JOINING ME IN THE KITCHEN TODAY IS DAVE GENTILINI.

SO TELL ME ABOUT THE GALLERY.

>> WE HOST ABOUT 2500 PIECES IN THE PERMANENT COLLECTION.

GETTING BACK TO AROUND 2500BC.

WE HOST SOME OF THE LARGEST INUIT COLLECTION OF CARVINGS AND THE LARGEST AFRICAN COLLECTIONS AND ONE OF THE BEST OHIO COLLECTIONS IN THE STATE.

>> WONDERFUL.

YOU SAID THAT LENGTH OF TIME VERY CASUALLY.

THAT IS IMPRESSIVE.

>> IT IS NICE FOR STUDENTS TO COME IN AND SEE CULTURES AND HISTORY THAT DO DATE BACK, YOU KNOW.

WE HAVE A GROOM ABOUT 500BC.

I'M GOING TO SNEEZE.

THERE WE GO.

YOU ARE ALWAYS TERRIFIED.

BUT YOU CAN SEE THE PLETHORA OF ALL THE CULTURES.

>> OF COURSE.

OF COURSE.

WELL, I THINK ONE THING THAT CARRIES US THROUGH THE AGE IS FOOD SO I'M EXCITED TO HEAR ABOUT WHAT WE ARE GOING TO MAKE TODAY.

>> THIS IS AN OLD FRIEND FAMILY RECIPE.

CALLED NORTH CANTON SLOP.

>> WONDERFUL.

I CAN'T WAIT TO MAKE IT.

>> ONE POUND LEAN GROUND BEEF.

ONE ONION, ONE GARLIC BULB.

ONE TEASPOON ONION POWDER AND GARLIC POWDER.

TWO TEASPOONS OF PAPRIKA.

MEDIUM BAG OF FROZEN TATER TOTS AND SALT AND PEPPER TO TASTE.

>> DAVE, THIS SOUNDS SO COMFORTING AND DELICIOUS.

WHAT'S THE FIRST STEP?

>> WE PREHEAT THE OVEN TO 375 AND WE START BROWNING THE BEEF.

>> OKAY, LET'S DO IT.

WE GOT OUR SKILLET GOING.

LET ME GET THIS IN HERE.

>> SO ABOUT THIS TIME, IT'S NOT COMPLETELY BROWNED UP YET.

BUT I USUALLY START ADDING IN THE ONIONS, THE GARLIC AND THE SPICES SO IT ALL MARINATES TOGETHER.

>> I'LL COME IN WITH THE ONION.

ALL OF THAT IN THERE.

THEN GO AHEAD AND DROP SPICES IN, TOO?

>> YEAH.

LET'S SET IT UP.

>> ALL RIGHT.

>> AT THIS POINT OF TIME, I WOULD THROW IN SOME WORSCHITER.

AND IT ALL GETS MARINATED TOGETHER.

ONCE THAT GETS SET UP A BIT, WE PUT IT IN THE DISH.

>> SO PUT IT IN THE SKILLET?

YOU CAN'T DO WRONG HERE, FEELS LIKE.

OH, IT WILL BE DELICIOUS.

LET'S GET THAT ALL IN THERE.

NOT FOR THE FAINT OF HEART.

MIX IT ON UP.

DO YOU NEED THE HEAT ON AT THIS POINT?

IT WILL COOK DOWN AND JUST GET IT COMBINED?

AND POP IT IN HERE?

>> YEP.

AND WE ARE JUST COMBINING IT.

>> PERFECT.

THEN WE TOP IT WITH THE GOODIES.

>> RIGHT.

THIS IS THE SLOP PART.

>> APTLY NAMED.

>> NOT ATTRACTIVE.

>> IT DOESN'T HAVE TO BE ATTRACTIVE.

JUST DELICIOUS.

IT'S NOT A LOOKER, IT'S A TASTER.

I MADE THAT UP.

>> THERE YOU GO.

>> GORGEOUS.

