New Spring Menu Features Local Products Including, Once Bootlegged, Iowa's Templeton Rye Whiskey
Spring is finally here and Kahill’s Steak, Fish & Chophouse in South Sioux City is doing its part to make it delicious. A brand new menu, with an eye on a sustainable future and the local economy, Kahill’s is at the dining forefront in 2013. Armed with local ingredients award-winning executive Chef Ryan Devitt is busy creating unique and tasty dishes in his kitchen. A thoughtful new spring menu brings a local, organic and sustainable approach to the Siouxland.
PR Log - Mar 20, 2013 - Armed with local ingredients award-winning executive Chef Ryan Devitt is busy creating unique and tasty dishes in his kitchen. A thoughtful new spring menu brings a local, organic and sustainable approach to Siouxland.
Kahill’s strives to keep products as local as possible. Seasonally Chef Ryan uses the Siouxland Farmer’s Market for fresh produce and incorporates the seasonal vegetables into the menu, along with local-sourced tortillas and other products. A fine example is the Dakota Earth Campanelle Pasta with Corriander Scallops. This dish is created with Artisan Italian pasta that made in Alcester, SD. Artisan Italian uses no hydrogenated oils, transfats, artificial colors, flavors or preservatives; the pasta is high in fiber and an excellent source of whole. It’s the perfect choice for the health conscious person who doesn’t want to sacrifice flavor.
Another spring specialty uses one of Iowa’s finest distilled products; the famous Templeton Rye Whiskey. Chef Ryan has created Templeton Beef Tips using the once bootlegged product. The Templeton Whiskey is combined with the irreplaceable perfection of Chairman’s Reserve beef creating a dish that isn’t produced elsewhere. Destined to become an Iowa classic, the Templeton Beef Tips highlight the new spring menu at Kahill’s. Only the top 10 percent of all graded cattle qualify for the Chairman’s Reserve label. Chef Ryan also offers 90-day in-house dry aged steaks.
Kahill’s signature Farm To Table Wagyu Burger is available at lunch and dinner and offers the crème de la crème when it comes to local, featuring Nebraska’s own Morgan Ranch wagyu, house brioche, matchstick fries, veal demi-glace, gruyere, seared local pork belly, a farm fresh duck egg, and house béarnaise. Waygu cattle are the American version of Japan’s kobe beef and offer exceptional marbling, smooth texture and rich taste. Morgan Ranch of Burwell, Nebraska uses no hormones or sub-therapeutic antibiotics and does not feed any of its cattle animal bi-products.
Besides beef, Kahill’s also prides itself on its fish, seafood and wild game dishes. Chef Ryan and his kitchen team invite you in to celebrate spring and create an outstanding meal for you or your group today. “Each meal is served with pride and perfection, and our staff wouldn’t have it any other way”, explains Chef Ryan.
In 2012, Kahill’s was awarded Wine Spectator magazine’s Award of Excellence; in order to receive the honor, a restaurant must have over 100 different wines that “thematically match a restaurant’s cuisine.” Kahill’s breakfast, lunch and dinner menus feature entrees prepared by inspired chefs who believe in timeless, thoughtful menu items. The restaurant sits alongside the Missouri River and offers breathtaking views creating a unique and exciting dining experience. Come and experience Siouxland’s finest dining today.
Kahill’s is located at 385 East Fourth St. in South Sioux City, Nebraska.
Reservations are not required, but please call (402) 494-5025 to reserve a special seat or a private dining room. For more information please visit www.kahills.net <http://www.kahills.net> .