STEAKS
magazine
PUBLISHER
Luxury Chamber Media Grou
EDITOR
Jay Parnassa Shapiro
FASHION EDITOR
Juliana Labonte
TRAVEL EDITOR
Christina RicciCampagnone
CONTRIBUTING COLUMNISTS
Jay Berman
James Loretz
Claude Luciani
Venus Baratta
John P. Contini
Kyle Cavaliere
PRIMEiere ISSUE
Gordon Ramsay Arrives in Saint Louis
Chef Ramsay Brings Menu Inspired by His Global Travels to Brand's First St. Louis Restaurant
Four Seasons Hotel St. Louis, in collaboration with Horseshoe St. Louis, announces the opening of Ramsay's Kitchen By Gordon Ramsay, the first restaurant in St. Louis from multi-Michelin-starred Chef Gordon Ramsay. Inspired by Chef Ramsay's travels abroad, the Ramsay's Kitchen concept takes guests on a global culinary journey.
"St. Louis is an incredible foodie destination, with its own vibrant Midwest flavors and influences," said Gordon Ramsay. "I'm delighted to open Ramsay's Kitchen at Four Seasons Hotel St. Louis, a stunning restaurant with amazing views of the Gateway Arch and famed Mississippi River. It really is the perfect location for family celebrations, date nights and breaking bread with friends."
Located on the hotel's eighth floor, Ramsay's Kitchen St. Louis offers a breathtaking backdrop of the iconic Gateway Arch and mighty Mississippi River. With a capacity to accommodate more than 250 guests, the restaurant's spacious layout includes a bar and lounge, the main dining room with a seasonal patio, two private dining rooms and the outdoor RK Bar, providing a perfect setting for a memorable dining experience.
Celebrating Chef Ramsay's renowned dishes and introducing new favorites, Ramsay's Kitchen offers an elevated yet approachable menu. Guests can enjoy signature entrees such as Chef Ramsay's legendary Beef Wellington, delectable Crispy Skin Salmon, the crispy Fish and Chips, and mouthwatering Pan Seared Scallops. Starters include his buttery Parker Rolls, Tuna Tartare, Jumbo Lump Crab Cake, and his unique twist on a local fan favorite, STL Style Ribs. The dessert menu features British classics such as Chef's signature Sticky Toffee Pudding and Strawberry Eton Mess, as well as new takes on timeless confections like Chocolate Tart and Vanilla Mascarpone Cheesecake.
"The Four Seasons Hotel St. Louis team is thrilled to welcome Chef Ramsay to St. Louis and excited for both locals and hotel guests to enjoy his internationally inspired menu," said Alper Oztok, General Manager of Four Seasons Hotel St. Louis. "Reflecting Chef Ramsay's relentless pursuit of excellence, this restaurant offers elevated cuisine in a sophisticated setting. It is a fantastic addition to the hotel, bringing fresh creativity and innovation that further heightens the overall guest experience."
"Our Caesars Rewards guests have long loved Gordon Ramsay and the incredible restaurants he's brought to life at our properties across the country," said Brian Marsh, SVP and General Manager of Horseshoe St. Louis. "Chef Ramsay has a remarkable way of interpreting local tastes through the lens of his incredible culinary talent and signature style to create something truly one-of-a-kind and we can't wait to see that come together at Ramsay's Kitchen in St. Louis."
Designed by California-based architecture and interior design firm AO, the restaurant decor features a warm color palette of navy blue, sienna, and cream enhanced by rich furnishings, creating a cozy and intimate setting. The design elements evoke the warmth and effortless sophistication of Gordon Ramsay's cooking style, along with his bold persona. At the same time, they pay homage to the local culture and landscape with design finishes native to the region. There is also a strong focus on elements that reflect the surrounding rivers, such as in the custom carpeting and bespoke artwork.
