Recap of Publisher’s #1 Favorite Restaurant Review - Austin’s Steakhouse

Coins clinking, slot machines ringing, cards shuffling and even people cheering are sounds you might associate when you think of a casino. But how often do you think of food? Who knew a 5 star restaurant would be inside an Indian gaming facility? Whether you’re in the mood to play the games or not, you’ll find dining at its finest at the classy Austins Steakhouse, part of Thunder Valley Casino located in Lincoln, California. Diners are pampered from start to finish. Take your time going over the menu because there are many choices of appetizers, soups and salads, side dishes, entrees and desserts. Main entrees range from $16 to $48. Austin’s also offers over 250 different wines to match any taste bud or food selection. Our California Golf Lifestyle Magazine’s “Party of 6” dined as special guests.

After we were seated and greeted by an enthusiastic wait staff, Executive Chef Christophe Ehrhart went over the menu and answered our questions as he set up his demonstration area. He proceeded to create his artwork by showing us how to make the Lump Crabmeat Tower, carefully layering each colorful ingredient proportionately and methodically. Each layer tasted pleasantly different from the other. We also sampled the Grilled Bacon Wrapped Shrimp which stopped us in our tracks (ok, we were sitting but we still stopped to look at each other in amazement!). Both are definite items to order. Several of us weren’t as fond of the Crab Stuffed Mushrooms mostly because of taste and texture. Our top pick for salads was Austins’ Steakhouse Salad which consists of finely chopped romaine, bacon, avocado, gorgonzola, tomatoes and a French dressing. It’s a large portion that could actually be a light meal for those just taking a quick break from the gaming tables.

Entrees - Come on! This is a steakhouse, so all beef selections are USDA prime, dry aged and hand cut. The recommended and most requested main dish is the Pan-Seared Rib Eye. For the bigger appetite, consider the Surf and Turf plate which consists of a large lobster tail and filet mignon steak. Party of 6 sampled the Rib Eye as well as the Veal Chop, Atlantic Salmon, Petite Filet Mignon and the Dover Sole Meuniere. The beef items were winners at the table. Don’t forget the sides! You can choose potato dishes that come in a couple of different styles. Austins’ Potatoes got a big thumbs up from a few of us. Vegetable sides include Broccoli with Hollandaise, Green Beans Almondine and Sautéed Button Mushrooms, to name a few.

Although we were so full and barely could move our mouths from all this wonderful food, the four-layered carrot cake called out to us, “Hey! What about me?” So, we answered and I must say it was all thumbs up as we passed the plate around. The creme brule was sinful, and the cup of sorbet mixed with fruit created smiles. Our Party of 6 was truly impressed with the whole evening. Thanks to Chef Christophe, the great staff at Austins Steakhouse and Thunder Valley Casino for this superb dining experience. Austins Steakhouse is open Monday through Thursday, 5pm to 10pm and Friday and Saturday from 5pm to 11pm. They participate in a number of big fundraisers yearly including Make-A-Wish Foundation’s Winter Wine and Food Fest and the National Kidney Foundation’s Chefs and Cellars event in April. To make reservations, call 916.408.8327.

Featured Recipe: LUMP CRAB MEAT TOWER RECIPE FROM CHEF CHRISTOPHE EHRHART AUSTINS STEAKHOUSE AT THUNDER VALLEY CASINO

• 16 ounces fresh lump crab meat
• 1 ounce this chopped shallot
• 2 tbsp fresh lime juice
• 3/4 cup mayonnaise
• 1 bunch chopped olives
• 2 cups diced avocado
• 1 pinch cumin
• 1 fresh lime juice
• 2 cups diced mango
• 2 tbsp honey
• 1 tsp balsamic syrup
• 1 tsp white truffle oil
• micro greens
• salt and pepper

Dice the tomatoes, mangos and avocado into 1/4 inch and keep cool in separate bowls. Dice the shallots and the chives, mix into the mayonnaise and the lime juice, add the crab meat into the mix and stir gently not to break up the crab meat. Take a mold and start layering the avocado mix with the lime juice and the cumin, then the diced tomato and the fresh diced mango mixed with the honey. Finish the top layer with the crab salad mix. Garnish with the micro greens and drizzle the white truffle oil and the balsamic syrup around the plate and serve chilled.

CHEF CHRISTOPHE’S HINT: For the mold, use a PVC plastic pipe you can buy at any hardware store and cut it yourself. The tower is about 3 inches high and an inch and 1/2 wide.