We just got the following press release concerning the World Food Bar opening at Findlay Market tomorrow. It is just another great addition to the Market. If you haven't been in a few months, or even a few days, do yourself a favor and head down.
World Food Bar, a carryout & catering eatery will officially open on Tuesday June 16, 2009, as a new addition to the historic Findlay market located in downtown Cincinnati's 'Over the Rhine'.
The eatery will specialize in serving ethnic and world foods that converge techniques which encompass advanced gastronomic and culinary techniques, the sous vide process and haute cuisine cooking methods of the owner and Chef de Cuisine of World Food Bar, Joshua Steven Campbell. Campbell plans to spotlight local and organic ingredients in his daily cooking, most notably those farmers/vendors who frequent the Findlay marketplace.
As a carryout addition to Findlay market, World Food Bar will serve a variety of box lunches to downtown businesses and have take home 'carryout' meals that can be heated for serving in a matter of minutes. For those hip Cincinnati foodies, a World Food Bar diner's club will begin in August, which consists of a multi-course prix fixe meal in an undisclosed location that will only be come known the day of the event.
The catering element of the eatery concentrates on the personalized attention to the guest and his/her palate; begininning with a consultation with the Chef to create a personal and exclusive menu for cocktail parties, corporate events and private parties. Whether it's in your home, at the office or in a chic downtown venue, World Food Bar can cater up to 140 guests in a fashionable, modern way that is unique to the Cincinnati food scene.
ABOUT THE CHEF: Joshua Steven Campbell
Campbell, a Cincinnati native and graduate of Winton Woods High School, attended the Florida Culinary Institute in West Palm Beach from 1999-2001. During his culinary training, Campbell served at the Chef de Cuisine at 11th Maple Street ((listed in the Zagat survey as top restaurant in the U.S.) in West Palm Beach for 5 years
In 2003 Campbell returned to Cincinnati for 1 year and worked as a private chef for Bohlke Veneer Corporation in Fairfield and for David Faulk at Boca when it was at its original location.
In 2004 he returned to Florida and worked a short time as head chef at Osceola Street Café in Stuart, Florida. Later that year he was offered the Executive Chef position at The Dunmore Beach Club on Harbor Island in the Bahamas which is an Andrew Harper Hideaway Report "Best Small Resort". During his 2-½ years at the Dunmore Beach Club he attended the Royal Thai Culinary Academy in Bang Sain, Thailand where he learned the art of creating Thai Cuisine, which he incorporates into many of his dishes.
Begininning in 2007 Campbell served as the Director of Cuisine for Graycliff in Nassau, Bahamas, which is the only 5 star restaurant and recipient of the Wine Spectator-Grand Award in the entire Caribbean. While at Graycliff, Campbell was the first chef to bring molecular gastronomy to the Bahamas.
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"The eatery will specialize in serving ethnic and world foods that converge techniques which encompass advanced gastronomic and culinary techniques"
Huh?
Your guess is as good as mine.
A friend of mine was there this weekend, and said WFB was near where the former "Mr Pig's" was, on the far side of the main house @ Findlay. I hope they have some good signage, cause that is a pretty dead zone if you dont know what's there. Until i talked to her, i assumed it was on the other side.
I remember a market that was in Tri-County back in the day. It was world market and had many ethnic goodies under one roof. It was fantastic. I can not wait to see what this eatery has to offer.
World Food Bar Grand opening was phenominal. Chef Josh's diversified food was unbelievable! He was so passionate about his dishes, I had to go over to the restaurant and buy something. I got it home, and how sensational. I plan on letting him and his professional crew cater my wedding. If you haven't been down to the Findley Market to try his food, trust please do so asap!!
OK, I finally went to Findlay Market and this place is amazing. They give you samples, and the Chef is right there. I tried the carrots in ginger and beets with cumin....OMG! You gotta try this place.