Wine and Spirit Trends
FOODARAZZI: 60 SECONDS WITH PATRICK HOYLE
69 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.
Morton’s Mixologist Creates a Crafty Beer Cocktail
19 months ago
Photo by Michael Tercha/Chicago Tribune
As stated in a recent Chicago Tribune article, “Beer Cocktails are Brewing!” It’s been a pretty hot summer, so beer cocktails are a refreshing and unique alternative to your more common can of beer or glass of wine.
So as a member of the 2011 Taste of the Nation Mixology Team, comprised of members of the United States Bartenders’ Guild Illinois Chapter, I thought I’d create a seasonal and unique libation incorporating beer. Each mixologist was assigned a different base spirit…I was given Brut Champagne…and asked to concoct a cocktail with it.
So after collaborating with my colleague, Tylor Field, III, we came up with the Lavender Apple Blossom! Trust me when I say that it tastes as good as it sounds.
Here’s the recipe:
5 oz. Sparkling Brut Champagne
1 oz. Lindemans Pomme Lambic (green apple)
Offerings Samples at Taste of the Nation
1/2 oz. Lavender Honey
- First, you have to make a syrup out of the honey by mixing it with a high quality bottled water…not to thin, just syrup texture as opposed to honey texture.
- Rim your glass with a little bit of the lambic and dip the rim into some crushed, dried lavender (or lavender sugar if you prefer).
- Place the honey syrup in the glass, add lambic and top with Champagne.
- Enjoy!
Cheers!
Sara Fasolino
Certified Sommelier/Morton’s Beverage Manager
Morton’s Newest “Sommelier Feature”
19 months ago
Earlier this year, we created a Sommelier Team to assist in creating, enhancing and maintaining a strong and vibrant wine and spirits culture for Morton’s employees and guests. It’s an incredible and passionate group of professionals, so I’m featuring one of these individuals in today’s ‘Sommelier Series.’
Meet Todd Bricker, Certified Sommelier and General Manager of our San Antonio location. I asked him five simple, but interesting, questions.
1. What’s your favorite Morton’s food and wine pairing?
I had my favorite pairing while hosting my brother’s bachelor party in Denver. I had the Orin Swift Prisoner with a Cajun Ribeye. The peppery notes from the Zinfandel in the Prisoner blend pairs very well with the cajun spices. We had a bunch of beer nerds with us, so I expected only a couple people to drink wine. Everyone liked the wine so much that no one had beer.
2. What are you drinking now?
Rose. When it’s hot and humid in Texas, I love to open a bottle of Rose. It’s a perfect front porch wine and goes with a huge variety of foods…from fish to barbecue or anything else you’d put on a grill.
I’m also a big whisky fan, and I usually have a Sazerac to start off dinner. However, after trying Morton’s new Manhattan with Maker’s Mark 46 and Carpano Antica Vermouth, I have been on a mission to find cocktail bars with similar high-end ingredients and try their version of a Manhattan.
There’s a new brewery in San Antonio called Ranger Creek, and they do a Belgian Strong Ale named La Bestia Aimable. One of the best, most complex beers I’ve ever had. I sat down to dinner at Morton’s, and it paired well with everything on the table from Oysters Rockefeller to a New York Strip.
3. What’s your favorite wine that’s less than $20 a bottle?
Etude Rose (see my answer above!)
4. What’s the most common question about wine/beer/liquor that you get from your guests?
It’s usually the most vague…”What do you recommend?” This can be a tricky question to answer. I usually ask what they like to drink when they’re out to dinner. This will give me an idea of price-point and what type of wine they like…whether it is something big and juicy or something a little more reserved. Then I ask if they want to stay in their comfort zone or if they want to branch out and try something new. Finally, I ask what they are having for dinner and then go for their best pairing rather than necessarily sticking with a classic pairing.
5. What was your favorite ‘fun fact’ that you learned during your Sommelier training?
This is a hard one. I can tell you my “a-ha moment” was when I went out to Napa Valley for the first time and was able to experience the different viticutlural areas first hand. I still remember what it felt like to be 5 miles apart, but a temperature differential of 10 degrees. It is then when I truly realized the meaning of terroir. Another fun fact…every bourbon that I am familiar with spells whisky with just the ‘y.’ Makers Mark spells it ‘whiskey’ with an ‘e’ in honor of their Irish heritage.
Stay tuned and meet another member of our Sommelier Team next month! Until then, you can ask the General Manager of your preferred Morton’s locationwhether they have a Morton’s Sommelier on staff. Most locations do, and they can help take your dinner experience to the next level. You can also visit our website to learn more about our wine and spirits program.
