FOODARAZZI: 60 SECONDS WITH GARY BURKART
06 months ago
by Morton's
in Uncategorized
Gary Burkart of Celani Family Vineyards
A former bank marketing whiz with a passion for haute grapes, Gary Burkart practically invented the expression “oenophile”. Today the President of Celani Family Vineyards, Burkart has traded mergers for marketing sublime wine for a living. We caught up with the renowned vintner who ruminates on Costa Rica, crawfish catching and his first “crush” in Napa (cue Lucille Ball).
OCCUPATION: President, Celani Family Vineyards.
THREE WORDS THAT BEST DESCRIBE ME: Passionate, funny, and faithful.
FAVORITE TRAVEL DESTINATION: Costa Rica.
WHEN I’M NOT WORKING, I’M: My wife and I are chasing our four kids around at every event under the sun.
ONE THING I’VE BEEN DYING TO TRY: Flying.
MOST MEMORABLE MOMENT IN WINEMAKING: I will never forget my first crush in Napa. It was incredible.
MY FAVORITE WINE FOR UNDER $20: A nice dry rosé wine.
WHAT I RECOMMEND DRINKING NOW: I love a Merlot with Cabernet Franc blend.
I STAY HOME TO WATCH: American Idol or X Factor with my kids. I have no say in the matter.
FAVORITE PLACE TO CHILL OUT: A cigar bar with my best friend, Mr. Cuban.
WORDS OF WISDOM: Buy high and sell low.
IF I WASN’T IN THE WINEMAKING FIELD, I’D BE: I would start making Hollywood feature films again or go back home to New Orleans and catch crawfish for a living.
FINISH THIS SENTENCE: The best part of my job is…: I get to meet the most interesting and exciting people from around the world with only one goal: to enjoy great wine with great friends. Now if only it were possible to solve all the world’s problems within the same amount of time it takes to drink a good bottle of wine. Cheers!
Join Gary Burkart, President of Celani Family Vineyards for a memorable evening of sumptuous food and wine pairings on Friday, November 11 at Morton’s The Steakhouse in Schaumburg, IL. For more information, please visit http://www.mortons.com/schaumburg/specialevents/.
Morton’s ♥’s Celebrities!
16 months ago
Actors Dennis Haysbert and Penelope Ann Miller with Morton's Michael Savitt
Great food is always in abundance and delicious memories are delivered hot and fresh whenever you dine at Morton’s The Steakhouse. Plus you never know who you’ll run into – PGA TOUR players, comedians, local politicians or sports legends. At Morton’s, the options are endless.
Celeb-rating at Morton’s
Charles Tillman
On the evening of Monday , October 17th, Morton’s The Steakhouse in Northbrook was alive with energy and excitement as the Chicago Bears prepared for their 2nd Celebrity Servers Dinner featuring the unbelievably outgoing Cornerback, Charles Tillman. Chicago Bears players and their families, Morton’s VIPs, media, and steak lovers alike gathered to enjoy an evening of fine dining and fun in support of Charles Tillman’s Cornerstone Foundation, an organization that provides opportunities and resources to over one million Chicagoland children and families in need.
Charles Tillman and his Celebrity Servers. Go Bears!
Tillman and teammates, including Anthony Adams, Lance Briggs, Matt Forte, Frank Omiyale, Patrick Manelly, Matt Toeaina, Caleb Hanie, Johnny Knox, Zackary Bowman, Corey Graham, Tim Jennings, D.J. Moore, Brandon Meriweather and Craig Steltz, traded in their signature orange and blue for Morton’s aprons as they passed wine and hors d’oeuvres and signed footballs for guests during the cocktail hour.
The dinner began with a few words from host Zach Zaidman, Sideline Reporter for the Chicago Bears Radio Network, Tom Lange, the General Manager of Morton’s in Northbrook, and Tillman, who introduced fellow teammates and explained his organization, the Charles Tillman Cornerstone Foundation. He shared the story of his young three-year old daughter Tiana, who at three months old was diagnosed with dilated cardiomyopathy, a heart disease that slows the pumping of blood to the body. Now a vibrant toddler, Tiana survived with a heart transplant, and Tillman continues to tell her story to educate and inspire.
Lance Briggs!
