How to Make Grilled Swordfish at Bern's Steakhouse - Chef Hab

Bern's Steakhouse Chef de Cuisine Habteab Hamde demonstrates how to create Bern's Grilled Swordfish.

[TheRange]

I met Bern in the kitchen years ago. We toured the wine cellar and put a nice dent in it two nights in a row. Art was the sommelier back then. We gave him a list of what we wanted to drink. It was all very expensive rare stuff. He said, guys, I get it, someone had a great week, but let me pick the first bottle for the table. If you don't like it, I'll bring out all that super expensive stuff you want. He brought out a 61 negociant Burgundy and decanted it. We let it open up for 10 minutes and tasted it. Best wine I've ever had in my life. Back then, 30 years ago plus, it was 120 bucks. We were looking at 500 to 1000 dollar a bottle stuff from their rare room from within their cellar with the cellar. Needless to say we gave Art free run and he picked us 12 bottles over 2 nights that averaged 100 or so a bottle. Best sommelier on the planet. I called a few years later to make reservations while we were down at Disney. I asked for Art. He has retired to buy a few McDonald franchises. He was a gem of a guy. Great memories. Those two huge fish tanks in the kitchen with the "quiet" signs posted everywhere in the kitchen. It was a surreal experience. We saw old airplane parts in a corner of the massive wine was a tad on the eccentric side. May he rest in peace.