Gorji ConTEnTS

Steaks
New Mediterranean
Seafood
Quail Egg and Grilled Tomato over Veal
with Tonnato Sauce
5100 Belt Line Rd., Ste 402, Dallas Texas 75254 • 972-503-7080
Balance
mgorji@canarybygorji.com • www.canarybygorji.com
‘‘
Emphasizing tastes and flavors by
using the best ingredients, prime cuts of meat,
abbreviated cooking times and minimal spices
to allow the natural characteristics to shine—
letting the food be the star.”
Contents
Concept & Details
Biography
Press Releases
Media
Menus
Gorji Gourmet Food Products
–Gorji
Steaks
New Mediterranean
Seafood
Canary Wedge Salad with Gorgonzola and
Grilled Jalapenos
5100 Belt Line Rd., Ste 402, Dallas Texas 75254 • 972-503-7080
mgorji@canarybygorji.com • www.canarybygorji.com
Concept & Details
Canary By Gorji
New Mediterranean • Steaks • Seafood
5100 Belt Line Rd., Ste 402
Dallas, Texas 75254
972-503-7080
mgorji@canarybygorji.com
Cell 214-924-5770
Restaurant Concept – Canary By Gorji strives to create a dining experience with emphasis on food, flavors and calm
atmosphere. We are very small with only 10 tables. We do not rush you through your dinner to “turn the table” to seat more
people. Our goal is for you to have a pleasurable, relaxed time here, therefore we do not have televisions and unfortunately cannot accommodate young children. We thank you for your understanding of these things and hope you enjoy your dining experience with us.
Decor – Contemporary, Informal, Soothing, but not boring—white tablecloths.
Seating Capacity – 10 tables, 30 people
Menu Description: New Mediterranean – “Mediterranean cuisine is often considered Greek or Middle Eastern;
however I use ingredients, flavors and techniques from the dishes of many countries around the Mediterranean Sea. These also
include France, Spain, Italy, North Africa and others. I enjoy coming up with new takes on old traditions, by blending and simplifying different dishes without regard to borders. These influences can be found in the food I cook from Texas as well.”
—Gorji
Gorji takes pride in preparing your meal personally and per order. Because he strives to use the best ingredients, certain dishes
may not be available some evenings if he cannot find items on his daily trips to the marketplace that meet his standards.
Wine List Description – Many wines are from small boutique distributors and wineries. As interesting new wines
become available, they will show up on this list. As others are sold out, they will drop off this dynamic wine list.
Average Price Per Head – $45
Public Relations Contacts
Chef Gorji
mgorji@canarybygorji.com
214-924-5770
Teena McMills or Sherry Gritch
214-392-7132
teena@tastewonders.com
Steaks
New Mediterranean
Seafood
Back to Back Texas Steak Cookoff
Champion Belt Buckle Award
5100 Belt Line Rd., Ste 402, Dallas Texas 75254 • 972-503-7080
mgorji@canarybygorji.com • www.canarybygorji.com
In The News
Most Underrated Restaurant in Dallas — DMagazine 2012
Dallas Morning News Readers Pick Best in DFW 2011
Texas Steak Cookoff Champion 2004, 2005
The Big Texas Steakhouse Cookbook 2010
View online at www.chefgorji.com/canarybygorji/press/press.htm:
DBest — DMagazine
Fox 4 Good Day — Dec 2010, August 2011
Top Mediterranean in Dallas/Fort Worth — ZAGAT 2008, 2009
Steak Recipe Published — TexasMonthly, Best Steakhouse issue 2007
Chef of the Month — DHome Magazine 2006
Press Articles
Dallas Morning News
Dallas Morning News
DMagazine Sidedish Blog
Modern Luxury
View online at www.chefgorji.com/canarybygorji/press/press.htm:
DMagazine
Texas Monthly
Where Magazine
Dallas Observer City of Ate Blog
Paper City
Advocate
Fort Worth Star Telegram
“Canary chef-owner
Mansour Gorji again
knocked off the big boys in
the steak business, taking
first place at the second
annual Texas Steak Cookoff in Hico. Lonesome Dove
chef-owner Tim Love of Fort
Worth placed second. Third
went to Morton’s Steakhouse
chef Manuel Gutierrez.”
Steaks
New Mediterranean
Seafood
Celery Root, Carrots, Petite Green Peas and Mint Salad
Dressed with Olive Oil and Lemon Juice
5100 Belt Line Rd., Ste 402, Dallas Texas 75254 • 972-503-7080
mgorji@canarybygorji.com • www.canarybygorji.com
Dinner Menu
nn
Appetizers
Tzatziki . . . 5.
