Steven Ewing

Oh and I already asked the meat man and he didn't know.

Thank you all for your input on the conditions needed for properly dry aging beef. I have researched it intently and am familiar with the conditions that I should be looking for but what I want is a cooler like the ones at whole foods. My restaurant has a small retail butcher shop in the plans and I have been intending to offer a few cuts that have been dry aged in house that we could also serve in the dining room. I know that I could modify an existing cooler and it may be the way that I go, but I would rather find out who manufactures a small dry age cooler like the ones I have seen at whole foods. I haven't actually seen one of the whole foods coolers in person (there is no whole foods with one anywhere near me) but I have seen them on... Top Chef. heh. They say "dry age" right on the side of them and it looks as though they are aging right in that cooler as they appear untrimmed. That would be a perfect size for what I have in mind. Does anyone know anybody that works at a whole foods or does anyone have a good relationship with their butcher at a whole foods? Maybe ask them to check out who the manufacturer and what the model number is? I know it is a shot in the dark and a lot to ask but I thought it was worth asking. Any help would be appreciated and if your help gets me a cooler then I will buy you a steak next time you are near Vancouver Canada. Thanks!

I am wanting to dry age our own beef at our new restaurant and I am having a tough time finding the proper refrigeration. I have noticed that whole foods has these small coolers that they dry age their beef in. Does anyone know where I could get one of these? Thanks for the input.

I was the opening Chef at Doc 503 almost 10 years ago, when I was 23 years old. Simon Manvell (the Chef who ran it for 8 years after me) came over from Beach Side Cafe (as my apprentice) with me to work the line. When I left he took over as Sous Chef and then moved on to run it. I dined there a few times in the past few years and it had always kept its high standards. Ah memories. It is sad to see that they closed...

I contacted our web master and had her take the $27.95 menu off of the site. It was supposed to be for our winter season and has been over for quite some time now. I apologize for the inconvenience. I thank you for the feedback regarding your meal and I appreciate the constructive criticism. We are still working out the kinks and we are only two kitchen staff members from being fully staffed! I hope you make it out for another visit. If anyone else visits us, then please let me know about your experience. Thanks again.

Hello, This is my first post here. I have been out of the country for some time and I came on these forums to catch up on what is going on in this region. If you are interested in dining on the Sunshine Coast, then you should come and check out the dining room in the resort where I have recently taken the Chef position. Rockwater Resorts My last position in the area was the Interim Chefs position at the Raincity Grill back in 2001, where I was the Sous Chef for 1.5 years before that (between Scott Kidd and Sean Cousins). Since then I have been traveling including a stint at the French Laundry in California and the Boxwood Cafe in London. This resort is very progressive and they are moving in a very interesting direction. The tent house suites are spectacular, the location incredible and the future growth inspiring. We still have a lot of work to do, but I believe it is a great start to increasing the culinary range for the beautiful Sunshine Coast. The menu on the website is my first draft of change for the dining at the resort. It will be a slow process to get the food to where we want it, but we are en route and business is good and picking up. Hiring staff and updating the kitchen has been our greatest challenge so far, but we are picking up some good people and are preparing for a massive renovation in the fall. I hope you make it up and I look forward to hearing about your meal... Steven Ewing, Executive Chef Rockwater Secret Cove Resort PS: The Italian Place that was mentioned above is called The Old Boot. It is pretty good. Simple North American Italian, done well...