Smiling players juggled plates of salad and juicy prime steak to serve hungry guests, some even going as far as bussing the tables themselves! A silent auction setup included signed jerseys and memorabilia, trips, and other luxury items, while the rousing live auction included Tillman gear, signed photographs, a massive bottle of wine, and a one-of-a-kind golf trip, among others. Tillman captivated the crowd with his stories and jokes throughout the evening, especially during the auction as he ran across the restaurant from bidder to bidder, hugging them, taking photos, and encouraging everyone to give more.
Matt Forte!
Tillman’s enthusiasm and incredible dedication to his cause paid off, as the dinner raised nearly $150,000 in total. Since 2005, Tillman’s charitable efforts have impacted the lives of over one million Chicago-area children.
“My teammates really supported me and I think everyone had a lot of fun, I know I did”, said Tillman “We raised more than we ever had which means we can help more children in the Chicago-area, and that is what it is about.”
The Celebrity Servers Dinner with Charles Tillman was an incredible evening for a cause we can all stand behind – we hope you’ll join us next time!
Reported by Lindsay Rafayko, Empower Public Relations
Power Lunching with a Legend
The Legend: Steve Garvey
Morton’s The Steakhouse in Woodland Hills hosted a special “Lunch with a Legend” event with Los Angeles Dodgers’ legend Steve Garvey on Wednesday, October 26. The event was hosted by ESPN hosts Max Kellerman and Marcellus Wiley. Steve was in a great mood and shared some fun stories about his impressive career with the audience during his hour long interview. He also shared a special message to the Dodger’s fans in the audience, which was to “have patience and continue to have hope.”
Steve ended his interview by saying that he is always hopeful and always optimistic. Guests attending this special event enjoyed a three-course signature Morton’s lunch. This event is a part of Morton’s ongoing Lunch With A Legend series where they allow guests to interact with sports legends in an intimate setting.
Reported by Maryam Brown, Murphy O’Brien Public Relations
Are you ready for more celebrities? Throughout October, Morton’s welcomed…
Atlanta – Buckhead
New York Knicks Amar’e Stoudemire
Real Housewives of Atlanta’s Phaedra Parks
Actor Don Cheadle
Atlanta – Downtown
Atlanta Falcons Michael Turner
Bethesda
Buffalo Bills Hall of Famer Jim Kelly
Burbank
Actress Melissa McCarthy
Actors/Comedians Zach Galifianakas and Andy Richter
Actress Jenette McCurdy
Charlotte
Carolina Panthers Jeremy Shockey, R.J. Stanford, and Head Coach Ron Rivera
NASCAR’s Junior Johnson
Fox News Tobin Smith
Charlotte Bobcats Gerald Henderson
Davidson College’s Head Men’s Basketball Coach Bob McKillop
Chicago (State St.)
Chicago Blackhawks Marian Hossa and Michael Frolik
Cincinnati
Cincinnati Bengals
Cleveland
Comedian/Actor D.L. Hughley
NFL Agent Drew Rosenhaus
Former Cleveland Browns player Michael Dean Perry
Pro Football Hall of Famer Warren Moon
Former NFL player Bernie Kosar
Dallas
NBA Free Agent and current Chinese Basketball Association player Kenyon Martin
Fort Lauderdale
Florida Panthers Coaches and Players
Actor Dennis Haysbert and Actress Penelope Ann Miller
Hackensack
New Jersey Devils Ilya Kovalchuk
New York Jets Plaxico Burress
Hartford
New England Patriots Head Coach Bill Belichick
Houston (Downtown)
UFC Owners Dana White and Frank Fertitta along with other UFC members including Chuck Liddell, Keith Jardine, and Brendan Schaub
Indianapolis
Actor/Comedian Dan Aykroyd
Louisville
Comedians Lavell Crawford and Spike Davis (pictured left)
Governor of the U.S. Virgin Islands John de Jongh
Miami Beach
Florida Gov. Rick Scott
Nashville
Rock Legend/Grammy Winner Robert Plant
PGA TOUR Golfer Kenny Perry
New Orleans
New Orleans Saints Robert Meachem, Sedrick Ellis, and Malcom Jenkins
Actor Arnold Vosloo
NBC Sports Executive Dick Ebersol and Reporter Michele Tafoya
Auction Hunters’ Clinton “Ton” Jones
Actor/Hollywood Military Consultant Harry Humphries
Phoenix
Judas Priest’s Glen Tipton and Ian Hill
Members of the Pittsburgh Steelers
Portland
Professional Snowboarder Danny Kass
Reston
NRA Executive VP Wayne LaPierre
Washington Redskins Dough Worthington
MLB Hall of Famer Frank Robinson
Richmond
Director/Producer Steven Spielberg and his wife Actress Kate Capshaw
Producer Kathleen Kennedy
Actress Sally Field
Scottsdale
PGA TOUR Golfer Chez Reavie (pictured below)
Shanghai
NBA Free Agent and Chinese Basketball Association player Wilson Chandler
Troy
Detroit Tigers Victor Martinez
Detroit Lions Rob Sims
Washington D.C. (Connecticut Ave.)