Tabbouleh . . . . 5
Hummus . . . 5 Dolmades . . 5
Mediterranean Mezze - platter of all 4 above . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Canary’s Escargot- in pomodoro with gorgonzola & mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Roasted Garlic &Bulgarian Feta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Duck Giblets & Ragu - over mashed potato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Baked Eggplant - with pomodoro, mozzarella & toasted Barbari flat bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Butter Seared Lamb Brain & Green Garbanzo Provencal - lamb brain boiled & seared with red onion & tomatoes . . . . . . . . . 10
Veal Tonnato, Grilled Tomato & Quail Egg with pureed tuna, capers & anchovy sauce served traditionally at room temperature . . . . 10
Barbecued Veal Ribs - with pomegranate reduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
San Daniele Prosciutto, Baby Spinach & Filet of Chicken Thigh - with Valdeon creme sauce . . . . . . . . . . . . . . . . . . . . . . . 9
nn
salads
Celery Root Salad - with carrots, petite green peas and mint . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Artichoke - mixed greens, kalamata olives, mushrooms, & garlic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Caesar - prepared traditionally with fresh egg yolk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Baby Spinach & Fresh Berries - pomegranate champagne vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Canary’s Wedge - San Daniele prosciutto, gorgonzola dressing & grilled jalapeno . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
nn
entrees
Prime Beef Tenderloin - 8 oz .. . . . . . . . . 36
Tenderloin & Ribeye are served with gorgonzola garlic
mashed potatoes & vegetables
Prime Ribeye -14 oz........................ 36
Gnocchi with gorgonzola creme OR gnocchi with pomegranate creme
instead of gorgonzola garlic mashed potatoes add.. . . . 6
Boneless Veal Chop - 8 oz
served with gnocchi pomegranate creme sauce & vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Colorado Lamb T-Bone - 16 oz - served with tabbouleh and tzatziki . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Bone-In Pork Chop - with gorgonzola mashed potatoes and remoulade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Beef Anar - prime beef tenderloin tips pan-seared with red onion & mushroom in a pomegranate creme with gnocchi . . . . . . . . . . . . . . . . . 25
Butter Seared Shrimp - with gnocchi, butter & sage .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Rainbow Trout - pan-seared - with white wine, lemon, capers and barberries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Pan Seared Catfish - on a bed of artichoke salad, vegetables & grilled chilled avocado . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
“I take pride in preparing your meal personally and per order. Because I strive to use the best ingredients, certain dishes may not
be available some evenings if I cannot find items on my daily trips to the marketplace that meet my standards for you.”
Steaks
New Mediterranean
Seafood
90% Chocolate Tear Drop with Blackberries,
Strawberries, Custard and Toasted Pistachios
5100 Belt Line Rd., Ste 402, Dallas Texas 75254 • 972-503-7080
mgorji@canarybygorji.com • www.canarybygorji.com
Prix Fixe Menus
These $39 prix fixe menus will change every few weeks. They will often feature ingredients I find in local markets and specialty
stores on my daily shopping trips. This will allow me to offer you some of these items that are only available in the markets for a
very short time. Some examples below.
First Course
Veal Bacon and Mache Rosette dressed
with olive oil and lemon juice
Second Course
Squid Ink Gnocchi & Pan Seared
Shrimp with grilled vegetables
Third Course
Texas Rio Star Grapefruit & Ice Cream
with Texas Homestead Portejas fortified wine
First Course
Sauteed Filet of Chicken Thigh with
San Daniele prosciutto, fresh spinach &
Valdeon sauce
Second Course
Pan Seared Catfish covered lightly with
housemade bread crumbs with tabbouleh, grilled chilled avocado
Third Course
Chocolate Liqueur Cake & fresh berries
First Course
Texas Quail Breast with white wine,
honey, barberries & spinach
Second Course
Pan Seared Australian Barramundi & Shrimp on bed of puttanesca
Third Course
Ice Cream Topped with Pomegranate,
white wine reduction
First Course
Lamb Lettuce & Black Cherries
Second Course
Pan Seared Rainbow Trout with keffir,
kalamata olive, basil sauce, Peruvian
potatoes and snap peas
Third Course
90% Dark Chocolate Teardrop &
Custard
First Course
Panzanella Salad
Second Course
Butter Seared Branzino (Whole Fish)
with Artichokes & Shrimp with barberries, shallots, & chablis sauce
Third Course
Persimmon stuffed with four berry
sorbet
First Course
Artichoke Hearts Stuffed with Housemade Sausage in Valdeon creme sauce
