[Culverin]

$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 (http://edeats.com/)




https://lh3.googleusercontent.com/-l6Zzny0i1j0/VqVQxU5vFnI/AAAAAAADpUY/9HR7MB_rx5k/s640-Ic42/IMG_20160114_163243_354%25257E2.jpg
Bone-in 'AAA' rib sections, matching left and right side of the cow.
Not shot by Ronin, obviously.


Stage 1: Jaw Workout
https://lh3.googleusercontent.com/-kORmeoBIZC8/Vp7e6JT0WjI/AAAAAAADnro/uMuIfv8N5Go/s640-Ic42/dineinvancouver-4.jpg

https://lh3.googleusercontent.com/-7V2cBoHmZYA/Vp7f0l6m2II/AAAAAAADn40/15I_XAIQ4sE/s640-Ic42/dineinvancouver-25.jpg
Pig Ear Chicharrón





Stage 2: Munchies w/ Crostini
https://lh3.googleusercontent.com/-mD7TvsxS6MI/Vp7gTOopr9I/AAAAAAADn3Y/2tyfsF7_m4o/s640-Ic42/dineinvancouver-35.jpg
Roasted Garlic baked with unripened goat cheese, splash of lemon




https://lh3.googleusercontent.com/-Azvh3YX6M5Q/Vp7gQysgCtI/AAAAAAADn3I/3lrQuGlqpPU/s640-Ic42/dineinvancouver-34.jpg
Unripened goat cheese baked in marinara with basil




https://lh3.googleusercontent.com/-4lUSw6_yqh8/Vp7geYSdQ3I/AAAAAAADn3A/_rb1btEDEbQ/s640-Ic42/dineinvancouver-39.jpg

https://lh3.googleusercontent.com/-ASDrQyIjH1w/Vp7hNBq8-BI/AAAAAAADn3g/NjD7RYXUbAY/s640-Ic42/dineinvancouver-52.jpg
Roasted beef bone marrow




We're calling this an amuse-bouche?
https://lh3.googleusercontent.com/-7pRnMAEKKxQ/Vp7fSw1rirI/AAAAAAADnts/xHdDl2VMOs4/s640-Ic42/dineinvancouver-13.jpg
胡麻和え (goma-ae)



Back to our regularly scheduled meal...
Stage 2: Munchies w/ Crostini
https://lh3.googleusercontent.com/-y6tylPosgqA/Vp7foru1csI/AAAAAAADnvQ/L5EiQ8k_IKs/s640-Ic42/dineinvancouver-20.jpg

https://lh3.googleusercontent.com/-Ft_iMybqklg/Vp7g1YIpGfI/AAAAAAADn8M/GHQwzz13EuI/s640-Ic42/dineinvancouver-45.jpg
New York Steak Tartare w/ Quail Egg Yolks
-- Italian parsley
-- Gherkins
-- Dijon
-- Grainy mustard
-- chives
-- caper
-- shallots
-- roasted garlic olive oil
-- Worcestershire sauce




https://lh3.googleusercontent.com/-l4SsScDCraM/Vp7fI5jxBII/AAAAAAADns8/qEeaNV-dGwU/s640-Ic42/dineinvancouver-10.jpg

https://lh3.googleusercontent.com/-eHJSfWwaQ10/Vp7ffR8zJYI/AAAAAAADnus/QgtF5nW94Dg/s640-Ic42/dineinvancouver-17.jpg

https://lh3.googleusercontent.com/-NTFeKSkFST8/Vp7hqfRnKEI/AAAAAAADn5Y/q9cllQUlXnM/s640-Ic42/dineinvancouver-62.jpg
Tuna Poke
-- Albacore tuna
-- Hass avocado
-- Negi (scallions)
-- Shallots
-- Kurogoma (black sesame)
-- Gochugaru (Korean chili pepper powder)
Japanese style vinaigrette

[Culverin]

