Social Media
Gearing Up for a Day of Decadence
13 months ago
Turns out that this Friday, October 28 is going to be a very…big…day. Not only is it the last day of the work week, it’s also National #Champagne Day AND National Chocolate Day! It’s the mother of all holidays, the perfect storm, divine decadence…all rolled up into one, sweet, savory day.
Wait…you haven’t heard about National #Champagne Day?!? The world-wide social media tasting soiree?!? As explained by its founder, ChrisO Vintuba, “You can partake in person or online, all you will need is a bottle of #Champagne and a willingness to share your thoughts. We think that life is worth celebrating with #Champagne, great friends, and great food every day, not just on October 28th.” Well, he didn’t have to ask me twice! In fact, I’ll be joining in on the celebration and tweeting throughout the day on Friday if you want to follow along.
But in the meantime, I thought I would use today’s issue of “Wine Wednesday” to support this holiday…because it’s the least I can do.
I’m highlighting a couple of the fine champagnes produced by Veuve Clicquot, a premium brand and the first “modern” champagne house. It was founded in 1772 by Philippe Clicquot-Muiron and eventually came under the guidance of his daughter-in-law, Madame Clicquot. She built the business into the powerhouse that it is today, largely in part to her brilliant invention. In 1816, she invented the process called rémuage, or riddling, that removes the yeast of the secondary fermentation from the bottle. Before this, champagne was actually a cloudy beverage! Madame Clicquot used holes cut in her kitchen table to perfect the method of slowly tilting and turning the bottles to gather the spent yeast in the neck of the bottle. Once it had settled, it could be removed by freezing the neck in a brine of salt and water, opening the bottle, removing it, and recorking. This process single-handedly turned champagne from a curiosity into a huge commercial success.
One of her riskiest ventures was sending a secret shipment of her bubbly to Russia in 1814, in defiance of Napoleon’s blockade. Madame Clicquot held Russia in high regard – their court was the most prestigious of Europe, and the Russians were reputed to be great lovers of champagne. In the end, her repeated efforts to open this market paid off by establishing Clicquot as a leader.
At Morton’s, we’re proud to offer Veuve Clicquot, “Yellow Label,” Brut, Reims, NV and Veuve Clicquot, Rose, Reims, NV (both are available by the bottle only).
Veuve Clicquot, “Yellow Label”
Appellation: Reims, France
Flavor Profile: An intense, pleasant fragrance with fruit and brioched notes. Well balanced with a generous and fruity structure.
ABV%: 12.00%
Veuve Clicquot, Rose, Reims, NV
Appellation: Reims, France
Flavor Profile: An elegant nose with initial aromas of fresh red fruit leading to brioche notes. Well balanced with a generous and fruity structure.
ABV%: 12.50%
And of course we can’t forget about the second half of Friday’s holiday, National Chocolate Day. As defined by one website, “October 28th, just before Halloween, is National Chocolate Day. This is the day that all chocolate lovers near and far can indulge in their addiction out on the open, without shame or ridicule.” That said, I thought I would include a link to an earlier blog post that featured our Legendary Hot Chocolate Cake recipe (scroll toward the bottom of the post). I think you can tell, just by the picture alone, that this dessert has rightfully earned its “Legendary” status. Now try pairing that with a chilled glass of bubbly, and you might have just found yourself a brand…new….favorite…holiday.
Enjoy!
Sara Fasolino
Beverage Manager/Certified Sommelier and Mixologist
Morton’s The Steakhouse
Pairing chocolate and champagne can be tricky. But if you plan on recognizing these holidays on Friday, what will your match-up include? A demi sec champagne with milk chocolate? Prosecco with white chocolate? A rose with chocolate-dipped strawberries? We’d love to hear if you’ve found a perfect pairing!
FOODARAZZI: 60 SECONDS WITH JONATHAN VILMA
03 months ago
Jonathan Vilma
Captain of the New Orleans Saints defense and the son of Haitian immigrant parents, Jonathan Vilma also founded The Jonathan Vilma Foundation after the 2010 Haiti earthquake to help assist with the rebuilding efforts in Haiti, including a charter school to educate students from elementary school to high school. We caught up with the superstar linebacker who ruminates on Carnival, Family Guy reruns and Denzel Washington playing him in the “The Vilmanator”.
OCCUPATION: Professional Football Player.
THREE WORDS THAT BEST DESCRIBE ME: Intelligent, competitive, and focused.
FAVORITE TRAVEL DESTINATION: I love traveling during the off season. My favorite place so far is Rio de Janeiro, Brazil for Carnival.
WHEN I’M NOT WORKING, I’M…: Getting some much needed sleep.
