Specialty Steaks - Archives

• American Tailgaters Association Establishes Creative Business Alliance With Omaha Steaks
  American Tailgaters Association, LLC, the national tailgating membership organization headquartered in San Antonio, Texas, announced today it has entered into a strategic business alliance with Omaha Steaks. Based in Omaha, Nebraska, Omaha Steaks manufactures, markets and distributes a wide variety of premium steaks, red meats and other gourmet foods nationwide and overseas.
  Author: Kyle Huang - Date: July 5, 2004



• Chattanoogas New Upscale Hotel Features Exceptional Innovative Cuisine
  Benchmark Hospitalitys The Chattanoogan, the new upscale hotel in downtown Chattanooga, serves some of the finest cuisine in the region. The hotel, which opened on April 2, has assembled an impressive culinary team, concept and menus for its three restaurants.
  Author: Lorne Kendall - Date: July 5, 2004



• Eating rare steaks does not increase chances of food poisoning
  If kitchen utensils are kept clean, eating rare steaks does not increase your chances of being struck down with a bout of food poisoning. Researchers at the University of Nottingham, UK, added E-coli camples to steaks and them cooked them rare.
  Author: Josh Loutar - Date: July 5, 2004



• Red Star Tavern, a hip, contemporary version of the classic American tavern
  Red Star Tavern, a hip, contemporary version of the classic American tavern, opened its doors Monday, April 26th at The Town Center of Virginia Beach. Red Star Tavern features steaks, chops and seafood in a clubby atmosphere, along with a unique selection of specialty martinis, beers and an interesting wine list that offers many choices by the glass.
  Author: Lorne Kendall - Date: July 5, 2004



• Twelve Win Through to Final of Scotch Steak Competition
  Twelve Scottish beef producers will be competing to produce the best steaks at the Royal Highland Show later this month and win a top prize of £1000.
  Author: Kyle Huang - Date: July 5, 2004



• Renowned, premium meat company now using SureBeam technology
  The Titan Corporation, innovator of the nation's first electronic pasteurization system for food -- announced today that Omaha Steaks International, Inc., nationally renowned for its premium steaks, red meats and other gourmet foods, has signed an exclusive multiyear agreement with SureBeam to use its patented electronic pasteurization technology on its ground beef product line.
  Author: Martin Collins - Date: March 4, 2004



• Big and bold flavors in a flash
  Hungry for a meal bursting with flavor, but have little time to prepare? Spice rubs, pastes and marinades are a surprisingly simple way to get instant, robust flavor from your favorite summer foods in a flash. In just 30 minutes and with a few ingredients, you can sit back, relax and enjoy your meal.
  Author: Taylor Kent - Date: March 2, 2004



• Julia Child has inspired millions of people
  For over 40 years now, Julia Child has inspired millions of people--from the professional chef to the home cook to beginner--with her passion for food, her gifts as a teacher and her wonderfully honest sense of humor. Julia is the most enduring star still actively appearing on television.
  Author: Taylor Kent - Date: March 2, 2004



• Maverick Ranch’s pre-cooked natural meat products meet guidelines for healthy diet
  The American Heart Association approved two Maverick Ranch Great Gourmet products for Heart Healthy Food Certification last week. This certification means that Maverick Ranch’s Beef Swiss Steak and Beef Stroganoff Great Gourmet entrees fit the criteria for a heart healthy diet. Consumers can now look for the familiar heart-check mark associated with healthy eating on these packages.
  Author: Taylor Kent - Date: September 25, 2005



• Winning steaks at Harrah's hosts Monday Night Football Party
  Winning Steaks Bar and Grill within Harrah's Las Vegas Casino & Hotel hosts a Monday night football party throughout the NFL season. In conjunction with Jack Daniels and Budweiser, Winning Streaks is serving 28-ounce Bud or Bud light drafts for $5 each, five bottles of Bud or Bud light served in a souvenir Budweiser bucket for $15, and patrons may order Jack Daniels beverages in a Jack Daniels logo souvenir cup for $3 each.
  Author: James Sparks - Date: March 2, 2004