Speaker of the House John Boehner
Washington D.C. (Georgetown)
CNN Anchor John King
It’s Prime Time with Joe Raiola!
06 months ago
This blog was written by Joe Raiola, the Executive Chef of Morton’s in Brooklyn. It originally appeared in The Brooklyn Paper on October 10, 2011.
Photo Credit: Community Newspaper Group / Dan MacLeod
What’s better than a Sunday afternoon in autumn, relaxing watching the game with family and friends? Only one thing: Munching on some chicken wings while watching the game relaxing with family and friends!
The classic Buffalo wing is excellent, if executed correctly. But there are millions of average wings out there, so I wanted to give you a twist on this classic that you can try at home. But first a few tips.
I like to use a wing that is about three to five ounces each. I like to separate the wing from the drumette and save the tips for a stock. Your best bet is to buy them in bulk at a Costco or BJ’s, since they come in 10-pound bags already cleaned. A tabletop deep fryer is ideal for this recipe.
Oh, and one more important thing: make sure that the wings are dried well before dropping them into the hot oil. This is really important.
Sweet Sesame Soy Wings
Yields three portions
Photo Credit: Community Newspaper Group / Dan MacLeod
Ingredients
1/2 gallon canola or peanut oil
4 lbs. chicken wings, drumettes and wings (separated)
2 cups sugar
4 ounces water
2 cups soy sauce
1-3/4 cups chicken stock
2 Tbsp. ginger chopped
1 Tbsp. fresh garlic, chopped
5 pieces star anise
4 bay leaves
1/3 cup corn starch
1 Tbsp. Asian chili sauce
2 Tbsp. scallions, sliced thin
2 Tbsp. white sesame seeds
- Rinse the wings under cold water, then dry between two paper towels. This is important unless you want hot oil to splash all over you when you add the wings.
- Place the oil in a large pot over medium heat or in a tabletop deep fryer set to 350 degrees.
- Meanwhile, mix the sugar and the water in a large saucepan on high heat and cook until it turns a dark caramel color (not too dark!). Add the soy sauce, which will cause the caramel to bubble up, so be careful. Then add 1-1/2 cups of the chicken stock, anise, garlic, and ginger. Let simmer for about 10 minutes.
- In a separate bowl, add the corn starch to the remaining stock and mix until there are no lumps. Add this mixture to the simmering sauce while stirring. Let the sauce cook for about a minute until it comes back up to a simmer. Remove the sauce from the fire and strain through a mesh strainer.
- Fry your wings for about five minutes.
- Mix the sauce, wings, scallion, chili sauce, and sesame seeds in a big bowl.
- Put them on a plate, sit down with a cool beverage and a pile of napkins while the game is on.
Go Jets!
What are some of your favorite apps/snacks/munchies when you watch a football game? If you decide to let someone else do the cooking, catch the game in the bar at Morton’s! We have an incredible Bar Bites menu just waiting to be tackled. This menu is specially priced, starting at just $6, all night long during Sunday and Monday night football games (valid at all U.S. locations, except San Francisco).
Gearing Up for a Day of Decadence
16 months ago
Turns out that this Friday, October 28 is going to be a very…big…day. Not only is it the last day of the work week, it’s also National #Champagne Day AND National Chocolate Day! It’s the mother of all holidays, the perfect storm, divine decadence…all rolled up into one, sweet, savory day.
