Gorji ConTEnTS
Transcription
Gorji ConTEnTS
Steaks New Mediterranean Seafood Quail Egg and Grilled Tomato over Veal with Tonnato Sauce 5100 Belt Line Rd., Ste 402, Dallas Texas 75254 • 972-503-7080 Balance [email protected] • www.canarybygorji.com ‘‘ Emphasizing tastes and flavors by using the best ingredients, prime cuts of meat, abbreviated cooking times and minimal spices to allow the natural characteristics to shine— letting the food be the star.” Contents Concept & Details Biography Press Releases Media Menus Gorji Gourmet Food Products –Gorji Steaks New Mediterranean Seafood Canary Wedge Salad with Gorgonzola and Grilled Jalapenos 5100 Belt Line Rd., Ste 402, Dallas Texas 75254 • 972-503-7080 [email protected] • www.canarybygorji.com Concept & Details Canary By Gorji New Mediterranean • Steaks • Seafood 5100 Belt Line Rd., Ste 402 Dallas, Texas 75254 972-503-7080 [email protected] Cell 214-924-5770 Restaurant Concept – Canary By Gorji strives to create a dining experience with emphasis on food, flavors and calm atmosphere. We are very small with only 10 tables. We do not rush you through your dinner to “turn the table” to seat more people. Our goal is for you to have a pleasurable, relaxed time here, therefore we do not have televisions and unfortunately cannot accommodate young children. We thank you for your understanding of these things and hope you enjoy your dining experience with us. Decor – Contemporary, Informal, Soothing, but not boring—white tablecloths. Seating Capacity – 10 tables, 30 people Menu Description: New Mediterranean – “Mediterranean cuisine is often considered Greek or Middle Eastern; however I use ingredients, flavors and techniques from the dishes of many countries around the Mediterranean Sea. These also include France, Spain, Italy, North Africa and others. I enjoy coming up with new takes on old traditions, by blending and simplifying different dishes without regard to borders. These influences can be found in the food I cook from Texas as well.” —Gorji Gorji takes pride in preparing your meal personally and per order. Because he strives to use the best ingredients, certain dishes may not be available some evenings if he cannot find items on his daily trips to the marketplace that meet his standards. Wine List Description – Many wines are from small boutique distributors and wineries. As interesting new wines become available, they will show up on this list. As others are sold out, they will drop off this dynamic wine list. Average Price Per Head – $45 Public Relations Contacts Chef Gorji [email protected] 214-924-5770 Teena McMills or Sherry Gritch 214-392-7132 [email protected] Steaks New Mediterranean Seafood Back to Back Texas Steak Cookoff Champion Belt Buckle Award 5100 Belt Line Rd., Ste 402, Dallas Texas 75254 • 972-503-7080 [email protected] • www.canarybygorji.com In The News Most Underrated Restaurant in Dallas — DMagazine 2012 Dallas Morning News Readers Pick Best in DFW 2011 Texas Steak Cookoff Champion 2004, 2005 The Big Texas Steakhouse Cookbook 2010 View online at www.chefgorji.com/canarybygorji/press/press.htm: DBest — DMagazine Fox 4 Good Day — Dec 2010, August 2011 Top Mediterranean in Dallas/Fort Worth — ZAGAT 2008, 2009 Steak Recipe Published — TexasMonthly, Best Steakhouse issue 2007 Chef of the Month — DHome Magazine 2006 Press Articles Dallas Morning News Dallas Morning News DMagazine Sidedish Blog Modern Luxury View online at www.chefgorji.com/canarybygorji/press/press.htm: DMagazine Texas Monthly Where Magazine Dallas Observer City of Ate Blog Paper City Advocate Fort Worth Star Telegram “Canary chef-owner Mansour Gorji again knocked off the big boys in the steak business, taking first place at the second annual Texas Steak Cookoff in Hico. Lonesome Dove chef-owner Tim Love of Fort Worth placed second. Third went to Morton’s Steakhouse chef Manuel Gutierrez.” Steaks New Mediterranean Seafood Celery Root, Carrots, Petite Green Peas and Mint Salad Dressed with Olive Oil and Lemon Juice 5100 Belt Line Rd., Ste 402, Dallas Texas 75254 • 972-503-7080 [email protected] • www.canarybygorji.com Dinner Menu nn Appetizers Tzatziki . . . 5. Tabbouleh . . . . 5 Hummus . . . 5 Dolmades . . 5 Mediterranean Mezze - platter of all 4 above . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Canary’s Escargot- in pomodoro with gorgonzola & mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Roasted Garlic &Bulgarian Feta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Duck Giblets & Ragu - over mashed potato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Baked Eggplant - with pomodoro, mozzarella & toasted Barbari flat bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Butter Seared Lamb Brain & Green Garbanzo Provencal - lamb brain boiled & seared with red onion & tomatoes . . . . . . . . . 