Marrow bones, wrapped around the ribeye, baste while cooking low and slow
Read MoreThis is a quick overview of dry aged beef… a bit of history, what to expect and how to’s
Read MoreConsomme' is a classic French clarified stock that was served to Kings and Queens during the Victorian Era. It is delicate and flavorful. Added noodles as a little extra garnish
Read MoreSous Vide and Seared Dry Aged 48 days
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