27-Liter bottle of Charles Krug, Vintage Selection, Cabernet Sauvignon

Foundation chapters.

The Winemaker Series auction in each city features the winery’s flagship wine, the Vintage Selection Cabernet Sauvignon. The 27-liter bottle, known as a Primat, is auctioned off at the end of the dinner.

Did you have to miss out? Don’t worry, we’ve got you covered with some fun facts below.

Primat Facts

• 27-liter primats are among the biggest, rarest wine bottles.
• The word primat means the best, the top, or the most prized. It comes from the Latin term for leader.
• Primats contain the equivalent of 36 standard bottles – that’s 180 glasses of wine!
• A Charles Krug primat weighs around 100 pounds.
• The bottle alone costs around $1,500.
• A normal corkscrew can be used to open a primat.
• Pouring one makes for an amazing spectacle! Because this bottle weighs so much, companies have designed Rube Goldbergian pouring contraptions.
• Peter Mondavi, Jr. contacted his old engineering professor from Stanford University, who assembled a team of graduate design and engineering students for a study project. They designed and created a very elegant pouring device for primats, eventually going on to manufacture it.

If you live in Burbank and Santa Ana area, there is still time to buy your tickets to the Charles Krug Winemaker Series.  Santa Ana will be held on April 24, and Burbank will be held on April 25.

Burbank: http://charleskrugdinnerburbank.eventbrite.com/

Santa Ana: http://www.eventbrite.com/event/3013739175

So gather 100 of your closet friends when you open a Primat. Our suggested pairing for Charles Krug Vintage Selection Cabernet Sauvignon is our Filet Mignon with Light Garlic Rub. You can check out the filet mignon recipe here.

Would you pair it with something else? What would you do with a 27-liter bottle of wine? Leave your comments below.

Tylor Fields III
Landry’s, Inc.
Divisional Vice President of Wine and Spirits

Mr. Peter Mondavi, Jr. and me at a past Winemaker Dinner

Here at Morton’s The Steakhouse, community is everything: from the prime events and wine series that we host, to serving our regular and new customers, or even the small touches that make up the total customer experience.

This is why for the past 10 years we have partnered with the Make-A-Wish Foundation and the Charles Krug-Peter Mondavi Family Winery to host special wine dinners across the country.  Mr. Peter Mondavi and a representative from the local Make-A-Wish Chapter will be in attendance at every event to host. This year Peter has selected a 30 year retrospective of his wines – the ‘88,’98 and ‘08 Vintage Select Cabernet as a treat with our entrée’s.

The wine dinners showcase four courses of Morton’s cuisine and other specially selected wines from Charles Krug. The dinners held in Chicago, Nashville, Santa Ana and Burbank benefit the Foundation and have collectively raised more than $342,000.

The night won’t be over once the plates have cleared and the glasses have been stowed away.

Have you ever seen a 27-liter bottle of wine in person before? The Charles Krug 2009 Vintage Selection Napa Valley Cabernet Sauvignon will auction off at the end of the night in all locations via live bids, with proceeds to directly benefit the local Make-A-Wish chapter.  A 27-liter bottle would be 144 glasses of 90 pt. wine for your guests when you host your next function at Morton’s or in your home.

So join us and raise your glasses for a great cause! Tickets for the evening are $150 per guest and include tax and gratuity. You can purchase tickets by clicking on your local Morton’s location listed below.

The reception begins at 6:30 p.m. with dinner served at 7 p.m.

Besides the food and wine listed below, tell us in the comments: What’s the oldest vintage of wine you’ve ever tasted? Was it for a special occasion?

2012 Charles Krug-Peter Mondavi Family Winery Annual Wine Dinner

Reception

• Jumbo Lump Crab Cakes
• Belgian Endive with Blue Cheese
• Tuna Tartare, Diced Tomato and Avocado

Charles Krug, Napa Valley, Sauvignon Blanc, 2011

Salad

• Mixed Field Greens
• Topped with Grilled Colossal Shrimp, Toasted Walnuts, Blue Cheese and Apple

Charles Krug, Carneros Chardonnay, 2010

Entree

• Filet Mignon
• Chive Mashed Potatoes
• Roasted Tomato Stuffed with Sauteed Spinach
• Shiitake Mushrooms

