During the month of May, fourteen of our dedicated and passionate associates became Certified Tourism Ambassadors (CTAs) here in Columbus!
The CTA program, facilitated by Experience Columbus, is an industry-certified recognition, meant to increase tourism and provide its members with an abundance of knowledge about their city in order to assist visitors and ensure they have the best possible experience. Columbus is such a vibrant, rapidly growing city, that we found it imperative to educate our associates on the intricacies of our city, from its rich history to the exciting advances being made present day. From our home office associates to general managers and servers, we wanted to extend this exciting opportunity to as many members of the CMR family as possible. If you have questions or need suggestions about our fine city, keep an eye out for one of our newest Columbus CTAs!
Alex Bates, Training Guest Services Manager
Jonida Bega, Server at Martini Modern Italian
Annie Bowlin, General Manager at Marcella’s Short North
Caroline Brown, Executive Assistant
Kevin Cullenen, Dining Room Manager at Marcella’s Short North
Bret Danner, Senior Training Manager
Brian Ennis, Server at Martini Modern Italian
Joe Hahn, General Manager at M at Miranova
Christina Houston, Dining Room Manager at M at Miranova
The name Harvey & Ed’s pays homage to my father and uncle – best friends and brothers-in-law. They were World War II veterans who could often be found at their favorite delicatessens, enjoying one another’s company over a good cocktail and shared plates of food. There was always laughter at the table as they reminisced about our family and life.
Similarly, I had the opportunity to travel with our Founder, Cameron Mitchell, across the country during the past 20 years. It was always a highlight for me to be able to introduce Cam to these great restaurants from New York to Boston, and from Chicago to Beverly Hills.
It was during these travels that we were inspired to create this Modern American restaurant inspired by the classic Jewish delicatessens across the United States. So, when I told Cam I would like us to try to create this concept he said why of course “Yes is the answer.” Harvey & Ed’s captures our culinary vision and we are very excited to share this experience with you.
So, be a mensch and enjoy some nosh with your family and friends.
We would like to say a big thank you to all of the incredible women who are valued members of the Cameron Mitchell family.
We strive to create a culture of support and empowerment for all of our associates – and we are grateful to all of the women who make our company better.
We had a chance to catch up with some of our female leaders. Here is what they have to say:
General Manager at Martini Modern Italian
Sheryl Sandberg says that “Leadership is about making others better as a result of your presence and making sure that impact lasts in your absence.” I live by this mantra daily in both my professional and personal life. As a leader within this company I am empowered and blessed to have the opportunity to make a positive impact on the people’s lives that I come into contact with on a daily basis, whether it is a friend, co-worker or complete stranger. I encourage my team to do the same with our guests through genuine hospitality, delectable culinary creations, attention to detail and getting to know our guests as individuals and creating lasting memories.
I have grown as a leader because of my tribe- the amazing women that surround me, encourage me, raise me up, cheer me on and applaud my successes. I am grateful for this role and excited to see the growth and development in the future of the women that will follow in my footsteps and those who I have followed.
General Manager at The Avenue Grandview
I feel blessed to have been surrounded by strong women since I was born. I grew up with the mentality that I could be or do anything that I want. That mentality was fostered by my mom, dad and numerous aunts while I was growing up. I always felt encouraged to explore whatever dream or idea that I had, no matter how big or small. As a young adult entering college, I was working in the food and beverage department at Embassy Suites and was unsure what my focus of study would be. I vividly remember sitting down with the Food and Beverage Director, Ann, and she encouraged me to go into hospitality. I admired her passion and commitment to provide meaningful and memorable events, not only for the guests, but for the team around her. From that point forward, I knew that I wanted to be involved in hospitality. I was so fortunate to join the CMR team and have found that part of the beauty of working for such a diverse and progressive company such as ours, is the privilege of working side by side with a number of strong leaders. Taking advice from each of them has given me strength that I draw on each and every day. I am passionate about my profession as it has given me some of the most meaningful and valuable relationships in my life.
My favorite quote is – “If your actions create a legacy that inspires others to dream more, learn more, do more and become more, then, you are an excellent leader” –Dolly Parton
General Manager at Molly Woo’s
I’m inspired everyday by the people I work with.