ONE THING I’VE BEEN DYING TO TRY: Skydiving but it’s not allowed in my contract.
MOST MEMORABLE MOMENT IN FOOTBALL: Winning Super Bowl XLIV in Miami. It was one of the greatest moments in my life.
FAVORITE DRINK/COCKTAIL: Football players don’t drink alcohol…do they?
I STAY HOME TO WATCH: Family Guy! It’s by far the best show out there.
FAVORITE PLACE TO CHILL OUT: You can always find me on a beach in Miami.
WHO WOULD PLAY ME IN A HOLLYWOOD BLOCKBUSTER: I would be honored if Denzel Washington played me in a 3-D blockbuster called “The Vilmanator”.
PRIZED POSSESSION: My Super Bowl ring. Doesn’t get any better than that.
PRE-GAME RITUALS: Nothing specific. I focus on winning and performing well.
IF I WASN’T A FOOTBALL PLAYER, I’D BE: I would be working on Wall Street.
FINISH THIS SENTENCE: The best part of my job is…: Winning it all!
Join NFL Superstar Jonathan Vilma and his New Orleans teammates for a great cause on Monday, November 7 when they trade in their uniforms and helmets for plates and aprons during Celebrity Servers Night at Morton’s The Steakhouse!
Catching Up with Morton’s Social Media Team
34 months ago
It’s definitely been an exciting few weeks in the Social Media world for me. As a member of Morton’s social media team, I thought I’d share a few highlights!
For starters, I was recently able to be a part of Social Media Week. This week-long, global event took place in multiple cities and brought hundreds of thousands of people in the corporate, public and non-profit sectors together through learning experiences that advanced our understanding of social media’s role in society. I was fortunate to be in one of the hosting cities (Chicago) and attended a few seminars.
Adam Bain, President of Global Revenue for Twitter, was the headliner for Social Media Week in Chicago. He shared this example from Burberry on how Twitter can bring people with common interests together to share in an experience, no matter where you are. I liked this example in particular because Burberry tweeted pictures of fall fashions BEFORE anyone in the showroom was able to even see them. Talk about getting the “inside scoop!”
In addition to the Social Media Week festivities, I was able to talk to Shel Holtz of For Immediate Release about Morton’s Social Media strategies. It was fun to speak to someone, outside of our company, who was so interested in what we were doing, and what our goals are. Take a listen, if you’d like!
The grand finale for me was the Social Media Forum I recently attended in New York City. I was a guest panelist at The Hildebrandt Institute’s “Beyond the Basics: Integrated Social Media Marketing for Law Firms.” The group of panelists with whom I spoke focused on “Integrating Social Media into Your Marketing Strategy” and included: Jasmine Trillos-Decarie, Director of Marketing and Business Development, Foley Hoag LLP; Carrie Kerpen, Chief Operating Officer, Likeable Media, Silvia L. Coulter, M.S.P Law Vision Group LLC and Dion Algeri, Co-Founder of Great Jakes.
I was brought into the panel to share my thoughts about using social media to improve client service. Many of Morton’s Social Media objectives can also be applicable to law firms, since both of our industries rely on people. (Obviously, restaurants cannot operate without guests, just as law firms cannot operate without clients.) The attendees were most interested in hearing about the recent interaction between @Mortons, @PeterShankman and the management team at Morton’s in Hackensack. (If you’re not familiar with the story, you can read Shankman’s blog.) It felt to me like the “tweet heard round the world,” when my only intent was to extend Morton’s standard level of service to a guest, and I was stunned at the volume of responses that it generated.
I’m going to geek out for a second and say that it seems every week is Social Media Week for me. It’s such an exciting, powerful and ever-changing component of our society, and I feel so fortunate that I get to incorporate it into my daily routine at Morton’s. I also feel like there’s always more to learn about Social Media, so I’d like to open up the floor and ask you…What’s been your most memorable, or “Ah-Ha!” moment on social media? And what suggestions do you have for Morton’s social media team? Feel free to comment on this blog, tweet us or post to our Facebook wall.
Jillian Beard
Regional Marketing Manager
Morton’s The Steakhouse
Gearing Up for #CabernetDay
05 months ago
Guess what day it is tomorrow? Well, besides it being the first day of a brand new month, it’s also the 2nd Annual #CabernetDay! As defined by its host, Rick Bakas, it’s a day to “open up and share your experiences all with Cabernet-based wines, such as Cabernet Sauvignon, Cabernet Franc, Bordeaux style blends, Rose of Cabernet, or any other wine you want to bring to the party.” And by party, he means the party that will be happening on social media tomorrow from 12:05pm – 11:55pm (PST).
