Lindy's. But the best late night bites in town.
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The German comes out in you, Tim, doesn't it.
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I can't.
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I think I can't get away from it.
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Yeah, try and run, but comes right back. Now.
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I was hoping you'd say German Village because it's a
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it's a very special place near and dear to me too,
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Chef Sean, how about you.
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Yeah, So I've only been here literally three months at
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this point, so it's I just opened a restaurant, so
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a lot of my time's been spent there. But I
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guess if I have to answer that question, which I
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have to answer this question. So, uh, I have a
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dog and I'm just really impressed with the greenery areas
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along the Yeah, a lot of green space, dogs happy,
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which makes me happy.
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So where you Just a side note because Columbus has
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so much to offer, and I have to bring this
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up because sometimes it's the elephant in the room. But
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were you surprised to see just how big Ohio state?
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Like everyone knows Ohio state, but when you actually come
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here and you realize how many people live, eat, breathe,
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sleep it, what are your thoughts on that?
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I think it's great. I mean, you know, it's a
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good mix. You have a lot of professionals, you have
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a lot of students, so it offers a good melting
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pot of culture. So I think it's great.
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Yeah, I figured you'd probably say that. I got to
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tell you, Sarah just stead of curious since we're on
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this and you've been here for a while, and you
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know what we all have in common, Tim, Seawan, Sarah
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and myself, we're all transplants to Carbas.
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I've only been here for five and a half years.
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Yeah, but I mean you really have been a pillar
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in our community. Sarah, So, do you have a favorite
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spot since we're on the topic anyway, A Columbus classic.
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Yeah, I also love German Village, but just in general
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our neighborhoods. So whether it's the short North Arts district,
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obviously there's amazing things happening in downtown with the Peninsula.
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I actually really enjoy hanging at the June To personally,
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it's not only amazing dining experiences, but just hanging out
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in the lobby. You see so many people from the community.
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It's become really kind of a meeting place, which I
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know was part of the original design. So absolutely love that.
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But the ability, having lived in many different cities from
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Chicago to Atlanta to Minneapolis to the West Coast, the
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ability to get around and maneuver the destinations and go
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from neighborhood to neighborhood, it is very easy to have
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a progressive dinner. I love progressive dinners where you have
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a drink somewhere and then you have an appetizer somewhere
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and you're entree and finish up with your favorite dessert.
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One of my favorite things to do, kind of my
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own little Columbus food adventure or food tour. But you
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can absolutely do that in this community in an evening
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and have an amazing time doing it and have different, diverse,
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unique experiences everywhere you go.
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Gentlemen, thank you so much for taking the time to
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be here with us and on our first brand new
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chapter of this new episode and podcast of Yes Columbus.
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We appreciate that. I want to thank Chef Tim and
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Chef Sean. Please make make your reservations now to Hanks
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and Schwets. Sarah, I know we're about to do close
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this out with something special, aren't we.
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Yeah, so let's end with our last segment, also new
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to our lineup in the podcast, about what we're saying
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yes to? What are you saying yes to in Columbus?
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Could be this weekend, could be in the next couple
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of weeks.
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Oh boy, what you want me to answer this?
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You answer?
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What am I saying yes? Due?
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This is a very open ended question there, Sarah, what.
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Are you looking forward to?
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But okay, you know what just popped in my head?
485
00:24:38.519 --> 00:24:40.240
What Blue Jackets hockey?
486
00:24:40.599 --> 00:24:40.799
Oh?
487
00:24:40.880 --> 00:24:42.720
Yes, Blue Jackets hockey.
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Season will be starting very soon.
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00:24:44.519 --> 00:24:49.279
Yeah, preseason's already happening. So that's my yes, Yes Columbus.
490
00:24:48.799 --> 00:24:53.559
Awesome and for me, October is all about fashion in Columbus.
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So really excited for our fall fashion, Hi Ball, Halloween.
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We do Halloween in a really big way here in Columbus.
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Lots of activities and opportunities whether you're you know, an
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adult or want to have an adults night out or
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for family looking at family fun as well. So really
496
00:25:09.799 --> 00:25:11.519
looking forward to the fall.