Charles Krug, Vintage Selection, Cabernet Sauvignon, 1988
Charles Krug, Vintage Selection, Cabernet Sauvignon, 1998
Charles Krug, Vintage Selection, Cabernet Sauvignon, 2008

Cheese Course

• Green Hill (Jersey Cow Milk Cheese)
• Roasted Wild Rice (Gouda)
• GoreDawnZola (Gorgonzola)
• Snow Drop (Goat Cheese)
  

Charles Krug, Lot XVI, Zinfandel Port

Dessert

Chocolate Covered Strawberries

Purchase tickets for your city here:

Chicago

Nashville

Santa Ana

Burbank

I hope to see you there!

Tylor Fields III
Landry’s, Inc.
Divisional Vice President of Wine and Spirits

Aikman, Dallas Cowboy superstar and Hall of Fame quarterback, is regarded as one of the greatest NFL quarterbacks of all time. He led his team to three Super Bowl victories. He also knows a great seafood dish when he tries one! This tuna is one of his favorites.

Serves 6

Soy-Ginger Sauce
¾ cup soy sauce
½ cup white rice vinegar
1 Tbsp. sesame oil
1 ½ tsp. minced peeled fresh ginger
1 ½ tsp. finely minced garlic
1 tsp. crushed red pepper flakes

Seared Sesame-Crusted Tuna
Six 10-ounce tuna steaks, each about 1 inch thick
¼ cup white sesame seeds
¼ cup black sesame seeds
Kosher salt and freshly ground black pepper
½ cup sesame oil
2 tsp. wasabi paste
1 lemon, quartered
4 sprigs flat-leaf parsley

To make the sauce:

1. Whisk together the soy sauce, vinegar and sesame oil.
2. Add the ginger, garlic and pepper flakes and stir to mix.
3. Set aside.

To cook the tuna:

1. In a shallow dish large enough to hold a tuna steak, mix together the white and black sesame seeds.  Season both sides of the tuna steaks with salt and pepper.
2. One at a time, put the tuna steaks in the sesame seeds, pressing them into the fish to adhere. Turn the steak over and press the seeds into the other side to distribute evenly.
3. In a large sauté pan, heat the oil over medium-high heat. When the oil is hot, sear the tuna steaks for about 1 minute on each side. Using tongs, hold the tuna upright to brown the edges in the hot oil and until the tuna steaks are medium-rare. For more well-done tuna, increase the cooking time by 30 to 60 seconds on each side.
4. Lay a tuna steak on each of the 4 serving plates. Spread a little wasabi paste on each lemon quarter.
5. Garnish with a lemon quarter and parsley sprig. Serve the sauce on the side.

Whether you go the more traditional route and serve potato skins and chili, or if you’re feeling a little more fancy and serve this tuna dish, I hope you’re able to enjoy good food, good friends and some good football.  May the best team win!

Enjoy!

Chris Rook
Corporate Chef
Morton’s The Steakhouse

If you’re looking for someone else to do the cooking on Super Bowl Sunday, Morton’s has you covered!  Join us in the bar for appetizers, reserve a private room with state-of-the-art AV, get Morton’s Prime To Go or call in your Prime Platter order for an easy option!  (Hours and participation vary by location.)

Klaus Fritsch and Arnie Morton, circa 1978

For Klaus Fritsch and Arnie Morton to start the Morton’s concept in 1978, you know they had to be pretty intelligent guys.  Today, Klaus is sharing more of his wisdom…and his recipe for chili!  We’re continuing our ‘Fridays and Football’ series leading up to the Super Bowl with a  little bit of comfort food that will be perfect for your football party.  Not only is it delicious, but it’s something you can make in advance, leaving you with more time to spend on the couch and with your fellow fans!