So for today’s issue of “Wine Wednesday,” we thought we’d start the party a little early by featuring a “Morton’s Greatest Hits” of Cabernet Sauvignons. We’re proud to offer some incredible options on our Wines by the Glass and Wines by the Bottle lists, and here are some of our, and our guests’, favorites…
- This past July, we featured our three Cabernet-based “golfer wines,” including Jack Nicklaus, “Private Reserve, ” Meritage from Napa, Ernie Els, “Signature,” Bordeaux Blend, Stellenbosch and Greg Norman, “Reserve,” Shiraz, Limestone Coast . As the “Official Steakhouse of the PGA TOUR,” we’re proud to offer our guests these “Above Par” wine selections in our U.S. locations.
- The Freemark Abbey is featured on our “Sommelier Selections” and is the 2002 vintage…a harder-to-find wine that’s a popular choice among our guests.
- My personal favorite is the Ladera Cabernet, Howell Mountain, 2005. (This will link you to a previous blog post. Scroll down to find the tasting notes for this wine.) It’s another “rare gem” that we’re excited to offer our guests.
- Some other Cabernet selections that seem to be among our guests’ favorites come from Caymus Vineyards, Cakebread Cellars, Far Niente Winery, Silver Oak Cellars (Napa and Alexander Valley), and Stag’s Leap Wine Cellars.
To join tomorrow’s #CabernetDay festivities, make sure to follow Morton’s Twitter handle, look for the #CabernetDay hashtag throughout social media, or organize/attend a #CabernetDay ‘Meet Up. Better yet, get together with your friends or colleagues at a Morton’s bar near you to sip and savor your favorite Cabernet Sauvignon. You can even take advantage of Power Hour and enjoy a glass of BV Coastal Cabernet Sauvignon for $6.50 a glass (at select locations) and pair it with a $5 or $6 Bar Bite (available at all locations). I hope you enjoy the Cabernet conversations tomorrow, and at the very least, I hope you enjoy a lovely glass of it!
Cheers!
Sara Fasolino
Certified Sommelier/Beverage Manager
Morton’s The Steakhouse
FOODARAZZI: 60 SECONDS WITH PATRICK HOYLE
55 months ago
Creating extraordinary culinary experiences for VIPs and discerning guests may sound like a daunting task to some but for Morton’s Patrick Hoyle, along with his team of talented professionals, it’s the kind of challenge he unequivocally excels at. Here, the Rosemont GM (and Bloody Mary aficionado) opens up about his favorite gadget, the art of moving up at Morton’s and what he’s been dying to do on his day off.
OCCUPATION: General Manager and Sommelier, Morton’s The Steakhouse in Rosemont, IL.
THREE WORDS THAT BEST DESCRIBE ME: Fun, giving and compassionate.
FAVORITE TRAVEL DESTINATION: Napa Valley. We love Bell Winery and Beaulieu Vineyard. It’s relaxing and nothing beats “California coffee” (wine, duh).
POWER SUIT: I may wear a tuxedo for work but I live in Tommy Bahama.
WHEN I’M NOT WORKING, I’M…: Riding my bike, a 1999 Yamaha Road Star.
ONE THING I’VE BEEN DYING TO TRY: Flying.
FAVORITE DRINK/COCKTAIL: Jack Daniels Whiskey.
I STAY HOME TO WATCH: I’m addicted to “Psych” and “Burn Notice”.
FAVORITE GADGETS: A corkscrew. It releases art. Wine is art that you have to destroy to appreciate.
FAVORITE PLACE TO CHILL OUT: Gianni’s Café and Café Lucia.
WHO WOULD PLAY ME IN A SUMMER MOVIE BLOCKBUSTER: A hit comedy featuring Brian Dennehy. I’d play his son.
PRIZED POSSESSION: My motorcycle.
ADJECTIVE TO DESCRIBE MY MOOD: Sunny.
WHOM I MOST ADMIRE: My mother and father; our U.S. veterans; Morton’s staff; and all the people who help others simply by doing.
PROUDEST ACCOMPLISHMENT: Helping people move up and on.
FINISH THIS SENTENCE…The best part of my job is…: When I hear our guests say, “Wow!”
YOU’RE THE MASTERMIND BEHIND MORTON’S HANDMADE BLOODY MARY. TELL US HOW IT CAME TO BE? WHAT’S IN IT? I put my own twist on the Bloody Mary that we originally prepared at Oliver’s (now closed). Every good bartender has to have a great signature Mary and I took it upon myself to create a new one. The parmesan cheese has a great kick. You’ll never try another one like it.
