![]() ![]() From left to right: Lemongrass beef tenderloin tips on baby romaine citrus swordfish skewers with pomegranate dipping sauce fried artichoke hearts with saffron aioli sweet potato brochettes with chimichurri sauce Serrano ham-wrapped shrimp.Īt the University of Alabama Birmingham, “Steak Night Plus” means one meal swipe plus $10, and students are digging into ribeyes, baked potatoes and asparagus.įlavors can come to steak in many ways: Rubs, marinades, even style of cooking (taste that char grill!), then comes sauces (hello, chimichurri) and butter…chef’s kiss. Before the salad and entrée courses get underway, 20 lucky students are treated to a cool appetizer bread boards, including a honey-sweet butter board, a savory garlic-herb butter board and chocolate rye bread.Īt the University of Southern Indiana, steakhouse-style appetizers really pop when the main course is filet mignon, thanks to Sodexo Executive Chef II Michael Natoli. Next, the BYO process continues with the choice of a special sauce (bourbon-brown sugar barbecue sauce, roasted garlic herb butter or smokey chipotle-honey glaze).īaylor Dining by Aramark hosts Chef’s Table, an event that fills up fast. Next, steak toppings: Caramelized onions, seared baby portabella mushrooms, sauteed bell peppers and roasted garlic. The “build” in “BYO” starts with choosing some sides: Mini creamer (aka peewee) potatoes with chive butter, Boursin cheese creamed spinach and white cheddar mac ‘n cheese with caramelized onion and bacon. “It’s all the feelings of being in a chic steakhouse, right here on Bridgewater campus.” “This concept drives our guests to create a meal from start to finish, as fun as they want it to be,” says Sodexo Executive Chef Joseph Pina. The event fills up in about two minutes!īYO Steak Tips at Bridgewater State University makes steakhouse chic customizable. Twice a semester, Baylor Dining by Aramark hosts Chef’s Table, available to any student with a meal plan, first come, first serve to 20 lucky students. But also, I’m Hispanic, and from the Caribbean, so I love a skirt steak on the grill with chimichurri.” “My family were immigrants, and we didn’t have a whole lot, but my dad was a big steak guy,” she recalls. Hernandez’s favorite cut of steak is influenced by memory, and she can’t choose just one. HHS partners with ranches where regenerative farming is in action, slaughter is humane and HHS can get deals on things like trim cuts that aren’t uniform in size. ![]() And those who value local, humanely raised, quality pasture-raised beef also give the thumbs up. The auxiliary team can afford to have it.”Įveryone looks forward to it, and customers following a paleo or keto diet really love Chophouse, Hernandez has found. What I like about Chophouse is that doctors eat it, but my orderlies and caregivers can have it, too. Even at steakhouse chains, it can get expensive. “We’re doing it to offer the opportunity to the customer who might not have the opportunity to go to a steakhouse and have that $100 dinner. “We don’t do it to ‘make a killing,’” Hernandez says. HHS’ recurring pop-up steak concept, Chophouse, priced at $12.99 for a steak and two sides is a not a major money maker (though it sells out every time), and there’s a reason. HHS Vice President of Culinary Operations Marta Hernandez points out that not everyone is lucky enough to be well-versed in that special steakhouse feeling. “That’s part of what we do, but the one common thread is relation ship-based, outstanding value, great food, great service.This steak-tastic plate is part of Table 29’s steakhouse-themed pop-up concept at Sam’s Club Home Office in Arkansas “Our goal is to open up dif ferent concepts with different themes,” Morasso said. Though the food and atmosphere are different, Morasso said Chillfire and Epic share a common theme. Morasso hopes people see Chill fire as a wonderful addition to Denver, noting that community is an important aspect in the restaurant’s opera tions as the 53 jobs created were given to local people.Įpic Chophouse Executive Chef Jon Spencer leads the kitchen. ![]() Twelve beer-tap handles line the bar’s back wall, offering craft beers that will oc casionally change. The glass-encased cellar holds more than 1,000 bottles of wines and is part of the dinning room’s décor. The staff has created six original cocktails, including 1673, named after the nearby intersection of N.C. The bar contains an extensive liquor collection. The only items frozen are ice cream and shrimp. It’s so hot, it sears the meat’s exterior, leaving a little char but trapping moisture inside, Morasso explained.Įvery dish is made fresh and to order. The kitchen’s Southbend broiler is tra ditional of what would be in a Chicago- or New York-style chophouse.
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