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Ask The Chef

I love serving fresh seafood dishes all year long. Everyone will want to know your secret to making these perfect crab cakes!

I love oysters. They’re an awesome bar snack, they go great with beer, wine and cocktails and they’re good for you. I personally enjoy them with good Champagne or an ice cold microbrew. It’s great to try eating and serving oysters in various preparations like Oysters Rockefeller or fried and topped with tangy remoulade on a po’ boy, but the popularity of enjoying raw oysters on the half shell is at an all-time high.

Whether you’re a ‘sushi person’ or not, you should give Hudson 29’s rolls a spin! Our chefs have taken a fun, fresh approach to sushi, creating whimsical, delicious combinations that are simple, straightforward and unintimidating. These are just a few tasty choices from our eclectic sushi selection –

I'm frequently asked how to make great mashed potatoes at home like the ones we serve in the restaurants. Here’s my answer…

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.

When it’s cold and gray outside, almost nothing is more comforting than a warm, hearty homemade meal. Braising is one of my favorite cooking methods, and this savory ragu is the perfect cure for the winter blues. I like to start this recipe right after breakfast, so the whole house smells incredible for hours!

Congratulations to Chef Brian Hinshaw for winning the MUFSO Conference Texas Pete Hot Sauce Kitchen Hero Cook-Off Challenge!

Check out this video featuring Chef Hinshaw's award winning Surf & Turf with Sriracha Tomatillo Sauce!

Do your health a favor – add more fish to your diet.

Seafood is so healthy, versatile and delicious. It’s high in protein, but low in calories and saturated fat, so it’s great for weight control. It’s rich in vitamins, minerals and Omega-3 Fatty Acids, which offer a variety of benefits, like promoting heart and brain health.

Posted in: Ask The Chef

One thing I love about Ocean Prime is that at each of our locations, you’ll find slight variations to our menus that include local items and offerings tailored to suit the palates of our guests in each city.

Posted in: Ask The Chef

One of my favorite high-tech kitchen gadgets is my thermal circulator.

When you immerse the circulator in a water bath and set the temperature, it will keep the water at a consistent temp for as long as you’d like. This is the secret weapon to executing a cooking method called sous vide – French for under vacuum.

Posted in: Ask The Chef

People are always asking me for my secrets to a perfect Thanksgiving turkey. You’ll be surprised how simple it really can be.

Every chef has a secret weapon (or several) in the kitchen – A few of our chefs have weighed in on the gadgets or utensils they just can’t live without:

Posted in: Ask The Chef

We asked a couple of our chefs to share an unusual two- or three-ingredient recipe that is unexpectedly tasty.

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