Here's a great holiday cocktail recipe to warm you up!

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When I’m in the mood for something warm and comforting, I like to have a nice hot bowl of creamy New England style clam chowder. Here’s my favorite clam chowder recipe, it makes about eight or 10 servings:

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As we near the end of another year, I would like to share how incredibly grateful I am for your continued patronage and support of Cameron Mitchell Restaurants.

Here at CMR, we are thankful for both our Guests and for our outstanding Associates who help make each Guests' visit a memorable experience.

It's hard to believe we will be celebrating 20 wonderful years in 2013, and we look forward to sharing many more memories with you.

On behalf of all of our Associates, may your holiday season and New Year be filled with good health and much happiness.

Happy Holidays!
Cameron MitchellRead More >

As you probably know, the popularity of Pinot Noir has really exploded in the last several years. But what a lot of people don’t know is how much fun it can be to explore how differently this grape behaves depending on where it’s grown. A French Burgundy may taste quite different than a Pinot Noir produced in California, which may also taste unlike one from Oregon. 

Thanksgiving is the perfect time to showcase the versatility of Pinot Noir. It goes well with all the flavors of the day—turkey, stuffing, cranberries—you name it. I recommend purchasing a bottle or two from each region (depending on how many guests you’re serving) and taking advantage of the holiday to sample each one. You could try a Louis Jadot Burgundy from France and a Pinot Noir from the Russian River Valley or Santa Lucia Highlands in California or one from Oregon.

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I like to have something light and sweet for my out-of-town guests to nibble on in the morning while I’m preparing my Thanksgiving trimmings. These muffins are absolutely delicious with a cup of coffee on a chilly Thanksgiving morning.
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If you’re a fan of discovering great menu items, I think you’ll enjoy exploring this MonkeyDish feature as much as I did being a contributor.

MonkeyDish is the website for Restaurant Businss magazine. The site shares ideas, trends and business tools. Every once in a while they’ll ask a few of us to contribute to “The Clean Plate Awards.” It’s a collection of top picks of the best dishes we’ve recently enjoyed.


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If you’re looking for a great fall recipe, my Ohio Maple Syrup Brûlée is absolutely delicious on a crisp autumn day. This recipe serves eight people.
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There are countless ways to prepare and serve fish, but every cook should know this simple salmon preparation that highlights the flavor of the fish without overpowering its delicate flavor. Read More >

We give thoughtful consideration to each selection when creating the wine list at Ocean Prime.
 
It’s our priority that Ocean Prime Guests enjoy a wide-ranging assortment of first-class wines from a variety of regions around the globe. Our unparalleled array of wines by the glass allows you to try pairing a different, high-pedigree wine with each course. 
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We’re beefing up our menu—naturally.

Ocean Prime’s newest feature is a delicious Black Falls Natural Angus® strip steak. I recently had the opportunity to travel directly to the source and visit one of the Black Falls Ranches in La Salle, Colorado—right in the foothills of the Rocky Mountains.
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