10 Veal Tonnato, Grilled Tomato & Quail Egg with pureed tuna, capers & anchovy sauce served traditionally at room temperature . . . . 10 Barbecued Veal Ribs - with pomegranate reduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 San Daniele Prosciutto, Baby Spinach & Filet of Chicken Thigh - with Valdeon creme sauce . . . . . . . . . . . . . . . . . . . . . . . 9 nn salads Celery Root Salad - with carrots, petite green peas and mint . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Artichoke - mixed greens, kalamata olives, mushrooms, & garlic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Caesar - prepared traditionally with fresh egg yolk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Baby Spinach & Fresh Berries - pomegranate champagne vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Canary’s Wedge - San Daniele prosciutto, gorgonzola dressing & grilled jalapeno . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 nn entrees Prime Beef Tenderloin - 8 oz .. . . . . . . . . 36 Tenderloin & Ribeye are served with gorgonzola garlic mashed potatoes & vegetables Prime Ribeye -14 oz........................ 36 Gnocchi with gorgonzola creme OR gnocchi with pomegranate creme instead of gorgonzola garlic mashed potatoes add.. . . . 6 Boneless Veal Chop - 8 oz served with gnocchi pomegranate creme sauce & vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Colorado Lamb T-Bone - 16 oz - served with tabbouleh and tzatziki . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Bone-In Pork Chop - with gorgonzola mashed potatoes and remoulade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Beef Anar - prime beef tenderloin tips pan-seared with red onion & mushroom in a pomegranate creme with gnocchi . . . . . . . . . . . . . . . . . 25 Butter Seared Shrimp - with gnocchi, butter & sage .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Rainbow Trout - pan-seared - with white wine, lemon, capers and barberries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Pan Seared Catfish - on a bed of artichoke salad, vegetables & grilled chilled avocado . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 “I take pride in preparing your meal personally and per order. Because I strive to use the best ingredients, certain dishes may not be available some evenings if I cannot find items on my daily trips to the marketplace that meet my standards for you.” Steaks New Mediterranean Seafood 90% Chocolate Tear Drop with Blackberries, Strawberries, Custard and Toasted Pistachios 5100 Belt Line Rd., Ste 402, Dallas Texas 75254 • 972-503-7080 [email protected] • www.canarybygorji.com Prix Fixe Menus These $39 prix fixe menus will change every few weeks. They will often feature ingredients I find in local markets and specialty stores on my daily shopping trips. This will allow me to offer you some of these items that are only available in the markets for a very short time. Some examples below. First Course Veal Bacon and Mache Rosette dressed with olive oil and lemon juice Second Course Squid Ink Gnocchi & Pan Seared Shrimp with grilled vegetables Third Course Texas Rio Star Grapefruit & Ice Cream with Texas Homestead Portejas fortified wine First Course Sauteed Filet of Chicken Thigh with San Daniele prosciutto, fresh spinach & Valdeon sauce Second Course Pan Seared Catfish covered lightly with housemade bread crumbs with tabbouleh, grilled chilled avocado Third Course Chocolate Liqueur Cake & fresh berries First Course Texas Quail Breast with white wine, honey, barberries & spinach Second Course Pan Seared Australian Barramundi & Shrimp on bed of puttanesca Third Course Ice Cream Topped with Pomegranate, white wine reduction First Course Lamb Lettuce & Black Cherries Second Course Pan Seared Rainbow Trout with keffir, kalamata olive, basil sauce, Peruvian potatoes and snap peas Third Course 90% Dark Chocolate Teardrop & Custard First Course Panzanella Salad Second Course Butter Seared Branzino (Whole Fish) with Artichokes & Shrimp with barberries, shallots, & chablis sauce Third Course Persimmon stuffed with four berry sorbet First Course Artichoke Hearts Stuffed with Housemade Sausage in Valdeon creme sauce Second Course Cold Water Lobster, Shrimp, Clams & Mussels Fra Diavlo Third Course Four Berry Sorbet topped with fresh