Delmonico Steakhouse to Host One Night Pork Dinner Featuring Templeton Rye
Delmonico Steakhouse and Templeton Rye join forces to host the ultimate evening of pork and whiskey on Saturday, Sep. 27. For one night only, Delmonico will offer five special menu items created by Chef de Cuisine Ronnie Rainwater and Culinary Director Sean Roe in participation with The Templeton Rye Heritage Pork Project. The program raises Duroc pigs with superior pedigrees on a specially formulated diet of the spent grain from making Templeton Rye Whiskey. Mixologist Max Solano conducted a fat-washing process utilizing the pork’s belly with Templeton Rye Whiskey to create two unique libations highlighting the savory infusion.
Templeton Rye Pig Menu
House made head cheese with wild arugula, rye toast, pickled mustard seeds and cornichons
$16
Cajun boudin boulettes with caramelized onion emulsion and petite celery
$15
Panéed pork chop with apple smoked pork stewed butter beans and southern cooked greens
$40
Caramelized porchetta with brussels sprout, rainbow carrots and banyuls reduction
$40
Butterscotch bacon pudding with candied bacon and bacon shortbread
$12
Templeton Rye Cocktails
Mesquite Manhattan
A very kicked up variation of one of the most celebrated classic American whiskey cocktails: The (Perfect) Manhattan. Featuring the special infused rye whiskey, Punt e Mes sweet vermouth, Noilly Pratt Ambre vermouth and homemade mesquite BBQ bitters, it emphasizes a bit of the Southern “Bam!”
$17
Pomme & Swine
Pork and apple, oh my! Delmonico takes the amazing traditional pairing flavors of these two items to a whole new level. Once again, it emphasizes the special infused Templeton Rye whiskey and pairs it up with a hint of St. Elizabeth Allspice Dram, freshly squeezed lemon juice, fig marmalade, organic apple bitters and is topped off with a Granny Smith apple foam.
$16
Make your reservation today by calling 702.414.3737. These items will be available Saturday, Sep. 27 during dinner hours from 5-10:30 p.m.
About Emeril Lagasse
Chef Emeril Lagasse is the chef/proprietor of 13 restaurants in New Orleans, Las Vegas, Orlando, Bethlehem, Pa. and Charlotte, N.C. As a national TV personality, he has hosted more than 2,000 shows on the Food Network, and is the food correspondent for ABC’s “Good Morning America.” Lagasse finished his third consecutive season of Bravo’s hit food series, “Top Chef,” as one of the show’s main guest chefs and restaurateurs at the judges’ table in Season 11, New Orleans. “Emeril’s Florida,” premiered its second season January 2014 on the Cooking Channel, and Lagasse will join TNT’s new reality cooking series, “On the Menu,” as Menu Master in fall of 2014. Lagasse is the best-selling author of 18 cookbooks, including his latest, Cooking with Power, released in October 2013. Emeril Lagasse joined the Martha Stewart family of brands in 2008; Martha Stewart Living Omnimedia (NYSE: MSO) acquired the assets related to Emeril’s media and merchandising business, including television programming, cookbooks, the emerils.com website and his licensed kitchen and food products. In 2002, Emeril established the Emeril Lagasse Foundation to support children’s educational programs that inspire and mentor young people through the culinary arts, nutrition, healthy eating, and important life skills. To date, the Foundation has distributed $5.7 million in grants for children’s charities in New Orleans, Las Vegas and on the Gulf Coast. For his philanthropic efforts, Emeril was named the 2013 Humanitarian of the Year by the James Beard Foundation.
About Chef Emeril Lagasse’s Restaurants
Chef Emeril Lagasse is the chef/proprietor of 13 award-winning restaurants, including three in New Orleans (Emeril’s, NOLA and Emeril’s Delmonico); four in Las Vegas (Emeril’s New Orleans Fish House, Delmonico Steakhouse, Table 10 and Lagasse’s Stadium); two in Orlando (Emeril’s Orlando and Emeril’s Tchoup Chop); three in Bethlehem, Pa. (Emeril’s Chop House, Burgers And More by Emeril and Emeril’s Italian Table) and one in Charlotte, N.C. (e2 emeril’s eatery). Lagasse opened his first restaurant, Emeril’s New Orleans, in 1990 to national acclaim. He opened his first Las Vegas property, Emeril’s New Orleans Fish House at the MGM Grand in 1995, followed by Delmonico Steakhouse in The Venetian Resort, Hotel & Casino in 1999 and Table 10 at the Grand Canal Shoppes at The Venetian l The Palazzo in 2008. Lagasse’s restaurants consistently win critical praise and top ratings. Delmonico Steakhouse has received the prestigious “Grand Award” from Wine Spectator magazine every year since 2004.