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.

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FIG Restaurant Launches Catering Service with Whole Pork

FIG Restaurant at the Fairmont Miramar Hotel recently launched a catering arm (available mostly for events held at the hotel and select off-site events). Just walking into their launch party I already know what I want to have at my wedding (if and when that happens): a whole roasted pig brined in pineapple in chile arbol!

Don't eat pork? For their launch party, FIG also prepared a gigantic whole grilled fish

The meat from the two was used to make tacos with island influence (the pork taco was topped with pineapple and the fish had mango salsa). Stay until the end of the night, though, when they start handing out pieces of the crispy pork skin. Cracklins!

Now, if you'd like a more traditional bites for your event, they can certainly deliver with spoons of quinoa salad, mini lobster rolls, grilled beef skewers with chimichurri sauce, and oh-so-tender braised short ribs.

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New Chef at Roy's Downtown, and a $20 Giveaway!

Roy's Restaurant in downtown LA recently brought in a new chef. Blaine Villasin is a Hawaiian-born Filipino who started his career as a line cook at Roy's in La Jolla after training at the Le Cordon Bleu in Pasadena.

We were invited to try out the new chef's own creations (instead of Chef Roy Yamaguchi's signature dishes) with a tasting menu, which started with a plate of Striped Bass Sashimi, tamari chimichurri, black lava salt

The fish was fresh and I certainly liked the intense flavors from the tamari and the black salt, but the chimichurri might be a little overwhelming for the delicate sashimi. The dish was paired with a glass of Le Colture Fagher Prosecco, Veneto, NV. A nice glass of bubbly to start off the night.

5 Spice Seared Scallop Salad with tangerine, baby mache, kumquat, orange vanilla vinaigrette

The scallops were tender though they could be fresher, and I liked the addition of kumquats here.
This was paired with a semi-sweet wine, a 2009 Pfeffingen Riesling, Pfalz.

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