Foodie Friday With Sullivan’s Steakhouse

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Leighton Carbo, the General Manager of Sullivan’s Steakhouse came in studio and had so many steaks with him that I lost count.  Leighton brought in Sullivan’s signature Bone-in Filet, a specialty Ribeye as well as some other unique cuts of meat.  He explains how they are cooked and how he prepares each individual cut differently.  In addition to all the excellent steaks, Carbo details soem new things occurring at Sullivan’s.  He says that Sullivan’s is now open for brunch on Saturday and Sunday and will have the same menu but will have several featured brunch items such as a Lump Crab Cake Benedict, Filet Mignon Benedict, as well as other steakhouse twists on traditional brunch items.  Their weekend brunch lasts from 11 a.m. to 4 p.m.

For more information on Sullivan’s, visit their website at sullivansteakhouse.com.

About author

Brian Haldane

Brian started in radio in late 2004 as a part-time board operator, but “made his bones” in the business a year later when Hurricane Katrina struck, catapulting him into a full time position covering both news and production of live broadcasts. Haldane was promoted to Program Director in 2008 and held that post until 2011 when he was recruited to help launch a new station. In 2011, Brian helped launch Talk 107.3 FM. He was the morning show co-host, and helped build the show and the station into a top 10 performer. From there, Brian has moved on to work in Inbound Marketing, where he strives to marry the worlds of traditional advertising w/ the marketing methods of tomorrow. He also hosts a number of podcasts, including The Red Bayou Show, which is featured here.

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