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.
Meet Morton’s Corporate Chef!
011 months ago
Earlier this month, in celebration of National Steakhouse Month, I introduced you to one of my colleagues, Greg Thompson. He’s an incredible chef that helps keep Morton’s on top of our game and among the best in the industry. Later this month, you’ll meet another force to be reckoned with, my colleague Tim Soldat. But in the meantime, I thought it was only fair to answer the same questions that were being asked of them!
Morton's Corporate Chef, Chris Rook
1. Occupation
Corporate Chef
2. Three words that best describe me
Fun, teacher, dedicated
3. When I’m not working in Morton’s kitchen, I’m making ___________:
BBQ ribs and vegetables on my grill
4. Favorite kitchen / grilling gadgets
Pepper mill, good sauté pans, steamer
5. Favorite BBQ joint:
That’s a tough one…but Uncle Joe’s in South Carolina is pretty good.
6. Who I most admire
My mother, for all she has been through with her health, and she still thinks of everyone else first.
7. Proudest moment… inside or outside of the kitchen
Outside of my children all earning straight A’s, my 20-year anniversary with Morton’s!
I hope you’ve been able to recognize and celebrate National Steakhouse Month at some point over these last few weeks, because we all know the summer grilling season goes by quickly! But if you haven’t yet busted out the charcoal or turned on your gas grill, because you’re feeling too intimated, check out this blog or video where I provide some “Beef 101” tips. Everyone has to start somewhere, so I hope this information gives you the confidence you need to get grilling.
Enjoy!
Chris Rook
Corporate Chef
Morton’s The Steakhouse
Our Own Morton’s Father’s Day Story
111 months ago
Peter Artinian and Chris Artinian
“Amazing, it seems like a lifetime ago…Peter got implanted at 11months old just before his 1st birthday. It was an amazing time making this important decision and going through all that was happening with the movie Sound & Fury.”
Last night at the Hyatt Convention Center in Washington D.C., Morton’s President and CEO Chris Artinian provided the Keynote Address at the national conference for the Hearing Loss Association of America. 750 attendees of the hearing loss community took the journey with Chris as he told their story of when his son Peter received the Cochlear Implant at 11 months of age. All of the subsequent family and community controversy that surrounded he and his wife Mari’s decision is chronicled in the 1999 documentary Sound & Fury which focuses on Chris, Mari, Peter and the Artinian family. Deafness is prevalent throughout their family and they had to make a difficult decision to go forward with Peter’s Cochlear Implant surgery.
“Deaf people are very connected to one another. I think the deaf community, long before FACEBOOK and TWITTER, created a valued sense of community. This is really special. It truly shows the support they have for each other and it keeps this culture strong.”
Chris went on to speak about the inner strength of the deaf community, and what that particular culture is about. Later, he spoke about major technological advances that continue to emerge for this community, including digital phone technology and a surround sound device that works in conjunction with the Cochlear Implant.
Throughout his presentation, Chris reminded us that back when Sound & Fury was being made, there was still quite a divide between the deaf community and those who chose the route of the cochlear implant. Much of that had to do with false promises in years past when supposed new technology proved to be very faulty and misleading…that was, of course, until the Cochlear Implant emerged center stage in the mid 80′s and was able to make a major impact on the lives of young children like Peter Artinian.
“What you make of your deafness, what you make of your life choices is your decision. How you want to achieve happiness, love and success is up to you! How you choose to decide for yourself or for your children, I am a strong believer that it is absolutely your choice!!”
At the end of his keynote address, Chris brought his son Peter up to the podium to introduce him to the sound of a huge standing ovation… one that Peter would never have heard otherwise. Peter bravely addressed the large audience, ”Thank you everyone. I think we made the right decision to get the Cochlear Implant. Thank you all for having me here today.”
