The Secrets Behind an Italian-American Christmas Feast
02 months ago
We continue our “Hosting for the Holidays” series with the secrets of Chef Joe Raila’s Christmas Eve feast. Our Executive Chef from Morton’s in Brooklyn shares his family’s vault of recipes for a delicious traditional Italian-American meal.
Happy holidays to all!!! I love Christmas time! The countless hours at work, cold weather, long lines at the malls, extra heavy traffic and high balances on the credit cards…
Err, I mean, it’s the time for giving, family, and most of all, for cooking the special meals that are only prepared this time of the year.
Most of you know I am from an Italian American family. Well, Joe Raiola from Brooklyn…what else would I be?!?! OHHEHHOHH. Okay, enough fooling around. Let’s get to it.
My family always has a fish feast for Christmas Eve. Yes, “the seven fishes.” (This tradition started in southern Italy and is also known as the Vigil, representing the celebration of the wait for the birth of baby Jesus. The fish was eaten on this day because it’s a holy day, and most Roman Catholics don’t eat meat or dairy on some of the holy days.) So, after long conversation with my oldest Aunt Lucille, she finally broke down and gave me some of our old family tips, secrets and recipes. She is the oldest in our family and has been cooking Christmas dinner the longest, so who better to ask?
Truthfully, there aren’t really any “recipes” per se. Aunt Lucille instead uses the “pinch of this, pinch of that” method. The most important thing I learned from her was the techniques on how to cook this meal…not necessarily following an exact recipe. This is what separates the good food from the really good food. If you follow theses recipes, and tips!, you’ll give your guests some lasting, and delicious memories of your Christmas celebration. Here we go….
Christmas Eve at the Raiola’s
Shrimp Oreganata, Seafood Salad, Lobster FraDiavlo,
and Homemade Zeppolies with Madera and Chocolate
Seafood Salad
Yields 8 portions
Ingredients
8 oz. carrots, roughly chopped
8 oz. celery, roughly chopped
1 large onion, roughly chopped
6 cloves garlic
6 bay leaves
3 Tbsp. salt
1 1/2 lbs. conk meat
2 lbs. squid (calamari) tubes and tentacles, cleaned
1 ½ lbs. jumbo shrimp (16-20 count), peeled and deveined
1 octopus, 6 to 8 lbs.
10 cloves of garlic
2 cups celery, small dice
½ tsp. crushed red pepper flakes
2 Tbsp. fresh parsley, chopped
1 cup “flavorful water”
½ cup extra virgin olive oil
4 lemons, juiced
Salt
Black pepper
- A day before you plan to serve this, add the first 6 ingredients to a gallon and a half of water and let simmer until the vegetables are soft (about an hour.)
- In the meantime, slice the squid into ¼ inch rings and pull the long tentacles off the heads. Separate the legs from the rings.
- After the veggies are soft, strain the liquid and return it back to the stove and bring it to a rolling boil. Drop the squid rings in and cook for anywhere from 1 to 5 minutes. You want them just cooked. (The only way to check is to taste a piece, and it shouldn’t be raw or too chewy.)
- When they’re ready, immediately put them into iced water to stop the cooking process. Do the same for the tentacles, although they might need to cook for another minute. TIP: Timing on this is everything!!! If you cook them too long, you will make squid gummy.
- Next add the shrimp. They are usually just about done when the water returns to a boil. Again you want them just cooked. Check to see that they’re white all the way through. Immediately put them in the ice water until cold. Same deal, overcooked = shrimp gum = no good.
- When the water comes back up to a boil, add the conk and the octopus. Bring it to a simmer and cook the conk about 45 minutes. Let it cool and slice it as thin as possible, because it can be very chewy if sliced too thick. The octopus is going to take a little longer. You’ll know it’s ready when it’s about 1/3rd of its original size and the legs are soft enough to pull apart.
- Save a cup of the boiling liquid, the “flavorful water.” (That’s what it’s called in my house. The French call it a “court bouillon.”)
- My aunt only uses the legs of the octopus, leaving the suction cups on, and throws the rest out. Slice the legs into ¼ inch thick rings.
- Put all the seafood in a bowl and toss with the celery, parsley, red pepper, flavorful water and olive oil.
- Refrigerate overnight and season it with lemon juice, salt and black pepper when you’re ready to serve it. Oh, and tell your guests to watch out for the whole garlic cloves!
Shrimp Oreganata
Yields 8 portions
Ingredients
2 lbs. jumbo shrimp, (16/20 count), peeled and deveined
3 cups plain breadcrumbs
1 Tbsp. dried oregano
1 tsp. fresh garlic, minced
1 tsp. black pepper
2 Tbsp. fresh parsley, chopped fine
2 tsp. salt
1 tsp. paprika
3 oz. extra virgin oil
¼ cup white wine (whatever you have is fine)
- In a bowl, mix all the ingredients but the shrimp. Make sure there are no garlic lumps. Set aside.
- Arrange the shrimp on a baking pan. TIP: My aunt says not to grease the pan, because they come out better that way.
- Pack the bread crumbs over the shrimp.
- Bake them in at 350F oven for 30 minutes or so.
- Serve with lemons.