pears & raspberries First Course Seedless Watermelon with Bulgarian Feta and fennel chives Second Course Pan Seared Black Cod with sour cherry, shallot, white wine sauce Third Course Armenian Nazook Pastry with kiwi, seasonal berries & custard First Course Fava Beans & Campari Tomato Salad with dill & artichokes Second Course Grilled Scaloppine of Veal & Shrimp with gnocchi gorgonzola Third Course Cafe Glace with shot of espresso, ice cream and dark chocolate First Course Fresh Monterey Bay Sardines over Tabbouleh Second Course Pork Tenderloin with Peruvian purple potatoes, gorgonzola creme, mushrooms & red onion Third Course Sesame Barazeh Cookie Ice Cream Sandwich with melted dark chocolate First Course Deep Fried Baby Indian Eggplant with gorgonzola pomodoro sauce Second Course Pan Seared Swordfish Loin with shallots, barberries, Turkish figs & white wine Third Course Vanilla Ice Cream with Gorji’s housemade pomegranate puree First Course Pita Pizza with wild boar, quail breast, oyster mushrooms & mozzarella Second Course Lamb T-Bone with Elephant Garlic yogurt and fingerling potatoes Third Course Cafe Glace with espresso, ice cream, whipped creme & 90% dark chocolate First Course Grilled Chilled Avocado & Poached Shrimp with slightly spicy pomodoro Second Course Buffalo Tenderloin & Oyster Mushrooms with pomegranate creme sauce Third Course Vanilla Ice Cream with Figs & Pistachios Steaks New Mediterranean Seafood Canary By Gorji 5100 Belt Line Rd., Ste 402, Dallas Texas 75254 • 972-503-7080 [email protected] • www.canarybygorji.com Wine Menu Glass Bottle Red Wines Canary Red 2010 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 . . . . . 28 Ercavio Roble 2009 (Spain) 100% Tempranillo, intense, dark ruby/purple color, smooth finish with no hard edges . . . . . . . . . . . . . . . . . . . . . . . . 8 . . . . . 32 Havenscourt Pinot Noir non vintage (Lodi, California) 100% Pinot Noir, raspberry, cherry and hint of oak with a smooth finish . . . . . . . . . . . . . 8 . . . . . 32 Uvaggio Primitivo 2009 (Lodi, California) 97.5 Primitivo, 2.5% Barberra, fruity, aromas of current, pomegranate & raspberries . . . . . . . . . . . . . 8 . . . . . 32 Sol Eterno Malbec 2007 (Mendoza, Argentina) 100% Malbec, aromas of blackberries, plums and mocha . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 . . . . . 36 Castell del Remei 2005 (Spain) 65% Tempranillo, 20% Merlot, 15% Cabernet, nearly opaque, medium bodied with cherry, sweet bourbon spice and hints of vanilla and mocha . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.. . . . . 36 Galil Shiraz Cabernet 2008 (Galilee Mountain, Israel) 50% Shiraz, 50% Cabernet , aged 10 months in American oak, peppery notes (characteristic of shiraz) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 . . . . . 36 Massaya 2007 - (Bekaa Valley, Lebanon) - 40% Grenach Noir, 30% Cinsault, 15%Cabernet Sauvignon, 15% Mourvedre Medium bodied with elegant and long finish with spicy & oak presence . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 . . . . . 40 Alpha Estate Xinomavro 2007 (Amyndeon, Greece) grapes similar to Nebbiolo with complex characteristics and round tannins, aged 12 months in french oak . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 . . . . . 40 Cummins Road, Pinot Noir 2010 (Oregon) Lively with red plums and cherry fruit characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 . . . . . 44 Valle Perdido Reserve Malbec 2007 (Patagonia, Argentina) 100% Malbec, deep purple hue with blackberry and rose petals nose . . . . . . . . . . . . . . . . 11 . . . . . 44 Peju Merlot 2007 (Napa Valley, California) 84% merlot, 13% petit verdot, 3% Cabernet Sauvignon, layers of cocoa, blackberry & cranberry, wonderful tannin structure, long & smooth finish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 . . . . . 56 Peju Cabernet Sauvignon 2007 (Napa Valley) 79% cabernet, 12% merlot, 9% petit verdot, cherry, nutmeg & toffee, round finish . . . . . . . . . . . 15 . . . . . 60 Chateau La Fleur des Graves 2007 (Bordeax. France) 50% Cabernet Sauvignon and 50% Merlot, aged 12 months in french oak, elegant and balanced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 . . . . . 60 Esporao Reserva 2008 (Alentejo, Portugal) 40% Aragonês, 30% Cabernet Sauvignon, 30% Trincadeira, ripe fruit and vanilla . . . . . . . . . . . . . . 15 . . . . . 60 Cascina Bruni Barolo Bricco Rosso 2006 (Piemonte, Italy) 100% Nebbiolo, red currants, figs, chestnuts & truffles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 Kavaklidere Kalecik Prestige 2008 (Ankara, Turkey) 60% Karasi, 40% Syrah, rich fruit flavor, round with soft tannins . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70 Merriman, Pinot Noir 2010 (Yamhill-Carlton, Oregon) Cherries, spiced vanilla chai and undertones of white truffles with silky tannins. Given the extra five days for harvest makes this wine a must try . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95 La Vista Cabernet Sauvignon, Stage Coach Vineyard Napa Valley 2005 (California) winner of three gold medals - black & red fruit with chocolate notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110 Brigaldara Amarone Della Valpolicella 2007 (Verona, Italy) one of the best Amarones I has ever tasted . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110 white Wines Canary White 2010 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 . . . . . 28 Quinta de Romiera, 100% Arinto 2010 (Portugal) aroma of pineapple and melon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 . . . . . 32 Regio Classic Dry Rose 2010 (Eldorado County, Calif) blend of 32% Syrah, 21% Cabernet Sauvignon, 19% Grenache, 17% Zinfandel, 6% Mourvedre, 3% Merlot and 2% Cinsault, fragrant and dry with distinctive characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 . . . . . 32 Lacryma Christi del Vesuvio Non Vintage (Campania, Italy) 80% Coda di Volpe, 20% Falanghina, buttery with notes of apple and lemon . . . 8 . . . . . 32 Argie Torrontes 2010 (Anes, Argentina) 100% Torrontes, honeysuckle, peach, apricots & apple with clean dry finish . . . . . . . . . . . . . . . . . . . . 8 . . . . . 32 Angora, Sultana de Denizli 2010 (Turkey) 100% Sultana, body structure between a Chardonnay & Pinot Grigio, champagne nose . . . . . . . . . . 8 . . . . . 32 Prairie Rose Chenin Blanc Non Vintage (Ivanhoe, Texas) semi sweet and smooth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 . . . . . 32 Domaine Chiroulet Gascogne La Cote d’Heux 2008 (France) 100% Gros Manseng, orange skin nose, medium bodied with a touch of oak on the finish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 . . . . . 36 Galil Chardonnay Galilee 2008 (Israel) medium bodied with citrus & tropical fruits, light earthy background . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 . . . . . 36 Alpha Estate Sauvignon Blanc 2009 (Amyndeon, Greece) 100% Sauvignon Blanc, gooseberry, honeysuckle nose & well balanced . . . . . . . . 10 . . . . . 40 Louis Chevallier Macon Village Chardonnay 2010 (France) 100% Chardonnay, fresh, clean, honeysuckle, almonds and honey . . . . . . . . . . . . . . . 10 . . . . . 40 Charles Creek Chardonnay Las Patolitas 2008 (Sonoma County, California) 100% Chardonnay, peach & muscat making it a balanced wine, barrel fermented french oak . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 . . . . 56 Jean-Charles Pivot Puilly Fuisse 2008 (France) white burgundy, crisp, citrus, peach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 . . . . . 60 sparkling Moet & Chandon White Star (France) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 Port Talijancich Red or White Solero-aged 10 years (Australia) Portejas fortified wine 100% zinfandel (Ivanhoe, Texas) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 .................................................. 7 Sherry Crema del Sol Solero-aged up to 40 years (Denison, Texas) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Many wines are from small boutique distributors and wineries. As interesting new wines become available, they will show up on this list. As others are sold out, they will drop off this dynamic wine list. Steaks New Mediterranean Seafood Prime Pork Chop with Remoulade 5100 Belt Line Rd., Ste 402, Dallas Texas 75254 • 972-503-7080 [email protected] • www.canarybygorji.com Biography Starting Out— Gorji has been cooking since he was five. The family matriarch, Mama Gorji, insisted all the children learn to cook for the family. They were tough critics, he says, not a bit concerned with the cook’s self-esteem. There was tradition to be upheld, and the family was accustomed to good food. In addition to the required time in the kitchen learning to appreciate the work involved in preparing food, some of their seasonal tasks were making lime juice, unripe grape juice, tomato juice and pomegranate puree to put in the cellar for use year round. Looking back Gorji now says “little did we know that she was teaching us flavors and ratios as our basic tools. The rest is imagination and creativity.” That early training and attitude about food, combined with his