It’s all about the food. True, we were introduce to a blue eyed blonde diva who can also cook, but the mini-portions which were served to the press in rapid succession, accompanied by a nice selection of Wente wines were absolutely delicious and I want to go back to the L.G. Smith Steak & Chop House to brazenly order the braised Frenched lamb shank and sun dried tomato onion jam and eat it all by myself. I had that particular cut just once before at a banquet at the Radisson Aruba Resort & Casino orchestrated by their Executive Chef Matt Boland; it’s an unusual treat and the version served at L.G. Smith is outstanding and shamelessly large, so bring a healthy appetite with you.
It’s hard to believe that the ‘new’ steakhouse is already a year old. When it first opened twelve month ago we were impressed with the stylish repositioning of the old L’Escale. The color scheme, the choice of materials - leather, marble, Murano glass, onyx, dark wood, reflecting the trendy taste of South Beach, upgraded our island concept of chic eateries, overnight.
With time and consistency, Chef Bernard Fantoli developed his own following yet for the anniversary of his restaurant he decided to recruit the help of the Certified Angus Beef mavens to create a celebration menu.
Celebrity chef Dianna Stoffer from Ohio, dropped in for an island visit. She is headquartered in Ohio, where she runs her own exhibition kitchen and training center for the Certified Angus Beef people. With the diversification of restaurants and the abundance of food products on the global market, the Angus Beef people are working to preserve the integrity of their cuts, fending off wannabes and pretenders, since 1978. Basically, if it ain’t got the seal, it aint’s the real McCoy, and no amount of verbiage or advertorial could mend that. No wonder. Only 8% of the beef raised in the US reaches the high standard to become certified as Angus Beef and three additional graded within the brand also decide the price commanded for the product.
Chef Dianne helped developed the celebration recipes on internet in conjunction with the local crew – including director of F & B Jaap van dam. True to her marketing mission Dianne is introducing new cuts – she’s aiming to diversify our palate and teach us about fresh ways of serving beef. The new products include a flat iron steak, a cut hailing from the chuck portion of the animal, a tender slice previously just braised; also an Osso Bucco style short rib, where the rib bone sticks out of the meat medallion reminiscent of the Italian veal shanks. I already raved about the Lamb – shhhhh . . . don’t tell the beef people – and a cumin rubbed also Frenched US Pork chop which I missed – Can’t have three hour lunches. The whole experience was sinful and I wish the steakhouse amazing traffic of hungry people for the month. In the picture Chef Celie, with the Renaissance culinary brigade, the Ohio diva, and the wine supplier Govert van der Hout.
For more of Dianne recipes go to www.angus.org.
