Wednesday, January 14, 2015
We are very excited to let you know about our new barrel-aged cocktail program at High Steaks! Our cocktail has finished it's oak maturation and all the work and patience has paid off. We decided to start with a classic, the Manhattan, made with the finest spirits. Hudson Four Grain Bourbon was mixed with Carpano Antica Formula Sweet Vermouth, Luxardo Maraschino Liqueur, and Angostura bitters. We then poured the cocktail into a 5 liter charred American White Oak cask and let it rest in our cellar for almost 4 weeks before bottling yesterday. The result, all the traditional flavors you love in a Manhattan, with additional complexity from the aging process. We detect vanilla, caramel, and warm spice notes from the oak, as well as a lovely sherry-like quality that comes from gentle oxidation. You have to experience it for yourself, so come to High Steaks and try a barrel-aged cocktail.
P.S. - We just started aging our next projects, so check back in 4-6 weeks and we will be bottling those!
Monday, January 12, 2015
Here is a shot of our 24 oz. Australian Lobster tail served Oscar Style per a special guest request - you can enjoy yours Broiled or any way you prefer!
Here's a picture of our special New York steak - 16 oz. Bone In - Prime, Dry Aged -
Wrapped in Bacon with a Bleu Cheese crust and topped with Buttermilk fried Brussels Sprout leaves. Come in and check it out!
Monday, December 1, 2014
|The Big Apple|
Tuesday, November 18, 2014
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
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
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!