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Recipe: Filet of US Kobe Beef Steak au Poivre

Having received samples of Wagyu beef from Mishima Ranch US Kobe Beef and grass fed beef from Long Valley Ranch, I was anxious to cook the steaks “just the right way” to ensure the optimal experience and to be able to evaluate the differences between the two steaks.

I was surprised to see so few […]

Heirloom Tomatoes with White Truffle Balsamic Vinegar and EVOO

I love eating a plate of multicolored heirloom tomatoes at the peak of ripeness. But, with Urbani’s White Truffle Balsamic Vinegar , Chaetau Virant Extra Virgin Olive oil, fresh cilantro, fresh cracked pepper and fleur de sel, these heirloom tomatoes were elevated to a whole new level. I don’t think I would put fresh […]