Mitchell’s Ocean Club celebrates with an exclusive chef feature, available for a limited time

Cameron Mitchell Restaurants (CMR) is excited to announce that the company has been invited to host a dinner in December at the James Beard House in New York City, one of the most coveted invitations in the culinary industry.

“The opportunity to host a dinner at the James Beard House is an incredible honor for our company,” said Brian Hinshaw, CMR senior VP of food & beverage and executive corporate chef. “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.”

On December 7, the restaurant group will host an “Ultimate Surf & Turf” themed dinner at the James Beard House, highlighting its Mitchell’s Ocean Club/Ocean Prime brand and CMR’s signature interplay of meat and seafood classics, guaranteeing a luxe evening of seafood, steak, champagne, cocktails and more. Hinshaw has worked closely with his team here in Columbus to develop the menu for this prestigious one-night-only event. Members of CMR’s Culinary Guild that will travel to New York City to prepare the meal and ensure guests have a genuine Cameron Mitchell Restaurants’ experience include:

• 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, Cameron Mitchell Premier Events

Columbus locals can enjoy a featured dish from the exclusive menu for a limited time at Mitchell’s Ocean Club at Easton Town Center. Now through November 30, Mitchell’s Ocean Club will offer Ahi Tuna Rossini, topped with seared foie gras, caramelized mushrooms, carrots, and Brussels sprout leaves, finished with a truffle reduction for $47. A Louis Jadot Gevrey-Chambertin wine pairing from the dinner is also available by the glass for a limited time.

Tickets for the event are available for purchase via the James Beard website for $210. The full menu to be served at the James Beard House, including wine and cocktail pairings, includes:

Hors d’Oeuvres

• Hamachi Crudo with Pickled Mango, Wakame, Sesame, Peppadew Peppers, Cilantro, Daikon, and Sriracha Vinaigrette | Coriander-Infused Tequila Cocktail with Citrus, Coconut Water, and Sesame Oil Drop Garnish
• Steak Tartare with Capers, Honey, Truffles, and Mustard on Crostini | Fat-Washed and Ginger-Infused Don Pancho Rum Cocktail with Pineapple and Citrus
• Caviar with Crème Fraîche, Onions, Milled Egg, and Chives on Blinis | Botanist Gin Cocktail with Lillet Rose and Lemon
• Shellfish Ice Sculpture Display | Piper Heidsieck champagne toast

Dinner

• Lobster Bisque | Domaine William Fevre Chablis 2016
• Goat Cheese Ravioli with Golden Oak Mushrooms, Sun-Dried Tomatoes, Basil, and Garlic Jus | Feudi di San Gregorio Greco di Tufo 2015
• Ahi Tuna Rossini with Seared Foie Gras, caramelized mushrooms, carrots, Brussels sprout leaves and finished with a truffle reduction | Louis Jadot Gevrey-Chambertin 2014
• Prime New York Strip Steak au Poivre with Green-and-Black Peppercorns, Nueske’s Smoked Bacon, Creamed Spinach, Roasted Forest Mushrooms, and Cognac Cream | Chimney Rock Elevage 2013

Dessert Duo

• Carrot Cake with Cream Cheese Frosting & Double Chocolate Torte with Frangelico | Rumhattan: Raisin-Infused Bourbon with Carpano Antica and Sweet Vermouth