Here’s the recipe:
Morton’s Handmade Bloody Mary
1.5 oz Square One Organic Cucumber Vodka
1 lime squeezed
4 oz Tomato Juice
1 Tsp. Parmesan Cheese
4 shakes Tabasco
4 shakes Worcestershire Sauce
4 shakes Salt
4 grinds Black Pepper
Fill shaker with ice, add all ingredients and roll. Strain into Gibraltar glass. Garnish with two blue cheese-stuffed olives and rim glass with celery salt. Enjoy!
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.
What Social Media Day Means to Morton’s
07 months ago
If you’re reading this blog, then chances are you have reason to recognize Social Media Day…which happens to be today! As defined by Mashable, this holiday is meant to “celebrate the revolution of media becoming social.” We at Morton’s want to join in on the celebration, so we thought we’d take a moment to reflect on what Social Media has meant to our company over the years.
We’re currently active on Twitter, Facebook, YouTube and our blog. The combination of these Social Media channels has proved to be an effective method of staying connected to our guests in real-time around the world. Our goal is to listen first, and talk later. As it turns out, our guests have a lot to say!
Currently with almost 2,700 tweets and 7,000 followers on our national Twitter handle, we’ve come to appreciate it as a way to hear what our guests are saying before (@StudyAbroad101 The entire Abroad101 team is headed to @Mortons for dinner tonight, hope everyone is jealous! #Steak&StudyAbroad, what could be better??), during (@jeremyrn @Mortons Philly for dinner. & going to take advantage of the gift card special) and after (@jpschust @Mortons I was at a wine tasting event in Indianapolis with @SommelierSara as the teacher- she’s pure awesome) their Morton’s experience. We also use Twitter to reward our followers with occasional contests, most recently leading up to Father’s Day and asking our guests to tweet in 140 characters or less why their #PrimeDad was the best (@evico @Mortons thank you so much I got my #primedad prize awesome cookbooks and signed to boot!!!! http://twitpic.com/5hrmio).
Our Facebook page is a great way to keep our 19,000-plus ‘Likes’ informed and engaged with our brand. Early on, we were fortunate enough to cross paths with Peter Shankman, a social media entrepreneur, and we’ve since taken copious notes. He’s been a great resource, and we’re always appreciative to see him in our restaurants or online.
From Peter Shankman:
Could use some help – My friend Caroline Brobeil Nassan is telling me that a Dirty Martini doesn’t exist, because it doesn’t have gin in it. I say that if it doesn’t exist, Morton’s has been making me lies for years, which I know isn’t the case. Settle this for us: A “Martini” doesn’t have to be strictly a gin-based drink, right? A “Vodka Martini” is just as acceptable to carry the name “Martini?” We shall stand by your answer.
The Social Media team has such an appreciation for the largely positive posts we see on Facebook, and we don’t take a single comment for granted. Here is a sampling of what we see:
From Derek Trombetta:
Had a GREAT time at Morton’s Denver for my Girlfriend’s Birthday! They even made her a special Birthday Menu! Thank You
From Leah Waddell Cross:
Can’t wait for my hubby and I to celebrate our 1st anniversary at Mortons on Saturday night!
From Julie Robinson:
We spend every anniversary (and other special occasions) at Morton’s in Sacramento. Our wedding anniversary date is the same our very first date… which was at Morton’s in Vegas. 
That night, I think my husband’s bone-in ribeye was genuinely the best we have EVER tried in our lifetimes (and we’ve tried quite a few!).
From Anna Etchin:
I came to Mortons in Boston this weekend with my boyfriend who’s deploying with the Army soon and it was the best restaurant experience I’ve ever had! Thank you=)
Facebook is also a great way to introduce those who ‘Like’ us to our incredible staff, as well as some of our most loyal guests.
Cheers to Dr. Dan Christensen in completing the Quest… visiting all 77 Morton’s locations! All our teams – from San Jose to Shanghai – send their best wishes and look forward to seeing you on the next round!
Check out our blog as we touchbase with 30 years of Morton’s experience… Jim Monaghan, White Plains General Manager and Raul Adorno, Regional Director of Operations. These 2 former New York bartenders are celebrating their 15 year anniversaries with us this month. That’s a lot of steaks and martinis!
Meet Chris Rook… Morton’s Corporate Chef and our ticket to a great meal! We’re big fans of anything that comes from his kitchen… particularly his chili and cornbread! Enjoy a few fun facts as well as the video for Chris’ Beef 101.
And we appreciate that our guests are busy and looking for quick and easy answers to their questions (Do you have any specials for the Cleveland marathon runners on May 15th?? or Does anyone know if the Palm Beach Morton’s is open for lunch?) , so we’ve found Facebook to be an effective way to do just that, replying to questions within the same business day whenever possible.
