Epicures - Press Release
May 1, 2008
FOR IMMEDIATE RELEASE:
Mike Becher
614.367.1308
mike@epicures-inc.com
Columbus, OH - Have you ever held or attended a party, event or business function and afterward thought it was a bit typical, if not downright boring? It’s a scene that most people can relate to and Mike Becher, President and Founder of Epicures, is bringing an end to the usual venues and stale events.
“Epicures is the place to come when you want your event to be memorable. It’s a very special place and people are really amazed when they take a tour,” said Becher, a trained nutritionist and culinary expert. “I am humbled by our clients calling us the most unique gathering spot in Central Ohio.”
Epicures offers a corporate meeting facility in a warm, home-like setting complete with WIFI, “iron-chef-like” team building programs and the capability to include off-site attendees from anywhere in the world with our state of the art video camera system. Their cozy atmosphere is a big draw for personal events including rehearsal dinners, bridal and baby showers, birthday parties, Superbowl and holiday parties and family reunions. The on-staff professional chefs create a one-of-a-kind memorable menu to fit most budgets. Other features include a full liquor license, both indoor and outdoor settings, pool table, 4 TVs and stereo, stone-fired pizza oven, outdoor grill, fire pit and brick patio with bricks from the 1940s with names of Ohio cities. Epicures also offers cooking classes for adults and kids.
Michael G. Becher, Ph.D. President and Founder, formed Epicures, Inc. in 1999 to provide senior level Culinary and Research & Development expertise to companies in food service. In 2007, he renovated a 1930s house in Reynoldsburg which is now the upscale banquet facility and cooking class venue. Mike has more than 20 years of experience in the industry with management and Executive positions with Bob Evans Farms Restaurant Company, Wyatt Cafeterias, KFC and Frito-Lay. A graduate of the University of Missouri in Columbia in Animal Husbandry and a graduate of the University of Illinois at Champaign-Urbana with a Ph.D. in Nutrition, Mike is highly skilled in the technical side of the food business and holds a patent in the development of a unique food item while at Frito-Lay. Mike is well known in the foodservice industry and has senior management contacts at both the manufacturer and restaurant segments. His company has provided R&D and Culinary assistance to restaurants ranging in scope and size such as Chili's Bar and Grill, Tumbleweed Restaurants, Shoney's, On the Border Mexican Restaurants, Travel Centers of America, Denny's, and many others. Also, these same services have been provided to manufacturers such as Cooper Farms Turkey Co., Park 100 Foods, CF Chefs, Inc., Turri's Italian Foods, SaraLee Corp., and many others.
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