Father and son moments don’t get any better than this. This wasn’t lost on Chris and Peter, especially this Father’s Day weekend. We asked our guests to tell us about their relationships and memories with their fathers on Twitter, and you can read some of their touching entries by searching the hashtag #PrimeDad. Whether you bond with your dad at home, at Morton’s or somewhere else for this special holiday, we wish you equally meaningful and quality time together.
Roger Drake
Senior V.P. of Marketing and Communications
Morton’s The Steakhouse
For more information and to follow the 4-day HLAA National Conference, please go to Twitter #HLAA2011.
Our “Sommelier Series” Continues!
011 months ago
Last month we kicked off our “Sommelier Series” and featured DeAnna Perry from our San Francisco location. For today’s “Sommelier Series” and “Wine Wednesday” edition, I’d like to introduce you to someone on the other coast, Mr. Jason Hodnett, General Manager and Morton’s Sommelier in our Richmond restaurant.
1. What’s your favorite Morton’s food/wine pairing?
Tuna Tartare paired with a Reisling or Gwurztraminer
2. What are you drinking now?
Sessions Lager Red Label, by Full Sail Brewing
3. What’s your favorite wine that’s less than $20 a bottle?
Trapiche, “Oak Cask,” Malbec
4. What’s the most common question about wine/beer/liquor that you get from your guests?
What do you do with bad or returned bottles from a guest? or… If it is not bad and they just did not like it, do you get to drink it?
(For the record, and for inquiring minds, these wines will typically be flawed in some way and returned to 
the wine distributor.)
5. What was your favorite ‘fun fact’ that you learned during your Sommelier training?
That wine is grown in every state in the US, and that Virginia would quickly become the 3rd largest wine growing state.
Stay tuned for future issues of our “Sommelier Series” and learn more about this incredible group of professionals.
Cheers!
Tylor Field, III
V.P. of Wine and Spirits
Morton’s The Steakhouse
A Summer Salad That Will Leave You “Happily” Satisfied!
011 months ago
As summer really starts to heat up, I thought it would be a good time to share one of our lighter recipes from Morton’s The Cookbook. Making it an even more timely recipe…it’s recognized in the cookbook as Fran Drescher’s favorite!
Her biography on Wikipedia describes Drescher as an “American film and television actress, comedian, screenwriter, director, producer, author, singer, talk show host, political lobbyist and health activist.” And starting tomorrow, she’ll be adding a new TV series to her resume when TV Land premiers Drescher’s new project, “Happily Divorced,”of which she’s both creator and star. Based on her own marriage and eventual divorce, the show’s pilot is getting good reviews, as is her tenacity, strength and resiliency !
- “Happily Divorced” creator and star, Fran Drescher, along with her ex-husband
I hope this refreshing summer salad gets equally good reviews from you and your guests. Enjoy!
Tomato, Mozzarella and Prosciutto Salad
Serves 2
4 romaine lettuce leaves
2 large beefsteak tomatoes, cored and each cut into 4 slices
8 ounces fresh mozzarella cheese, cut into 8 slices
8 to 10 paper-thin slices of high-quality prosciutto (about 1 ounce)
8 large fresh basil leaves
Olive Oil
Balsamic vinegar
Salt and freshly ground black pepper
- Line each of the 2 salad plates with lettuce leaves.
- Shingle the tomato slices over the lettuce and top with mozzarella slices and prosciutto, shingled also so that they overlap.
- Tuck the basil leaves between the cheese and ham.
- Drizzle the olive oil and vinegar over the salad and sprinkle with salt and pepper to taste. If you prefer, you can serve the oil and vinegar on the side and let your guests dress their own salad.
Chris Rook
Corporate Executive Chef
Morton’s The Steakhouse
Gary Brackett makes an IMPACT during “Celebrity Servers at Morton’s!”
011 months ago
Even Gary Brackett, the popular Indianapolis Colts Linebacker, was amazed at how many of his teammates showed up to help him serve hungry and thirsty guests at “Celebrity Server at Morton’s” event at the Indianapolis restaurant on June 6. About two dozen Colts’ players and celebrities from local radio station 1070 The Fan helped Brackett raise $100,000 for his charity, The IMPACT Foundation, an organization that helps local children.
