CHICAGO — Chef Ce Bian, from Roka Akora, will present viewers methods to make Steak Tartare with Wagyu sauce, which he shall be making at the tartare table Sunday’s Cochon555. Cochon555 is a culinary event to boost consciousness for heritage breed pigs by way of an revolutionary nostril-to-tail pig cooking competitors.
6 oz. of meat
Bian used Snack River Fillet, however any sort of fillet will work for the dish.
Reduce it into skinny small items and transfer to mixing bowl
Wagyu Tartare Sauce
10 spoons of Mayonnaise
2 spoons of almond oil
1 spoon of plum wine
2.5 spoons of truffle juice
2 spoons mild soy sauce
2.5 spoon cherry vinegar.
Mix above elements into mayonnaise and refrigerate
Reduce and mix the next collectively and put aside:
Prepare dinner the lotus ‘chip’ that goes with the tartare using oil and water;
Thinly slice the lotus root vegetable (may also use taro as an choice) utilizing a Mandolin slicer or an analogous utensil
Drop the lotus into the oil to prepare dinner after which take out and sit earlier than including to the dish
Mix the sauce with the steak; add shallots/chives
Plate the completed dish
Sunday 5 p.m. – 7:30 p.m.
4 p.m. VIP entry
401 N Morgan St.
Tickets start at $one hundred thirty