Stage 3: Vegetables, for your health
https://lh3.googleusercontent.com/-1XHeVLppmOw/Vp7h4CjLU3I/AAAAAAADn6Y/4hV_cCqlqrM/s640-Ic42/dineinvancouver-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

[Culverin]

Stage 4: The Main Event

https://lh3.googleusercontent.com/-piIoMFqJNj4/Vp7iOx3K_II/AAAAAAADn7s/9-Om701R9QM/s640-Ic42/dineinvancouver-74.jpg

https://lh3.googleusercontent.com/-TyXcsqCC5f0/Vp7idbJ4-XI/AAAAAAADn8g/eKpTmhMU5NU/s640-Ic42/dineinvancouver-77.jpg
Garlic green beans (Cantonese style)
-- Fried in bacon fat
-- Splashed with Shaoxing wine
That's the Shaoxing wine you see catching fire.




https://lh3.googleusercontent.com/-307XovV7vcs/Vp7e1wiI1OI/AAAAAAADnrI/uUnND7YDINs/s640-Ic42/dineinvancouver-1.jpg
Creamed spinach, a steakhouse classic
-- Bechamel
-- Freshly grated nutmeg




https://lh3.googleusercontent.com/-_iYe45eDj_M/Vp7iV8Tv_WI/AAAAAAADn8E/toRNpYfXqcU/s640-Ic42/dineinvancouver-78.jpg
Bone-in 'AAA' Prime rib
-- Crust of garlic, rosemary, thyme, fried shallots and butter




https://lh3.googleusercontent.com/-nUDdI1vhwUA/Vp7iuOsy4vI/AAAAAAADn9U/NmWMY7gYv5Q/s640-Ic42/dineinvancouver-83.jpg

https://lh3.googleusercontent.com/-8Vahe7s9lKM/Vp7ixbHLxzI/AAAAAAADn9c/mMPCwafUhOI/s640-Ic42/dineinvancouver-85.jpg

https://lh3.googleusercontent.com/-XLvh5GhupS4/Vp7iz8C-cuI/AAAAAAADn9k/86MEoAEbKUc/s640-Ic42/dineinvancouver-86.jpg

https://lh3.googleusercontent.com/-ZrqcrGa3kLc/Vp7i2-w3ThI/AAAAAAADn9w/xseBR5nNpPU/s640-Ic42/dineinvancouver-87.jpg
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/-BpeJPNwj_7o/Vp7i-QKQ4AI/AAAAAAADn-I/PyakGOkw-Eo/s800-Ic42/dineinvancouver-90.jpg

[Culverin]

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

https://lh3.googleusercontent.com/-hxjF61wg2PA/Vp7jEzT3FCI/AAAAAAADn-g/EjyEmx5ggRc/s640-Ic42/dineinvancouver-93.jpg

https://lh3.googleusercontent.com/-CaFfWlvod1k/Vp7jJkkMzOI/AAAAAAADn-w/gRdWV1fZhPg/s640-Ic42/dineinvancouver-95.jpg
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:

[tiger_handheld]

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

[murd0c]

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

[red_2]

are u kidding me!?

wow.

looks amazing I would gladly pay $80

[willystyle]

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

[Liquid_o2]

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

[smoothie.]

Hey Ron,

Can we be friends?

I'll even help eat and cook.

[rageguy]

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

[Ronin]

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.

[Ronin]

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.

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

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.

[cho]

looking for a chef de partie? ;)

[bluejays]

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

[Expresso]

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

[akira112]

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

Curious how was the prime ribbed cooked?

[Culverin]

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

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.

[Culverin]

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

Curious how was the prime ribbed cooked?

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

[Culverin]

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?

[skiiipi]

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

[akira112]

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

Low and slow sub 200 degrees in an oven?

[Culverin]

looking for a chef de partie? ;)
hahaha, dude, I'm just an amateur playing pretend.
Shouldn't I be your prep cook?


Low and slow sub 200 degrees in an oven?
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.

[hypediss]

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?

