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World-class FoxFire steakhouse approaching 20th anniversary in Geneva (Episode 827)
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Το περιεχόμενο παρέχεται από το James VanOsdol. Όλο το περιεχόμενο podcast, συμπεριλαμβανομένων των επεισοδίων, των γραφικών και των περιγραφών podcast, μεταφορτώνεται και παρέχεται απευθείας από τον James VanOsdol ή τον συνεργάτη της πλατφόρμας podcast. Εάν πιστεύετε ότι κάποιος χρησιμοποιεί το έργο σας που προστατεύεται από πνευματικά δικαιώματα χωρίς την άδειά σας, μπορείτε να ακολουθήσετε τη διαδικασία που περιγράφεται εδώ https://el.player.fm/legal.
This episode finds me at FoxFire (17 W. State St., Geneval IL) for a conversation with owner/chef K.C. Gulbro.
Chef Gulbro talked about the restaurant’s longevity in the Geneva area, the only “right” cooking temperature for steak, the FoxFire menu and where and how he got his chops (specifically: cooking chops and pork chops).
As we chatted, we indulged in the “Surf & Curt”: 6 oz. Certified Angus Beef ® filet mignon served with Sashimi grade tuna, both rolled in Cajun seasoning. Sliced and served with sliced avocado, drizzled with teriyaki and wasabi yogurt. Served with Asian-style Brussels sprouts.
It. Was. Magnificent.
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