travels around the Mediterranean areas has evolved into the “New Mediterranean” style cuisine that he cooks today. Many of the old world dishes relied on heavy spices and long cooking times. “I use the freshest and best ingredients I can get, prime cuts of meats, minimal spices and have developed short cooking time techniques that allow me to make these dishes with their old world essence, but per order for my guests.” With a degree in engineering, Gorji traveled the world. Wherever he went, he spent his spare time soaking up the culture and learning the local culinary arts. His first love was always cooking, his fondest dream to own his own restaurant. Eventually he was in a position to give up engineering, move to Texas and follow his dream. After gaining experience in ‘the front of the house’, starting two restaurants in Austin and Francesca in North Dallas, Gorji opened Canary Mediterranean Steak & Seafood, specializing in Mediterranean fare. In 2010 he rebranded the restaurant Canary By Gorji. The Sauces— He launched the first Gorji Gourmet pizza and pasta sauces— Pomodoro and Puttanesca in 2006. Soon to follow was the The Dipping Oil & Marinade Steak Primer that I used on the steaks to win the Texas Steak Cookoff Championship. Then came the Pomegranate Vinaigrette and Remoulade. These sauces, marinades, dips and spread are the same flavors and tastes for use at home that I cook at the restaurant. They provide the gourmet base whether just heating and adding to pasta, pizza, chicken, veal, seafood or preparing steaks, salads and sandwiches. They are now sold in Dallas area Whole Foods Market, local gourmet stores and online at gorjigourmet.com and at the restaurant Canary By Gorji. Along the Way— Two years in a row he took first place in the Texas Steak Cookoff in Hico, competing against some of the best chefs in Texas. Texas Monthly published this steak recipe in their Best 38 Steakhouse feature in December, 2007. And it was published in The Big Texas Steakhouse Cookbook in 2010. In 2006 he was chosen as the D Home and Whole Foods Market Chef of the month. In 2008 & 2009 Canary was Top Mediterranean restaurant in Dallas/Fort Worth by Zagat. His Mediterranean catfish, Championship winning steak, Seafood Cioppino and pomegranate recipes and techniques have been featured in Texas Monthly, D Home, D Magazine, Modern Luxury, Fort Worth Star Telegram, Dallas Morning News and others. His innovative use of pomegranates has also won the affection of critics and customers. His pomegranate champome has been published in the Fort Worth Star Telegram and a Dallas Morning News Video. Going Forward— He has developed an instructional DVD “Cooking With Gorji.” He shares his techniques and recipes for dishes he prepares including, salad, appetizer, quail, salmon and his Championship winning steak featuring pomegranate specialties. He is currently working on a cookbook about these techniques and many more recipes. Gorji says he is “having the time of his life.” Mama Gorji would be proud! Steaks New Mediterranean Seafood Peaches, Baby Spinach and Pomegranates dressed with Gorji Gourmet Pomegranate Champagne Vinaigrette 5100 Belt Line Rd., Ste 402, Dallas Texas 75254 • 972-503-7080 [email protected] • www.canarybygorji.com Press Releases Dallas Chef Proves Less is More: New Mediterranean Surprises & Delights DALLAS (May 2012) — Just named “one of the most underrated restaurants in Dallas” by D magazine for his intuitive knack for creating fresh, trend-setting offerings such as his warm appetizer salads and high-end barbecue, Chef Gorji announces several new items to his unique menu. Local diners and critics, alike, find Dallas Chef Gorji’s new takes on classic cuisines and attention to detail a rewarding and relaxing experience. In a metropolitan market crowded with steakhouses and mega-theme concepts, his 10-table Canary By Gorji captures critical attention by doing what Chef Gorji has been doing best for nine years here: helming his kitchen nightly and creating rewarding and relaxing dining experiences for his guests. “Less is more,” says the chef who makes daily shopping trips for his menus based on quality—not quantity—of ingredients found in local markets and specialty shops... continued at www.chefgorji.com/canarybygorji/press/press_releases.htm BOUTIQUE WINE TASTING, CRISPY SKILLET PIZZA AND MORE DALLAS – (November 20, 2011) – Join Chef/Owner Mansour Gorji of Canary By Gorji this month as he debuts boutique wines for tasting and retail sale, that are not on his regular wine list. He also offers samples