Cynthia Morgan looks baCk on 30-plus years in ... - InMaricopa.com

“The presentation of wines is quite
extensive, especially for a steakhouse,”
says Melody Wolcott, public relations
manager of Gila River Gaming
Enterprises the parent company of
Wildhorse Pass Hotel & Casino.
Dark wood flooring and chairs, each
featuring a brass plate with the name
and jersey number of a player from the
17-0 perfect season, welcome you as you
enter the restaurant. Then a replica of the
Lombardi Trophy and photographs of
Shula and his ’72 team beckon you into
the dining room.
Each table receives a regular paper
menu with prices listed, as well as a real
football that lists all six cuts of steak,
without the prices. All the footballs are
signed by Coach Shula himself, but,
like most menus, they remain with the
restaurant.
The menu is a la carte so customers
order their steak or seafood and side
dishes separately. Every side dish is made
from scratch, so diners know items like
the lobster bisque, crab meat macaroni
and cheese, or massive double-baked
potatoes will be delicious complements
to their seafood or steak.
Shula’s takes its steak very seriously.
It raises its own Black Angus cattle and
then takes only the choicest center cuts
of meat. This is called The Shula Cut, and
it sits on top of the beef quality pyramid
because The Shula Cut is more selective
than USDA prime or choice. Steaks are
flown in daily for delivery to each Shula’s
restaurant.
“Shula’s is based around that perfect
season in 1972,” Ribble says, “and that is
what we strive for: perfection.”
Shula’s seats 149 people and is available
for private functions. Reservations
are recommended, but not required,
except for the very private “Coach’s
Booth,” which seats four and possibly
six individuals comfortably. Hours are
Sunday through Thursday, 5 to 10 p.m.,
and Friday and Saturday 5 to 11 p.m.
“Shula’s offers a quality product in a
relaxed atmosphere,” Wolcott says.
DonShula.com
Make great steaks
at home
• Size matters. Look for thick
cuts; steaks less than an inch thick
are much easier to overcook.
• Case or shelf? Ask your butcher.
Often the meat on the shelf is exactly
the same as the meat in the case,
which just might be priced higher.
• Don’t trim the fat. Fat helps
to keep the steak moist and to
retain its shape during cooking.
• Know your grades. There are eight
different USDA grades of beef; the top
three are Prime, Choice and Select
(see page 16). The lower the grade,
the leaner and tougher the beef.
• Use an instant-read
thermometer. This helps ensure
your steak is perfectly cooked.
• Tender vs. juicy. The juiciest cut
is the ribeye. It is not as tender as
loin, but has a more powerful flavor.
Ribeye comes from the rib section
of the animal and is fattier, adding to
its flavor. Loin comes from the side,
under the rib section; it is lean and
tender but not always more flavorful.
Introducing
Facial Skin
Rejuvenation
Bb
• Reduce Wrinkles
• Treat Sun Spots
• Tighten Loose Skin
• Improve Skin Tone
Before
Call to schedule
an appointment
After
Vidal Medical Office
21300 N. John Wayne Parkway
(520) 423-9699
Vol. 5 Issue 3 | InMaricopa.com 17