November 18th, 2019
October 28th, 2019
A conversational Q+A with Chase Flinn, Executive Chef – Cameron Mitchell Premier Events
First things first, what’s Thanksgiving in a Box?
The Cameron Mitchell Premier Events Thanksgiving in a Box is a fully prepared, ready to heat dinner for about 10-12 people. Think of it as a take-home prix fixe menu for the holiday. For $279, you receive:
-12 lb Brined and Roasted Whole Turkey
-Herbed Brioche Stuffing
-Natural Pan Gravy
-Buttermilk Mashed Potatoes
-Sourdough Bread and Whipped Butter-Green Bean Casserole
And your choice of two of our desserts:
-Whole Pumpkin Pie, garnished with Cinnamon Short Bread and White Chocolate Mousse
-Oreo Crust Peanut Butter Pie
-Mutsu Apple Cobbler, with Cinnamon and Flaked Sugar Drop-Biscuit Crust
You can order your Thanksgiving in a Box by 11/21/2019 by 5 PM by calling our office at 614-848-4700! Your box will come with reheating instructions written by our chef team to help make your Holiday as stress-free as possible.
What about our friends with large families?
We have many guests who order multiple boxes or buy from the a la carte menu to supplement their order!
So this seems like a pretty big production… How do you prepare for Thanksgiving in a Box?
With our numerous years of offering Thanksgiving in a Box, we have some historical data to help estimate our orders. Our biggest challenge while preparing is making sure we stay ahead of the large orders, pay close attention to detail, and stay in consistent communication with our team.
What does Thanksgiving in a Box look like behind the scenes?
We take meticulous notes for our team to specify instructions for production and schedule to ensure that our guests are receiving the same level of care as they would at one of our events or in a Cameron Mitchell Restaurant.
In the past, we have had production numbers around 70 gallons of gravy and 1,200lbs of potatoes. This year, we are expecting to roast over 250 Thanksgiving turkeys.
We will also have approximately 30 chefs working on this production team for about five days leading up to pick up day.
Additionally, building boxes will take at least 8 hours and about 12 people to make sure each guest is taking home the perfect Thanksgiving.
What’s your favorite part of Thanksgiving in a Box?
I would say my favorite dish would be stuffing because I love the crispy edges! However, the cranberry relish would be a close second.
July 16th, 2018
To celebrate National Seafood Month, we checked in with two of our Executive Chefs, Chef Sonny Pache at Del Mar SoCal Kitchen and Chef Matt Walton at The Guild House, to hear about their favorite seafood dishes. Stop in to visit these talented chefs and try their dishes today!
Chef Sonny: The Crispy Skate at Del Mar is my favorite seafood dish on the menu. It is dipped in a light tempura batter then flash-fried. It comes with marble potatoes, pickled Fresno chili, remoulade, & black pepper honey drizzled over top and around the fish. This is my favorite dish on the menu because of how all the flavors complement one another. The pickled Fresno peppers and fresh lemon juice on the herbs give a freshness to the entire dish. The remoulade just brings all the components together to really highlight the skate itself.
Chef Matt: The ‘Bristol’ scallops are served with parsnip purée, fresh peas, local heirloom baby carrots, an orange/carrot vinaigrette and garnished with shaved baby carrots and carrot greens. As much as it features the beautiful heirloom carrots, the scallops themselves are really the star. As much as we try to work with local farmers and purveyors we also do as much as we can to source our seafood domestically and responsibly. Bristol scallops are hand harvested and cleaned in Portland, Maine by Maine fisherman from the Bay of Maine. This dish showcases how we put our best foot forward sustainably and culinarily.
April 10th, 2017
Each chef is driven, motivated and inspired by something different in his or her culinary career. In honor of National Culinary Arts Month, we’ve highlighted some of our talented Executive Chefs here at Cameron Mitchell Restaurants. Read on to see what motivates them and find out what sage advice they have for others considering careers in culinary arts.
Jennie Printz- Cameron’s American Bistro
Her advice to those interested in pursuing a career as a chef in the restaurant and hospitality industry is to never stop learning and proper technique is everything in the kitchen.
Ryan DeConnick- Molly Woo’s
Ryan attributes his success to being lucky enough to wake up every day truly loving his job.
Adam Polisei- Ocean Prime Tampa
“Once I really started cooking and I realized that creating something in a kitchen could bring so much joy to someone’s day and make a lasting memory on their lives, I was hooked,” says Polisei.
Sonny Pache- Ocean Prime Dallas
Chef Pache attributes his success in the kitchen to his co-workers, who teach him something new every single day.
Jon Deutschle- The Pearl
Deutschle’s advice for aspiring chefs – “If you want to be the best, you have to work harder than the best.”
Jennifer Grosskruger- Ocean Prime Philadelphia
Her interest in cooking began when she was a child; she loved preparing simple meals for her family.
