Recipes from a few of our favorite Columbus restaurants

BARCELONA: German Village’s Barcelona is a delicious and immersive Spanish dining experience. They offer a wide range of Mediterranian dishes and drinks, but their paella is a customer favorite. Barcelona is closed during the shutdown, but you can support them by purchasing a gift card as an “Instagift” on their website, barcelonacolumbus.com, or directly through instagift.com.

Barcelona Paella

Cook time: 23 minutes

Ingredients:

Greased Paella pan

Stock or starchy water - 9 oz

Calasparra rice - 1 cup

Diced Paprika Marinated Chicken - 1/2 cup

Saffron Sofrito - 1/2 cup

Mussels - 5

Paprika Marinated Shrimp - 3

Clams - 2

Fresh Peas - 1/3 cup

Sliced Piquillo peppers - 1/3 cup

Sliced Chorizo - 1/4 cup

Calamari - 1/4 cup

Sliced Scallions - 1 pinch

Lemon wedge - 1

Salt - 1.5 tsp

Black pepper - 1 tsp

Add the Calasparra rice, seasoning, sofrito, stock or starchy water, chicken, chorizo, piquillo peppers, and clams into the pan and mix evenly. Over a high adjustable flame, bring the mix to a very gentle boil, then cut the heat down to medium or a bare simmer. It is easy to burn rice, so take extra care with the heat.

In about 14 minutes, disturbing the pan as little as possible, the paella will begin taking shape. As the liquid evaporates, and the rice absorbs all it can and rises to the top, the bubbles and popping will naturally become more aggressive. As this happens it is good to further reduce the heat a touch at a time.

At the end of 14 minutes, 80% of the liquid will be reduced or absorbed and the famous socarrat will have begun forming on the bottom. Turn off the fire. Probe gently with tongs; the rice should feel as if its sticking to the bottom firmly but not completely (this can take practice). Quickly add the peas, mussels, shrimp, and calamari on top without stirring.

Place in a 425-degree convection oven, high fan, for 5-6 minutes. For a conventional oven bring the temperature up to 450 and cook for 7-9 minutes. Remove from the oven, add sliced scallions and lemon wedge, let rest for a few minutes and enjoy!

CAMERON MITCHELL RESTAURANTS: The Cameron Mitchell Restaurant Group owns some of Columbus’ most loved and acclaimed restaurants, including Mitchell’s Ocean Club, Lincoln Social Rooftop, and Hudson 29. Though these favorites are closed during the shutdown, we are excited to share Executive Corporate Chef Brian Hinshaw’s family's favorite Deep Dish Pizza recipe. You can support Cameron Mitchell Restaurants by purchasing a gift card at cameronmitchell.com.

Deep Dish Pizza

Prep time: about 20 minutes

Cook time: about 25 minutes

Rise time: about 60 minutes

Ingredients

DOUGH

Warm Water - 3/4 cup and 2 tbls. (112 degrees - any hotter will kill the yeast)

Dry Active Yeast - 1 tsp

Honey - 1 tsp

All-Purpose Flour - 2.5 cups

Kosher Salt - 1.5 tsp

EVOO (extra virgin olive oil) - 1/2 cup

TOPPINGS (select the topics you like on your pizza)

Pizza Sauce - 1/2 cup

Shredded Pizza Cheese - 1/2 cup

Pepperoni - 20-30 pieces

Banana pepper rings as needed

Sliced white onion if you like

In the bowl of a small mixer combine water, yeast, honey. Stir and let bloom 3 minutes.

Add half the flour, salt and 1/4 cup EVOO. Mix on low until combined then add remaining flour. Do not over mix.

Mix about 5 minutes or until dough is smooth. If it is too sticky, add more flour.

Transfer to a lightly oiled stainless bowl, cover with plastic wrap and let stand in a warm place until it doubles in size.

Coat a 9” by 13” glass pan with EVOO. Stretch dough to fit the pan. Preheat oven to 450 degrees

Brush dough with EVOO sprinkle with salt & top with pizza sauce.

Sprinkle with pizza cheese, and additional toppings. 8. Bake until brown approximately 20-30 minutes.

