Morton's The Cookbook: 100 Steakhouse Recipes for Every Kitchen

(Hong Kong – June 4, 2009) – The solid elegance of a mahogany-paneled room with spacious leather booths; Engraved glass partitions and classic white tablecloths; Subdued lighting, warm brickwork, and walls adorned with celebrity photographs… While you may not be able to create the ambiance that makes Morton’s of Chicago famous around the world, you can now recreate many of its most famous recipes right at home. A new cookbook, “Morton’s The Cookbook: 100 Steakhouse Recipes for Every Kitchen” shows you how.


Authored by Klaus Fritsch, co-founder of Morton’s of Chicago, with Morton’s Vice President of Wine & Spirits Tylor Field and Mary Goodbody, nationally known food writer and cookbook editor, “Morton’s The Cookbook” features over 100 recipes for Morton’s signature cocktails, steak specialties and other main dish favorites, appetizers, soups and salads, side dishes, and delicious, decadent desserts. Each recipe is sumptuously illustrated with full-color photography throughout.



While Morton’s co-founder Klaus Fritsch has authored the successful “Morton's Steak Bible” published in June 2006, this one is different. Instead of focusing almost exclusively on Morton’s restaurant menu items, “Morton’s The Cookbook” focuses equally on wine, spirit and ale accompaniments to each recipe. It also includes mouth watering recipes specially created by Fritsch and his culinary team as well as recipes ideally suited for hosting a private party.


Because so many celebrities have frequented Morton’s over the years – such as Frank Sinatra, Jackie Gleason, Bob Hope, Richard Burton, Sean Connery, Joe Montana, Michael Jordan and Tiger Woods – it seemed natural to feature many of their favorite recipes as well as Celebrity Clip stories. Fourteen celebrities are featured including Val Kilmer, Larry King, best selling author James Patterson, famed artist LeRoy Nieman, Hall of Fame quarterback Troy Aikman and comedian DL Hughley among others.


While your dining room may not have the ambiance of Morton’s of Chicago, you can still serve up some equally delectable dinners by following any of the featured recipes. Here is a small taste of what’s on the menu – Cocktails: Morton’s Bloody Mary, The Heavenly Pear Mortini, Sazerac and the Guava Caipirissima; Appetizers: Sirloin Rolls, Smoked Salmon Wedges, Tuna Tartare and Warm Blue-Cheese Dip; Salads and soups: Maine Lobster and Avocado Salad, Morton’s Five Onion Soup and Morton’s Center-Cut Iceberg Salad; Steak: New York Strip, Rancher’s Ribeye Steak and Steak Florentine; Other steakhouse favorites: Roasted Veal Shanks, Herb-Crusted Lamb Shanks and Steak Benedict; Side dishes: Blue Cheese French Fries and Sautéed Garlic Green Beans; Desserts: Double Chocolate Mousse and Crème Brulee.


With your copy of “Morton’s The Cookbook”, you will be able to turn out Morton’s quality meals throughout the year, in your kitchen or on your patio, and win compliments from your family and guests.



“Morton's The Cookbook: 100 Steakhouse Recipes for Every Kitchen” will be available on www.mortons.com and in all 81 Morton’s restaurant worldwide, priced at HK$295. Guests who dine at the boardroom can get an extra 15% discount.



Morton’s of Chicago is located at The Sheraton Hong Kong, 4th Level, 20 Nathan Road, Kowloon, Hong Kong; Tel. (852) 2732 2343.


Cookbook Launch Helps The Hungry



As part of the launch for the new cookbook, Morton’s has partnered with Feeding America, the nation's leading domestic hunger-relief charity, and committed to raise a minimum of US$75,000. Funds will be raised from book signings, auctions and contributions in select Morton’s restaurants over the next few months and donated to Feeding America and their local food bank partners.


About the Author

Klaus Fritsch co-founded Morton’s in 1978 with Arnie Morton. Today, as vice chairman of Morton’s The Steakhouse restaurants, Fritsch is responsible for the business growth and menu development of the Morton’s locations around the world. He served as president of Morton’s The Steakhouse from 1985 to 1992. Fritsch is also the author of Morton's Steak Bible, which was published in June 2006 by the Clarkson Potter division of Random House.

Tylor Field is an internationally recognized expert on wine and spirits and winner of the highest honor from the Guild of Sommeliers Education Foundation – the Distinguished Service Award – for his outstanding contributions to wine education and wine service. Field joined Morton's in 1990 as an assistant manager at Morton’s The Steakhouse in Boston before advancing to the positions of General Manager and Regional Manager. In 1999, he was promoted to Director of Beverage Operations for Morton's, a position he held until becoming Vice President, Wine & Spirits, in 2005.


About Morton’s

Morton's Restaurant Group, Inc. is the world's largest operator of company-owned upscale steakhouses. Morton's steakhouses have remained true to its founders' original vision of combining generous portions of high quality food prepared to exacting standards with exceptional service in an enjoyable dining environment.


The Company owns and operates 81 Morton's steakhouses located in 67 cities in 28 states and 7 international locations (Mexico City, Toronto, Vancouver, Puerto Rico, Singapore, Hong Kong and Macau), as well as three Italian restaurants.


Morton’s of Chicago, Inc. is a subsidiary of Morton’s Restaurant Group, Inc., (MRT) a publicly traded New York Stock Exchange company.