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Make your favorite Easton dishes at home with these free recipes

What’s better than a meal out in a restaurant? A restaurant-worthy meal in your own home, where you can put your feet up and relax after you’re done cooking.

We’ve put together recipes for some of our favorite dishes from Easton restaurants for your culinary pleasure. Bon Appetite!

Restaurants sharing recipes include:

Cooper’s Hawk recipes

Cooper’s Hawk is home to delicious recipes that pair wonderfully with their wines. Now you can bring your favorite varietal home and cook a meal that’s just as amazing!

Maple Mustard Pretzel Crusted Pork recipe

Maple. Mustard. Pretzels. Pork. Just saying those words together is enough to make your mouth water.

Try this recipe and prepare to be amazed! 



8 3 oz. Pork Tenderloin Medallions (Berkshire or Duroc breeds of pork are best and offer the most flavor) 2 tbsp. Unsalted Butter, Melted Kosher Salt & Fresh Cracked Black Pepper to season Maple Mustard Glaze: 6 tbsp. Whole Grain Mustard 1 tbsp. Dijon Mustard 3 tbsp. Maple Syrup
Glaze Instructions
Mix ingredients well to combine and set aside.

Pretzel Crust ingredients
8 oz. Unsalted Butter, Softened
1 tbsp. Whole Grain Mustard
1 ½ tsp. Dijon Mustard
¼ tsp. Kosher Salt
¼ tsp. Fresh Cracked Black Pepper
4 tsp. Maple Syrup
2 oz. Panko Bread Crumbs
2 oz. Salted Pretzels, crushed into a medium/fine crumb mixture

Crust instructions 
1. Place softened butter in kitchen aid mixer with the paddle attachment.
2. Mix butter on speed 2 for 5 minutes until butter is soft, fluffy and smooth.
3. Add mustards through maple syrup and mix until fully incorporated, about 2 minutes.
4. Add bread crumbs and pretzels and mix at speed 1 for about 1 minute until crumbs are fully incorporated.  Wrap crust in plastic wrap in a 2” diameter tube and refrigerate until firm.  When firm, slice 8-1/4” slices and keep cold.

To finish pork:
1. Preheat grill to medium high and a broiler to medium high.  Brush pork medallions with melted butter and liberally season with kosher salt and fresh cracked black pepper.
2. Begin grilling the pork medallions.  About half way through the cooking process, brush the maple mustard glaze on the top and sides and continue cooking until they are medium, about 145 degrees with a thermometer.
3. Move the pork medallions onto a sheet pan and top them with the pretzel crust and place under a broiler until they are golden brown.
4. Serve with your favorite vegetable and potato dish.

Step-by-step instructions
Watch as a Cooper’s Hawk chef shows you how to make Maple Mustard Pretzel Crusted Pork.

Cooper’s Hawk Gnocchi Carbonara recipe

This decadent recipe will have everyone asking for seconds! View the instructions below or watch the how-to video!

Gnocchi Carbonara ingredients
2 tbsp. Extra Virgin Olive Oil
2 tbsp. Butter
2-1/8” Thick Slices Pancetta, cut into 1/4’”x1” slices
20 oz. Cooked Gnocchi, Precooked and Cooled (Use store bought or use recipe below)
2 each Garlic Cloves, Thinly Sliced
1/2 cup Cooper’s Hawk Lux Chardonnay 
1 cup Fresh Chicken Stock
2 ½ cups Heavy Cream
Kosher Salt and Fresh Cracked Black Pepper to Taste
2 tbsp. Fresh Sage, Finely Chopped
½ cup Peas
1/3 cup Reggiano Parmesan Cheese, Grated

Carbonara instructions
1. In a medium-hot pan, add 2 tbsp. Extra Virgin Olive Oil and 2 tbsp. of butter.  
2. When butter melts and turns slightly brown, add sliced pancetta. Toss until pancetta starts to brown. 
3. Add gnocchi and toss until gnocchi browns slightly, 3-4 minutes. Remove gnocchi from pan after browning.
4. Add Garlic and toss until garlic softens, about 1 minute.  Do not brown garlic.
5. Add wine and reduce by half, add chicken stock, reduce by half and add cream and bring to simmer. 
6. Begin to reduce sauce and add gnocchi and simmer until the sauce coats the back of a spoon.   
7. Season to taste with kosher salt and fresh ground black pepper.   Add sage, peas and ½ of the Parmesan cheese and stir to incorporate.
8. Remove to a platter and garnish with freshly shaved Parmesan Cheese.
Options:  Add pulled chicken or shrimp to the gnocchi after the cream has begun reducing.
How to make fresh Gnocchi 
1 Pound Golden Yukon Potatoes
3 to 4 Large Egg Yolks
1/2 cup Freshly Grated Parmesan Cheese
1/4 tsp. Freshly Grated Nutmeg
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

