|Chefs corner June 27th 2011|
Monday, June 27, 2011
Greetings from the kitchens of the Galaxy.
There is so much to tell you about that I hardly know where to begin:
There is somthing in the air...literally...in the dining rooms of the Galaxy. Sizzler platters are sending up fantastic aromas as they come to your table.
Whether it is our brined Prestige pork chop, BBQ chicken, or the unbelievable Cowboy rib steak with a splash of Bookers bourbon, it is taking steaks and chops to a whole new level.
Secondly, we have just installed a new 900 degree broiler for our new steaks and seafood items.
This will not only speed up the cooking time but maximixe the flavors by searing in the juices that can be lost on a traditional charbroiler.
Add to this, my friends, some new items....
Fresh fish and seafood ordered daily.
The flat iron steak (cut from the sholder for maximum flavor and tenderness)
The 9 ounce Omaha Stockyard Sirloin (a tremendously versitile steak that eats like anything 3 times the price)
The 10 ounce House Prime Delmonico
The hand cut "select your size" Cowboy ribsteak...
We aim to be your destination location for steaks, chops and seafood...period.
All of this, and our continued committment to provide maximum value and service to your experience has become our mission statement in the Kitchen.
Chefs Brian, Jason, Ashley (and myself ) are here to make your visit more than just another meal and we look forward to an opportunity to meet all of you.
Speaking of meeting you, why not join us at the Galaxy Golf Outting?
Space is limited....see the web site for more details...
More on that in my next corner.
Wishing you nothing but the best,
Chef Angus and the Culinary staff of The Galaxy.