Setting up for an event in the desert is always fun. It’s especially so when 30 corporate team members come together for a social gathering and ask for a Holy Smokes food experience. Being in the great outdoors, cooking and eating fantastic food, and sharing it all with friends is just what the doctor ordered.
You can be assured the menu was in every manner a carnivorous affair because that’s the only way we roll. Hanging Tomahawks and Picanhas, searing dry-aged beef, whipping up Surf’n’Turf Tacos & serving up Chicken Sliders with charred veggie skewers on the side.
A lot of effort is taken in advance within the prep phase regarding these types of cooks. Chicken gets marinated overnight, this time in miso, then left on a rack in the fridge to allow the moisture in the skin to dry out,, resulting in crispy chicken skin.
Then, of course, there is a dry aging process. The guests were pairing full-body red wines such as Merlot and Cabernet Sauvignon, which are an ideal match for a cut of dry-aged beef. The beef was a special Australian 35-day dry-aged wagyu (8-9 marbling) striploin. The cut is known as New York Strip steak, which is not quite as fatty as ribeye steak but is still very juicy. This steak offers a delicious dry-aged taste that is truly unique and pairs well with wine. Sear on high, cook to medium, rest then slice. Gulp.
All in all, a warm and pleasant vibe. It’s a great team, and we are happy to be a part of something supporting them and their work. We appreciate everyone who came out and enjoyed our experience.
As the weather begins to change, you can count on seeing us out and about,, putting more smiles on people’s faces.
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