Archive for December, 2011
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 Ducks’ Head Coach Bruce Boudreau
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
Actor Peter Billingsley (Ralphie from A Christmas Story)
Boyz II Men
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 Bengals’ Jermaine Gresham, Gene Atkins Jr.
Cleveland Cavaliers’ Kyrie Irving, Tristan Thompson
MLB Legends Tommy Lasorda and Juan Marichal
Dallas Mavericks’ Brian Cardinal, Delonte West
Rock and Roll Musician Bob Seger
Chicago Bears’ Jay Cutler
Miami Dolphins’ Marvin Mitchell, Ryan Cook
Chicago Cubs’ Marlon Byrd
Tennis Player Ryan Sweeting
Real Housewives of New Jersey’s Kathy Wakile
Former Governor George Ariyoshi
Hawaii Five-0’s Daniel Dae Kim and Grace Park
Hawaiian Entertainer Danny Kaleikini
Celebrity Chef Roy Yamaguchi
PGA TOUR Golfer Colin Montgomery
Former Owner of the Jacksonville Jaguars Wayne Weaver
King of Prussia
Members of the Pittsburgh Penguins
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
PGA TOUR Golfers Chris Kirk and John Jacobs
Washington Redskins’ Chris Cooley
Oscar-Winning Director Steven Spielberg and Actress Kate Capshaw
San Francisco 49ers Frank Gore
San Francisco 49ers Patrick Willis
PGA TOUR Golfer Doug Tewell
Actress Carina Lau
Actor Sean Lau
NHL Hall of Famer Ted Lindsay
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
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
It’s the time of year where we segue from one celebration to the next. So for those of you gearing up for this weekend’s New Year’s Eve, I thought I would use today’s issue of ‘Wine Wednesday’ to provide some tips on champagne and sparkling wine. Hopefully you’ll consider the New Year enough of a special occasion to try something a little more bubbly than what’s usually in your glass!
Here are some Q&As on this topic that we featured around this same time last year. If you read these simple tips, you’ll be ready to venture away from your typical glass of Cabernet.
What types of champagne are available?
- Non-Vintage Champagne
- Sparkling wine
- Extra dry
What’s the difference between Champagne and Sparkling Wine?
While many people call all sparkling wine “champagne,” a sparkling wine must come from the Champagne region of France and meet other specifications to earn that designation.
What’s the difference between Brut and Extra Dry?
Sparkling wine is made from three grape varietals: chardonnay, pinot noir and pinot meunier. Brut is the most popular variety and goes very well with food. Extra Dry means it’s sweeter and is usually blanc de blanc, meaning it’s made with Chardonnay grapes.
What is Rose?
The reason most sparkling wines are white is that the grapes and their skins do not make contact in the crushing process. Rose sparkling wines actually take a portion of the wine and mix it with the skins.
What’s the difference between Vintage and Non Vintage?
Most champagne and sparkling wines are non vintage. This simply means that it is made every year. Non vintage wines, Dom Perignon being the most popular, are not made every year. Instead, they are made during years in which the environment is especially ideal. This usually only happens about three or four years out of 10, which is why vintage wines are more expensive.
What are the best pairings with Champagne?
A general assumption, given that sparkling wines are so sweet, is that they pair best with foods like fruit, chocolate and cakes. However, because of the acidity they actually pair much better with salty, savory foods like seafood and most appetizers.
If you’re more of a visual learner, check out this TV segment of Tylor Field, III, Vice President of Wine and Spirits for Morton’s. last yer, he gave FOX News viewers some great information on champagne and cocktails, so I thought I would “recycle” the footage.
If you choose to spend New Year’s Eve or New Year’s Day at your preferred Morton’s location, our Sommelier or General Manager would be happy to help you navigate our champagne and sparkling wine selections. If you’re celebrating at home this New Year’s, I hope you have what you need to make an informed decision when you go to your local wine store.
Wherever you’ll be celebrating, please make it a safe and happy New Year!
What’s the most indulgent, decadent bottle of champagne or sparking wine that you’ve opened for a New Year’s Eve celebration? What food did you pair it with? Or was the bubbly so good that it didn’t even matter?
Throughout 2011, some of the biggest names in sports partnered with Morton’s to share their stories, serve our guests and most importantly, support worthwhile charities.
