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| The Cracked Peppercorn Chronicle - January Newsletter |
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| Wednesday, 06 January 2010 19:38 |
January 2010 - Volume 1Happy New Year from The Cracked Peppercorn Everybody at The Cracked Peppercorn would like to thank you all for a fantastic holiday season. And would like to welcome you back in the new year. We are launching a Newsletter for our restaurant. It will be distributed once a month. Each Newsletter will contain Upcoming Promotions and Events at The Cracked Peppercorn. Also we will include recipes, interesting food and beverage facts and current and new food ideas. January PrizesBring in your January Envelopes to collect your prize. Prizes range from 10%-50% off your meal, Gift Certificates ($25, $50 and $100), you could also win a FREE Dessert, Appetizer or Brunch. If you didn't get a January Prize envelope, not to worry, we have extented our promotion. With any purchase at The Cracked Peppercorn, collect a Prize envelope that is valid until March 31, 2010.Our CommunityHelp us help local charities:1 - We offer a Brunch every Sunday from 10am to 2pm at The Cracked Peppercorn. $1.00 from each Brunch sold is donated to The Big Brothers and Big Sisters Organization of Medicine Hat. 2 - Help Expand Our Thankful Tuesday Program: Through the thankful Tuesday program, local charities can reserve The Cracked Peppercorn’s dining room, in whole or a portion, on a Tuesday evening to hold a fund-raising event. The Cracked Peppercorn will donate the use of our facility and also make a cash contribution equal to 15% of all food and beverage purchases by the organization’s guests that evening. For more information on these programs or if you have a suggestion for how The Cracked Peppercorn can get involved in our community, please call Amy Berning at 403-526-0829. "Red meat is not bad for you. Now blue-green meat, that’s bad for you!" ~Tommy Smothers Message from The ChefHow to buy the right steak: *Always buy fresh Canadian beef rated "AA" or "AAA" aged at least 21 days, but better if it's 28 days aged. Your local buthcer or grocer will be able to provide all this information. *The more marbling the better. Marbling refers to the little lines of fat running through the meat. Fat is flavour! Fat is our friend! Choosing the best cut for your taste and budget Top Sirloin - This is a nice cut with good flavour and grills beautifully. This is one of the most common cuts sold for grilling because of its lower price. This is generally quite lean. The price is lower with sirloin as it is generally the tougher of the grilling steaks. This can be overcome by marinating for 4-24hrs or hitting it with a meat tenderizer with medium strength 2-3 times per side (remember to cover with plastic wrap so the juices don't spray all over your walls!) New York/ Striploin - This is the most popular cut sold in restaurants. The flavour is good and the meat is tender with a moderate amount of fat. Price is reasonable. Rib Eye - Great steak! Very tender with fantastic flavour! This is cut from the Prime Rib Roast. It is very fatty. Whenever possible buy it with the rib bone still attached. Tenderloin - My favorite! The most tender and very lean. The flavour is not as good as rib eye or striploin but is best suited to serve with a sauce. There is no bad bite on this cut. No grisle, just soft, perfect beef. This is the most expensive. February-Now you have your steak; What do you do with it? - How to prepare the Perfect Steak -Demi Glaze Recipe for your Perfect Steak -Valentine's Day "Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat." ~Fran Lebowitz We look forward to serving you. The Cracked Peppercorn Steak Lounge In The Coast Hotel 3216 13th Ave SE Medicine Hat AB 403-526-0829 |