Wait…you haven’t heard about National #Champagne Day?!? The world-wide social media tasting soiree?!? As explained by its founder, ChrisO Vintuba, “You can partake in person or online, all you will need is a bottle of #Champagne and a willingness to share your thoughts. We think that life is worth celebrating with #Champagne, great friends, and great food every day, not just on October 28th.” Well, he didn’t have to ask me twice! In fact, I’ll be joining in on the celebration and tweeting throughout the day on Friday if you want to follow along.
But in the meantime, I thought I would use today’s issue of “Wine Wednesday” to support this holiday…because it’s the least I can do.
I’m highlighting a couple of the fine champagnes produced by Veuve Clicquot, a premium brand and the first “modern” champagne house. It was founded in 1772 by Philippe Clicquot-Muiron and eventually came under the guidance of his daughter-in-law, Madame Clicquot. She built the business into the powerhouse that it is today, largely in part to her brilliant invention. In 1816, she invented the process called rémuage, or riddling, that removes the yeast of the secondary fermentation from the bottle. Before this, champagne was actually a cloudy beverage! Madame Clicquot used holes cut in her kitchen table to perfect the method of slowly tilting and turning the bottles to gather the spent yeast in the neck of the bottle. Once it had settled, it could be removed by freezing the neck in a brine of salt and water, opening the bottle, removing it, and recorking. This process single-handedly turned champagne from a curiosity into a huge commercial success.
One of her riskiest ventures was sending a secret shipment of her bubbly to Russia in 1814, in defiance of Napoleon’s blockade. Madame Clicquot held Russia in high regard – their court was the most prestigious of Europe, and the Russians were reputed to be great lovers of champagne. In the end, her repeated efforts to open this market paid off by establishing Clicquot as a leader.
At Morton’s, we’re proud to offer Veuve Clicquot, “Yellow Label,” Brut, Reims, NV and Veuve Clicquot, Rose, Reims, NV (both are available by the bottle only).
Veuve Clicquot, “Yellow Label”
Appellation: Reims, France
Flavor Profile: An intense, pleasant fragrance with fruit and brioched notes. Well balanced with a generous and fruity structure.
ABV%: 12.00%
Veuve Clicquot, Rose, Reims, NV
Appellation: Reims, France
Flavor Profile: An elegant nose with initial aromas of fresh red fruit leading to brioche notes. Well balanced with a generous and fruity structure.
ABV%: 12.50%
And of course we can’t forget about the second half of Friday’s holiday, National Chocolate Day. As defined by one website, “October 28th, just before Halloween, is National Chocolate Day. This is the day that all chocolate lovers near and far can indulge in their addiction out on the open, without shame or ridicule.” That said, I thought I would include a link to an earlier blog post that featured our Legendary Hot Chocolate Cake recipe (scroll toward the bottom of the post). I think you can tell, just by the picture alone, that this dessert has rightfully earned its “Legendary” status. Now try pairing that with a chilled glass of bubbly, and you might have just found yourself a brand…new….favorite…holiday.
Enjoy!
Sara Fasolino
Beverage Manager/Certified Sommelier and Mixologist
Morton’s The Steakhouse
Pairing chocolate and champagne can be tricky. But if you plan on recognizing these holidays on Friday, what will your match-up include? A demi sec champagne with milk chocolate? Prosecco with white chocolate? A rose with chocolate-dipped strawberries? We’d love to hear if you’ve found a perfect pairing!
FOODARAZZI: 60 SECONDS WITH JONATHAN VILMA
06 months ago
Jonathan Vilma
Captain of the New Orleans Saints defense and the son of Haitian immigrant parents, Jonathan Vilma also founded The Jonathan Vilma Foundation after the 2010 Haiti earthquake to help assist with the rebuilding efforts in Haiti, including a charter school to educate students from elementary school to high school. We caught up with the superstar linebacker who ruminates on Carnival, Family Guy reruns and Denzel Washington playing him in the “The Vilmanator”.
OCCUPATION: Professional Football Player.
THREE WORDS THAT BEST DESCRIBE ME: Intelligent, competitive, and focused.
FAVORITE TRAVEL DESTINATION: I love traveling during the off season. My favorite place so far is Rio de Janeiro, Brazil for Carnival.
