Tomahawk ribeyes for days.

Very nice! We have a 50oz Tomahawk rib steak on the menu where I'm working, meant to be a sharing plate for 3-4 people, its really fun making one because they look so awesome going out.

The bone must weight 20 once lol.. not sure i would share for 4 people

Back then i wanted to get some of those for the restaurant.. but my meat supplier only had them in USDA choice, and i'd only buy USDA prime (or canadian prime).. also only had frozen because of the issue of conservation of pieces with big bone like this.. (marrow would smell..)...
So we would just sell 1 kilo ribsteak bone in to share for 2..

This post was edited by hofx2 on Jun 4 2015 08:30am

good stuff keep it up

I want to eat it all!!!!

It's been a minute since I've updated here. Work has been busy with menu changes, chef changes, concerts, ect... However, I am very proud to say that I received my Certified Culinarian certificate, which I am quite proud of, since I have never been to culinary school, and typically you receive a CC after you graduate culinary school. But at any rate, I am very proud, and have already started working on learning new techniques and ways of doing things, as I plan on taking my CSC (Certified Sous Chef) test sometime within the coming year. When I take that test will all depend on where I am working at around that time. I have applied, and have been asked to come in and take practicals at 2 very respected restaurants in Dallas, Texas. I will be doing a practical for one of them in 2 weeks, and the practical for the other restaurant in 3 weeks. I have also been looking at doing stages overseas, in which case I would be working overseas for 2-3 years, which excites me. I have applied to stage at 2 different restaurants overseas, 1 being in Spain, and the other being in Denmark, both being far above my skill set and qualifications. If I were to get picked to stage at this restaurant in Denmark (which is about a 1/1000000000000000000000000000000000000000000 chance), then I will be staging under the chef I look up to the most.

The 2 restaurants in Dallas that I am being considered for is FT33 http://ft33dallas.com/ and Harvest in McKinney, Texas http://harvesttx.com/
Both are excellent restaurants with incredible reputations. Regardless of the outcome, I am honored to at least be asked to go in and take a practical for both places. We will see how this goes.

As of late, I have been working on showing restraint with my cooking. Treating fresh, local ingredients with respect. Because let's face it, a freshly picked summer blackberry doesn't need to have anything done to it. So I've been working on treating things simply, respectfully, while adding things that will enhance every aspect of their natural flavors. I thought it was going to be easy, but it's been the opposite. Restraint is a trait that I think is hardest for a chef (or aspiring chefs) to learn.

Here's a starter I made for our special we ran last week. It's a fresh tomato salad made with baby heirloom tomatoes/ fresh blackberries/ blackberry and orange coulis/ shaved fennel/ crumbled goat cheese. It's flavors are fresh, clean, and display the things in my area that are at their absolute best in the summer time. I added a few taragon leaves to compliment the shaved fennel in hopes to tone down the acidity of the berries and tomatoes, and it worked very well.

Thanks for looking, and thanks for everyone who has had good and bad things to say about my food. The road to chefdom is long and difficult. I am closer to the start than I will ever be to the end.

Enjoy.

try for master chef or *ells Kitchen

Cool... good luck with new adventures! You gotta keep movin to keep learning...

was just randomly searching, I honestly don't think you should slice a steak just to "plate" you lose all the natural jus within the meat even if you rest is properly. But if you were to cut just to plate, I would cut in half and call it day, lose minimal jus

One of the dumbest comments I've seen all year. Are you serious?