After we pan sear our Scottish Salmon we baste it in thyme from our garden and butter... Here, one of our saute cooks- Heather, is basting this Salmon in flavor :) yum!
Friday, April 26, 2013
Thursday, April 25, 2013
I recently went to Voodoo Donuts in Portland and had the famous Bacon Maple Bar - it was AMAZING! I couldn't stop thinking about it... Chef dreams I guess. I thought about how I could turn this into an Amuse Bouche for the restaurant and this is what I dreamed up. Sprinkle a little salt on the finished product and enjoy!
Tuesday, April 23, 2013
High Steaks is very proud to have our very own Garden right in the back of the restaurant. We are growing peppers, herbs, flowers, tomatoes and a few other plants to use in our daily specials and menu items. The Farm to Fork movement is gaining a lot of momentum in the area especially after Sacramento has been dubbed the "Farm to Fork Capital of the United States" by Mayor Kevin Johnson. As well as going to Farmer's Markets every week and rubbing elbows with the areas best farmers - we are starting to dabble a little bit ourselves with our own little Garden. That's as fresh as it gets!
Saturday, April 20, 2013
Here is a shot of our SmokeHouse Filet - wrapped in Benton's Bacon and garnished with a Red Pepper Coulis and Balsamic Cipollini Onion. Benton's comes from Tennessee and it is an amazing smokey bacon that compliments the steak perfectly! Come and join us to order yours just the way you like it.