Tour of Asia

Asian inspired dinner specials will be featured this evening.  We'll be serving dishes originating in six different countries ranging from Mongolia to Indonesia.  Check the Upcoming Events page for the full menu.

Ingredient Spotlight - Shoulder Tenderloin

Tender is not one of the first words that come to mind when thinking about cuts of beef from the shoulder.  Can a lean, flavorful, juicy steak really come from the same part of the animal traditionally associated with pot roasts, stew meat, and ground chuck?  Yes it can, and that steak is the shoulder tenderloin.

The small, juicy shoulder tenderloin (also called chuck shoulder steak, petite filet, or teres major) is a versatile, lean, and quick cooking cut from the center of the large bunch of shoulder muscles.  This is a relatively new cut, as the method for separating it out was developed in the year 2000 as part of a research project trying to find uses for under utilized cuts of beef.  Along with the shoulder tenderloin the project developed the flat iron, ranch steak, and shoulder heart cuts of beef, among others.  The shoulder tenderloin is by far most tender, second only to true beef tenderloin from which filet mignon is cut.  While it is not quite as tender as a traditional filet, it surpasses it by far in the categories of flavor and juiciness.  It is actually quite good for you too, as far as steaks go, containing 20% less calories, 1/3 less fat and 25% less cholesterol than filet mignon.

To fully appreciate the flavor and texture of this steak I would suggest having it cooked no more than

medium-rare, as the prized juices and flavor will begin to be forced out of the steak if it is cooked too long.  When preparing this steak at home be sure to have your butcher trim away all fat and connective tissue.  I would suggest cooking the steak quickly over high heat, such as a grill.  To reduce shrinkage and loss of juices, cook it whole and slice it into portions after it has rested for about five minutes.

Labor Day Brazilian Steak House

Come celebrate Labor Day at the club with our traditional Brazilian Steakhouse themed buffet.  Nearly twenty salads and sides and eight succulent cuts of meats and fish.  Check out the Upcoming Events section for the full menu.

Crab Feast!

Come out and join us next Thursday, August 14th for our yearly crab feast.  The buffet will feature Maryland style crab soup, fried chicken, a variety of shellfish, local produce, and freshly steamed Maryland blue crabs.  The full menu can be found in the Upcoming Events section. 

Reservations will be limited, so call (302) 472-3005 to reserve your table.  Hope to see you there!

Purveyor Spotlight - Bayberry Farm

Bayberry Farm was once part of the Baker Farm. Recently much of the Baker Farm was purchased by Blenheim Homes to create a new residential development that is based on two Wilmington developments, Bancroft Parkway and Wawaset Park.  The development will have many features including miles of biking and hiking trails, and up to one-third of the development is open space including a 69 acre community park. One other feature of the development is a 7 acre farm run by Toby Hagerott, Bayberry Farm.

2011 was Bayberry Farm's first year, which was a great success. Bayberry Farm grows everything because we are passionate about it. They love testing new products and varieties and are always eager to share their finds with patrons and shareholders. All the plants are started in their greenhouse on the farm with soil blocks. This eliminates the use of plastic pots.
Now the 7 acres that are Bayberry Farm are slowly being turned into a sustainable farm through the use of cover crops, green manures, and crop rotations. 

Bayberry Farm does not use any petroleum based insecticides or herbicides. Only organic sprays are used when necessary.  Plants are protected by beneficial bugs, row covers, and the use of top quality plants. Bayberry Farm uses cover crops for erosion control and soil amendment. Crop rotation is utilized to encourage diversity and to discourage disease.

So far this year we have featured tomatoes, asparagus, zucchini, summer squash, baby carrots, fresh herbs, and free range eggs all from Bayberry Farm.  

"Our goal is to provide fresh, quality food grown in a sustainable and natural manner. We recognize that we have an obligation to our community, customers, and employees to be responsible stewards of the land."       -Toby Hagerott

Father's Day

We will once again be featuring Steakhouse style additions to our menu to celebrate Father's Day.  Dry aged rib eye, bone-in Kansas City strips, prime porterhouse for two, and many more.  See the full menu in Upcoming Events.

Ingredient Spotlight - Hanger Steak

Hanger steak is a relatively lesser known cut of meat that also goes by the names hanging tender, butcher’s steak (because the butcher would frequently take this cut home to his family), and in France, onglet, where it is commonly featured on a plate of steak frites.

Unlike most other cuts of meat, there is only one hanger steak per animal.  It hangs (hence the name) between the last rib and the loin, just below where filet mignon ends, and like the filet it’s a muscle that gets little use.  This leads to great tenderness and due to the high amount of marbling, much more flavor than the filet. 

The hanger steak marinates well, slices easily, and has a rich dense flavor and texture, all of which make it a

great choice for the grill.  Hangers are not the largest steaks, or the most tender, or the prettiest, but they are one of the most flavorful and most reasonably priced.  If you decide to try them at home ask your butcher to cut out the center seam and for quicker grilling you may want them butterflied.  I would suggest a nice simple marinade, a little garlic, shallot, olive oil, wine, and herbs, and not to cook them any more than medium-rare to medium.