My parents have always been the people in my life that have inspired me the most. They have raised my two sisters and I with integrity and character. I am grateful to have been given such wonderful people to learn from. We have such a strong bond, and I know that because of them as leaders in my life, I have been given the foundation of what it takes to be a great role model for not only my son, but the associates that work with me every day. Anytime growing up when my sisters or I would complain about something or get down, my dad would always say “It’s good for you, it builds character.”
General Manager at Ocean Prime Denver
My favorite quote is – “To handle yourself, use your head; to handle others, use your heart.” Eleanor Roosevelt
When I think about leadership, I always think about leading with love. As a leader I must be approachable, compassionate, driven, and strong- a little bit of everything. I am very fortunate to be surrounded by an amazing team of managers and associates that have become my family. They know that I have their backs, and I would never want to let them down. Over the years, it has been my privilege to promote associates and help them achieve their dreams and goals. Watching and assisting these team members reach for the stars is my passion. I try to always lead by example, never get flustered, and give my all. I host an amazing party every day and I love every minute of it.
General Manager at The Pearl
Across the globe, many women and men inspire me daily with their confidence, dedication and perseverance through adversity. Close to home, my mother, sister and mentor inspire me greatly. My mother is one who is calm, level headed, strong yet sweet. She has provided me with the support and confidence to be who I am today, and to continue to grow. My sister has an unbelievable drive. Anything she puts her mind to she will achieve, despite any obstacles. My closest male mentor consistently pushes to make sure us female leaders rise, are treated fairly and with respect, and reach our fullest potential. It is refreshing to see a man who wants the women he supports to succeed so badly.
A quote that both my sister and I refer to on our tough days is to ‘Embrace the Grind’. It is a short yet sweet reminder to embrace the hard work you are putting in, and when you do, you will find yourself reaping the benefits.
General Manager at Ocean Prime Philadelphia
My inspiration comes day to day and week to week, but all starts with the support of my family. I have always lived by the quote, “Life ends at the beginning of your comfort zone.” I have never been content with complacency or mediocrity. I am inspired daily by my leaders and peers who consistently exhibit true leadership and CMR culture.
Executive Chef at Ocean Prime Philadelphia
There are so many great women in the world today who inspire me. Though the woman who inspires me the most in my career would have to be our very own, Heather Buck. Her unwavering dedication to the highest standards inspires me to constantly challenge myself as a leader. I genuinely cherish the opportunities I’ve had to work closely with her, even in the least glamorous of settings. As for quotes. “The sky is not the limit anymore.” It speaks to me in how I set my goals.
General Manager at The Barn
I want to recognize my Dad for being an inspirational person in my life. He taught me about having a great work ethic and trying my best at everything that I do. An inspirational quote I like is “There are not secrets to success. It is the result of hard work, preparation and learning from failure.” -Colin Powell
General Manager at Hudson 29 Upper Arlington
I am inspired every day by successful women who have achieved balance in their lives and have become stronger leaders as a result. I’m inspired by the idea of betterment in all areas of my life- both personally and professionally. I strive to be the best version of myself in every role I play whether it be GM, wife, friend, or family member. I believe that I am a better leader for my team professionally when I am maintaining a happy and healthy life. This lifestyle allows me to keep up my drive, passion, and spirit to better support the growth of my business and those who I have the honor to lead. This is a quote that inspires me every day on my journey to be my best self:
“We need women who are so strong they can be gentle, so educated that they can be humble, so fierce they can be compassionate, so passionate they can be rational, and so disciplined they can be free.” – Kavita Ramdas
General Manager at Hudson 29 New Albany
One of the biggest lessons I have learned is the difference between managing and leading. Some people get this very confused but there is quite a difference. Leading is moving forward as a team and I believe seniority is not a factor as long as you can all move towards the same goal.(“The whole is greater than the sum of its parts.”) A lot of leadership is learning not only who you want to be, but who you don’t want to be and being able to make your own style and what works best for you. I think one of my biggest inspirations in this company has been Kelly Nordstrom. I would not be who I am today, without her leadership and guidance. One of the biggest lessons I have learned from her is “big picture thinking.” It opened a whole new light for me and my career.
