A Secret No More!
120 hours ago
- Klaus Fritsch and Arnie Morton, circa 1978
For Klaus Fritsch and Arnie Morton to start the Morton’s concept in 1978, you know they had to be pretty intelligent guys. Today, Klaus is sharing more of his wisdom…and his recipe for chili! We’re continuing our ‘Fridays and Football’ series leading up to the Super Bowl with a little bit of comfort food that will be perfect for your football party. Not only is it delicious, but it’s something you can make in advance, leaving you with more time to spend on the couch and with your fellow fans!
Klaus’ Secret Chili
Makes 1 ½ gallons
4 Tbls. Salad Oil
4 cups Spanish Onions, ¼ inch dice
6 Tbls. Garlic, minced
3 lbs Boneless, Chuck roast, trimmed of fat and silver skin, ¼ inch dice
8 Tbls. Chili Powder
2 Tbls. Ground Cumin
1 Tbls. Salt
2 tsps. Black Pepper, ground
2 cups Water
2 Tbls. Beef Base
4 cans Diced Tomatoes, Hunts, 14.5 oz. can with juice
4 cans Chili Beans, Bush, in hot sauce, 16 oz. cans
2 cans Tomato Sauce, Hunts, 8 oz. can
1. Place stock pot on burner over med-low heat. Add salad oil to the stock pot. Add onion and minced garlic. Cook over medium low heat for approx.8 minutes until onions start to soften. Add diced chuck roast and cook for 5 minutes while continuing to stir.
2. Add chili powder, ground cumin, salt and ground black pepper. Mixed thoroughly and cook for another 1 1/2 minutes.
3. Add water, beef base, diced tomatoes, chili beans, bay leaves and tomato sauce. Mix together thoroughly.
4. Reduce heat to low and slowly, very slowly, simmer for 2 hours, stirring frequently so chili does not burn on the bottom of the pot.
5. Adjust chili’s thickness with water if necessary. Remove bay leaves from the chili.
6. Place finished chili in a storage container and let stand 24 hours in the cooler before reheating and serving.
Check back with us next Friday, when we’re going to share one of Troy Aikman’s favorite recipes. He’s “keeping it classy” with Seared Sesame Crusted Tuna…perfect for your more sophisticated football fans!
Enjoy!
Chris Rook
Corporate Chef
Morton’s The Steakhouse
If you’re looking for someone else to do the cooking on Super Bowl Sunday, Morton’s has you covered! Join us in the bar for appetizers, reserve a private room with state-of-the-art AV, get Morton’s Prime To Go or call in your Prime Platter order for an easy option! (Hours and participation vary by location.)
Winter White Series Finale: Rum For It
02 days ago
Happy Wine Wednesday! For the final installment of our Winter Whites Series, I am following my previous advice of letting the weather influence my palate, and have decided on white rum. Since it’s currently freezing here in Chicago and we are expecting enough snow to host a Winter Olympics, my thoughts naturally wander to a warm and creamy toddy.
Rum is an interesting thing. There are four different styles: light rum, dark rum, Demerara rum, and rhum agricole. All are a thing of liquid beauty, but since this is a love story about winter whites, I am sticking to light rum. It’s also the easiest to find, least expensive and mixes fantastically with a variety of ingredients.
White rum is the perfect foil to most foods, and it symbolizes “happy hour” in a glass. Pale, light-bodied and lightly sweet in flavor, you are instantly seduced by sugarcane juice and molasses. It originated in the Caribbean in 17th Century and quickly spread to Central and South America. Cachaça is a popular white rum you may be familiar with and it is also the base spirit for the Caipirinha, the national cocktail of Brazil.
I know you are thinking of warm, sunny islands and swaying palm trees when you think of rum based cocktails…..daiquiris, piña coladas and rum punch but they also make great warm cocktails that can cut a chill like a hot knife through butter.
Here are three of my favorite warm weather-inspired rum cocktails that are delicious and easy to make. Enjoy!
Hot Buttered Rum
1 oz rum
1 tsp sugar
1/2 tsp butter
4 cloves
Hot water
Put the sugar, butter and cloves in a mug. Add rum and stir. Fill with hot water and stir again.
American Grog
1.5 oz rum
1 tsp powdered sugar
1/2 tsp lemon juice
Hot water
Pour the rum, powdered sugar and lemon juice into a mug and stir. Add hot water and stir again.