Lobster FraDiavlo
Yields 8 portions
Ingredients
2 2 lb. lobsters
1 cup white onion, minced
12 cups canned crushed tomatoes (I like Red Pack brand)
2 bay leaves
1 cup broth
4 Tbsp. extra virgin olive oil
1 Tbsp. fresh garlic, minced
2 dozen little neck clams, rinsed
12 dozen. Mussels, cleaned
1 ½ cups white wine (whatever you have)
1 Tbsp. crushed red pepper flakes
3 Tbsp. fresh basil leaves, sliced thin
2 Tbsp. fresh parsley, chopped
2 oz. unsalted butter
2 lbs. linguine
- Put two cups of water in a really large pot and bring to a boil.
- Now add the two lobsters and cover them. Let them steam for 3 minutes.
- Set lobsters aside and save the broth.
- When the lobsters are cold, split them in half with a really sharp knife, right down the middle. Now clean out the cavity and crack the claws with the back of the knife. Set aside.
- In a medium pot, sauté the onions over medium heat, with the two tablespoons of oil, until soft. Then add the tomatoes and the steaming liquid and let it simmer for 10 minutes.
- Meanwhile, bring another large pot of salted water to a boil for the linguine.
- Now in your largest sauté pan, put the rest of the olive oil, garlic and clams on the stove over high heat to brown. When the garlic is browned, place the lobsters cut side up.
- De-glaze with the white wine and add the mussels, red pepper and tomato sauce. Cover and simmer for about 5 minutes.
- Let’s add the linguine to the boiling water, stirring often to prevent it from sticking. Let it boil for about 9 minutes for perfect al dente pasta.
- Pull the clams and mussels out of the pan as they start to open. The lobsters should be done when the last clam comes out.
- Strain the linguine, add it to the sauce and finish it with the basil, parsley, butter, salt and pepper.
- Arrange beautifully on a platter and indulge!!!
Homemade Zeppoles with Chocolate and Madera Sauce
Yields 8 portions
Ingredients
2 vanilla beans, split
2 cups water
½ cup sugar
8 oz. unsalted butter
½ tsp. salt
2 cups all-purpose flour
8 eggs
3 cups canola oil, for frying
8 oz. milk chocolate
¼ cup heavy cream
2 cups Madera wine
1 brown paper bag
Powdered sugar
- In a medium sauce pot, combine vanilla bean, water, salt and sugar over medium heat.
- When the butter is melted, add the flour and stir continuously until the mix forms a ball. Transfer the dough into a bowl and add 1 egg at a time. Don’t add the next egg until the first one is completely mixed in.
- In a medium sauce pot, add the oil over medium heat. I like to fry at 350F. TIP: If you don’t have a thermometer, you can test the oil by putting a small piece of the dough in it. It should start to fry right away.
- While you’re waiting for your oil to get hot, melt the chocolate, cream and Madera over a double boiler.
- When your oil is ready, carefully drop about 2 tablespoons of the dough into the oil. TIP: Don’t overcrowd the oil with too many zeppoles at once. This will cause the oil to drop in temperature.
- Fry for about 3 minutes on each side, and then put them in the brown bag.
- When they are all done, arrange them on a platter, drizzle the melted chocolate sauce over them and finish with lots of powdered sugar.
So if your traditional Christmas Eve dinner doesn’t include any fish, perhaps this is a great time to try a recipe or two. I want to thank my aunt for giving up some of our family tips and tricks. And I want to wish all of you a wonderful and safe holiday season. Thanks for your support and following. Enjoy!!!
Joe Raiola
Executive Chef
Morton’s The Steakhouse in Brooklyn
Celebrating the End of Prohibition
02 months ago
Did you know today is Repeal Day? Do you know what Repeal Day celebrates? If this is a new term for you, allow me to explain!
As stated on RepealDay.org, it’s recognized every year on December 5th, “when the last state in the U.S. ratified the 21st Amendment, repealing Prohibition and restoring the American right to a celebratory drink.”
And because of this chapter of our history, there are 3 categories of classic cocktails: “Pre-Prohibition,” “Prohibition Era,” and “Post-Prohibition,” most of which have very interesting stories surrounding them, and many of which are very different from what we know them as today.
The super geeky thing that I find interesting is that the quality of the alcohol available during Prohibition was lower. So if you look at the pre-prohibition cocktails, they are pretty clean and stick to the classic cocktail recipe…which is any spirit mixed with water, bitters and sugar. During and after Prohibition, the recipes get a little sweeter. My theory for this is the alcohol had to be hidden a little more because of its poor quality. I also have a theory that Prohibition, combined with the subsequent war and depression (which all kind of overlapped), affected our palates as a culture. But that’s an argument for a different day…
For now, let’s focus on the different cocktails before, during and after Prohibiton, most of which are still very popular.
Pre-Prohibition:
Aviation 1910-1920
Collins 1820-1830
Gimlet 1890-1900
Gin Fizz 1870-1880
Manhattan 1870-1880
Mint Julep 1790-1800
Negroni 1910-1920
Rob Roy 1890-1900
Sazerac 1870-1880
Stinger 1890-1900
Whiskey Sour 1850-1860
Daiquiri 1900-1910
The Daiquiri was the first classic straight-up cocktail to be invented outside of the U.S. It’s Cuban in origin and named after a coastal town. The version we are used to today is quite a stretch from the original.