One quote that has always stuck out to me is “Before you are a leader, success is all about growing yourself. When you become a leader, success is all about growing others.”
General Manager at The Avenue Dublin
My favorite quote is – “To handle yourself, use your head; to handle others, use your heart.” ― Eleanor Roosevelt
I remember starting with CMR, and thinking to myself that I had finally found a group of restaurant professionals that I could be proud to work with. At the time, I didn’t know it was the beginning of an 18 year (and counting) career with the company. I have had the opportunity and pleasure to work with countless talented individuals that have provided me with motivation, inspiration, and support to be the best version of myself as a leader in the company. I am inspired by the idea that we work in the people business, which happens to be in a restaurant setting. I am most fulfilled by providing our guests with genuine hospitality to create memories that they will never forget. In addition, the relationships and bonds I have formed with my fellow associates are long lasting and life changing. I have grown over the years in my leadership style, coming to realize that the success of the team is most important, and to be able help those team members reach their professional goals has been extremely gratifying. I know the future of our company is bright because of the great people we have on our team.
Executive Sous Chef at The Avenue Grandview
My favorite quote is – “Don’t be intimidated by what you don’t know. That can be your greatest strength and ensure that you do things differently from everyone else.” -Sara Blakely
I am inspired most in my career by the people around me everyday; at home and at work. Food always has and always will be a uniting force that brings people of all backgrounds together, whether you are eating it or preparing it. We have the good fortune of working in an industry that draws people from all cultures and backgrounds to one common ground. It gives each of us an opportunity to learn about each other through the food we are passionate about. The restaurant business is a difficult one to work in and succeed in but I believe it is the ever evolving and changing, often unknown terrain of it that keeps us interested and passionate!
The women in my family and in my life are all incredible cooks and incredible people. It was from them that I learned how to bring people together with food. They inspired me to follow my dreams even though it was very much unknown to me at first and not an easy career. I’ve been fortunate to have such strong female role models in my life to show me that you can have both a career and a family.
General Manager at Marcella’s Short North
I have many inspirational women in my life. My first inspiration is my mother; she is such a giver and a fighter all in one. She has worked her whole life from being born on a farm to raising a family and working the entire time. She has also fought cancer and has a new lease on life now as an amazing grandmother. Speaking of grandmothers my grandmother is my second inspiration. She came to Ohio on a covered wagon and has made a great life running a dairy farm with her two of daughters. Talk about strong women. Family is extremely important to me and my inspiration to be who I am for them and myself.
Vice President of Corporate Affairs
It’s pretty easy to look back on what has inspired me in my nearly 25 year career at CMR and that all started with Cameron and the fact he had the 8 points of our philosophy written out and posted in the construction trailer before the first restaurant even opened! That spoke volumes to me about what a great working environment we would have because there was a level of genuine caring that made it feel so welcoming I just knew I had to be a part of it. I have been absolutely blown away ever since then by the power of our culture emphasizing: Associates First, the Value of the Team, a Positive Attitude, Fun, Quality, Open & Honest Communication, Creativity and a Commitment to Growth.
Those foundational beliefs have guided us and inspired us as we have built 13 unique concepts and nearly 90 restaurant locations in the last 25 years.
Although Eleanor Roosevelt has a treasure trove of inspirational quotes which I love and encourage anyone to look up and study, I found a perfect quote from Steve Jobs that I shared with my son as he was nearing completion of his college degree that I think perfectly sums up how I feel about the career path one takes in life:
“Your work is going to fill a large part of your life, and the only way to be truly satisfied is to do what you believe is great work. And the only way to do great work is to love what you do. If you haven’t found it yet, keep looking. Don’t settle. As with all matters of the heart, you’ll know when you find it.” -Steve Jobs
Vice President of Finance
My fellow female coworkers at CMR are my inspiration. Some of them are older than me and I’ve learned that the “been there done that thing” really does matter. Additionally, younger females in our office think and communicate differently than I did at their age. They are so creative, collaborative and absorb information like a sponge. Both of these groups of women make coming to work so much fun and rewarding.
My mother in law once told me, “The power people have over you, you give them.” I’ve had to remind myself of this quote numerous times during my career. I started for this company as a young female CFO. Along the way, I had people doubt my ability, but kept a strong belief in myself. Additionally, it reminds me to take criticism and feedback in a positive manner and helps me curtail naturally getting defensive. Now I often find myself telling this same quote to my daughters!
Director of Human Resources
Starting with CMR nearly 17 years ago, I was given a quote by my mother that I still have hanging in my office “The trouble with most of us is that we would rather be ruined by praise than saved by criticism” by Norman Vincent Peale. This quote has guided me through the years, in knowing I will only get better if I know how to get better, which is feedback given to you by your colleagues. Praise and recognition is great, but it doesn’t help you be better tomorrow than you are today. Awareness of your weaknesses has been something I try to focus on each and every day of my career. In order to succeed, you have to know your opportunities and then change the opportunities into successes.
My mother is a big inspiration for me. She worked throughout my childhood and she was and is passionate about her career and her family. She tried very hard to find a balance- I am sure she never did, as we all never do, but her efforts were huge. She is a pediatric nurse and takes care of children day in and day out, many of whom come from low income and under developed areas. Her heart is huge and if she could fix the world for every single one of them she would. I find it heartbreaking, but she does it every single day.
Daily I am inspired by two people in our company, Walter Carpenter and Heather Buck. They are wonderful mentors who are always inspiring me to be better. I look to them for advice both personally and professionally and they have been a huge part of my growth in this company.
What I find myself saying to my team members frequently these days, “A comfort zone is a beautiful place, but nothing ever grows there.”
This is hugely important to me because I never want to get too comfortable. I encourage everyone to step outside of their “zone”. If it scares you, run to it. There are very few things that are actually as scary as they seem, but you will never find out if you are hiding from them!
Executive Pastry Chef
I would say most of my inspirations came from my teachers. Ever since elementary school I wanted to be a teacher. Of course my passion for art also influenced me later, and my teaching took a slight turn to the Culinary realm. But it was always my teachers who I looked up to, that pushed my love for reading and creativity. My teacher for Culinary arts high school vocational program, Ms. Campos, would tell me she believed in “life long learning” and that I should never stop my pursuit for knowledge. This has been my motto throughout my career, as I love to seek out new skills and continue to read and grow. In turn, I have also become a teacher of sorts in training the bakers in each of our restaurants. My favorite part of my job is hosting CMR Culture classes where all associates, front and back of the house or even from the home office, are invited to learn a new cooking skill or learn about the food we cook and where it comes from. This year I am hosting a cake decorating class, back by popular demand, and my now yearly tradition of an associate and family apple pie workshop.
My favorite quote that has shaped my life, personally and professionally, is from Maya Angelou. “If you get, give. If you learn, teach.”
I am proud to work for a company that does so much to give back to its community and help teach our future leaders. I hope I can continue to give and teach in the future as well.
Director of Training & Guest Services
Who inspires me? Anyone who is doing it for the betterment of themselves and those around them. What inspires me in my career? Our industry has no bounds-anyone can be successful regardless of their education, language, gender, color, etc. I love that hard work still counts and we have the honor of being part of people’s lives AND livelihoods. We celebrate life moments with our guests and have the ability to ensure our families are taken care of too . . . powerful.
Managing Director Cameron Mitchell Premier Events
I have always been inspired by strong women! I love reading biographies and my favorites I’ve read are about Eleanor Roosevelt, Empress Alexandria, Maya Angelou, Rosa Parks, Ruth Bader Ginsburg and many others. Their stories of perseverance, resilience, inspiration and selflessness by women and women who were strong, tough (in their way) and thinking of others and how they leave the world better was always something I knew I wanted to try to emulate in any small ways I could, to ideas of large impact I could maybe make someday.
A couple quotes I love are:
“You May encounter many defeats but you must not be defeated.” -Maya Angelou
“People will forget what you said, people will forget what you did but they won’t forget how you made them feel.”-Maya Angelou
“One person can change the world.”-Rosa Parks
“If you are going to change things you have to be with people who hold the levers”.-Ruth Bader Ginsburg
My mother and grandmothers were always strong influences for me with their love and nurturing that helped instill in me the love and urge to want to take care of people.
I would have to give a shout out to some men too- my Dad, my husband, Cameron Mitchell, David Miller, Chuck Kline and Jim Torski and my two boys. My husband has taught me over the last 20 years to not focus on being a woman ‘competing’ in a man’s world but to be me, believe in myself and give everything my all. He keeps my thoughts about myself positive and strong. Cameron, David, Chuck and Jim Torski believed in me as a young woman early in my career. They have allowed me to learn, grow and drive myself and my team. Their belief in me fuels my strength! My two sons are proof that anything can happen and the miracle you pray for may not be the miracle you get. They look at me and trust my love and my ability to take care of our family. I’ll never let them down and that really keeps me strong as I strive in my career.
I am very lucky to have always had a strong foundation, strong and understanding people in my young career and the most amazing people everyday today believing in me as I continue to strive to motivate, inspire and unite my team, my students and any young people looking for an interesting mentor.
On December 7, our Cameron Mitchell Restaurants culinary team, led by Senior Vice President of Food & Beverage Brian Hinshaw, hosted the Ultimate Surf and Turf dinner at the prestigious James Beard House in New York City. The dinner highlighted our Ocean Prime/Mitchell’s Ocean Club concept with an indulgent showcase of seafood and steak dishes paired with exquisite wines and cocktails selected by Director of Beverage Ryan Valentine and Beverage Manager Andrea Hoover.
The beautiful and historic James Beard House, located on West 12th Street in New York City’s charming Greenwich Village, provided the perfect backdrop for the elegant dinner. James Beard was a renowned American chef, cookbook author and teacher. He helped educate and mentor generations of professional chefs. Today, the James Beard Foundation continues his legacy by celebrating and honoring chefs making America’s food culture more delicious, diverse and sustainable for everyone. The townhouse was James Beard’s primary residence prior to his death in 1985 and has since been artfully converted for top-notch dining experiences such as this.
At 7:00pm, guests began to arrive and were greeted with Champagne and hors d’oeuvres with paired cocktails including Hamachi Crudo (Coriander-Infused Tequila Cocktail), Steak Tartare (Ginger-Infused Don Pancho Rum Cocktail), Caviar Blinis (Watershed Gin Cocktails with Lillet Rose and Lemon) and a striking shellfish display atop a glowing Ocean Prime ice sculpture.
At 7:30pm, 85 guests who traveled from near and far were seated across three levels of the four-story townhouse. Director of James Beard House Programming Izabela Wojcik introduced Cameron Mitchell, who spoke briefly about what an honor it was to host a dinner at the James Beard House, followed by Valentine, who described the wines that would be served alongside each course.
Dinner was then served, and guests were treated to the following:
First Course: Maine Lobster Bisque paired with William Fevre Chablis 2016
Second Course: Goat Cheese Ravioli with Golden Oak Mushrooms, Tomatoes, Basil, and Garlic Juspaired with Feudi di San Gregorio Greco di Tufo 2015
Third Course: Ahi Tuna Rossini with Seared Foie Gras, Carrots, Brussels Sprout Leaves, and Truffle Reduction paired with Louis Jadot Gevrey-Chambertin 2014
Fourth Course: Prime New York Strip Steak au Poivre with Green and Black Peppercorns, Nueske’s Smoked Bacon, Creamed Spinach, Roasted Forest Mushrooms, and Cognac Cream paired with Chimney Rock Elevage 2013
Fifth Course: Carrot Cake with Pineapple Compote and Double Chocolate Torte with Frangelico paired with a Manhattan cocktail
A not-so-secret after party followed at Ocean Prime New York and nearly everyone in attendance joined in on the celebrations of a job well done!
From menu development to media outreach, preparation for the five-course dinner took nearly a year and involved many instrumental individuals. In addition to Hinshaw, the culinary team included the talents of Regional Chefs Jamie Kline and Ian Rough, Ocean Prime New York Executive Chef Eugenio Reyes, as well as Executive Pastry Chef Summer Schott. Cameron Mitchell Restaurants fans who were not able to attend the sold-out dinner were able to watch the preparations on Instagram stories and in real-time through the live kitchen camera at the James Beard House and through Facebook Live. The dinner was truly a once-in-a-lifetime experience that everyone involved will cherish for years to come.
First-ever destination venue planned for restaurant incubation, culinary exploration, entertainment
With a nod to history and a firm focus on evolving consumer food and dining preferences, Cameron Mitchell Restaurants (CMR) will establish Columbus’ first-ever food hall in the Budd Dairy building in the Italian Village community near downtown. Scheduled to open in winter 2018, the food hall will license spaces to between 8 and 10 entrepreneurial, chef-driven restaurant concepts.
The Budd Dairy Food Hall is a partnership capitalizing on the deep real estate knowledge of local developer Kevin Lykens and the vast hospitality, food and beverage expertise of CMR. Lykens, an experienced Short North/Italian Village developer, will oversee construction and renovation of the Budd Dairy building, and CMR will curate the selection of artisan restaurant operators, provide day-to-day management, and provide all related services for the food hall’s culinary, entertainment and beverage programs.
“The Budd Dairy Food Hall is about going back to my roots with one of the most exciting projects we’ve ever imagined. Central Ohio embraced me as a young restaurant entrepreneur and gave incredible support to the growth of our company and our associates,” said Cameron Mitchell, CMR founder. “The food hall will position other new restaurateurs to realize a similar opportunity, which allows me to pay the generosity of this community forward to a new generation of entrepreneurs.”
Across the United States, 140 food halls have been built or will open in the next 18 months, reflecting the trend toward this unique approach to leveraging the increasing appeal of local and artisan restaurants, combined with dynamic entertainment, readily-available technologies, and a consumer-first strategy of engagement.
“Food halls are among the most popular, innovative ways to allow dining consumers to actively engage in their food experience, and the Budd Dairy Food Hall will be the first of this scale in the region,” said Steve Weis, CMR vice president of development. “By providing in one venue an opportunity for guests to choose among multiple, artisan food shops, instead of choosing just one restaurant, and then combining it with a strong beverage program; entertainment; and flexible, on-trend spaces to enjoy food and drink; the food hall will be a vibrant destination for residents and visitors alike.”
Food halls not only appeal to new generations of millennials and young urban professionals seeking a vastly different dining environment, but they also create incubator platforms that are more affordable and have lower risk than a traditional bricks-and-mortar restaurant.
“The Budd Dairy Food Hall will be an incredible community asset, because it will support and encourage the growth and development of restaurant start-ups, and that really gets us excited about this project,” said Weis. “Local restaurateurs looking to bring a new concept to market or to grow an existing model, such as a food truck or home-based foods business, can secure space in the food hall with low overhead and immediately engage with a diverse audience of local food adventurers.” Weis sees opportunities in the food hall to nurture and grow both entrepreneurs just entering the restaurant space, as well as more seasoned restaurant operators seeking to launch a new concept.
The total interior space dedicated for the food hall in the Budd Dairy building exceeds 14,000 square feet, plus a rooftop deck. On the first level of the hall, which is about 11,000 square feet, will be a main bar, community seating and the food vendors. A stage on the main level will be used for live performances, including DJs, bands and other local artists. The hall’s second floor will focus more heavily on entertainment, with a smaller bar, interactive games and the option of reserving the entire space for private events catered by the food hall’s food vendors. A rooftop deck, in season, will provide additional entertaining spaces, community seating and a bar. Ample onsite parking will be provided.
While individual concepts will employ their own teams, CMR will deliver their unique brand of hospitality and management to the entire food hall. Special events, private functions and marketing of the Budd Dairy Food Hall will be led by CMR. Project leaders envision the food hall will swiftly become a regional travel destination and popular local attraction.
“Our expectations are as limitless as what we can imagine,” said Mitchell. “This spectacular project fulfills our dream of empowering unique, up-and-coming food artisans to grow their businesses in a positive, high-energy venue with the oversight and hospitality experience of our Cameron Mitchell Restaurants team. The Budd Dairy Food Hall also leverages the unparalleled national excitement of food halls to attract young urban professionals and visitors alike to one of the fastest-growing areas of our city.”
