Farm to fork Pearl Couscous Salad with Pan-Seared Pacific Halibut.
Wednesday, July 9, 2014
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!
Saturday, July 5, 2014
Sunday, June 22, 2014
Last week we began production on our new High Steaks commercial -we can't wait to see how it all comes out. Here are some fun shots that I (Chef Nikki) took throughout the shoot - it was a fun day and it was exciting to see the magic of the cameras. The crew was awesome to work with and the food looked amazing!
Wednesday, June 4, 2014
High Steaks is so excited to announce the new patio! Dining under the stars at it's finest, we are offering happy hour from 5pm to 7pm and we also offer our full menu. This is a beautiful way to enjoy our AAA 4 Diamond rated Steakhouse.
Tuesday, April 29, 2014
Here's a couple shots of everything when it is still small. We are going with the same types of plants that we did last year: Basil, Thyme, Rosemary, Tomatoes, and a lot of Chilies. We love using these herbs in every aspect of our cooking, and we use them for specialty cocktails in our bar area as well. Above pictured is Opal Basil and Green Basil.
This is our Lemon Verbena plant, it's been in the garden for 3 years now.
Mint! Great for Mojitos and Desserts.
Below are the tomato plants - they will be towering over the fences before long. We have several varieties of tomatoes and we are very excited for them to return to our menu. We will be updated the Garden pictures so please follow along to see how well everything is growing!