My relationship with Chef Andrew Cowan is one I cherish. We’ve shared beers, life stories, our love of food, and some very key China Town Rules. He’s a great dude that relishes (how I perceive it) in the freedom that CHG Corporate Chef Paul Shufelt has given him. So now when I want to do something fun, Chef Cowan is near the top of my list to call. Requesting a meat smorgasbord, he stepped right up to the plate and put his creative mind on the task. My only request, a big ass sous-vide rib steak and some sweetbreads.
Then the MEAT!
What we received was a cornucopia of delicious vegetables, meat, meat and animal fat. The presentation of the meal was an added bonus (who doesn’t love a wooden platter of meat). Safe to say the meal was a great success and was the talk of the group in the following days.