Second Course
Cold Water Lobster, Shrimp, Clams &
Mussels Fra Diavlo
Third Course
Four Berry Sorbet topped with fresh
pears & raspberries
First Course
Seedless Watermelon with Bulgarian
Feta and fennel chives
Second Course
Pan Seared Black Cod with sour cherry,
shallot, white wine sauce
Third Course
Armenian Nazook Pastry
with kiwi, seasonal berries & custard
First Course
Fava Beans & Campari Tomato Salad
with dill & artichokes
Second Course
Grilled Scaloppine of Veal & Shrimp
with gnocchi gorgonzola
Third Course
Cafe Glace with shot of espresso, ice cream and dark chocolate
First Course
Fresh Monterey Bay Sardines
over Tabbouleh
Second Course
Pork Tenderloin with Peruvian purple
potatoes, gorgonzola creme, mushrooms & red onion
Third Course
Sesame Barazeh Cookie Ice Cream
Sandwich with melted dark chocolate
First Course
Deep Fried Baby Indian Eggplant with
gorgonzola pomodoro sauce
Second Course
Pan Seared Swordfish Loin with shallots, barberries, Turkish figs & white
wine
Third Course
Vanilla Ice Cream with Gorji’s housemade pomegranate puree
First Course
Pita Pizza with wild boar, quail breast,
oyster mushrooms & mozzarella
Second Course
Lamb T-Bone with Elephant Garlic
yogurt and fingerling potatoes
Third Course
Cafe Glace with espresso, ice cream,
whipped creme & 90% dark chocolate
First Course
Grilled Chilled Avocado & Poached
Shrimp with slightly spicy pomodoro
Second Course
Buffalo Tenderloin & Oyster Mushrooms with pomegranate creme sauce
Third Course
Vanilla Ice Cream with Figs & Pistachios
Steaks
New Mediterranean
Seafood
Canary By Gorji
5100 Belt Line Rd., Ste 402, Dallas Texas 75254 • 972-503-7080
mgorji@canarybygorji.com • www.canarybygorji.com
Wine Menu
Glass Bottle
Red Wines
Canary Red 2010 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 . . . . . 28
Ercavio Roble 2009 (Spain) 100% Tempranillo, intense, dark ruby/purple color, smooth finish with no hard edges . . . . . . . . . . . . . . . . . . . . . . . . 8 . . . . . 32
Havenscourt Pinot Noir non vintage (Lodi, California) 100% Pinot Noir, raspberry, cherry and hint of oak with a smooth finish . . . . . . . . . . . . . 8 . . . . . 32
Uvaggio Primitivo 2009 (Lodi, California) 97.5 Primitivo, 2.5% Barberra, fruity, aromas of current, pomegranate & raspberries . . . . . . . . . . . . . 8 . . . . . 32
Sol Eterno Malbec 2007 (Mendoza, Argentina) 100% Malbec, aromas of blackberries, plums and mocha . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 . . . . . 36
Castell del Remei 2005 (Spain) 65% Tempranillo, 20% Merlot, 15% Cabernet, nearly opaque, medium bodied
with cherry, sweet bourbon spice and hints of vanilla and mocha . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.. . . . . 36
Galil Shiraz Cabernet 2008 (Galilee Mountain, Israel) 50% Shiraz, 50% Cabernet , aged 10 months in American oak,
peppery notes (characteristic of shiraz) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 . . . . . 36
Massaya 2007 - (Bekaa Valley, Lebanon) - 40% Grenach Noir, 30% Cinsault, 15%Cabernet Sauvignon,
15% Mourvedre Medium bodied with elegant and long finish with spicy & oak presence . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 . . . . . 40
Alpha Estate Xinomavro 2007 (Amyndeon, Greece) grapes similar to Nebbiolo with complex characteristics and round tannins,
aged 12 months in french oak . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 . . . . . 40
Cummins Road, Pinot Noir 2010 (Oregon) Lively with red plums and cherry fruit characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 . . . . . 44
Valle Perdido Reserve Malbec 2007 (Patagonia, Argentina) 100% Malbec, deep purple hue with blackberry and rose petals nose . . . . . . . . . . . . . . . . 11 . . . . . 44
Peju Merlot 2007 (Napa Valley, California) 84% merlot, 13% petit verdot, 3% Cabernet Sauvignon, layers of cocoa, blackberry &
cranberry, wonderful tannin structure, long & smooth finish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 . . . . . 56
Peju Cabernet Sauvignon 2007 (Napa Valley) 79% cabernet, 12% merlot, 9% petit verdot, cherry, nutmeg & toffee, round finish . . . . . . . . . . . 15 . . . . . 60
Chateau La Fleur des Graves 2007 (Bordeax. France) 50% Cabernet Sauvignon and 50% Merlot, aged 12 months in french oak,
elegant and balanced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 . . . . . 60
Esporao Reserva 2008 (Alentejo, Portugal) 40% Aragonês, 30% Cabernet Sauvignon, 30% Trincadeira, ripe fruit and vanilla . . . . . . . . . . . . . . 15 . . . . . 60
Cascina Bruni Barolo Bricco Rosso 2006 (Piemonte, Italy) 100% Nebbiolo, red currants, figs, chestnuts & truffles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
Kavaklidere Kalecik Prestige 2008 (Ankara, Turkey) 60% Karasi, 40% Syrah, rich fruit flavor, round with soft tannins . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
