New York, NY (PressExposure) October 25, 2011 -- Hall of Fame thoroughbred trainer Shug McGaughey and former New York Mets All-Star catcher and TVG racing analyst Paul LoDuca are among the racing experts on hand to discuss the Breeders Cup in "An Evening with Shug and Paulie: Breeders' Cup Handicapping Seminar and Dinner," Nov. 1 at 6:30 p.m. at Gallagher's Steak House. Dave Johnson of Sirius Radio, John DaSilva of the New York Post, Marc Malusis of WFAN Radio/SNY TV and Anthony Stabile of VegasInsider.com are also on the star-studded panel. For reservations or more information call 212-245-5336 or visit http://www.gallaghersnysteakhouse.com.
The evening includes a three course sirloin steak dinner, complimentary glass of wine, Breeders' Cup handicapping and sports question & answer/autograph session.
In 1927, at the height of Prohibition, two things were pretty hard to find in New York a good stiff drink and a great steak. Except, of course, at a speakeasy that came to be known as Gallagher's.
This storied gathering place is where New York's famous and notorious assembled to indulge themselves in pleasures of the palate and forbidden spirits. A place where gamblers, sports figures, show people, novelists, playwrights and judges sat at tables across from gangsters, strippers, ballerinas and business titans.
In 1933 prohibition ended and speakeasies across the country began closing their doors. Gallagher's, however, became more popular than ever. A simple truth became clear: while anyone could now get a drink everywhere, a great steak was still hard to find.
Today, they still come for the steak. A steak that is USDA Prime Beef and dry aged for 21 days at a constant temperature of 36 degrees. This all-natural process ensures tenderness without any of the "fiddling" that occurs at the vast majority of steakhouses in New York and across the country.
Additionally, Gallagher's is the only steakhouse in New York City that grills their steaks over hickory coals. This combination of all-natural dry aging and hickory coals makes a steak you cannot find any place else in the New York area.