Remove from oven and let cool a little then cut and enjoy (Sprinkle with red chili flakes and fresh Parmesan cheese if you like.)

LINDEY’S: Lindey’s is a German Village landmark. Their famous patio has earned them a place in the Top 100 Outdoor Restaurants in America, and their menu screams sophistication. Although we would rather be taking a seat on the patio, Lindey’s is offering curbside and delivery Monday to Sunday, 11am to 9pm until they can reopen the dining room. To order, call 614.228.4343. To purchase a gift card, visit lindeys.com/.

Lindey’s Famous Shrimp Angel at Home

Ingredients

Jumbo Shrimp - 5 - 8

Seasoning, Blackened/Cajun - 4 tbsp

Olive oil - 2 oz

Heavy Cream - 6 oz

Butter, unsalted - 3 tbsp

Angel Hair pasta - 7 oz cooked

Scallions - ½ bunch

Coat shrimp in blackening seasoning

In sauté pan over high heat add oil and sear shrimp on both sides. Reduce heat to medium.

Add heavy cream to the pan allow to begin to bubble, reduce.

Add butter and 2 Tbsp Cajun seasoning to pan and stir to incorporate

Cook Angel Hair Pasta in boiling water until al dente. Drain and place in sauté pan, toss to coat pasta

Mound pasta in center of a large bowl

Pour over remaining sauce and top with a sprinkle of scallions.

GHOSTWRITER PUBLIC HOUSE: Johnstown’s Ghostwriter Public House offers a modern classic American dining experience. The menu has a plethora of classic midwestern comfort foods, like Ohio-milled cornbread and “Japanese Style” crispy fried chicken. Support Ghostwriter Public House during the shutdown by ordering carryout or purchasing a gift card at ghostwriterph.com.

Deviled Eggs

Ingredients

Eggs (preferably farm fresh, we use Copia Farms) - 6 each

Mayonnaise (Duke’s brand is the best!) - 4 tbsp

Dijon Mustard - 1 tbsp

Dry Mustard - 1 tsp

Sherry Vinegar - 1 tsp

Pinch of Salt

Speck or Prosciutto (crispy bacon would be a tasty substitution as well) as needed

Smoked Paprika as needed

Fresh Chives, chopped as needed

PICKLE RELISH

Sweet and Spicy Pickles - 1 cup

Peppadew Peppers (available at most Olive/Pepper Bars at grocery) - ¼ cup

Whole Grain Mustard - 2 tsp

Honey - 1 tbsp

Pinch of salt

In small pot on stove, bring water to boil. Carefully lower eggs into the water, and boil for 14 minutes. Remove from water and shock in ice water for 10 minutes. Remove shells, split eggs in half, remove yolks and set aside. Rinse whites in water until clean and set aside.

In a mixing bowl, mash egg yolks and add all other ingredients, and whisk together until smooth

Spoon or pipe (in a cake icing bag) into the whites, and set aside 4. Either by hand, or in a food processor, rough chop pickles, and peppers.

Place in bowl and stir in honey, mustard, and salt. Set aside. Will keep indefinitely in refrigerator.

Plate eggs, place about ½ tsp of pickle relish on top of filled eggs, place a thin bite-sized slice of speck, and then sprinkle with paprika and chives.

JEFF RUBY’S STEAKHOUSE: Jeff Ruby’s Steakhouse, located downtown on Nationwide Boulevard, offers an upscale American dining experience. During the shutdown, Jeff Ruby’s has suspended all operations, but you can support this local favorite through purchasing gift cards at jeffruby.com/columbus. Until you can dine at Jeff Ruby’s again, try their delicious recipe for salmon and Spanish lentils.

Herb Roasted Salmon With Spring Carrots; Spanish Lentils

Ingredients

LENTILS Extra virgin olive oil - 1 tbsp Diced yellow onion - 1/2 cup Diced carrot - 1/3 cup Diced celery - 1/3 cup Garlic, crushed - 1 clove Cured Chorizo, diced - 1/4 cup Dried lentils, rinsed - 1 cup Dried oregano - 1/2 tsp Smoked paprika - 1/2 tsp Kosher salt - 2 tsp Bay leaves - 2 Water - 13/4 cup Freshly ground black pepper

*if you can’t find chorizo, use bacon. Both are smoky and delicious! Lentils can also be hard to find. You can use farro, quinoa, brown rice, etc. Follow instructions on package, but use an extra ½ cup of liquid.

