Kobe Asian Barbeque
by Chef James Cavorti III & Sous Chef Christopher Cooper
of Twenty-One Main Prime Steak House

4– Kobe Sirloin –12 oz.
Wasabi Potato Salad:
purple yukon gold potates–1/2 lb.red bliss potato
red bell pepper–1
yellow bell pepper–1
scallions–2
mayo–1 cup
sour cream–1/4 teasp
wasabi–to taste
ginger–1/4 teasp

Sake–Ginger
Corn on the Cob:
corn–2
sake–2 oz.
ginger–1 oz.
butter–2 oz.
scallion–1
To Prepare Salad:
combine in bowl potatoes, red and yellow peppers, scallions, and red onion. In separate mixing bowl combine mayo, sour cream, wasabi, and ginger. Mix and add to potatoes.

To Prepare Corn:
Melt butter with sake, add ginger and minced scallion. Cook
corn on low heat for 15 minutes or until tender.
To Prepare Kobe:
Marinate quickly in soy sauce and brown sugar grilled to desired temperature.

Originally built in 1873, 21 Main Prime Steak House
is located in a historic mansion on Montauk Highway in West Sayville. This newly renovated estate is conducive to its new “Prime Steak House” venture.
Executive Chef James Cavorti III is a 1990 culinary graduate of NYIT. He has worked at premier Long Island country clubs and has been a member of Lovin’ Oven’s team for over ten years. Sous Chef Christopher Cooper is a culinary professional and has refined his experience by working with The Palm Restaurants and Hilton Towers in New York.
Executive Chef James Cavorti III leads a gifted and skillful team of culinary professionals who pride themselves by producing a menu assuring refined good tastes and flawless presentations. The a la carte menu is designed around, but also advances beyond, first quality steakhouse staples, with many unique and creative items. The dessert menu is comprised of a variety of delectable delights from Lovin’ Oven’s own, Audrey’s Fine Baked Goods as well as house made dessert items.
General Manager Arthur (Chip) Cheek pilots a professional service team, who provide exceptional service and attention to detail in a gracious and enthusiastic style. 21 Main Prime Steak House is a Lovin’ Oven Celebrations Restaurant. For the past 20 years, owner Gerard Scollan and his partner Billy Reilly have established a reputation for superb cuisine, elegant locations and refined staff. Lovin’ Oven currently executes over 1500 social events annually.
In addition to 21 Main Steak House, Lovin’ Oven owns and operates; Land’s End in Sayville, Flowerfield in St. James, Tribeca Rooftop in New York City, West Lake in Patchogue, Audrey’s Fine Baked Goods in West Sayville, Brennan’s Restaurant and Pub in Hauppague and Lovin Oven Floral Designs in Sayville.

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