Sunday, February 20, 2011
Field Trips
Most of the time I feel like I am just another kid on a field trip, looking into some space that I have never seen before, running all over this City, happy to have the chance to learn something new. Here's yet another TBF exclusive video of Executive Chef Brooke Vosika of the Four Seasons, Boston, giving us a tour of the kitchens. Not many restaurants here have the time, space or budget to dry age their own beef. They do. We are looking at about $30,000 worth of meat here.
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This was definitely a unique experience. I can't believe I was in the Four Season's dry age room while sipping some of the Executive Chef's wine!
ReplyDeleteThis was definitely a unique experience. I can't believe I was in the Four Season's dry age room while sipping some of the Executive Chef's wine!
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