Kaitlin Sharbo- The Avenue Grandview
Her advice for aspiring chefs is to continue learning as much as possible about the craft as it’s everchanging. “Work hard for yourself and harder for the people around you,” says Sharbo.
Jason Shelley- Ocean Prime DC
Chef Jason is excited to be executing memorable experiences for guests in the nation’s capital at Ocean Prime DC.
March 20th, 2017
Several of our team members are training for the Cap City Half Marathon slated for April 29, 2017. They’re as curious as we are about how, when and what they should be eating in the week prior to the big race.
We asked our top chefs who follow healthful eating regimens and regularly train to share their best tips and here are the top three:
- Most endurance athletes will tell you that ‘carbing up’ the night before is the best way to get your body charged up with stored energy before a long run, BUT… These carb-loading experts start adding more carbohydrates to their diet in gradual steps, each day, in the week leading up to the race. This allows the body to gradually increase the amount of insulin it produces. That insulin support helps effectively store energy for the moment you need it.
If you do a sudden carb load the night before (a three-course carbohydrate feast of rice, pasta and potatoes) without any ramp up in the preceding days, you won’t get any bang for your buck. And, you’ll wonder why you’re ‘bonking’ (reserves all gone!) mid-race.
- When choosing a pasta meal to drive your carbohydrate load, choose a straight tomato-based sauce with no cream. The extra fat in creamy sauces slows digestion and will make it hard for your body to store the glycogen the pasta is trying to deliver. That glycogen is what gives you the energy you need to get through a long run.
- A restaurant chef’s job is to make sure everything tastes incredible. They’ve learned that butter makes everything better. Nine times out of 10, your vegetables will be tossed in it, a pat of butter will be added to sauces and toasted bread will get a little kiss. If you’re trying to pedal back on fats, ask our servers to ‘hold the butter’ – everything we make is ‘to order’ and we’re happy to oblige.
Thanks to our athletic leaders, Chef Brian Hinshaw and Chef Peter Chapman, for these Eat Like A Champion tips!
February 23rd, 2017
Our talented Regional Chef Peter Chapman has been in the Cameron Mitchell family for 13 years. About five years ago, he was coping with one of the hazards of chef life – long days, eating on the run, his body playing a game of nutritional catch-up depending on when and what he chose to consume. He was forty pounds heavier than he is today.
Tired of feeling tired, and hearing from others that he might want to explore gluten intolerance as a cause for his low energy, he got tested. The test was positive.
In a two week period, after dramatically altering his gluten intake and carefully tracking what and how much he was eating, he lost 20 pounds. The remaining 20 came off in a period of months and today he’s got a regimen that helps him excel at a demanding schedule in a world that is centered around food.
“I’m an emotional eater. If it’s in front of me, I’m likely to eat it just because it’s there and it’s something good. I’ve had to shift to self-monitoring and measuring what I consume while still allowing myself breaks in the routine to enjoy what I love.”
Chef Peter took up Crossfit when he hit the reset button on his food routine and appreciated the community spirit and supportive atmosphere. Now his athletic pursuits center around strength training. He still works out at the FTW Crossfit box three days a week though his focus is on ‘pushing numbers’ – working on building his body strength.
It’s clear when Chef Peter shares what he’s learned that he’s devoured as much as he can about maximizing body performance. For him, it’s science. By adjusting our intake of proteins, fats and carbohydrates, we can support or squander our hard-fought efforts. Eating like a champion primes our performance. Ignoring the ratios can leave us gasping long before the finish line.
So how can a runner Eat Like A Champion?
When there’s not a race around the corner, Chef Peter says an equal balance of protein, fat and carbohydrates is key to sustainable performance.
A casual runner who does a solid 5K a few times a week doesn’t hit the glycogen depletion point long-distance runners hit when they’ve been on the road for three hours straight. For casual runners, the recommendation is: no dramatic shifts in eating habits the day before a race.
Marathon runners have a different regimen. They’ve been ramping up their carbohydrate intake for about a week before the race. The night before, they’re at about 2 – 3 times their normal carb load. A pre-race evening meal is likely a three-course carbohydrate load of rice, pasta and potatoes.
Chef Peter is an inspiration to our team. It’s no small feat to adopt and maintain a new way of enjoying food in a world where there is always something tempting to create and sample. He’s proud of our commitment to delivering menus in support of our gluten-sensitive guests. In his words, “We’re in this business to take care of people. It only makes sense that we would seek to provide people with safe, delicious ways to stay healthy.”
January 24th, 2017
Indulge in the best of the season with our chefs’ favorite seafood dishes.
THE GUILD HOUSE
“My favorite seafood dish on our menu is the scallops – it’s a beautifully balanced dish and wonderful representation of The Guild House. The dish is a play on a classic combination of peas and carrots, but we use the carrots four ways: shaved raw, pureed with parsnip, roasted and made into a vinaigrette.”
