In our first Friday special Matt Epstein describes his preparation of a 45-day dry aged rib eye en sous vide. This is paired with a burgundy truffle-mushroom-cornflake risotto and an even more complex 2015 Pommard-Èpinots Premier Cru. We discuss the origins of these ingredients as well as their procurement from local markets.
We engorge the process of sous-vide and compare it to simpler cave-man ways of cooking meat, which in all cases is more enjoyable with a good pair of dry, heat resistant gloves. The humble blade is brought into the spotlight along with proper knife-handling (bear-clawing) technique. It is indeed a sophisticated episode that Aunt Martha would be proud of.