Morton’s The Steakhouse is making it easy for Atlantans to plan the menu for a perfect summer party. On Thursday, May 13th, Don Billings and I joined their Buckhead location General Manager, Anthony Zarate, Regional Director of Operations, Kelly Manning, and forty other guests for a cooking and drink-mixing demonstration that featured some of the season’s hottest dishes and coolest cocktails.
During the class we learned to prepare a trio of famous Morton’s favorites including tuna tartare canapés, miniature crab cakes and sirloin rolls. We then received step-by-step instructions from Morton’s Buckhead head bartender, Dave, on how to create the Cool as a Cucumber cocktail, Guava Caipirissima and Port Sangria.
At the end of the evening I ended up the lucky winner of an autographed copy of Morton’s The Cookbook, 100 Steakhouse Recipes for Every Kitchen by Klaus Fritsch with Tylor Field III and Mary Goodbody. Over the weekend I purchased ingredients to make two dishes, Stuffed Pork Chops, which I will be trying my hand at tonight, and Baked Onions with Gruyere. Though, honestly, I cannot wait to have a girl’s weekend and serve the beautifully arranged Iced Vodka with Sirloin Garnish. Cheers!