Chef Garry is a native of Ireland, which makes it appropriate that he's dishing about St. Patrick's Day plans with us on News 3 Midday. Ariccia is hosting a St. Patrick's Day brunch featuring traditional dishes. Several other events are also planned. Here's a look at those, as provided by Ariccia:
St. Paddy's on the Patio at Ariccia Trattoria & Bar – March 1717th
In honor of Ariccia's Irish chef, Garry Anderson, a special taste of Ireland will be available on Sunday, March 17th. Enjoy the popular Irish favorite, Guinness and oysters, and celebrate St. Patrick's Day on Ariccia's newly renovated patio. Guests can dine on a half-dozen oysters and pint of Guinness for $13 or a dozen oysters and a pint of Guinness for $21. Special green cocktails will also be available. Come channel the luck of the Irish with Chef Garry and learn how St. Paddy's Day is really celebrated!
Easter 2013 – Sunday, March 31, Brunch in Ariccia
Live music, a scrumptious buffet, and a visit from the Easter Bunny will jazz up Easter Brunch at Ariccia Italian Trattoria & Bar. Friends and family can savor this mouth-watering feast at 10:30 a.m., 12:30 p.m. and 2:30 p.m. The price for the brunch will be $39 per person for adults and $19 for children 6-12 years old. Children five and under are free. Please call (334) 844-5140 for reservations.
Hospitality Gala at The Hotel at Auburn University – Thursday, April 11
The Hotel at Auburn University will team up with Auburn University's Hotel and Restaurant Management School to host a gala that allows the students to put into action what they have learned throughout the year. This year's event, which will benefit educational initiatives of the hotel and restaurant management program, will feature the cuisine of four award-winning international chefs and wines from four elite winemakers during a special reception as well as a seated dinner and a live auction. Tickets are $125 per person and can be purchased by e-mailing firstname.lastname@example.org.
AprilFest – Friday, April 5
Celebrate the love of great beers at The Hotel at Auburn University's third-annual AprilFest on April 5, 2013. From 5:30-8 p.m., craft brew enthusiasts will gather around the pool and in the Terrace Room to sample 24 craft beers expertly paired with small bites created by the Ariccia Culinary Team. Sure to entertain the crowds are live cooking demonstrations and music. Tickets for the event are $45 per person and can be purchased on-line at www.brownpapertickets.com or at The Hotel at Auburn University Monday-Friday. They will also sold at the door, based on availability. For additional information, please call Allison Duke at 33-821-3181.
Now, here's the recipe shared on News 3 Midday today:
Filetto alla Griglia
By Ariccia Chef Garry Anderson
Ariccia Trattoria & Bar
Chargrilled Beef Tenderloin, Herb Scented Roma Tomatoes, Asparagus Tips, Butter Roasted Potatoes, and Crimini Mushroom Sauce
Chargrilled Tenderloin Recipe
8 ounce Beef Tenderloin
Salt and fresh black pepper to taste
Butter to baste
Rub the tenderloin with olive oil and leave at room temperature for 30 minutes prior to cooking. Season the meat with salt and pepper on both sides. Mark the tenderloin on a grill for one minute then turn 90 degrees and leave for one more minute. Flip the tenderloin over and repeat the process.
Cook the tenderloin in a 400 degree oven until desired temperature is reached.
Rare – 105 degrees
Medium rare – 115 degrees
Medium – 125 degrees
Medium-well – 136 degrees
Well done – 161 degrees
Remove the tenderloin from the oven then baste it with softened butter. Allow it to rest in a warm place for five minutes, then serve.
Roma Tomato Recipe
1 Roma tomato
½ teaspoon of oregano
Salt and fresh Pepper
1 tbsp. extra virgin olive oil
Cut the tomato in half and sprinkle with salt and pepper, then drizzle with olive oil and a pinch of the chopped oregano. Place in a preheated oven at 350 degrees for 6 minutes. Remove from oven then serve.
Yukon Gold Butter Roasted Potato Recipe
1 Yukon gold potato, peeled
2 cups of chicken stock
2 cloves of garlic
2 sprigs of thyme
Half stick of butter
2 tablespoons extra virgin olive oil
Peel the potato and cut in half, lengthwise. Place the potato in a deep dish and pour the chicken stock over the potato along with one spring of thyme, shallot, and garlic and place in a preheated oven at 350 degrees for 15 minutes. Then remove from the stock and leave to cool.
When ready to serve the roast, place the potato in the oven at 400 degrees in olive oil, butter, salt, thyme. Baste every 5 minutes until golden brown and crispy.
1 teaspoon butter
Salt and pepper to taste
Blanch asparagus in boiling salted water for 2 minutes and then toss them in melted butter. Season with salt and pepper to taste and serve.
Crimini Mushroom Sauce Recipe:
4 crimini mushrooms (sliced)
1 ½ cups of heavy cream
½ stick of butter
Juice from the steak
Salt and pepper to taste
1 tablespoon of brandy
Sauté the mushrooms in half of the melted butter, then season with salt and pepper. When the mushrooms are soft, add the brandy and light on fire to burn off the alcohol. Add the cream and boil. Add the remaining butter and allow to slowly reduce, until the cream has become a coating consistency.
To serve the dish, plate the tenderloin and top with the mushroom sauce. Serve the potato and tomato on the side.