1 1/2 oz Rum
3/4 oz Simple Syrup
3/4 oz Lime Juice
Shake all ingredients with ice and strain into a cocktail glass.
Dry Martini 1890-1900
The Dry Martini is not the version we know today. The term “Martini” in today’s culture has been morphed into a general term for anything served in a martini glass. (The shaken Martini didn’t come into play until James Bond coined the phrase “Shaken…not stirred.” Being such a cool guy, Bond had to be a little different, right?)
1 1/2 ounces Beefeater London Dry Gin
1 1/2 ounces French Dry Vermouth
1-2 dashes Orange Bitters
Stir (not shake) all ingredients with ice and twist orange or lemon peel over the top
Old Fashioned 1800-1810
The old-fashioned Old Fashioned marked the change in the traditional cocktail.
2 oz Bourbon or Rye
3 dashes bitters
1 tsp sugar
1 lemon peel
Splash water or soda
Muddle the sugar and bitters with the soda (or water) until the sugar dissolves. Add Bourbon and ice. Stir and garnish with a lemon peel
Old Fashioned (muddled) 1910-1920
This is the version we know today.
2 ounces Bourbon or Rye
3 dashes bitters
1 tsp sugar
2 orange slices
2 maraschino cherries
Splash water or soda
Muddle the bitters, sugar, one cherry, one orange and a splash soda. Remove orange rind. Add bourbon, ice and soda (or water). Garnish with orange slice and cherry.
Prohibition Era:
Bloody Mary 1920-1930
Mojito 1920-1930
Pisco Sour 1920-1930
Sidecar 1920-1930
Blood and Sand 1920-1930
This was created to help promote the 1922 Rudolph Valentino movie, “Blood and Sand.” To read the recipe makes you cringe a little, but I promise it is delicious and tastes like fruit punch.
3/4 oz Chivas
3/4 oz Cherry Herring (or cherry brandy)
3/4 oz Italian Sweet Vermouth
3/4 oz Fresh Squeezed Orange Juice
Pour all ingredients into a shaker over ice and strain into a cocktail glass. Garnish with an orange peel.
Post Prohibition:
Caipiriniha 1930-1940
Cosmopolitan 1980-1990
Irish Coffee 1940-1950
Mai Tai 1940-1950
Margarita 1930-1940
Classic Extra Dry Martini 1950-1960
Bellini 1940-1950
Created at Harry’s American Bar in Venice, this is a great summer drink that can be easily changed up.
1/12 ounces white peach puree
4 oz Champagne
Put peach puree in mixing glass without ice. Slowly pour in Champagne while gently stirring to incorporate puree. Strain into Champagne Flute and float 1/2 ounce peach liqueur on top.
RepealDay.org encourages us to recognize the holiday and reminds us, “There are no outfits to buy, costumes to rent, rivers to dye green. Simply celebrate the day by stopping by your local bar, tavern, saloon, winery, distillery, or brewhouse and having a drink. Pick up a six-pack on your way home from work. Split a bottle of wine with a loved one. Buy a shot for a stranger. Just do it because you can.”
You don’t have to ask me twice! I’ll gladly raise a glass to recognize Repeal Day!
Cheers!
Sara Fasolino
Beverage Manager/Certified Sommelier and Mixologist
Morton’s The Steakhouse
ONE NAME DESCRIBES IT ALL – REBA!
12 months ago
Country legend Reba McEntire WOWS her fans at Morton’s
One phone call three weeks ago from 93Q Country FM in Houston led to an incredible event at Morton’s the Steakhouse in Houston (Galleria) that even had a former US President wanting to attend: a private meet and greet with country legend and actress Reba McEntire.
On Wednesday, November 16th, fifty 93Q Country contest winners and media were given A-list access to a late afternoon lunch and interview with Reba McEntire. Lisa Olson, Sales and Marketing Manager at Morton’s, knew the exclusive event was going to be historic even before the official announcement on 93Q Country (and the phone lines went wild at Morton’s with guests calling about tickets). “We thought we might have some event crashers show up but fortunately everything ran very smoothly,” said Olson. “When Reba arrived, she was very gracious to our guests and staff. She has a tremendous sense of humor, just like she does in public and on her show. We really enjoyed working with her!”
Although running a few minutes late due to a flight delay (“They wanted to give us a tour of Houston, that’s all,” joked the singer), Reba arrived to a standing ovation from fans and radio press alike then proceeded to make everyone feel like family with her ebullient humor and wit.
93Q Country FM personalities Tim Tuttle, Erica Rico and Kevin Kline
The event featured an up-close-and-personal interview with 93Q Country personalities Tim Tuttle and Kevin Kline, who asked for highlights during her three-decade career. Engagingly, Reba talked about her famous friends, Faith Hill and #41 George Bush (who just so happened to be in the neighborhood minutes before she arrived!), that “Fancy” was her favorite song and her biggest regret was not singing “Does Fort Worth Ever Cross Your Mind” with George Strait. The former “Reba” star also revealed that comedy is still very much in her blood and is currently working on Malibu Country, a new ABC TV pilot about a recently single mother of three who moves her brood from Nashville to Malibu to relaunch her singing career.
