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Old 06-14-2009, 07:01 PM   #9
cjcullom
Got Wood.
 
Join Date: 04-17-09
Location: Penllyn, Pa.
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Even for a specialized event I would find out what the budget is. You can never go wrong being concerned for the customers pocketbook. They may be thinking "dry aged" meat or real Kobe and you would not want to disappoint. I like the idea above doing a whole filet(or other) so you can please all on the temps. I do an oven filet slathered with whole grain mustard, cracked pepper, sea salt and fresh thyme emulsified with evoo that is killer...served with chived creme fraiche.
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