Cheers!
Tylor Field, III
V.P. of Wine & Spirits
Morton’s The Steakhouse
What’s the Skinny? Find out at Morton’s!
09 months ago
We’re in the heat of a particularly hot summer season, and we all need to try and stay cool…and look good doing it! So if you haven’t discovered them already, I wanted to use today’s issue of “Wine Wednesday” to introduce you to our newest line of cocktails, the “Spa-Tinis.”
I worked with my colleague and Certified Sommelier Sara Fasolino and Master Mixologist Francesco LaFranconi to create five healthier, summer-inspired cocktails. We used fresh ingredients and our creativity to keep these cocktails under 200 calories…but each one tastes like a decadent indulgence!
I’m happy to report that both our guests and the media have given “Spa-Tinis” very favorable reviews. I invite you to read some recent articles about our newest cocktails from publications including Nashville Lifestyles, GeorgetownPatch and Sauce Magazine…in which they reference “Tasty tipplers fit for bikini season” and, “Not too sweet but oh-so-yummy cocktails with low calories and huge flavors that are the latest craze…they have their concoctions down to an art form.”
And if you’re looking for a refreshing, lower calorie libation to enjoy at home, I wanted to share the “Spa-Tini” recipes with you. Please visit our webpage that offers these recipes, along with the secret blends behind our previous cocktail series, the “Heavenly Mortinis.”
While the thermometer may tell you otherwise, Fall is just around the corner. So embrace the heat with a chilled Morton’s cocktail…and savor the summer!
Cheers!
Tylor Field
V.P. of Wine & Spirits
Morton’s The Steakhouse
Morton’s “Spa-Tinis” include the “Skynny Blood Orange Cosmo,” “Skinny Rita,” “Lean and Green,” “Red Velvet” and “Antioxidant Me.” Visit mortons.com to learn more about our Spirits program and our award-winning wine lists.
Teeing Off our “Above Par” Wine Series!
010 months ago
When golfer wines were first released, the knee jerk response from the majority of the industry was that they were just another form of ‘critter wines’. You know…the bottles that cost less than $8 with a cute critter on the label to help it sell? A few years ago, the market was flooded by critter wines. However, these days, after a few years in the marketplace, golfer wines have been gaining their deserved reputation as high-quality juice.
If you think about it, these golfers are very precise people and aren’t likely to put their name on just anything. They pride themselves on their reputations, their wines, and the winemakers they have chosen to represent them. That being said, it only made sense that Morton’s feature the highest quality golfers wines, especially once we became the Official Steakhouse of the PGA TOUR! The three “Above Par” golfer wines on our Sommelier Selections list include: Jack Nicklaus, “Private Reserve, ” Meritage from Napa, Ernie Els, “Signature,” Bordeaux Blend, Stellenbosch and Greg Norman, “Reserve,” Shiraz, Limestone Coast .
So for the next three issues of “Wine Wednesday,” we’ll be featuring these incredible wines and telling you more of the story behind the label. We’ll start off the series with Mr. Greg Norman of Greg Norman Estates.
Mr. Norman got into the wine business out of passion for wines. The more he traveled, the more wine he tasted and the more knowledge he gained. His conceptual idea of wine is that the “Experimentation is the best path to understanding and appreciating wine.” The winemaker for the Australian wines of Greg Norman’s portfolio is Andrew Hales. He has made wine in Sicily, Tunisia, Moldavia, France, New Zealand and Australia. His travels have given him the experience and skill to make elegant, well-balanced wines that express the terroir of the Limestone Coast. Incidentally, the Reserve Shiraz is one of Mr. Norman’s personal favorites. “It has such a deep, intense flavor, filled with tannins that are pronounced but not overbearing, with a hint of blueberry.”
But Mr. Norman’s commitment doesn’t stop at the golf course or in the tasting room. He also created a charity back in 1987, The Greg Norman Foundation. Its aim is to “bring out the best by promoting the very highest standards for junior golf, to prepare young golfers for the future and to bring professional golf tuition within the reach of interested people in Queensland.”
We’re proud to feature the wine of such an accomplished and reputable golfer, and we look forward to continuing our “Above Par” series next week with Mr. Jack Nicklaus!
Cheers!
Sara Fasolino
Certified Sommelier
Morton’s Beverage Manager
Summer’s Officially Here…So Start Sipping!
011 months ago
In recognition of summer’s official start yesterday, I thought I’d focus today’s issue of “Wine Wednesday” on some sipping recommendations for the warmer months.
For fun summer wines, just remember the three “R’s” …Rieslings, Roses and Rhones. Within these three categories you’ll find amazing diversity and value — something for every palate, mood and dish!