Morton’s had quite a buzz once all the players and guests were mingling. (If you think these guys look big on the field, try passing one of them carrying a large tray of wine glasses or appetizers in a crowded room!) They really took over the restaurant, and the guests were charmed.
Two of the top TV stations in Indianapolis set up shop and broadcast from the restaurant. They took turns interviewing Brackett, Jacob Tamme, Colts Tight End and Jamie Silva, Colts Defensive Back. Marlin Jackson, Philadelphia Eagles Safety, Jeff Saturday, Colts Center, Robert Mathis, Colts Defensive End and Ryan Diem, Offensive Tackle were also in demand by the media. Another TV station, Fox 59, roamed the room with a camera grabbing players and guests for interviews.
When Brackett was asked if he’d pursue a career at Morton’s as a server should the lockout continue, the Rutgers grad quickly answered with his typical wit and humor that he was “more management material.” Brackett also sincerely thanked the celebrities and the guests for coming out and spending the evening with him at Morton’s to help benefit his foundation.
The big surprise of the evening was the appearance of Peyton Manning, Colts Quarterback. He was not on the celebrity guest list and was not even rumored to appear! Carla Monroe, the Sales and Marketing Manager for Morton’s in Indianapolis, witnessed Peyton get out of a “mystery SUV” at the valet stand and later quite literally bumped right into him! He shook her hand and actually asked her if it was okay for him to be here (he was worried about taking away from Brackett’s event and did not want to cause too much of a stir.) Even Brackett seemed surprised to see him, and the guests quickly lined up to make his acquaintance. Organizers of the event immediately auctioned off photos with Manning and were able to raise an additional $8,000 for Brackett’s charity.
It was yet another successful and memorable “Celebrity Server” event, and we look forward to our next event featuring Jim Furyk, 2010 FedEx Cup champion and 2010 PGA Tour Player of the Year.
If your favorite athlete wanted to make a surprise appearance and join you for dinner, who would it be?
Cheers!
Roger Drake
Senior V.P. of Marketing and Communications
Morton’s The Steakhouse
Morton’s ♥’s Celebrities!
011 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
A First-Class “Wine Flight”
711 months ago
by Morton's
in Special Events
As I wrote last Friday, I had the pleasure of hosting 20 of Morton’s guests during a “Morton’s Wine Flight” through Oregon’s pinot country. It was such a spectacular journey, so I wanted to share some of the highlights with you for today’s edition of ‘Wine Wednesday.’
Friday, June 3
A royal feast at King Estate Winery
Our group started its journey at King Estate Winery in Eugene, Oregon. Not only do the King’s have an incredible vineyard, but also a certified organic garden, a charcuterie and bakery on property to supply their restaurant. Our group tasted barrel samples of their 2010 Pinot Noirs and had an incredible lunch hosted by Mr. Ed King, Jr. Their winery is all about being good stewards to the land, and they also source grapes from other Washington and Oregon farmers to produce their wines. They are most famous for their Pinot Gris (a close cousin of Pinot Noir) and Pinot Noirs, and also have other labels such as “Acrobat” Pinot (a great value) and NxNW, which are blends from different parts of the Pacific Northwest.
From Vineyard to Table: Stylish Sipping at Dundee Bistro
After our visit at King Estate, we headed back to Dundee, Oregon where we checked into the charming Inn at Red Hills. Our group then went to Ponzi Vineyards, where we were met by 2nd Generation Winemaker, Luisa Ponzi. Her parents where among the original vintners to start making wines in Willamette Valley back in 1971. Luisa welcomed us their new winery, which was designed by Mr. Ponzi and completed in 2008. She first poured us their Pinot Noir Rose, and then we tasted through their Pinot Gris and Pinot Noir lines. The Ponzis then hosted us at the restaurant they own in Dundee called the Dundee Bistro, where we enjoyed fresh Salmon, homemade pastas and cheeses paired with their reserve lines and a special bottle of dessert wine called “Gelato,” which they make only at the winery. It was an incredibly intimate evening with generous hospitality and fabulous wines.
