Posts Tagged ‘Morton’s The Steakhouse’

Try the new waistline-friendly Spa-Tinis (200 cals a glass) and delicious brussels sprouts at Morton’s!

Did you know that brussels sprouts, which look like tiny cabbages, are exceptionally rich in protein, dietary fiber, vitamins, minerals and antioxidants which work wonders to get rid of many health troubles?

Spa-Tinis, a collection of high-flavor, low-calorie cocktails, are designed with the health conscious consumer in mind. Featured cocktails on the new Spa-Tini menu include the Skynny Blood Orange Cosmo with Skyy Blood Orange Vodka, Monin Sugar Free Triple Sec, lime juice and cranberry juice; Skynny Rita made with Patron Silver, Monin Agave Nectar and fresh lime juice; Lean and Green with Ty Ku Soju, Monin Agave nectar, lime juice and mint leaves; Antioxidant Me with Absolut Acai Vodka, Monin Super Fruit Puree, pomegranate juice and fresh lime and Red Velvet, shown at left, with Lindemans Framboise Lambic, Lunetta Prosecco and Chambord. Each Spa-Tini cocktail will be priced at $14 in all markets.

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 This week on mortonsindy, get the recipe for Morton’s Skynny Blood Orange Cosmo.

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Indianapolis (May 9, 2011) – Most Indianapolis Colts fans know middle linebacker Gary Brackett for delivering tough tackles on the football field. But on June 6, 2011, with the help of some celebrity friends, Brackett will be serving Morton’s steak dinners to guests attending the Celebrity Servers Night at Morton’s The Steakhouse in partnership with Advantage Health, which benefits Gary Brackett’s IMPACT Foundation.

Some teammates who will be helping Brackett serve that night are: Tarik Glen (retired), Mike Hart, Cody Glen, Eric Foster, Darren Evans (rookie), Pat Angerer, Jacques McClendon, Davey Hamilton, Brad Stevens, Jacob Tamme  and others. In addition, Michael Grady, Jersey Johnny, Kent Sterling and John Michael Vincent, three popular local radio hosts from 1070 The Fan, will be part of the Brackett celebrity server team. More teammates may be announced at a future date. Celebrity guests may change without notice.

This exclusive fundraising event will take place at Morton’s The Steakhouse in Indianapolis on Monday, June 6, 2011, beginning at 7 p.m. The evening will feature four courses of Morton’s signature cuisine, fine wine and an exciting auction — all in the name of a good cause. Proceeds will benefit Gary Brackett’s IMPACT Foundation.

Limited tickets for this exclusive event are $250 (booths seating 4 and tables seating 10 are also available) and can be purchased by visiting garybrackett.org.

Howard Mitchell

Morton’s The Steakhouse is pleased to announce that Howard Mitchell was promoted to General Manager.

Originally from Champaign, Illinois, Mitchell has worked in the food industry since he was 16. Mitchell received his degree from Michigan State University and after graduating from college, he accepted a position as an assistant manager with Paragon Steakhouse Restaurants’ Mountain Jack’s.

Mitchell started his career with the Morton’s Restaurant Group at Morton’s in uptown Charlotte in 2002 and was offered the opportunity to become the assistant manager of the Indianapolis Morton’s The Steakhouse in February 2006 under general manager Jeff Powell. After Powell was promoted to Morton’s The Steakhouse in Atlanta, Mitchell was named general manager of the Indianapolis location.

Mitchell’s outside interests include golf, baseball and spending time with friends and family. After his immersion into the food industry for most of his life, he has a love for craft beer, small batch bourbon and single malt scotch. Mitchell is always in search of the perfect pizza outside of Chicago and great, authentic Italian food.

Carla Monroe, Indy Sales and Marketing Manager at Morton’s The Steakhouse, has passed the Level I Introductory Sommelier Course and Exam, a first step in a rigorous four-step process toward earning the esteemed Master Sommelier Diploma from the Court of Master Sommeliers, the only internationally recognized credential for beverage sales and service.