497
00:25:12.720 --> 00:25:15.920
Oh, I can't wait. I love this time of the year. Well,
498
00:25:16.079 --> 00:25:18.839
both Chef Tim and Chef Sean, thank you for joining
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00:25:18.920 --> 00:25:22.000
us today. Best wishes and we'll definitely be in touch.
500
00:25:22.119 --> 00:25:24.039
We actually have to take you guys out to paint
501
00:25:24.079 --> 00:25:26.440
the town, okay, Yeah, well we got to show you
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00:25:26.519 --> 00:25:29.160
around more, especially you Sean. You got to get out more, okay,
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you and your dog Okay.
504
00:25:31.519 --> 00:25:33.519
Otherwise we will see you at both set.
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00:25:33.759 --> 00:25:36.960
Yes, very sure, absolutely thank you for listening to this
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first episode of Yes Columbus. That's a wrap on this
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week's episode of Yes Columbus and Experienced Columbus Podcast. Tune
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00:25:46.079 --> 00:25:48.200
in next week as we take you on a tour
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of what's new, what's hot, and what makes Columbus a
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city on the rise.
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Yes, Columbus. An Experienced Columbus podcast keeps you in the
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know of what's happening in the Art city Columbus, the
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number one soccer team, the number three beer city, a
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top ten culinary destination with the largest concentration of fashion
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professionals in the US. Join us each week with special
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guests for an inside look at a destination that invites
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visitors and locals alike to explore. By the end of
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each episode, you'll be asking yourself, can all of this
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really exist in one city? Yes, Columbus.
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Welcome to a.
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New season and a new name for our Experience Columbus podcast.
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I'm Boxer and with me is Sarah Town Sarah. This
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is this is amazing, a whole new chapter now.
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Yes, we are so excited. This is our fourth season
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of our podcast and the new name is Guess Columbus,
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An Experience Columbus Podcast.
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So I'm just curious if I could side note, how
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did you guys come up with this? I'm just curious
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about if I could be a fly on the wall
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behind the scenes, how did this come about?
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Well, Columbus has been quietly stacking up accolades over the
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last couple of years, that really lead people saying really Columbus. Yes, Columbus.
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We are a top culinary destination, we are a top destination,
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a city for fashion professionals in the US. We have
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the number one soccer team, We're a top through city,
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and the list goes on and on and on. So
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you know, can a city this unreally real?
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Yes, Columbus, well and that, and I wanted to make
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sure we got that out first because it's a whole
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new name for the podcast. Our first chapter was Lived Forward, Live,
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and now we're into our second chapter of podcasting for
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experienced Columbus. So today it's all about food in some
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of the city's best new restaurants, and I guarantee by
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the end of this podcast you're going to be super
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hungry after you here. Our guests Tim Morden, the executive
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chef for Make's Ready and the team behind Hank's Low
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Country Seafood and Raw Bar that's pretty much world famous
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by the way, And then of course Sean Applin, who's
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the executive Did I get your last name right, Sean? Okay,
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if you.
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Did, I would have corrected you.
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Well, I'm good, I'm glad. He's the executive chef at
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schwet Who. By the way, big props to Shawn. Thank
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you for telling me the pronunciation because I found like
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four or five different pronunciations, so I wanted to make
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sure I got that right. But this is exciting. I
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can't wait to hear more from Tim and Sewan today.
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Excited to be here. Thank you guys for having me. Yeah.
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Well, as Sarah mentioned earlier, Columbus has been quietly stacking
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up accolades for several years now, from being named a
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hidden him and plain sight by Forbes to one of
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the best destinations for culinary travel in the world by
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Essence Magazine. Well, it's time to let the secret out.
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Our Headliners segment covers one of those surprising media mentions
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or stats if you want to call him that, Sarah,
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Today's all about a new USA Today accolade.
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That's right, Columbus was just named one of the best
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places to visit for fall by USA Today's ten Best Boxer.
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Can you guess some of the other destinations that made
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the list as best in the US this fall?
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You know the ones that pop in my head, Sarah.
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I'm gonna say the typical New York, LA, Chicago, something
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like that.
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Oh no. So we are competing with Wyoming, Colorado, Tennessee, Michigan,
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other amazing cities that are known for fall and Columbus
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is right there in the top ten. So this again
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is from USA Today's ten Best and it's a reader's
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choice award and we're a panel of experts nominated Columbus
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and the public.
