CHEF ERIC'S BLOG
Hello Gilchrist Members!
I hope everyone is doing well. As summer comes to a close we have been very busy making exciting changes and improvements in the restaurant. One of the biggest and best is the addition of my new Dry Ager! Yes, that's correct. I will be dry aging my own beef, fish, and pork. This has always been a dream of mine and now it's a reality. On September 8th, my first load of 220 lbs. of various beef cuts went into the dry ager. On October 8th, my first round of hand cut dry aged steaks will be available. I look forward to seeing everyone this season, and stay tuned for more info on the dry aging offerings here at The Club.
Follow me on Facebook & Instagram
CHEF ERIC'S RECIPE OF THE MONTH
CIDER SWEET WHITE BBQ SAUCE
(Quail bite dipping sauce)
1 cup Mayo (Hellmann's is Chef's choice)
1/2 cup Brown Sugar
2 TBS Hot sauce (Tiger sauce is Chef's choice)
1 TBS Steak seasoning (Montreal is Chef's choice)
2 TBS Agave Nectar
Approx. 2 TBS Apple cider vinegar
Wisk all ingredients (except vinegar) into a bowl then temper vinegar in to taste. You may want to add more or less depending on personal preference.
PRO TIP: Add more hot sauce to make it a sweet heat sauce.