We also post contests and polls on our Facebook page (Happy Teacher Appreciation Day! A bar bite on us for the first 100 teachers to register online or Happy Pi Day! Join us today for $3.14 Key Lime Pie with your meal! Your high school math teacher would be proud! or What’s the most odd food you’ve paired with wine?)
…and sympathize with the guests who mourn the removal of their favorite menu item (Went to Morton’s last night for dinner ~ YUM!!! However, was really upset they got rid of the macaroni and cheese, WHY????? It was so good, I can’t believe you got rid of it. But don’t worry, I still love Morton’s!! Our dinner was fabulous.).
Our YouTube channel, with over 28,000 channel views, has a variety of video clips…such as wine pairing suggestions, grilling tips, cooking demonstrations, clips from special celebrity events, golfing tips from our partner, the PGA TOUR, or suggestions on how to navigate your way through a wine store.
Lastly, our blog has over 215 posts of recipes, tasting notes, employee stories and celebrity sightings. The goal of our blog is to provide compelling and relevant content, as our guests tend to be very savvy with a thirst for knowledge…not only about steak, but about wine, spirits, cooking methods and other topics. There’s no shortage of information online these days, so we want our blog posts to be worth our guests’ time and worthy of their interest.
While you’ll most likely see multiple mentions, blogs, tweets and posts about Social Media Day today, we appreciate you taking the time to learn more about what we see as the true value of Social Media for our business. We’re a company whose success has been built on creating brand ambassadors to spread the word about our steakhouses…and for us, Social Media is all about hearing from you, our Morton’s ambassadors, and igniting the dialogue about our brand. Feedback from our guests has always been crucial to Morton’s evolution as a steakhouse company, and we’re so grateful that these communication channels only expedite and encourage more of it. So we ask you to continue to stay connected with us! Your comments are not only appreciated, they are vital to our continued growth and success!
Roger Drake
Sr. V.P. of Marketing and Communications
Morton’s The Steakhouse
We’d love to hear your feedback on our Social Media efforts. Is there something you’d like to see more or less of on Twitter, Facebook, YouTube or our blog?
Morton’s ♥’s Celebrities!
08 months ago
Award-winning cuisine. Famous celebrities. World-renowned service. From Washington politicians to Hollywood, Morton’s The Steakhouse caters to the discriminating guest who relies on our highest standards of feeding and fulfilling wonderful memories, one dish at a time. From The Incredible Hulk himself, Lou Ferrigno, who dined with us in Singapore, to Chicago Bulls Head Coach Tom Thibodeau, who celebrated his “NBA Coach of the Year” honor in Northbrook, IL, Morton’s is the perfect destination to celebrate with family or just relax with friends at the bar. Celebutante or debutante, Morton’s is the hotspot for a legendary A-List experience.
The Incredible Hulk: Lou Ferrigno
Throughout May, Morton’s welcomed…
Anaheim
Country singer Clay Walker
Arlington
General Wesley Clark
San Diego Padres’ Chase Headley
Atlanta – Buckhead
Rock band Train
Atlanta – Downtown
Florida State Defensive Coordinator Mark Stoops
Atlantic City
Former NFL player Tiki Barber
Baltimore
Baltimore Ravens’ quarterback Tyrod Taylor
Bethesda
Musician David Crosby
Burbank
Actress Jennifer Love Hewitt
Twilight actor Peter Facinelli
Donny Osmond
America’s Next Top Model winner Eva Marcille
Connecticut Ave.
Senators Robert Menendez and Robert Casey
Congressmen Jessie Jackson Jr. and Mike Conaway
Former Congressman Nick Lampson
Secretary of Defense Robert Gates
Speaker of the House John Boehner
White House Chief of Staff Bill Daley
Washington Nationals Owner Mark Lerner
Florida Marlins’ players
Charlotte
African American history icon Dorothy Counts Scoggins
Chicago (State St.)
