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Home > DINING WITH CHEFS > New York Dining with Chefs > Marc Forgione (Part 2 of 2)

Marc Forgione

Chef and Owner Marc Forgione

    
    Creekstone Farms Ribeye and Top Cap

Dining with Chefs: Chef/Owner Marc Forgione
Marc Forgione (Part 2 of 2)

To round out our entrees we chose the Creekstone Farms Ribeye & Top Cap with Maitake, Black Kale, Dry Aged Potatoes and Ginger Ketchup. "This one is kind of a cool process," Chef Forgione enthused. "A lot of people don't realize this, but on a ribeye there's two parts: There's the eye and then there's the cap. When you're doing a ribeye for two, or a prime rib, everybody gets a little piece of cap at the end of their steak. But when you're breaking it down and serving it for one, and you're making 8-ounce steaks, it's impossible to give everyone a cap unless you do it the way that we figured out how to do it. The cap is my favorite part of the ribeye, so that's why it was fun for me to figure this out. We break it down and then clean it up, then we sprinkle it with transglutaminase (meat glue). We sprinkle a little meat glue onto the eye after we've separated the eye from the cap, then we take the cap and wrap it around the eye. When you take the cap off completely it basically looks like a big flank steak, so we wrap the eye in the cap and then roll it very tight in plastic, kind of like a sausage. Then we let it sit for at least four hours, although it's better if you let it sit overnight. At this point, you basically have a log of ribeye eye wrapped in the top cap; when you cut them, you have steaks in the shape of a filet mignon, but really it's ribeye and cap surrounding it. It's very cool. I was very excited when we figured it out."

   
     
    
Creekstone Farms Ribeye and Top Cap

The meat was delicious, but so was the ginger ketchup, which was made in-house. "It's ginger juice, Heinz ketchup, butter that you emulsify, a little bit of soy sauce, a touch of lime juice and salt," Chef Forgione explained. "Salt is really the big part in that recipe. If you don't have enough salt in there, it doesn't have any structure. It's something in the ginger juice; it almost tastes too raw if it's not seasoned properly. It’s a good description of what we do here: It's very familiar, like when you're a little kid at home having a steak with french fries and ketchup. We've kind of elevated it to make a beautiful ginger ketchup. Obviously it’s a great cut of steak. Then, instead of french fries, the potatoes are cooked in dry-aged fat and re-crisped again in dry-aged fat. It's kind of upping the ante of a simple steak, potatoes and ketchup dish."

   
     
      
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