Klaus’ Secret Chili
Makes 1 ½ gallons

4 Tbls. Salad Oil
4 cups Spanish Onions, ¼ inch dice
6 Tbls. Garlic, minced
3 lbs Boneless, Chuck roast, trimmed of fat and silver skin, ¼ inch dice
8 Tbls. Chili Powder
2 Tbls. Ground Cumin
1 Tbls. Salt
2 tsps. Black Pepper, ground
2 cups Water
2 Tbls. Beef Base
4 cans Diced Tomatoes, Hunts, 14.5 oz. can with juice
4 cans Chili Beans, Bush, in hot sauce, 16 oz. cans
2 cans Tomato Sauce, Hunts, 8 oz. can

1. Place stock pot on burner over med-low heat. Add salad oil to the stock pot. Add onion and minced garlic. Cook over medium low heat for approx.8 minutes until onions start to soften. Add diced chuck roast and cook for 5 minutes while continuing to stir.
2. Add chili powder, ground cumin, salt and ground black pepper. Mixed thoroughly and cook for another 1 1/2 minutes.
3. Add water, beef base, diced tomatoes, chili beans, bay leaves and tomato sauce. Mix together thoroughly.
4. Reduce heat to low and slowly, very slowly, simmer for 2 hours, stirring frequently so chili does not burn on the bottom of the pot.
5. Adjust chili’s thickness with water if necessary. Remove bay leaves from the chili.
6. Place finished chili in a storage container and let stand 24 hours in the cooler before reheating and serving.

Check back with us next Friday, when we’re going to share one of Troy Aikman’s favorite recipes.  He’s “keeping it classy” with Seared Sesame Crusted Tuna…perfect for your more sophisticated football fans!

Enjoy!

Chris Rook
Corporate Chef
Morton’s The Steakhouse

If you’re looking for someone else to do the cooking on Super Bowl Sunday, Morton’s has you covered!  Join us in the bar for appetizers, reserve a private room with state-of-the-art AV, get Morton’s Prime To Go or call in your Prime Platter order for an easy option!  (Hours and participation vary by location.)

Rum is an interesting thing. There are four different styles: light rum, dark rum, Demerara rum, and rhum agricole. All are a thing of liquid beauty, but since this is a love story about winter whites, I am sticking to light rum. It’s also the easiest to find, least expensive and mixes fantastically with a variety of ingredients.

White rum is the perfect foil to most foods, and it symbolizes “happy hour” in a glass. Pale, light-bodied and lightly sweet in flavor, you are instantly seduced by sugarcane juice and molasses. It originated in the Caribbean in 17th Century and quickly spread to Central and South America. Cachaça is a popular white rum you may be familiar with and it is also the base spirit for the Caipirinha, the national cocktail of Brazil.

I know you are thinking of warm, sunny islands and swaying palm trees when you think of rum based cocktails…..daiquiris, piña coladas and rum punch but they also make great warm cocktails that can cut a chill like a hot knife through butter.

Here are three of my favorite warm weather-inspired rum cocktails that are delicious and easy to make. Enjoy!

Hot Buttered Rum
1 oz rum
1 tsp sugar
1/2 tsp butter
4 cloves
Hot water
Put the sugar, butter and cloves in a mug. Add rum and stir. Fill with hot water and stir again.

American Grog
1.5 oz rum
1 tsp powdered sugar
1/2 tsp lemon juice
Hot water
Pour the rum, powdered sugar and lemon juice into a mug and stir. Add hot water and stir again.

Grand Rum Toddy
1.5 oz rum
3/4 oz Grand Marnier
1/4 oz lime juice
Hot water
Pour rum, Grand Marnier and lime juice into a mug and stir. Add hot water and stir again.

Cheers!

Sara Fasolino
Beverage Manager/Certified Sommelier and Mixologist
Morton’s The Steakhouse

Sara Fasolino: Super Bowl XLVI is February 5. The second most important question, next to which teams are playing, is what will you be serving?
Brian Kerr: My family and I are heading over to a friend’s home to watch the game on his 52″ TV. I’m bringing all-you-can-eat Buffalo wings, fresh vegetables and a bottomless bowl of Morton’s famous bleu cheese dressing. And no football party is complete without warm pretzels with sea salt and homemade dipping sauces, Dagwood-style club sandwiches, slow-cooked beef, and semi-exotic cheeses. To wash it down, there will be light, low-alcohol beer, including my favorite Session stubbies from Full Sail Brewing, as well as some strong IPA, preferably Sierra Nevada Torpedo. Since my wife and I love drinking mojitos, chances are real good that some muddling and shaking will be going on as well.

