the ONE group

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by, Chef Abbie White, STK Corporate Pastry Chef Ingredients: Chocolate Cake Sugar................................1 cup Oil......................................1 cup (vegetable, canola, EVOO) Eggs..................................4 Vanilla...............................2 tsp Dark Brown Sugar.............1 2/3 cup Salt...................................1 tsp Baking Soda......................2 tsp Cake Flour........................3 2/3 cup Cocoa Powder ..................1 cup Chopped Chocolate...........½ cup Boiling Water....................1 cup Buttermilk..........................1 cup 1. Mix chopped chocolate and boiling water in small bowl, set aside. 2. Cream sugar, brown sugar, vanilla and oil. 3. Add eggs 1 at a time until well combined. 4. Mix dry ingredients together in separate bowl. 5. Add dry ingredients to egg/sugar mix, alternating with buttermilk. 6. Add melted chocolate and mix until all together. 7. Bake 10 min at 300, turn and bake for 5-7 min more. Pumpkin Mousse Pumpkin Puree................2 cups Condensed Milk...............½ can Heavy Cream, divided....2 ½ cups Brown Sugar...................2 tbsp. Cinnamon.........................2 tsp. Ground Clove..................¼ tsp. Ground Nutmeg...............¼ tsp. 1. Divide heavy cream in ½. Set aside. 2. Combine pumpkin, condensed milk, ½ of heavy cream, brown sugar, and all spices in a sauce pan. 3. Bring to a simmer, let simmer for 5 minutes. 4. Set aside to cool. Once cool enough, put in fridge for 2 hours. 5. Whip other ½ of heavy cream to soft peak, fold into chilled pumpkin mixture. 6. Refrigerate for an additional hour until firm. 7. Pipe into cake layers. Chocolate Ganache Dark Chocolate.................1 lb Heavy Cream....................3 cups Butter................................½ cup 1. Heat heavy cream to a light boil. 2. Pour over chocolate. 3. Mix until melted. Add butter. Pumpkin Whip Cream Heavy Cream......................2 cups Pumpkin Puree...................¾ cup Sugar..................................½ cup Cinnamon............................½ tsp Clove...................................1/8 tsp Ginger..................................1/8 tsp Vanilla Extract.....................1 tsp 1. Whip pumpkin puree, spices and vanilla extract in a bowl. Set aside. 2. Whip heavy cream to stiff peak, adding sugar slowly. 3. Fold in pumpkin puree mix. Whip to stiff peak again if needed. 4. Put into piping bag or bowl with spoon. Assembling: Once your cake layers are cool, you want to trim them down with a serrated knife, making sure tops are flat and level. Get the cake stand or presenter you are using and place the first layer in the center of the cake stand. Pipe a thick layer around the entire edge of the cake to create a "barrier". Then fill the center with filling, spreading with a spatula to make a nice even layer. Place 2nd layer of cake and repeat process. Once your cake is complete, pour ganache over top level of cake. If it doesn’t spread and drizzle over the edges completely, use the bottom of a spoon to help it out. Serve with pumpkin whip cream and garnish with pumpkin seeds. Enjoy!! #umiSTKable Holiday Dessert. Enjoy!

Make history with The ONE Group as we host ONE big toast from coast to coast. Whether you’re in Atlanta, New York, Las Vegas or Los Angeles, cheers as all of our guests toast with a complimentary glass of Moet Chandon when the clock strikes 10:25p on Friday, October 25th #ChampagneDay. The ONE Group Venues include: New York - STK MeatPacking - STK Midtown - Asellina - Bagatelle Atlanta - STK - Cucina Asellina Los Angeles - STK - Bagatelle Las Vegas - STK For more details and dinner reservations at one our venues contact 646.624.2400 or [email protected]

One of my favorite things about Family Night is that it creates a sense of community and togetherness that is absolutely essential in the hospitality industry. We spend a lot of time with one another so it’s important that relationships are genuine. However, the best part of the program is we get rewarded for our hard work by receiving complimentary dinner and drinks during Family Night. Everyone, both in the corporate office and venues, work tirelessly to ensure that STK, Asellina, Bagatelle, our brand are amazing places to be and love experiencing the fruit of our labor, or rather the steak of our labor! Rachel Wang, Corporate Team

After more than 5 years in Los Angeles, STK continues to redefine the traditional meat-mecca look, eschewing wood paneling and tuxedoed servers for embossed crocodile banquettes and soaring atriums. With a continually fresh and engaging menu for a variety of pallets that proves we’re still Not Your Daddy’s Steakhouse. This year, our reception packages “’Tis the Season” and dinner packages “Deck the Halls” are you best bet for a spectacular event with minimal planning!

Break free from the office and head over STK Midtown for Happy Hour weekdays from 2pm - 6pm. Enjoy $5 beers, $7 Belvedere cocktails and half off pitchers of our delicious Summer Sangria. Catch some rays out on our patio or cool off inside at our main bar, the choice is yours, but there is no option but to be happy!

Summer in NYC is one of our favorite times of year - picnics in the park, weekends in the Hamptons, summer BBQs, outdoor concerts and festivals. Asellina has you covered! Our Summer insulated bag has all the essentials in one cute and convenient tote! Packed with a selection of Italian Antipasti, and most importantly wine, you are sure to be the hit of every picnic, summer party and road trip. Come by and pick one up for your next outing. To order contact: 212.317.2908, or [email protected]

Craving a Party? Come celebrate brunch the French way at Bagatelle LA with more going on than your eyes can handle, we promise it will be a room full of your favorite thirst quenching punchbowls, finger licking good petit déjeuner, plenty of explosive sparklers and of course your rockin DJ to keep our hearts dancing all day long! So stop on by for a drink or four. To make a reservation please call (310) 659-3900

Come stop by for an #unmiSTKable Happy Hour experience with bites and beverages for only $8! For reservations please call (310) 659-3535

Experience this special ONE Group monthly event on the outdoor terrace between our two LA destinations - STK and Bagatelle. Starting Wednesday, July 31st, join our Executive Chef Robert Liberato and master mixologist Zach Patterson from 7p - 9p and learn how to prepare popular items from our menus (4 specialty cocktails and 4 food courses), designed to be paired together and repeated again at home with a custom cook book. $75 per person. Book your spot contact 310.659.3535 or [email protected], and set-up a perfect evening for friends, couples, and groups! There will be an extra hour to enjoy your food and cocktails, while socializing with the chef, mixologist and other guests until 10p.

Bagatelle LA invites you to see the world through Rosé-colored glasses Wednesday evenings all summer long.  Drink pink from around France and the world, in tastes, glasses, or bottles, with special food-pairings from Chef Robert Liberato designed to compliment the bon vivant lifestyle these beautiful wines encourage!