– Executive Chef John Paul Iacobucci
MARCELLA’S SHORT NORTH
“My favorite seafood dish on our menu is the Seared Salmon. Crispy salmon over a balanced and refreshing salad of olives, sweet Marsala raisins, pine nuts and tart cherry tomatoes.”
– Executive Chef Jacob Glowacki
“Our Salmon Al Fresco is a pan-seared filet of salmon served with oven roasted tomatoes, capers and potatoes in a light white wine and lemon sauce. The acidity from the tomato and capers play wonderfully off the richness of the salmon – it’s a delicious lighter option on our menu.”
– Executive Chef Alex Barnett
CAP CITY GAHANNA
“Our Ponzu Glazed Salmon is really great – it’s North Atlantic salmon glazed with house-made ponzu sauce and served with sticky rice and stir-fried julienne red peppers, shiitake mushrooms and snap peas topped with pineapple ginger butter sauce and toasted sesame seeds.”
– Executive Chef Todd Kessler
CAP CITY GRANDVIEW
“I love our cod. We use it on both our Codwich and our Fish & Chips. It’s a mild, flaky whitefish served with our house-made tartar sauce and coleslaw.”
– Executive Chef Larry MacDonald
“Our favorite seafood dish on the menu is the Arctic Char. It’s a light, refreshing dish with nice texture and flavor contrasts and a beautiful presentation.”
– Executive Chef Jon Deutschle
MARTINI MODERN ITALIAN
“Our salmon dish is a great choice. I love it because we use a very thin slice of brioche to give it a nice crust, finish it with a basso olive oil garlic mixture and it’s served with a salad of seared artichoke, arugula and frisee.”
– Executive Chef Shawn O’Brien
HUDSON 29 NEW ALBANY
“We eat with our eyes first and our Blackened Snapper is a great looking dish that showcases what Hudson 29 is all about! It’s a flavorful, well-balanced dish that’s paired with a fresh and light salad of Brussels sprouts, kale and quinoa that complements the fish.”
– Executive Chef Wayne Schumaker
HUDSON 29 UPPER ARLINGTON
“Our Wood Grilled Salmon is a true Hudson 29 classic that embodies the fresh feel of California fare. Fresh Atlantic salmon is fired on a wood grill and topped with savory herb butter and paired with our citrusy couscous and kale salad. The textures and flavors perfectly complement the fish.”
– Executive Chef Jonathan Basch
CAMERON’S AMERICAN BISTRO
“Our scallop entrée exhibits contrasting flavors and textures in perfect harmony. The sweetness of the seared diver sea scallops is juxtaposed with the tart acidity of fresh lemon, the creamy richness of our potato puree, the piquancy of pickled capers and the intoxicatingly aromatic toasted garlic. The dish is a favorite among guests and associates alike.”
– Executive Chef Jennie Printz
THE AVENUE STEAK TAVERN
“My favorite seafood dish on our menu is the Sautéed Branzino with parsley potatoes and lemon caper vinaigrette. This is a classic dish that isn’t commonly found in restaurants but is appealing to seafood connoisseurs as well as beginners. Branzino is a mild flavored fish dusted in Wondra flour and sautéed until golden brown and finished with a lemon caper brown butter served tableside.”
– Executive Chef Jeff Lindemeyer
M AT MIRANOVA
“I recommend our Bronzino entrée for anyone looking for a delicate and flavorful entrée on a special night out. It’s also known as Mediterranean Sea Bass and is noted for its light, flaky texture and buttery flavor.”
– Executive Chef Jeff Rabold
MOLLY WOO’S ASIAN BISTRO
“Our Ginger Crusted Salmon is a staple here at Molly Woo’s! The lightly crusted, farm raised Atlantic salmon pairs perfectly with the soy butter reduction and it melts in your mouth.”
– Executive Chef Ryan DeConnick
THE BARN AT ROCKY FORK CREEK
“Our Seared Scallop dish is one of our most popular specialty menu items. Served with toasted artichoke hearts and lightly sautéed baby spinach complemented with a whole grain mustard vinaigrette, it’s a beautiful dish inspired by rustic tradition and refined by our culinary excellence.”
– Executive Chef Michael Ho
December 23rd, 2016
Cameron Mitchell Restaurants’ Executive Pastry Chef Summer Schott was recently featured in Columbus Monthly to discuss her newest decadent creation. Chef summer deconstructed the Guild House’s deliciously indulgent Honey Cake.
Read the article »
December 15th, 2016
‘Tis the season for leftovers! Here are a few inspired suggestions from Ocean Prime Denver’s Executive Chef Roman Rodriguez for reimagining your leftover holiday fare.
