In the Kitchen with Chef Canales: Dry-aged beef

This morning, Chef Paul Canales took a moment to show us some of the beef he’s been aging.  Mac Magruder delivered a manzo six weeks ago, and the rib-eyes are now being prepared to go on the menu this weekend as tagliata & (maybe) wild mushrooms.

Chef Canales also gives us a heads up on the porcini forecast for next week, tells us what “hard crack” means, and introduces us to Pablo “Tigre” Gavito.

1 Response to “In the Kitchen with Chef Canales: Dry-aged beef”


  1. Elizabeth

    This was unbelievable. So delicious.