CARROTS Carrots, peeled - 1lb Thyme - 1 sprig Extra virgin olive oil - 2 tbsp Cumin - 1 tsp Smoked paprika - 1/2 tsp Kosher salt - 2 tsp Sherry vinegar - 1 tsp Freshly ground black pepper

SALMON Salmon, pin bones removed, skin-off - 2 6-8oz pieces Salt; Black pepper, to taste Canola Oil - 1 tbsp mixed fresh and dried herbs* - 2 tbsp Zest from ½ lemon + wedges cut for garnish

*such as parsley, thyme, rosemary, chives, oregano, herbs de provence

LENTILS

In a medium saucepan, heat oil over medium heat.

Add onion, carrot, celery, and garlic. Sweat until softened and fragrant, around three minutes. Add chorizo, dried herbs, and seasonings. Sweat another minute.

Stir in lentils and water.

Cover, turn heat to low, and simmer until lentils are tender, 25-30 minutes. Can be made days in advance and reheated.

CARROTS

Preheat the oven to 425.

Roughly cut carrots into evenly sized pieces. Place in a bowl and toss with thyme, one 3. tablespoon of oil, cumin, paprika, and salt.

Spread onto a foil-lined baking sheet. Roast carrots until easily pierced with a fork, 10-15 minutes depending on how big they are cut.

Meanwhile, combine remaining oil, vinegar, honey, and freshly cracked pepper in a small bowl.

Remove carrots from the oven. Drizzle with oil/vinegar mixture, tossing gently to coat.

Keep warm or briefly place back in the oven before serving.

SALMON

Leave oven on 425 (Salmon and carrots can be done at the same time).

Mix chopped herbs with lemon zest.

Season both sides of salmon with salt and pepper.

Heat oil in a saute pan over high heat until just beginning to smoke.

Sear salmon, skin side up, until golden brown, around one minute.

Remove from heat. Carefully flip salmon, tilting pan away from you to reduce chances of oil splashing.

Spoon a little of the cooking oil on top of the salmon, then crust evenly with herb mix.

Gently spoon cooking oil on top again, which will wake-up the herbs and get them to stick.

Place pan in the oven, cooking until desired doneness, around five minutes for medium.

You should have a little extra herbs - stir into the cooked lentils before serving!

Remove from the pan. Serve above stewed lentils and roasted carrots.

Garnish with lemon and sea salt.

FREEDOM A LA CART: Freedom a la Cart is a nonprofit catering company with offices and a production kitchen on Arlington Center Bolouvard that employs human trafficking survivors. To keep serving our community during the outbreak, Freedom a la Cart has established “Nourish our Community,” a program that allows individuals/organizations to purchase tasty simplified sack lunches to hand out to the community. To order these lunches, contact Freedom a la Cart at order@ freedomalacart.org or 614.992.3252. To donate to the “Nourish our Community” fund, visit freedomalacart.org/donate-now.

9" Bacon, Scallion and Cheddar Quiche

Ingredients

PIE DOUGH All Purpose Flour - 1 cup Sugar - 1/2 tsp Salt - 1/8 tsp Butter (cold) - 4 oz Cold Water - 3 tbsp

FILLING Cooked Bacon - 5 Slices Scallions, diced - 3 Cheddar Cheese, grated - 1 Cup Eggs - 5 Heavy Cream - 16 oz Salt - 1/2 tsp

Place flour, sugar, salt in a large bowl. Cut cold butter into small cubes and add to the bowl and coat with the flour. Break the butter up with your fingertips till butter is pea-sized. Add cold water till the dough comes together.

Chill dough for 30 minutes

After the dough is chilled, dust your work surface and dough with flour. Take a rolling pin and roll dough out into a round circle about 1/4" thick and 13" circle. Place the round pie dough into a 9" dish. Press pie dough into the pan making sure the dough is fairly even all around. Cut any excess with scissors or a knife. Take a fork and press down on the edge of the dough all the way around. Chill dough for another 30 minutes.