Sweet Potato Ravioli
- 8 wonton skins
- 8 ounces leftover sweet potatoes, cooked
- 1 tablespoon butter
- Salt & white pepper to taste
- Pinch brown sugar
- Purée the sweet potatoes, butter, salt, white pepper and brown sugar until smooth and adjust seasoning as needed.
- Place one tablespoon of the mixture in the middle of each wonton square, then wet the edges with water and gold over to seal.
- Place the raviolis in boiling water until cooked (approximately 3 minutes).
- 1 yellow onion, medium dice
- 1 tomato, medium dice
- ½ cup fresh chopped green chiles
- 1 pound turkey, roughly chopped
- 1 cup chicken stock or broth
- Soft corn or flour tortillas
- Salt, pepper & garlic powder to taste
- Additional taco toppings of your choice
- Sauté the onion, tomato and turkey in oil on medium to high heat then deglaze the pan with the chicken stock.
- Bring to a simmer, reduce heat and season with salt, pepper and garlic.
- Cook until vegetables are cooked and broth has mostly reduced.
- Transfer the mixture to your tortillas and add your favorite taco toppings.
Turkey & Waffles
For the waffles, use your favorite waffle recipe. Chef Rodriguez recommends a more neutral batter to complement the savory turkey.
- 1 pound turkey
- 1 pound stuffing
- Maple syrup
- 3 eggs
- Bread crumbs
- Chicken stock as needed
- Add all ingredients to a food processor until not quite smooth.
- Remove mixture and form medium cakes using your hands, then dredge them in (1) flour, (2) eggs and (3) bread crumbs.
- Gently place them in a deep pan fry and cook until golden brown.
- Cut waffles and turkey patties in half and place turkey over waffles and finish with leftover gravy and a drizzle of maple syrup.
November 18th, 2016
The Avenue Steak Tavern’s Executive Chef Jeff Lindemeyer was featured on Fox 28. Watch the video and get his Surf & Turf recipe!
- 6 oz Filet
- Kosher salt
- Clarified butter
- 6 oz Lobster tail
- Fresh cracked pepper
- Parsley sprigs
- Lemon wedges
- Saddle lobster tail and place in pie tin
- Season with salt and pepper and paprika
- Ladle water into pie tin and place in 400 degree oven for about 10 min
- While preparing tail, season steak with salt and pepper on oil pan
- Broil to desired temperature
- Set steak at top of plate and tail at other and drizzle both with butter
Watch the video!
We recently asked our Vice President of Food and Beverage, Executive Corporate Chef and all around expert-on-all-things-culinary Brian Hinshaw for his predictions on what will be the hottest food and restaurant trends of 2017. We are pleased to present his musings below (in no particular order).
Locally sourced menus became hugely popular in 2016 and this is a trend that will continue to grow in the coming year. Consumers are more and more intrigued by the stories behind their food. Guests enjoy knowing where food was grown or raised – down to the specific farm. Local, in season food is not only delicious, but it’s more environmentally friendly to eat food that doesn’t have to travel halfway across the globe and it’s gratifying to know you’re supporting local businesses.
Small Plates & Tapas-Style Food
Our guests have become increasingly interested in experiencing more flavors during a meal – what better way to enjoy this than to share multiple small plates to share as opposed to one large entrée per guest.
Food Allergy- & Gluten Free-Friendly Menus
At Cameron Mitchell Restaurants, we have offered gluten free-friendly menus for some time and it has consistently proven to be a feature that draws us notable guest appreciation as well as national and local accolades.
The internet has made the world a much smaller place, so to speak – people can get information about food trends around the globe that has never been as accessible as it is now. Palates are changing and younger people are looking for newer and more interesting culinary offerings. Spice is big, Middle Eastern flavors like curry are more popular than ever, Korean Kimchi & Gochujang are appearing on menus, Ramen shops are popping up everywhere and items like Dim Sum and nontraditional tacos are trending. We’ll be seeing more and more menus pushing the envelope with ethnic diversity.
Vegetables at the Center of the Plate
An increasing demand for vegetarian cuisine is driving chefs to look at vegetarian meals from a whole new perspective. We are seeing more dishes composed of things like whole roasted cauliflower and broccoli as the main component. Our vegetable lasagna at The Guild House is wildly popular not only to our vegetarian friends, but is also a favorite of our non-vegetarian diners. I expect to see chefs continuing to be more creative in this arena. We will also be seeing more juice bars and salad- and grain-centric fast casual restaurants popping up around the country. Creative ‘carbs’ like quinoa, farro and couscous are all more popular than ever and won’t be going away any time soon.
Public markets where guests can get a broad array of diverse food in quick service format are becoming more common than ever.
Plating on Anything but White China
In 2017, we will see plating mediums shift from the traditional white round plate to more earthy, natural colors and non-traditional shapes.