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Daily Crave

Dine Originals dinners at Decorators Show House

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There's a neat new dining component to this year's Decorators Show House, a Columbus Museum of Art fundraiser that showcases the work of local interior designers. Dine Originals Columbus has partnered with the event to throw elegant outdoor dinners catered by local restaurants at the Bexley mansion chosen as this year's Show House.

It's a pretty good deal, too, at $35/ticket (and that includes a glass of wine). Tickets can be purchased at columbusmuseum.org, and here's the lineup of menus:

G. Michael's Spring Garden Dinner, April 25

English Pea Vichysoisse with mint oil
Grilled Asparagus with Sweet Corn Johnnycake, gravlax, lemon-tarragon vinaigrette and creme fraiche
Smoked Ohio Lamb Rack with new potato salad and honey-dijon reduction
Grand Marnier-macerated strawberry tartlette with amaretto pastry cream

The Top Steak House's Traditional Maine Lobster Bake, April 30-May 1
1 pound Maine whole lobster
Grilled corn on the cob
Buttered red skin potatoes

Hubbard Grille's Eclectic Taste of the Short North, May 2
1st course: Poached Egg Salad with crispy duck cracklings, mixed pbaby spinach and yellow tomato and mozzarella "eggs"
Entree: Wasabi Soft Shell Crab Rangoon with leek spinach creamy potsticker, Chinese black rice and sweet soy drizzle
Dessert: Funky Monkey Banana Split: gelato, homemade marshmallow, peanuts and hot fudge sauce

Skillet's Heritage & Heirloom Dinner, May 7
Three courses, TBA

The Refectory, May 8
Hors D'oeuvre service
Seafood Coulibiac in Pastry finished with a lobster sauce
Roasted Pork Tenderloin with green peppercorn sauce
Refectory seasonal dessert

Barcelona's Spring in the French Countryside, May 9
Apps: Duck confit on polenta cakes; baby baked brie, blue cheese mouuse on toasted baguette
Salad: Fresh arugula salad with strawberries, dried black mission figs, chevre, candied pecans and a lemon-thyme vinaigrette
Entrees: Pan-seared grouper with lemon beurre blanc; Beef bourguinonne with burgundy demi; Purple potato puree; Haricot verts and baby carrots
Dessert: Rhubarb and strawberry pie with chantilly cream