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Voted very impressive. Yes Columbus. Now let's move on to
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our Behind the Buzz segment. This is another new one
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that'll be a staple in every episode, Sarah.
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Yes. Behind the Buzz is where we talk with a
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special guest and learn about the latest new restaurant to open,
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the newest exhibition at one of Columbus's museums, attractions or galleries.
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We're about the latest retail experience, festival, or top thing
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to do today. We're talking with not just one, but
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two special guests. Chef Tim Morton of make Ready, the
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team behind Hanks, the amazing restaurant downtown that opened in
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the spring, and Chef Sean Applan of Schuett, the brand
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new restaurant downtown across from Hanks that offers amazing French cuisine.
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Hi guys, hi, I thanks good?
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Are you?
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Comfortable, you got the MIC's in the right place. We're
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good to go. Great, all right, all right, So let's
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start with Chef Tim first and Hank since it opened
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at First earlier this season. Hank's Seafood, for those that
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don't know, is a very legendary restaurant in Charleston known
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for its low country hospitality and seafood for more than
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twenty five years. Chef Tim, I have to ask you,
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what is it like bringing Hanks to the Midwest and
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especially downtown Columbus.
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So it's I feel it's a tremendous responsibility, right, not
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only to Hanks and their reputation that they've built over
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twenty five years, but also to the people of Columbus. Right,
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they have high expectations for us, and we don't take
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that lightly every day to deliver super fresh quality seafood
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and that hospitality that you had talked about earlier.
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Does it logistically make it more difficult? Because let's be honest,
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when it comes to Charleston, it's right on the ocean,
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basically real close. So when you comes to the midwestern Columbus,
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how do you tackle some of those logistics? Just curious?
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Sure, I mean, we don't have docks right around the
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corner right right in Charleston. But it's something that we
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source responsibly. We source with again, it has to be
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the freshest and the highest quality seafood, and we get
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trucks in. We have our seafood flown in every single day. Luckily,
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the Columbus market has been and super welcoming, so we've
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been very busy, and I mean we're going through almost
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fifteen hundred oysters a week wo so every day fresh
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seafood is shown up at our door. And being low country,
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being from you know, our armor mater of Charleston, we're
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primarily East coast seafood right southern East Coast is where
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we're sarcing.
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What are some of the dishes that you absolutely must
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try at Hanks, Well.
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There's a lot, right, I don't have time to get
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into every single one. I mean, our robar is spectacular.
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You walk in, it's a focal point, fresh oysters, crudo, tartar, savice.
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The list goes on. But if you come to Hanks,
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you need to try the she crab soup. It's a
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staple in Charleston. A lot of restaurants in Charleston have
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she crab soup. Right, but Hanks and Charleston for the
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last twenty five years are consistently at the top of
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every list. This is where you need to get she
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crab soup. And we've brought that here to Columbus and
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it's it's pretty special. Sherry sherry cream crab row finished
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with lump crab.
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Oh it sounds amazing.
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Yeah, you gotta try.
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Oh so good. By the way, you're listening to Yes, Columbus,
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this is an experienced Columbus podcast, our brand new podcast,
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our chapter two if you will love podcasting within the
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City of Columbus. Chef Sean, I know you've been so
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patiently waiting to be asked this question. We want to
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know a little bit more about you. I know you
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moved to Columbus from Palm Springs to help develop Schwetz
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concept along with the French master.
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Chef.
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How do you say, Jacques Sorcy?
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Jacques Sorcy.
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Yeah right, I'm on a roll today. I never get
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anything right. So I got to ask you what's the
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most surprising thing about the Columbus culinary. It always gets
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a lot of props, but what were were you impressed
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by the scene?
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I have been. You know, first of all, let's clarify.
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I'm I was in Palm Springs for a very short time, Okay,
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a lot of my lot of my career in Seattle, Washington.
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I was looking to get into a smaller market for basically,
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you know, cost of living reasons mostly, and Columbus was
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a good option. And then since I've been here, it's
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just been it's been great. You know, it is a
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little cost of living, but there's so much to do,
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so much to see, and I guess the most surprising
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thing is that people are hungry. People really want to eat,
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and I can tell it. You guys really love a festival,
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so yeah, every weekend, which is great. So that's probably
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the most surprising thing.
