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Father’s Day Brunch

Father’s Day Brunch

This Father’s Day, forgo the typical barbeque and indulge in a brunch celebration.

On Sunday, June 17th from 11 a.m. – 2 p.m., treat dad to all his favorite things at Prime & Provisions’ grand buffet. The brunch spread includes custom omelet and waffle bars, chef attendant carving stations complete with 45-day dry-aged prime rib, an extravagant seafood bar, petite assorted sandwiches, pastries, desserts and more.

Exclusively available on Father’s Day, the steakhouse will be featuring an off-menu brunch dish: a 12-ounce U.S.D.A. prime New York strip with truffle poached eggs and finished with a morel mushroom cream ($50)Guests will be able to order the dish in addition to, or in place of, the buffet. Dad-inspired brunch beverages including the Bloody Mary Bar will be available a la carte.

To round out the morning, Prime & Provisions’ daily cigar selection will also be available for purchase at a special price of 10 percent off.

Cost for brunch buffet is $59 for adults and $25 for children; speciality coffee, alcoholic beverages and/or cigars are available a la carte. 

Reservations for Father’s Day Brunch are recommended, but not required. Large and small parties are welcomed. 

Reserve Your Table Today!

*Prime & Provisions will be open for Father’s Day Dinner with regular service starting at 4 p.m.

Summer Grilling: The Do’s & The Dont’s

Summer Grilling: The Do’s & The Dont’s

THIS SUMMER, GRILL WITH CONFIDENCE

Prime & Provisions’ Executive Chef Joseph Rizza’s “Do’s & Dont’s Of Grilling”

The DO’s:

1. Always preheat your grill; this will help food from sticking. I suggest heating your grill to the highest temperature it can go and brushing off the grates when they are hot. Make sure to oil up the grates by applying some oil on a piece of paper towel or cheesecloth.

2. If you have multiple burners on your grill, have two set on high to produce high heat for searing and a charring section. Then, set the remainder burners to medium heat to finish cooking the food to your desired temperature.

3. Make sure to pay attention to how long you have cooked your meat and count how many times you flip it. To prevent burgers from falling apart flipping should only happen once. It goes the same for steaks and chops. Get a nice hard sear on the outside of your meats and cook for 4-5 minutes on one side, then flip and cook an additional 4-5 minutes.

4. Always allow all of your grilled foods to temper. Frozen foods should be thawed in the refrigerator overnight. Refrigerated products should be pulled from the fridge a minimum of 30-minutes prior to grilling. This allows for even cooking throughout.

The DONT’S:

1. Keep oils and marinades to a minimum. It is ok to marinade your meats, but make sure any excess is removed. If you don’t do this you will have flare-ups and fires, not only making it dangerous but also making your food taste not-so-good.

2. Don’t rush. Flipping things too early or too often will make your food tough, and if it’s burgers you will risk them falling apart.

3. Do not cook straight from the freezer, you will have uneven cooking and temperatures throughout. Plus, this will quickly bring the temperature of your grill down.

4. Do not poke holes in your meat. Lots of folks do this to tenderize or get marinades to penetrate. Instead, use natural tenderizers like mustard, soy or pineapple. All three of these have ingredients that help break down connective tissues and helps make your cuts of meat tenderer.

For Chef Rizza’s tips on how to grill the perfect hot dog, visit MensHealth.Com.

Sip On Spring With Our Paloma

Sip On Spring With Our Paloma

Cheers to Spring with our signature Paloma! It’s so easy you can make it at home!

Ingredients:

3 parts Casamigos Blanco Tequila

2 parts Stiegl Radler

1 part Grapefruit Juice

Splash Lime Juice

Splash Simple Syrup

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Instructions:

Add all ingredients except Stiegl Radler into a shaker with ice.

Shake well.

Pour into Collins glass.

Top with Stiegl Radler.

Garnish with grapefruit twist.

Enjoy!