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It's What's for Dinner

http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html

I'm part of a social circle of disparate people joined by the common bond of love of all things culinary and anything remotely nerdy. Started out as a group of regulars at my local watering hole playing trivia and cards against humanity. The group has grown into a loose affiliation of people of all different ages, walks of life, etc. The bar lets people bring in their own food, so once a month or so we take over a couple tables had feast together under a common theme. The last couple meals revolved around Chili Creations (February), Hotshit (March) and Ramen Bowls (April). The next one is going to be Umami Steak Fest 2015 which will coincide with a farm market demo I'll be doing on July 4. The concept of Umami is one of my favorites because it celebrates the particular food genius of Asian culture particularly the Japanese. Umami is the name given to that previously undefined taste we percieve as "savory" or "rich". It is often referred to as the Fifth Taste next to Salty, Sweet, Sour and Bitter.  Steak with sauteed mushrooms is a perfect example of Umami in American cuisine.

It's fun and envigorating for me as a chef to mix it up with people who share my food love and are up for diving in and trying new things or learning traditional techniques. In preparation for the Umami Steak Fest a couple of the group members are going to dry age some beef for a couple months. I've never done this myself so I'm excited to take a crack at it. I've been cooking professionally for 40+ years and I'm still learning. It never ends and I love it. People always ask what is my favorite thing to cook and I always say, "Something new."