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:

[Expresso]

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.
.

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


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

[Ronin]

It's close but I think I prefer the dry aged steak we had. The prime rib was definitely more tender but the 28-day dry aging gave that steak a great flavor.

[murd0c]

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).


This is easy, just have people sign a waiver that explains everything to them and you will be more then fine.

[6793026]

Culverin:
I can see where you're coming from. Can see the passion on what you do; once you have to deal with $, critiques, impolite people, it sucks.

Which is why my chef friends sat down and came up with these:

1) $ to just cover my cost a bit
2) Legal stuff, sure, get people to sign a waiver for those who aren't your friends? Also be careful with the photos they take can only be for personal use.
3) I immediately veto anyone whoever is impolite (or late) to my place. They simply do not get ever re-invited. No explanation needed.
4) Getting invited is a privilege not a right.

Had a guest who would come and critique me online afterwards; F-off. Guest who would insist on doggy bagging shit when the meal wasn't even 1/2 over.

Too many funny stories to list. Fine line between doing something for passion versus doing it as a job,

[Armind]

:drool

[Culverin]

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:

Hi hi hypediss, :)

Your group was sort my initial test,

It's a bit of a mind shift to actually try to predict and measure the amount of food/prep for the menu (usually I just say fuck it and eat the leftovers),
How to handle more/less people who want to help (and their skill levels),
I needed to be able to handle everything solo if the helping hands were rubbish.

How to handle more/less guests (no shows),

As my first guests, I could not have asked for a better group and social dynamic.
It gave me a lot of think about.

It was encouraging,
While very tiring, I also enjoyed it immensely.


Thank you for the kind words and the recommending me.
Means a lot that I was able to meet expectations.

[Culverin]

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?

Nah, 'AAA' beef is still just beef.
It's rib cut, so it's flavorful, and it's juicy and tender.
But there's only so much beef flavor you can enhance with the crust.

Well, I only ever roast a full 7 bone rack.
It comes out of the fridge first thing in the morning.
Then I give myself approx:
- 5 hours cook time
- 30 mins rest (longer is better)
- 10 mins sear

[Culverin]

This is easy, just have people sign a waiver that explains everything to them and you will be more then fine.
Like, home cooked, not technically food safe, not a restaurant, friends hanging out. Participate and be here at your own risk?

Culverin:
I can see where you're coming from. Can see the passion on what you do; once you have to deal with $, critiques, impolite people, it sucks.

Which is why my chef friends sat down and came up with these:

1) $ to just cover my cost a bit
2) Legal stuff, sure, get people to sign a waiver for those who aren't your friends? Also be careful with the photos they take can only be for personal use.
3) I immediately veto anyone whoever is impolite (or late) to my place. They simply do not get ever re-invited. No explanation needed.
4) Getting invited is a privilege not a right.

Had a guest who would come and critique me online afterwards; F-off. Guest who would insist on doggy bagging shit when the meal wasn't even 1/2 over.

Too many funny stories to list. Fine line between doing something for passion versus doing it as a job,

Thinking about money is ok? It's a good thing to learn for my own life skills?

Critiques might hurt since I'm not really a pro.

Impolite people... yeah, I think I've been (mostly) lucky so far.


1. $ clause, is that in terms of legal protections?

2. Waivers make a lot of sense.
But what's this about photos for personal use only?
Thus far, people have been posting to facebook and Instagram and it's only brought me positive attention?

3. Impolite, yeah. Late? That might not really be an issue for me. I don't think?
My plan is 1 point person who arranges the private dining experience.
They're the boss of their group and keeping them in line.
And in charge of making sure I get paid? So if we need to start without people, that wouldn't bother me.

Doggy bags are ok? I have a small appetite. If I was a guest, it would be nice to take things home to finish.


6793026,
Can you tell me more of what you and your friends do?
Open to the public?

[Vansterdam]

I wanna come for one of your epic charcuteries boards in the future :D

[Armind]

I got the scotch :fullofwin: