PRIME: Rediscovering The Prime Rib Experience
The search continues as our author researches and develops new menus, finalize side dishes, nuances his tantalizing rubs and marinade recipes.
We've partnered with unique and distinguished contributors on wines, beers and artisan cheeses ranging from The New York Times, The Washington Post, Josh Bernstein and Butter Communications of California.
Our most recent study took place at the CIA campus along the Hudson River in Hyde Park, New York. We were invited into the Culinary Institute of America's meat cutting class.
Remarkable handcut selections of beef with a knowledgeable chef and butcher at the helm; Chef Thomas. Great students and terrific staff.
