Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.




Summer Gazpacho

Morton's Steakhouse Recipe

2 lb very ripe tomatoes, seeded and peeled or 1 large can of plum tomatoes
2 cups fresh cucumbers, finely diced, seeded, partially peeled
1 1/2 cup Vidalia onions, chopped
2 cups very ripe tomatoes, cut in half inch cubes, seeded
2 cups red and/or green peppers, seeded and chopped medium fine
1/2 cup celery, chopped fine
1/2 cup chopped red radishes
1/2 cup fresh coarsely minced cilantro plants
1/2 cup balsamic vinegar
1/4 cup fresh lime juice
1 tablespoon sugar
finely chopped jalapeno pepper and/or hot sauce to taste
1 large clove garlic, minced
1/2 cup olive oil

Add all ingredients together. Serve very cold with a dollop of crème fraîche or sour creme in center of bowl. Add grilled shrimp or scallops if desired.

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