Merriman, Pinot Noir 2010 (Yamhill-Carlton, Oregon) Cherries, spiced vanilla chai and undertones of white
truffles with silky tannins. Given the extra five days for harvest makes this wine a must try . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
La Vista Cabernet Sauvignon, Stage Coach Vineyard Napa Valley 2005 (California)
winner of three gold medals - black & red fruit with chocolate notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
Brigaldara Amarone Della Valpolicella 2007 (Verona, Italy) one of the best Amarones I has ever tasted . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
white Wines
Canary White 2010 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 . . . . . 28
Quinta de Romiera, 100% Arinto 2010 (Portugal)
aroma of pineapple and melon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 . . . . . 32
Regio Classic Dry Rose 2010 (Eldorado County, Calif) blend of 32% Syrah, 21% Cabernet Sauvignon, 19% Grenache,
17% Zinfandel, 6% Mourvedre, 3% Merlot and 2% Cinsault, fragrant and dry with distinctive characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 . . . . . 32
Lacryma Christi del Vesuvio Non Vintage (Campania, Italy) 80% Coda di Volpe, 20% Falanghina, buttery with notes of apple and lemon . . . 8 . . . . . 32
Argie Torrontes 2010 (Anes, Argentina) 100% Torrontes, honeysuckle, peach, apricots & apple with clean dry finish . . . . . . . . . . . . . . . . . . . . 8 . . . . . 32
Angora, Sultana de Denizli 2010 (Turkey) 100% Sultana, body structure between a Chardonnay & Pinot Grigio, champagne nose . . . . . . . . . . 8 . . . . . 32
Prairie Rose Chenin Blanc Non Vintage (Ivanhoe, Texas) semi sweet and smooth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 . . . . . 32
Domaine Chiroulet Gascogne La Cote d’Heux 2008 (France) 100% Gros Manseng, orange skin nose,
medium bodied with a touch of oak on the finish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 . . . . . 36
Galil Chardonnay Galilee 2008 (Israel) medium bodied with citrus & tropical fruits, light earthy background . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 . . . . . 36
Alpha Estate Sauvignon Blanc 2009 (Amyndeon, Greece) 100% Sauvignon Blanc, gooseberry, honeysuckle nose & well balanced . . . . . . . . 10 . . . . . 40
Louis Chevallier Macon Village Chardonnay 2010 (France) 100% Chardonnay, fresh, clean, honeysuckle, almonds and honey . . . . . . . . . . . . . . . 10 . . . . . 40
Charles Creek Chardonnay Las Patolitas 2008 (Sonoma County, California) 100% Chardonnay, peach & muscat making
it a balanced wine, barrel fermented french oak . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 . . . . 56
Jean-Charles Pivot Puilly Fuisse 2008 (France) white burgundy, crisp, citrus, peach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 . . . . . 60
sparkling Moet & Chandon White Star (France) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
Port Talijancich Red or White Solero-aged 10 years (Australia)
Portejas fortified wine 100% zinfandel (Ivanhoe, Texas)
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
.................................................. 7
Sherry Crema del Sol Solero-aged up to 40 years (Denison, Texas) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Many wines are from small boutique distributors and wineries. As interesting new wines become available, they will show up on this list.
As others are sold out, they will drop off this dynamic wine list.
Steaks
New Mediterranean
Seafood
Prime Pork Chop with Remoulade
5100 Belt Line Rd., Ste 402, Dallas Texas 75254 • 972-503-7080
mgorji@canarybygorji.com • www.canarybygorji.com
Biography
Starting Out­— Gorji has been cooking since he was five.
The family matriarch, Mama Gorji, insisted all the children learn
to cook for the family. They were tough critics, he says, not a bit
concerned with the cook’s self-esteem. There was tradition to be
upheld, and the family was accustomed to good food.
In addition to the required time in the kitchen learning to
appreciate the work involved in preparing food, some of their
seasonal tasks were making lime juice, unripe grape juice, tomato
juice and pomegranate puree to put in the cellar for use year
round. Looking back Gorji now says “little did we know that she
was teaching us flavors and ratios as our basic tools. The rest is
imagination and creativity.” That early training and attitude about
food, combined with his travels around the Mediterranean areas
has evolved into the “New Mediterranean” style cuisine that he
cooks today. Many of the old world dishes relied on heavy spices
and long cooking times. “I use the freshest and best ingredients I
can get, prime cuts of meats, minimal spices and have developed
short cooking time techniques that allow me to make these dishes
with their old world essence, but per order for my guests.”
