The scene reigns supreme at the glamorous SoHo outpost of the famed Cipriani restaurant empire, a sprawling, ground-level loft space with tables spilling out onto the neighborhoods main drag, West Broadway. Being the liveliest of the Cipriani clan of dining establishments and bars, this location can always be counted on for prime people-spotting and high-quality, if a bit expensive, Northern Italian cuisine. But the real reason to be here is the party-like atmosphere, which regularly draws boldface names like Denzel Washington, Gisele Bündchen, Nicole Richie, Leonardo DiCaprio and others. Fabulous Peter Beard photographs of Africa adorn the walls, while a glittering chandelier drips light on the attractive crowd sipping the house drink: the Bellini. Upstairs, the snug, Alpine-ski-lodge-style attic functions as an exclusive members-only club for the famous and the ultra-rich. On Sunday nights, it’s home to a supermodel karaoke party, where a who’s-who of A-list celebs and other glitterati types get together to guzzle champagne by the magnum and sing their favorite tunes.
The Menu: You will find most of the classic Venetian dishes familiar from the other Cipriani restaurants, but downtown offers a few nods to the slim waistlines of fashion-conscious SoHo. Note the special section of the menu dedicated to “gaining weight safely.” The lighter treats include burrata di bufala with soft polenta; fresh tomato salad; and tuna salad with cherry tomatoes and capers. If a bulging belly is of no concern, go for heartier fare, like calves liver alla Veneziana with grilled polenta; tagliolini with duck ragú; or veal medallions alla pizzaiola with rice pilaf. For dessert, crêpes alla crème are a sweet finish.
The Must-Have: Start with the carpaccio, which the restaurant claims was invented at the original and legendary Harry’s Bar in Venice, where the Cipriani restaurant empire was born in the 1940s. And of course, order a Bellini, a sparkling concoction of prosecco and peach purée invented by none other than Giuseppe Cipriani at Harry’s Bar as well. Named after a 15th-century Venetian painter, the sweet cocktail flowed freely during the heyday of Harry’s Bar, when the likes of Ernest Hemingway, Orson Welles, Charlie Chaplin and Peggy Guggenheim held court.
Duration : 0:2:36
Taos, New Mexico is famous for ‘destination dining’, with perhaps the highest number of restaurants per capita in the USA. As a feature of taosdining.com, ten top Taos restaurants were videoed in July 2009 during the summer-long ‘Taos Summer of Love 2009’ festivities.
Zeke Lambert and Tina Lambert established one of the best dining experiences anywhere. Dinner nightly 5:30 pm to closing. Cocktails start at 5pm. Lambert’s menu contains some very tasty dishes, including: dungeness crab cakes, roasted corn and smoked bacon chowder, grilled chicken satay.tempura lobster tail, grilled lamb tenderloin, romaine salad, roasted tomato and mozzerella, pepper crusted lamb, glazed roast duck, grilled medallions of beef tenderloin, pistacio crusted chicken breast, rib eye steak, grilled veal chop, rutabaga-potato herb cake, filet of beef, ginger-grilled shrimp.
Lambert’s was winner of 4 “People’s Choice Awards” for the best of Taos County 2006, including: Best Restaurant – Second Place, Fine Dining – First Place, Best Service – Second Place, and Most Impressive Place to Bring a Date – Second Place. 2007 Lambert’s won three more “People’s Choice Awards”: Best Restaurant – First Place; Best Splurge Restaurant – First Place; Best Chef – tie Second Place. Additionally, in both 2008 and 2009 Lambert’s won the same 4 “People’s Choice Awards:” Best Restaurant – First Place; Restaurant With Best Service – First Place; Best Chef – Second Place; Best Romantic Restaurant – Second Place
Video by Peter Walker, in association with Moon Studios.
Executive Producer: J. R. Ransom, for taosdining.com.
©2009 Taos Music & Art, Inc.
Duration : 0:3:1
http://www.behindtheburner.com The world’s greatest pork recipe is under wraps. Literally! Let Chef Albert Di Meglio teach you his tricks to the tastiest tenderloin you’ll ever try, using the finest, freshest pork from D’Artagnan.
“Tip: Use high-quality, all natural and organic meats such as D’Artagnan.
Trick: Lightly season your meats to bring out natural flavors and don’t forget the power of simple salt and pepper.