Singer Neil Young
Chicago Cubs’ Alfonso Soriano with family
Cincinnati
St. Louis Cardinals players
Chicago Cubs’ Alfonso Soriano and other players
Cleveland
New York Giants Defensive Tackle Barry Cofield
Politician Rudy Giuliani
Cincinnati Reds’ players
Retired Cleveland Cavaliers’ Mark Price and Craig Ehlo
Dallas
Actor Patrick Duffy
Dallas Mavericks’ Brendan Haywood and Corey Brewer for Mother’s Day
Dallas Mavericks’ Peja Stojakovic
Denver Tech
Denver Broncos Linebacker Von Miller
Actor Andy Milonakis
Fort Lauderdale
Governor of Florida Rick Scott
Georgetown
Barbara Harris from Ch 7 news
Former consultant to President Clinton, Vernon Jordan
Houston Galleria
Political personality James Carville
Indianapolis
Racing legend Mario Andretti
Indy 500 drivers Tony Kanaan and Tomas Scheckter
Louisville
Captain Keith Colburn from The Deadliest Catch
Actor Tim Daly
Macau
Former President of the Philippines Joseph Estrada
New Orleans
World Series of Poker players Antonio Esfandiari and Phil Laak
CNN anchor/journalist Soledad O’Brien
New Orleans Saints’ wide receiver Devery Henderson
Movie producers Randall Emmett and Brandon Grimes
Oscar-winning makeup artist Greg Cannom
Rapper Curtis “50 cent” Jackson
Movie director Jessy Terrero
Los Angeles Dodgers’ Eugenio Velezand Ivan DeJesus
Northbrook
Chicago Bulls Head Coach Tom Thibodeau
Phoenix
Chicago Cubs pitcher Carlos Zambrano
The Colorado Rockies
Former Secretary of Homeland Security Tom Ridge
Reston
Washington Redskins Head Coach Mike Shanahan
Sacramento
Lieutenant Governor of California Gavin Newsom
San Diego
San Diego Chargers’ tight end Antonio Gates
San Jose
Members of the Vancouver Canucks including the Sedin twins, Raffi Torres, Kevin Bieska, Manny Malhotra, and Ryan Kessler
San Jose Sharks’ Joe Pavelski, Ben Ferriero, and Andrew DesJardins
Seattle
Seattle Mariner David Aardsma
Singapore
The Incredible Hulk Lou Ferrigno
Toronto
Young and the Restless actor Eric Breaden
Actors Kurt Russell, Mark Harmon, and Timothy Busfield
Author Maya Angelou
Troy
Singer Bob Seger
White Plains
Channel 7 News’ Lee Goldberg
FOODARAZZI: 120 SECONDS WITH JIM MONAGHAN AND RAUL ADORNO
18 months ago
Raul Adorno
- Jim Monaghan
Since first throwing open its doors in 1978, Morton’s The Steakhouse has always had the formula for hiring the best and brightest hospitality talent in the business. Jim Monaghan and Raul Adorno, who have been walking the proverbial walk for years, recently celebrated their 15th year anniversaries at Morton’s in White Plains, NY. We caught up with the dynamic duo, who ruminate on anniversary antics, Hollywood doppelgangers and luxe locations to chillax (outside of a great steakhouse, of course).
WHAT IS YOUR OCCUPATION?
Jim Monaghan: I’m the General Manager of Morton’s The Steakhouse in White Plains, NY.
Raul Adorno: I’m the Regional Director of Operations at Morton’s The Steakhouse.
WHAT WAS YOUR FIRST JOB AT MORTON’S?
Monaghan: Bartender at Morton’s on West Street in New York (closed after 9/11). I knew it was going to be my last restaurant job because I liked [Morton’s] professionalism. I put on my application that I had a press clipping from Forbes and awards I had received. The GM thought I had my own PR firm.
Adorno: I was also a bartender with Jim [Monaghan] at our West Street location then moved up the ranks to become the General Manager. On our first day on job, Jim and I were serving two gentlemen at the bar and we started joking and laughing with them. Turns out, the two were my new bosses: Klaus Fritsch and the CEO of Morton’s.
HOW DID YOU RING IN YOUR 15-YEAR ANNIVERSARY AT MORTON’S?
Monaghan: Cutting 48’s. In other words, I was working.
Adorno: Celebrated with my wife and two kids. My daughter was so excited that I received an anniversary pin, she put it on her shirt and wore it all night.
THREE WORDS THAT BEST DESCRIBE YOU?
Monaghan: Funny and sarcastic.
Adorno: The Quiet Storm. I am usually quiet but when my eyebrows are lifted…watch out!
WHAT IS YOUR FAVORITE TRAVEL DESTINATION?
Monaghan: Hawaii. I first went when my college girlfriend broke up with me and then we went back there on our honeymoon.
Adorno: The Four Seasons Resort Nevis, West Indies. I was there for the first time during a Morton’s General Managers conference (where I won Regional Director of the Year). It’s so pretty and stunning.
WHAT IS YOUR POWER SUIT?
Monaghan: Tuxedo, what else!
Adorno: Black Armani suits and one-of-a-kind ties from Thomas Pink.
WHAT ARE YOU DOING WHEN YOU’RE NOT WORKING?
Monaghan: Hanging out with our 3 rescue dogs: Belle, Clemson and Guinness.
Adorno: Doodling on my new iPad 2.
WHAT IS YOUR FAVORITE DRINK/COCKTAIL?
Monaghan: Coor’s Light. Two if Raul (Adorno) is buying.
Adorno: The classic Mojito. The best I’ve ever had were at tiny bar in Singapore that turned into a cool jazz club at night.
