With over 100 company-owned and franchised restaurants throughout the Eastern and Midwestern United States, RARE Hospitality International Inc. has a fast-growing presence in the steakhouse segment of the dining industry. This relative newcomer to the market--at scarcely 15 years in business, compared to such 1960s-era chains as Ponderosa and Bonanza--RARE's irreverent style of "cowboy cuisine" shook up the segment. By 1996, the company's core chain of LongHorn Steakhouses numbered 81 units. Following its initial public offering in 1992, the company acquired the Bugaboo Creek Steak House chain and its smaller The Capital Grille group of pricey eateries. Founder George W. McKerrow, Jr. continued to serve the company as chairman through the mid-1990s.




Bleu Ridge Salad

Crisp heart of romaine topped with tomatoes, bacon, crumbled bleu cheese, red onions and bleu cheese dressing.

Steakhouse Restaurant Recipe

Makes 4 Cups

2 cups real mayonnaise
1 cup sour cream
2 tablespoons sour cream
1/4 cup buttermilk
1 teaspoon Durkee's sauce (sold in the condiment aisle or with the dressings)
1/2 teaspoon seasoning salt
7 ounces blue cheese, crumbled (about 1 1/2 cups)
salt and pepper

In a large mixing bowl, whisk together the mayonnaise and sour cream. Add the buttermilk, Durkee sauce, and seasoned salt.Whisk until well mixed.Season to taste with salt and freshly ground black pepper and whisk again. Using a rubber spatula, gently fold in the blue cheese. Transfer to a storage container with a tight-fitting lid and refrigerate for at least a day and up to four days.

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