Grand Rum Toddy
1.5 oz rum
3/4 oz Grand Marnier
1/4 oz lime juice
Hot water
Pour rum, Grand Marnier and lime juice into a mug and stir. Add hot water and stir again.
Cheers!
Sara Fasolino
Beverage Manager/Certified Sommelier and Mixologist
Morton’s The Steakhouse
Interview with a Morton’s Sommelier: 60 Seconds with Brian Kerr
04 days ago
by Morton's
in Staff and Culture
Meet Brian Kerr: Sommelier, Food and Beverage Controller of Morton’s The Steakhouse in Portland, OR and author of “Morton’s Beer Primer”. Possessing a keen, recondite knowledge of hops that borders on godlike (move over Dionysus you have some major competition), Morton’s Sommelier and Mixologist, Sara Fasolino, recently caught up with Brian who ponders why sheep make good gardeners, his obsession with Sorcerers and what he’ll be uncorking come Super Bowl.
Sara Fasolino: Super Bowl XLVI is February 5. The second most important question, next to which teams are playing, is what will you be serving?
Brian Kerr: My family and I are heading over to a friend’s home to watch the game on his 52″ TV. I’m bringing all-you-can-eat Buffalo wings, fresh vegetables and a bottomless bowl of Morton’s famous bleu cheese dressing. And no football party is complete without warm pretzels with sea salt and homemade dipping sauces, Dagwood-style club sandwiches, slow-cooked beef, and semi-exotic cheeses. To wash it down, there will be light, low-alcohol beer, including my favorite Session stubbies from Full Sail Brewing, as well as some strong IPA, preferably Sierra Nevada Torpedo. Since my wife and I love drinking mojitos, chances are real good that some muddling and shaking will be going on as well.
Session stubbies
SF: What’s your favorite Morton’s food and wine pairing?
BK: My favorite food and wine pairing right now has got to be the Cajun Ribeye with sautéed Brussels sprouts and a glass of the Sorcerer. The Petit Verdot and Grenache in the Cabernet blend add a lot of complexity to this wine. When met by the full flavors of the prime steak and the bacon (featured in the Brussels sprouts, this wine really struts its stuff.
SF: What are you drinking now?
BK: The market is swamped with holiday beers such as Deschutes Jubelale, Terminal Gravity Festivale, and my favorite, Celebration from Sierra Nevada. Most of the west coast holiday ales are amped-up Alt style or IPA beers with a bigger percentage of caramel malt for body and sweetness; others have more spices tossed in the kettle, and a few even throw in cedar boughs. When I am not drinking beer, I like to unwind with a full-flavored rum like Cruzan single barrel or Zaya. If I’m celebrating, I always pop Veuve Clicquot White Label Demi-Sec.
SF: What’s your favorite wine that’s less than $20 a bottle?
BK: I love the Zinfandels from Amador County, specifically Renwood and Seghesio Zinfandels from Sonoma. The best thing I tasted in 2011 was the Rieslings from Pacific Rim Vintners at the Wallula Vineyard in Washington State. It’s a Biodynamic vineyard and although I don’t know exactly what that means besides having sheep do the weeding and the rain do most of the watering, the wine there above the Columbia River on the windswept slopes was among the very best Rieslings I have ever tasted.
German bratwurst
SF: What’s the most common question about wine/beer/spirits that you get from your guests?
BK: People want to know what to eat with what they are drinking, or what to drink with what they are eating. I have many food pairings for my favorite beer styles including dry Irish ale with a hearty classic stew and a grainy Kölsch with German bratwurst served with warm red cabbage and mustard seed. For shellfish, I would suggest pan-fried oysters, which are also an aphrodisiac, and fries with homemade mayo served with Imperial pale ale. For dessert, it doesn’t get any more decadent than a coffee-infused stout served at 50-degrees paired with Morton’s Legendary Hot Chocolate Cake.
SF: What was your favorite ‘fun fact’ that you learned during your Morton’s Sommelier Team training?
BK: Everything we drink is made better or worse if we are eating, and what we are eating. During one of our meetings, the question “what do you pair with a peanut butter and jelly sandwich” inspired a group debate on how to make a memorable PB&J. That’s how we all feel about beer and wine: some like it tart and crisp, others lush and jammy, some balanced, another creamy. One person’s pearl is another’s pebble.
Potato Skins and Pig Skins!