Weis said a leading focus of the next few months for CMR is discovering the entrepreneurial artisan operators and restaurateurs interested in joining the food hall to develop their concept. A committee of CMR executives will oversee the application process and make final determinations about the first licenses issued to operators. CMR also intends to provide continuing education opportunities for artisan operators on topics such as infrastructure development, capital investment, systems and other issues that face growing businesses.
Lykens will develop 11,000 square feet of the Budd Dairy building’s lower level into co-working office and technology incubators and an additional 25,000 square feet in the building’s historic carriage warehouses into creative office space.
“The 4th Street corridor has quickly become one of the more vibrant districts in the Short North/Italian Village, and the opportunity to preserve the historic Budd Dairy property, along with partnering with Cameron Mitchell Restaurants and bringing class A office space to the area, is truly exciting. The combination of the pioneering establishments, coupled with a Food Hall concept and offices, will be transformative for the area,” said Lykens.
Food vendors interested in applying for the Budd Dairy Food Hall should move quickly to fill out an application online. Updates on the project will be available on the website.
Introducing our Near North Bourbon Trail Passport!
Available November 3-November 30, 2017 In The Short North Arts District
Martini, Marcella’s, The Pearl & The Guild House
About the Near North Bourbon Trail:
Our team traveled to Kentucky to select a single barrel of Old Forester Bourbon as unique as our Short North restaurants. After tasting several barrels together, we selected our favorite to feature exclusively at our four Short North restaurants.
Our restaurant associates then collaborated to create a libation featuring our unique bourbon and a complementary appetizer showcasing their culinary talents.
On November 3rd through November 30th, stop into any of our four Short North restaurants to ask for a passport and experience our Near North Bourbon Trail at your own pace.
Our passport includes a tasting size cocktail from our own Old Forester barrel, paired with a featured appetizer for just $18 per stop. (excludes tax & gratuity)
You may exchange your completed passport for a special gift at any of our participating locations. (Expires November 30th)
Share your Bourbon Trail experience and be entered to win a promotional gift card.* #NearNorthBourbonTrail
Must be 21 to participate / Please drink responsibly
We are thrilled to announce that Cameron Mitchell Restaurants has been invited to host a dinner at the James Beard House in New York City on December 7.
James Beard was a renowned American chef, cookbook author and teacher. He helped educate and mentor generations of professional chefs. Today, the James Beard Foundation continues his legacy by celebrating and honoring chefs making America’s food culture more delicious, diverse and sustainable for everyone.
An invitation to serve dinner at the James Beard House is a coveted invite and an amazing honor for us at CMR.
“We feel this invitation is not only a testament to the innovation Cameron Mitchell Restaurants is bringing to the restaurant industry, but to the thriving culinary scene here in Columbus,” said Brian Hinshaw, senior VP of food & beverage.
We’ve chosen to host an “Ultimate Surf & Turf” themed dinner, highlighting our Mitchell’s Ocean Club/Ocean Prime concept, and the signature interplay of meat and seafood classics that we have become well-known for.
Hinshaw has worked closely with members of our Culinary Guild here in Columbus to create the menu, which will provide an evening of delicious seafood, steak, champagne, cocktails and more. The CMR Culinary Guild, listed below, will travel to New York City to prepare the dinner:
Brian Hinshaw, senior VP of food & beverage and executive corporate chef
Ryan Valentine, director of beverage
Andrea Hoover, beverage operations manager
Summer Schott, corporate executive pastry chef
Ian Rough, regional chef
Jamie Kline, regional chef, CMPE
Mitchell’s Ocean Club and Ocean Prime guests can get a taste of the meal as well! From now through November 30, a featured dish from the James Beard House dinner will be on the menu. The Ahi Tuna Rossini is topped with seared foie gras, caramelized mushrooms, carrots, and Brussels sprout leaves, finished with a truffle reduction. A Louis Jadot Gevrey-Chambertin wine pairing from the dinner is also available by the glass for a limited time.
For those interested in traveling to New York for the full experience, tickets can be purchased via the James Beard website for $210.