>> JUST SLOP IT IN.

>> NOW YOU KNOW HOW IT GETS IT.

>> EARNED ITS NAME.

IS THERE ANY RHYME OR REASON TO THE CHEESE TATOR TOT DISTRIBUTION PLAN?

>> I USUALLY DO, IT'S KIND OF HOW MUCH CHEESY GOODNESS YOU WANT.

I DO A LITTLE LAYER OF CHEESE, A LITTLE LAYER OF TOTS AND ANOTHER LAYER OF CHEESE.

SO IT IS ALMOST LIKE A THREE LAYERED SLOP.

FOUR LAYERED SLOP.

>> SO MANY LAYERS OF SLOP.

SO JUST GO TO TOWN WITH THE CHEESE.

GET AN EVEN LAYER ON.

WHAT DO YOU THINK?

>> THAT IS A PRETTY GOOD START.

>> DO YOU CAREFULLY LAY THESE OUT OR DUMP THEM?

>> I DUMP THEM.

BUT IF YOU WANT TO MAKE IT PRETTY, YOU CAN LAYER IT OUT.

I THINK WE ARE JUST FINE.

>> DUMP HALF OF THEM ON?

>> JUST, YOU KNOW, EVEN LAYERS.

>> THIS WILL BE SO GOOD.

>> I KNOW SOME PEOPLE PUT THE TATOR TOTS ON THE BOT THEM THEN SAY IT IS TOO SOGGY.

SO IF YOU LIKE THEM CRISPIER YOU CAN PUT THEM ON TOP.

>> JUST EXPERIMENT WITH YOUR OWN SLOP.

READY FOR MORE CHEESE?

>> I THINK WE'RE READY FOR MORE CHEESE.

>> GET A NICE BLEND.

OKAY.

AND WILL IT END FOR TOTS?

>> I THINK THAT IS ABOUT IT.

LAYER CHEESE AND WE ARE GOOD.

>> NOT A DELICATE DISH.

>> NO.

>> NO.

>> WITH THE FIRST BOUT OF COLD, A FROST, A GOOD SUNDAY AFTERNOON.

>> IT IS TIME FOR A HOT DISH.

ALL RIGHT.

CHEESED UP.

FINISH IT WITH THE TOTS?

OR STOP HERE?

>> I THINK WE ARE GOOD.

>> WE'RE GOOD?

>> I LOVE IT.

SHOULD WE SEASON IT?

>> SURE.

LET'S DO A LITTLE MORE.

A LITTLE SALT AND PEPPER ALWAYS TO TASTE.

>> A LITTLE SALT AND PEPPER TO TASTE.

THIS IS A COMBO SALT AND PEPPER SHAKER BECAUSE WE FANCY.

OKAY.

I BET THE TOTS ARE PRETTY SALTED.

SO THAT'S PROBABLY GOOD.

>> PERFECT.

>> IN THE OVEN.

HOW LONG DOES IT BAKE?

>> 45 MINUTES GIVE OR TAKE?

UNTIL IT GETS A LITTLE CRISPINESS ON THE EDGES.

>> OKAY, IN WE GO.

OKAY DAVE, WHILE THAT'S IN THE OVEN, TELL ME ABOUT THE SCHUMACHER GALLERY.

>> IT IS REALLY MORE OF A MUSEUM THAN A GALLERY.

WE DO FOUR TEMPORARY SHOWS ROTATING THROUGHOUT THE YEAR.

BUT WE ALSO HAVE SEVEN PERMANENT COLLECTIONS.

THERE ALL THE TIME.

A GRAPHICS COLLECTION.

ALL THE HEAVY HITTERS.

PICASSO.

DA LEE.

JIM DIME, ET CETERA.

WE HAVE ONE OF THE FEW PERMANENT PHOTOGRAPHY COLLECTIONS ON DISPLAY IN THE CITY.

ONE OF THE ONLY PERMANENT ASIAN GALLERIES ON DISPLAY.

ESPECIALLY AROUND CENTRAL OHIO.