WHEN I’M NOT WORKING, I’M…: Getting some much needed sleep.
ONE THING I’VE BEEN DYING TO TRY: Skydiving but it’s not allowed in my contract.
MOST MEMORABLE MOMENT IN FOOTBALL: Winning Super Bowl XLIV in Miami. It was one of the greatest moments in my life.
FAVORITE DRINK/COCKTAIL: Football players don’t drink alcohol…do they?
I STAY HOME TO WATCH: Family Guy! It’s by far the best show out there.
FAVORITE PLACE TO CHILL OUT: You can always find me on a beach in Miami.
WHO WOULD PLAY ME IN A HOLLYWOOD BLOCKBUSTER: I would be honored if Denzel Washington played me in a 3-D blockbuster called “The Vilmanator”.
PRIZED POSSESSION: My Super Bowl ring. Doesn’t get any better than that.
PRE-GAME RITUALS: Nothing specific. I focus on winning and performing well.
IF I WASN’T A FOOTBALL PLAYER, I’D BE: I would be working on Wall Street.
FINISH THIS SENTENCE: The best part of my job is…: Winning it all!
Join NFL Superstar Jonathan Vilma and his New Orleans teammates for a great cause on Monday, November 7 when they trade in their uniforms and helmets for plates and aprons during Celebrity Servers Night at Morton’s The Steakhouse!
Unforgettable Occasions: Morton’s Golf Experience at TPC Sawgrass
17 months ago
by Morton's
in Uncategorized
What better way to start off a week than by golfing at a prestigious golf course, chatting with PGA TOUR legends, and enjoying a juicy prime steak? From October 16-18, Morton’s The Steakhouse VIPs enjoyed a “once-in-a-lifetime” golfing experience featuring PGA TOUR players Jim Furyk and Mark McCumber in the backdrop of legendary golf course TPC Sawgrass in Ponte Vedra Beach, Florida.
VIPs not only got to play at the site of THE PLAYERS Championship, but they also got to mingle with Jim Furyk (2010 FedEx Cup Champion) and get golfing tips with Mark McCumber (who has 10 career PGA TOUR wins). Our guests came from all over North America (Texas, Virginia, Pennsylvania, Ohio, Wisconsin, California and Montreal) to get a professional golfing experience that they will never forget.
Jim Furyk (center) with Don Santos and Mickey Fuller
On Sunday, our guests got to stay at the gorgeous Sawgrass Marriott in Ponte Vedra Beach. Being the golfing fanatics that our guests are, they were watching the McGladrey Classic in Sea Island, Georgia and cheering on Jim Furyk since they were about to see him in a few hours. After they settled in and Furyk finished playing, our guests got to actually meet, talk, take pictures, and have drinks with Jim Furyk and his wife Tabitha. Talk varied from golfing tips to asking Furyk how life is like being a PGA TOUR player. How often do you get to personally interact with a sports star you were cheering for after watching them play?
PGA TOUR's Mark McCumber (center) on the range with Morton's VIPs
On Monday, our guests had a custom Bridgestone Golf Ball fitting where their swing was analyzed and then were provided with golf balls that fit their swing. Next they got to practice their putting while several Nationwide players were also practicing for their upcoming tournament.
Morton's VIP, Don Santos and his caddy
Guests also had full access to the TPC Sawgrass Clubhouse where they had their own locker with name plate, just like a PGA TOUR Player. Mark McCumber provided everyone with personable golfing tips and even golfed with each guest on a hole. The learning did not stop there as their personal caddies also provided each guest with their own personal golfing tips and attention on every shot. After the long day of golfing and relaxing at the Sawgrass Marriott, our VIPs’ day continued at our Morton’s location in Jacksonville where they had an awesome steak dinner and a tasting of our Double Cross Vodka Mortinis ($1 of each purchase goes to the PGA TOUR charity, Birdies for the Brave). Our VIPs left Morton’s full and with PGA TOUR gear as well as Morton’s gift cards.
Robert Hancock, Christopher McLucas, Jake Hardin and Bruce Zielinski
On Tuesday, our VIPs started to head back to their respective homes all over the continent. With full stomachs and a better equipped golfing game, our guests left happy after experiencing the best start of a week in a while. One of the more popular questions though was “So, when are we doing this again?”
Enjoy!