The Queen of Country with Morton's staff
Afterward, guests had their pictures taken with the “Queen of Country” and left with life time memories compliments of 93Q Country and Morton’s The Steakhouse.
Hungry for more Reba? Check out this CultureMap Houston story of the country star’s recent private meet-and-greet at Morton’s The Steakhouse.
Reported by Joe Pogge, Strike Marketing
Photos by J&D Productions
Are you ready for more celebrities? Throughout November, Morton’s welcomed…
| Atlanta – Buckhead Musician Tori Amos  John Malkovich Photo credit: Jen Lowery/Startraksphoto.com Brooklyn Burbank  Aretha Franklin Charlotte
Carolina Panthers’ Jason Shirley, Mike Goodson, and Jonathan Stewart Cincinnati Cleveland Dallas Denver Fort Lauderdale Hartford Honolulu Hong Kong Jacksonville New Orleans New York |
Northbrook Chicago Bears’ Charles Tillman Palm Desert  Sean Considine Phoenix Reston Richmond  Tim Duncan San Antonio Spurs’ Tim Duncan
San Juan
New York Knicks’ Renaldo Balkman Seattle Troy Washington D.C. (Connecticut Ave.) White Plains |
What celebrity would you like to have dinner with? We’d love to hear from you!
Sipping with a Morton’s Sommelier
22 months ago
We are approaching the year anniversary of establishing our Sommelier Team. This group of talented and passionate employees from around the country assist in creating, enhancing and maintaining a strong and vibrant wine and spirits culture for their Morton’s colleagues and our guests. I’d like to introduce you to a member of this team in today’s ‘Sommelier Series.’
Meet Carla Monroe, Morton’s Sommelier and Sales and Marketing Manager of our Indianapolis location. She took the time (during her busiest time of year!) to answer five simple, but interesting, questions.
1. What’s your favorite Morton’s food/wine pairing?
The Bone In Ribeye with a glass of Ladera Vineyards, Cabernet Sauvignon, Howell Mountain …Yumalicious! (The Ladera Cabernet Sauvignon is available on our ‘Wines by the Glass’ list if you’d like to try a glass during your next visit!)
2. What are you drinking now?
Right now my wine cabinet is stocked with Freemark Abbey Cabernet Sauvignon, Orin Swift, The Prisoner, Newton Claret & King Estate Domaine Pinot Noir!! (We also offer the Freemark Abbey Cabernet Sauvignon on our ‘Wines by the Glass’ list.)
3. What’s your favorite wine that’s less than $20 a bottle?
A to Z Pinot Noir from Oregon
4. What’s the most common question about wine/beer/liquor that you get from your guests?
The most common lately has been, “What is Meritage?” I love telling them the story & history of Meritage!
5. What was your favorite ‘fun fact’ that you learned during your Sommelier training?
I loved learning about Terroir and how it affects the wine being produced in a particular region.
You can learn more about what Carla’s sipping on her personal blog, thewinesipper.com.
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 location whether 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
As you gear up for the holiday season and any in-home entertaining that you have planned, what kind of wine are you stocking up on? What’s your favorite wine find for under $20 a bottle? Do tell!
Affordable and Easy Holiday Cocktails
32 months ago
We continue our “Hosting for the Holidays” series with some tips from our Beverage Manager and Certified Sommelier/Mixologist, Sara Fasolino. Next Tuesday, we’ll feature another holiday recipe idea from Chef Joe Raiola.
For holiday libations, there are two things to keep in mind: cost and time.
I was talking to my sister the other day, and we were commiserating about how expensive it can be to entertain during the holidays…especially now. Both food and beverage costs have increased quite a bit, so I could talk for days about super high-end, expensive, hard-to-find “wow” items. Or I can dig a little deeper and talk about something accessible and easy to find, something that’s more of a budget-worthy “wow.” Aren’t those usually the best anyway? And when we’re talking time, who wants to man (or woman) a bar all night and be bartender…besides me, of course. The easiest thing to do is have something self-serve so you don’t have to keep an eye on peoples’ drinks all night. As the host, you have enough to worry about.
So, what can we do to make things inexpensive and easy? Plan and prep. With just a few ingredients, you can create several different cocktails…something for everyone…and make it a great party.
Punches are always a great option, because they are easy to make and are self-serve. Keep in mind when you are mixing alcohol with a bunch of other ingredients that you don’t necessarily have to use the super high-end stuff. Also keep in mind that you should prepare for 1-2 drinks per person, per hour.
Holiday Punch
This recipe serves 15 – 20, so you can adjust the quantities to suit your needs. If you want to make a non-alcoholic version for guests and kids, just omit the Bourbon…and make sure the punch bowls are labeled clearly!
1 gallon Apple Cider
6 Star Anise
6 cnnamon sticks (plus garnish)
6 cloves
1 zest of orange peel
32 ounces bourbon (such as Maker’s Mark)
- Combine cider, anise, cinnamon, clove and zest in a pot and simmer for 30-40 minutes.
- Strain into punch bowl, add bourbon and serve warm or over ice.
