New Year Champagne Celebration: Surf and Turf

Make it a sparkling date night to remember with this elegant, hands-on cooking class just in time for the new year. Guided by Chef Shawnie Kelley, you and your partner (or favorite plus-one) will craft a luxurious 4-course Surf-n-Turf menu—starting with a bright winter salad, followed by golden Mini Crab Cakes with zesty remoulade, tender Petit Filet basted with herbed compound butter, and a decadent Chocolate Soufflé. Whether you're toasting to new beginnings or savoring the year’s final moments, this romantic culinary evening is the perfect way to celebrate.

On the Menu:

Winter Salad with Citrus and Champagne Vinaigrette: A bright, refreshing mix of seasonal greens, shaved fennel, and citrus, dressed in a tangy Champagne vinaigrette—perfect for starting the meal with color and crunch.

Mini Crab Cakes with Remoulade: Golden seared mini crab cakes, packed with sweet lump crab and herbs, served with a zesty, creamy remoulade for dipping.

Petite Filet with Herbed Compound Butter: Tender, pan-seared filet mignon finished with a melting pat of garlic-herb butter—rich, savory, and effortlessly elegant.

Chocolate Mousse with Champagne Whipped Cream: A silky dark chocolate mousse topped with bubbly-infused whipped cream and festive garnish—a sweet and celebratory finale.

During dinner, we will toast the New Year with a few glasses of bubbly while eating in the Mixology lab against the sparkling backdrop of the Columbus skyline.

Host or Publisher TheMix@columbus state