1. Bake the potatoes in a preheated 400 degrees F oven for one hour until fork tender.  Let sit until cool enough to handle, cut in half, and scoop out the flesh.
2. Pass the potatoes through a potato ricer. 
3. Make a mound of potatoes on a table or work surface with a well in the middle, like making pasta, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. 
4. Mix in the potatoes and mix well with fingers. Sprinkle 1/2 cup of flour over the mound and, using your fingers, press it into the potatoes. 
5. Fold the dough over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (do not to knead it.) Work any dough clinging to your fingers back into the dough. 
6. If the mixture is too dry, add another egg yolk or a pinch of water. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. 
7. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, test again.
8. Keeping work surface and dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch 
9. As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper.
10. When ready to cook, bring a large pot of water to a boil and add a few tbsp. of salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. 
11. Remove the cooked gnocchi with a skimmer, shake off the excess water, toss with a bit of oil and cool on a sheet pan in refrigerator until ready to use. 
12. Cut into 1/2-inch-long pieces. 
13. Lightly flour the gnocchi as you cut them. You can cook these as is or form them into the classic gnocchi shape using the back of a large fork.

Recipes from Mitchell’s Ocean Club

Everyone loves dining at this upscale eatery. Now you can enjoy the same delicious meals at home!
Check out the recipes below—and happy cooking!

OC’s Blackened Red Snapper

This delicious fish is greatly enhanced with a delicious champagne reduction, spinach, and jalapeno corn tartar sauce.

Watch the how-to video
Watch as the chef makes Blackened Red Snapper in the OC kitchen.

Ingredients for the fish

1 8 oz. portion fish (varies by location)
Kosher salt – to taste
2 tbsp. seafood seasoning
1 tbsp. blended oil for the fish
1 tsp. clarified butter

Instructions for the fish
1. Season fish with salt and dredge one side in seafood seasoning
2. Blacken fish on cast iron skillet, place on sizzle platter with oil and finish in the oven

Ingredients for the spinach
1 tsp. blended oil 
1 ounce red onion, julienne
2 ounces spinach, wilted
1 tbsp. balsamic vinegar
kosher salt to taste

Instructions for the spinach 
1. Heat medium sauté pan until almost smoking.
2. Saute onion in oil until softened.
3. Add spinach and toss, season with salt and deglaze with balsamic.
4.** only wilt the spinach—do not completely cook**

Ingredients for champagne reduction 
Shallots, sliced
Garlic, minced
Thyme sprigs
Sprigs parsley stems
White wine
Bay leaf
Clam stock
Warm heavy cream
Kosher salt to taste
White pepper

Instructions for champagne reduction
1. Combine first set of ingredients in heavy bottom pot and reduce by 1/2.
2. Add second set of ingredients and reduce by 1/4.
3. Combine third set of ingredients, to make slurry, and whisk into reduction. Bring to boil.
4. Strain through a fine mesh strainer.
5. Garnish with truffle slices and white truffle oil.

Ingredients for jalapeno corn tartar sauce
Sweet pickle relish
Capers, rinsed and chopped
Shallots, minced
Italian parsley, minced
Kosher salt
Black pepper
Dijon mustard
Kernel corn
Jalapeño, brunoise 

Instructions for jalapeno corn tartar sauce
1. Combine all ingredients in a stainless steel bowl and adjust seasoning with salt and pepper.
2. Label, date, and refrigerate.
How to finish and present the dish
Place champagne reduction on front half of a large oval plate
Drain wilted spinach in a 1/3 pan lined with a wire rack
Center fish on plate, with thicker edge facing the guest.
Place drained spinach on back side of fish, partially covering tail.
Place dollop of tartar on top of fish and garnish with herb mix.

OC’s Truffle Mac & Cheese

The name alone is enough to make you drool. Wait until your guests taste it! This mac & cheese recipe is a hands down winner.

Watch how to make OC’s Mac & Cheese

Macaroni and cheese ingredients
6 oz. large macaroni
4 oz. heavy cream
1 oz. beer, lager or miller lite
*1 fondue cheese pack (see recipe)*
Kosher salt to-taste
Ground white pepper to taste
3 pieces sliced black truffles
1 tsp. white truffle oil
1 tbsp. Parmesan, shredded
1/4 tsp. herb mix

Fondue cheese pack ingredients
2 oz. Velveeta, shredded
1 oz. Tillamook cheddar, shredded
1 oz. Swiss, shredded

Instructions for Mac & Cheese
1. Bring cream and beer to a boil and add cheese pack and macaroni
2. Simmer until hot throughout
3. Season to taste with salt and white pepper
4. Plate mac and cheese in a small oval side dish
5. Top with truffles, truffle oil and parmesan
6. Garnish with herb mix.