With a degree in engineering, Gorji traveled the world. Wherever he went, he spent his spare time soaking up the culture and
learning the local culinary arts. His first love was always cooking,
his fondest dream to own his own restaurant. Eventually he was
in a position to give up engineering, move to Texas and follow
his dream. After gaining experience in ‘the front of the house’,
starting two restaurants in Austin and Francesca in North Dallas,
Gorji opened Canary Mediterranean Steak & Seafood, specializing in Mediterranean fare. In 2010 he rebranded the restaurant
Canary By Gorji.
The Sauces— He launched the first Gorji Gourmet pizza
and pasta sauces— Pomodoro and Puttanesca in 2006. Soon to
follow was the The Dipping Oil & Marinade Steak Primer that I
used on the steaks to win the Texas Steak Cookoff Championship.
Then came the Pomegranate Vinaigrette and Remoulade. These
sauces, marinades, dips and spread are the same flavors and tastes
for use at home that I cook at the restaurant. They provide the
gourmet base whether just heating and adding to pasta, pizza,
chicken, veal, seafood or preparing steaks, salads and sandwiches.
They are now sold in Dallas area Whole Foods Market, local
gourmet stores and online at gorjigourmet.com and at the restaurant Canary By Gorji.
Along the Way— Two years in a row he took first place
in the Texas Steak Cookoff in Hico, competing against some of
the best chefs in Texas. Texas Monthly published this steak recipe
in their Best 38 Steakhouse feature in December, 2007. And it
was published in The Big Texas Steakhouse Cookbook in 2010.
In 2006 he was chosen as the D Home and Whole Foods Market Chef of the month. In 2008 & 2009 Canary was Top Mediterranean restaurant in Dallas/Fort Worth by Zagat. His Mediterranean catfish, Championship winning steak, Seafood Cioppino and
pomegranate recipes and techniques have been featured in Texas
Monthly, D Home, D Magazine, Modern Luxury, Fort Worth Star
Telegram, Dallas Morning News and others.
His innovative use of pomegranates has also won the affection
of critics and customers. His pomegranate champome has been
published in the Fort Worth Star Telegram and a Dallas Morning
News Video.
Going Forward— He has developed an instructional
DVD “Cooking With Gorji.” He shares his techniques and
recipes for dishes he prepares including, salad, appetizer, quail,
salmon and his Championship winning steak featuring pomegranate specialties. He is currently working on a cookbook about these
techniques and many more recipes.
Gorji says he is “having the time of his life.” Mama Gorji would
be proud!
Steaks
New Mediterranean
Seafood
Peaches, Baby Spinach and Pomegranates dressed with
Gorji Gourmet Pomegranate Champagne Vinaigrette
5100 Belt Line Rd., Ste 402, Dallas Texas 75254 • 972-503-7080
mgorji@canarybygorji.com • www.canarybygorji.com
Press Releases
Dallas Chef Proves Less is More: New Mediterranean Surprises & Delights
DALLAS (May 2012) — Just named “one of the most underrated restaurants in Dallas” by D magazine for his intuitive knack
for creating fresh, trend-setting offerings such as his warm appetizer salads and high-end barbecue, Chef Gorji announces several
new items to his unique menu. Local diners and critics, alike, find Dallas Chef Gorji’s new takes on classic cuisines and attention
to detail a rewarding and relaxing experience. In a metropolitan market crowded with steakhouses and mega-theme concepts, his
10-table Canary By Gorji captures critical attention by doing what Chef Gorji has been doing best for nine years here: helming his kitchen nightly and creating rewarding and relaxing dining experiences for his guests. “Less is more,” says the chef who
makes daily shopping trips for his menus based on quality—not quantity—of ingredients found in local markets and specialty
shops... continued at www.chefgorji.com/canarybygorji/press/press_releases.htm
BOUTIQUE WINE TASTING, CRISPY SKILLET PIZZA AND MORE
DALLAS – (November 20, 2011) – Join Chef/Owner Mansour Gorji of Canary By Gorji this month as he debuts boutique wines
for tasting and retail sale, that are not on his regular wine list. He also offers samples of his new crispy skillet pizza. This evening
features four boutique wines and pizza for $21.99, plus tax & gratuity. Seating is limited and pre-payment is required; call
972.503.7080 for more information ... continued at www.chefgorji.com/canarybygorji/press/press_releases.htm
SAVING LIVES ONE BITE AT A TIME