Preheat the oven to 350 degrees.

For the filling - whisk your eggs and heavy cream together.

Place cooked bacon, scallions and cheddar cheese in the pie crust and sprinkle the salt on top. Pour mixture over the top of the filling. Back on the bottom rack for 45 minutes - 1 hour (until the filling is firm to touch)!

HYDE PARK: The Hyde Park Restaurant Group has a long history in Columbus, beginning with the opening of its first restaurant in Upper Arlington in 1988. Today they have 3 hugely successful locations in our city. Chef David Culi joined the Hyde Park Restaurant Group in 1996 as Sous Chef at the Hyde Park Prime Steakhouse Downtown Cleveland, and is now responsible for overseeing the training and the development of Unit Executive Chefs, menu development, and day-to-day kitchen operations of the Hyde Park Restaurant Group Locations. Hyde Park is closed during the shutdown, but to support them by buying a gift card visit http://hydeparkrestaurants.com/.

Gruyere Au Gratin Potatoes

Ingredients

Thin sliced Shallots (No Dice) - 1/2 cup

Heavy Cream - 1 qt

Potatoes Sliced 1/8” to 1/4” Thick - 6 lbs

Kosher Salt - 1 tbs

White Pepper - 1/4 tsp

Gruyere Cheese, Grated - 1/2 lb

Asiago, Grated - 1/2 lb

Spray desired pan with food release or butter

Place 1/3 of sliced potatoes into pans, shingling potatoes evenly (nice thick layers)

Sprinkle 1/3 of sliced shallots over the potatoes

Sprinkle 1/3 of salt and pepper

Add evenly 1/3 of the grated cheese mix (½ Asiago, ½ gruyere)

Repeat steps 2-5, to form 3 layers

Pour heavy cream into the pan. (Use finger to make 6-8 holes to help cream make its way into the pan)

Wrap pan with plastic wrap and foil

Bake at 275° in a convection oven for 1 hour and 30 minutes or until tender 10. Uncover the last 15 minutes

THE TABLE: The Table is a locally sourced, picturesque restaurant downtown on 5th Avenue. This local favorite has had an impressive response to the needs of its staff and the greater community. One of its owners, Sangeeta Lakhani, has teamed up with others in the Franklin county restaurant industry to create “Service!,” a relief effort for Columbus-area hospitality workers. To donate or find out more, visit servicerelief.org/. To support The Table until they can reopen, order take-out, and donate to their staff relief GoFundMe. To order email thetable.cmh.events@gmail.com by 4pm the day before. To donate to staff relief, visit gf.me/u/xrmf5a.

Akoori

This is the most popular brunch item on The Table menu

Serves 4

Preparation Time: 5 minutes / Cooking Time: 15 minutes

Ingredients

Large shallot - 1

Small Roma tomatoes - 2

Fresh, washed cilantro - Generous handful

Eggs - 8

Coriander seeds - 1 tsp

Cumin seeds - 1 tsp

Fennel seeds - 1 tsp

Ghee or coconut oil - 1 tbsp

Garlic, minced - 1 heaped tsp

Turmeric powder - 1/2 tsp

Chilli powder - 1/2 tsp

Salt (to taste) - 1/4 tsp

Chillies, minced (optional) - 1-2

Finely chop the shallot.

Dice the tomatoes.

Finely chop the cilantro. NOTE – should be approx. 1/2 cup packed.

Lightly beat the eggs in a bowl and set aside.

Lightly toast cumin, coriander, and fennel seeds in a dry skillet. Keep your eye on them so they don’t burn.

Heat the ghee/coconut oil in the wok. Add the onions and fry for 5 minutes until golden brown.

Add the tomatoes and chilies and cook for further 5 minutes until softened, and let the juices cook off (you don’t want wet eggs!)

Add the garlic, turmeric powder and chili powder. Fry for 2 minutes until fragrant.

Reduce heat to low and add beaten eggs. Stir well to mix onion paste and eggs. Cook for 1-2 minutes, depending on how you like your scrambled eggs (soft or firm).

Turn off the heat. Add salt, toasted spices, and fresh chopped cilantro. Stir gently until just combined.

Enjoy! Serve on/with toast.

