Thursday, February 28, 2013

Hotel Valet Entrance Grand Opening! February 26th and 27th


The Red Carpet Treatment for You!  A Brand New Entrance to High Steaks makes it easy and more convenient for you to dine with us without ever setting foot on the gaming floor -if you so choose. 

Tuesday, February 26, 2013

Michael David Wine Dinner - February 21, 2013

We had a very successful wine dinner.  I let my Sous Chef, Sheamus O'Rork, take the lead on this one.   He did an amazing job pairing flavor and flawlessly executing an amazing wine dinner..
We had a great turn out and can't wait to put on the next one!  

Five superb courses were served, paired along with a few of Lodi's famous wines.

Thursday, February 21, 2013

A Trip to the Downtown Farmer's Market



Hands of Buddha - These are used for adding a citrusy zest to your cooking!

Behind the Scenes...


Valentines Day Continued...



Numerous couples celebrated Valentines Day at High Steaks. A lovely setting where you can wine and dine with delicious food and service. Romantic table for two anyone? 

Friday, February 15, 2013

Farmer's Market Vendors for High Steaks


Hooverville Orchards has the best apples - they are absolutely amazing and go great in our salads. The owner - huge 49er fan - provides fun bantering as Chef Nikki is a huge Seattle Seahawks fan!



The memory of the Flower Man lives in the beauty of his flowers. Four Seasons Flowers provides High Steaks with fresh, colorful flowers that you can find as decorations throughout the steakhouse.

Valentine's Day 2013 Dishes



Chardonnay Steamed Black Mussels from Prince Edward Island - a quick appetizer that is very delicious featuring naturally grown mussels from nutrient rich Canadian waters. Sauté garlic, baby fennel, and shallots, then add your mussels. Saute that together for a minute and then add your Chardonnay and a little lemon juice. We finished ours with a splash of Pernod and some cherry tomatoes. Garnish a few slices of toasted baguettes and enjoy!

Wednesday, February 6, 2013

Fresh Out The Kitchen....


We buy local Bariani Honey. We use it for many things, but this week it is featured in our Farmer's Market Salad in a Bariani Honey and Blood Orange Vinaigrette!



Here are our Colorado Lamb Chops served with Lamb Bacon - We smoke and cure the Lacon in house.

Saturday, February 2, 2013

Saturday Night Specials


Ahi Tuna Poke with Wasabi Cream and Soy Reduction, a very popular appetizer.




Blood Oranges and Tangelos prior to be segmented into "supremes" for our Market Salad

Farmer's Market Loot - 2/2/13



Honey Roasted Almonds and Orange Honey Almonds from Artois Nut Company

Friday, February 1, 2013

Our Cheese Plate Cheeses :)

Amuse-bouche!


An Amuse-bouche is a single, bite-sized hors d'oeuvre meant to prepare you for the meal and to offer a small glimpse into Chef Nikki's approach to the art of cuisine here at High Steaks. We offer all of our dining guests an Amuse-bouche. This particular one pictured above is a Bleu Cheese foam with Port Wine reduction and Spicy Pistachios, on it's way out to provide one of our guests a tantalizing tease.

Farm To Fork at High Steaks


I am Chef Nikki - As part of our dedication to the Farm to Fork Movement and supporting our local farms, I go to the Farmer's Market once a week for fresh local vegetables from the area's best farms!