Chef Randy Stamm, owner of Prime Steakhouse in Aiken, South Carolina, is no newcomer to the restaurant business. In fact he comes from three generations of restauranteurs, and has worked in his family’s New York City steakhouses since he was 16 years old. Classically-French trained at the Culinary Institute of America (CIA) in Hyde Park New York, he has owned over 10 steakhouses - all under the "Prime Steakhouse" name - throughout the United States.So what brought Chef Randy to Aiken? Retired since he was 40 and living at the beach in New Jersey, he "got fed up with the depressing economic climate and negativity of living in the northeast." He moved to Aiken to be near his mother, who has lived in the area for 12 years. Once here, he was asked to revamp the culinary arts program at Aiken Technical College. But his retirement from the restaurant business was soon to end. “I need the action. After 8 years of living at the beach I was ready to get busy.” Prime Steakhouse was born again.
When asked why he would take on such a venture in this economy, he says it is because of the rapid growth of Aiken and the surrounding areas. “The south is the new northeast. My friends are moving to South Carolina, not Florida.” His vision for Prime Steakhouse is that it will “quickly become the finest restaurant in Aiken County.” Within two years he hopes to add more locations in Aiken and around the state.
Prime Steakhouse opened Friday, July 10th and features prime aged beef, and lobsters that are flown in daily. Beginning next week, a Raw Bar with oysters, shrimp and clams will be available in the bar area every afternoon starting at 3 p.m. But don’t be fooled by the name. Prime Steakhouse offers more than just steak. They are open daily for lunch (except Sunday) and have a full lunch menu with soups, sandwiches and salads (see Ahi Tuna Salad recipe below).
http://www.primesteakhouseaiken.com/
321 Richland Avenue
Aiken, South Carolina
803.642.4488
Peppercorn Ahi Tuna Salad with Wasabi and Balsamic Sauces (Recipe by Chef Randy Stamm)Ingredients:
Ahi tuna loin
ground black peppercorn
mixed salad greens
wasabi (tube)
white wine vinegar
corn oil
red balsamic vinegar
Preparation:
Dust tuna loin with black pepper. Sear on all sides just until rare. Set aside.
Squeeze wasabi into a bowl and add vinegar and oil to make a runny sauce. Place in a squirt bottle and refrigerate to thicken.
In a medium sauce pan slowly reduce red balsamic vinegar by half and cool to room temperature. (If not reduced slowly, it will taste burnt.)
Slice tuna and arrange over greens. Serve with sauces.
