The Bluffs Food & Wine Gazette November 2022

NOVEMBER 2022

Event Report:

To Dry Age or Not Dry Age...That is the Question

Moving the cellar: A Massive Job!

What’s New

The massive job is done. We have successfully moved the ever growing Council Bluffs Branch cellar to its new home at Support Works. We thank Patti and Steve Hipple who have provided the basement of their office at Washington Terrace as our Branch cellar free of charge for many years. Now we have a state of the art cellar cooling unit that directs the humidity back into the cellar. The walls were insulated to preserve the cool environment. Check out the photos.

Susan Rauth and Brent Rasmussen hosted their second event at the Oak Hills Country Club. They had an ambitious theme: comparing Dry Aged to the more usual Wet Aged beef steak. Fortunately, Brent is an aficionado of Dry aging and has all the equipment to age beef in the dry manner.

“Stay away from negative people. They have a problem for every solution.”

- Albert Einstein.

Event Report: To Dry Age or Not To Dry Age... That is the Question Written by Tom Murnan, Photos by Tom Murnan I loved the premise of this event.

If you follow all things beefy, inevitably the discussion turns to whether dry aged beef is better than the more common (in the Beef State) wet aged. Brent Rasmussen put beef in the dryer for two weeks before the event. From the DryAger web site. “Good things come to those who wait — especially when it comes to meat. Dry Aging is one of the oldest preparation techniques known to man, requiring time, patience, and a careful attention to detail.

It’s a process that can’t be rushed, but the rewards are more than worth it. In Dry Aging, an entire carcass or wholesale cut is refrigerated for a set length of time, while the temperature, humidity, and air quality are precisely controlled. Here, the meat is able to age and breathe,

and reach its highest possible grade. Enzymes start to break down the tissue structures and proteins are formed, a natural change that results in meat that is exceptionally tender. At the same time, the meat loses moisture and the outer layers dry out, forming a protective coating and intensifying the flavor. Properly dry-aged meat may look dry and dark on the outside, but it hides a treasure within.”

After a nice selection of appetizers and quaffing wines, we sat down to a salad with two outstanding Rieslings: a Smith Madrone 2016 and a Jean Biecher et Fils Sommerberg Grand Cru 2019 from Alsace. Seared Scallops with Pinot Noir was next. The Pinot did quite well. The Main Event was our beef comparison. We

received a 10 oz piece of 1” thick prime dry aged, and a 5 oz ¾” thick of wet aged New York Strip. Both were nicely grilled showing their hatch marks. When put to a vote, however, most of the 26 attendees voted for the wet age as it was more moist.

Perhaps we need more practice! Or a thicker cut, which is less prone to losing its moisture. Brent brought most of the high end wines from his and Susan Rauth’s cellar: the two Rieslings, the Paul Hobbs Goldrock Estate Pinot Noir 2019, the O’Shaughnessy Mt. Veeder Block 19 Cabernet Sauvignon 2012 and the Château Suduiraut Sauternes that accompanied the Pastry Wrapped Poached Pear. Table decorations by member Denise Meyers. Congratulations on a job well done Susan and Brent!

Moving the Cellar: A Massive Job! Patti and Steve Hipple had donated the basement of their office for the CB Branch cellar shortly after the Branch was founded in 2003.

But over time, the Branch had expanded, and along with it, the cellar. It was too small a space, plus a lot of steps had to be climbed to move the wine. Dave Thrasher donated a 12x9x12 tall foot space in Support Works, as well as time and materials for spray insulation and shelving. Mike Wilke donated his time to coordinate the subcontractors and installing the cooling unit.

Tom Murnan do-

nated the insulated door.

The electrical, drywall, cooling unit and condensation pump all came from Branch resources.

Then an inventory was conducted before we moved. Patti and Steve Hipple, Mike, Dave and Susan Rauth worked on this project. I am happy to report that our ongoing inventory was quite accurate.

Thank you Patti.

Michelle Hyder donated empty boxes, and Mike stopped by HyVee multiple times to get more empty boxes. Over 200 boxes were needed. The wine was then

stored in these boxes and placed on shelves. Then came the move, muscling 1900 bottles into trucks to their new home. This turned into a two day effort. Dave, Mike, Patti, Steve, Susan, Brent Rasmussen and Jason Sullivan all participated. I’m sure there were sore muscles the next day. So now we have a state of the art cellar. Thanks to all the Board Members who donated their time for this huge project. Looks like we have the cellar pretty full right now, but there is room for more!

2022

UPCOMING COUNCIL BLUFFS BRANCH EVENTS

NOV

10 DEC

11

BARNATO (IN THE OLD BRIX IN VILLAGE POINT)

Event Producers: Paige & Brian Ritter, and Tabitha & Dave Thrasher

JOINT EVENT WITH THE OMAHA BRANCH, HOLIDAY WINE DINNER Happy Hollow Club Event Producer: Duke Matz

HOSTING AN EVENT?

Let us know when, where and a little bit about what’s going on!

We would love to include YOUR event on the calendar!

Email details to: iwfs.councilbluffs@yahoo.com