Technique: Cut pork tenderloin into 4 oz. pieces per person, be sure to save the ends for future use/flavoring.
Trick: Prepare pork tenderloin at room temperature so meat is pliable.
Tip: Fat is good. A 30% pork fat to lean mean ratio will keep your meat moist and juicy.
Trick: If available, experiment with extras like caul fat (which will help hold your homemade sausage together). When rolling the sausage, wrap like a Christmas present: neat and tidy.
Trick: If you don’t have time to make the sausage, you can use pre-made sausage (just take it out of the casing)
Tip: “”You don’t have cook pork until it’s dead.”” Medium/medium-rare is perfectly safe and works beautifully.
Trick: Grape seed oil has a higher smoking point and is flavorless, so it won’t obstruct the natural pork and bacon flavors in the dish.
Trick: Raisins will help balance out any bitterness in brussels sprouts.
Technique: Hold the herbs until last, otherwise they will change flavor and color too much.
Tip: If you’re vegetarian, roasted brussels sprouts make a great side dish. Simply skip the bacon, and finish with tofu instead. ”
As the leading purveyor of organic poultry, game, foie gras, pâtés, sausages, smoked delicacies and wild mushrooms in the US, D’Artagnan currently provides more than 400 products to the world’s top chefs, as well as directly to consumers’ tables. Members can enjoy a 10% discount at www.dartagnan.com
Duration : 0:4:48
For today’s episode of Prime Cuts TV, Joe shows how to fabricate (cut-down) a whole Filet Mignon into individual servings. This is good for when having dinner guests or larger parties as a way to save money but serve high quality steaks.
Duration : 0:6:41
Go To http://www.rosendales.com Richard Rosendale enters this culinary competition has a member of the US Culinary Olympic Team. They compete with other teams from around the world.
At Rosendales in Columbus Ohio The philosophy is simple. We use the highest quality meats and seafood available, in addition to the freshest fruits and vegetables, with a focus on American regional ingredients. We use ingredients in season, at their peak, cooked perfectly from the source. It´s that simple.
Chef Rosendale´s team has a firm grasp of classical cookery, mixed with the hypermodern techniques of today. The result can be summed up in three words… flavor… innovation …and technique. “In the restaurant we try to give the diner options, such as traditional flavor combinations with a contemporary approach, but also accommodate the guest who may want to be a little more experimental.” The restaurant offers the choice of selecting from an a la carte menu featuring more traditional flavor profiles, or having the extended tasting menu with more progressive ideas and ingredient combinations. This is the perfect way for the kitchen to demonstrate the wide range of expertise.
Chef Rosendale´s love for traditional flavor stems back from when he studied in northern Italy. His travels took him through Florence, Parma, Tuscany, Modena, Rome, and Pescara. All of these regions maintained their style of food, and each displayed a bounty of Northern Italian ingredients indicative to their specific region. These flavors stayed with Chef Rosendale over the years and have helped influence his style of cooking. And, since then, the Chef has only increased his knowledge and exposure in the kitchen through extensive travel and training. And the result is reflected in the unique, yet somehow familiar dishes that you will enjoy in the restaurant.
Born in Pennsylvania, Chef Rosendale’s Classical Training has taken him to Northern Italy, Germany, Luxembourg, Switzerland and some of the finest kitchens in the United States. His traditional schooling included a rigorous six-year apprenticeship under several Certified Master Chefs that resulted in very little time off. Chef Magazine recently referred to him as “A New Breed of American Chefs”…. an amalgam of different generations and philosophies from within the industry. Also, he is the former Chef de Cuisine of the Prestigious Tavern Room Restaurant at the Greenbrier Resort in White Sulphur Springs, WV. The restaurant received numerous accolades and awards under his watchful eye. His duties there also included assisting in the supervision of 165 Chefs and 2,000 employees.
Chef Rosendale was also the youngest member of Culinary Team USA since the team’s inception, and was one of only five chefs who represented our country in the 2004 World Culinary Olympics in Erfurt, Germany. The team ranked number one in the world for the hot kitchen out of 32 countries. Recently, Chef Rosendale has been appointed Team Captain of the 2008 Culinary Olympic team. Also, he has been featured on several TV Food Network Specials. No stranger to competition, Chef Rosendale has amassed over 40 national and international medals, including a very rare perfect score at the international level. Chef Rosendale was also recently awarded the Presidential Medallion by the American Culinary Federation for his contributions to the Culinary Arts. His most recent accolade was receiving the 2005 Chef of the Year in San Antonio, Texas.
