Thinking of having a holiday party this holiday season? Contact our staff about booking your holiday event with Latitude 41 @ www.latitude41restaurant.com.

Whether a corporate party or just getting a group of your closest friends together Latitude 41 is definitely a culinary experience that lasts a lifetime!

10 CANE THURSDAYS brought to you by 10 CANE & Belvedere!
Classy Cocktails ONLY $5.50!

Appearance by Chef Tony Miller

PLUS!!! Farmers Market with Todd Schriver (Sous Chef @ Latitude 41), Wayward Seed Farms.

In our latest podcast from the Wayweed Farms in Springfield, Ohio, Chef Tony Miller and Chef Dean Jame Max has come to your rescue in this month's recipe! Chef Dean shows you how to make Latitude 41's Prosciutto and Melon Salad. If you think it sounds tasty, just wait until you SEE IT!

The Columbus Food & Wine Affair allows guests to choose samplings from more than 450 featured wines from over 200 international wineries and dine on samplings prepared by some of Columbus' best chefs representing the top restaurants. In addition, guests can bid on silent auction items-with all proceeds going to local chairities including the Central Ohio Restaurant Association, WBNS 10 TV Family Fund, United Way of Central Ohio and Adventure for Wish Kids.

Celebrate the season of summer with a night of romance…live the dream of life in beautiful surroundings, inspired by creative food and voluptuous wine. You enter another world the moment you step inside the lobby of The Columbus, A Renaissance Hotel…a world designed for all of your senses…a world to be shared with someone special. Your destinctive and stylish room will be graced with a bottle of Seduction wine and two glasses…dinner for two ($100 gift certificate) will be waiting for you at the breathtaking Latitude 41 Restaurant…an evening of romance and joy. Memories and dreams…of your life together.

To entice and excite your palette as he takes you on a culinary journey with our “Chef’s Selection Menu” which features the chef’s choice of our finest, hand picked produce and meats from our daily deliveries of fresh, local and organic ingredients. Reservation and participation of the entire table is required. Acquiesce, and allow yourself to be taken on a journey of sights, aromas, flavors and enjoy an experience in food unlike anything you’ve ever had before. Pricing per person $65 for five courses and $95 per person with wine pairings.

O'Brien Cellars started as a romantic dream 20 years ago when Barb and I came to Napa Valley on our third date. She said "I dream of owning land in Napa Valley someday". I thought "I dream of marrying you". I decided that if I could get her to marry me, then I would figure out a way to buy her land in Napa Valley.

UNDER THE TOQUE: Tony Miller credits family, mentors for development as a chef

By DINA BERTA

(Aug. 06) Becoming a chef came naturally for Tony Miller.

Tony Miller, executive chef of Latitude 41 in Columbus, Ohio, began learning to cook at a young age by watching his family members run a venerable restaurant in Los Angeles. He also studied under noted chefs Daniel Boulud and Roy Yamaguchi.

Miller, who grew up picking fresh fruit from his family’s garden in Los Angeles, comes from a long line of cooks, chefs and restaurateurs. His family owns the venerable Harold and Belle’s Creole restaurant just off Crenshaw Boulevard, in his hometown. Other family members have cooked in or owned restaurants in New Orleans and in other towns in Louisiana. Miller says that from the earliest stages of his life he didn’t just learn to cook, he learned to cook well. If the scrambled eggs he made didn’t turn out, they went in the trash and he started over.

Attention to detail and a penchant for fresh ingredients have inspired Miller throughout his career. He has steadily worked his way up from a line cook at a Las Vegas casino hotel to chef de cuisine at a Maui resort. He says he’s made it a point to find good mentors along the way, from Roy Yamaguchi in Hawaii to Daniel Boulud at Café Boulud in Florida. He started working with chef Dean James Max at the Harbor Beach Marriott in Florida.

Max has opened three restaurants for Marriott, including Latitude 41 at the Columbus Renaissance Hotel in Columbus, Ohio. Max turned over the top toque to Miller when the restaurant opened in September.

As executive chef, Miller keeps his focus on fresh and local ingredients.

You’ve learned a lot from cooks in your family, but was it a difficult transition to professional chef?

I started out as a line cook at the Excalibur [Hotel and Casino, in Las Vegas]. I wear my head shaved now so it’s bald, but back then, I would try to pull my hair out every night. It was really hard, but every day it got easier. I learned so many different things.

This is one of my favorite dishes to just snack on with a nice bottle of wine. It comes from the Marseille region of France where vendors sell them hot from street carts for you to much on while walking the streets while shopping or just relaxing. It’s a little bit tricky so be sure to read the recipe all the way through before making. As always, enjoy!

Seared Pacific Reef Snapper with Crispy Rice, Chili Mint Eggplant, Kim Chee Vinaigrette!

The Columbus, A Renaissance Hotel invites you and a guest to experience the tantalizing creations of Chef Dean James Max as he brings the unique talents that have made our own Latitude 41 one of Columbus' best restaurants' to the Windy City as the Celebrity Tour's featured Chef. The Celebrity Chef Tour takes James Beard Award winners and other celebrity chefs on a tour of America in what is tantamount to a “Culinary Tour de Force.” The Tour events will benefit The James Beard Foundation, which recognizes, promotes, and preserves all aspects of the culinary arts.

Enjoy an amazing evening of exquisite cuisine, fine wine and tantalizing treats, as our guests.

Sept. 13, 2007 - 7:00 PM

Mid America Club
200 East Randolph Drive, 80th floor, Aon Center, Chicago, Illinois 60601
312.861.1100

Email Laura Whitehead, Director of Sales and Marketing for tickets at laura.whitehead@renaissancehotels.com

Visit http://www.celebritycheftour.com for more details on Celebrity Chef Tour

Dean James Max is true third generation 'foodie'. His grandfather, a chef at an upstate New York resort went on to open and operate a quaint bed and breakfast in Cape May. His father grew up on a farm in New Jersey and started his own farm on the Eastern Shore of Virginia. Max recalls tending his own pepper patch as a small child and enjoying the bounty of the Chesapeake Bay.

It may be that he inherited his chef genes from his grandfather, but his youth was spent in farm coveralls rather than chef's whites.