Session stubbies

SF: What’s your favorite Morton’s food and wine pairing?
BK: My favorite food and wine pairing right now has got to be the Cajun Ribeye with sautéed Brussels sprouts and a glass of the Sorcerer.  The Petit Verdot and Grenache in the Cabernet blend add a lot of complexity to this wine. When met by the full flavors of the prime steak and the bacon (featured in the Brussels sprouts, this wine really struts its stuff.

SF: What are you drinking now? 
BK: The market is swamped with holiday beers such as Deschutes Jubelale, Terminal Gravity Festivale, and my favorite, Celebration from Sierra Nevada.  Most of the west coast holiday ales are amped-up Alt style or IPA beers with a bigger percentage of caramel malt for body and sweetness; others have more spices tossed in the kettle, and a few even throw in cedar boughs. When I am not drinking beer, I like to unwind with a full-flavored rum like Cruzan single barrel or Zaya. If I’m celebrating, I always pop Veuve Clicquot White Label Demi-Sec.

SF: What’s your favorite wine that’s less than $20 a bottle?
BK: I love the Zinfandels from Amador County, specifically Renwood and Seghesio Zinfandels from Sonoma.  The best thing I tasted in 2011 was the Rieslings from Pacific Rim Vintners at the Wallula Vineyard in Washington State. It’s a Biodynamic vineyard and although I don’t know exactly what that means besides having sheep do the weeding and the rain do most of the watering, the wine there above the Columbia River on the windswept slopes was among the very best Rieslings I have ever tasted.

German bratwurst

SF: What’s the most common question about wine/beer/spirits that you get from your guests?
BK: People want to know what to eat with what they are drinking, or what to drink with what they are eating. I have many food pairings for my favorite beer styles including dry Irish ale with a hearty classic stew and a grainy Kölsch with German bratwurst served with warm red cabbage and mustard seed. For shellfish, I would suggest pan-fried oysters, which are also an aphrodisiac, and fries with homemade mayo served with Imperial pale ale. For dessert, it doesn’t get any more decadent than a coffee-infused stout served at 50-degrees paired with Morton’s Legendary Hot Chocolate Cake.

SF: What was your favorite ‘fun fact’ that you learned during your Morton’s Sommelier Team training? 
BK: Everything we drink is made better or worse if we are eating, and what we are eating. During one of our meetings, the question “what do you pair with a peanut butter and jelly sandwich” inspired a group debate on how to make a memorable PB&J. That’s how we all feel about beer and wine: some like it tart and crisp, others lush and jammy, some balanced, another creamy. One person’s pearl is another’s pebble.

We’ll start with potato skins, a recipe from Morton’s Steak Bible and one that used to be on our dinner menu.  When done right, these are outstanding. The trick is to use large potatoes, so you have enough skin to work with, and to leave just the right amount of potato flesh on the skins. These turn out crisp and tasty and can be served as they come from the oven or with sour cream, chopped bacon, minced onions and shredded Cheddar – or your favorite filling.

Morton’s Potato Skins
Serves 6

6 large russet potatoes (each 8 to 10 ounces)
3 tablespoons unsalted butter, melted
Salt and freshly ground white pepper
Chopped fresh curly-leaf parsley, for garnish

1. Preheat the oven to 400 F.
2. Scrub the potatoes and prick them in several places with a fork. Lay on the center rack of the oven and bake for 1 hour to 1 hour and 20 minutes or until the potatoes are cooked through and feel tender when pierced with a small sharp knife. Remove from the oven and set aside to cool.
3. Increase the oven temperature to 450 F.
4. When the fully cooked potatoes are cool enough to handle, cut each in half lengthwise. Scoop out most of the flesh, leaving about 1/8 inch. Err on the side of a little too much potato flesh, if you must. Reserve the removed potato flesh for another use.
5. Lightly brush the melted butter on the outside of the potato skins and drizzle the rest inside the potatoes. Season to taste with salt and pepper. Transfer the potato skins to a baking sheet and bake for 10 to 15 minutes, or until crisp and lightly browned. Garnish with parsley.

This should be a fan favorite.  And if it’s not, you must be watching the wrong sport!  Tune in next Friday for Klaus’ Secret Chili recipe!

Enjoy!

