Latest news with #MapleHospitalityGroup
09-07-2025
- General
Michelin-starred chef shares 2 steak recipes for summer
Chef Danny Grant joined "Good Morning America" on Wednesday to demonstrate two steak recipes that would make a perfect summertime meal. The chef and restaurant partner of Maple Hospitality Group has created menus at an array of acclaimed eateries in Chicago, Scottsdale, Dallas, Miami and Santa Barbara. Below, check out his recipes for New York strip steak and filet mignon. New York Strip Steak with Chimichurri and Summer Tomatoes Ingredients 12-ounce New York strip steak 3/4 tablespoon kosher salt 1/2 tablespoon ground coarse black pepper 2 1/4 tablespoon Maple & Ash Beefed Up Butter 1/4 tablespoon Maldon salt Marinated cherry tomatoes (recipe below) 2 tablespoons chimichurri (recipe below) Marinated Tomatoes 12-16 cherry tomatoes 1 teaspoon chopped garlic 1 tablespoon red wine vinegar 1 tablespoon extra-virgin olive oil Salt and pepper to taste Chimichurri 1 1/4 cups mint 2 cups each parsley, cilantro 1 cup lemon juice 1 tablespoon red chili flakes 2 cups extra-virgin olive oil 2 tablespoons salt 1 teaspoon pepper 3 1/2 tablespoons garlic 3 1/2 tablespoons garlic confit Directions For the chimichurri: Roughly chop the herbs (mint, parsley, cilantro) and combine them in a bowl. Add the lemon juice, chili flakes, extra-virgin olive oil, salt, pepper, garlic and confit garlic to the herbs. Season to taste with more salt and pepper if needed. For the marinated tomatoes: Slice the tomatoes and mix all the ingredients together. Let it sit for 15 minutes to marinate. Prepare the steak: Allow it to temper for 30 minutes at room temperature. Liberally season the steak with kosher salt and ground black pepper. Heat a cast-iron pan until very hot. Sear the steak for 4-5 minutes per side, or until your desired level of doneness is reached. Remove the steak from the heat and let it rest for 4-5 minutes to retain its juices. Brush the steak with beefed-up butter and garnish with Maldon salt before serving. Garnish with chimichurri and marinated tomatoes. On "GMA3," Grant prepared another steak recipe, this time using summer hot peppers and a garlic jus. Check it out below. Filet Mignon Summer Peppers & Hearth Oil Serves 2 Ingredients 6-ounce Masami California Wagyu Filet 3/4 tablespoon kosher salt 1/2 tablespoon ground coarse black pepper 2 1/4 tablespoons Hearth Oil (see recipe below) 1 tablespoon Garlic Jus (see recipe below) 1 tablespoon extra-virgin olive oil 2 grilled Jimmy Nardello peppers 1/4 teaspoon fresh lemon squeeze 1/4 tablespoon Maldon salt Basil, torn (garnish) Hearth Oil 1/2 cup extra-virgin olive oil 1 tablespoon Microplaned garlic 1/2 teaspoon rosemary, finely chopped 1/4 teaspoon red chili flakes 1/4 teaspoon fresh chopped oregano 1 tablespoon kosher salt Garlic Jus 1/3-1/2 cup garlic cloves (about 18-20 cloves) 1/2 teaspoon kosher salt 1 3/4 cups olive oil 1 1/2 tablespoons lemon juice 2 1/2 tablespoons ice water Directions For the Garlic Jus: Pulse garlic and salt in a food processor until minced. Add lemon juice and pulse to combine. Drizzle about 7 tablespoons of oil very slowly from the top opening of the food processor. Add 1 tablespoon of ice water. Continue alternating 7 tablespoons of oil and 1 tablespoon of ice water until the oil is finished and the garlic sauce has thickened and increased in volume. (It should look whipped and fluffy, this should/can take around 10 minutes.) For the Hearth Oil: Combine ingredients and whisk. Prepare the steak: Allow it to temper for 30 minutes at room temperature. Liberally season the steak with kosher salt and ground black pepper. Sear/grill the steak for 3-4 minutes per side, or until your desired level of doneness is reached. Remove the steak from the heat and let it rest for 4-5 minutes to retain its juices. Brush the steak with hearth oil and garnish with Maldon salt before serving. Grill the Jimmy Nardello peppers. Season with lemon and maldon salt. Plate the two sauces, peppers and tomatoes scattered around the plate. Place filet in the middle. Garnish the plate with extra-virgin olive oil, lemon squeeze, and basil. 'GMA' kitchen picks By clicking on these shopping links, visitors will leave and and these e-commerce sites are operated under different terms and privacy policies. ABC will receive a commission for purchases made through these links. SOME PRICES ARE DYNAMIC AND MAY CHANGE FROM THE DATE OF PUBLICATION. Have questions about ordering or a purchase? Click here. Amazon Zulay Kitchen Metal 2-in-1 Lemon Squeezer $16.99 Amazon Shop Now