Riesling is a grape varietal that is in the category of what we call “Sommelier’s Friend.” It can be described as flowery and perfumed with bright, crisp acidity. It loves a wide variety of foods and can easily be sipped on its own; from fresh fruit to barbecue you really can’t go wrong. Any dry Riesling with crisp apple or lime-like acidity will pair well with any type of salad. Some really great varietals are coming out of Clare Valley, Australia and Columbia Valley, Washington.
Roses, roses, roses….don’t be afraid of them! It’s not all sweet, and some of the most amazing wines in the world, including some of the finest champagnes, are made in a rose style. So here’s an idea…get a red grape—any kind will do— peel it, and what does the inside look like? It’s clear! So the way we get red wine from the clear insides of the grapes is to let the pressed juice sit with the skins, which is how the juice picks up all sorts of good flavors, tannins, colors and other characteristics that make a wine really, really good! So if we pressed red grapes and took the juice away from the skins, we would immediately have a white wine. That said, Roses—really good roses—are made from some of your favorite red grapes, like the very fashionable (and decidedly not sweet) Cabernet Franc. When the juice is pressed, they let it sit with the skins for just a bit so it picks up that pinkish hue. These wines vary in style and price range, and most have a very sturdy structure and mouth feel to them and can handle everything from ribs to pizza to lean cuts of beef. If you are a red wine drinker and want a cool summer selection, pick a Rose from France…and you will not be disappointed! Charles Smith, a winemaker in Columbia Valley, Washington is making a Rose that is currently one of my personal favorites as well.
Now for the Rhones. Rhone is a region in France where you find red grape varietals like Grenache and Syrah, and white grapes like Viognier, Marsanne and Roussanne. These grape varietals can be grown almost anywhere, but the best examples come from the Rhone Valley. Condrieu makes some of the finest examples of Viognier (Vee-on-yay), and it’s like crisp green apples mixed with earthy mushrooms and has a great balance of acidity and body. Marsanne has a nice mineral edge with a hint of peachiness and fragrant white flower…perfect for some fresh seafood or all on its own. Roussanne is the most intense of the three and has a ripe pear flavor balanced with a little nuttiness. All three make great summer sippers.
Again, the best examples of these grapes do come from Rhone, France; however, there are a few California producers working magic with them as well. Randall Graham of Bonny Doon makes some wonderful examples, as does Bonterra Vineyards. One of the best surprises I ever experienced in a wine was a Grenache Blanc…and while it’s not a true Rhone varietal, it’s very good and worth mentioning as a great summer wine. The one I had was from Epiphany Cellars (how appropriate!).
Summer is here, so I hope you enjoy some of these summer sippers! Cheers!
Sara Fasolino
Certified Sommelier and Beverage Manager
Morton’s The Steakhouse
Click here to learn more about Morton’s wine selections, including some refreshing summer wines.
Toast #Chardonnay Day at Morton’s The Steakhouse!
011 months ago
Wine lovers from around the world will be raising their glasses to the second annual “#Chardonnay Day” on Thursday, May 26, 2011. This decadent-sounding holiday got its start on social media (not in a bar, which may seem more likely) and is a “global celebration of the Chardonnay grape.” And unlike most other holidays, you don’t have to worry about what to buy for your loved ones or what elaborate meal you should put on for your guests. All you have to do is pour some Chardonnay in a glass! Using the #Chardonnay hashtag on social media channels, you can follow what people around the globe are saying about what’s in their glass.
Speaking of which, for today’s issue of Wine Wednesday I wanted to share with you which Chardonnays Morton’s pours for its guests. On our Wines by the Glass list, most locations offer Ferrari-Carano, Sonoma Cutrer, Canyon Road and Beringer. Our Wines by the Bottle list includes:
14 Hands, Washington
Beaulieu Vineyards, “Reserve,” Carneros
Cakebread Cellars, Napa
Chateau St. Jean, Sonoma
Chateau Ste. Michelle, “Canoe Ridge,” Horse Heaven Hills
Clos du Bois, “Calcaire,” Russian River
Cuvaison, Carneros
Ferrari-Carnaro, Sonoma
Foley Estates, “Rancho Santa Rosa,” Sta Rita Hills
Grgich Hills, Napa
Kendall-Jackson, “Grand Reserve,” Santa Barbara
Markham, Napa
MerSoleil, Santa Lucia Highlands
Nickel and Nickel, “Truchard,” Carneros
Patz & Hall, Sonoma
Rodney Strong, Chalk Hill
Silverado Vineyards, Napa
Sonoma Cutrer, “Russian River Ranches,” Sonoma
Sterling Vineyards, Napa
To join in on the holiday’s festivities, you can register here, follow Morton’s Twitter handle throughout the day or stop by any of our locations to order your favorite Chardonnay from our wine list. The restaurants that participate in Power Hour even offer a glass of Canyon Road Chardonnay for $6.50 or $7.50. You can learn more about your preferred location’s bar menu and wine list on ‘The Bar’ tab of their homepage.