Heather Grobaski
“PGA TOUR Concierge” / National Accounts Manager
Morton’s The Steakhouse
Indulge…It’s National Bisque Day!
57 months ago
In any given month, there are a slew of random food, drink and other categories of “national holidays.” As it turns out, today is National Seafood Bisque Day! It’s defined as a day when “fans of seafood bisque indulge in this rich, smooth flavorful soup. Seafood Bisque can be made in a variety of ways, but it often includes combinations of crab, crayfish, shrimp or lobster, cream, spices and dry sherry, wine or cognac.” That said, I thought I’d share the recipe for our decadent Velvet Lobster Bisque. (This recipe is featured in Morton’s The Cookbook, and it’s also available on our lunch and dinner menus.)
But holidays and celebrations just aren’t complete without food AND drink. So since it’s also “Wine Wednesday,” I wanted to feature a selection from our new Wines by the Glass list that pairs beautifully with this warm, smooth, creamy bit of heaven.
FEATURED WINE: JEAN-LUC COLOMBO VIOGNIER “LA VIOLETTE”
APPELLATION: Languedoc, VdP
VINTAGE: 2009
FLAVOR PROFILE: Intense flavors of acacia, yellow peaches and exotic fruits
THE STORY: Hailed as the winemaking wizard of the Rhône, Jean-Luc Colombo has achieved a high-profile, international reputation for making innovative wines that are original, memorable and bursting with personality. Jean-Luc is an avid fisherman and boater, and he owns a Boston Whaler that he keeps in the Mediterranean. Jean-Luc loves animals and has two Golden Retrievers, three cats, two donkeys and 1 1/2 dozen chickens.
FEATURED RECIPE: VELVET LOBSTER BISQUE
It’s one of the few recipes in Morton’s The Cookbook that require some advance planning and a little fuss. Making the lobster stock takes time, and you need to buy lobsters for their shells (which is expensive), and then find something else to do with the lobster meat (could be worse). You will also need two large stockpots. While there are no shortcuts, we do recommend giving this a try for special occasions…because it’s definitely worth it!
Serves 10
Makes about 3 quarts
2 quarts Lobster Bisque Stock (see below)
4 cups heavy cream
1 cup dry white wine
½ packed cup cornstarch
1 tablespoon brandy
1 ½ teaspoons salt
½ teaspoon freshly ground white pepper
¼ teaspoon cayenne pepper
Lobster meat from stock, warmed, for garnish
Chopped fresh curly-leaf parsley, for garnish
- In a large pot, bring the Lobster Bisque to a boil over medium-high heat. Stir in the heavy cream.
- In a small bowl, whisk together the wine and cornstarch until smooth. Add to the hot stock and whisk constantly for 3 to 4 minutes, or until the soup simmers and thickens.
- Stir in the brandy, salt, white pepper and cayenne. Serve immediately, garnished with lobster meat and parsley.
NOTE: To warm the lobster meat, bring a medium saucepan of water to a boil. Remove the pan from the heat, drop the lobster meat into the hot water for 45 seconds, and then drain well.
Lobster Bisque Stock
Makes 2 quarts
3 ½ to 4 pounds small (chicken) lobsters or other fresh lobsters
1 ½ tablespoons extra-virgin olive oil
2 medium carrots, peeled and roughly chopped (about ¾ cup)
1 medium Spanish onion, roughly chopped (about ¾ cup)
1 large celery rib, roughly chopped (about ¾ cup)
1 garlic clove, chopped
2/3 cup tomato paste
8 curly-leaf parsley sprigs, rinsed well and thick stems trimmed
- In a large stockpot, bring about 5 gallons of water to a rolling boil over high heat. Add the lobsters and cook, partially covered, at a gentle boil for 15 to 18 minutes, or until the lobsters are red. Remove the lobsters with tongs, drain in a colander, reserving the lobster cooking water, and set aside for at least 30 minutes to cool.
- When the lobsters are cool enough to handle, remove the meat form the lobsters, including the claws and tails, reserving the shells. Cut the meat into large chunks, trimming any rough edges, and reserve the meat, covered in the refrigerator, to garnish the bisque.
- Put the remaining lobster shells in two heavy-duty plastic bags. Wrap the bags in a kitchen towel and smash the shells with a mallet, a rolling pin, or the flat side of a skillet.