Some pretty special servers traded in their uniforms for aprons at Morton’s locations across the country to help raise funds for their preferred charities, and our “Celebrity Servers at Morton’s” series saw another banner year…bringing in an astounding $1, 585, 000! This year’s total, combined with the proceeds from 2010, equals almost $3 million!
From Baltimore to Las Vegas, guests were able to rub elbows with some of the best in the business and saw their favorite athletes offering passed hors d’oeuvres, cracked pepper on their salads and refills on their wine.
Some highlights included Larry Fitzgerald’s event at Morton’s in Scottsdale, raising $220,000 for the Carol Fitzgerald Memorial Fund and the First Down Fund; Ryan Howard’s event at Morton’s in Philadelphia, raising $200,000 for Ryan Howard Family Foundation and the Jonathan Vilma event at Morton’s in New Orleans, when the whole Saints team came together to help raise $196,000 for the Jonathan Vilma Foundation. You can visit our website to see the whole line-up of “Celebrity Servers” from 2011 or browse our blog for recaps from these incredible events.
For the 3rd year running, Morton’s also partnered with ESPN to broadcast live ‘Lunch with a Legend’ and ‘Dinner with a Legend’ events from our private dining rooms. Our guests had front-row seats and exclusive access to some legendary sports figures, including Dodger great Steve Garvey and super agent Leigh Steinberg in our LA-area restaurants, Legendary Temple basketball coach John Chaney in Philadelphia, former NHL star Jeremy Roenick in Chicago, and Browns top running back Peyton Hillis in Cleveland. Guests also got to reminisce with Bobby Dandridge and Kevin Grevey of the 1978 NBA Champion Washington Bullets, who won the dramatic Game 7 with seconds to play against the Seattle Supersonics.
As you can see, 2011 was a very exciting year for Morton’s. Sports celebrities came off of the field and on our turf to raise money for charity and provide our guests once-in-a-lifetime opportunities. We raise a glass to the athletes for donating their time and their passion to help those less fortunate and for spending time with our guests. And we raise a glass to all our guests who supported these events, their causes and their local Morton’s.
Here’s to an equally, if not more, successful 2012 for everyone…both on, and off, the field!
In yesterday’s blog, I recommended Pinot Noir as a red wine for your holiday party, because it’s a well-liked wine by most everyone. So I wanted to feature a Pinot in today’s issue of ‘Wine Wednesday’…the Ponzi Tavola Pinot Noir. It’s a nice choice for any get-together, and we also offer this on our ‘Wines by the Glass‘ list.
- Ponzi Vineyards is a family-owned and operated winery
- Their Pinot Noir is recognized by top critics, and every vintage receives strong accolades
- They have a long-standing reputation for delivering the highest quality
- LIVE certified sustainable vineyards and Salmon Safe
“Perfumed nose of spiced cherry, red raspberry, clove, licorice and sandalwood. A bright mouth of red currant and plum lead to a soft, lingering finish.” – Winemaker Luisa Ponzi
Best of luck as you prepare for your holiday feast with friends and family. If you choose to pour Ponzi Pinot Noir, I think you and your guests will be highly satisfied. Happy holidays!
Have you completed your holiday wine shopping? What are some of the labels you’ll be pouring this Christmas? What are you most excited to offer your guests?
We commence our “Hosting for the Holidays” series with essential tips on beverage etiquette, as recommended by Morton’s Certified Sommelier and Beverage Manager, Sara Fasolino.
First, as a host, you have to figure out how much the average drinker will have throughout the evening. Plan on 1.5 glasses of wine per person, per hour (there are about 4-5 glasses of wine in a 750 ml bottle)…or 2 beers per person, per hour. So say you have 20 people coming over, and they’re average drinkers. Then you should have about 1 case of beer and 4 bottles of wine for each hour you want to be serving alcohol at your party.
If you go to your local retail store, they should (if it’s legal in your state) give you a case discount, even if you mix the case. The majority of people are going to drink standard wines and beers, so make sure you spend the bulk of your budget in those areas. You may love a good Belgian Trappist Ale, but chances are the majority of your guests would prefer a pilsner.
Which brings us to the mix. For the beer, I would get 1/3 of the inventory as something ‘specialized’ …something seasonal and local…and the remaining as something a little more crowd pleasing, such as Stella Artois.