SMITH & WOLLENSKY: Smith & Wollensky’s American Steakhouses garner international acclaim for a reason. Their impressive selection of gourmet steaks and seafood is enough to make anyone’s mouth water. Although their Easton location is closed during the shutdown, you can support them by purchasing a gift card at https://www.smithandwollensky.com/. To follow along with Chef Matt as he makes this Beef Stew recipe, go to https://youtu.be/6tM3h1vwp_w .

Beef Stew

Ingredients

MARINADE

Sirloin Tips Diced in 1 Inch Cubes - 3 Lbs.

Red Wine - 1 Quart

Red Wine Vinegar - ¾ Cup

Medium Sized Carrots Peeled and Chopped - 3 ea.

Medium Yellow onions Chopped - 3 ea.

Bouquet Garni (Thyme, Bay Leaf, Parsley, Leek) 2 ea.

Combine all ingredients and marinate for 24 Hours. 2. Remove the beef and pat dry, save the liquid, and Bouquet Garni.

FOR THE STEW

Oil - 3 Tbsp

Marinated Beef

Medium Yellow Onion (Diced) - 3 ea.

Garlic Cloves Minced - 6 ea.

Tomato Paste - 8 oz

Medium Carrots, Diced - 6 ea.

Medium Turnips, Diced - 2 ea

Medium Parsnips, Diced - 6 ea.

Yukon Potatoes, Diced - 6 ea.

Veal Demi Glace - 1 pint

Salt and Pepper to taste

Sear the meat in the oil using a Dutch oven, browning on all sides. Remove the meat and reserve to add later. Do not wash the brown crust (Fond) from the bottom of the pan, sauté the onions until golden brown. Add the garlic and cook for an additional minute, or until fragrant. Strain the remaining contents of the marinade over the onions and garlic, discard the carrots and onions however you want to reserve the bouquet garni. Return the beef to the pot, add the demi-glace, bouquet garni, bring to a boil and then simmer for one hour. Add the tomato paste and the vegetables, bring to a boil and then return to a simmer for another hour. Test the beef for tenderness and season to taste with salt and pepper.

SŌW PLATED: SŌW Plated, located in Upper Arlington on Lane Avenue, prides themselves on sustainability, organic ingredients, and wellness. Their menu offers a wide range of vegan and vegetarian dishes, and responsibly sourced beef, chicken, and seafood. SŌW Plated is closed during the shutdown, but you can support them by purchasing a gift card on their website, sowplated.com/.

Grilled Chicken Baguette

Ingredients

CRANBERRY, FIG, PECAN COMPOTE

Cranberry Jelly - 1 can

Dried Black Figs (Stems Removed and chopped fine) - 7

Cinnamon Stick - 1

Star Anise - 2 Pieces

Water - 1/4 cup

Brandy and flambe - 1/4 cup

Chopped pecans - 1/3 cup

TARRAGON GOAT CHEESE

Goat cheese room temp - 2 cups

Sage leaves chopped fine - 5

CHICKEN MARINADE

Boneless Skinless Chicken Breast - 6 (6 oz ea.)

Cumin - 1 tbsp

Coriander - 1 tbsp

Whole Grain Mustard - 1 tsp

Olive oil - 1/2 cup

SRIRACHA MAYO 1 tbsp of sriracha to every cup of mayo

CRANBERRY, FIG, PECAN COMPOTE: In saucepot combine jelly, figs, cinnamon, star anise, and water.

Bring mixture to a slight simmer then add brandy and flambe.

Let mixture simmer for 2 minutes stirring frequently so it doesn’t scorch.

Remove cinnamon stick and star anise.

Let cool. A

dd pecans.

TARRAGON GOAT CHEESE: Mix cheese and sage together with a pinch of salt and fresh cracked black pepper.

CHICKEN MARINADE: Let chicken set in the marinade for 30 min then right before cooking chicken season with salt and pepper.

SRIRACHA MAYO: 1 tablespoon of sriracha to every cup of mayo

TO MAKE THE SANDWICH

Grill Chicken first then slice in 5 pieces

Spread the Cranberry Fig Compote on the bottom piece of bread, next add sliced chicken, sriracha mayo, arugula, tomato seasoned with salt and pepper, a few sliced red onion and finally topped with the sage goat cheese.