of his new crispy skillet pizza. This evening features four boutique wines and pizza for $21.99, plus tax & gratuity. Seating is limited and pre-payment is required; call 972.503.7080 for more information ... continued at www.chefgorji.com/canarybygorji/press/press_releases.htm SAVING LIVES ONE BITE AT A TIME DALLAS – (For Immediate Release (August 2011) – Top Breast Cancer Specialist Dr. Alison Laidley And Award-Winning Chef Gorji Team Up in Creative Culinary Campaign. Now through October, a delicious assortment of gourmet condiments, primers, pasta sauces and spicy remoulade from the kitchen of Chef Gorji’s intimate Addison restaurant, Canary by Gorji, are available in a special thank-you gift package for donations of $50 to the Laidley’s Ladies Foundation, which sponsors Laidley’s Ladies and Gentlemen, a team of patients, families and friends that has walked together since 2004. $30 (100 percent of the net proceeds) from each sale benefits LL&G ... continued at www.chefgorji.com/canarybygorji/press/press_releases.htm CHEF GORJI ENGINEERS NEW DELICACIES AT CANARY BY GORJI DALLAS – (February 22, 2011) – New appetizer selections ranging in price from $10-$12, include delicacies such as duck giblets with ragu over mashed potatoes, lamb brain on rustic Italian toast boiled and butter seared with red onions and tomato, and veal Tonnato with grilled tomato & quail egg with pureed tuna, capers and anchovy. Three (3) entrée selections ranging in price from $21-$36 are veal ribeye cap with pomegranate reduction, served with pan fried polenta, Texas bonsmara ribeye (grass fed, all natural and antibiotic free) and whole shrimp, pan seared with butter ... continued at www.chefgorji.com/canarybygorji/press/press_releases.htm CANARY REBRANDED AS CANARY BY GORJI DALLAS – (July 1, 2010) – “New Mediterranean” pioneer Chef Gorji renames his restaurant Canary by Gorji with an upgraded design while retaining his personally-prepared menu. Canary by Gorji’s new design will include closing the patio and replacing it with plants and an herb garden to concentrate more on the food and guests inside. The restaurant redesign takes place July 4-8 with Canary by Gorji’s reveal on Friday, July 9. Visit www.canarybygorji.com for more details ... continued at www.chefgorji.com/ canarybygorji/press/press_releases.htm Contact: Sherry Gritch [email protected] 972.239.8012 • 972.768.7848 cell DALLAS CHEF PROVES LESS IS MORE: NEW MEDITERRANEAN SURPRISES DELIGHT DALLAS – (April 16, 2010) — Local diners and critics, alike, find Dallas Chef Gorji's new takes on classic cuisines and attention to detail a rewarding and relaxing experience. In a metropolitan market crowded with steakhouses and mega theme concepts 10 table Canary By Gorji captures critical attention by doing what Chef Gorji has been doing best for nine years here: helming his kitchen nightly and creating rewarding and relaxing dining experiences for his guests. "Less is more," says the chef who who makes daily shopping trips for his menus based on quality not quantity of ingredients found in local markets and specialty shops. He combines Greek, Italian, Spanish, French, Middle Eastern and North African influences to create a menu that he calls "New Mediterranean." It is upscale, modern cooking emphasizing tastes and flavors through the best ingredients and prime cuts of meat using abbreviated cooking times to bring out the natural flavor of food. Local diners and critics agree that the blending of cuisines and dining culture work. "My dishes meld the best of both worlds - the old world essence, but per order for my guests." The 10-table Addison restaurant offers a boutique wine selection and is open for dinner Tuesday – Thursday, 5-9:30 p.m. and Friday – Saturday, 5-10:30 p.m. For more information call 972 503 7080 or visit www.canarybygorji.com Chef Gorji’s own product line, Gorji Gourmet, includes sauces, primers and dressings for purchase at Canary by Gorji New Mediterranean Steak & Seafood, metroplex Whole Foods Market®, area gourmet stores and www.gorjigourmet.com. F O R I MMEDIATE RELEASE - AUGUST 2011 Fighting Breast Cancer SAVING LIVES ONE BITE AT A TIME Top Breast Cancer Specialist Dr. Alison Laidley And Award-Winning Chef Gorji Team Up in Creative Culinary Campaign EXECUTIVE COMMITTEE Dr. Alison Laidley, Texas Breast Specialists Brandy Dillon Teena McMills Teresa Davolli Cindy Vest Jackie Frazier Debra Doptis Tim Doptis Laura Ginsberg Brad Hagstrom A s fundraising begins for this year’s Susan G. Komen Dallas Race for the Cure, top Dallas breast specialist