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Start with our classic deviled egg recipe and spice it up with one of our unique twists – or add one of your own!

The Moscow Mule is a great classic cocktail featuring vodka, fresh lime, ginger beer and fresh ginger.

Posted in: Recipes

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

Announcing the executive leadership team for our newest concept, The Guild House, which is set to open January 15 in the Short North Arts District. John Paul Iacobucci and Amberlyn Heiney will serve as executive chef and general manager, respectively.

On behalf of all our associates at Cameron Mitchell Restaurants, we would like to wish you a healthy and happy 2015! 

We are grateful for your continued support of our restaurants and we look forward to making many new raving fans this year! 

Winter is the time of year for warm and flavorful meals, and it’s important to choose the appropriate wine to compliment the richness of comfort food. There is no definitive rule about which wines you should drink in the wintertime, but I enjoy a hearty, full-bodied red during the colder months.

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 –

It’s easier than you think to choose a beverage that will pair perfectly with the briny richness of most any oyster. There are numerous types of oysters with varying flavors and finishes, so you have a wide-ranging selection of choices to pair with those tasty little mollusks.

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

We've talked about the versatility of Pinot Noir and how it’s a surefire crowd pleaser around the holidays. Pinot Noir pairs beautifully with the flavors of the season, so it is almost always a great choice for your holiday meal, but in case you want to really offer your guests some great variety, I have some additional suggestions to serve along some popular winter main dishes.

Sun-dried tomatoes, Kalamata olives, goat cheese and chili flake give this shrimp linguine recipe an amazing punch of flavor. This recipe serves two - perfect for date night!

Posted in: Recipes

Our culinary team, or “culinary guild,” is proud to debut The Guild House, an artisan eatery featuring innovative and creative American cuisine available for breakfast, lunch and dinner.

Posted in: Happenings

You may have noticed varying shades of pink wine appearing more frequently on bar tops and dining tables recently. In the past few years, rosé has come into its own and is swiftly becoming chic and fashionable. Although its popularity is rapidly expanding, rosé is still a mystery to some – so I thought I’d answer a few common questions I’ve been hearing about rosé.

We always strive to reinvent the classics, which is why we introduced carbonated cocktails at M last year and included them in our beverage program at Hudson 29 when it opened in March of this year. We use a carbonated cocktail system to add effervescence to our spirits in house. When you order one of our carbonated cocktails, it will be served in a glass soda bottle that’s popped open tableside and poured over ice. When creating cocktails, we always consider flavor and presentation – this method adds an extra layer of texture and fizziness – allowing you to experience it with all of your senses.

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