ORLANDO, Fla., April 16, 2013 /PRNewswire/ -- On Thursday, May 2, 74 Ruth's Chris Steak House locations will host a five-course Big Reds & Bourbons pairing dinner featuring premium red wines, bold bourbons and Ruth's Chris style Southern cuisine. The dinner will also mark the U.S. launch of Bulleit Bourbon's new 10 Year Old, Small Batch Bourbon and feature courses developed in conjunction with Joey Altman, cookbook author and celebrity TV show host.
"May is derby month and a time to celebrate with bold bourbons, big red wines and a perfectly paired Southern style menu at Ruth's Chris Steak House. We are excited to bring our guests a taste of the newly launched 10 Year Old, Small Batch Bourbon from Bulleit as well as pairings created in collaboration with cookbook author, and TV Host Chef Joey Altman," said Helen Mackey, Senior Director of Menu Strategy for Ruth's Chris Steak House.
Big Reds & Bourbons menu includes:
-First Course: Bacon Wrapped Scallops with Citrus Beurre Blanc, Couscous festival, roasted red pepper colis. Paired with Bulleit Mint Julep
-Third Course: Pan Roasted Fresh Salmon,Horseradish whole-grain mustard sauce, bacon-onion jam. Paired with Bulleit Rye
-Fourth Course: Southern Barbeque Mixed Grill, Filet Mignon with Bacon Barbeque Butter, NOLA Barbeque Shrimp, Peach Glazed & Cheese Stuffed Chicken Breast, Southwestern Mac n' Cheese. Paired with BV BeauRouge Red Blend, Napa Valley
-Fifth Course: S'Mores Cheesecake, Toasted marshmallow, chocolate graham cracker crisps. Paired with Bulleit 10 Year Old, Small Batch Bourbon
Ruth's Chris Steak House, Inc. is the largest upscale steak house company in the world, with over 130 restaurant locations around the globe. Founded in New Orleans by Ruth Fertel in 1965, Ruth's Chris specializes in USDA Prime grade steaks served in Ruth's Chris signature fashion ... "sizzling." Look for upcoming national wine dinners at www.ruthschris.com.
About Ruth's Hospitality Group
Ruth's Hospitality Group, Inc. (NASDAQ: RUTH) is a leading restaurant company focused on the upscale dining segment. The Company owns the Ruth's Chris Steak House, Mitchell's Fish Market, Mitchell's Steakhouse and Cameron's Steakhouse concepts. With more than 150 company- and franchisee-owned locations worldwide, Ruth's Hospitality Group was founded in 1965 and is headquartered in Winter Park, Florida.
Founded by Tom Bulleit, the Bulleit Distilling Co. was started more than 20 years ago with Bulleit Bourbon. In March 2011, Bulleit Rye, a straight rye whiskey, was added to the portfolio; in January 2013, Bulleit 10 Year Old Bourbon was introduced – both to critical acclaim. Bulleit Bourbon ranks as one of the fastest-growing Small Batch Bourbons in America, which Tom largely credits to word of mouth recommendations. Using only the finest ingredients available – the best grains, Kentucky's limestone filtered water, fresh from the Salt River, and a special strain of yeast – the 150+ year-old family recipe uses a large amount of rye grain, which gives Bulleit Bourbon a distinctive taste.
About Beaulieu Vineyard and Sterling Vineyards
Beaulieu Vineyard and Sterling Vineyards wines are produced by Diageo Chateau & Estate Wines (DC&E), part of Diageo (Dee-AH-Gee-O); the world's leading premium drinks business. DC&E brands also include: BV Coastal Estates, Sterling Vintner's Collection, Chalone Vineyard, Acacia Vineyard, Provenance Vineyards and Rosenblum Cellars, as well as a portfolio of new to world wines. DC&E is also a leading importer of estate-bottled wines from Burgundy. For more information about BV, visit www.bvwines.com. For more information about Sterling Vineyards, please visit www.sterlingvineyards.com.
About Joey Altman
Chef Joey Altman serves as a culinary specialist and food and wine-pairing expert for DC&E. Joey has created a dedicated Bay Area following with the viewers of his two-time James Beard Foundation award winning local cooking show Bay Café on KRON Channel 4. Nationally Joey made a splash with his TV Food network's series Appetite for Adventure, an outdoor sport and adventure show demonstrating how people can enjoy gourmet food in the great outdoors and Tasting Napa, a travelogue showcasing the best of food wine and places of northern California's wine country. Critics have described Altman's cooking as "bold," "colorful," and "sophisticated yet whimsical," with "layers of flavors." Joey's cookbook Without Reservations was published in 2008.