Showing posts with label dry aged beef. Show all posts
Showing posts with label dry aged beef. Show all posts

Wednesday, October 19, 2011

Meat 101 Classes at Nick+Stef's

Can you taste the difference between bone-in and boneless steaks? How about wet aged vs dry aged? Or meats from America vs New Zealand? or Argentina?

Well, now you can learn by tasting them back to back during one of Nick+Stef's Meat 101 classes, starting on Thursday October 20 (that's tomorrow).

The classes happen every other Thursday at 7:30PM and will last about 30 minutes. The cost is $35 and attendees will get the meats for that class plus whatever wine/beer/whisky pairing they are doing. Here is the class schedule:
10/20: "Which Rib-Eye to Buy?" Bone-in, Boneless, or Dry-Aged.
11/3: "New York, New York, ... and New York!" Same idea as the rib-eye, but with New York steaks.
11/17: "A Well Aged Steak". Try wet aged vs dry aged rib-eyes, and wet aged vs dry-agged New York steaks.
12/1: "US vs The World". Learn the difference between steaks (and wines) from New Zealand, Argentina, and America.

They held a media preview last week for the third class ("A Well Aged Steak"). Clockwise from the top left is the dry aged rib eye, wet aged rib eye, wet aged New York, and dry aged New York.

IMG_4676

Wednesday, October 29, 2008

Beers, Burgers, and the Best of Both

I finally made it to Father's Office. OK I went to the Culver City one (FO II), but hopefully it's a good representation of the SM one also (the CC location has free parking though!). I went on a Wednesday night and it was surprisingly crowded for a Wednesday - all the outdoor seatings were taken. There were a couple of seats at the bar which boasts about two dozen taps (probably more).

As some of you may know, I was craving the Cusquena Negra I had in Peru.

I still haven't been able to find it in LA, but my eyes immediately tried to find something similar at FO and thus I really only studied the "Malty" section of the beer menu.

One description caught my eye. Rich caramel, chocolate ... dry finish. Sounds good. And it was!
Probably the closest thing I'll be able to find to the Cusquena Negra, the Oskar Blues Old Chub Scottish Ale is a little sweet, rich and malty. I think the Negra is still a tad smoother, but this will do, this will do. At least to tide my cravings.


And of course I had to order the Office Burger (with caramelized onion, applewood bacon compote, gruyere, maytag blue cheese and arugula.) $12
Amazing burger. Instead of burger buns they used these sandwich buns that I really like. And arugula! Much better than lettuce. The burger is a dry aged beef which is amazingly juicy and flavorful. I ordered medium and it looked more like medium rare though ... next time I will have to order medium well.

The burger is pricey at $12 without fries, but it is one of the best burgers I've ever tasted. This may actually kick Grace Burger off its throne - maybe, I will have to go to Grace again first. The only thing FO lacks for me is milkshake.

Currently though FO has both my favorite beer (north of Peru) and favorite burger. They also have some amazing classic cocktails - small menu here, but really good stuff. I'm thinking of just keeping a tab open there ...

Father's Office II
3229 Helms Ave.,
Los Angeles 90034

(310) 736-2224
http://fathersoffice.com

Father's Office on Urbanspoon

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