When it comes to the wine, I would focus on the varietals that people seem to like the most. (Pinot Noir is super hot right now, and everyone likes it. Plus, if you’re having a sit-down dinner, it pairs well with a variety of different foods.) You should also do a 50-50 split between red and white wine. For the white, I would do either Sauvignon Blanc or Chardonnay, both of which are total crowd pleasers. You could also do a smaller portion of a sweeter white, such as a Riesling. This is a good, general formula to make sure everyone has something they enjoy.
Now the hard part….making sure everyone has a full glass. For a ‘stand up and mingle’ kind of party, you should make everything accessible to the guests so they can serve themselves. Don’t forget to have bottle openers and corkscrews handy and within reach. You can do this with a stand-alone bar if you have one, or use a long folding table covered with a table cloth. Just make sure that whatever you are using is covered so it does not get stained. That said, keep the table perhaps on an area that is not carpeted…spills happen. The beer and wine that needs to be chilled can be put in a large, nice looking bucket…just make sure it doesn’t leak.
For a sit-down dinner, keep the beer close by in a nice looking, ice-filled container (they sell these most everywhere), again making sure you have something underneath to catch the spills or the sweat! For the wine, have one bottle of each of the varietals you’re serving within reach of the guests, so it’s easy to pass the bottles. So maybe you have a bottle of Pinot Noir, Riesling and Chardonnay at each end of the table and a trio of bottles in the middle, depending on the size of your party.
As for the glassware, don’t skimp! No one likes to drink out of plastic…it makes the beverage taste funny. For about $2 a glass, you can find stemless wine glasses that can be used for both wine and beer. They’re dishwasher safe, and you can even give your guests a Sharpie and have them write their names on them so they don’t get lost! If you were willing to part with them, you could even give the glasses away as party favors (just make sure they’re empty before your guests leave!).
I hope these simple tips are helpful as you prepare for your holiday party. Cheers to you and yours, and may you have a safe and happy holiday season!
What will you be pouring at your holiday party? The more traditional wine and beer…or do you get more adventurous and offer punches, cocktails or liqueurs?
Click here to view all the “Hosting for the Holiday” blogs, including recipes and decorating tips.
On Friday, December 9th, Morton’s at Wacker Place was buzzing with excitement. Yes, it was a sunny (albeit frigid) Friday, but such was not the cause of the cheer – U.S. Hockey Hall of Fame Legend and former Chicago Blackhawk great Jeremy Roenick was in the building for Morton’s latest “Lunch with a Legend.” During the sold-out event in Morton’s private dining room, guests enjoyed a classic three-course lunch while Roenick sat in on ESPN 1000’s Waddle & Silvy’s live broadcast.
But prior to the broadcast and upon his arrival, Roenick was greeted by smiling, cheering fans as he made his way upstairs and down the hall. As he walked into the private dining room, guests erupted in applause. The fans listened intently once the broadcast began…until Roenick started talking about how much he loves and misses Chicago and the Blackhawks.
“The Blackhawks jersey is the best in all of sports,” said Roenick. “I should’ve been a Blackhawk my whole life.”
As Waddle & Silvy broke for commercials throughout the lunch, Roenick was quick to jump out of his seat and make his way around the room to talk to guests. By the end of the luncheon, he had visited and spoken with each table individually, in addition to inviting guests up to the broadcast desk for autographs and photos. One enthusiastic female fan even rolled up one of the legs of her pants, exposing a detailed ankle tattoo of Roenick’s face. Hockey fans are dedicated!
Throughout the broadcast, Roenick shared his incredible stories. He gave a detailed recap of his first day with the Blackhawks as a 150 pound, 18-year-old in the old Chicago Stadium who was nearly robbed as he left practice, and then he went on to talk about how the team has grown and changed since his time with them.
The Hall of Fame Legend, who also played for the Philadelphia Flyers, among other teams, was asked about his feelings towards the Blackhawk’s 2010 Stanley Cup win. While he was thrilled for the Hawks, he said it was painful to see the Flyers come so close.
“I was emotional for both cities,” said Roenick. “There’s no shame in crying or showing emotion. I’m passionate about all of my teams.”
Retired since August of 2009, Roenick now gives back to his community as much as he can, getting involved with the Special Kids Network and the Wounded Warrior Project on a regular basis and encouraging others (including athletes) to do the same.