DALLAS – (For Immediate Release (August 2011) – Top Breast Cancer Specialist Dr. Alison Laidley And Award-Winning
Chef Gorji Team Up in Creative Culinary Campaign. Now through October, a delicious assortment of gourmet condiments,
primers, pasta sauces and spicy remoulade from the kitchen of Chef Gorji’s intimate Addison restaurant, Canary by Gorji, are
available in a special thank-you gift package for donations of $50 to the Laidley’s Ladies Foundation, which sponsors Laidley’s
Ladies and Gentlemen, a team of patients, families and friends that has walked together since 2004. $30 (100 percent of the net
proceeds) from each sale benefits LL&G ... continued at www.chefgorji.com/canarybygorji/press/press_releases.htm
CHEF GORJI ENGINEERS NEW DELICACIES AT CANARY BY GORJI
DALLAS – (February 22, 2011) – New appetizer selections ranging in price from $10-$12, include delicacies such as duck giblets with ragu over mashed potatoes, lamb brain on rustic Italian toast boiled and butter seared with red onions and tomato, and
veal Tonnato with grilled tomato & quail egg with pureed tuna, capers and anchovy. Three (3) entrée selections ranging in price
from $21-$36 are veal ribeye cap with pomegranate reduction, served with pan fried polenta, Texas bonsmara ribeye (grass fed,
all natural and antibiotic free) and whole shrimp, pan seared with butter ... continued at www.chefgorji.com/canarybygorji/press/press_releases.htm
CANARY REBRANDED AS CANARY BY GORJI
DALLAS – (July 1, 2010) – “New Mediterranean” pioneer Chef Gorji renames his restaurant Canary by Gorji with an upgraded
design while retaining his personally-prepared menu. Canary by Gorji’s new design will include closing the patio and replacing
it with plants and an herb garden to concentrate more on the food and guests inside. The restaurant redesign takes place July 4-8
with Canary by Gorji’s reveal on Friday, July 9. Visit www.canarybygorji.com for more details ... continued at www.chefgorji.com/
canarybygorji/press/press_releases.htm
Contact:
Sherry Gritch
sherry@canarybygorji.com
972.239.8012 • 972.768.7848 cell
DALLAS CHEF PROVES LESS IS MORE: NEW MEDITERRANEAN SURPRISES DELIGHT
DALLAS – (April 16, 2010) — Local diners and critics, alike, find Dallas Chef Gorji's new takes on
classic cuisines and attention to detail a rewarding and relaxing experience. In a metropolitan market
crowded with steakhouses and mega theme concepts 10 table Canary By Gorji captures critical
attention by doing what Chef Gorji has been doing best for nine years here: helming his kitchen nightly
and creating rewarding and relaxing dining experiences for his guests. "Less is more," says the chef
who who makes daily shopping trips for his menus based on quality not quantity of ingredients found
in local markets and specialty shops.
He combines Greek, Italian, Spanish, French, Middle Eastern and North African influences to create
a menu that he calls "New Mediterranean." It is upscale, modern cooking emphasizing tastes and
flavors through the best ingredients and prime cuts of meat using abbreviated cooking times to bring
out the natural flavor of food. Local diners and critics agree that the blending of cuisines and dining
culture work. "My dishes meld the best of both worlds - the old world essence, but per order for my
guests."
The 10-table Addison restaurant offers a boutique wine selection and is open for dinner Tuesday –
Thursday, 5-9:30 p.m. and Friday – Saturday, 5-10:30 p.m. For more information call 972 503 7080 or
visit www.canarybygorji.com Chef Gorji’s own product line, Gorji Gourmet, includes sauces, primers
and dressings for purchase at Canary by Gorji New Mediterranean Steak & Seafood, metroplex Whole
Foods Market®, area gourmet stores and www.gorjigourmet.com.
F O R I MMEDIATE RELEASE - AUGUST 2011
Fighting Breast Cancer
SAVING LIVES ONE BITE AT A TIME
Top Breast Cancer Specialist Dr. Alison Laidley And Award-Winning Chef
Gorji Team Up in Creative Culinary Campaign
EXECUTIVE COMMITTEE
Dr. Alison Laidley,
Texas Breast Specialists
Brandy Dillon
Teena McMills
Teresa Davolli
Cindy Vest
Jackie Frazier
Debra Doptis
Tim Doptis
Laura Ginsberg
Brad Hagstrom
A
s fundraising begins for this year’s Susan G. Komen
Dallas Race for the Cure, top Dallas breast specialist and Race for the Cure fundraiser Dr.Alison
Laidley has joined forces with award-winning Chef Gorji and
to offer several new—and delicious—ways to raise money
for life-saving breast cancer research.