01 week ago
If you’re gearing up to host a party for the mother of all football games on Sunday, February 5, chances are you’ll need to feed your fans! For the next three Fridays, we’ll post ‘Football and Fridays,’ when we’ll share a recipe that will be a welcome addition to your buffet table. Think finger food…comfort food…quintessential football food!
We’ll start with potato skins, a recipe from Morton’s Steak Bible and one that used to be on our dinner menu. When done right, these are outstanding. The trick is to use large potatoes, so you have enough skin to work with, and to leave just the right amount of potato flesh on the skins. These turn out crisp and tasty and can be served as they come from the oven or with sour cream, chopped bacon, minced onions and shredded Cheddar – or your favorite filling.
Morton’s Potato Skins
Serves 6
6 large russet potatoes (each 8 to 10 ounces)
3 tablespoons unsalted butter, melted
Salt and freshly ground white pepper
Chopped fresh curly-leaf parsley, for garnish
1. Preheat the oven to 400 F.
2. Scrub the potatoes and prick them in several places with a fork. Lay on the center rack of the oven and bake for 1 hour to 1 hour and 20 minutes or until the potatoes are cooked through and feel tender when pierced with a small sharp knife. Remove from the oven and set aside to cool.
3. Increase the oven temperature to 450 F.
4. When the fully cooked potatoes are cool enough to handle, cut each in half lengthwise. Scoop out most of the flesh, leaving about 1/8 inch. Err on the side of a little too much potato flesh, if you must. Reserve the removed potato flesh for another use.
5. Lightly brush the melted butter on the outside of the potato skins and drizzle the rest inside the potatoes. Season to taste with salt and pepper. Transfer the potato skins to a baking sheet and bake for 10 to 15 minutes, or until crisp and lightly browned. Garnish with parsley.
This should be a fan favorite. And if it’s not, you must be watching the wrong sport! Tune in next Friday for Klaus’ Secret Chili recipe!
Enjoy!
Chris Rook
Corporate Chef
Morton’s The Steakhouse
If you’re looking for someone else to do the cooking on Super Bowl Sunday, Morton’s has you covered! Join us in the bar for appetizers, reserve a private room with state-of-the-art AV, get Morton’s Prime To Go or call in your Prime Platter order for an easy option! (Hours and participation vary by location.)
The Perfect Winter Drink: White Beer
01 week ago
Happy Wine Wednesday! Now that I’m back in Chicago and comfortably ensconced in a climate that exudes all the noticeable characteristics of a winter wonderland, it’s time to turn up the heat and move the spotlight from white wine and onto a slightly lesser known, although very drinkable, white beer.
Known as “Witbier”, white beer is considered one of the most food-friendly alcoholic brews you can sip. Plus it’s wallet-friendly and will only set you back three George Washingtons or less at the store. Once you’ve selected your beer, it’s time to give some thought to your meal. As with wine, a good beer doesn’t have to be a golden high-octane adventure in a cold bottle. Opt instead for ones with a subtle, balanced finish. Just like food, you don’t want one aspect of a flavor experience to overwhelm everything else. And above all, always respect your palate.
Beeroisseurs and oenophiles are often at odds as to what is a better foil for food. In my humble opinion I love them equally. For the most part I tend to choose my beverage du jour based on the weather as opposed to gastronomy. Sommeliers often debate the merits of Old World vs New World, wheat vs witbier and texture vs aroma. But today let’s get down to brass tacts: what do you pour into your Berliner weisse when it’s cold outside? After saying goodbye to South Florida (and the location of my quest for winter whites in non-winter climes) and hello to Chicago as we button up for more snow, I can’t help but think a good witbier fits the bill. Some of my personal favorites are Blanche de Chambly made by Unibroue with strong citrus fruits and weighing in at a mere 5% alcohol. Very smooth and light, Bell’s Winter White Ale also weighs in at 5% with strong notes of coriander, and Great Lakes Holy Moses (5.40% alcohol level) offers a refreshing combination of coriander, pepper and clove, which adds a spicy bite.
Is all this talk about suds making you hungry yet? Witbieren pair well with rich or spicy dishes, and complements peppery and tangy cheeses, steak or seafood. It’s the perfect go-to brew whenever the temperatures dip.