WHAT IS YOUR FAVORITE DISH AT MORTON’S?
Monaghan: Cajun Ribeye. Ultra-popular and our entire staff love it.
Adorno: NY Strip with Lyonnaise potatoes.
WHAT DO YOU STAY HOME TO WATCH?
Monaghan: “House”, “NCIS” & NCAA Hoops.
Adorno: Entourage. Ari Gold is my favorite character.
WHAT ARE YOUR FAVORITE GADGETS?
Monaghan: I would say my cell but its 10 yrs old.
Adorno: My iPhone.
WHERE IS YOUR FAVORITE PLACE TO CHILL OUT?
Monaghan: Long Beach, NY. My mother has a house a block and a half from the water. It’s a wonderful place to go to relax.
Adorno: San Juan, Puerto Rico. There’s a beach called Boquerón on the west side of island that is breathtaking. My cousin owns a wonderful restaurant on the beach. When I’m not working, you can find me there.
WHO WOULD YOU WANT TO PLAY YOU IN A HOLLYWOOD SUMMER BLOCKBUSTER?
Monaghan: Michael Keaton (think “Johnny Dangerously”).
Adorno: Esai Morales. I’ve been told he’s my twin.
WHAT IS YOUR PRIZED POSSESSION?
Monaghan: My Ford Escape. Nice wheels and great music.
Adorno: My dog, Bailey. She’s a Bijan Frise-Poodle mix. Bailey is the only one who pays any attention to me at home.
WHICH ADJECTIVE BEST DESCRIBES YOUR MOOD?
Monaghan: Easily amused.
Adorno: Contagious.
WHOM DO YOU MOST ADMIRE?
Adorno: Chris Artinian (Morton’s CEO). I’ve worked with him for the last 14 years side by side and he is one of the hardest working guys. Very focused and ambitious. Chris started as a pantry cook at Morton’s and now he’s the CEO. I have a lot of respect for him.
WHO WOULD YOU WANT TO BREAK ONION BREAD WITH AT MORTON’S?
Monaghan: Peggy Reilly (VP of Purchasing at Morton’s) and Melanie McShane (Director of Restaurant Services at Morton’s). And plenty of giggles.
Adorno: Arnie Morton. I would love to meet the man who created this great concept. I would ask him what his next legendary restaurant concept would be.
WHAT IS YOUR PROUDEST ACCOMPLISHMENT?
Monaghan: Still married to my best girl, Gail. Going on 31 years!
Adorno: My 6 year old daughter, Alexandra and 3 year old son, Lucas. They are my prized possessions.
WHAT IS YOUR FAVORITE MOTTO?
Monaghan: Just make it happen!
Adorno: Let me make this crystal clear…
FINISH THIS SENTENCE: The best part of my job is…
Monaghan: Making each guest feel like they are the only ones here.
Adorno: Working with all of the great people in our company.
At Morton’s The Steakhouse, we are famed for our outstanding steaks and service, but pride ourselves on our wonderful employees. Please take a moment to watch this special anniversary video featuring our very own Jim Monaghan and Raul Adorno produced and compiled by Risa Hoag of GMG Public Relations.
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.
The Mother of all Beer Weeks: American Craft Beer Week
08 months ago
For all practical purposes, American Craft Beer Week is one long happy hour. The nation’s ultimate craft beer fest kicked off on May 16 and runs through May 22, encouraging new beer lovers and seasoned enthusiasts in all 50 states to raise glasses of their favorite IPA, amber, stout—and anything in-between—to honor the more than 1,700 small and independent craft brewers responsible for the vibrant American craft beer scene.
We recently caught up with Brian Kerr, author of “Morton’s Beer Primer”, beer fanatic and Food & Beverage Controller and Sommelier at Morton’s in Portland who gave us the skinny on crafting your own beer, beer and food pairing staples and the hottest places to enjoy a cold one (or two).
What is American craft beer?
Brian Kerr: It is beer that’s made at a brewery which is independently owned, makes fewer than 6 million barrels a year, and uses all-grain recipes to create flagship brews.
What ACB is served at Morton’s The Steakhouse?
BK: All Samuel Adams beers are considered craft beers, as well as our newest addition, Sierra Nevada Brewing Co. Torpedo Extra IPA which is brewed in Chico, California.
What are some of the hottest cities to enjoy a pint of ACB?
BK: Portland, Oregon; Seattle, Washington; Chicago, Illinois; and Denver, Colorado.
Which ACB are your favorites and why?
BK: I spent a couple of beer-filled days at Sierra Nevada recently and got to know many of the beers in their extensive and local lineup. Many of which are unavailable outside of the city of Chico. I am a local-beer lover, and my current favorites include HUB DOA (Deluxe Organic Ale) and Laurelwood Brewing Workhorse IPA.