- Meanwhile, in another large stockpot, heat the oil over medium heat. When the oil is hot, add the carrots, onion, celery, and garlic and sauté, partially covered, for about 10 minutes, or until the vegetables are tender and lightly browned. Add the crushed lobster shells and sauté for about 15 minutes.
- Add 12 cups of reserved lobster cooking water and bring to a boil over high heat. Add the tomato paste and parsley and stir well. Reduce the heat to medium and simmer the stock, partially covered, for 1 ½ hours, skimming off any fat and froth that float to the surface of the liquid.
- Strain the stock through a fine-mesh sieve into a large metal bowl, pressing down on the vegetables and shells to release all the liquid. You need 8 cups of liquid. If necessary, pour additional lobster cooking water or tap water over the shells in the sieve and into the bowl until you have 8 cups. Discard the shells and vegetables.
- If not using right away, put the bowl in a larger bowl of ice and water and let cool. Cover and refrigerate for several hours, or until chilled. Transfer the stock to a covered storage container and refrigerate for up to 4 days. The stock can be frozen for up to 7 days if frozen as soon as it’s prepared.
NOTE: Small lobsters have thinner, softer shells than larger ones and so are easier to crush. They also may be less expensive than larger ones. You don’t need to buy small lobsters, though. Larger lobsters will also work.
Enjoy!
Sara Fasolino
Beverage Manager/Certified Sommelier and Mixologist
Morton’s The Steakhouse
Our Velvet Lobster Bisque is a lovely indulgence and decadently divine. What’s the most memorable, most indulgent dish you’ve had the good fortune to enjoy?
Another Successful “Morton’s University” Session!
07 months ago
An earlier blog post talked about “Morton’s University” (MU), and we’re proud to announce that we just saw another graduating class complete the program! Held at the Restaurant Support Center in Chicago, Illinois, this program was recently redesigned to focus on leadership development within Morton’s four strategic focus areas (people, product, profit, and sales) and is now attended by managers at the end of a full 12-month training cycle.
The 18 MU attendees included 9 people who were internal promotions and 9 new hires. Although there were fewer than 20 people, the group still collectively had a combined total of 280 years of hospitality experience! This photo shows Morton’s President and CEO, Chris Artinian, with Nina, Jesse and Carlos. The whole group (including Chris!) started out with Morton’s as hourly employees.
Morton’s senior executives were very involved in this session, whether they were attendees or presenters. The classes are taught first-hand by the department heads from purchasing, finance, marketing, development, HR and legal. Mark Leach, our V.P. of Operations (West), attended the entire MU session and one of our Regional Directors of Operations, Gary Bullers, co-facilitated the “Operations Excellence” session along with Melanie McShane, Director of Restaurant Services. MU also included “Coffee Time with Kevin Weinert,” Morton’s Sr. V.P. of Operations. This was an informal, 45-minute open forum when MU attendees could ask Kevin questions, offer suggestions…there was no agenda, because we wanted to simply provide an opportunity for open and honest dialogue.
Our MU training series reflects Morton’s commitment to the growth and development of its management team. If you’re interested in pursuing a career in the hospitality industry and becoming a leader at Morton’s The Steakhouse, click here to learn about how you can Be More. Be Morton’s.
MaryAnn Fulco
Director of Training
Morton’s The Steakhouse
Morton’s Staff Steps Up for Walk4Hearing
07 months ago
This past Saturday in downtown Chicago, more than 1,000 walkers came out to support the Hearing Loss Association of America’s (HLAA) Walk4Hearing! The Chicago chapter truly exceeded everyone’s expectations and raised over $164,000! I am so proud of how our community came together to support a cause that touches families and individuals throughout the United States. A special thanks to all the Chicagoans who participated—you were simply sensational.
- Chris Artinian addressing participants at the Walk4Hearing Event
As I’ve mentioned in a previous Morton’s blog, my son Peter was born deaf. My wife, Mari, and I have deafness throughout our families and have grown up within the deaf community, so we’re very familiar with this world. So when Peter was 11 months old, after much consternation and fact finding, Mari and I made the decision (controversial, even within our own family, at the time) for Peter to receive the Cochlear implant. (This story is thoroughly explored in “Sound and Fury,” a documentary that was nominated for an Academy Award more than a decade ago.)