and Race for the Cure fundraiser Dr.Alison Laidley has joined forces with award-winning Chef Gorji and to offer several new—and delicious—ways to raise money for life-saving breast cancer research. GIVING NEVER TASTED SO GOOD—GOURMET TO GO Now through October, a delicious assortment of gourmet condiments, primers, pasta sauces and spicy remoulade from Chef Gorji, Canary By Gorji and Gorji Gourmet Foods, Dr. Alison LaidleyTexas Breast Specialists Dr. Alison Laidley (right), Texas Breast Specialists, Chef gorji, Canary By Gorji and Gorji Gourmet Foods the kitchen of Chef Gorji’s intimate Addison restaurant, Canary by Gorji, are available in a special thank-you gift package for donations of $50 to the Laidley’s Ladies Foundation, which sponsors Laidley’s Ladies and Gentlemen, a team EXECUTIVE COMMITTEE Brandy Dillon Teena McMills Teresa Davolli of patients, families and friends that has walked together since 2004. $30 (100 percent of the net proceeds) from each sale benefits LL&G. Last year, the team raised more than $60,000.“With this new donation level and delicious thank you gift, we can do even more,” says Dr. Laidley.“We walk in October—let’s eat now!” COMMUNITY SPONSORS Canary By Gorji Gorji Gourmet Foods MARKETING & PUBLICITY Karol Wilson K Wilson Communications Teena McMills SGProductions Sherry Gritch SGDesigns Contact: Brandy Dillon Texas Breast Specialists [email protected] office: 972.566.7499 Each thank-you gift package contains five gourmet products. Additionally, there will be a drawing to be held in October at Laidley’s Ladies’ signature fundraising event. The winner receives dinner for 8, prepared personally by Chef Gorji, at the Village on the Parkway restaurant or a private home. GRILL WITH GORJI—COOKING CLASSES Culinary warriors unite! Join Chef Gorji in the kitchen this summer and learn the secrets of making an awardwinning menu while helping to fight breast cancer. Classes are $59, which include dinner and paired wine. Make reservations through Dr. Laidley’s office, www.laidleysladiesandgentlemen.com or at Canarybygorji. Chef Gorji, who has experienced breast cancer striking his family and friends, says he wanted to join the fight from his battlefield, the kitchen.“I’m thrilled to become part of the Laidley’s Ladies and Gentlemen team and bring more men to the table. EAT, DRINK & BEAT CANCER—SPECIAL MENUS AND WINE DINNERS The third leg of this culinary campaign features special monthly menus and wine dinners. During the first week of each month, now through October, a $39 three-course menu will be offered. Similar to “Partners Week,” these dinners are open to the public and no reservations are necessary, but are recommended. Contact: Sherry Gritch [email protected] 972.239.8012 • 972.768.7848 cell CHEF GORJI ENGINEERS NEW DELICACIES AT CANARY BY GORJI DALLAS – (February 22, 2011) – Chef Gorji debuts new menu items at Canary by Gorji. New appetizer selections ranging in price from $10-$12, include delicacies such as duck giblets with ragu over mashed potatoes, lamb brain on rustic Italian toast boiled and butter seared with red onions and tomato, and veal Tonnato with grilled tomato & quail egg with pureed tuna, capers and anchovy. Additional salad selections feature baby spinach & fresh berries with pomegranate champagne vinaigrette and celery root, carrot & green pea with olive oil and fresh squeezed lemon juice each for $8. Three (3) entrée selections ranging in price from $21-$36 are veal ribeye cap with pomegranate reduction, served with pan fried polenta, Texas bonsmara ribeye (grass fed, all natural and antibiotic free) and whole shrimp, pan seared with butter and sage. Visit www.canarybygorji.com for more details. Gorji continues to integrate Greek, Italian, Spanish, French, Middle Eastern and North African influences in his “New Mediterranean” menu. His three-course, $39 menus are derived from ingredients found in local markets and specialty grocers with many items going on to become menu mainstays. Items such as artichoke hearts stuffed with house made sausage and Valdeon crème sauce, duck breast served with braised plums and Mache rosettes, buffalo tenderloin with butternut squash ragu, prime pork chop with fava beans and artichokes and Armenian Nazook Gata pastry with kiwi berry, raspberries and clotted cream vanilla custard are featured. “For years Canary has provided its guests with an upscale, innovative dining experience with a commitment to Texas products and award-winning steaks,” said Chef/owner of Canary by Gorji Mansour Gorji. “The Mediterranean aspect