So what is a white beer, exactly? Belgian Witbier is a pale and cloudy unfiltered brew made from even amounts of wheat and barley malt. Perhaps the reason these work so well as a winter white is because they are spiced up. Literally. Infused with coriander and served with an orange or lemon peel (I prefer mine fruit-less as it tends to mask the wonderful wheat taste). More highlights to tout include the brew’s weight and mouth feel. Not only do they complement hearty, rustic dishes but unlike heavy, alcohol laden beers, Belgian white beers tend to have a moderate alcohol level which equates to fewer calories and won’t fill you up after your first pint or two.
Cheers!
Sara Fasolino
Beverage Manager/Certified Sommelier and Mixologist
Morton’s The Steakhouse
FOODARAZZI: 60 SECONDS WITH STEVE SALMON
11 week ago
by Morton's
in Staff and Culture
Steve Salmon and Detroit Lions' Rob Sims
How does that saying go, “With a name like ‘Salmon’, the steaks have got to be good!”? Or, perhaps, it’s a punchline. Either way, in Steve Salmon’s case, it’s true. Raised in a food industry-family, and managing a Los Angeles dining hotspot by 25, the restaurant wunderkind’s meteoric rise to the top of the foodservice chain seemed almost predestined. Here, we hook up with Morton’s “2011 GM of the Year” and learn that when he’s not winning accolades, the award-winning GM enjoys leisure-time aboard his boat or heads to Lake Tahoe for peace and tranquility. Maybe there is something in a name…
BACKSTORY: I literally grew up in the hospitality industry and followed in some pretty big footsteps. My mother was a food service director for a major Los Angeles hospital and my uncle was a successful restaurateur. My “boot camp” started as a bartender’s apprentice at a hip L.A. nightclub when I was 19 and a few years later I was hired on as the General Manager at St. Mark’s at the Beach in Venice, CA.
TOP GM: It might sound cliché, but Morton’s is the best company to work for. Not only is it the best restaurant anywhere, the people I get to work with everyday are as driven and passionate as I am. I originally joined the company in 1994 as an Assistant Manager for Morton’s in Costa Mesa, California then was promoted to General Manager of Morton’s Sacramento in 1996 and later transferred to Southfield then Troy, Michigan.
AWARD WINNER: I’m very proud of the awards my restaurants and staff have won including the Service Excellence Award (Morton’s Costa Mesa); two Training Restaurant of the Year Awards and the Service Excellence Award (Morton’s Southfield). I recently took home the “2011 GM of the Year” which I personally compare to winning an Academy Award. It’s a huge career highlight for me.
SALMON ADVICE: 1.) Always do the right thing. If you have to ask yourself, then it’s probably not. 2.) If you make people feel like they’re your partner in business, they will be. 3.) Never sacrifice your company’s brand and protect it at all costs.
Steve Salmon with Nate Burleson (far left) and the Detroit Lions
THREE WORDS THAT BEST DESCRIBE ME: Relentless, driven, and consistent.
FAVORITE TRAVEL DESTINATION: Lake Tahoe, I can’t get there enough. Maybe we’ll open a Morton’s there.
POWER SUIT: Blue pinstripes with a cranberry-colored tie.
WHEN I’M NOT WORKING, I’M…: Doing chores at home.
ONE THING I’VE BEEN DYING TO TRY: Parachuting.
Lion tamer: Steve Salmon (middle) with Calvin Johnson and Titus Young
SIGNATURE COCKTAIL: Labatt Blue Light Beer.
I STAY HOME TO WATCH: My wonderful children.
FAVORITE PLACE TO DE-STRESS: On the lake in my boat.
FAVORITE GETAWAY TO CHILL OUT: Morton’s annual General Managers Conference.
PRIZED POSSESSION: My boat.
ADJECTIVE TO DESCRIBE MY MOOD: Outgoing.
WHOM I MOST ADMIRE: Klaus Fritsch, Morton’s Co-Founder and Vice Chairman.
Steve Salmon
PROUDEST ACCOMPLISHMENT: Being named “Morton’s General Manager of the Year” by my peers in 2011.
WHO WOULD PLAY ME IN A HOLLYWOOD BLOCKBUSTER MOVIE: A young and handsome Al Pacino.
FINISH THIS SENTENCE…The best part of being me is…: I am incredibly happy and secure in who I am and what I’ve become.
Are you ready to take your career to the next level? Consider a rewarding restaurant and hospitality job at Morton’s The Steakhouse! Be More. Be Morton’s.