Fast forward 12 years, and giving our son the gift of hearing has been the best decision of our lives. He’s 13 now, a truly amazing young man who thrives in just about everything that he does, and he has a fantastic future ahead of him. This past June, I had the honor of serving as the Keynote Speaker for the HLAA’s national convention, and I’ve come to know the great folks who work so diligently at HLAA to create awareness for those afflicted with hearing loss. The Walk4Hearing event has become a great platform for spreading the word, and it raises more than $1.2 million annually across the country.
From my personal perspective, when it comes to charitable efforts and fund raising for important causes, it never ceases to amaze me how our staff at Morton’s The Steakhouse, both in the restaurants and at the Restaurant Support Center (RSC) in Chicago, steps up and rises to the occasion. Talk about passion for getting on board and helping our cause! We started with a bake sale at the RSC that raised almost $1,000, and beyond our own expectations, our Morton’s team raised more than $25,000 for Walk4Hearing. At Saturday’s walk, we had over 100 participants on our Morton’s team alone, and our Morton’s guests and business partners also contributed to our fund raising efforts. WOW! I am truly humbled and so thankful for everyone who participated either in person or in spirit, and for that, my wife Mari and I (and our son Peter) are really touched by the outpouring of support for a cause that means so much to us.
- The Morton’s Team steps up at the Walk4Hearing Event
Thank you all for making this past Saturday a huge success! It was fun morning with family and friends, and for the Artinian family, it was also filled with emotion and appreciation. I am already looking forward to serving as the 2012 Chicago Walk4Hearing Business Chair. We’ve thrown down the gauntlet and are fully committed to raising the expectations for fund raising for next year’s event!
- Chris Artinian and his Family
I feel so fortunate to be able to give back to a community that has done so much for us. The HLAA does such meaningful work throughout the country…so please visit their website and get involved in your own communities to help them gain awareness and support.
Chris Artinian
President and CEO
Morton’s The Steakhouse
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Sipping with a Morton’s Sommelier
07 months ago
Sommelier Kevin Flannery
Earlier this year, Morton’s created a Sommelier Team–a passionate group of individuals representing our locations across the country. This elite team helps maintain and improve our wine and spirits program, for both our employees and our guests. For today’s ‘Wine Wednesday,’ we introduce you to one of those team members…Kevin Flannery, General Manager and Certified Morton’s Sommelier at our location in Burbank, California.
1. What’s your favorite Morton’s food/wine pairing?
I have a sweet tooth at times, so I think my all-time favorite Morton’s pairing is the Upside-Down Apple Pie with theRoyal Tokaji Aszu 5 Puttonyos from Hungary. The sweetness and hint of spice of the wine balances with the cinnamon and tartness of the green apple and golden raisin pie.
2. What are you drinking now?
We’re coming off of the warmer summer months in L.A., when I liked to drink Chenin Blanc whites (I found a great inexpensive one from Pine Ridge Winery), and also flavored vodka. I like the Kettle One Oranje shaken with slice of orange fruit
3. What’s your favorite wine that’s less than $20 a bottle?
Hawk Crest Winery. The wine comes from the Stag’s Leap Wine Cellars Family that makes Artemins, S.L.V., FAY and Cask 23. They were the same people who beat the French in the 1976 Judgment of Paris tasting. The wine is probably around $13-$15 a bottle and will taste great, cellar well, and has an impressive nose of terrior and Bordeaux-like qualities.
4. What’s the most common question about wine/beer/liquor that you get from your guests?
What makes wines taste different from each other? And, what is the difference between whiskey and bourbon?
5. What was your favorite ‘fun fact’ that you learned during your Sommelier training?
Cognac, Armanac and Champagne are all real places in France, in addition to choices of beverage! This was Sommelier 101, but a true fun fact once learned.
Stay tuned for future ‘Sommelier Features,’ when we’ll introduce another member of the Sommelier Team.
Cheers!
Tylor Field, III
V.P. of Wine and Spirits
Morton’s The Steakhouse
Do you have any questions for our Sommelier Team? If so, let us know! Otherwise, you can learn more about Morton’s wine, spirits and beer selections on the website.