Friday, July 11, 2014


Farm to fork Pearl Couscous Salad with Pan-Seared Pacific Halibut.

Wednesday, July 9, 2014

House Made Candied Pineapple for our Habanero Martini


 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

High Steaks Receives Coveted Wine Spectator Award of Excellence



We just got word that High Steaks Steakhouse received the Wine Spectator Award of Excellence for our outstanding selection of domestic and international wines.  The 2014 award marks the 8th consecutive year that High Steaks has received recognition from the wine industry's leading publication, Wine Spectator Magazine.