Happy #Chardonnay Day to you all! Cheers!
Certified Sommelier and Morton’s Beverage Manager
FOODARAZZI: 60 SECONDS WITH ROSA REYES
01 year 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.
What Would the Royals Sip?
01 year ago
On the west side of the pond, many of us may have witnessed today’s royal wedding in PJs and slippers, while the brave may have ventured out to their nearest English pub or to a friend’s watching party. It’s a good thing the weekend is around the corner, because this wedding may have forced a lot of all-nighters or 2am wake-up calls.
By now, we’ve finally gotten our glimpse of Kate’s highly-anticipated wedding gown. But one question some of you may still be asking…what will Kate and William be sipping on as they”kick back” and enjoy their wedding reception and formal dinner?
It was confirmed by Decanter Magazine earlier this week that Pol Roger Champagne is going to be served before the sit-down dinner. Premier Wine Training’s website describes Pol Roger as “priding itself on its fine bubbles, having deeper cellars than other houses, which they say enhances the bead. Most champagnes are a blend of Chardonnay, Pinot Noir, and Pinot Meunier, but those which include a higher proportion of red grapes tend toward a weightier style. Pol Roger NV uses equal proportions, but leans on Pinot Noir in its vintage wines.”
Serving Pol Roger is a departure from tradition, as royal weddings typically pour Bollinger. (This was requested for both Queen Victoria’s and Prince Charles’ weddings.) However, Pol Roger has an extensive history with British aristocracy, including Sir Winston Churchill. He was quoted as saying “Champagne: In victory deserve it: In defeat need it,” and it’s rumored he would have a pint of champagne at 11am most mornings. In his honor, on the 10th anniversary of his death, Pol Roger created a prestigious cuvee called Cuvee Sir William Churchill.
While Pol Roger isn’t offered on our wine list (it’s only available in England, Belgium, Switzerland, Italy, Germany and Australia), I would recommend ordering Taittinger…should you be heading to Morton’s this weekend to toast the royal wedding, or any other occasion, for that matter!
And while it hasn’t yet been confirmed what the royal couple and their guests will be sipping on during dinner, it’s rumored there will be an English wine. Some consider this to be a “controversial” idea, which you read more about in this New York Times article. I have had a couple of English sparklers, and they are impressive. I’m partial to the Nyetimber Vineyards.
Even though us “commoners” were merely spectators of this grand and historical event, it was fun to watch from the sidelines and get swept up in the excitement. If you’re continuing the celebration with some bubbly later today (or perhaps it’s already been poured, because it’s never too early for a Mimosa), perhaps that will help you feel a little more like royalty.
What did you do to celebrate the wedding? Did you dress the part and show up to a party with your best British headwear? Or did you take the more casual route and don some PJs? Tell us about it or post your pictures on our Facebook page!
Cheers!
Sara Fasolino
Certified Sommelier and Morton’s Beverage Manager
Morton’s loves the holidays and New Year’s Eve and New Year’s Day are no exception!
01 year ago
Photo courtesy of www.citysbest.com
Today and tomorrow, our very own Tylor Field, III, Vice President of Wine and Spirits and Certified Sommelier/Mixologist Sara Fasolino will both appear on FOX News (Tylor will be on “Fox & Friends” in New York on Friday and Sara in Chicago on Thursday) and gave viewers some festive champagne and cocktail ideas to serve up at their holiday celebrations. For more information on champagne, checkout Champagne and Sparkling Wine Tips for Your Holidays.
If you’re looking for the perfect bottle of bubbly this New Year’s Eve, here are a few simple tips to keep in mind…
The various types of champagne include:
Non-Vintage Champagne
Sparkling wine
Rose
Brut
Extra dry
Vintage
What’s the difference between Champagne and Sparkling Wine?
While many people call all sparkling wine Champagne, to truly be labeled Champagne a sparkling wine must come from the Champagne region of France and meet other specifications.
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.
Many of our Morton’s locations are nearly sold out for New Year’s but we still have openings available for your holiday celebrations. We are also open on New Year’s Day! For more information, please visit us at http://www.mortons.com/holiday/new-years-eve/. Happy Holidays to you and your family from Morton’s!