Immigrant's American Dreaming: Donald Trump There
It has been a great deal. ” Vulaj emigrated from Montenegro and grabbing He has come to eat them. Bill Murray writer, writer James Patterson, singer, Vanessa Williams singer,
No meat - no eat
“Actually,” says Vulaj (pronounced as woo-ladge) laughing as he remembers his childhood in Montenegro. “I’ve grown up our traditional food.” Nikolla has been the creation of a culinary masterpieces for 40 years now. He arrived in the US, he was still a teenager, and he climbed in.
He opened his mouth together with his partners. The food critics were enthusiastic. After this positive experience, Vulaj is resolved to open his own steakhouse in Westchester. It was 1992, and he remembers it. “This steakhouse had become extremely successful. Numerous magazines and newspapers. I think I’m not always happy because of the competition; I’m always happy, ”Nikolla says.
Dinner for president
Nikolai’s place for many times. Donald Trump has been a regular visitor in the Vulaj's steak restaurant in Westchester, both.
“He loved our steaks. I’m very proud of it, but I’m very proud of it. When he visited, we talked many times - But this is America, anything can happen here, ”Nikolla says.
It was a shrimp cocktail, potatoes and vegetables. “He never drank alcohol. It was always in the country. “Nikolay says. We talked about it,” said Nikolla says.
In addition to Trump, sir Vanessa Williams, actor Bill Murray, then-governor of New York George Pataki, and New York politician Jeanine Pirro.
However, it’s not a problem. But given the opportunity, he returned to doing what he loved. Recently, Vulaj opened his new restaurant, Flames steak house, in Elmsford, New York metropolitan area. “I wanted people coming to my restaurant. It’s extremely important, ”Nikolla says.
Restaurant critics note. Where do you want to go?
The secret of the magical steak
Nikolla is a very special steak. The secret is the quality of the meat. He uses superior quality, prime meat only. If you can buy pretty much anything. “This is why our steaks are not so much from meat restaurants.” Plus, we have our own technologies, ”Nikolla says proudly.
It can be used. During the process, beef loses; natural processes destroy connective tissue of the muscles, thus making the marble meat much tenderer. It’s important that it has been preserved for dry aging.
“Many people who visit us It makes it easy to make it. The steaks are dry, ”the chef explains. “Many other days of their age over 21 days, but our method is much better. We are calling it longer for our visitors. ”
Not by meat alone
Nikolla's restaurant operates. It keeps track of the quality of food. “We get seafood sailed from the Mediterranean Sea. I’m not sure about the quality of food, ”he said.
He believes that this is the reason for his business. Whatever a client chooses - a steak, fish, seafood, a burger, pasta, a pounded steak, veal medallions or vegetarian dishes - they will be cooked top-class.
“The tiniest details. Our two core principles are that you can transform that food into culinary masterpieces. We love you to order in other restaurants. This makes me proud and happy, ”Nikolla says smiling.
A piece of advice for newly arrived immigrants
Vulaj is willing to share his success recipe. “There are many reasons why I met in restaurant business. I was decisive, and I was ready to work hard. It’s the highest quality, ”he says.
Vulaj believes that immigrants have equal opportunities to achieve success as Americans. It is impossible to overcome it. Mr. Nikolla says, Europeans are a crave of success more than Americans.
“It’s a bit of a mess.” Do your best, and always make it better. Try new things. You have to be extremely open to do that. Whatever you invest in your country, especially in this country. You have huge opportunities for achieving your goals — just believe in yourself! ”
Material prepared in partnership with
Flames steakhouse
Located at: 121 E Main St, Elmsford, NY 10523
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