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Yeah, we hear that very frequently when people come here.
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They are so surprised at how elevated the culinary scene is.
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And of course the two of you are really helping
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continue to raise the bar on our food scene. So
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Sheet just opened last month and it's bringing a charming
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French style bistro to downtown with an amazing patio. I
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personally love to sit on the patio at least for
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another few weeks while it's still warm outside in an
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authentic French dining experience. Tell us more about the restaurant
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and what can our listeners expect.
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Yeah, so it's you know, it's a traditional French bistro.
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You mentioned Jack Jocksorcy. He's a certified master chef. There's
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only a handful of of those guys living in America
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and he's one of them. And he's a big reason
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I'm here. I wanted to work alongside him, and when
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I was hired, I was We developed the menu together
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in our home office in Dallas, and and you know,
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I spent three weeks developing each dish and we've come
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up with a really good starting menu. But it's really
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just a starting point. It's a traditional French bistro, so
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you're going to find the steak, tartar, the escargo. But
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I think probably the most enticing and and dish I'm
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most excited about as the bue base. When we were
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developing that, chef Jock was on the phone literally it
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was a Sunday and where and he didn't know, like
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he hadn't made it a long time, right, So he
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so he calls one of the he calls somebody on
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the phone and He's like, do you know who that was?
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I'm like, no, chef, who was that? He's like it
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was Silvan Porte. I'm like, are you kidding me? Like,
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I was just floored. Like he's a famous chef in
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the New York and Jack spent a lot of time
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in New York, so just really impressive that he has
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those connections and was able to call him on a
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Sunday morning, Yeah, to talk about Bully Bass.
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Yeah.
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So it's become one of our classic dishes at the restaurant.
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So I know you both have just shared some of
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those items that are kind of a must taste if
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you will, going into your restaurant. But we'd love for
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you to each you know, share something maybe that's a
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little bit more of your favorite maybe the dish's backstory,
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maybe one item both of you. Tim you want to go.
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First, Well, I touched on the sheet crab soup, right.
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Yeah, it's something that really has some roots in Charleston,
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is the seafood Alla Wando And there's a Wando River
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that goes through Charleston and it's been a classic dish
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for a very long time in Charleston, right, but mainly
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in Grandmother's homes and things, and it was something that
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our original opening chef, Frank McMahon, who's still our Culini director,
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has honed and over the years. But he told me
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the story of when he was first opening Hanks, he
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really wanted to put this classic seafood stew on the
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menu and went down to the river at this grandma
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and grandpa's house and he had heard that it's the
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best seafood alawando, right, and so he said the story
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was he goes out back and they're cooking it literally
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over a campfire with a kettle over the over the coals,
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and just you know, it was ten pounds of this fish,
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ten pounds of this, ten pounds of this and it
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actually it's finished with a saffron cream. And you know,
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Frank said he had to polish it up a little
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bit for the restaurant, but really, the some of the
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cuisine that we were producing, whether it's the seafood lawando
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or the she crab soup, heavily rooted in low country cooking.
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And again it's a part of the responsibility bringing it
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to Columbus to stay true to who that is and
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who we are.
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Till what's spend the reaction so far for those from
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Columbus that have you know, dined there, what did they said?
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I mean, the reaction has been tremendous and the support
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from Columbus the community has been overwhelming and people really
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love it. And I was, you know, one thing, as
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we talk about things that are surprising about Columbus, how
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much you guys love oysters?
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In my mind, yes we do.
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Almost every table has a dozen on the half shell.
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And that's it's really great to see because I also
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grew up in the Midwest. I grew up in Minnesota,
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and I didn't see a oyster on a plate until
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I was in my twenties, and people are devouring them.
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Here Wait a minute, you grew up in Minnesota.
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I did, so did I?
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I lived in Minnesota for many years.
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Okay, yep, so okay, side note, did you ever hear
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of oyster stew though? Growing up in Minnesota? See what's
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your background? Because I'm Norwegian Norwegian a little bit of German,
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but we were very big on oyster.
