Three Fires Steakhouse Featured in KSNT Cooking Segment
Chef Shanna Levret from Three Fires Steakhouse was recently featured on KSNT’s What’s Cooking? news segment on FOX 43. Below are the cooking segments featuring upcoming menu items.
Watch the full cooking segment below or visit KSNT’s website to watch the cooking segment and explore other stories.
In this segment, Chef Shanna features our Prairie Band Top Shelf Ribeye, which is locally raised by the Prairie Band Potawatomi Nation. This Ribeye is dry aged in-house and served with house made demi-glace.
Valentine’s Day specials are coming soon! In this segment, Chef Brenon highlights a Wagyu Filet Oscar with roasted asparagus and boulangères Yukon potatoes. Brenon shows us how to make the delicious Oscar steak enhancement with king crab meat and house-made Béarnaise sauce (similar to a hollandaise sauce).
Join Chef Brenon Kincade as he creates a pan seared veal chop with a mushroom demi glaze and sautéed root vegetables in this What’s Cooking? segment.
Watch the full cooking segment below or visit KSNT’s website to watch the cooking segment and explore other stories.
In this segment, Chef Brenon Kincade presents a Wagyu strip steak topped with a house-made bone marrow butter accompanied with white potato truffle gratin. Both of these dishes can be ordered from our Winter Menu at Three Fires Steakhouse.
Watch the full cooking segment below or visit KSNT’s website to watch the cooking segment and explore other stories.
Chef Brenon Kincade shows off an oven-roasted herb rack of lamb dish accompanied with sautéed exotic mushrooms and a fortified red wine reduction.
Watch the full cooking segment below or visit KSNT’s website to watch the cooking segment and explore other stories.
In this cooking segment, Chef David Goldwhite cooked up a storm creating Medallion of salmon, scallops, winter vegetables, and saffron potatoes.
Watch the full cooking segment below or visit KSNT’s website to watch the cooking segment and explore other stories.