Egg Nog
This recipe also serves about 15-20 and is meant to be used in one day. This is a cooked version, just in case you are nervous about eating raw eggs.
6 eggs, separated
3/4 cup sugar
1 quart milk
1 pint cream
16 ounces bourbon
Grated nutmeg
- Beat the yolks until they are light in color and gradually mix in 1/2 cup of the sugar.
- Combine milk, cream and nutmeg in a saucepan and bring to a boil. Remove from heat and slowly add the yolks to the warm mixture, being careful to not add too quickly…or you’ll get scrambled eggs.
- Return to heat and bring to 160 F. Add bourbon and place in bowl in refrigerator to cool.
- While cooling, beat the egg whites with the remaining sugar until they form stiff peaks. Fold into the bourbon mixture, grate fresh nutmeg over the concoction and serve.
Pomegranate Prosecco Punch
This is a lighter option, in case your guests don’t want mixed cocktails or hard liquor. Prosecco is so popular right now, and you don’t need to spend very much to get a nice bottle. This recipe makes 12 drinks.
1 bottle Prosecco
2 cups orange juice
2 cups limeade
1 quart pomegranate juice
Orange slices
Pomegranate seeds
- Mix Prosecco, orange juice, limeade and pomegranate juice into a punch bowl.
- Add orange slices and pomegranate seeds for garnish.
- Serve in glasses over ice (don’t add ice to the punch bowl or you will water it down).
These three punches are all easy to make, and they won’t break your bank. And you may not even need to go out and buy each and every ingredient if you already have some of them for your holiday cooking. Not to mention the fact that no one goes to a party empty-handed these days, so you can ask your guests to bring locally-brewed seasonal beers or their favorite wine. The point is, you can mix it up AND not go over budget AND create cocktail “WOWs” for your guests!
Cheers!
Sara Fasolino
Beverage Manager/Certified Sommelier and Mixologist
Morton’s The Steakhouse
Tips for Your Thanksgiving Toasts
12 months ago
For today’s issue of ”Wine Wednesday,” I thought I would focus on the upcoming holiday that’s one of the best opportunities to showcase great food and wine pairings…Thanksgiving!
I broke it down by the many, many courses of a Thanksgiving meal. Granted, everyone’s menu will be different, but hopefully I’ve touched on enough of the more common dishes.
Round One…Appetizers
If you’re getting the feast started with something like chips and dip, baked brie or stuffed mushrooms, consider a Prosecco or Cava. These are very popular and in the right price point. They make a nice aperitif to get the appetite going.
Round Two…Salads
People typically make Chardonnay their wine of choice with salad, but a nice change of pace would be a Sauvignon Blanc. Cakebread is a nice treat for the holiday, or if you wanted something from New Zealand, try Kim Crawford or Villa Maria. If you are looking for a Sauvignon Blanc from France, look for the regions “Sancerre” or “Pouilly Fume.” These will guarantee you a quality Sauvignon Blanc with a variety of price points from which to choose.
Round Three…Turkey
For most people, the star attraction of your Thanksgiving meal will be the bird. The “B” List celebrities for your dinner will likely include stuffing and the beloved cranberry sauce. So we’re talking lean turkey, rich stuffing and acidic cranberry sauce…
One wine that quickly comes to mind is the Argyle Riesling. This wine makes me swoon a little when I taste it! It has bright acidity to highlight the lean flavors of the turkey but will elevate the flavors of the stuffing, too. It also has a hint of sweetness that will meld well with the tart cranberries. It is one of my favorite Rieslings for the price. If you would like to sample a glass before buying a bottle at your wine store, stop by Morton’s…it’s on our ‘Wines by the Glass’ list!
Another option is Georges Duboeuf, Moulin a Vent. It’s from a small region of Beaujolais, France and is made from the Gamay grape. It’s ripe and juicy with some nice acidity and a hint of herbs de provence. Beaujolais is highly underrated because of the whole “Beaujolais Nouveau” thing, but it really is great wine, especially from the smaller regions within Beaujolais. It’s light enough to go with Turkey and has enough backbone and fruit to marry well with the other side dishes.
Round Four…Dessert
Chances are, your dessert course may include a pumpkin pie, apple pie or gingerbread concoction. GE Massenez from Alsace, France makes liqueurs that are lower in alcohol and really have great flavor, because they are made from all natural products. There is one called Creme de Gingembre that can be used a thousand ways…you can mix it with a little with soda or even use it in place of Sweet Vermouth in a Manhattan. With dessert, we want something that is a digestif…especially after a big meal. You could even go with a sipping spirit like Zaya, Gran Reserva, Rum or one of my personal favorites, Tuaca - a vanilla and orange liqueur from Livorno, Italy. Don’t be afraid of these because of the alcohol – they are meant to be sipped slowly and in small portions, and will really help you digest and finish off the meal nicely.
The Final Round…Leftovers!
I would suggest a beer. Orval, Trappist Ale would be great, or you could try something seasonal. There are so many great locally-brewed beers that always have seasonal brews out for a limited time and in limited quantities. If you want wine, go with a Rose….still or sparkling would be fantastic. Charles Smith makes a great Rose that can be found easily. But if you want something different, look for a region on the label like Provence, France, and you should find quality at a decent price point.
