Only good things come from a class featuring beer, meat and various combinations of the two. That’s exactly what resulted at last week's beer class, hosted by Edible Columbus Tricia Wheeler and joined by two gracious guests: Chef Susie Cork of Shaw’s Restaurant and Inn, and Matthew Barbee from Rockmill Brewery, both based in Lancaster, Ohio.

Susie Cork and her family have operated Shaw’s Restaurant and Inn for decades. Besides quaint rooms and prime location in downtown Lancaster, Susie runs a cooking school on site with ample classes for inn guests and locals alike. Her passion in the kitchen is undeniable and her support for local ingredients, commendable. One could carve the perfect weekend out a stay at Shaw’s complete with cooking classes, elegant in-house dining and local sites.

For Matthew, brewing organic beer in a restored horse stable on his parents farm wasn't always the intended life path. He began with a high powered career at a talent agency in Los Angeles before a visit back home sparked some ideas. Eventually, after finding the natural spring on his parent's property was a near match in profile to those of the famed Wallonia region in Belgium, Matthew began his pursuit of high quality, small batch beer. The rest is history.

The evening featured dishes from both Chef Susie and Tricia, most of which featured beer as a standout ingredient. Along the way, Matthew peppered in information about the history and brewing process of Rockmill beers.

Our dear friend and Edible Columbus writer Carole Amber has overcome immense tragedy in recent years. Now, channeling the resilience that saw her through the darkest hours, Carole will proudly release a children's book in loving memory of her son, TJ, who lived for 14 short, beautiful months - enough to inspire Carole and her husband Troy to live fully, love deeply and give thanks for every blessing that came their way.

The Gift of the Ladybug is built upon a vision that came to Carole on a most harrowing day. In it, she imagined parents - loving horses - and their ladybug child who lived a brief but brilliant life. Carole took comfort in the ideas, transforming them first into a story to read to her son and most recently, into a published children's book for all to treasure.

The official release date for The Gift of the Ladybug is this Saturday, January 28 -- TJ's birthday. Friends, neighbors and businesses citywide are coming together to support Carole and her story, hoping to sell 500 copies through Amazon at www.giftoftheladybug.com, both to honor TJ and to raise funds for the United Mitochondrial Disease Foundation, an organization working towards a cure for Leigh Syndrome, a rare disease that typically appears in infants.

The bounties of a winter harvest, full of hearty root vegetables and sturdy greens, can be as vast and versatile as those gathered in spring. Recently, we celebrated the flavors and colors of winter with a robust, vegetarian spread in Tricia Wheeler's winter vegetable cooking class, hosted at MI Homes in Easton Town Center. 

Though meat was left off the menu, flavor was certainly not. Dishes highlighted items prevalent in cold weather kitchens - making meals out of grains, potatoes, mushrooms, beans and roots. Tricia focused on incorporating healthful, vibrant ingredients into each dish, even in the darkest, coldest months of the year. 

While most of the featured ingredients can be found at nearby grocery stores, indoor farmers markets are available for finding locally sourced products in the off season. The Columbus Winter Farmers Market is held twice monthly at the Clintonville Women's Club, with details available here. In addition, the Worthington Farmers Market sets up inside the Griswold Center every Saturday through April for their winter series. 

Get to Know the Entrepreneurs: Heather & Steve Johnson

An arsenal of earth-friendly products await at Generation Green, tucked away in a Dublin shopping center and packed with environmentally friendly house wares, tools, apparel and gifts. People have been visiting the shop since it opened in September 2008, returning to source items safe for the home, the body and the planet. Heather and Steve Johnson, owners of Generation Green, are passionate about their lifestyle and hoped, in venturing into a business, to simplify green living for others in the community. Now, the store has become a trusted resource for rain barrels, compost bins and products free of harsh chemicals, among other items. Generation Green is both innovative and inspiring, and worth a trip! 

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What business do you own?

I own Generation Green, in Dublin, next to Trader Joe’s at the intersection of Sawmill & 161, along with my husband Steve.

How long have you owned the business?

Our store has been open for over 3 years now, and we just launched an online store this fall.

What do you like about running a business in Columbus?

We love participating in local events like Green on the Green, Green Drinks & Earth Day and we love partnering with other great local groups like Green Columbus, Simply Living, Big Green Head, Sustainable Westerville, and, of course … Edible Columbus!

On a clear December night in prime entertaining season, Edible Columbus magazine teamed up with local store The Swanky Abode for an evening chock full of appetizers, innovative cocktails and decorating tips. Hors d'oeuvres were served aside festive drinks poured by the gentlemen from Watershed Distillery. Back at The Swanky Abode, located at Easton Town Center across from Nordstrom, hand crafted truffles and bars from Athens' own O'Chocolate were incorporated into table arrangements and eventually devoured.

Despite the seasonal timing of the class, the tips shared and recipes cooked are by no means restricted to holiday settings. Host Tricia Wheeler's recipes are versatile enough for year-round use and can be incorporated beautifully into any scenario where small bites are ideal.

Tiny potatoes pulled from her own garden were transformed into twice-baked potatoes with the help of cheese and sour cream. The small size made for less mess and more opportunities for seconds. Aside that, salad bouquets made from rolled lettuce leaves, strips of pepper and carrot slices were "tied" with thinly sliced cucumber.