How can one craft their own beer and spirits?
BK: If you are passionate about the food you eat, and the food you cook, you will enjoy making beer at home. There is nothing like making your own beer for freshness. I’m currently sipping an IPA (India Pale Ale) combined with Chinook, Centennial, and Cascade hops that comes straight out of the tap in my garage.
Is it a big deal to set up your own home brewery?
BK: To set up your very own brewery, you’ll need know-how, a small amount of money and plenty of space in your garage or backyard. I have been brewing my own beer at home (and thoroughly enjoying it) for the past 4 years.
Is ACB as popular as International Craft Beer?
BK: Absolutely, but I would say probably more. There are certain places in the U.S. that are brewing hotspots. In Portland we enjoy all that the outdoors has to offer us, including perfect growing conditions for hops and barley, and the cleanest water from the Cascade Mountains. American ingenuity and craftsmanship are in good health, especially in the beer department.
Are there any health benefits to drinking ACB?
BK: Is happiness a health benefit?
What foods pair best with ACB?
BK: Any food you enjoy pairs well with beer; it’s only a matter of choosing the right beer. Like selecting a wine for a meal, the appeal of craft beer and food pairing is that the options are nearly limitless. Egg rolls to eggplant parmigiana, chicken wings to coq au vin, there is an ideal beer for every pairing and palette.
What’s the appeal of ACB?
BK: ‘Going local’ has its own culture, and American craft beer is welcomed in that culture.
Is beer crafting the “Next Big Thing” for bars and restaurants looking to up the drink ante with customized spirits?
BK: I personally think so. It’s the reason that I tried so hard to get on the Morton’s Beverage Team. For years I have been pestering Tylor Field, III (Vice President of Wines & Spirits) and Sara Fasolino (Certified Sommelier and Beverage Manager) about getting me into the beverage department, and with their assistance and guidance, I feel terrific about where I am now, and where the Morton’s Sommelier Team is going in the future.
Still thirsty, friends? Beer lovers looking to discover a new brewed delight will have unlimited opportunities to enjoy special beer releases, entry to exclusive brewery tours, multi-course food and beer pairing dinners, collaboration beers and much more. To find a local celebration, visit the official American Craft Beer Week events calendar, hosted by CraftBeer.com.
Beertoid of the Week: Ever wonder how old beer is? From the time men first domesticated grains about 8000 B.C. they might have brewed beer and inhabitants of various parts of the world certainly were brewing by 3500 B.C. Soon it was the most popular alcoholic beverage in Mesopotamia—beer idioms became part of language and the government took to taxing beer consumption—a position it has enjoyed in most of the world ever since.
FOODARAZZI: 60 SECONDS WITH ROSA REYES
09 months ago
OCCUPATION: General Manager, Morton’s The Steakhouse in North Miami. (Rosa is also celebrating her 13-year anniversary this month!)
THREE WORDS THAT BEST DESCRIBE ME: Determined, compassionate and mellow.
FAVORITE TRAVEL DESTINATION: I love Nevis: a tropical nirvana with priceless ocean views and where I can hang the “Do Not Disturb” sign and totally zen out.
POWER SUIT: Antonio Milani suits maximize my curves and I splurge on super-chic stilettos by Giussepe Zannoti and Christian Louboutin.
WHEN I’M NOT WORKING, I’M…: Spending time with my family.
FAVORITE DISH AT MORTON’S: I’m a Cajun Ribeye lover.
SOMETHING NO ONE KNOWS ABOUT ME: I’m a fan of classical music and I played the violin in high school.
SECRET TO MY SUCCESS: Creating a quality and homey environment for both my guests and staff. We’re like a big family.
FAVORITE DRINK/COCKTAIL: Morton’s Red Velvet. Lindemans Belgian Raspberry Lambic is my latest liquid obsession.
I STAY HOME TO WATCH: Dexter. I think I was a criminal investigator in a former life.
FAVORITE GADGETS: iPhone.
FAVORITE PLACE TO CHILL OUT IN MIAMI: Coldwater Creek Spa.
WHO WOULD PLAY YOU IN A SUMMER BLOCKBUSTER: Salma Hayek. She’s fun and cute!
PRIZED POSSESSION: My family.
ADJECTIVE TO DESCRIBE MY MOOD: Calm, cool and collected.
WHO I MOST ADMIRE: Mother Theresa. She gave up her life to help people.
PROUDEST ACCOMPLISHMENT: Being a strong woman and a role model, both at work and at home.
FINISH THIS SENTENCE…The best part of my job is…: that I always learn something new and interesting every day!
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.