Ride the Elevator
M L B 3 2 1 6 5 4 9 8 7

New York Shopping begins at the Online Department Store. Click here and the elevator will speed you to the floor of your choice with cool convenience.

Gotham Grocery
Food Court * Gourmet Gifts for All Occasions

Concierge
Hotel Amenities * Bed & Bath * Luxury Gifts

City Stuff
Cultural Artifacts * Souvenir Arcade

Smith & Wollensky Store
Official Source for Gifts to End All Arguments

Executive Centre
Historic Reproductions * Barrister Bookcases * Executive Seating

Home Décor
Furniture * Tiffany Lighting * Kitchen Work Stations

Library Store
Barrister Bookcases * Cabinets * Distinctive Gifts

Experience Gifts
Gift Vouchers for NYC Activities & Adventures

Mezzanine
Martini Shop * Glassware * Wine Accessories

Confectionery
Soda Fountain * Patisserie * Chocolatier

Bargain Basement
Reduced prices and special discounts on overstock/discontinued items



My Dinner with Andre.

In his native Switzerland, Andre Jaccard earned the title of "master," the highest award for excellence in foodservice. Before coming to America he owned three meat processing plants where he designed and built some of the most innovative equipment for the culinary industry.

We meet for dinner at his favorite restaurant. He suggests we try the locally-raised venison steak, an inspired choice although usually gamey and tough.

Over the years there have been many ways to tenderize tough cuts of meat. In a pinch, chefs have used anything from heavy saucepans to wine bottles to break up tendons and muscles. But the easiest and best device is the lightweight, hand-held mechanical tenderizer invented by Mr. Jaccard and manufactured at his factory in upstate, New York.

There is hardly a restaurant kitchen that does not use the tool, known by most as simply, the Jaccard. Just press the 48 razor-sharp stainless-steel blades into the meat multiple times to loosten it and break the connective tissue that makes meat tough. The fine incisions create tiny heat channels, reducing cooking time and letting marinade penetrate deeper. Light pressure pushes the three rows of blades downward; they then retract to a safe position.

Our steaks arrive. They cut like butter. They chew like filet mignon. They are juicy and flavorful. "The venison," says my companion proudly, "it has been Jaccardized!"

Meat Tenderizer
Click


 
The Jaccard Meat Tenderizer.
(Restaurant Model)

Price: $39.

E-mail this Gift Idea to a Friend

Availability: Ships within 24 hours.


Quantity:

Steak SauceNew York Steakhouse Marinade.
Most of us relish the added flavor and pizzaz of marinated meats - to say nothing of the tenderizing effect. Direct from Ben Benson's comes a full-bodied marinade in a rich tomato base with brown sugar, molasses, anchovies, onions, garlic, tamarind, and grated horseradish roots. The delectable marinade seeps deeply into every corner of a robust cut of meat and creates a glaze on the outside.