New York Post
19-05-2025
- Business
- New York Post
Owners of luxe steakhouse opening in Trump-owned building used COVID funds for personal expenses: lawsuit
The owners of a luxury Chicago steakhouse who are opening an outpost at a Midtown tower that's partially owned by Donald Trump allegedly used federal funds meant to pay employees' salaries during COVID for personal expenses – including $2 million on Learjet, according to a bombshell lawsuit. Maple Hospitality Group, the owners behind Maple & Ash, was accused of 'fraudulently' tapping $7.6 million in Small Business Paycheck Protection Program funds, according to the civil suit brought by investors in Chicago's Cook County Circuit Court. 'The MA restaurants never received a dollar of these funds,' according to the suit, which was obtained by The Post. 4 Maple & Ash, which opened its flagship steakhouse in Chicago in 2015, is the nation's fourth-highest-grossing restaurant with more than $35 million in revenue a year. Google Maps According to the complex case, the alleged misappropriation was part of a wider pattern of fiscal wrongdoing by Maple & Ash co-owner Jerald Lasky, his brother James Lasky and by companies controlled by them. Although the lawsuit refers only to 'private jet expenses,' the Chicago Sun-Times and radio station WBEZ traced the payment for the pricey Learjet in 2021 to 'a company whose president is James Lasky.' The owners have denied the charges in the complaint, which was first filed three years ago but received little media attention outside the Windy City. As reported in The Post in February, Maple Hospitality Group signed a lease for 12,000 square feet at 1290 Sixth Ave., which is majority-owned by Vornado Realty Trust but where the Trump Organization has a 30% passive stake. Trump's position reels in more than $60 million in annual rent revenue. 4 Maple & Ash co-owner James Lasky and his brother Jerald denied using federal funds meant to pay employees' salaries during COVID for personal expenses. Maple Hospitality Maple & Ash, which opened its flagship steakhouse in Chicago in 2015, is the nation's fourth-highest-grossing restaurant with more than $35 million revenue a year. But there seems to be as much sizzle in the Chicago court as on its fancy plates. Investors who helped raise $3 million each to open Maple & Ash in Chicago and in Scottsdale, Ariz., also claim the company wrongfully used profits to fund the owners' other restaurant brands in other cities, according to the complaint. The Laskys allegedly retaliated against the investors for filing the suit by dissolving their interests in the company, according to an amended filing. 4 A Maple & Ash restaurant will be opening at 1290 Sixth Ave. later this year. J. Scott Wynn James Lasky has been sanctioned by the judge in the case for failing to comply with court orders to turn over bank records and other information. He was ordered to cover plaintiffs' $191,000 legal fees resulting from withholding information, court records show. The lawyer for the investors, Michael Forde of Forde & O'Meara, said he hoped the case would finally go to trial early next year. James Lasky's lawyer, James Stamos of Stamos & Trucco, didn't immediately respond to an email and phone call. 4 Maple & Ash's newly opened restaurant in Miami. Google Maps The hospitality group launched another steakhouse in Miami in March. Haut Living magazine said the restaurant 'brings [the brand's] signature blend of refined dining, uninhibited energy, and indulgent luxury to the Magic City.' The Big Apple opening is slated for later this year.