FOODARAZZI: 60 SECONDS WITH KEVIN BUCKLER
02 weeks ago
When Kevin Buckler isn’t winning races like the Rolex 24 Hours of Daytona, the 24 Hours of Le Mans, and the Porsche World Cup, the renowned race car driver and NASCAR sponsor is wooing oenophiles, wine snobs, and critics alike with his hand-crafted, award-winning wines. Here, Adobe Road Winery’s celebrated owner talks about island-hopping, underground wine cellars, and what he’s doing when he’s not, well, standing in the Winner’s Circle.
OCCUPATION: Adobe Road Winery owner; professional race car driver; and race team owner.
THREE WORDS THAT BEST DESCRIBE ME: “Like to win” – whether it’s on the racetrack or in the wine barrel.
FAVORITE TRAVEL DESTINATION: Hitting great ski destinations that boast a vibrant food and wine scene with family and friends.
WHEN I’M NOT WORKING, I’M: I’m always working, but I love what I do.
ONE THING I’VE BEEN DYING TO TRY: Getting a boat and island-hopping in the Caribbean with a group of wine friends.
MOST MEMORABLE MOMENT IN WINEMAKING: A full-page article in Wine Spectator that called us out as one of the hot, new producers from Northern California. It was completely unexpected.
MY FAVORITE WINE FOR UNDER $20: I like trying new wines, especially varietals with unique styles and blends.
WHAT I RECOMMEND DRINKING NOW: As far as aging, I recommend classic Pinots and Cabs from the early-2000′s and late-1990′s. Otherwise, I like to live dangerously and try all sorts of stuff no one has ever heard of. I always like to hear people asking questions or asking sommeliers for their advice. I think it’s important to follow your curiosity and to try new things.
I STAY HOME TO WATCH: I don’t watch a lot of TV but I enjoy reviewing footage of our races. I’m always looking for ways we can improve and build a competitive edge.
FAVORITE PLACE TO CHILL OUT: Our underground wine cellar or out on my dock with friends. I love the water.
WORDS OF WISDOM: Pursue your passion, do what you enjoy, and always do your very best. If you do that, you will be successful, satisfied, and proud.
IF I WASN˙T IN THE WINEMAKING FIELD, I˙D BE: Racing, traveling, and studying the world. There is so much to see and learn. I’d also love to spend a month in Italy.
FINISH THIS SENTENCE: The best part of my job is…: The relationships we make. At the end of the day, the real “profit” we (Adobe Road Winery) reap are the relationships we build and the people we meet at fun, cool wine events like the Winemaker Dinners at Morton’s.
Join Kevin Buckler, Owner of Adobe Road Winery and Winemaker Michael Scorsone for a memorable evening of sumptuous food and wine pairings on Tuesday, January 17 at Morton’s The Steakhouse in San Francisco, CA. For more information, please visit http://www.mortons.com/sanfrancisco/specialevents/.
Hot Wines in the Wintertime
02 weeks ago
Happy Wine Wednesday! This week I am in West Palm Beach, Florida and it’s hard to imagine that some areas of country are expecting snow when there’s not much evidence of winter here. In fact, the bartender at the hotel bar actually asked me if January was springtime in Chicago. He claims that the average temperature ranges between “warm and warmer” and therefore has no idea what season it is anywhere. So what wine is a winter white when you don’t really have a winter?
My task today, as I prepare for three days of non-stop meetings in West Palm, is to reveal a Rockette line-up of winter whites for non-winter climes. But at the moment I have another topic to tackle: what do I want to eat. The answer will determine the wine I choose to pair with my meal. It’s 75 degrees outside in South Florida, however, my business meetings are in board rooms that are the temperature equivalent of what it currently feels like in Chicago. So what to order? As I peruse the Morton’s takeout menu, I opt for the colossal shrimp cocktail, sautéed Brussels sprouts, and a sliced beefsteak tomato salad. And no Morton’s meal can be complete without a warm loaf of our world-famous onion bread! Now that my meal has been decided, it’s time to consider the wine. Here’s a little known vino fact: In most states you can carryout a bottle of wine from a restaurant along with your meal. So to complement my eclectic entrees of sea and soil, I opt for a cold glass of Pouilly-Fuissé, a dry French white wine made from Chardonnay and possesses a strong oak influence
French whites, often referred to as “Frenchies”, are the well loved wines made from Chardonnay grapes but go by a different name. Fantastic winter whites. Full, fresh, elegant. I normally dislike this reference but I have to use it now: pretty. French Chardonnays are pretty and delicate…..”a rose by any other name…..” Thank you, Gertrude Stein!
