Steve Stover is passionate about food. He has taught cooking with Rich Terapak for more than 31 years, and has reviewed restaurants and judged cooking for more than 25 years. He currently teaches cooking at the Franklin Park Conservatory after stints at La Belle Pomme at Lazarus, Columbus State, Sur la Table, and Faire la Cuisine.
In addition, he frequently cooks for charity events and speaks to community groups all over Central Ohio.
Steve had a weekly restaurant and food commentary program 610 WTVN AM radio from 1996 to 2008. From 1992 to 2004, Steve was the Ohio editor for Zagat Survey, edited five Zagat Survey Ohio editions, and was a contributing editor for several editions of Zagat Survey Americaâ€™s Top Restaurants.
Steve is currently a contributor to Edible Columbus magazine, and a regular guest on WOSUâ€™s Allsides with Ann Fisher.
In "real life," Steve retired in January 2012 as the Legislative Counsel for the Ohio State Bar Association, and is involved in numerous community activities.
Steve Stover's Latest Posts
The Columbus Food and Wine Affair, now in its 11th year, has expanded to four different events, capped off by the Grand Tasting on Friday, September 20. The series of events support several local charities.
Tricia Wheeler, the founder and publisher of Edible Columbus magazine, has opened an exciting new cooking school in Clintonville. The Seasoned Farmhouse, which Chef Wheeler describes as a “recreational cooking school,” also includes a cookbook library, a specialty culinary boutique, and gardens. In addition, the space also offers private event spaces, including a large kitchen [...]
In the â€œdog daysâ€ of summer, and well into September, there is nothing better than to sit on the porch, patio, or deck and sip a glass of chilled white or rose wine. â€œSummer winesâ€ are light, fun to drink, and easy on the wine budget.
The Fresno Eclectic Kitchen which was an old Short North favorite. A new version is up and running in the Brewery District.
The old Crest Tavern was a popular Clintonville bar for decades. Now, the completely redone Crest Gastropub brings quality, made-from-scratch food, featuring fresh, local, grown-on-site ingredients and creative riffs on new American pub dining.
Popular taco truck serves up an expansive menu at a sit-down restaurant.
The food at Veritas is very creative, even daring. The chefs are also exploring molecular gastronomy, including an unusual presentation of the white + dark chocolate dessert. Dishes are beautifully presented, and garnishes feature high-end micro greens and other flourishes.