Thursday, January 30, 2014

Winter at the Farmer's Market

 Winter time at the Farmer's Market is much different than in Summer - as you can imagine.  The fruits and vegetables are much more hearty.  Lettuces and thicker and have strong flavor.  It is a fun challenge to come up with menu items that showcase these ingredients - but at High Steaks, we thrive on it!    Above pictured are blood oranges and Brussels Sprouts - still on the stalk.  They last much longer if you can buy them this way.  

Saturday, January 18, 2014

Remy Martin Dinner Almost Sold Out!

Join us on February Sixth to ring in the Chinese New Year with Remy Martin Fine Champagne Cognac and a five course Asian fusion menu.  The High Steaks Culinary team has teamed up with Red Lantern, Thunder Valley's authentic Asian restaurant, to create a series of modern steakhouse dishes with a little Asian flair.  This dinner will feature our Sommoliers picks of fabulous wines from around the world, cocktails, and Remy Martin's world-class Cognacs including Louis XIII.  We only have a few seats left, so get your reservations now.

Friday, January 10, 2014

High Steaks Fresh Catch
(Panko Crusted Corvina Sea Bass with Wheat Berry Risotto and Beurre Blanc)

Saturday, January 4, 2014

Ring in the Chinese New Year with Remy!

We are very excited to present our next Special Event in High Steaks!  On Thursday, February 6th, High Steaks is teaming up with Remy Martin to present an evening of culinary delights, featuring a five-course menu prepared by our Chefs paired with great wine and outstanding Cognac.  For the grand finale, we will be pouring the world's finest spirit, Louis XIII Grand Champagne Cognac. Stay tuned for more info or reach out to us at 916.408.8327.  

Friday, January 3, 2014

Christmas Amuse Bouche for High Steaks

Now that we are finally catching back up after a very busy holiday season in High Steaks, I wanted to share one of the more exciting things that we created for our guests over Christmas!  Pictured above is our savory Christmas cookie Amuse Bouche- with Basil Gelee, Pomegranate Pearl Ornaments, Citrus Zest tinsel, and an edible gold dusting.  We served one of these to each guest that came in to High Steaks on Christams Eve and Christmas Day - click below for a few pictures taken along the way as we created it.