GIVING NEVER TASTED SO GOOD—GOURMET TO GO
Now through October, a delicious assortment of gourmet
condiments, primers, pasta sauces and spicy remoulade from
Chef Gorji, Canary By Gorji and Gorji Gourmet Foods,
Dr. Alison LaidleyTexas Breast Specialists
Dr. Alison Laidley (right), Texas Breast Specialists,
Chef gorji, Canary By Gorji and Gorji Gourmet Foods
the kitchen of Chef Gorji’s intimate Addison restaurant, Canary by Gorji, are available in a special thank-you gift package for donations of $50 to the Laidley’s Ladies Foundation, which sponsors Laidley’s Ladies and Gentlemen, a team
EXECUTIVE COMMITTEE
Brandy Dillon
Teena McMills
Teresa Davolli
of patients, families and friends that has walked together since 2004. $30 (100 percent of the net proceeds) from
each sale benefits LL&G.
Last year, the team raised more than $60,000.“With this new donation level and delicious thank you gift, we can do
even more,” says Dr. Laidley.“We walk in October—let’s eat now!”
COMMUNITY SPONSORS
Canary By Gorji
Gorji Gourmet Foods
MARKETING & PUBLICITY
Karol Wilson
K Wilson Communications
Teena McMills
SGProductions
Sherry Gritch
SGDesigns
Contact:
Brandy Dillon
Texas Breast Specialists
brandy.dillon@usoncology.com
office: 972.566.7499
Each thank-you gift package contains five gourmet products. Additionally, there will be a drawing to be held in
October at Laidley’s Ladies’ signature fundraising event. The winner receives dinner for 8, prepared personally by
Chef Gorji, at the Village on the Parkway restaurant or a private home.
GRILL WITH GORJI—COOKING CLASSES
Culinary warriors unite! Join Chef Gorji in the kitchen this summer and learn the secrets of making an awardwinning menu while helping to fight breast cancer. Classes are $59, which include dinner and paired wine. Make
reservations through Dr. Laidley’s office, www.laidleysladiesandgentlemen.com or at Canarybygorji.
Chef Gorji, who has experienced breast cancer striking his family and friends, says he wanted to join the fight
from his battlefield, the kitchen.“I’m thrilled to become part of the Laidley’s Ladies and Gentlemen team and bring
more men to the table.
EAT, DRINK & BEAT CANCER—SPECIAL MENUS AND WINE DINNERS
The third leg of this culinary campaign features special monthly menus and wine dinners. During the first week
of each month, now through October, a $39 three-course menu will be offered. Similar to “Partners Week,” these dinners are open to the public and no reservations are necessary, but are recommended.
Contact:
Sherry Gritch
sherry@canarybygorji.com
972.239.8012 • 972.768.7848 cell
CHEF GORJI ENGINEERS NEW DELICACIES AT CANARY BY GORJI
DALLAS – (February 22, 2011) – Chef Gorji debuts new menu items at Canary by Gorji. New appetizer selections ranging in
price from $10-$12, include delicacies such as duck giblets with ragu over mashed potatoes, lamb brain on rustic Italian toast
boiled and butter seared with red onions and tomato, and veal Tonnato with grilled tomato & quail egg with pureed tuna,
capers and anchovy. Additional salad selections feature baby spinach & fresh berries with pomegranate champagne
vinaigrette and celery root, carrot & green pea with olive oil and fresh squeezed lemon juice each for $8. Three (3) entrée
selections ranging in price from $21-$36 are veal ribeye cap with pomegranate reduction, served with pan fried polenta, Texas
bonsmara ribeye (grass fed, all natural and antibiotic free) and whole shrimp, pan seared with butter and sage. Visit
www.canarybygorji.com for more details.
Gorji continues to integrate Greek, Italian, Spanish, French, Middle Eastern and North African influences in his “New
Mediterranean” menu. His three-course, $39 menus are derived from ingredients found in local markets and specialty grocers
with many items going on to become menu mainstays. Items such as artichoke hearts stuffed with house made sausage and
Valdeon crème sauce, duck breast served with braised plums and Mache rosettes, buffalo tenderloin with butternut squash
ragu, prime pork chop with fava beans and artichokes and Armenian Nazook Gata pastry with kiwi berry, raspberries and
clotted cream vanilla custard are featured.
“For years Canary has provided its guests with an upscale, innovative dining experience with a commitment to Texas products
and award-winning steaks,” said Chef/owner of Canary by Gorji Mansour Gorji. “The Mediterranean aspect of my menu will
now showcase delicacies that have gained momentum in Europe and New York allowing diners in Dallas to satisfy their
discerning palates like never before.”
Gorji’s Texas dishes with New Mediterranean twists include his award-winning ribeye steak with pomegranate crème sauce
and fresh pomegranates and his “catfish goes Mediterranean.” His “New Mediterranean” cuisine is upscale, modern cooking
using prime cuts of meat with abbreviated cooking times to bring out the natural flavor of food. Canary by Gorji is a member of
the Texas Department of Agriculture’s Go Texan program, which promotes a variety of businesses that sell homegrown and
house-made products (www.gotexan.org).
