Dine-In Vancouver 2016 (Sarlo's)
 

$80 Prime Rib prix fixe


Objective:

1. Been slacking, I wanted to have a bit more intense cooking session.

2. Would my friends would trust me enough to shell out $80?

3. The idea of leaving hungry after a "prix fixe" meal disgusts me.

4. Everybody says "Dine-Out" sucks, can I make "Dine-In" any better?

Shot by Ronin of Ed Eats




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Bone-in 'AAA' rib sections, matching left and right side of the cow.
Not shot by Ronin, obviously.


Stage 1: Jaw Workout
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Pig Ear Chicharrón





Stage 2: Munchies w/ Crostini
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Roasted Garlic baked with unripened goat cheese, splash of lemon




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Unripened goat cheese baked in marinara with basil




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Roasted beef bone marrow




We're calling this an amuse-bouche?
https://lh3.googleusercontent.com/-7...ncouver-13.jpg
胡麻和え (goma-ae)



Back to our regularly scheduled meal...
Stage 2: Munchies w/ Crostini
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New York Steak Tartare w/ Quail Egg Yolks
-- Italian parsley
-- Gherkins
-- Dijon
-- Grainy mustard
-- chives
-- caper
-- shallots
-- roasted garlic olive oil
-- Worcestershire sauce




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Tuna Poke
-- Albacore tuna
-- Hass avocado
-- Negi (scallions)
-- Shallots
-- Kurogoma (black sesame)
-- Gochugaru (Korean chili pepper powder)
Japanese style vinaigrette

Stage 3: Vegetables, for your health
https://lh3.googleusercontent.com/-1...ncouver-67.jpg
Caesar Salad
Topped with crumbled bacon, shaved parm and garlic croutons

Dressing:
-- Raw garlic
-- Roasted garlic
-- Roasted garlic olive oil
-- Bacon fat :cool:
-- Anchoives
-- Dijon
-- Parmigiano Reggiano
-- Pepper
-- Worcestershire

Stage 4: The Main Event

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Garlic green beans (Cantonese style)
-- Fried in bacon fat
-- Splashed with Shaoxing wine
That's the Shaoxing wine you see catching fire.




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Creamed spinach, a steakhouse classic
-- Bechamel
-- Freshly grated nutmeg




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Bone-in 'AAA' Prime rib
-- Crust of garlic, rosemary, thyme, fried shallots and butter




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56 oz bone-in 'AAA' prime rib
Garlic butter herb crust

- Roasted garlic mash
- Cantonese style garlic green beans
- Roasted mirepoix




https://lh3.googleusercontent.com/-B...ncouver-90.jpg

Stage 5: Dessert (aka Do you actually still have room?)

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Browned butter chocolate chip ice cream sandwiches



And that concludes Dine-In Vancouver 2016
Did you guys find value in your Dine-Out meals?
:concentrate:

how do i become your friend? .....err.... i meant how do i sign up? or maybe both?

My god that looks fantastic.... and I would shell out $80 for that in a heart beat.

are u kidding me!?

wow.

looks amazing I would gladly pay $80

May I be invited? I'd break my diet for this meal.

Looks amazing! How much lead-up prep time do you need for something like this?

I think you need bigger plates for the main course :p

Hey Ron,

Can we be friends?

I'll even help eat and cook.

I'm an expert at eating food. Can I be your friend?

LOL I remember when people thought $80 was too much for this meal...

Consider that dine out is $20-40 and you get maybe...20% of what we ate. At least 48oz of prime rib to go too.

And that prime rib was one of the most tender pieces of meat I've ever had. I was cutting it with a butter knife.

Fool! No plate can hold prime rib of this magnitude!

For real though I've been telling Sarlo he needs to buy better looking dinnerware.

looking for a chef de partie? ;)

Wow this food looks amazing, this would be great for a get together with friends, do you do any private bookings?

Looks great! Was wondering what happened. You seemed to go MIA both on RS and IG.

Holy fuk! :thumbsup::thumbsup::thumbsup:

Curious how was the prime ribbed cooked?

I had an HDD crash, lost a bunch of photos and person files and got really discouraged from posting for a while.
I'll be back on insta pretty soon I think.

Prime rib was slathered in a crust marinade.
Salt, pepper, butter, garlic powder, onion powder, fresh rosemary, fresh thyme and some deep fried shallots. All blizted together into a paste.


And yeah, I know I need better plates and lighting for photos.
I need lots of stuff still. hahaha

Thank you guys for all your kind comments.
It's nice being able to spoil my friends once in a while.
and really, it's Ronin that makes my food look good.



As for people wanting in,
I'm still sorta scratching my head on how to approach this legally,
Not in it to make a boatload of $$$, I just want to protect myself from liabilities (safety concerns, people getting sick, lawsuit or somebody getting burned by the deepfryer).


I did my first private booking with an RS member over the holidays.
It went well I think (don't know his username, but maybe he'll chime in).
Unlike other underground restaurants, my meals aren't fancy, romantic or nicely plated.
It's just not my style currently.

I'm leaning towards something more akin to a cooking space/school.
Where people "come spend an evening and cook with me together".
I'd do the shopping and do the heavy lifting and guide us through it together.
I'll put some thought into how to approach it.


Maybe you guys have suggestions?

Man...I would love to dine at your place
*drools*

Low and slow sub 200 degrees in an oven?

hahaha, dude, I'm just an amateur playing pretend.
Shouldn't I be your prep cook?


I think I floated around 225, directly on a half-size sheet pan.
Was a bit concerned about the bottom heat, but it seems to have turned out ok.

Hey Sarlo,

That was me :)

My friends and I thoroughly enjoyed the experience; learning new things and being able to have a good chat and food is definitely a worthy experience. I definitely prefer this type of experience than the typical ones. Definitely recommended for any of you guys who like to cook or learn.

Highlight of the night was definitely my wife getting super pissed drunk LOL

:drunk::drunk::drunk::drunk::drunk::drunk:

Better than the dry aged one you guys had awhile ago?!

Do you go by a general rule in terms of how long per lb?