of my menu will now showcase delicacies that have gained momentum in Europe and New York allowing diners in Dallas to satisfy their discerning palates like never before.” Gorji’s Texas dishes with New Mediterranean twists include his award-winning ribeye steak with pomegranate crème sauce and fresh pomegranates and his “catfish goes Mediterranean.” His “New Mediterranean” cuisine is upscale, modern cooking using prime cuts of meat with abbreviated cooking times to bring out the natural flavor of food. Canary by Gorji is a member of the Texas Department of Agriculture’s Go Texan program, which promotes a variety of businesses that sell homegrown and house-made products (www.gotexan.org). Chef Gorji’s own product line, Gorji Gourmet, includes sauces, primers and dressings for purchase at Canary by Gorji New Mediterranean Steak & Seafood, metroplex Whole Foods Market®, area gourmet stores and www.gorjigourmet.com. The 10table Addison restaurant offers a boutique wine selection and is open for dinner Tuesday – Thursday, 5-9:30 p.m. and Friday – Saturday, 5-10:30 p.m. For more information call 972 503 7080 or visit www.canarybygorji.com December 16, 2011 May 2012 Issue Gorji’s Championship Steak Recipe in New Texas Cookbook (2010) This homage to the Lone Star State’s most irresistible steaks showcases hundreds of recipes. Featuring beautifully photographed offerings from steakhouses, ranches, and restaurants throughout the state, this volume takes readers on a ride down the Chisholm Trail through the history of Texas’ steak culture. The first chapter is devoted exclusively to steaks. The cooking methods and styles are as varied as Texas. Featured recipes include chili-cheese enchiladas topping a char-grilled rib-eye steak from Chef Gorji with Whole Foods End Cap Gorji Gourmet Product Display 5100 Belt Line Rd., Ste 402, Dallas Texas 75254 • 972-503-2277 [email protected] • www.gorjigourmet.com Sauces, Dressing, Primer, Dip “In creating Gorji Gourmet, I wanted to create a product line for home use that would be the base for gourmet meals without spending hours in preparation.” These sauces, dipping oil/marinade, dressing and dip are the same bold and flavorful products that he uses in his kitchen at Canary By Gorji Mediterranean Steak and Seafood. Gorji Gourmet Foods can be purchased at Dallas/Fort Worth area Whole Foods Market®, Jimmy’s Food Store, Bolsa Mercado, artizone, Canary By Gorji and online at www.canarybygorji.com/ gorjigourmetsite/order.htm • • • • • Pomodoro Sauce Puttanesca Sauce Marinade & Dipping Oil Primer Pomegranate Champagne Vinaigrette Spicy Remoulade Phone: 972.503.2277 Email: [email protected] Cooking With Gorji DVD Learn Gorji’s techniques for award-winning recipes. Gorji’s Crispy Skillet Pizza with Pomodoro Sauce, Pork Chop grilled with Dipping Oil & Marinade Primer, Fig Salad dressed with Pomegranate Champagne Vinaigrette, Shrimp, Scallops & Pasta with Puttanesca Sauce. 5100 Belt Line Rd., Ste 402, Dallas Texas 75254 • 972-503-2277 [email protected] • www.gorjigourmet.com Product Descriptions Pomodoro Sauce Fresh, clean tasting pizza and pasta sauce. Puttanesca Sauce Spicy pasta and pizza sauce. Simply heat and use on pizza, pasta, meat, seafood and vegetables or as a dip. Simply heat and use on pizza, pasta, meat, seafood and vegetables or as a dip. INGREDIENTS: Vine-Ripened Tomatoes, Fresh Garlic, Salt and Imported Olive Oil. INGREDIENTS: Vine-Ripened Tomatoes, Kalamata Olives, Fresh Basil, Fresh Garlic, Imported Olive Oil, Capers, Salt and Cayenne Pepper. Pomegranate Champagne Vinaigrette A sparkling dressing for salads and a marinade Dipping Oil & Marinade Primer A wonderful dipping oil that also readies your meat and seafood for grilling. Shake well before each use. Use as a dressing with your favorite salads or as a marinade. INGREDIENTS: Champagne Vinegar, Balsamic Vinegar, Pomegranate Puree, Imported Olive Oil and Black Pepper. For Meat, Seafood & Vegetables. Grilling, Broiling & baking: Brush on both sides and let sit 15 minutes. Pan Searing: Pour two tablespoons in saute pan and add a dab of butter. Dipping: Just add parmesan. INGREDIENTS: Imported Olive Oil, Salt, Pepper and Infused Herbs. Spicy Remoulade Tangy accompaniment spread for seafood, sandwiches and pork. Serve with poultry, pork, game, seafood and sandwiches. INGREDIENTS: Mayonnaise, Lemon Juice, Capers, Cayenne Pepper. Manufactured by Gorji Gourmet Foods ® www.gorjigourmet.com DallasNews.com Wednesday, April 15, 2009 DallasNews.com Wednesday, April 15, 2009 December 16, 2011 FEBRUARY I PAGE 6 I 2007