Oceania Cruises Announces Giada De Laurentiis as Brand and Culinary Ambassador
Oceania Cruises, the world's leading culinary- and destination-focused cruise line, is embarking on a new journey, announcing celebrated Italian-American chef, author, restaurateur and Emmy award-winning food personality Giada De Laurentiis as its Brand and Culinary Ambassador
De Laurentiis will also co-chair the line's new Culinary Advisory Board alongside renowned chef Jacques Pépin, a founding member of Oceania Cruises' culinary team and the line's original Executive Culinary Director
The Culinary Advisory Board will focus on guiding, developing and reinforcing Oceania Cruises' commitment to serving The Finest Cuisine at Sea® This role will include inviting acclaimed chefs and artisans from around the world to join the initiative as Oceania Cruises develops the next chapter in its culinary legacy
"Having set sail with Oceania Cruises as Godmother of Vista, I immediately connected with the line's extraordinary commitment to food and the entire dining experience," said Giada De Laurentiis. "The people were so warm and welcoming; the entire onboard experience was incredibly inviting, and everyone truly starts to feel like family Oceania Cruises' mission aligns perfectly with my own Travel and food are the ultimate ways of bringing people together – to savor unique flavors, experience different destinations and create shared memories I couldn't be more excited to expand my relationship with Oceania Cruises."
Co-Chairs De Laurentiis and Pépin will work closely with Oceania Cruises' two Executive Culinary Directors and Master Chefs of France, Chef Alexis Quaretti and Chef Eric Barale, who will play key roles in developing the scope of the Culinary Advisory Board.
"Food has forever been a universal language, transcending boundaries and bringing people, literally, to the table," said Frank A. Del Rio, President of Oceania Cruises "With a legacy deeply rooted in family and a passion for gastronomy, it seems only fitting that Oceania Cruises furthers its relationship with Giada I am thrilled that she and our culinary patriarch, Jacques, will helm our Culinary Advisory Board to further evolve and innovate, redefining the boundaries of the onboard dining experience."
Left to Right: Claudine Pépin, Chef Eric Barale, Chef Jacques Pépin, Giada De Laurentiis, Chef Alexis Quaretti, Frank A. Del Rio
The Truffle Family: Sabatino Introduces New Brand Identity
A new chapt e excellence since 1911, p ment to a family unear ogo, reimagined w
At the heart of this rebrand is the unveiling of a new Sabatino logo, marking a bold move for a company that has thrived on tradition for over 110 years. "No detail was overlooked," said Federico Balestra, Sabatino's C.E.O. and third-generation family owner, highlighting the meticulous approach to the brand evolution. "Each element reflects a dedication to preserving tradition while embracing a dynamic and modern identity for the future " From the foundational letters used to the shapes they form and the words they create, each detail respectfully nods to the truffles at the foundation of Sabatino's legacy of excellence
The evolution of Sabatino includes ushering in new brand assets as well as a deepening of all that makes the family brand so special:
A New Look: A Symbol of Heritage and Elegance
Sabatino's refined logo is a work of art, embodying the deep connection to truffles, the rich Italian heritage dating back to 1911, and the lush landscapes of the Umbria region of Italy Sabatino's monogram has been carefully crafted to visually represent the origin story of truffles and the story of its growth within the roots of a tree Sabatino Tartufi has been streamlined to 'Sabatino,' and the 'The Truffle Family' identity is introduced, a nod to the rich history that defines this culinary institution The color palette of black, white, and gold exudes sophistication, paying homage to the luxury of truffles and the Italian heritage Sabatino holds dear
Truffle Runs Deep in Our Family
Sabatino's story began in 1911 when Sabatino Balestra and his wife Giuseppina opened a cozy store front in the heart of Umbria This humble venture evolved into a destiny entwined with truffles, igniting a passion for unearthing these treasures – known as "diamonds of the earth" and "gems of the kitchen" – and crafting from them premium truffle products. Today, Sabatino is the global truffle expert, still guided by the warmth of family ownership, preserved values and traditions, and an enduring passion for the art of truffle. Sabatino remains dedicated to sourcing only the finest truffles, offering a delicious range of premium truffle products.