THE REFECTORY: The Refectory, located on Bethel Road, has a menu full of authentic French-American Cuisine. Executive Chef Richard Blondin moved to Columbus from Lyon, France over twenty years ago, and has been providing our restaurant scene with impeccable French food and technique ever since. The Refectory is offering take-home dinners during the shutdown from Tuesday - Saturday until they are sold out. To order, call 614.451.9774 Tuesday - Saturday 10 am - 5:30 pm.

Warm Apple Tarte with Rosemary

Makes 4 individual tarts

Ingredients

Frozen Puff Pastry - 10 ounces

Golden Delicious Apples - 5

Unsalted butter, divided in half - 1/2 cup

Sugar - 1/3 cup and 4 tbsp

Fresh rosemary leaves, chopped fine - 1/2 tsp

Unblemished mint sprigs - 4

Sifted powdered sugar - 3 tbsp

Thaw the pastry and on a floured surface, roll it out to ½ inch thickness. Cut out 4 round, each 5 inches in diameter. Transfer the rounds to a baking sheet lined with parchment or waxed paper and refrigerate at least 25 minutes.

Peel, core and finely dice 1 apple. Place it in a small saucepan with 1/3 cup sugar and half the butter. Cook over low heat until the apple is very soft and the sugar is dissolved to make a spreadable compote. Set the pan aside to cool.

Preheat the oven to 350 degrees.

Cut four 6-inch squares of parchment or waxed paper. Arrange the squares on a baking sheet and sprinkle 2 tablespoons of sugar evenly over the sheets. Place the pastry rounds on top of the sugar and prick the entire surface of the dough with a fork. Spread a tablespoon of cooled apple compote over each pastry round. Sprinkle the rosemary evenly over the compote.

Peel, core and thinly slice the remaining apples. Fane the slices out in a circular pattern on top of the tarts. In a small saucepan, melt the remaining butter. With a pastry brush, coat the tops of the tarts carefully. Sprinkle the remaining 2 tablespoons of sugar over the tarts.

Bake for 18 minutes or until the apples begin to caramelize, turning light golden brown. Serve hot on dessert plates, dusted with powdered sugar and garnished with a mint sprig.

Z CUCINA: Z Cucina’s two Columbus locations - Dublin and Grandview - offer some of our city’s best Italian cuisine. Both restaurants are open for carry out during the shutdown from Monday through Saturday, 5 - 7:30pm, and offer “cocktails to-go” as well as wine and beer. To order, call 614.916.9200 (Dublin) or 614.486.9200 (Grandview). For menus and gift card information visit https://www.zcucina.com/.

House Ricotta

Ingredients

Whole Milk - 2 quarts

Heavy Cream - 2 cups

Fresh Lemon Juice - 1/2 cup

Vinegar - ¼ cup

Kosher Salt - 2 tbsp

Stir well. Simmer on low heat. About 1 hour to 1 hour and a half. When curds have formed, turn off heat and let rest for about 3-4 hours. Skim curds and strain in the colander for 2 hours. Refrigerate and use for antipasto, topping pastas or anything else you would normally use ricotta for.

THE WHITNEY HOUSE: The Whitney House, a Worthington staple since 2014, offers a plethora of internationally influenced American comfort foods. Their extensive drink menu has a selection of over 40 different wines, craft beers, and specialty cocktails. During the shutdown, The Whitney House is offering free carry-out and delivery and donating $1.00 to the Worthington Resource Pantry for every bottle of wine sold. All their wine selections are half off, and they are offering three cocktails that can be poured over ice at home. For more information visit http://www.thewhitneyhouserestaurant.com/.

Whitney House Tomato Jam

Ingredients

Whole SanMarzano Tomatoes - 28oz can

Red Wine Vinegar - 1 cup

Sugar - 1 3/4 cup

Red chili flake - 1 1/2 tbsp

Add all ingredients to a pot

Gently stir together over medium heat

Simmer and reduce by half

Cool

**Important: Tomato Jam should be chunky! Spice up a Grilled Cheese, top off your Mom’s Meatloaf, pair with fries, or enjoy by the spoonful!