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Ste primarily German. I grew up in I grew up
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in Saint Paul.
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Okay, yeah, we were out in the boonies. So maybe
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maybe that was the difference. I don't know, that's really cool.
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The things you don't know.
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Oyster stew in the boonies of Minnesota. Those weren't fresh.
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They were not fresh.
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Yes, something tells me you're absolutely right.
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Maybe they weren't even oysters.
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Oh, come on, don't go.
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Your grandma told you you're funny, Sean, what about you?
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Uh yeah, I forgot the question.
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Oh no, it's okay. Sorry. With regards to just maybe
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one of your favorite dishes or a dish that you
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wanted to touch on it, it's backstory.
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Yeah, I think you know most of the dishes. I mean,
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the entire menu is kind of classic French bistros. So
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you have your escar go, you have your steak tartar,
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we've got the Boe bass I spoke of earlier. I
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think my favorite dish though, is the Chilean Sea Best Squads,
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which is a fancy, really wordy way to say lemon, caper,
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butter sauce. But it's it's delicious. It's just really it's
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you know, you the sere the fish and you just
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finish it with brown butter and capers and lemon and
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all those combinations really come together and it's we're selling
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quite a few of those, like forty at night, so, oh.
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My gosh, that sounds amazing. In a phenomenal cocktails as well.
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Yeah, we had.
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What's a gentleman's name that we had a consultant come
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from all the way from London to help develop the
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bar program.
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Wow.
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Yeah, he's done a really good job. And even the
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non alcoholic cocktails are amazing.
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That's awesome. Well, and I want to give a shout
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out to to the amazing bar and atmosphere at Hanks.
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My husband and I love to go and sit at
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the bar. It's one of our favorites. It is just
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gorgeous in there.
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Yeah, it's a gorgeous restaurant and the bar, I mean
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wraps around from the lounge into the restaurant. It's a
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special place for sure.
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Definitely want everybody to get in there and check it
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out for themselves. Now, recently, Hanks had an Oyster Festival.
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Are is that something you're going to be bringing back annually?
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That's a little TBD, I really hope. So it was
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a great success. A ton of people showed up. Like
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Sean said, the community and Columbus loves a festival and
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they did not disappoint. It was a super fun time
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and it's in the plans to do it again next year.
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That's great. We'll keep our fingers crossed. So make Ready,
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which creates, manages and operates independent hotels, restaurants, retail and
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retail brands, is the company behind Hanks and Chouette, as
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well as the June to Our Amazing lifestyle hotel that
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recently opened up in the Peninsula area in Columbus. Chef Tim,
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can you tell listeners about make Ready and their approach
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to creating these unique concepts that quickly become anchors in
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the local community.
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Yeah.
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I actually started with make Ready around five years ago
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in in Charleston, not at Hank's, but at Hotel Mline,
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which was right next door. And what drew me to
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the company was their emphasis on food and beverage and
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their emphasis on quality and in addition to food and
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beverage right and through my tenure, I've I've learned they
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really walk the talk right and it is quality first,
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whether it's hospitality, service, food quality. You know, like everybody else,
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we are for for profit business, right, but when you
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work at make Ready, it will never come at the
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expense of service or quality, and that's something that I'm
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really proud to be a part of. And I think that's,
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you know, that's the simple recipe of what Columbus and
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any market is drawn to of are you here to
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really do something special? And that's what make Ready is
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aspiring to do in every market that they're in.
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Well, I certainly would say as a Columbus resident, we
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are absolutely feeling the impact of make Ready and the
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amazing concepts that the organization is bringing to our community,
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and hope that our visitors will have the opportunity to
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experience them as well.
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Absolutely. Hey guys, we would love to hear a little
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bit more about your background. So I know you touched
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a little bit on this Tim, We know you're from Minnesota.
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That's really exciting. But Chef Sean, what a little bit
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more about your background?
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Uh?
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Yeah, I think it all started in upstating your where
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I grew up? Wait where Elmira and New York.
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Okay, I lived in Syracuse for a couple of years.
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Sarah's going Banana's like, is this going to be all
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the whole podcast?
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I went to Syracuse basketball camp for like six years.
