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Adam Klitzke
 
June 8, 2014 | Adam Klitzke

Steakhouse Rubbed Grilled Ribeye

As the executive chef of the Jean Banchet Award-nominated best new restaurant Two, Tom Van Lente showcases Midwestern ingredients at their prime. For him it’s all about seasonality, sustainability, and making everything from scratch – no walk-in cooler, can-opener, or shortcuts in his kitchen. The chef sources the best products available from local farms, allowing them to shine on the plate by cooking them with respect and not overpowering their flavors, a mantra held true by his entire team.

After tasting Treasure Wines 2010 Cabernet Sauvignon, Tom identified his classic take on a grilled ribeye to pair with the wine.  Click here to view this great recipe.

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