December 2014

Page 35

605MAGAZINE.COM (page 33)

DELISH DELIGHTS

COWBOY BONE-IN RIB-EYE Demi Glaze: Red wine with garlic, bay leaf, thyme and rosemary, reduced until dry. Add beef stock and reduce by half. Thicken with corn starch. Cowboy Steak Butter: Butter, shallots, garlic, white pepper, kosher salt and parsley, whipped. Haystack onions: Thin-sliced white onion, coated with flour, cornstarch, salt and pepper mix. Deep fry.

Steak: Aged on premise, cut fresh. Light sprinkle of Kosher salt and pepper. Start on 1600-degree char broiler to sear in juices, finished on char broiler at 500 degrees. Bacon wrapped asparagus: 3 medium sized asparagus, wrapped with strip of bacon. Bake for 15-20 minutes at 350 degrees.

CODY BARTLES Executive chef “This tomahawk rib-eye is one of our signature dishes. Any time you cook a steak with the bone in, it imparts a little extra flavor into the meat that we just can’t get enough of. I’m excited every time someone orders it. I try my best – if I’m not too busy – to go talk to the table and tell them, ‘I cut these this morning.’”

Look our web extra interview with executive chef Cody Bartles this month at 605magazine.com.


Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.