As you can see, there are plenty of opportunities to pair an incredible wine with your Thanksgiving grub. I hope that I’ve provided enough ideas to make your wine shopping a little easier this holiday season. I wish you and yours a wonderful Thanksgiving!
Cheers!
Sara Fasolino
Beverage Manager/Certified Sommelier and Mixologist
Morton’s The Steakhouse
Decorating Tips if You’re “Hosting for the Holidays”
02 months ago
We continue our “Hosting for the Holidays” series with some personal decorating tips from Kim O’Donnell, Sales and Marketing Manager for Morton’s in White Plains.
If you’re hosting people in your home for the holidays, you’re all too familiar with the complexities and details behind a Turkey dinner or Christmas feast. But this time of year just begs for decorations, so here are some ideas that can help take the stress out of dressing up your home for friends and family.
Hosting a Thanksgiving get-together somehow seems more chaotic than any other holiday. Maybe that’s because there are several more courses than your standard meal! So to maintain your sanity, try to keep things simple for Thanksgiving decorating. Go with natural elements…such as a row of smaller pumpkins down the table as a centerpiece (providing there’s enough room!), or fill a tall vase with pine cones and small evergreen branches. And if you have children, they can help with the decorating, too! Get them the supplies they’ll need to make a simple banner (in glitter, markers or paints) that reads, “Give Thanks” or “Happy Thanksgiving.” It’s a sweet reminder that this holiday isn’t about the glitz or the glamour…it’s about spending quality time with the people you love and being appreciative of the things you have.
When it comes to Christmas, the decorating takes center stage and becomes something of an event in my family. I decorate the entire house for the holidays and truly enjoy the warmth in brings. Somehow a light in the window says, “May the peace of the season be with you.” I guess I get that from my mother, who truly loves Christmas. Growing up, we always had the most decorated house in town!
As a child, the excitement of the season started when the first red velvet bow hit the window and grew as the tree was adorned with our loving family memories in the form of decorations. Rather than making the decorating a task or another item on our “To Do” list, we made it a family affair…a time to bond and really enjoy the holiday season.
Some of those same tree decorations get hung on my family’s tree each year. Although we don’t get a huge tree, it takes hours to decorate it. We spend time going over each ornament and remembering how it came to us. And we add at least one new ornament each year, usually from a trip or an important occasion. This year’s ornament was given to us as a “congratulations” from my daughter’s high school when she was accepted last Spring. This year it will hang on our tree…and someday, she’ll tell her children the story behind that, and all the other, ornaments. And to me, that’s what holiday decorating is all about. Rather than it being a source of stress, it’s a source of memories.
Cheers!
Kim O’Donnell
Sales and Marketing Manager
Morton’s The Steakhouse – White Plains
Dining with Celebrity Servers and Legends Who Lunch at Morton’s The Steakhouse
02 months ago
Serving Up Philly Steak, Brent Celek Style
Brent Celek and his Celebrity Servers. Go Eagles!
The theme of the evening on Monday, November 14th, 2011 was certainly not just football. Philadelphia Eagles Tight End Brent Celek hosted his 2nd Annual Celebrity Server event at Morton’s The Steakhouse in Philadelphia. The celebrity-studded affair featured Celek and several of his teammates, including Jason Avant, Moise Fokou, LeSean “Shady” McCoy, Todd Herremans, Jon Dorenbos, and several others, who graciously spent their night-off of the field serving guests wine, appetizers and a signature Morton’s steak dinner to families and friends of Brent Celek’s Take Flight Foundation.
Notable Philadelphia personalities, Michael Barkann of SportsRadio WIP & Comcast Sports Net, and Tanya Smith of the Philadelphia Eagles, Philadelphia Soul and Philly.com were the night’s emcees. The crowd was quickly buzzing with excitement as players began circling the room with trays of hors d’oeuvres, only to quickly replace them with markers and footballs to sign. Photographers rushed to catch candid photo opportunities as the awe-struck kids in attendance approached Eagles players for the must-have pieces of memorabilia. LeSean “Shady” McCoy was the sure fan-favorite of the evening, as the line for his autograph trailed around the room.
From start to finish the evening was action-packed. Jon Dorenbos, who off the field spends his time as a magician, amused guests tableside, while the other players charmed guests with their serving skills. Players both chatted and entertained guests, sharing anecdotes about football, food and more. The well-spoken Celek took to the microphone for most of the evening; however, the always competitive Todd Herremans took over on the mic as he challenged Celek to a bidding war. In addition to the night’s live auction, Celek spoke about his commitment to the Take Flight Foundation – his dedication was clear as guests listened intently to his heart-warming stories of philanthropic work.
Celek and his teammates also donated signed jerseys and other Eagles paraphernalia to the silent auction. Additional must-have items included dinner with Brent at Morton’s, a trip for two to the ESPY’s, and a Costa Rica Couple’s Retreat at Four Seasons Resort. An enthusiastic crowd of 160 guests were in attendance.