From the excitement of the crowd to Roenick’s exuberant personality and captivating stories, this “Lunch with a Legend” was one that guests are sure to remember for years to come!
Reported by Lindsay Rafayko of Empower Public Relations
If you could sit in on a live “Lunch with a Legend” broadcast with the athlete of your choice, who would it be?
Or is it “Pair of Ducks?” No matter how you pronounce it, you’re going to enjoy this wine. For today’s issue of ‘Wine Wednesday,’ I’m talking about Paraduxx Red Wine (which can be found on Morton’s ‘Wine by the Glass’ list).
Duckhorn Wine Company
Napa Valley, CA
Paraduxx is a boldly elegant Napa Valley Red Wine. Fusing the robust flavors of California’s native Zinfandel with the grandeur of Cabernet Sauvignon, Paraduxx embraces the best of both varietals. This benchmark blend has developed its own personality as symbolized by the artist series label that changes with each vintage.
Aromas of raspberry, cherry, cedar, spice, caramelized brown sugar, and sweet oak accented by a hint of white pepper. Dark cherry and raspberry flavors mingle with rich layers of blueberry, cedar and molasses. Smooth entry followed by a full mid-palate with integrated nuances of fruit and oak leading to a long finish with balanced resolved tannins.
72% Zinfandel, 18% Cabernet Sauvignon, 9% Merlot, 1% Cabernet Franc
AGING & OAK
15 months in oak
60% French oak, 40% American oak
50% new, 50% second vintage
Click here to view our entire “Wines by the Glass” selection, available in most Morton’s locations. During the hectic holiday season, we invite you to take a break and enjoy a glass of Paraduxx or anything else on our list in the comfort of Morton’s bar. We also offer specially-priced Bar Bites that pair perfectly with our wine and spirit selections.
We continue our “Hosting for the Holidays” series with a complete, yet simple, guide to in-home holiday entertaining. Andrea Aretakis, Sales and Marketing Manager at Morton’s in Troy, shares her tips, ideas and no-fuss solutions!
Hosting at home for the holidays can always be challenging, but I try to make it fun and festive so everyone is comfortable and enjoying the occasion!
I always make my menu before I decide to host, then I post it by the phone! This is a great method, so when your guests call to RSVP and ask if they can bring anything, your list is in front of you as a reminder. I usually ask my guests to bring a dozen of their favorite cookie, along with a copy of the recipe to share with everyone, and a bottle of their favorite sparking wine, champagne or sparkling fruit juice. (I have a couple of guests who are the exception…my sisters Kristin makes her Four Layer Delight and Ellen makes the Jell-O Fluff.)
Having a limited menu and sticking to the plan helps streamline any stress. Making a pot of soup is always warm, inviting, easy to prepare…and everyone is always lifting the lid when they walk into the kitchen to see what’s cooking! We also serve the whole Beef Tenderloin, and I ask my local Butcher to trim the tenderloin so I don’t have to fuss with it. (I simply use Kosher Sea Salt, cracked black pepper, dried basil and chopped garlic. Then I mix the ingredients together, brush the tenderloin with olive oil, and coat the tenderloin with the mix. I layer the seasoning on thick.) When my brother Ned arrives, he becomes our “BBQ Guy” (everyone has one), and he’ll sear the tenderloin on the grill, put it in the oven for 15- 17 minutes and then rest it for a few minutes before slicing.
Here’s a look at a menu that I recommend:
Shrimp Cocktail ( I order the Colossal Shrimp Cocktail from Morton’s and pick it up at the restaurant. It’s a terrific appetizer, a ”Colossal” conversation piece and no fuss for me!)
Warm Artichoke Dip with Pita Bread
Vegetable Crudites and Dip
Mixed Field Green Salad with Pomegranate and Sunflower Seeds
Manhattan Clam Chowder
Basil and Pepper Encrusted Beef Tenderloin
Whole Grain Cracker Assortment
Rolls and Butter
Cherry Jell-O Fluff (a guest brings this)
Four Layer Delight (a guest brings this)
Assorted Cookies (one dozen of each guest’s favorite cookie)
Small Bottles of Soda
Champagne or Sparkling Wine (all guests bring a bottle)
Water Pitcher with Fresh Lemon
While the food and beverages are usually what guests think about first, you have to also consider the dinner table! I recommend getting out the China and setting your table a few days before the party. I use fresh garland in the center of the table, pine cones from the backyard sprayed with gold glitter paint, a few gold and red ornaments tied together and placed on the garland and a large gold bow in the center.
