- Sep 27, 2018
- 274
- 302
-A5 Wagyu steak from Japan.
Souvide at 127.5F then seared at 1550F. Rested w/ garlic butter.
-Local fish market crab bisque.
-15 scallops w/ a different seasoning for each one.
Souvide at 127.5F then seared at 1550F. Rested w/ garlic butter.
-Local fish market crab bisque.
-15 scallops w/ a different seasoning for each one.
