Tuesday, November 18, 2014

Watch Chef Nikki Rios on FOX40 News this morning as she prepared High Steaks Steakhouse's newest 48 oz. Prime Dry Aged Porterhouse Steak.






High Steaks Gift Cards Hit the Jackpot!


From a special present  to close friends and relatives, or as an extra stocking stuffer, High Steaks Gift Cards  are a winner every time.

From Christmas presents to year-end appreciation for a job well done, ‘tis the season for remembering someone with a special gift. And we’ve got gift cards, in any amount you wish, that make a statement of exceptional value and great taste. Stop in for a few today!

Wednesday, October 29, 2014

Harvest Time at the Farmer's Market in October

October Pumpkins are coming in - but beautiful flowers are still in abundance.  The warm weather this year has been great for extending seasons on different local products.  This is a Chef's dream!
Bouris Farms has lovely Fuyu Persimmons- this is one of our favorite stands at the market.  

Tuesday, August 19, 2014

California King Salmon Week at High Steaks: August 4th - 10th

Live at Fox 40 with Bethany Crouch and Paul Robins - where we debuted our Crab Stuffed California King Salmon special!  California King Salmon week ran from August 4th through August 10th -it is a partnership with the California Salmon Board and the Farm to Fork initiative to help people eat local produce and now fish too!  Below are some pictures of me - Chef Nikki - cooking the salmon and talking to Paul, who is quite the foodie himself.  At High Steaks we love featuring local, sustainable ingredients - and great wine!







Monday, August 11, 2014

Friday, July 11, 2014


Farm to fork Pearl Couscous Salad with Pan-Seared Pacific Halibut.

Wednesday, July 9, 2014

House Made Candied Pineapple for our Habanero Martini


 Our Assistant Manager Michael has always been into making some really amazing specialty cocktails for our bar program here at High Steaks.  Michael has recently passed his level 2 exam with the Court of Master Sommeliers -he is very knowledgeable about different liquors and wines.  Michael's flavor profile for this specific drink could not be more spot on: Hot Habanero and Sweet Pineapple.  This blog post shows him making the candied Pineapple garnish that accompanies our amazing Habanero Martini.  Come check it out!

 Michael starts by cutting the outside of the Pineapple off - then he slices it on the slicer to get perfectly uniform pieces.  He then cuts the fruit again to achieve the baton sized garnish that will be the finished product. 
 
Below is a picture of Jim, one of our servers, trying to sneak a piece while Michael is concentrating...


 Once he has the Pineapple cut to the size that he wants - he dusts it in sugar and then lays it on the mat for the dehydrator.  In a couple of days it will be perfect!

 
Here you can see the Pineapple all ready to go - it makes the kitchen smell amazing!  We hope that you come in to try this beverage, or one of many others that Michael has created.  See you soon!