Wild-to-table dining at OMNIMAX Dinner Date July 18

FOR IMMEDIATE RELEASE: June 3, 2025
MEDIA CONTACT: Cody Hefner (513) 608-5777, chefner@cincymuseum.org

OMNIMAX Dinner Date features wild-to-table meal July 18

Untamed American flavor inspired by National Parks Adventure; tickets available June 10

CINCINNATI – Cincinnati Museum Center (CMC) is once again supersizing dinner and a movie. Their OMNIMAX® Dinner Date offers you a dome-cooked meal and an immersive film experience that takes a date night classic to the next level. The series is taking guests into the heartland with native herbs, fruits and vegetables for flavors that take you back to the roots of the American landscape. Limited tickets go on sale June 10.

OMNIMAX® Dinner Date’s July 18 National Parks Adventure meal features untamed American flavors, spotlighting fruit, vegetables and herbs that flourish across the American landscape. Chefs took notes from the film’s stunning journey across the nation’s National Parks. Wild prairies speckled with wildflowers sprawl across the screen and sandstone and granite monoliths tower overhead as National Parks Adventure takes you into the untamed beauty of the American West. Before the three-course meal enjoy a picnic basket of snacks – safe from any pilfering bears.

Tickets are $150 per person and include a three-course meal, beer and wine and OMNIMAX® screening. Dinner starts at 6:30 p.m. Tickets are available atcincymuseum.org/omnimax-dinner-date.

Starter: Three Sisters Salad with Heirloom Hominy & Beans, Farm Fresh Corn, Squash & Green Beans and Herb Vinaigrette
A starter dish celebrating the three sisters (corn, squash and beans) gown by Indigenous people for centuries. Help make the vinaigrette with fresh native herbs and mix the salad ingredients together to start your meal.

Main Course: Smoky Bison Brisket, Wild Rice-Pecan Pilaf, Local Mushrooms and Pickled Garlic Scape Salsa Verde
Featuring North America’s largest animal, your main course complements the earthiness of bison with wild rice and pecans alongside local mushrooms. A pickled garlic scape salsa verde brings bright flavors to the dish. Toast the pecans and make the pilaf to complete your main course.

Dessert: Wild Blueberry & Hazelnut Crisp, Birch Syrup and Whipped Cream
Dessert is a decadent journey into the remote, rugged regions of the American wilderness where wild blueberries and native hazelnuts grow in abundance. Wild birch syrup adds sweetness and moisture to the buttery oat crisp. Whisk up your own lightly whipped cream to bring the dessert home.

Inspired by some of the museum’s favorite giant screen films, OMNIMAX® Dinner Date curates a themed three-course dinner and shows you the techniques to pull it all together. With over 20 OMNIMAX® films to choose from, CMC’s food service partners the SSA Group can find menu inspiration to create a seafood feast, dinner fit for royalty and bites that are out of this world.