• Beef industry to help launch Pizza Ranch steak pizzas
  Funds from the $1-per-head beef checkoff are allowing the beef industry to help Pizza Ranch launch three new steak pizzas. Pizza Ranch will be promoting the new pizzas throughout its 100-plus stores in the Midwest during April and May.
  Author: Martin Collins - Date: March 1, 2004



• Celebrity Chefs share their secrets
  At the Entertainin’ stage this fall, celebrity chefs share their advice, ideas and recipes for home entertaining.
  Author: Taylor Kent - Date: March 1, 2004



• Come for the food, but stay for the view at the new Ritz-Carlton New York, Battery Park
  The Ritz-Carlton New York, Battery Park brings a complete array of dining and drinking venues to downtown Manhattan.  Offering both settings and menus from casual to sublime, the restaurants and bars at the hotel feature modern American cuisine, Bento Box lunches, power teas, a special children's menu, and a Champagne brunch, all conceived and executed with the style and panache associated with The Ritz-Carlton name around the world.

  Lobby Lounge, Afternoon Tea and In-Room Dining

  Traditional afternoon tea, scones, and finger sandwiches are served in the Lobby Lounge Monday through Saturday from 2-5 p.m.  For those with bolder tastes, the Ritz-Carlton New York, Battery Park offers a Power Tea with infused with vodka, foie gras, smoked trout sandwiches, steak tartare and mini stilton cheese soufflés.

  The Lobby Lounge, open from 11 a.m. to 11 p.m. Monday through Saturday, serves more than two dozen wines and Champagnes by the glass, a full cocktail and beer menu plus an extensive wine list.  Available in any of the hotel's bars or through room service, the list ranges from twenty different Opus One magnums to carefully selected boutique wines.

  Light fare, small plates and dessert are served in the Lobby Lounge.  During the warmer months, outdoor terrace seating will also be available.

  In-room dining is provided 24 hours a day and private parties and banquets are available in the hotel's many function rooms.

  Whether visiting for business or pleasure, guests have a wealth of nearby attractions at their doorstep.  Situated along a scenic riverside esplanade next to Robert Wagner Park and Battery Park, the hotel is within close proximity to the trend-setting neighborhoods of TriBeCa and SoHo, the Statue of Liberty, Ellis Island, the Museum of Jewish Heritage and many transportation options including subway, ferry and taxi.  In the near future, the much-anticipated Skyscraper Museum will be located on the hotel's grounds.
  Author: Taylor Kent - Date: March 1, 2004




• Nine Fine Irishmen announces menu concept
  "Are you starving or thirsty” asks the hostess as you walk through the door. So begins the Nine Fine Irishmen emersion. From the friendly bartender behind the imported wooden bar to the unique food and drinks available, patrons at the new pub and restaurant in the New York-New York Hotel & Casino are in for an authentic Irish experience. Opening in July 2003, Nine Fine Irishmen not only will capture the camaraderie and spirit of an Irish pub, but also will give visitors the chance to sample the diverse regional specialties that Ireland has to offer.
  Author: James Sparks - Date: March 1, 2004



• Success formula for Wisconsin holiday cooking
  On the global stage, Americans are not generally thought of as patient, traditional people. More likely, we're labeled as brash, charge-ahead mavericks. But when it comes to holidays, we're downright sentimental, especially about our foods.
  Author: Taylor Kent - Date: March 1, 2004



• Take grilling to the next level with quick & easy packet cooking
  Turn up the flames and take your grilled dinners to a new level this summer with nine spirited, yet simple, dinner recipes from The Reynolds Kitchens. The new Making Grilled Dinners Easier recipe booklet from The Reynolds Kitchens catapults dining al fresco way beyond burgers and dogs, guaranteeing "Is this good food or what?" results.
  Author: James Sparks - Date: March 1, 2004