Chris Rook
Corporate Chef
Morton’s The Steakhouse

If you’re looking for someone else to do the cooking on Super Bowl Sunday, Morton’s has you covered!  Join us in the bar for appetizers, reserve a private room with state-of-the-art AV, get Morton’s Prime To Go or call in your Prime Platter order for an easy option!  (Hours and participation vary by location.)

Known as “Witbier”, white beer is considered one of the most food-friendly alcoholic brews you can sip. Plus it’s wallet-friendly and will only set you back three George Washingtons or less at the store. Once you’ve selected your beer, it’s time to give some thought to your meal. As with wine, a good beer doesn’t have to be a golden high-octane adventure in a cold bottle. Opt instead for ones with a subtle, balanced finish. Just like food, you don’t want one aspect of a flavor experience to overwhelm everything else. And above all, always respect your palate.

Beeroisseurs and oenophiles are often at odds as to what is a better foil for food. In my humble opinion I love them equally. For the most part I tend to choose my beverage du jour based on the weather as opposed to gastronomy. Sommeliers often debate the merits of Old World vs New World, wheat vs witbier and texture vs aroma. But today let’s get down to brass tacts: what do you pour into your Berliner weisse when it’s cold outside? After saying goodbye to South Florida (and the location of my quest for winter whites in non-winter climes) and hello to Chicago as we button up for more snow, I can’t help but think a good witbier fits the bill. Some of my personal favorites are Blanche de Chambly made by Unibroue with strong citrus fruits and weighing in at a mere 5% alcohol. Very smooth and light, Bell’s Winter White Ale also weighs in at 5% with strong notes of coriander, and Great Lakes Holy Moses (5.40% alcohol level) offers a refreshing combination of coriander, pepper and clove, which adds a spicy bite.

Is all this talk about suds making you hungry yet? Witbieren pair well with rich or spicy dishes, and complements peppery and tangy cheeses, steak or seafood. It’s the perfect go-to brew whenever the temperatures dip.

So what is a white beer, exactly? Belgian Witbier is a pale and cloudy unfiltered brew made from even amounts of wheat and barley malt. Perhaps the reason these work so well as a winter white is because they are spiced up. Literally. Infused with coriander and served with an orange or lemon peel (I prefer mine fruit-less as it tends to mask the wonderful wheat taste). More highlights to tout include the brew’s weight and mouth feel. Not only do they complement hearty, rustic dishes but unlike heavy, alcohol laden beers, Belgian white beers tend to have a moderate alcohol level which equates to fewer calories and won’t fill you up after your first pint or two.

Cheers!

Sara Fasolino
Beverage Manager/Certified Sommelier and Mixologist
Morton’s The Steakhouse

Steve Salmon and Detroit Lions' Rob Sims

How does that saying go, “With a name like ‘Salmon’, the steaks have got to be good!”? Or, perhaps, it’s a punchline. Either way, in Steve Salmon’s case, it’s true. Raised in a food industry-family, and managing a Los Angeles dining hotspot by 25, the restaurant wunderkind’s meteoric rise to the top of the foodservice chain seemed almost predestined. Here, we hook up with Morton’s “2011 GM of the Year” and learn that when he’s not winning accolades, the award-winning GM enjoys leisure-time aboard his boat or heads to Lake Tahoe for peace and tranquility. Maybe there is something in a name…

BACKSTORY: I literally grew up in the hospitality industry and followed in some pretty big footsteps. My mother was a food service director for a major Los Angeles hospital and my uncle was a successful restaurateur. My “boot camp” started as a bartender’s apprentice at a hip L.A. nightclub when I was 19 and a few years later I was hired on as the General Manager at St. Mark’s at the Beach in Venice, CA.

TOP GM: It might sound cliché, but Morton’s is the best company to work for. Not only is it the best restaurant anywhere, the people I get to work with everyday are as driven and passionate as I am. I originally joined the company in 1994 as an Assistant Manager for Morton’s in Costa Mesa, California then was promoted to General Manager of Morton’s Sacramento in 1996 and later transferred to Southfield then Troy, Michigan.

AWARD WINNER: I’m very proud of the awards my restaurants and staff have won including the Service Excellence Award (Morton’s Costa Mesa); two Training Restaurant of the Year Awards and the Service Excellence Award (Morton’s Southfield). I recently took home the “2011 GM of the Year” which I personally compare to winning an Academy Award. It’s a huge career highlight for me.