So when perusing the restaurant wine list or shopping for a new vintner, here are a few whites to consider that will make your cold – or warm – winter sizzle:
Puligny-Montrachet. Nestled in the middle of the Côte de Beaune in France, it is also home to one of the most famous vineyards in the world, Montrachet.
Chablis. [also Petit Chablis, Premier Cru Chablis, Gran Cru Chablis] The grapevines of Chablis, France are almost all Chardonnay, which makes for a dazzling dry white wine embodying a pure aroma and full-bodied flavor.
Meursault. Hailing from France’s famous Burgandy region, Meursault produces award-winning white wines from Chardonnay grapes. Possessing a stark oak influence, many have described Meursault wines as “buttery” and “bold” in flavor.
Pouilly-Fuissé. Not to be confused with Pouilly-Fumé (Sauvignon Blanc-based wines), Pouilly-Fuissé is 100% Chardonnay with a pretty and refreshing finish.
Cheers!
Sara Fasolino
Beverage Manager/Certified Sommelier and Mixologist
Morton’s The Steakhouse
Comfort Wine: White Grapes To Enjoy This Winter
03 weeks ago
We commence our “Wine Wednesday – Winter White” series through the month of January with essential tips and pairings on white wine grapes, as recommended by Morton’s Certified Sommelier and Beverage Manager, Sara Fasolino. Drink well and enjoy responsibly!
So far this winter has been mild for most of us but that is soon to change. As the temperatures dip down many of us may choose to stick to red wines to keep warm but keep in mind that there are many “Winter Whites” that can be a perfect companion to enjoy inside as it snows and blows outside!
In choosing a winter white, consider the weight of the wine. Typically for summer we are drinking wines that have the same mouth feel as say…water…or green tea…or skim milk. These wines rely more on acidity to be refreshing than they do on creaminess for warmth.
For winter we want to step that up a bit. The mouth feel should be more like 2% milk – you should be able to feel the weight of it on your tongue. This weight comes from certain processes in wine making like malolactic fermentation where the harsh, tart malic acid is transformed into the softer (weightier) lactic acid. There are other processes that increase this molecular weight like Battonage (stirring the lees which are dead yeast cells) that cover the acidity in a creamy cloak.
Chenin Blanc is another great winter white story. The versions from Old World…say France and New World….say California can be very different in flavor but both will be sure to warm you up. Champalou, Vouvray is made from the Chenin Blanc grape with layers of green apples, earthy minerality and a lingering caress of creaminess.
Chappellet from Napa Valley makes a Chenin Blanc worthy of an encore. If you had joined me on the Napa VIP flight last year, you tasted it in the winery – everyone in the group loved it. This wine is more tropical in flavor with less minerality – with bursts of bananas, guava and pineapple. Perfect as aperitfs and pairs wonderfully with fish and chicken dishes.
Torrontés from Argentina is also a perfect winter sipper. It can be reminiscent of Gewürztraminer – it’s floral and a little spicy and has a heady quality that makes it perfect for cold temperatures and warm hearty soup….think French onion or beer cheese soups. Susana Balbo Winery makes one called “Crios” that is simply amazing.
Viognier is another over looked winter white that deserves to be quaffed. Think honeysuckle, apricots, peaches all of which that are ripe and juicy with low acidity and great richness. I once heard this grape described as a “1980′s prom queen”…..perhaps they just meant it’s very floral and pretty.
French and American white versions of these can be very different. The Condrieu region of Rhone, France produces some of the finest – and rarest – versions in the world. Several California versions worth a good look are Araujo, Caymus and Qupe.
Viognier pairs very well with lighter meats, chicken, shrimp, lobster and even pork in rich, creamy sauces. Enjoy!
Cheers!
Sara Fasolino
Beverage Manager/Certified Sommelier and Mixologist
Morton’s The Steakhouse
Morton’s ♥’s Celebrities!
14 weeks ago
Mr. T (right) with Steven Potter and Heather Grobaski of Morton's The Steakhouse
As a new year twinkles brightly like a Harry Winston jewel on the horizon, we take a lingering look back to remember the many wonderful steak-loving legends who have graced our restaurants throughout 2011 whether to celebrate a private event, relax after shooting a movie or just to enjoy a good meal with family and friends. From movie stars (George Clooney, Matt Damon, Mark Wahlberg) to rock stars (Carlos Santana, Shakira, Ricky Martin), PGA TOUR players (Sergio Garcia, Vijay Singh, Chi Chi Rodriguez) to politicians (John Boehner, Rudy Giuliani, Barbara Boxer), and athletes (LeBron James, Rafael Nadal, Mario Andretti) to news anchors (Wolf Blitzer, Soledad O’Brien, John King), you never know who you’ll sit next to at Morton’s!