• House Of Blues Chicago hires new executive chef and new foundation chef
  House of Blues Chicago is pleased to announce two new additions to the HOB culinary team Executive Chef Terry Bell and Foundation Chef Andri Jacquet. With over twenty years of experience as a chef at various restaurants in all regions of the country, Chef Terry Bell now brings his culinary expertise to Chicago to oversee the House of Blues Restaurant and Foundation Dining Room. Simultaneously, the culinary talents of Chef Andri Jacquet will also be on-hand to further enhance the elegant cuisine of the Foundation Dining Room.
  Author: James Sparks - Date: March 1, 2004



• Ernex Marketing Technologies launches electronic gift certificate program
  Steak-lovers and football fans can now purchase collectible electronic gift cards at Shula's Steak Houses, one of the top five steak houses in America. On October 1, 2000, Ernex Marketing Technologies Inc. ("Ernex") launched Shula's E-Gift program for its 17 nationwide locations using Ernex's proprietary GT-100 point-of-sale terminals, effectively replacing Shula's existing paper-based gift certificates.
  Author: James Sparks - Date: February 27, 2004



• Flavors of the old west meet contemporary California Cuisine at Barona Valley Ranch Resort & Casino
  Food and Beverage Director, Steve Klein, and Executive Chef, Scott Kidd, have skillfully woven California-ranch inspired fare, reminiscent of the Old West, with the elegant presentation and creativity of contemporary California cuisine in each of the eight stylish dining establishments at the new Barona Valley Ranch Resort & Casino.
  Author: Taylor Kent - Date: February 27, 2004



• If you have a big hunger and need a big meal, try a Porterhouse steak
  The name Porterhouse steak may sound a bit odd if you do not know it’s history. In the early 19th century a 'porter house' was a coach stop where travelers could dine on steak and ale. In the U.S. around 1814, a porterhouse keeper in New York City began to serve this steak, and it gained widespread popularity. A Porterhouse steak was also a favorite of Mark Twains and he was known to fry it in a pan together with mushrooms and peas. It is a very large sized steak and it resembles a T-bone in that it has a large T shaped boned. Cut from the rear end of the short loin, porterhouse is very popular. It consists of a hefty chunk of tenderloin with an even heftier chunk of sirloin tip.
  Author: Laurie Simpson - Date: April 9, 2003



• T-bone Steaks Are Really Two Steaks In One
  T-bone steaks are a cut of meat that’s name describes it very well. It is a steak with a large T shaped bone in it that separates the meat into two sections on the same cut of meat. The bone is the barrier between a tender filet on one side and a tasty strip on the other. Compared to other steaks they are usually cut thinner and do not often come thicker than a few inches. The bone is left in when the steak is served and a large plate may be required if you want to serve additional vegetables with the cut. T-bone steaks are a good steak for people that like their meat done rare to medium because it can be quickly cooked on the outside while still being heating inside to a safe degree.
  Author: Laurie Simpson - Date: June 1, 2005



• Tenderloin tips are tender enough to cut with your fork!
  Beef tenderloin tips are another name for filet mignon. The term "filet mignon" is a French derivative; the literal meaning is small (mignon) bone-less meat (filet). Cut from the small end of the beef tenderloin. Filet mignon is considered the king of steaks because of its tender, melt in the mouth texture. A prime filet mignon can literally be cut with a fork. This beef cut can be quite expensive when dining out, but much more reasonable to make at home, especially if you purchase a whole tenderloin. The whole tenderloin (also called chateaubriand) applies to the entire strip of tenderloin meat, whereas slices of the tenderloin tips are termed filet mignon. Filet mignon slices found in the market are generally one to two inches thick and two to three inches in diameter.
  Author: Laurie Simpson - Date: April 9, 2003



• Please enjoy my three favorite steak recipes!
  Steak is very popular meat all over the world. Here are my three favorite steak recipes.
  Author: Laurie Simpson - Date: October 9, 2005