SALMON ADVICE: 1.) Always do the right thing. If you have to ask yourself, then it’s probably not. 2.) If you make people feel like they’re your partner in business, they will be. 3.) Never sacrifice your company’s brand and protect it at all costs.

Steve Salmon with Nate Burleson (far left) and the Detroit Lions

THREE WORDS THAT BEST DESCRIBE ME: Relentless, driven, and consistent.

FAVORITE TRAVEL DESTINATION: Lake Tahoe, I can’t get there enough. Maybe we’ll open a Morton’s there.

POWER SUIT: Blue pinstripes with a cranberry-colored tie.

WHEN I’M NOT WORKING, I’M…: Doing chores at home.

ONE THING I’VE BEEN DYING TO TRY: Parachuting.

Lion tamer: Steve Salmon (middle) with Calvin Johnson and Titus Young

SIGNATURE COCKTAIL: Labatt Blue Light Beer.

I STAY HOME TO WATCH: My wonderful children.

FAVORITE PLACE TO DE-STRESS: On the lake in my boat.

FAVORITE GETAWAY TO CHILL OUT: Morton’s annual General Managers Conference.

PRIZED POSSESSION: My boat.

ADJECTIVE TO DESCRIBE MY MOOD: Outgoing.

WHOM I MOST ADMIRE: Klaus Fritsch, Morton’s Co-Founder and Vice Chairman.

Steve Salmon

PROUDEST ACCOMPLISHMENT: Being named “Morton’s General Manager of the Year” by my peers in 2011.

FINISH THIS SENTENCE…The best part of being me is…: I am incredibly happy and secure in who I am and what I’ve become.

Are you ready to take your career to the next level? Consider a rewarding restaurant and hospitality job at Morton’s The Steakhouse! Be More. Be Morton’s.

OCCUPATION: Adobe Road Winery owner; professional race car driver; and race team owner.

THREE WORDS THAT BEST DESCRIBE ME: “Like to win” – whether it’s on the racetrack or in the wine barrel.

FAVORITE TRAVEL DESTINATION: Hitting great ski destinations that boast a vibrant food and wine scene with family and friends.

WHEN I’M NOT WORKING, I’M: I’m always working, but I love what I do.

ONE THING I’VE BEEN DYING TO TRY: Getting a boat and island-hopping in the Caribbean with a group of wine friends.

MOST MEMORABLE MOMENT IN WINEMAKING: A full-page article in Wine Spectator that called us out as one of the hot, new producers from Northern California. It was completely unexpected.

MY FAVORITE WINE FOR UNDER $20: I like trying new wines, especially varietals with unique styles and blends.

WHAT I RECOMMEND DRINKING NOW: As far as aging, I recommend classic Pinots and Cabs from the early-2000′s and late-1990′s. Otherwise, I like to live dangerously and try all sorts of stuff no one has ever heard of. I always like to hear people asking questions or asking sommeliers for their advice. I think it’s important to follow your curiosity and to try new things.

I STAY HOME TO WATCH: I don’t watch a lot of TV but I enjoy reviewing footage of our races. I’m always looking for ways we can improve and build a competitive edge.

FAVORITE PLACE TO CHILL OUT: Our underground wine cellar or out on my dock with friends. I love the water.

WORDS OF WISDOM: Pursue your passion, do what you enjoy, and always do your very best. If you do that, you will be successful, satisfied, and proud.

IF I WASN˙T IN THE WINEMAKING FIELD, I˙D BE: Racing, traveling, and studying the world. There is so much to see and learn. I’d also love to spend a month in Italy.

FINISH THIS SENTENCE: The best part of my job is…: The relationships we make. At the end of the day, the real “profit” we (Adobe Road Winery) reap are the relationships we build and the people we meet at fun, cool wine events like the Winemaker Dinners at Morton’s.

Join Kevin Buckler, Owner of Adobe Road Winery and Winemaker Michael Scorsone for a memorable evening of sumptuous food and wine pairings on Tuesday, January 17 at Morton’s The Steakhouse in San Francisco, CA. For more information, please visit http://www.mortons.com/sanfrancisco/specialevents/.