In addition to cooking high caliber American cuisine, Chef Rosendale is also a certified professional Ice Carver. He has carved pieces ranging from 1 to 50 block creations. Also, during his career he has cooked for many different celebrities and supervised meals for U.S. Congress and the President of the United States. Currently he is the youngest chef to be on active status to take the C.M.C. exam.
Duration : 0:6:31
Chef Gorji prepares Prime Ribeye using his Gorji Gourmet Meat, Vegetable & Seafood Primer. This product readies your meat, vegetables and seafood for more flavorful grilling, pan searing or oven roasting. This blending of olive oil and spices was Chef Gorjis secret weapon when he earned the prestigious gourmet food award, Best Steak in Texas Steak Cookoff Championship, two years in a row!
Use Gorji Gourmet Primer on tenderloin filet, prime ribeyes, new york strip steaks, t-bones and sirloin steaks. It also works well for pork chops, pork ribs, veal chops, lamb tenderloin, lamb t-bones. Use it to pan sear or grill tilapia, salmon and other seafood. Simply brush it on both sides of meats, vegetables or seafood before grilling or pan searing and blow your dinner guests away.
Gorji Gourmet food products are available at Canary Cafe restaurant in Addison, Texas, area Whole Foods Markets, and online at www.gorjigourmet.com.
Duration : 0:3:8
Categories: Prime Veal Tags: addison, canary cafe, chef gorji, cooking, dallas, gorji, grilling, mansour gorji, mediterranean, restaurant, seafood, steak, steak primer, taste addison, texas monthly, whole foods market
Beef tenderloin recipes do not have to be complicated. Today’s recipe calls for just a few simple ingredients and it will rival any steak on any restaurant menu.
Let’s go over a few tips about steak cuts and beef tenderloin. The USDA top three grades of beef are prime, choice and select. Only about 2-3 percent of the beef sold in the U.S. is prime, which also has the most marbling.
What is marbling? When choosing your steaks, pay close attention to the marbling. Marbling is the little flakes of fat within the muscle. When steaks are cooked at a high temperature, the marbling melts, creating a tender, juicy steak. The more marbling a steak has, the better it will taste.
The beef tenderloin is a non weight-bearing muscle, which receives very little exercise and is why it’s so tender. There is only 4-6 pounds of beef tenderloin per steer, which is another reason it’s so expensive.
Beef Tenderloin with Marsala and Shallot Pan Jus
2 beef tenderloin steaks
Fresh cracked pepper
1/2 cup water
1 teaspoon tomato paste
1/4 cup Marsala wine
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1 small shallot, minced and set aside
1 tablespoon butter, set aside
Mix sauce ingredients (except for shallot and butter) in a bowl and set aside.
Preheat pan on high. Add 2 tablespoons extra virgin olive oil. Add steaks and lower heat to medium. Turn steaks after 3-5 minutes. To sear edges, set steaks on their side. Check doneness of the other side after 3-5 minutes. The steaks will continue to cook once you remove them — a term known as carry-over cooking.
Remove steaks, and using the same pan, add diced shallots to pan. Scrape the meat off the bottom of the pan. Add sauce mix and turn pan back to high. Cook until it has reduced by half. Next, finish the sauce and add 1 tablespoon of butter to the sauce. This will help thicken it a bit more and give the sauce a nice shine.
Serve on top homemade french fries and top steak with your homemade sauce. When I served this steak for our neighbors, they said they could have practically cut it with their finger.
Duration : 0:3:17
Come to Zahir’s Restaurant in Milpitas for classic Californian and European Cuisine. Our menu includes Steak, Prime rib, Veal, Full Racks of Lamb, Hamburgers, Seafood and Pasta. Whether it’s a great date, a special occasion or a special event, ZAHIR’S will be here to take your reservation.
Hold your next corporate or social event at Zahir’s: The private dining room will accommodate your party of up to 85 guests in comfort. It is the perfect setting for your special corporate or family event.
The Banquet Menu includes a variety of courses that your guests will long remember. Our goal is to provide large parties with the same service and quality that is expected in the main dining room.
Contact us to discuss your special event. Call 408 946-4000 or send us an email and we’ll get right back to you.
Duration : 0:0:43