Still testing for the fall menu. This will be similar to but not the exact flavor profile we will be using but had some VIPs in so had to give them some of our sous vide octopus. Abondoned the red wine braise for sous vide. Why not, it's perfect every time.
After it cooled we removed the skin and suckers. Then a little olive oil, herbs, seasoning, and on the plancha. Stayed super tender, hit it up with the old ACG powder, heirloom tomatoes from chef garden, and some red ribbon sorrel.
Wild Blueberries at Black Queen Angus Farm
6 years ago