Chef Gorji’s own product line, Gorji Gourmet, includes sauces, primers and dressings for purchase at Canary by Gorji New
Mediterranean Steak & Seafood, metroplex Whole Foods Market®, area gourmet stores and www.gorjigourmet.com. The 10table Addison restaurant offers a boutique wine selection and is open for dinner Tuesday – Thursday, 5-9:30 p.m. and Friday –
Saturday, 5-10:30 p.m. For more information call 972 503 7080 or visit www.canarybygorji.com
December 16, 2011
May 2012 Issue
Gorji’s Championship Steak Recipe in New Texas Cookbook
(2010) This homage to the Lone Star State’s most irresistible steaks showcases hundreds of
recipes. Featuring beautifully photographed offerings from steakhouses, ranches, and restaurants
throughout the state, this volume takes readers on a ride down the Chisholm Trail through the history of Texas’ steak culture.
The first chapter is devoted exclusively to steaks. The cooking methods and styles are as varied as
Texas. Featured recipes include chili-cheese enchiladas topping a char-grilled rib-eye steak from
Chef Gorji with Whole Foods End Cap Gorji Gourmet Product Display
5100 Belt Line Rd., Ste 402, Dallas Texas 75254 • 972-503-2277
mgorji@gorjigourmet.com • www.gorjigourmet.com
Sauces, Dressing, Primer, Dip
“In creating Gorji Gourmet, I wanted to create
a product line for home
use that would be the
base for gourmet meals
without spending hours
in preparation.”
These sauces, dipping oil/marinade, dressing and dip are the same bold and flavorful products that he uses in his kitchen
at Canary By Gorji Mediterranean Steak
and Seafood. Gorji Gourmet Foods can be
purchased at Dallas/Fort Worth area Whole
Foods Market®, Jimmy’s Food Store, Bolsa
Mercado, artizone, Canary By Gorji and
online at www.canarybygorji.com/
gorjigourmetsite/order.htm
•
•
•
•
•
Pomodoro Sauce
Puttanesca Sauce
Marinade & Dipping Oil Primer
Pomegranate Champagne Vinaigrette
Spicy Remoulade
Phone: 972.503.2277
Email: mgorji@gorjigourmet.com
Cooking With Gorji DVD
Learn Gorji’s techniques for
award-winning recipes.
Gorji’s Crispy Skillet Pizza with Pomodoro Sauce, Pork Chop grilled with Dipping Oil & Marinade Primer, Fig
Salad dressed with Pomegranate Champagne Vinaigrette, Shrimp, Scallops & Pasta with Puttanesca Sauce.
5100 Belt Line Rd., Ste 402, Dallas Texas 75254 • 972-503-2277
mgorji@gorjigourmet.com • www.gorjigourmet.com
Product Descriptions
Pomodoro Sauce
Fresh, clean tasting pizza and pasta sauce.
Puttanesca Sauce
Spicy pasta and pizza sauce.
Simply heat and use on pizza, pasta, meat,
seafood and vegetables or as a dip.
Simply heat and use on pizza, pasta, meat,
seafood and vegetables or as a dip.
INGREDIENTS: Vine-Ripened Tomatoes,
Fresh Garlic, Salt and Imported Olive Oil.
INGREDIENTS: Vine-Ripened Tomatoes,
Kalamata Olives, Fresh Basil,
Fresh Garlic, Imported Olive Oil,
Capers, Salt and Cayenne Pepper.
Pomegranate Champagne
Vinaigrette
A sparkling dressing for salads and
a marinade
Dipping Oil & Marinade Primer
A wonderful dipping oil that also readies
your meat and seafood for grilling.
Shake well before each use.
Use as a dressing with your favorite
salads or as a marinade.
INGREDIENTS: Champagne Vinegar,
Balsamic Vinegar, Pomegranate Puree, Imported
Olive Oil and Black Pepper.
For Meat, Seafood & Vegetables.
Grilling, Broiling & baking: Brush on both sides
and let sit 15 minutes.
Pan Searing: Pour two tablespoons in saute
pan and add a dab of butter.
Dipping: Just add parmesan.
INGREDIENTS: Imported Olive Oil,
Salt, Pepper and Infused Herbs.
Spicy Remoulade
Tangy accompaniment spread for seafood,
sandwiches and pork.
Serve with poultry, pork, game, seafood
and sandwiches.
INGREDIENTS: Mayonnaise, Lemon Juice, Capers,
Cayenne Pepper.
Manufactured by Gorji Gourmet Foods ®
www.gorjigourmet.com
DallasNews.com
Wednesday, April 15, 2009
DallasNews.com
Wednesday,
April 15, 2009
December
16, 2011
FEBRUARY
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