“My favorite animal is steak.” - Fran Lebowitz
During the winter holiday, my husband began learning how to dry age steaks. G loves food shows, and learning how to make the best steaks, so he decided to take it up a notch and try this process at home.
To give you a little back story on dry aging, the technique began in the 1950s. The process allows the enzymes in the beef to naturally break down the muscle tissue. This results in improved texture and taste of the meat. The dry aging process is for the patient chef. G prefers the 45 day age, because the steak reaches it’s peak flavor.
Below G and I are sharing our experience with the dry aging process. Even though I do not eat red meat whatsoever, it’s been a cool experience watching my husband enjoy his new hobby, and I appreciate the labor of love.
Step 1: Dry Aging
G enjoys a good Ribeye, so he chose a rib roast from our local butcher. A Rib Roast contains the Ribeye steak.
Once we picked out our beef of choice, G immediately put the meat into a speciality dry aging bag. We then vacuumed sealed the bag to ensure that all the air is removed.
We then put it in a dedicated fridge, where the steak is placed on a wire rack and sits for 45 days. Placing the beef on a wire rack, helps moisture evaporate from all sides.
45 Day Dry Aged Rib Roast
Read More“A great restaurant is one that just makes you feel like you're not sure whether you went out or you came home and confuses you. If it can do both of those things at the same time, you're hooked.” - Danny Meyer
Enjoying a delicious meal at a wonderful restaurant is something that I really love. Today, I’m sharing a few of my favorite dishes at a couple of great places that I frequent in my hometown.
Le Yaca
A lovely and exquisite restaurant that specializes in French cuisine.
Read More“What nicer thing can you do for somebody than make them breakfast?” - Anthony Bourdain
One of the best hidden secrets in Virginia Beach is The Bee & The Biscuit. Our home isn’t too far away from this gem, and I’ve heard about how amazing this spot was for so many years. On New Year’s Day, G and I made our way to this spot, and boy am I glad we did.
This place is popular, and we waited for 45 minutes to be seated, but it was absolutely worth it. Also, they serve cocktails while you wait, so the time totally flies by! Their staff was helpful, kind, and so accommodating. The Bee & The Biscuit is a new favorite of mine.
Today, I am sharing what we ordered, and my ratings for each below!
Bucket of Mimosa Flight
Rating: 3.5/5
Read More“You learn a lot about someone when you share a meal together.” - Anthony Bourdain
G and I were pleasantly surprised when we discovered Alkaline at COVA’s Best of Party last summer. Not only was the staff incredibly kind, but their food was nothing short of amazing. This Asian Fusion restaurant was out of this world, and had some of the most fantastic flavor combinations I’ve had in awhile while dining out. We loved the laid back atmosphere the spot had to offer, as well as the old school hip-hop playing in the background. This place is a true treat, and we can’t wait to go back again soon - for one particular reason, I will be sharing below.
Today I am sharing the three items we ordered, and my ratings for each. Check out the restaurant below!
Read More