I also put a box of Godiva Chocolates at each place setting for my guests to take home, and the packaging of Godiva’s boxes adds to the table’s décor. I tie a special holiday tag on the ribbon of the box with their name and for “best wishes” in the coming year!
On the night of your party and before guests arrive, light some candles, such as apple cinnamon or Sugar Cookie, Have a small basket available for the cookie recipes, turn on the holiday music, fill the ice bucket and have the hors d’oeuvres out on the table, self-serve style, so you can enjoy the company of your friends and family!
After my party and the holidays are over, I like to thank my guests by sending a special note…along with copies of all the other guests’ cookie recipes.
I love hosting my friends and family anytime of the year, but the holidays are even more special! I hope my tips will help make your holiday hosting more manageable, less stressful and lots of fun!
Sales and Marketing Manager
Morton’s The Steakhouse – Troy
What are some of your holiday traditions when hosting friends and family? What makes your get-together stand apart during a season filled with holiday parties?
Like many of our business guests, I do my fair share of travel. Recently, I visited Asia for a two week period, at rapid speed, to see potential sites and (hopefully) some future Morton’s locations. I wanted to share some of my thoughts with you throughout my travels, city by city:
Tokyo: My first stop on this tour and my first ever trip to Japan. What an amazing metropolis of nearly 13 million people, filled with great restaurants, and high end shopping and fashion. I also traveled to wonderful areas like Roppongi Hills and Ginza. Tokyo might possibly be an exciting future destination for the Morton’s brand.
Beijing: Outstanding visit to Beijing! Being the capital of one of the fastest growing economies certainly makes this city enticing to open up a global restaurant and my expectations were high before my visit. I have seen and heard so much of this thriving city and now after this trip, I am even more convinced and excited about a potential Morton’s here. A top city in China, Beijing offers the perfect brand alignment for us. I can’t wait to find the perfect location and open our first Morton’s here.
Taipei: Another great potential city for a Morton’s steakhouse. “The Best Steak Anywhere” would make a real splash in this amazing city. As I talked to many folks and business travelers I discovered there was strong brand awareness already here in Taipei, even though we don’t have a Morton’s in this city. A good reminder to me of how prestigious our brand is in Asia and what great opportunities lie ahead for us in this part of the world.
Macau: Morton’s has been here for four years in the Venetian Hotel and Casino. One of the top 25 tourist destinations in the world, we continue to be a point of destination restaurant and a wonderful oasis for expats and travelers. Our management and staff at Morton’s in Macau truly make all the difference. Our business continues to get stronger here each year.
Hong Kong: This was our second Morton’s restaurant that we opened in Asia, back in 1999, and we’re located in the Sheraton Hotel. What a gorgeous view of Hong Kong, right from my table! We continue to win “Best of” Awards here every year! And we’re so involved in the community as well. We have a very tenured management team lead by our General Manager Steve McCrimmon, and he and his staff have created an American Steakhouse institution in Hong Kong….endless stories of local and expat “WOW” experiences! Recreating the Chicago steakhouse experience in Hong Kong! We are excited in our pursuit of a second Hong Kong Morton’s–more to come on that.
Singapore: Our first Morton’s in Asia, it’s hard to believe that we opened in the prestigious Mandarin Hotel way back in May of 1998! Every time I visit this wonderful city, I get more enamored with this incredible country and how the Morton’s brand has grown with it. Our Singapore location serves as our stepping stone for growth and expansion throughout Asia and has taken care of so many business travelers over our 13 successful years in this market. I am so proud of our people and our reputation here! I feel honored to represent our company and I had the chance to promote our brand and Asia expansion on a recent segment on Channel News Asia.