Saturday, June 4
The "wine" trolley
At 10 a.m. we boarded a trolley to take us from the hotel to Argyle Winery, where we were met by Rollin Soles…the proprietor and my friend. His is the only winery in the world that has received 95-point scores for Sparkling Wine, White Wine and Red Wine. It goes without saying that he’s an amazing winemaker! (Not bad for a gentlemen from Texas A & M.) He did it the old-fashioned way, taking a chance in life—but taking it seriously—and creating an amazing winery. We tasted (and spit) 3 sparklers, 6 white wines and 6 red wines. His high-level whites and reds are named Spirithouse, due to the fact that there is ghost in the winery home, and Nuthouse, referring to an old Hazelnut barn that they use to store wine. We were also lucky enough to taste some older whites and reds…and in Oregon, the Pinots and Chardonnays sometime seem better suited to ageing.
The Wine Life
Our next stop was to have lunch with Alison Sokol Blosser, Co-President of Sokol Blosser. She and her dog, Twix, welcomed us into the cellar, where we ate among the vines. Her mother and father were also among the first vintners to begin making wine in Willamette Valley. Once again, the Rose, Pinot Gris and Pinot Noirs rocked! Their farm has the distinct moniker of Certified Organic, meaning no chemicals and no drip irrigation. One of the unique things about Willamette is that the soils are up to 10 feet deep, so the vines grow nice and deep and get sufficient moisture.
A quick factoid on Willamette Valley I learned during our lunch visit…it holds the world’s largest farming area for grass seed in the world. The grass you are golfing on most likely came from the WIllamette Valley!
Matt and Robin Thiemann toast a wine-derful day
After Sokol Blosser, the group had some time to take a brief nap or relax, and then went to meet one of the most famous winemakers in the world, Mr. Tony Soter. After many years in Napa, Stag’s Leap, Chappalett and his own Etude Winery, he purchased a piece of property in 2001 in Willamette Valley to make his own Pinot Noir and Chardonnay at Soter Vineyards. We walked his beautiful winery and dined on his porch along with his wife Michelle. Tony is a true steward to the land, and his wines are surreal. His mantra is not winemaking, it’s farming. He spends 99% of his time taking care of the fruit as it grows, and 1% of his time actually making it into wine.
Shortly after 9pm, following yet another memorable and extraordinary day, the Northwest sunset kept us company as we headed back to the hotel and concluded our journey. I was so glad to share these experiences with such an incredible group of people, and I’m already looking forward to my next adventure, which will be the inaugural “Morton’s Wine Cruise” along the Italian and French Riviera in September 2011.
Just when you think it couldn’t get any better…
Cheers!
Tylor Field, III
V.P. of Wine & Spirits
Morton’s The Steakhouse
The Quest: Dan Christensen’s Food Odyssey Ends at Morton’s
011 months ago
by Morton's
in Special Events
“Never look back unless you are planning to go that way.” – Henry David Thoreau
Dan Christensen takes the steak
Last week we spotlighted a very special guest who, while dining at Morton’s in Denver in 2002, made it his personal “Quest” to dine at every single one of our 77 Morton’s restaurants. On May 27, Utah resident, Dan Christensen had his “Final Supper” (but certainly not his last) at Morton’s in Boston Seaport, ending what had to be a very long, albeit delicious, globe-trotting food marathon of Broiled Salmon Fillet, beurre blanc sauce and Frank Sinatra hits. Hold on… Why is he ordering salmon at a world-famous steakhouse, you ask? Christensen, a psychiatrist and professor at the University of Utah, has what one might call in the trade, a mild obsession with our succulent seafood. Believe it or not, the happy ending came when Christensen, who when asked what he was having for dinner, surprised everyone…by ordering his first steak.
