Vonn Jazz & Blues Amplifies Excitement and Flavor with New Chef, New Menu

Vonn JazzCOLUMBUS, Ohio—Vonn Jazz & Blues, known as the premiere venue for live jazz in Columbus, is amplifying excitement to new levels by naming Mike Black as its executive chef and introducing a new menu, laced with Caribbean, Asian and Southern Creole specialties that complement the chic jazz and blues supper club.

Chef Black, most recently a chef in Charleston, South Carolina’s Caviar and Bananas Restaurant, is also credited with opening the Burgundy Room in Dublin, along with Columbus’ G Michaels, Alana’s and the Metropolitan Seafood Grill.  New culinary masterpieces range from the tasty and popular Southern Style Potato Skins, filled with barbequed pork, greens, black eyed peas, smoked cheddar and a chipotle sour cream to the Caribbean-influenced Mahi Tacos with red cabbage, pineapple, sausage, cilantro and sour cream along with Chef Black’s favorite on the menu, a South Carolina inspired Duck Confit Sandwich, slow-cooked and cured duck legs with aged Gouda, black pepper mayonnaise, fig jam and pickled red onion.

“The new Vonn menu has something for everyone with new selections that are a little more upscale,” says Black. The tuna is flown in from Hawaii for the Arborio Encrusted Tuna, served rare with edamame succotash, baby bok choy and pickled local cucumbers. “I believe in using local farm products and will cook seasonally,” adds Black. “The dishes are extremely fresh, with much of the produce, meats and poultry coming from six or seven different Ohio farms.”

More delectable dishes on Mike Black’s Vonn menu include the Boneless Ohio Pork Chop, served with slightly spicy sweet potatoes, collard greens and Bourbon caramel sauce; Filet Mignon with Lobster Tail, potatoes au gratin and asparagus; Pan Seared Salmon; Macadamia Encrusted Grouper and the Grilled Ribeye served with local summer squash and blue cheese cream sauce.  Portobello Mushroom Ravioli is served with local vegetables, mushrooms and a light goat cheese cream sauce while the Chicken Caprese Linguine is made with fresh mozzarella and local basil.  Diver Sea Scallops are served with bacon corn risotto, sautéed spinach and Shiraz syrup.  The Pan Seared Chicken Breast is made special with Ohio sweet corn, mushroom risotto and sautéed spinach.

Additional choices range from appetizers that include Sliders of Pulled Pork, Andouille and Bacon Blue Burger; Fried Brie Wedge; Lamb Egg Rolls and Fried Risotto Cakes.  The Seafood Jambalaya is classically prepared with andouille, rice, mussels, shrimp, scallops and fresh fish while the Vonn Fancy Italian Sandwich with Soppressata, ham, coppa, blue cheese mousse, tapenade and roasted tomatoes is another special treat.

“The new Vonn menu also includes unique dishes from the former menu, like the Shrimp and Grits, Steamed Mussels, Jerk Chicken Sandwich and Chicken and Waffles,” adds Chef Black.  We are combining guests’ favorites with new dishes from around the world and always using fresh, local ingredients.  The result is an exciting supper club menu! ”

Von Jazz is known as a lavish Columbus supper club where patrons dine under crystal chandeliers in a romantic atmosphere.  It is located at 245 East Campus View Boulevard, Columbus, Ohio, 43235 and open for dining and live entertainment every day of the week from 5 p.m. – 1 a.m. Fridays and Saturdays, from 5 p.m. – 11 p.m. Thursdays, and 5 pm – 10 pm Sunday though Wednesday, with reservations recommended. Performance highlights in September include Nick Moss on September 3, Kenny Neal scheduled for September 9 and Gene Walker and Sabrina Tutstone on September 10.