Happy Summer Steak-Lovers! In our last newsletter, we were just gearing up for summer here at CUT and now, it seems that the season is upon us! As Nova Scotians, we certainly appreciate any opportunity to dine al fresco, don't we? We invite you to seize the opportunity to enjoy the urban outdoors by savouring a refreshing cocktail or one of the selections from CUT's Urban Grill menu on our beautiful new patio. Upstairs in the Steakhouse, many guests have already enjoyed dinner on our outdoor deck amidst the glow of trees adorned in hundreds of tiny white lights. It's a very romantic setting, if we do say so ourselves. (And we do!) Seinfeld Contest Details May We Suggest... Chef's Recipe - Steak Marinade   Please enjoy this edition of our CUT newsletter and feel free to send any comments or feedback our way. We look forward to seeing you - and serving you - soon! Sincerely, Melissa Carey Manager, CUT Steakhouse & Urban Grill On September 9th, the QEII Foundation will present one of the most exciting and entertaining events in Nova Scotia's history - the Nova Scotia Gaming Corporation's Comedy Cures, a benefit performance by Jerry Seinfeld in support of the new Emergency Trauma Centre at the QEII Health Sciences Centre. The event will also include 'An Evening in New York' pre-celebration at the Cunard Centre where you will be whisked away to our very own version of The Big Apple - the music, the food, the street entertainment and more. When you dine at CUT (or at our sister property, ONYX on Spring Garden), you have the chance to win tickets to this fabulous event. If you think you are on top of your game when it comes to Seinfeld Trivia, be sure to fill out the contest ballot at the end of your meal. All ballots with the correct answers will be entered into a draw. On September 2, we will draw for the winner of two tickets to the event where the winner and their guest will get the chance to experience ‘An Evening in New York’ where the main event just happens to be a legendary comedy performance by Jerry Seinfeld. This event will go down in Halifax entertainment history – wouldn’t you love to be there? Best of luck to all – and may the biggest Seinfeld fan win! Tickets for this great event may also be purchased by visiting www.ticketatlantic.com or by calling Ticket Atlantic at 902-451-1221 and using the password, EMERG. Tickets are $500 each and you will receive a tax receipt for $371.00. We encourage you to give this suggested CUT menu pairing a try the next time you dine with us. Please let us know what you think! This month, we would like to recommend the Pio Cesare Barbaresco 1998. This is a big, yet balanced wine from one of Italy's top producers. It has lots of berry and cherry up front and finishes with soft, round tannins. It pairs beautifully with our Delmonico. The Delmonico, CUT's signature 16oz steak, comes from the centre cut of the beef's rib and is dry-aged for 21 days when we receive it and then placed in our humidity/temperature controlled meat cooler for a further 14 days. The marbling from this boneless rib eye melts away under our 1500 degree broiler, to leave you with a tender, beautifully flavored steak. Enjoy! Although the raw dry aged beef *you can purchase at CUT is good-to-go with a little steak spice or even just a dusting of salt and pepper, less expensive cuts like top sirloin, bottom sirloin (including flap steaks), tri tip steaks, ball tip sirloin steaks, flap steaks and inside/top round steaks need to be marinated to help them achieve their best flavor and tenderization. Here, we feature a simple, yet classic steak marinade recipe which is suitable for making less expensive cuts tender and delicious. Thanks to Wesley Gill, our Chef de Cuisine at CUT for the recipe! * Just in case you didn't know, you can call CUT anytime to place your order for take-home raw USDA prime beef and we will package it and have it ready for you to pick up within the hour. Chef Wesley's Steak Marinade 3 tbsp. minced shallots 2 cloves minced garlic 1 tsp. cracked black pepper ½ cup rice vinegar ¼ cup soy sauce 1 tbsp. dry roasted cumin 2 tbsp. olive oil ¼ cup sweet chili sauce 1 tsp. brown sugar 2 oz. Goldschlager cinnamon schnapps Combine all ingredients and for best results, soak meat in marinade overnight.