The Turntable

08/27/2026

This is what FRESH looks like. Lettuce, Microgreens, Marigolds and Vegetables grown here locally by our farmers Kristy Buskirk Riehm Produce Farm. Not produce grown in Mexico picked early subjected to Ethylene gas to make them ripen faster. Shipped 1200-1500 miles to get to you. They look great but have ZERO taste. Tomatoes especially need time to develop flavor on the inside, ask any farmer. Do yourself a favor and go buy a locally grown tomato and get one from the store. Eat them side by side. You’ll be blown away.

08/25/2026

This will be the last week for this menu. With September in Ohio, I’ll be flipping some of the items next week and continuing until it’s a perfect fall blend. Look for little previews this week that I will be featuring from time to time. Cheers!

08/20/2026

Brain says let’s make cookie and cream cheesecakes. Cheesecakes with Cookie Dough Bites baked on top, finished with a Double Stuffed Oreo Frosting and topped with crushed Oreos. lol. Indulgence at its finest! Only The Turntable

08/18/2026

Something new is coming to downtown Tiffin. That’s all we’re telling you. For now.

08/14/2026

Dessert featured tonight. Kristy Buskirk Watermelon Sorbet with a basil simple syrup and our soon to be famous French Toast Cheesecake with local maple syrup, powdered sugar. Yummmmmm!

08/13/2026

Balsamic Caviar freshly made for your enjoyment.

08/12/2026

Messing around with silicone molds. Pistachio white chocolate ganache perched on top of a bourbon sea salt dark chocolate ganache with shaved pistachios.

08/06/2026

Few 100 of these guys for a client. 1. Smoked salmon, Capers, Roasted Garlic and Artichoke Whipped Goat Cheese Kristy Buskirk dill. 2. Chilled Wagyu, Pork, Bison meatball sliders, Pimento Cheese, Honey, Dill Pickle and Sriracha.

08/05/2026

I love Summer in Ohio.

07/30/2026

One of the greatest compliments a chef and restaurant can receive is when another chef chooses to dine in your restaurant.

A huge thank you to Chef Kevin Binkley and his incredible team of chefs for spending a couple of evenings dining at The Turntable. Having such talented, passionate, and genuinely kind people around our table meant more than I can put into words.

What makes this industry so special isn’t just the food—it’s the people. Your support, encouragement, and friendship remind me why I love this profession.

Thank you for believing in what we’re building at The Turntable. We look forward to returning the hospitality someday.

I have seen this many times in my career. This is proof that the kitchen does not make the restaurant, it’s the people executing that make it. Pictured is Chef Rob Malone in his minimal kitchen from Turntable in downtown Tiffin, Ohio. The extraordinary food he produces from this simple kitchen of 2 induction burners, a small tabletop oven, and limited refrigeration is beyond impressive. Chef Rob is passionate and he cooks for all the right reasons. He prepares all the food. The restaurant will not open without him present…which always makes the best restaurants. The best restaurants are where the Chef cooks and is always present. There is no question this holds true every time. Only he and his wife Brittany run the restaurant. Brittany is just as amazing in the way she handles the dining room. Bravo Chef and Brittany. I can’t wait to come back!