Over $85,000 was raised at this year’s event with all proceeds from ticket sales and auctions going to the Brent Celek Take Flight Foundation, providing support and resources to children and families in need. The foundation focuses on providing seriously ill and physically challenged children throughout Greater Philadelphia with daily support and life changing experiences. The goal of the Take Flight Foundation is to have touched the lives of more than 2,000,000 children and their families by 2013.
Reported by Becky Levin, Cashman and Associates
CATCHING up with Detroit Lions Nate Burleson
Nate Burleson and his Celebrity Servers. Go Lions!
Nate Burleson with Quicken Loans CEO Bill Emersen and wife Marlene
The inaugural Nate Burleson Celebrity Server Event did not disappoint Lions fans. About 100 people attended the exclusive, private event held at Morton’s The Steakhouse in Troy, MI location on Monday November 14th, including Detroit Lions players, local business leaders and media. The event title sponsors included Quicken Loans and Fathead.
It's Nate Burleson!
Proceeds from the event benefited the Nate Burleson CATCH Foundation whose purpose is to reach and teach area children and their families by providing them with educational tools to succeed as well as enriching their lives by showing them how to care for others, themselves and their future.
Welcome to Morton's!
The event began with cocktails and hors d’oeuvres as guests mingled with their favorite Detroit Lions players, who also posed for photos and signed autographs. Following the cocktails and silent auction, guests took their seats and were served by the Detroit Lions, including Nate Burleson and Calvin Johnson. Other guest servers included: Quarterback Drew Stanton, Offensive Tackle Rob Sims and Former University of Michigan Basketball Star and member of the Fab 5, Jimmy King. The players took their responsibilities as servers very seriously as they masterfully poured wine, handled stacked salad plates and served guests prime steaks with grace and sophistication.
Following dinner, a live auction was led by Morton’s Troy General Manager, Steve Salmon. Bidding was fast and furious for items such as a private dinner for 4 with Nate Burleson, a game worn helmet and jersey from Nate and a Sommelier Wine and Cheese Experience in Napa Valley. Between the ticket sales, sponsorships, silent and live auction items, the event raised approximately $50,000 in its first year for Nate Burleson’s charity.
Media coverage included this wonderful recap by ABC affiliate, WXYZ-TV.
Reported by Jason Brown, PublicCity PR
Photos by Jerry Richart
High-Steaking with an NHL Legend
The Legend: Luc Robitaille
NHL and L.A. Kings legend Luc Robitaille hosted a Lunch with a Legend event yesterday at Morton’s The Steakhouse in downtown LA. The lunch was broadcast on EPSN Radio. Luc spoke with 710 ESPN hosts Max Kellerman and Marcellus Wiley, and spoke about getting overlooked at the start of his career, what it was like to work with Wayne Gretzky, and the popularization of hockey and its eventual diminished popularity on the west coast. With 30 seconds left in the interview, Luc was asked to share one thing with his fans. Luc’s last words were, “Where is my steak?” You can listen to a podcast of the event by visiting: http://espn.go.com/espnradio/losangeles/play?id=7243974
Reported by Maryam Brown, Murphy O’Brien Public Relations
The New Orleans Saints Celebrity Servers. Go Saints!
Who Dat! Morton’s New Orleans gets a “W” with its Second Annual Celebrity Server Event, featuring the New Orleans Saints
Morton’s The Steakhouse in New Orleans recently hosted the second annual Celebrity Server event featuring Jonathan Vilma of the New Orleans Saints. More than $201,000 was raised and proceeds from the event benefited The Jonathan Vilma Foundation. Although Vilma was called away from the event due to a personal emergency, his teammates came out in force to support their friend off the field.
In Vilma’s absence, Saints Defensive End, Will Smith took over as Master of Ceremonies. Smith and his exuberant Saints teammates served appetizers and wine, along with a four course dinner to the more than 200 guests in attendance.
Teammates who showed up in support of The Jonathan Vilma Foundation included Saints beloved QB Drew Brees, along with Jimmy Graham, Roman Harper, Malcolm Jenkins, and Lance Moore. Fox Sports sideline reporter Jennifer Hale served as emcee for the evening. Among the guests were Saints owner Rita Benson LeBlanc, Mark Romig, CEO of the New Orleans Tourism and Marketing Corporation and Klaus Frisch, co-founder of Morton’s Restaurant Group, Inc.
The players took to the Morton’s dining room much like they do on a field on game day! They did a great job serving guests, taking photos, signing autographs and speaking with guests and local media. Morton’s received fantastic media coverage on The New Orleans Saints Celebrity Server event including The Times-Picayune; NOLA.com; WVUE-TV; CST; The Gambit; BestofNewOrleans.com; NewOrleansLocal.com; NewOrleansSaints.com; JonVilma.com; and Our Louisiana Magazine.
Reported by Carrie DeVries, The Ehrhardt Group
Still hungry? Click these links to learn more about Morton’s exciting Celebrity Server and Lunch with a Legend series throughout the U.S.
Caring for Our Guests…Around the Globe
02 months ago
Each week, our restaurant teams are invited to share stories about their colleagues going above and beyond for their guests. The Morton’s Guest Relations team at the Restaurant Support Center in Chicago, IL receives their submissions and is continuously impressed with the level of hospitality demonstrated at our locations around the world. We wanted to share just a few of these exceptional stories…from giving the shirt off one’s back (literally!) to pulling an all-nighter to return a guest’s lost item.