Enjoy the final and juicy chapter from Dan Christensen’s “The Quest”!
A Taste of Heaven
By Daniel D. Christensen, M.D. (Morton’s Devotee)
I was greeted at the door of Morton’s Boston Seaport by Kevin Weinert, Senior VP of Operations. His warm welcome, amiable handshake and adept social charm assured me that a most enjoyable evening had just begun. He had flown in from Chicago especially for this occasion – the final dinner of my thirteen-year quest to visit every Morton’s The Steakhouse worldwide. Posing for photos at the door stretched over ten minutes and included various permutations of Kevin and me plus my wife, Jan; father-in-law, Franklin Knowlton; Regional Vice President, Scott Crain and Morton’s Boston Seaport General Manager Doug Sullivan.
By evening’s end, I’d met a dozen others – servers, hostesses, assistant managers, chefs and total strangers who wondered who I was and why I deserved such attention. Publicist, Abby Steinbock, circled our table throughout the three-hour dinner snapping photos and recording video footage, giving fellow diners the illusion that a celebrity was in town and the assurance that a very special event was underway.
Dan Christensen and Morton's Kevin Weinert
My “shock and awe” moment came when Kevin presented the award acknowledging the completion of my Quest. The crystal plaque was the shock. It’s a beautiful memento which will always occupy a place of honor in my home. The Morton’s gift certificate was the awe. I literally had a moment of breathlessness, and then stunned everyone with my groans of amazement. I’m not often shocked or awed but this was both in major proportions. I had no expectation beyond a congratulatory handshake. Being on the receiving end of something so thoughtful and generous is a memory I’ll always cherish.
Sadly, I am no longer surprised by the exceptional dishes and outstanding service. I’ve come to expect it and am never disappointed. This dinner was memorable for the pleasant conversation among new friends and for it being the first time in hundreds of Morton’s visits where I ordered steak – the porterhouse to be exact. It was outstanding, though only time will tell whether it sways me from my thirteen-year salmon habit.
Next week I’ll see General Manager Joe Mirrelson at Morton’s in Denver to formally close the Quest where it all began. I’m particularly looking forward to the time that’s been offered me with the chef for my own private lesson on preparing beurre blanc sauce. If I show sufficient talent maybe they’ll hire me. That would fulfill another dream: getting to Morton’s every night.
Meet One of the Men behind the Meat!
111 months ago
Morton's Chef Greg Thompson
As we continue to recognize National Steakhouse Month, I wanted to introduce you to a couple of my colleagues. I have the pleasure of working alongside two Regional Executive Chefs who help train and assist our restaurants’ chefs across the globe. This week, you’ll meet Greg Thompson, based out of our Charlotte location. He talks about his favorite thing to grill at home…and his favorite thing to eat when he’s not at home!
OCCUPATION:
Regional Executive Chef
THREE WORDS THAT BEST DESCRIBE ME:
Reasonable, sensible, practical
WHEN I’M NOT WORKING IN MORTON’S KITCHEN, I’M MAKING ________________ IN MY KITCHEN OR ON MY GRILL:
Steak of course! Probably a ribeye seasoned with Sea Salt and fresh cracked black pepper cooked on a charcoal grill.
FAVORITE KITCHEN/GRILLING GADGETS:
Wusthof Grand Prix 10-inch Chef’s Knife
FAVORITE BBQ JOINT:
Blue Smoke in New York City
WHO I MOST ADMIRE:
Ferran Adria Chef of “El Bulli” in Spain
PROUDEST ACCOMPLISHMENT…INSIDE OR OUTSIDE OF THE KITCHEN:
Married to my amazing wife Carol for 21 years, and daughter Laurel, my “Sweet 16.”
FINISH THIS SENTENCE:
The best part of my job is…the people!
Next week, you’ll meet Regional Executive Chef, Tim Soldat! Until then, happy grilling!
Chris Rook
Corporate Chef
Morton’s The Steakhouse