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Chicken, Water Chestnut, and Scallion Yakitori

IT'S ALWAYS PARTY TIME at Lawry's The Prime Rib, especially this year, as we celebrate the 70th anniversary of our Beverly Hills restaurant's founding. Executive Chef Walter Eckstein shares one of his fabulous hors d'oeuvres recipes, perfect for your own summer parties at home. Chicken, Water Chestnut, and Scallion Yakitori Yields 12 hors d'oeuvres For marinade:½ cup soy sauce½ cup dry sherry2 tablespoons sugar1 tablespoon fresh ginger, minced1 clove garlic, mincedSalt and fresh ground black pepper Combine all of the ingredients above. Bring to boil and simmer 5 minutes. Set aside to cool. For chicken:12 wooden skewers cut to 4" lengths (soak in water to avoid burning)8 boneless, skinless chicken thighs cut into thirty-six 1½-inch pieces2 bunches scallions, white and...

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Country Style Pork Chops

Tam O'Shanter executive chef Oscar Pacheco shares his recipe for a hearty dish that's sure to banish the winter blahs. Chef Oscar's Country Style Pork Chops Serves 4 4 ten-ounce pork chops, bone-in1 tablespoon olive oilOrange GlazeJuice of 6 oranges1 cup sugar1/4 cup apple ciderMushroom Sauce1/4 pound button mushrooms, sliced 1/4 cup red onion, chopped1 tablespoon fresh basil, chopped 1 tablespoon fresh thyme, chopped 1 cup beef stock1/2 cup red wine1/4 cup heavy creamSalt and pepper to taste Prepare the Orange Glaze: In a small saucepan, mix orange juice, sugar and apple cider. Bring to a boil, then lower heat and, while stirring, reduce until thick. Set aside. Cook the chops: Preheat your oven to 400 degrees. In an ovenproof...

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Tempting and Timeless – C.C. Brown’s Original Hot Fudge Sundae

The original C.C. Browns’ Hot Fudge Sundae started from humble beginnings more than a hundred years ago. Today, it’s one of our most popular desserts. Our CC Brown's Sundae is always prepared tableside with vanilla ice cream in a silver bowl, topped with hot fudge sauce poured from an individual pitcher, hand-chopped roasted almonds and whipped cream.  OVER THE LAST TWENTY YEARS, Lawry’s guests have delighted in our signature C.C. Brown’s Hot Fudge Sundae. In 2015 alone we dished up over 23,000 servings of this popular dessert. Like Lawry’s The Prime Rib, C.C. Brown’s is a multi-generational family business with a rich history — almost as rich as the creamy Fudge Sauce chocolate lovers crave. tourists, locals and celebrities drawn...

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Makes 4 appetizers4 one-ounce pieces of beef tenderloin1/2 poblano chile1/2 red bell pepperUse a tenderizing hammer or mallet to pound the tenderloin pieces into a uniform thickness. Set aside. Remove the seeds from the peppers, julienne, and lightly saute in olive oil. Let cool. Wrap the peppers in the beef and secure with a toothpick. Pan saute over medium heat until thor­oughly cooked. Salt and pepper to taste.Have fun experimenting with different dipping sauces. I especially like serving bearnaise sauce or a chipotle aioli with this appetizer.Chef Oscar Says …“You can purchase 4 ounces of tenderloin and carve it into I-ounce slices to make this appetizer. But if you like beef as much as I do, consider buying a whole...

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