For cheese pack
1. Portion cheese individually into portion bags
2. Do not mix cheese together and then portion

OC’s Goat Cheese Ravioli

Creamy goat cheese and shitake mushrooms pair up to make this divine recipe.

Watch the how-to video
Ingredients for the ravioli filling
Note: the following yields 1 quart. Be sure to proportion accordingly to number of servings.
2.2 pounds goat cheese
2 eggs
1/4 cup basil chiffonade
2 tsp. minced garlic
To taste kosher salt
To taste ground white pepper
Instructions for the ravioli filling
1. Combine first four ingredients until smooth, do not over mix
2. Season to taste with kosher salt and white pepper
Ingredients for the sauce
6 per serving ravioli
1 tbsp. olive oil
2 tbsp. shiitake mushrooms, fine julienne
1 tbsp. sun dried tomato
2 ounces white wine garlic sauce
1/2 tbsp. butter
Kosher salt to taste
Ground white pepper to taste
1/4 tsp. basil, chiffonade
5 drops truffle oil
1 tsp. goat cheese
1/4 tsp. chives, minced
Instructions for the sauce
1. Cook ravioli in rapidly boiling water until they float
2. Once ravioli are about half cooked, heat a small steel sauté pan over medium high heat, add olive oil
3. Add shiitakes and cook for 30 seconds, add tomato and cook for 15 seconds
4. Deglaze pan with white wine garlic and immediately mount with butter
5. Remove from heat and add drained ravioli, season to taste with kosher salt and white pepper
6. Arrange ravioli around the bottom of a hot large pasta bowl with the tips up
7. Top ravioli with the sauce and garnish with truffle oil, goat cheese, basil and chives

Smith & Wollensky recipes

Make the same decadent meals you’d eat at Smith & Wollensky in the comfort of your own home. Bonus: cooking burns calories!

Lobster Mac & Cheese

Lobster is delicious enough on its own. Pair it with mac & cheese and you have heaven on a plate. 
Make some for your family!

Watch the how-to video

Lobster Mac & Cheese ingredients
2 cups shallots, chopped
½ cup garlic, chopped
1 qt. white wine
1 qt. heavy cream
3 ½ cups half & half
2 tsp. black pepper
3 small cubes chicken bouillon
1 cup parmesan cheese, grated
1 cup provolone cheese, grated
1 cup Monterey jack cheese, grated
1 ½ cups cheddar cheese, grated
1 ½ lbs. 81 elbow macaroni (cooked al dente)
½ cup flour
¾ cup butter
½ cup truffle oil

Topping ingredients
1 cup Japanese breadcrumbs (panko)
½ cup truffle oil
2 oz. chopped lobster meat
salt & pepper (to taste)
Lobster Mac & Cheese Instructions
1. Sweat garlic and shallots in ½ cup butter until translucent
2. Add white wine and reduce by half
3. Add in heavy cream, black pepper, chicken bouillon, half & half
4. Bring to simmer.
5. In a small saucepan, create a roux by melting the remaining ¼ cup of the butter then mixing in flour.
6. Whisk continually until light blond.
7. Add roux to simmering mixture to thicken.
8. Simmer an additional 10 minutes.
9. Add in all cheeses and truffle oil.
10. Blend mixture in covered blender.
11. Return to saucepan and bring back to a simmer.
12. Add in pasta.
13. Add salt & pepper to taste.
14. Allow to cool.

Topping instructions
1. Combine all ingredients (except lobster meat) and mix well.
2. The resulting bread crumb mixture should have a moist appearance and texture.
3. Place macaroni and cheese into casserole 8 oz. dishes and evenly spread the topping over each dish
4. Add 2 oz. chopped lobster and bake at 350 degrees for 25 minutes or until the topping is golden brown.
5. Serve immediately.

Gevalia Coffee and Cocoa Rubbed 14 oz. Filet

Coffee, cocoa, and filet mignon. What an amazing combo! At Smith & Wollensky, it’s broiled, then topped with ancho chili butter and crispy angry onions. And now you can make it at home!


Watch the how-to video


Steak Rub ingredients 
4 oz. ground coffee 
4 oz. cocoa powder 
2 oz. cinnamon
4 oz. porcini mushroom
4 oz. kosher salt powder

Steak rub instructions
Combine ingredients, then rub on steak with a steak knife

Ancho Chili butter ingredients
1 lb. butter 
1.5 oz. ancho chili 
1.5 oz. roasted garlic 
.25 oz. cilantro 
.5 oz. scallion 
.25 cup lime zest 
½ tbsp. lime juice 
1 oz. Kosher salt 

For preparation instructions, watch the video above.


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