Jalapeno-Mac-n-Cheese

Kirby’s knows steak. So much so, we include it in the name, Kirby’s Steakhouse. However, don’t make the mistake of thinking Kirby’s focuses so much on steak that we don’t care for the other meal components.

Each of the 18 a la carte items printed on the menu are available every day and crafted to make the meal you eat a memory making experience.

You might think there’s no way to choose the right side since there are so many to choose from, but don’t fret.  The chefs and staff at Kirby’s are trained to help you choose the right combination, no matter what main dish you choose.

Pair your meal like a chef

Clarence Alexander, the chef at the Kirby’s Woodlands location, shared a few pro-tips to help you prepare for your next meal at Kirby’s.

“The first thing you decide is what the protein is going to be,” Alexander said. “If the steak is a fattier steak, you are going to want something green to go with it. It will help break up the richness of the protein.”

For instance, if you order a Prime “Cowboy Cut” ribeye steak there are several options from which to choose. For something green, you might choose grilled rosemary zucchini.Grilled rosemary zucchini on a white plate

Another green option could be the fresh broccoli. If broccoli isn’t an option you’re interested in, maybe you’ll like the fresh sautéed vegetables, fresh asparagus, or the creamed spinach. These green vegetable dishes increase the overall experience of your meal.

fresh broccoli on a white plate on a red tablecloth

“You would go with something richer as a side if you choose a less fatty steak,” Alexander said. “Choosing your protein can depend on the style of wine you are interested in or the season – but in the end, you’ll choose your side based on the richness of your protein.”

If you decide to pick the Blue Ribbon Filet Mignon, you could choose the French fries or the baked potato.

french fries in silver cup on a white plate on a red tablecloth

 

Another perfect side for a leaner protein pairing is one of Kirby’s signature macaroni and cheeses, which you will definitely want to try. Choose from the lobster, jalapeno, or traditional macaroni and cheese and your filet will have a wonderful partner.

a plate of macaroni and cheese topped with jalapeno and bacon slices

Side notes about sides

No matter what steak you decide to devour, we offer a wide variety of ways to spice up your main dish. To enhance the flavor at Kirby’s you can choose the Cognac Pepper sauce or the Roquefort sauce. “We also have the Cabernet poached mushrooms which will compliment any steak on our menu,” Alexander said.

Our chef is also fond of the Susie’s Famous Mashed Potatoes. “She adds sour cream and cream cheese to make them both rich and decadent,” Alexander said.

The last bit of advice from the chef is not to overlook the mushroom risotto. The Cabernet poaching liquid is added to the risotto and made for each individual order.

If you feel as though you could use some more practice pairing your sides with your steak of choice, let Kirby’s help you. Make a reservation at any one of the three Kirby’s locations today.

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Kirbys Seafood Salad

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Trefethen Wine Dinner April 12th!

Join us for an exciting wine dinner featuring Trefethen Wines!

Guests will be welcomed to mix and mingle before sitting to enjoy a delightful five course dinner, custom created by the talented Chef Clarence Alexander & culinary team to pair with five additional Trefethen varietals.

When: April 12th, 2017    –    7:00 pm

Where: Kirby’s Steakhouse    –    1111 Timberloch Place, The Woodlands, TX 

What: 5 course dinner

How Much: $110 per person (excluding tax & gratuity)

How? Call 281.362.1121 to reserve your seat. 

“One Family, One Estate,One Passion”

During his decades as a key executive for Kaiser Industries, where he helped construct the San Francisco-Oakland Bay Bridge and the Hoover and Shasta dams, Eugene Trefethen and his wife Catherine entertained frequently, with scotch the socially mandated beverage of choice. But at family and business dinners, Catherine, a gifted chef and gardener, made sure the table was laden with good food – including fresh vegetables from her garden – and fine wine. When Gene retired in 1968, the wine-loving Trefethens moved to Napa Valley – then considered an agricultural backwater – where they purchased six small farms and the ramshackle 19th-century Eschol Winery, creating a 600-acre wine estate. At the time, there were fewer than 20 operational wineries in Napa Valley and many of its vineyards were on life support. Where others saw ruin, however, the visionary Trefethens saw enormous potential.

The couple’s intention was to sell all their grapes, but their son John had other ideas. While studying at Stanford University’s Graduate School of Business, John began making small batches of wine in the basement of his parents’ Napa home. (John’s original foray into fermentation, a batch of apple cider, went explosively awry in a friend’s dorm room, one of many teenage escapades that earned him an enduring reputation as a mischief-maker.) His initial efforts, using trash cans as fermentation tanks, were unpromising. Yet, in 1973, aided by his new bride Janet, John produced Trefethen Vineyards’ first commercial wine. Just three years later, the winery’s 1976 Chardonnay earned “Best Chardonnay in the World” honors at the 1979 Gault Millau World Wine Olympics in Paris. That accomplishment, coupled with John’s good business sense and determination to create a world-class wine estate, put Trefethen Vineyards on the global fine wine map.

Today, John devotes himself full-time to the family winery, inspiring the Trefethen team with his jocularity and still-youthful energy. A talented race car driver, he often spends weekends at the track lapping drivers half his age.

As Trefethen came to prominence during the 1970s, Janet Trefethen took responsibility for the winery’s marketing efforts, becoming one of the wine industry’s first female executives. Having grown up on a Northern California rice farm, Janet knew agriculture and was an accomplished horsewoman, yet she was initially greeted with derision in the heavily male-dominated world of wine. Her savvy and sparkling personality, however, soon won hearts and minds throughout the industry, establishing her as one of California’s most engaging wine personalities. Along with Catherine Trefethen and several other female vintners, Janet also pioneered the promotion of wine with food, creating the groundbreaking Napa Valley Cooking Class in 1973.

Janet still works later at the winery than anyone – among other things, she designs every Trefethen wine label – yet she still finds time to cook dinner for her family and exercise her beloved cutting horses. Among the nation’s top female cutting horse riders, she’s earned a rare belt buckle from the Cowgirl Hall of Fame and was among the top five-ranked riders in the world in 2005.

John and Janet’s children, Loren and Hailey, now work (voluntarily!) at the winery full-time. Having literally grown up in the middle of the family vineyard, the siblings have traveled widely with their parents throughout the world’s leading wine regions. A graduate of Stanford University, Loren joined the winery in 2007 and has spent several summers immersed in vineyard and cellar operations, including a memorable harvest at famed Chateau Petrus in Bordeaux. He also is injecting new energy and ideas into the marketing and sales departments, with a focus on promoting direct and export sales of Trefethen wines. Hailey, who graduated from Santa Clara University in 2008 with a degree in Biological Anthropology, helped her parents chair the 2009 Napa Valley Wine Auction and wears a variety of hats, from marketing to production, even beekeeper of the estates bee hives. She currently works in viticulture & winemaking operations.

Hailey and Loren are often found together hatching schemes to make life at Trefethen even more exciting. Just as John and Janet took the reins from Eugene and Catherine in the 1970s, Loren and Hailey are poised to put their generation’s stamp on the Trefethen credo of “One Family, One Estate, One Passion.”

Trefethen Family Vineyards

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