White Plains
A famous baseball player was dining with us, and there was little boy who desperately wanted his autograph. At the time the boy was here, it was an inappropriate time to ask, because the ball player was enjoying a meal with his family. Later that evening, our General Manager (GM) asked him to sign a baseball. Then our GM delivered it to the boy’s home. He always goes that extra mile to WOW our guests.
Reston
We received an online reservation from a first-time guest with the following note: “We will be celebrating our five-year wedding anniversary. Love the steaks, but is there any way to provide chimichurri sauce?” Our chef noticed the reservation, googled the recipe for traditional Argentinean sauce and made these guests’ day!
We had a group of six young men dining with us, and they had plans to go out on the town after dinner. Unfortunately, one of the young men accidentally spilled his red wine all over his white shirt, completely ruining it. The group’s server witnessed what happened and quickly tended to the spill. The young man then asked Josh where he could go to purchase a new shirt, but his server told him to wait and see what he could do. The server went to his locker and took his nicest freshly-pressed shirt and gave it to our guest. The table didn’t request or expect this…Let’s just say that the guys were completely blown away and wowed!
Great Neck
A regular guest came in alone and seemed grumpy and sad. Through conversation, we discovered that he was dining alone because his wife was in the hospital…so he was worried and upset. When we brought him his check after he was done eating, we also bought him a To-Go bag with his wife’s usual order when she dines with us. He was blown away by the gesture and has never forgotten it!
Singapore
I’d like to share how our Assistant Manager (AM) went above and beyond the call of duty. Recently, after dining with us, one of our regular guests accidentally took the wrong briefcase home. The guest with the missing briefcase was very upset, because he had to do a presentation at 8am the next morning with the items in his briefcase. Our guest that left with the briefcase was not answering his phone (we later found out the battery was dead!), and it was impossible to get in touch with him. Our AM assured the guest with the missing briefcase that he would personally find and deliver his briefcase before his morning presentation. He went on to call everyone he knew to find out where his guest lived. When he finally learned the address, he went to his guest’s apartment complex. Our AM ended up waiting outside all night long, because security would not let him in. Finally, around 7am, our guest came downstairs apologetically handing over the briefcase. Our AM made it back to the other guest’s hotel with briefcase in hand…in time for his morning presentation, just like he had promised.
Cheers!
The Guest Relations Team
Morton’s The Steakhouse
Keep in touch with what our guests are saying by visiting our ‘Guest Feedback’ page on Facebook. If you have a Morton’s story you would like to share, we’d love to hear it!
Say it With Me…Viognier
02 months ago
by Morton's
in Wine Wednesday
It’s not a varietal that easily rolls off your tongue, that’s for sure. But if the right Viognier grape passes your lips, you’ll want to shout its name from the rooftop. So for today’s issue of “Wine Wednesday,” I’m featuring one of our ‘Wine by the Glass’ selections, the Jean-Luc Colombo Viognier, La Violette.
As explained on VinoGusto.com, ”Jean-Luc Colombo, a native of Marseille, is a man of warmth, energy, passion and zeal, and an insatiable appetite for the Good Things in Life.” (We can relate!) “His dedication took root early, stemming from many long and happy hours spent as a small boy, assisting his mother (a talented restaurateur) in the kitchen. Jean-Luc’s subsequent decision to pursue the study of enology was inevitable, the only possible outcome of a lifelong fascination with all aspects of cooking and hospitality.”
After graduating from college, Jean-Luc and his wife, Anne, established their own winemaking laboratory in Cornas. They soon purchased their first vineyard, overlooking the village of Cornas. His first release in 1987 took the French wine making world by storm, and he’s now hailed as the winemaking wizard of the Rhône. He’s achieved a high-profile international reputation for making innovative wines that are original, memorable and bursting with personality.
Vinogusto goes on to say, “He pays careful attention to every step of the winemaking process from the vineyard to the glass. A true epicurean, Jean-Luc and his wife love to pair their wines with fantastic food, from simple and fresh local foods to more elaborate plates and the fine dining experience.” So it makes perfect sense that we would choose to feature his Viognier on our ‘Wine by the Glass’ list!
It’s described as “Brilliant, light straw. The nose offers intense aromas of acacia, yellow peaches and exotic fruits. Very elegant and harmonious, its freshness allows the fruit to fully develop” that pairs well with appetizers and hors d’oeuvres. You can read an earlier blog post that includes our decadent recipe for the Velvet Lobster Bisque, an incredibly tasty pairing with Jean-Luc’s Viognier. (Or to learn more about the basics of Viognier, click here.)
When he’s not making great wines, Jean-Luc is an avid fisherman and boater, owning a Boston Whaler and keeping it in the Mediterranean. He loves animals and has 2 Golden Retrievers, 3 cats, 2 donkeys, and 1 1/2 dozen chickens!
Cheers!
Sara Fasolino
Beverage Manager/Certified Sommelier and Mixologist
Morton’s The Steakhouse
What’s your favorite varietal that’s “off the beaten path?” If you don’t opt for the more common Chardonnay or Cabernet Sauvignon, what do you like to explore?