Chef Nate created this exciting "Fresh Catch" dish utilizing local ingredients that we picked up at the Farmer's Market: Shitake Mushrooms from Dragon Mushrooms and baby Bok Choy from Vang Gardens. Chef created a wonderful Sriracha Honey glaze to go over the Swordfish - an excellent pairing with the sauteed vegetables.
Thursday, January 29, 2015
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!