Cameron Mitchell Restaurants will be closed on Monday, May 28th in observance of Memorial Day.
Review By: Ben Zenitsky, Columbus Monthly, September 2010For many, bartending is little more than a job that pays the bills. For others, it’s a profession, even an art form. Cris Dehlavi fits firmly into the latter category.Originally from Tucson, Arizona, Dehlavi has been a mixologist at M—the Cameron Mitchell restaurant at Miranova, 2 Miranova Pl.—for eight years. In July, she won an intense competition at Mozaik Modern Lounge & Tapas (51 Vine St.) that pitted her against other local crafters to see who could make the tastiest, best-looking and most-creative cocktails. The five-week event was modeled off the Food Network show “Chopped,” in which four competitors battle through three rounds (with one getting eliminated at the end of each) to make the best dish using a batch of secret ingredients they’re given right before the clock starts. Up against stiff competition and some fairly stiff drinks, Dehlavi emerged victorious with a final round dessert cocktail that incorporated a mouthwatering meringue she made on the spot from scratch to complement a secret ingredients list that included Ciroc Red Berry Vodka, pistachio ice cream, toasted almonds and Pimm’s Cup. (Full disclosure: I was one of the judges.)Her prize is an all-expenses-paid trip for two to Las Vegas.During her interview with Columbus Monthly, she spoke from a hotel room in New Orleans, where she was participating in the annual Tales of the Cocktail festival (basically the Arnold Sports Festival of the liquor world), working as an apprentice for and representative of Cointreau liquor. “I’m basically at their mercy,” Dehlavi said of the brand. “It’s work, but it’s very cool work, and the networking here is amazing.”Before the “Chopped” competition at Mozaik, Dehlavi said she practiced by experimenting with different ingredients, flavors and combinations. “I was looking for any secret weapon, any cool trick that I could do,” she said.“She always has great poise and presence behind the bar, “ says former Martini Park bartender Brandon Bowsher (himself featured in “After Dark” in the December 2009 issue), who promoted the event. “She knows exactly what she’s doing. Even if she’s working with a product she’s not familiar with, she gets familiar with it real quick.” It’s an attribute, he says, that distinguishes the mixologists from the bartenders.Bowsher, now with BSquared Entertainment, says a second cocktail competition, “Spilled,” is set to begin at Mozaik on Sept. 12. Dehlavi and the other three finalists will once again compete. “My strategy is to be prepared,” she says. “Also, stay calm and never let them see you sweat.”
Review By: Ben Zenitsky, Columbus Monthly, September 2010
For many, bartending is little more than a job that pays the bills. For others, it’s a profession, even an art form. Cris Dehlavi fits firmly into the latter category.Originally from Tucson, Arizona, Dehlavi has been a mixologist at M—the Cameron Mitchell restaurant at Miranova, 2 Miranova Pl.—for eight years. In July, she won an intense competition at Mozaik Modern Lounge & Tapas (51 Vine St.) that pitted her against other local crafters to see who could make the tastiest, best-looking and most-creative cocktails. The five-week event was modeled off the Food Network show “Chopped,” in which four competitors battle through three rounds (with one getting eliminated at the end of each) to make the best dish using a batch of secret ingredients they’re given right before the clock starts. Up against stiff competition and some fairly stiff drinks, Dehlavi emerged victorious with a final round dessert cocktail that incorporated a mouthwatering meringue she made on the spot from scratch to complement a secret ingredients list that included Ciroc Red Berry Vodka, pistachio ice cream, toasted almonds and Pimm’s Cup. (Full disclosure: I was one of the judges.)Her prize is an all-expenses-paid trip for two to Las Vegas.During her interview with Columbus Monthly, she spoke from a hotel room in New Orleans, where she was participating in the annual Tales of the Cocktail festival (basically the Arnold Sports Festival of the liquor world), working as an apprentice for and representative of Cointreau liquor. “I’m basically at their mercy,” Dehlavi said of the brand. “It’s work, but it’s very cool work, and the networking here is amazing.”Before the “Chopped” competition at Mozaik, Dehlavi said she practiced by experimenting with different ingredients, flavors and combinations. “I was looking for any secret weapon, any cool trick that I could do,” she said.“She always has great poise and presence behind the bar, “ says former Martini Park bartender Brandon Bowsher (himself featured in “After Dark” in the December 2009 issue), who promoted the event. “She knows exactly what she’s doing. Even if she’s working with a product she’s not familiar with, she gets familiar with it real quick.” It’s an attribute, he says, that distinguishes the mixologists from the bartenders.Bowsher, now with BSquared Entertainment, says a second cocktail competition, “Spilled,” is set to begin at Mozaik on Sept. 12. Dehlavi and the other three finalists will once again compete. “My strategy is to be prepared,” she says. “Also, stay calm and never let them see you sweat.”