LePetitLaurent.com

Archive for December, 2010

Ruth’s Chris is, without question, one of the best known names in the restaurant industry.

With over 121 locations across the US, this steakhouse chain is the be-all end-all of fine dining legends.

Larger than it’s competitor, Morton’s, Ruth’s Chris has been in operation since 1965 when “Chris Steak House” was purchased by a single mother named Ruth Fertel. A chemistry and physics graduate from LSU, Ruth mortgaged her home to afford this single-location steakhouse in New Orleans.  Eventually renamed “Ruth’s Chris” in 1970, franchising began that same year.

Targeting a large male demographic, the refined atmosphere of this classic steakhouse attracts businesspeople, couples and families for special life events and every-day dining experiences that exude luxury and class.

The menu is built around their signature steak selection. Seared at 1800° F and served sizzling, on heated plates, the cuts of meat available are fillet, rib eye, NY strip, porterhouse and t-bone. The rest of the Ruth’s Chris fare is meant to compliment the simple yet savory steak offerings. Portions are generous and home-style sides make this a fine dining comfort food restaurant of sorts.

Food critics praise Ruth’s for their “perfect” and “melt in your mouth” steaks – and if a restaurant can please people who criticize food for a living, then it’s a safe bet that you will be pleased with what you find at your local Ruth’s Chris. Add to the reviews a 2006-2007 award for “Best Steak House Chain” and you have a recipe for success.

So, it’s time for you to enjoy the charm of a world-famous steakhouse while being treated to one of the best meals of your life. We recommend finding a Ruth’s Chris in your area and making reservations for your next dinner if you have not visited before. You will not be disappointed!

The Christmas goose is not as popular these days as the Christmas ham or turkey.

As a classic and gourmet main dish, we want to build a dinner around this traditional bird so that your family can enjoy a proper night of fine dining this December 25th.

Appetizers. Buttery crescent rolls with pear salad are a light and delicious precursor to your elegant meal. To save time, using pre-made dough for your rolls is fine. Brushing with butter before you bake will add a great flavor to your rolls. For the salad, Martha Stewart has a great recipe that you can find here.

Main Dish… Since you are not likely to find a fresh goose at your local grocery chain, you will want to find a butcher who can order the bird for you. An 8 lb. goose will serve about 6-8 guests, so plan accordingly. The dressing you use inside of the bird will not be edible (too much fat absorbed during cooking) but will provide some great flavors as you roast. After seasoning the goose with salt and pepper, stuff with a mixture of apples, prunes, onions, cloves, cinnamon and fresh pepper. For roasting times, use this great website.

Sides.To compliment your Christmas dinner goose we recommend carrots with ginger & honey and roasted potatoes with saffron as your sides. Baby carrots that have been boiled and drained can be glazed in a saucepan with butter, honey and a few pieces of fresh ginger. For the potatoes, roast with your excess goose drippings and a dash of saffron for a new flavor.

Dessert. A croquenbush is an impressive dessert that is sweet and resembles a Christmas tree. Cream filled pastry puffs are assembled into a pyramid using caramelized sugar as an adhesive. The crunch added by the hardened caramel gives the dessert its name.

We hope you enjoy your gourmet Christmas dinner!

Fashion week in New York is known around the world. But have you ever heard of Restaurant Week?

Started as a promotional event in 1992, New York Restaurant Week has become so popular that cities across the country have followed suite with restaurant weeks of their own.

Held during one week in the summer and one week in the winter, this biannual event gives foodies a chance to dine at upscale restaurants for a fraction of the price.

Next month, Winter Restaurant Week 2011 will kick off with three-course lunches offered at fixed prices of $24.07 and dinners at $35. The prix-fixe menu prices do not include tax and tip, however.

Part of the week’s popularity stems from being able to sample new restaurants that might otherwise scare people away with prices. Who wants to spend $100 a plate when you might not like the fare? Lower prices encourage a little adventure.

Over 200 food establishments are likely to take part in the week long special, including Michael Jordan’s The Steak House and The Palm. Whether you’re a fan of Asian or Italian cuisine, you will be sure to find something that piques your interest.

If New York Restaurant Week is on your radar, then keep an eye out for the first ever Broadway Week that will debut at the same time. And if travel just isn’t in your plans, look for a local version of this great event. Boston, San Diego and Denver are only a few among your many options.