The following string of critical numerals is a key that can unlock the future: 21 • 1,250 • 50 • 15 • 530 • 900 • 0. I'm guessing you'd like me to be more specific.

The following string of critical numerals is a key that can unlock the future: 21 1,250 50 15 530 900 0. I'm guessing you'd like me to be more specific.

OK, take a deep breath. Here we go: the 21st year of Taste the Future, one of our city's top food-fanatic events, will celebrate the taste bud betterment of more than 1,250 guests with delectables from over 50 culinary professionals on the 15th of September from 5:30 to 9:00, and the rockin' soiree has a goal of 0 waste. Got all that? Yeah, I should probably explain a little more.

Taste the Future, which takes place on the Columbus State campus (and benefits the school's various scholarship programs) is a sprawling and spectacular food and drink party that allows attendees to sample the direction the local cuisine scene is inevitably heading.

A glance at some of the tempting menus shows that the future will be rife with heirloom tomatoes, corn, crab and pork. And even when the future looks like it might taste a whole lot like the past, when that past includes the famous Low Country Shrimp and Grits with andouille sausage from G. Michael's, then the link between past and future looks to be a beautiful and delicious thing.

Here are a few other dishes that look interesting: Crispy Pork Belly, Creamed Corn, Jalapeno Ketchup and Smoked Paprika Oil from Sage American Bistro; Curried Lamb Ribs with Peach-Ginger Chutney from Bistro 2110 at the Blackwell Hotel; and Pulled Confit of Duck Leg with Cheese Tortellini in a Creamy Duck Jus from the Burgundy Room.

As for the zero waste goal, Taste organizers are looking to get a lot greener this year. To that end, they have made a "significant change" in their choice of disposable products, and thus will be using 100 percent compostable plates, utensils and cups made from corn or sugarcane.

As for those disposable cups, they can runneth over earlier that night with Napa Valley wines made by Columbus State graduate Bill Wolf from Eagle Eye Winery. See you there. -G.A. Benton