This quarter I have been heavily involved with the restaurant at the Art Institute. It is called the “Savory Palate” and even though it is not a big establishment, it does seat up to 50 people. The purpose of having a restaurant at school is so that we, the students, can gain valuable restaurant experience in a controlled and somewhat less chaotic atmosphere. It has been one of the best classes I have taken to date simply because it has pushed me out of my comfort zone and into unfamiliar territory! I have a greater appreciation for good, better and best service as well as for “bad day” service, of which I will be a…
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Where’s The Beef?
Have you ever gone to the store in search of that perfect cut of meat…the kind that would be tender yet flavorful when you place it on the table for dinner? The purpose of this post is to start with the basics of meat; where it comes from on the cow, whether it’s a tender or tough cut and the best cooking method for each. Hopefully I can shed a little light on the matter so your next dinner will be the best it’s ever been! The Chuck: This cut of meat, because it is the animal’s shoulder and constantly used, contains a high amount of connective tissue which causes the meat…
