The Stockyards Steakhouse
Arizona’s Centennial anniversary has come and gone, and as of May 18th, the Stockyards wildly popular Centennial Menu is going with it. Not to worry, though, waiting in the wings is a new three course culinary extravaganza for our guests to enjoy. On Saturday, May 19, general manager Gary Lasko, executive chef Mike Shea and the SY crew are rolling out “The Classics” Menu ($100 for two).
According to Lasko, the “Classics” are fining dining preparations that have withstood the test of time and continue to be enjoyed by discriminating diners. “History is a big part of the Stockyards experience. We opened in 1947 and will be celebrating our 65th anniversary this summer. We want to honor that history by featuring some of these classic dishes.”
The Classics Menu kicks off with the Stockyards traditional relish dish and basket of warm chile cornbread muffins and baking soda biscuits with prickly pear-honey butter.
Caesar salad is the first course. While there is some controversy over where the salad originated, it seems most likely either Caesar Cardini or his brother Alex first tossed it in a restaurant in Tijuana, Mexico on July 4, 1924. In 1956, the Master Chefs of the International Society of Epicures in Paris pronounced the salad, “the greatest recipe to originate in the Americas in 50 years”.
The crisp, tangy salad will be followed by Chateaubriand accompanied by fresh seasonal vegetables, whipped potatoes, whiskey sweet potato mash and sautéed mushrooms with whiskey peppercorn demi-glace, creamed horseradish and béarnaise sauce. Chateaubriand is a small roast that is extravagantly cut from the heart of the beef tenderloin. A Parisian chef named Montmireil originally created the dish in the early 1820’s to honor Francois Chateaubriand, an author and statesman who served as an ambassador to Napoleon. Chefs and diners alike consider Chateaubriand to be the epitome of haute cuisine. No other cut is as elegant and flavorful.
Dessert is Peach Melba, a delicious salute to a bygone star. While performing in the opera Lohengrin in London in 1892, Nellie Melba, an Australian-born soprano, stayed at the Savoy hotel. She sent two tickets to the hotel’s executive chef Georges Auguste Escoffier. Escoffier was deeply moved by the gesture and reciprocated by creating a dessert made with peaches, vanilla ice cream and raspberry puree and naming it after the diva.
Lasko and Shea plan to continue the long-standing fine dining tradition by changing “The Classics” menu seasonally.
Cool off in The 1889 Saloon
It’s been a warm spring, and yes, it’s going to be a long, hot summer -- but relief is in sight. There is no better way to cool off and unwind after a long day then a stop at the Stockyards one-of-a-kind 1889 Saloon. A picture-perfect evocation of a bygone time, the romantic Old West-inspired Saloon is the ideal place to gather with friends or simply relax and enjoy the atmosphere along with a chilled libation and complimentary tenderloin sliders and chips with house-made salsa.
From 4 p.m. to 7 p.m. Monday through Friday, domestic bottled beer is $3, well drinks cost $4 and a glass of house wine rings up at only $5. All draft beers and Saloon menu items are discounted $2. See you at the Saloon!
Mother’s Day 2012
Sun., May 13
This year, do something really special for mom. Honor her with a lavish dinner at the historic Stockyards restaurant. She can relax, sit back and let our staff pamper her. As always, enjoy crisp relishes and warm muffins and cornbread prior to dinner. The main event is our luxurious Gold Coast Seafood Gratin with lobster, shrimp and scallops in an ultra-rich garlic cream sauce. Mom can choose between soup or salad for a starter, and choice of potato or rice pilaf to accompany the Gratin all for $35.
Of course, the full dinner menu will be available as well, just in case mom (or anyone else in the party) is in the mood for slow-roasted prime rib, a hearty steak or one of our wild game specialties. As a special token of our regard, we will present mom with a $25 complimentary gift certificate to the Stockyards to be used at a later date.
We will be serving from 4 p.m. to 8 p.m. and reservations are strongly recommended.