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It's about two hours away. From Syracuse, grew up. My
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grandmother could Sunday dinner every day at one o'clock. For
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whatever reason, it was at one o'clock, but I was
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there every every single Sunday. And she had a kind
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of a gamut of dishes that was not large, but
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everything was like chicken and biscuits, pot roast, really simple dishes,
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but she got the ball rolling for me. And then
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I went to the Culinariya Stitute of America in Hyde Park,
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New York, when I was twenty five, and then immediately
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wanted to get away from the East Coast. So I
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ended up in Seattle, Washington, about the furthest place find
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from Elmira, New York, and lived there for quite a
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long time. I spent seven years in Seattle, and then
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I went to San Francisco, lived there for seven years,
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and back to Seattle and short stint in Palm Springs,
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and then just realized that it was time to start
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saving some money. I know it took a long time
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to figure that out, but club this is a great
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place to do that. So I'm really excited I'm here.
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I'm here for the long haul, so.
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That's great to hear we're excited to have you here too, Shine, and.
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Chef Tim, you have been drawn to bustling kitchens since
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you were sixteen, and you have worked at Forbes five
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star rated hotels and restaurants that you were sharing earlier.
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But tell us a little bit more about your background
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and what it inspires you in the kitchen.
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Yeah, I mean, so, you know, growing up in the
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Twin Cities of Minnesota as a sixteen year old in
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high school, I was just working at chain restaurants and
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it wasn't until I was twenty that I found myself
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in Jackson, Hawayoming working for my first professional chef in
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my first pro kitchen, and that's really what started it,
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you know, And from that moment on it was I
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was fortunate to have a lot of great mentors, right,
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So my whole career has just been a lot of Yeah, chef,
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I will do that. My chef in Wyoming recommended I
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go to an apprenticeship. It's the Island in southeast Georgia,
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and so I spent four years there, which is where
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I met really my primary mentor, who I've worked with
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on and off for ten years and has been partly
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or entirely responsible for most of my jobs as far
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as introductions and relationships, Scott Crawford and we went to
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Raleigh together. I spent some time in Chicago working at Alinea,
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and then in Charleston. I was in Charleston for five
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years with Indigooroa to a restaurant group in the southeast,
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and joined make Ready around five years ago.
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Wow. Well, we are thrilled to have you in Columbus
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and part of our community now, Chef Tim and Chef Sean,
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Before you go, we have a question that we ask
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of each guest. We love the newest and latest, and
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that's what this podcast is all about uncovering and introducing
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our listeners to. But we also love the tried and
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true places in Columbus and experience and says that we
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are most loved for. And I know both of you
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are fairly new to the community and are learning what
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those things are. But what is a Columbus classic you
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love and recommend? It could be a neighborhood, an attraction,
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or anything you want. Chef Tim will start with you.
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Well, I'll go neighborhood with a caveat right.
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German Village I think is a super special place and
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like walking the streets at night you could be in St. Augustine, right,
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It's yeah, that was one thing that really surprised me
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about Columbus, right, but keeping it restaurant themed.
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Lindy's in German Village.
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I think is also a fantastic example of what a
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restaurant should be, right, great hospitality, it's a classic. I'm
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sure anybody listening to this podcast that's from Columbus has
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all been there and it's it's one of my favorites.
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And then if you are in the in the industry,
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you've definitely probably visited Bar one eight five in the
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German Village, which I think is also a little different
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vibe than Lindy's. But the best late night bites in town.
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The German comes out in you, Tim, doesn't it.
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I can't.
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I think I can't get away from it.
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Yeah, try and run, but comes right back. Now.
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I was hoping you'd say German Village because it's a
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it's a very special place near and dear to me too,
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Chef Sean, how about you.
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Yeah, So I've only been here literally three months at
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this point, so it's I just opened a restaurant, so
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a lot of my time's been spent there. But I
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guess if I have to answer that question, which I
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have to answer this question. So, uh, I have a
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dog and I'm just really impressed with the greenery areas
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along the Yeah, a lot of green space, dogs happy,
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which makes me happy.
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So where you Just a side note because Columbus has
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so much to offer, and I have to bring this
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up because sometimes it's the elephant in the room. But
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were you surprised to see just how big Ohio state?
