CHATEAUBRIAND

Chateaubriand:
By Chef Rango Inc.
In the food scene simple it's alway best. Food done well with simple principles, ingredients and techniques... Chateaubriand, a large steak cut from the thickest part of a fillet of beef. And is traditionally served with small roasted new potatoes.
We are doing a slightly different version. Peel and cut potatoes into quarters about 11/2 inch . Poach new potatoes in olive oil, herbs, salt and pepper. Then take carrots and place in a small pan over medium heat with 1/3 of water and 1/4 cup of brown butter, herbs and salt and pepper. Keep cover based the carrots occasionally.  The carrots should be done in about 8-10 minutes.

The kitchen Gods said, let there be fire and now it's time to cook; the meal was confected. The novice chef explained that the dish, beef and barley soup with a hint of caraway and a curry mustard prime rib crusted with crabmeat. A prestigious table of a novice chef. 

Pikes Market Seattle

The westcoast by far have some of the produce in the country.  I believe that the weather a tempered rainforest give the westcoast the advantage to cultivate such a great harves; the area lend itself for top notch farming. I had the pleasure to work as a chef in Washington state and throughout Oregon an fell  in love with what the land and river produced . Furthermore that side of the country it's majestic a beautiful tranculity.