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Holiday Sides

Brian Hinshaw | Dec 02, 2014

The key to great side dishes is to keep it simple, but delicious. You don’t want to upstage the main dish! Here are a couple classic, crowd-pleasing recipes to complement your holiday meal.

Turnip & Potato Gratin


  • 2 tablespoons unsalted butter
  • 2 cloves garlic, finely chopped
  • 2 pounds turnips, peeled, ½ inch dice
  • 2 ½ pounds Idaho potatoes, peeled, ½ inch dice
  • 4 cups heavy cream
  • 1 ½ cups grated Gruyere cheese
  • Salt & white pepper to taste


  1. Heat oven to 350 degrees. Coat the bottom and sides of a nine-inch square baking dish with butter and garlic
  2. Combine the turnips and potatoes and arrange them in the pan. Bring cream to a boil on the stove and season with salt and pepper
  3. Pour over potatoes and turnips then cover pan with foil
  4. Bake for 30 minutes, remove the foil and bake another 20-25 minutes or until potatoes are tender (top with grated Gruyere for the last 10 minutes)

Roasted Mushrooms


  • ½ cup olive oil
  • 1 ½ pounds cremini mushrooms, quartered
  • 1 ½ pounds oyster mushrooms, quartered
  • 1 ½ pounds shiitake mushrooms, quartered
  • ¼ cup minced shallots
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped thyme
  • Kosher salt & white pepper to taste


  1. Heat oven to 300 degrees
  2. Combine first four ingredients and toss well to coat
  3. Place on a foil-lined baking sheet and season with salt and pepper, place into the oven and roast until mushrooms are tender
  4. Add shallots and roast five more minutes
  5. Remove from oven and add herbs, taste and adjust seasoning
  6. Enjoy!
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