Sat., May 19 through Sun., May 27
This much anticipated yearly promotion, featuring three course meals at a special price, is a great opportunity for customers to get acquainted with new restaurants. It’s also a chance for regulars to get a terrific deal at their favorite eateries. At the Stockyards, we are joining in the fun by offering a choice of prime rib, buffalo meatloaf or a full slab of BBQ baby back ribs with choice of potato for the entree. Dinners are accompanied by relish tray, biscuits and muffins, choice of soup or salad and dessert for only $30.
Restaurant week is a great opportunity to introduce friends to the landmark Stockyards Restaurant. Reservations are advised.
“Summertime is Prime Time” Dinner Special
Fri., Sat. and Sun. nights June 1 through Oct. 14
Make a note to yourself and check it twice, this summer the Stockyards is going all out to make weekends really something to anticipate. Priced at an incredible $27.95, our Prime Time dinner special starts with relish tray and warm baking soda biscuits and cornbread and includes an 8-ounce slab of slow roasted prime rib done to order and a potato. For a spectacular finale, strawberry shortcake or a chocolate chip fudge brownie ala mode for dessert.
Long week? No desire to cook? The solution is the Stockyards “Summertime is Prime Time” Dinner Special.
Stockyards Legacy Recipe
Spinach Salad with Seasonal Berries
Warmer weather means fresher, lighter meals and this SY favorite is as delicious as it is beautiful. Serve with a cool soup and buttered croissants for a meal or as an accompaniment to grilled chicken or fish.
5 oz cleaned baby spinach with stems removed
2 oz Feta cheese
4 whole fresh strawberries
6 whole fresh blueberries
6 whole fresh blackberries
6 whole fresh raspberries
1 oz toasted candied almonds
2 egg whites
4 Tbs sugar
6 oz slice blanched almonds
Whisk egg whites and sugar until frothy, add almonds and mix well. Spread on lightly oiled cookie tray and bake at 350 for 10-15 minutes until golden brown. Cool and remove from tray and place in small bowl.
1/6 cup raspberry Champagne vinegar
1/3 cup white sugar
2/3 cups salad oil of choice (not olive oil) Canola works well.
½ tsp poppy seeds
¼ tsp dry mustard
pinch salt (to taste)
1 tsp honey
Whisk vinegar and sugar together in a bowl until all the sugar is dissolved. (This may take a few minutes). Very slowly whisk salad oil into the vinegar sugar mixture until incorporated. Add remaining ingredients and whisk all together. This should make about 1 cup of dressing.
Prepare the candied almonds and allow to cool. Place all of the salad ingredients in a large mixing bowl. Drizzle 1/3 cup dressing over the salad ingredients and toss lightly, being careful not to break up the berries completely. Add more dressing to your taste.
Serve on chilled plates or in chilled bowls.
Makes 2 entrée or 4 starter salads
Looking Ahead …..
In preparation for our 65th Anniversary, we are asking Stockyard’s customers to e-mail us their favorite stories about their experiences at the restaurant over the years. We are getting some good responses and know there are more out there. Here’s one to help jog some memories from Phil Allen, former Phoenix TV News Anchor/Reporter/Producer.
“One of my first memories as a news reporter in Phoenix was going to the Stockyards complex for reaction on a cattle prices story. Back then, in the mid-70’s, the building housed not only the restaurant, but several cattle-oriented businesses. One of them displayed livestock futures on a big board on the wall, and functioned much as a private club for old-timers in Stetsons, cigars in their mouths, reminiscing about days gone by. After interviewing some of them, as well as a guy at a cattle company, my photographer and I had lunch at the restaurant. We weren’t on an expense account, so ate modestly ... hamburgers, I think. But I remember, particularly, the ambiance ... rich woods, low lighting, comfy booths and that dramatic stained glass wall, and I thought, “Wow, this really is old-time Arizona”. Thankfully, it hasn’t changed much, and my more recent visits have been just as enjoyable.”
Send your SY memory to firstname.lastname@example.org. Mention your submission when you come in and we’ll treat you to a complimentary dessert. To the good times!