Our World is Made of Truffle
Sabatino stands as a world-renowned expert in truffles, proudly represented by manufacturing facilities in Umbria, Italy, and West Haven, Connecticut. Sabatino's strategic offices span across Europe, Asia, and the United States, ensuring global accessibility of the truffle experience Trusted by renowned chefs worldwide
"Even after 110 years, our truffle journey is merely beginning, and we wholeheartedly invite you to join us With just a touch of truffle, you can experience the enchantment of one of the world's rarest and most cherished delicacies," continued Balestra, C E O and grandson of founder Sabatino Balestra
What's on the Horizon
Don't miss Sabatino's unveiling at the Fancy Food Show in Las Vegas, exhibiting from January 21-23 We encourage all attendees to visit Booth 2904 and savor the magic of our truffles For more information about Sabatino and the rebrand, please visit the newly revitalized www sabatinotruffles com
Berns Steakhouse, nestled in the heart of Tampa, Florid j y Bern Laxer, it quickly became synonymous with fine dining, exceptional wine, and unparalleled service. The journey of Berns Steakhouse is a tale of passion, perseverance, and an unyielding commitment to excellence
The Prime Beginning
In the mid-1950s, Bern Laxer and his wife, Gert, embarked on an ambitious journey. Their vision was simple yet profound: to create a dining experience that would elevate the standards of hospitality They acquired a small venue on South Howard Avenue, which at that time was a modest space with a handful of tables and a menu that emphasized quality over quantity Bern, a perfectionist at heart, was involved in every aspect of the restaurant He meticulously selected each ingredient, ensuring that only the finest cuts of meat and the freshest produce were used. His philosophy was that dining should be a holistic experience, engaging all the senses and leaving a lasting impression on the soul.
A Symphony of Flavors
What set Berns Steakhouse apart was its relentless pursuit of culinary perfection. The steaks, aged meticulously for weeks, were grilled to perfection, offering a tender, flavorful experience that diners would travel miles to enjoy. The menu, an extensive anthology of culinary delights, catered to every palate From succulent seafood to decadent desserts, every dish was crafted with an artist’s precision
The kitchen, often described as a symphony of flavors, was where Bern's creativity shone brightest He was known for experimenting with spices and techniques, constantly pushing the boundaries of traditional steakhouse cuisine. His dedication to quality extended beyond the kitchen; he even grew his own herbs and vegetables, ensuring that every plate was adorned with the freshest garnishes
The Cellar of Dreams
One cannot speak of Berns Steakhouse without mentioning its legendary wine cellar. What began as a modest collection soon blossomed into one of the most extensive and prestigious wine collections in the world Bern, a wine connoisseur, traveled extensively to source rare and exquisite wines, transforming the cellar into a treasure trove for enthusiasts and collectors The wine list, a tome in itself, featured thousands of selections from renowned vineyards across the globe. Sommeliers at Berns were not just servers but storytellers, guiding guests through the rich history and nuances of each vintage. The wine cellar tours became a must-experience for patrons, offering a glimpse into the meticulous care and passion that defined Bern's approach to wine
The Next Generation
After Bern’s passing in 2002, his son David Laxer took the helm, determined to preserve and build upon his father’s legacy David, who had grown up in the restaurant, shared his father’s passion for excellence Under his leadership, Berns Steakhouse continued to innovate while staying true to its roots. David introduced modern elements to the menu, incorporating contemporary culinary trends without compromising on quality. He also expanded the wine cellar, ensuring that Berns remained a sanctuary for wine lovers Through community involvement and sustainability initiatives, David honored his father’s vision of creating a dining experience that was both exceptional and responsible
A Culinary Icon
Today, Berns Steakhouse stands as a testament to the Laxer family’s unwavering commitment to excellence It is a place where tradition meets innovation, where every meal is a celebration of flavors, and where guests are treated not just as patrons but as part of the Berns family. The story of Berns Steakhouse is one of passion, dedication, and a relentless pursuit of perfection a true culinary icon in the heart of Tampa, Florida.
