1400 Dublin Rd
Columbus, OH 43215
USA
1400 Food Lab is pleased to present Sunday Suppers– a monthly dinner event featuring one or more of the amazing makers who call our kitchens home. Big platters of food passed around the table, sharing stories and conversations, forging friendships, new and old, over a common love of good food, done well. Through these meals, our makers will share with you the cultural heritage, family traditions, seasonal influences, and modern methods that continue to shape their food philosophy, cooking styles, and signature dishes. First up, Chef Aaron Mercier . . .
Aaron grew up in Columbus, Ohio, where from an early age he showed a fascination with all things kitchen-related. He cooked his first scratch meal at the age of 10 (vegetable-barley soup with cheese toasts) and was hooked. He’s worked everything from dive bars to fine dining and that eclectic experience comes through in his own food, focusing primarily on good craftsmanship and making food that is, above all, fun to eat.
In 2016 he opened Rooks Tavern, Columbus’ first-and-still-only all wood-fired barbecue and grill restaurant with his best friend John which closed in late 2017. Aaron has spent the past few months getting back to basics as a line cook and recently accepted a sous chef position with 101 Beer Kitchen in Gahanna.
Aaron’s Sunday Supper menu pays homage his mother and the family dinners that were an integral part of his youth and the Southwestern U.S. and Northern Mexico flavors that continue to inspire and influence his cooking today. He is excited to share one of his favorite menus with his hometown.
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Roasted Covey Rise Farms Chicken with Ancho Chile Rub
Black Beans al Soffritto
onions, garlic, red bell peppers, herbs and spices
Spanish Rice
white wine, tomato, garlic
Doña Sauce
puree of roasted jalapeno
Roasted Tomato Salsa
white onion, lime, cilantro
Escabèche
pickle of jalapeno, onion, carrot, cumin
Fresh Salad
Tres Leches Cake
mint, mixed berries