Shanghai: And now to visit our first restaurant we opened in Mainland China. Morton’s in the IFC celebrated its One Year Anniversary in October. Beautiful views, 11 private rooms, and alfresco patios looking right at the Pearl in Pudong. And of course the BEST STEAK money can buy, delivered by our highly trained and caring Morton’s staff! This is certainly our winning formula. I can’t wait for Morton’s Shanghai #2. One of my highlights was meeting Stacy Ohlsson and Randy Zinck, two Morton’s regular guests. Randy has made it his “Bucket List” to dine at every Morton’s location and had designed a visit to China around dining at three of our Asia Morton’s, in Hong Kong, Macau and Shanghai. [Read the recap of their Shanghai adventure below]
What an unforgettable trip for me. We have such a special brand and our success here is made possible by our dedicated and passionate people in each of these cities! I am so touched to see our unparalleled brand be so recognized amongst the finest brands throughout the world! I leave Asia, once again, humbled by the dedication of the Morton’s staff, which makes all the difference with our guests and in each of our local communities.
Great trip and I was so happy to return home to Chicago to see my family….yes, back to my “home” city and the place where it all started for Morton’s!
Hope you enjoyed some the notes I jotted down along the way on my junket throughout Asia. If you ever plan to visit one of our Morton’s overseas, please let us know so we can be ready to take great care of you…I believe you will be amazed as I was…how the American steakhouse experience really resonates in Asia…and why I am so excited about our future in that part of the world!
The Morton’s Tour: Shanghai Morton’s
After enjoying dinner at Morton’s in Hong Kong and Macau, we journeyed to Shanghai via train. The guide books said that we didn’t need reservations in advance but we played it safe and got our tickets two days ahead of time. Much to our dismay, there were no first or second-class seats available. We would be stuck in the top bunk of a 6-bunk room. Square footage was maybe 48”. And stuck is right as we couldn’t even sit up. It was quite an adventurous 20-hour ride.
The skyscrapers and lights in Shanghai were impressive. The subway system is extensive so it was really easy to get around. Morton’s is on the fourth floor of a trendy and expansive shopping mall. It was breathtaking, as there are 11 private rooms and many of them have views of the spectacular skyline. The bar is oversized and has a nice deck with heaters so guys like Randy can have a cigar. It’s the largest Morton’s in the world!
Once again, the Morton’s staff was stellar and we were treated like royalty. We had our own corner room with a beautiful view of the city. Many different employees greeted us and we were all on a first name basis by the end of the night. The menu was, of course, the same, but the beef was from New Zealand instead of the United States. It was delicious and we added lobster to the deal which was decadent and heavenly.
We had so much fun that we returned the next day for happy hour and a view of the sunset from the deck. The same employees were there (Managers Frederic, Stan, and Diego, and the wait staff) and they kept us entertained the whole time.
We were also delighted to run into Morton’s President and CEO, Christopher Artinian and Asia’s Director of Operations, David Martin once again. We chatted with both of them and were really impressed by their dedication to the company as a whole and specifically to valuing each team member.
We returned to the U.S. on November 22. Randy continued his Morton’s Tour, however, and dined in Las Vegas after Thanksgiving with friends from Wisconsin; it was his friend Larry’s first Morton’s experience along with his nephew’s 40th birthday. Next Morton’s stop for Randy is Honolulu!
By Stacy Ohlsson and Randy Zinck
For today’s issue of “Wine Wednesday,” I wanted to feature one of our ‘Wines by the Glass’ selections. It may not be familiar to you (outside of your Harry Poter books), but I encourage you to taste why this wine is so magical!
PROPRIETARY NAME VARIETAL, VINEYARD DESIGNATION
Cabernet Sauvignon, Syrah, Grenache, Petite Verdot
Created by the same team behind Evening Land Vineyard’s acclaimed Pinot Noirs and Chadonnays, movie producer Mark Talov and winemaker Sashi Moorman take on Provence with this special Cabernet blend.
Modeled after the sun-drenched, spicy, full-bodied wines of Provence, the Sorcerer is predominately a Cabernet wine with Syrah, Grenache, and Petit Verdot blended in for complexity and distinction. The grapes were harvested from the Napa Valley and Central Coast. Silky tannins and flavors of ripe, dark colored fruits and toasted spices follow the bouquet of cassis, tobacco, grilled toast and crushed pepper.
A New York Strip steak with Au Poivre sauce. The soft tannins and full body will pair well with the richness of the meat and the heat of the sauce.
Click here to view our entire “Wines by the Glass” selection, available in most Morton’s locations. We invite you to try a glass or Sorcerer or anything else on our list in the comfort of Morton’s bar. We also offer specially-priced Bar Bites that pair perfectly with our wine and spirit selections.