As Cap City Fine Diner was just starting out more than 24 years ago, the culinary team wanted to develop dishes that had a nod to familiar comfort food that guests would love, but were elevated to fit the “fine diner” concept. In looking at classic dishes for the menu, meatloaf was a natural choice; however, the culinary team knew it had a challenge developing the perfect “fine diner” meatloaf.
The creation of this guest favorite dish was a team effort. According to Ian Rough, Regional Chef, “The culinary team worked collaboratively over several weeks, making meatloaf dish after meatloaf dish. The team tasted each dish and continued to iterate, week after week. Their goal was to make sure our meatloaf was delicious and heartwarming, but didn’t taste like something like grandma made.”
What makes the Cap City Diner meatloaf so special? The layers of flavor. “We start the meatloaf with a blend of beef, pork and veal, which gives this dish a depth of flavor and a tender texture that’s typically experienced in meatballs. We then layer in wild mushrooms, which are sautéed until golden brown. The cooked mushrooms are folded into the meat mixture and add a nutty, earthy flavor throughout the meatloaf,” said Rough.
Using fresh, high quality ingredients make this dish extraordinary. “We sell a lot of meatloaf, so we’re making meatloaves every day to keep up with the demand. From the start, we only use the freshest, highest quality ingredients – from the meat mix, to the breadcrumbs made in house, to the freshly cut mushrooms – and mold each meatloaf by hand,” commented Rough.
Several of our guests note our unique and tangy meatloaf gravy. “While most meatloaf recipes are topped with ketchup or tomato sauce, we wanted to take it up a notch. What we came up with was a sweet barbecue gravy that gives the dish a little more pizazz,” said Rough.
While the meatloaf generally takes center stage, the final details help to set this dish apart. “We toast a fresh piece of locally made buttermilk bread and place it on the bottom of the dish, add a slice of the meatloaf, then add our creamy, buttermilk chive mashed potatoes, crisp, fresh broccoli, and top the dish with our gravy and chili onion rings,” added Rough.
Whether you’re a long-time lover or a new fan, our meatloaf is a classic dish that epitomizes the Cap City Fine Diner experience: simple, flavorful and fresh comfort food.
Cris Dehlavi, Bar Chef at M at Miranova, recently had the honor of judging the Midwest Melee competition at Paris of the Plains Festival (POPFEST).
POPFEST is a cocktail festival held in Kansas City every year. It is a smaller version of the Tales of the Cocktailfestival, the largest cocktail festival in the world held in New Orleans annually. Cris is an apprentice for this group, running an apprenticeship program all over the world. POPFEST is run by a fellow Tales of the Cocktail apprentice.
The Midwest Melee competition involves five teams from different states competing for the first-place title. Not only must these teams come up with four brilliant cocktails, but they must also come up with a theme involving costumes and decorations.
Cris was one of three judges for this event. She judged alongside Mike Ryan, the Director of Bars for Kimpton Hotels. He is the former beverage director of Sable in Chicago and a fellow apprentice of Tales of the Cocktails. The other judge, Charles Joly, is a world-famous bartender and the former beverage director of The Aviary in Chicago. In 2015, he won the World Class international competition, dubbing him possibly the most famous bartender in the world. Cris admits that while she considers Charles a good friend, she is still star struck by him. She felt honored to be flown out to POPFEST to judge alongside such greats in the industry.
The Midwest Melee saw a fierce competition between bartenders from Kansas City, Oklahoma City, St. Lois, North Dakota, and Arkansas, with Oklahoma City taking home the title. The team stuck to their roots and showcased their talent through the theme of Oklahoma! the musical. They included elaborate backdrops and costumes and used mostly local ingredients.
Cris was amazed by how much effort and detail the participants went through. She imagines each team having to travel in with trucks pull of props and ingredients, making sure to go all out and represent their hometowns and home states. What she found so cool about this competition is the fact that these teams were not from major, well-known markets such as Chicago, New York City, or San Francisco. It showcased the talent of smaller markets in the Midwest with just as much talent and dedication.
Cris’ adventures do not stop there. In November, she will be attending the Athens Bar Show in Athens, Greece to present a seminar focusing on women in the industry, equality, and mentorship.