Brussels Sprouts with Bacon and Shallots, Morton’s The Steakhouse

Steak may be what’s for dinner, but bacon is what’s on the side. And how better to treat it than to fold it together with firm Brussels sprouts and shallots, then sauté them to bring out the caramelized sweetness of the sprouts and the shallots and infuse them with the smokiness of the bacon. Executive chef Lee Rizzo’s new dish, added just this summer, is served family-style for the table.

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The night was Sept. 7, 2001. The culinary community of Las Vegas and beyond came together in a ballroom at the Rio to support one of its own. Napa restaurant’s chef Jean-Louis Palladin had been diagnosed with lung cancer, and it wasn’t looking good. Upon his death just two months later, The New York Times honored Palladin as “a chef’s chef whose boundless creativity and relentless pursuit of the best and freshest ingredients set an example for countless other cooks.” His inspiration lives on today in the lives he personally touched as well as in the culinary scene at large.



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