TITLE

Sourcing smart, cooking right

PUB. DATE
June 2008
SOURCE
FoodService Director;6/15/2008, Vol. 21 Issue 6, pF5
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article offers information on how the New York City bistro Steak Frites was able to improve its margins by replacing some of its Australian beef entrees with steaks sourced in the U.S. Executive chef Adam Greenberg's signature Steak Frites features the classic hanger steak, a cut that hangs between the rib and the loin. To preserve its juiciness, Greenberg holds the meat at room temperature for 5 minutes before grilling.
ACCESSION #
35571908

 

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