Experience Mother’s Day Brunch at Columbus’ hottest new destination restaurant, Latitude 41 Chef Dean James Max and Chef Tony Miller will delight you with an incredible array of dishes featuring their signature fresh, local ingredients prepared in exciting ways, including; Caesar Salad Station, Chef-carved Prime Rib and Leg of Lamb, Made-to-order Omelets and a tantalizing selection of desserts.

Thursday, May 15th 5pm-9pm
Come see why this downtown Columbus original event has become a local legend......chances are you'll recognize some famous faces such as Mayor Coleman, local CEO's & celebrities or even your neighbor. Come join in the fun!!!

This annual, adults-only fundraiser features nearly 100 central Ohio restaurants and bars serving appetizer portions of their signature dishes and specialty drinks. Guests “graze” their way through the Zoo enjoying live entertainment on stages scattered throughout Zoo grounds. Come with friends, wine and dine your business associates, entertain your out-of-town guests, or reward hard-working employees—don’t miss Columbus’ best summer party!

Proceeds from Zoofari 2008 benefit the Columbus Zoo's conservation and education programs. Creative dress is encouraged.

$95 through June 9, 2008
$115 after June 9, 2008
$150 the day of Zoofari

Well it’s that time of the year again. Spring is upon us and it’s a bountiful period in the fields. Field greens such as Tatsoi, Pac Choi, heirloom lettuces and even Bordeaux spinach are plentiful. Heirloom beets and early season heirloom carrots are making their way onto the plates. Micro herbs and shoots are all becoming abundant.

It’s a great time here at Latitude 41 as well. With all of the wonderful produce coming to market dishes become lighter, new dish possibilities present themselves and we begin our sprint to keep up with the rapidly changing lists of ingredients that are available. Take for example our new spring fennel and arugula salad. We combine young shaved fennel, sunchokes and baby arugula in a blend of flavors that is both light and refreshing. Pair those flavors with dried tart cherries, sweet and spicy pecans, and yogurt dill vinaigrette and you have a dish that is incredibly flavorful yet healthy enough to help get back into our summer clothes. The season is all about light flavors and lighter calories and fat content. Our seared ahi tuna is both a tribute to the coming season and a farewell to the previous one. It combines tender pea tendrils with fresh soy beans, and a gingery sesame soy vinaigrette with fabulous ahi tuna that is entering the last month of its peak season.

Spring time doesn’t just bring change to the fields but it is also the time of the year where winter fish become less plentiful in the fish markets and great local walleye, and trout become more readily available. As for our salt water fish, striped bass, halibut reign supreme and sport fish such as marlin, and pompano are now abundant. Our Moroccan spiced marlin with carrot kemia, a slow cooked and spiced dish of carrots, onions, fresh herbs and yogurt, go incredibly with a wonderful coriander vinaigrette.

Spring also brings with it lamb and pork. Our rosemary scented spring lamb with spring bean cassoulet is made with some of the best available spring beans and vegetables and baked in a crock topped with herb breadcrumbs. It’s just an incredible way to spend your evening. Some fantastic wine, great food and great friends. Isn’t that what life is truly all about?

Unfortunately we must bid a fond farewell to some of our favorite ingredients as celery root, winter root vegetables have breathed their last gasps before disappearing until next season. Blood oranges and meyer lemons have seen their last light for the season and some of our favorite fish such as tuna and cobia leave us again until fall.

Those are some of the things happening here at Latitude 41 this month. Please come and join us to see what other delectable treats are in store for you as we take you through the rest of the year. Until next month, life is too short to eat bad food!! Ciao!

Everybody polish up those margarita glasses! Do we have a great recipe for you today. One of my favorite things to do is have some friends over for some great food, good times and some great drinks. This is a wonderful way of creating a very fresh, and refreshing drink that is very much in season and very good in warm weather. I recommend using a silver or anejo tequila of good quality. My favorite brands include Corazon, Patron and Cabo Wabo but you can use anything you’re in the mood for. Until next month, Enjoy!

Zoofari
Saturday, June 21st
7:30 pm

North Market Culinary All-Stars
Summer Chef series dates
Wednesday, July 16th 6:30pm-8:30pm
Saturday, August 16th (farmers' festival) 10am-12pm
Wednesday, November 5th 6:30pm-8:30pm

To entice and excite your palette as Chef Tony 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 course tastings and $95 per person with wine pairings.

We all know how stressful your wedding plans can be. So alleviate some of your worries by hosting your rehearsal dinner or wedding brunch here at Latitude 41 and let us take care of some of the work for you! We have several different packages to choose from featuring canapes, passed appetizers, three, four, and five course menu options as well as wedding brunches. From customized menus with photographs, to signature cocktails catered to your theme of your event, make memories at Latitude 41 that last a lifetime! Please contact Tammy Geiger to plan your event at 614-233-7513 or tammy.geiger@renaissancehotels.com.

For those not familiar with Meyer lemons they are originally from China and are thought to be a cross between standard lemons and mandarin orange. It’s that mixture that causes them to be sweeter and a little deeper yellow colored than your typical lemon. The flavor that they impart into this light flavored springtime martini is sure to make it an instant classic. To make the rosemary simple syrup simply bring 1 cup of water, 1cup of sugar to a boil with a few sprigs of rosemary, turn it off and let it steep until cool. Place it in a well washed wine bottle and you’ll have it for get-togethers for the rest of the season. Until next month. Enjoy!

Well it’s almost that time to break out the grills settle into your favorite lounger and crack open a beer. Trust me, I’m just about ready for the season. And, to help get you ready I’ve got a great recipe using a great cut of meat called the skirt steak. It’s a flavorful cut that is very thin and thusly takes marinade very well. It’s also a very flavorful cut of meat that is best served cut across the grain and really tastes great cooked to any doneness you desire. If steak isn’t your thing this marinade is very versatile and can be used with any type of meat, poultry, seafood, Even grilled vegetable. The only variance would be marinade time. Throw a couple of tortillas or garlic bread on the grill with it and you’ve got something special. Enjoy!

In our latest podcast "Live at the Horseshoe "Home of the Buckeyes", Chef Dean James Max has come to your rescue in this month's recipe!
Chef Dean James shows you how to make Sweet Corn and Coconut Curry Soup and Asian noodle salad with beef marninated.