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Like everyone knows Ohio state, but when you actually come
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here and you realize how many people live, eat, breathe,
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sleep it, what are your thoughts on that?
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I think it's great. I mean, you know, it's a
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good mix. You have a lot of professionals, you have
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a lot of students, so it offers a good melting
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pot of culture. So I think it's great.
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Yeah, I figured you'd probably say that. I got to
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tell you, Sarah just stead of curious since we're on
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this and you've been here for a while, and you
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know what we all have in common, Tim, Seawan, Sarah
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and myself, we're all transplants to Carbas.
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I've only been here for five and a half years.
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Yeah, but I mean you really have been a pillar
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in our community. Sarah, So, do you have a favorite
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spot since we're on the topic anyway, A Columbus classic.
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Yeah, I also love German Village, but just in general
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our neighborhoods. So whether it's the short North Arts district,
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obviously there's amazing things happening in downtown with the Peninsula.
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I actually really enjoy hanging at the June To personally,
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it's not only amazing dining experiences, but just hanging out
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in the lobby. You see so many people from the community.
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It's become really kind of a meeting place, which I
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know was part of the original design. So absolutely love that.
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But the ability, having lived in many different cities from
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Chicago to Atlanta to Minneapolis to the West Coast, the
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ability to get around and maneuver the destinations and go
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from neighborhood to neighborhood, it is very easy to have
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a progressive dinner. I love progressive dinners where you have
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a drink somewhere and then you have an appetizer somewhere
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and you're entree and finish up with your favorite dessert.
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One of my favorite things to do, kind of my
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own little Columbus food adventure or food tour. But you
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can absolutely do that in this community in an evening
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and have an amazing time doing it and have different, diverse,
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unique experiences everywhere you go.
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Gentlemen, thank you so much for taking the time to
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be here with us and on our first brand new
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chapter of this new episode and podcast of Yes Columbus.
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00:24:00.119 --> 00:24:03.839
We appreciate that. I want to thank Chef Tim and
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Chef Sean. Please make make your reservations now to Hanks
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and Schwets. Sarah, I know we're about to do close
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this out with something special, aren't we.
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00:24:12.279 --> 00:24:15.839
Yeah, so let's end with our last segment, also new
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to our lineup in the podcast, about what we're saying
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yes to? What are you saying yes to in Columbus?
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Could be this weekend, could be in the next couple
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of weeks.
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00:24:26.079 --> 00:24:28.839
Oh boy, what you want me to answer this?
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00:24:28.880 --> 00:24:29.400
You answer?
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What am I saying yes? Due?
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00:24:31.319 --> 00:24:34.519
This is a very open ended question there, Sarah, what.
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Are you looking forward to?
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But okay, you know what just popped in my head?
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What Blue Jackets hockey?
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Oh?
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Yes, Blue Jackets hockey.
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Season will be starting very soon.
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Yeah, preseason's already happening. So that's my yes, Yes Columbus.
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Awesome and for me, October is all about fashion in Columbus.
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So really excited for our fall fashion, Hi Ball, Halloween.
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We do Halloween in a really big way here in Columbus.
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Lots of activities and opportunities whether you're you know, an
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adult or want to have an adults night out or
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for family looking at family fun as well. So really
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looking forward to the fall.
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Oh, I can't wait. I love this time of the year. Well,
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both Chef Tim and Chef Sean, thank you for joining
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us today. Best wishes and we'll definitely be in touch.
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00:25:22.119 --> 00:25:24.039
We actually have to take you guys out to paint
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00:25:24.079 --> 00:25:26.440
the town, okay, Yeah, well we got to show you
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around more, especially you Sean. You got to get out more, okay,
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you and your dog Okay.
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00:25:31.519 --> 00:25:33.519
Otherwise we will see you at both set.
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Yes, very sure, absolutely thank you for listening to this
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first episode of Yes Columbus. That's a wrap on this
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00:25:41.039 --> 00:25:46.039
week's episode of Yes Columbus and Experienced Columbus Podcast. Tune
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00:25:46.079 --> 00:25:48.200
in next week as we take you on a tour
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00:25:48.279 --> 00:25:51.599
of what's new, what's hot, and what makes Columbus a
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00:25:51.640 --> 00:25:52.640
city on the rise.