Raised in Bedford, Ind., Monroe graduated from Indiana University with her bachelor’s degree in Business Administration. Currently residing in Indianapolis, Monroe won several top sales awards from the Marriott and has a Certificate of Accomplishment from the Marriott Certified Wedding Planner Program.

In honor of the holiday season, here are a couple delicious recipes of items available on the menu at our local Morton’s The Steakhouse. The following Macaroni and Cheese recipe, from Morton’s The Cookbook and Mashed Potatoes from the original Morton’s Steak Bible cookbook. Enjoy them at Morton’s or cook them at home!

Macaroni and Cheese
Serves 6 to 8
12 ounces dried cavatappi or other small hollow, ridged pasta
1 ½ teaspoons melted butter
4 tablespoons finely diced yellow onion
1 ¼ cups heavy cream
Kosher salt
6 ounces sharp cheddar cheese, shredded (about 2 cups)
4 ounces cream cheese, cut into small cubes
3 ounces parmesan cheese, grated (about 2/3 cup)
1 ounce Swiss cheese, grated (about 6 tablespoons)
½ tablespoon chile paste, such as sambal oelek
5 ounces sharp cheddar cheese, coarsely shredded (about 1 2/3 cups)
8 tablespoons Panko bread crumbs (about ½ cup)
Preheat the oven to 400°F.
Cook the pasta according to the package directions until al dente. Drain but leave a little water on the pasta to keep it moist. Reserve another ½ cup of pasta water to thin the sauce. Return to the cooking pot and cover to keep warm.
In a medium saucepan, melt the butter over medium heat and sauté the onions for about 1 minute or until tender. Add the cream and bring to a simmer. Stir in the cheddar, cream, parmesan and Swiss cheeses and cook, stirring, until the cheeses melt and are fully incorporated into the cream. Let the sauce reach a simmer and stir in the chile paste. You will have about 2 ½ cups of sauce.
Remove from the heat and using an immersion blender or hand-held electric mixer, beat for about 45 seconds until the cheeses and onions are completely blended. The sauce will be thick; thin it with the reserved ½ cup of pasta water and mix well. Season to taste with salt.
Ladle the sauce over the pasta and mix well with a rubber spatula. Transfer to a deep, 2-quart baking dish and spread the pasta and cheese evenly. Sprinkle the coarsely shredded cheese over the casserole and sprinkle with bread crumbs. Bake for 20 to 25 minutes or until hot and bubbling around the edges. Serve immediately.
Mashed Potatoes
These are so good because they are so easy to make. Potatoes, butter, heavy cream, sour cream, and salt and pepper. What can go wrong? For garlic mashed potatoes, use garlic butter in place of regular butter.

5 pounds russet or all-purpose potatoes, peeled
1 cup (2 sticks) unsalted butter
1 cup heavy cream
1 cup sour cream
1 tablespoon salt
1 teaspoon freshly ground white pepper
Cut the potatoes into approximate 1½-inch cubes and transfer to a large pot. Add enough cold water to cover the potatoes by 1 inch and bring to a boil over high heat. Reduce the heat to medium and simmer for 20 to 25 minutes, or until the potatoes are fork-tender. Be careful not to overcook. Immediately drain in a colander.
Meanwhile, in a saucepan, combine the butter and cream over a medium heat, and cook until the butter melts. Do not boil. Set aside.
Transfer the drained potatoes to the bowl of an electric mixer fitted with the paddle attachment and mix on low speed for 2 to 3 minutes, or until the potatoes start to break up and blend together. You may have to do this in batches. Gradually add the sour cream and mix until combined. Season with salt and pepper. (Alternatively, mash the potatoes by hand with a potato masher.)
With the mixer still on low speed, slowly add the hot cream-butter mixture. When all is added, increase the speed to medium and mix for 30 to 40 seconds, or until thoroughly mixed. Add more warm cream if necessary for the correct consistency. The potatoes should not be completely smooth.