Throughout December, Morton’s welcomed the following celebrities…
Anaheim
Anaheim Ducks’ Head Coach Bruce Boudreau
Ruta Lee
Arlington
Washington Redskins’ Kevin Barnes, Erik Cook, Jonathan Crompton, Rocky McIntosh, Chris Neild, Eric Olsen, Logan Paulsen, Aldrick Robinson, Nick Sundberg, Brandyn Thompson, Lorenzo Alexander, Bryon Westbrook, and Doug Worthington
Actress Ruta Lee
Atlanta – Buckhead
Actor Don Cheadle
Actress Carina Lau (center) at Morton's The Steakhouse
Burbank
Actor Peter Billingsley (Ralphie from A Christmas Story)
Boyz II Men
Charlotte
NASCAR Driver Kyle Busch
Charlotte Bobcat’s Kemba Walker
Edmonton Oilers’ Hunter Tremblay
Carolina Panthers’ Jonathan Stewart
Chicago (State St.)
Jersey Shore’s JWoww
Actor Mr. T
Cincinnati
Cincinnati Bengals’ Jermaine Gresham, Gene Atkins Jr.
Cleveland
Cleveland Cavaliers’ Kyrie Irving, Tristan Thompson
Rich and Kathy Wakile of "Real Housewives of New Jersey" with Michael Boyle (center) of Morton's The Steakhouse
Dallas
MLB Legends Tommy Lasorda and Juan Marichal
Dallas Mavericks’ Brian Cardinal, Delonte West
Rock and Roll Musician Bob Seger
Denver
Chicago Bears’ Jay Cutler
Fort Lauderdale
Miami Dolphins’ Marvin Mitchell, Ryan Cook
Chicago Cubs’ Marlon Byrd
Tennis Player Ryan Sweeting
Hackensack
Real Housewives of New Jersey’s Kathy Wakile
Roy Yamaguchi
Honolulu
Former Governor George Ariyoshi
Hawaii Five-0’s Daniel Dae Kim and Grace Park
Hawaiian Entertainer Danny Kaleikini
Celebrity Chef Roy Yamaguchi
Hong Kong
PGA TOUR Golfer Colin Montgomery
PGA TOUR Golfer Colin Montgomery
Jacksonville
Former Owner of the Jacksonville Jaguars Wayne Weaver
King of Prussia
Members of the Pittsburgh Penguins
New Orleans
Actor Mark Wahlberg
New Orleans Saints’ Jonathan Vilma, Sedrick Ellis, Will Smith, Cameron Jordan, Malcom Jenkins, Roman Harper, Tracey Porter, Jabari Greer, and Jo-Lonn Dunbar
CNN Host Soledad O’Brien
Palm Desert
PGA TOUR Golfers Chris Kirk and John Jacobs
Reston
Washington Redskins’ Chris Cooley
Steven Spielberg and Kate Capshaw
Richmond
Oscar-Winning Director Steven Spielberg and Actress Kate Capshaw
San Francisco
San Francisco 49ers Frank Gore
San Jose
San Francisco 49ers Patrick Willis
Scottsdale
PGA TOUR Golfer Doug Tewell
Shanghai
Actress Carina Lau
Actor Sean Lau
Actress Carina Lau
Actor Sean Lau
Troy
NHL Hall of Famer Ted Lindsay
NHL Hall of Famer Ted Lindsay
Tori Amos
Washington D.C. (Connecticut Ave.)
Sportswriters Tony Kornheiser, John Feinstein and Christine Brennan
Investigative Reporter Bob Woodward
Former University of Maryland Men’s Basketball Head Coach Gary Williams
Speaker of the House John Boehner
C-SPAN Host Steve Scully
Mayor of Washington D.C Vincent Gray
Washington Nationals’ Owner Mark Lerner
Washington D.C. (Georgetown)
Musician Tori Amos
Musician Tori Amos
Q: If you could celebrate New Year’s Eve with any celebrity, who would you toast in a glamorous new year with?
Celebrity reporting coverage by Wayne Pua and Sally Shorr