THE ONLY PAPUA NEW GUINEA COLLECTION I KNOW OF.

I MENTIONED EARLIER, OUR INUIT COLLECTION IS THE LARGEST COLLECTION OF SOAP STUD CARVINGS IN THE MIDWEST.

WE HAVE ONE OF THE LARGEST AFRICAN COLLECTIONS ON DISPLAY IN THE STATE.

I BELIEVE CLEVELAND HAS MORE AND DAYTON HAS MORE.

BUT WE HAVE MORE TRIBES ACTUALLY REPRESENTED.

WE HAVE A PERIOD COLLECTION, THE BEGINNING OF THE SCHUMACHER COLLECTION.

A LOT OF ALBERT DURR'S.

VERY GERMAN, VERY LUTHERAN.

WE HAVE ONE OF THE BEST OHIO COLLECTIONS IN THE STATE ON PERMANENT DISPLAY AS WELL.

>> THAT'S INCREDIBLE.

WHAT A VAST ARRAY OF DIFFERENT ART FROM DIFFERENT FOLKS.

>> IT'S NICE.

PEOPLE ALWAYS SAY THAT WE ARE THE BEST KEPT SECRET IN COLUMBUS AND I'M HERE TO GOSSIP ABOUT IT.

>> THE PHRASE HIDDEN GEM COMES TO MIND.

BUT WE WANT PEOPLE TO KNOW THEY CAN COME AND SEE THIS ART AND EXPERIENCE IT.

>> IT IS, WE ARE A DESTINATION.

ON THE FOURTH FLOOR OF A LIBRARY BUILDING.

NOBODY IS WALKING IN BY ACCIDENT.

SO WHEN YOU GET THERE, YOU ARE THERE FOR A REASON.

BUT WHETHER IT BE OUR TEMPORARY ROTATING SHOWS OR PERMANENT COLLECTION, YOU WILL ALWAYS FIND SOMETHING.

>> WELL I DON'T KNOW HOW WE MANAGED TO WAIT THAT LONG.

BUT WE GOT IT OUT OF THE OVEN.

SCOOPED IT INTO OUR BOWLS.

IT LOOKS DELICIOUS.

>> WE SLOPPED IT INTO THE BOWLS.

>> SLOPPED IT UP.

IT LOOKS INCREDIBLE.

I'M SO EXCITED.

I CAN'T WAIT TO TASTE THIS COMFORTING DISH.

BEFORE WE DIG IN, WHAT'S SOMETHING ELSE YOU WANT FOLKS TO KNOW ABOUT THE SCHUMACHER GALLERY?

>> ONE, WE DO HAVE A MOBILE APP THAT CAME OUT A COUPLE OF YEARS AGO.

IT HELPS THE STUDENTS DELVE DEEPER INTO THE COLLECTION OF THE ARTIST.

WE ARE SLOWLY PROPAGATING IT.

YOU CAN DELVE AND AND TELL YOU, YOU KNOW, THE BIOGRAPHIES, MORE OF THE CULTURES.

YOU CAN RESEARCH THE STACKED PIECES.

NOT NECESSARILY ON DISPLAY.

IF YOU GO BACK AND SEE THAT.

OUR HOURS ARE 12:00 TO 4:00 AND 1: O'CLOCK TO 4:30 ON SATURDAYS.

ADMISSION IS ALWAYS FREE.

BUT IF YOU CAN'T MAKE THOSE TIMES REACH OUT AND CONTACT US.

WE OPEN BY APPOINTMENT ALL THE TIME.

>> THAT'S GOOD TO KNOW.

SO PEOPLE CAN COME.

>> WHEN IT IS CONVENIENT FOR THEM AS LONG AS I'M THERE, WE'LL OPEN UP.

>> I THINK WE SHOULD DIG IN.

IT SMELLS INCREDIBLE.

HERE WE GO.

THANKS FOR BEING HERE DAVE.

>> THANK YOU FOR HAVING ME.