sinkerinthedirt

This is perfect! Great idea. I'd compressed some Strawberries for dessert, this is a great way to show the range of the technique. Thank you everyone on the thread for your ideas. Dinner is tonight. Menu is below: First Course: Caviar & Bone Marrow Bubbles or Vodka Second Course 14oz Kobe Ribeye Salmorejo '14 Gamble Family Heartblock Sauv Blanc Third Course 13oz Kagoshima Ribeye, 6oz Kagoshime tenderloin filet, Miyazaki 12oz Ribeye Pickled White Asparagus & Green Beans, Curry Pickled Carrots, Kimchi '94 Muga Rioja Fourth Course 12oz Hokkaido Snow Beef Ribeye Compressed Cucumber in Lime TBD Fifth Course 54 day dry aged Akaushi ribeye cap Roasted Tomato w/ Balsamic TBD Sixth Course Flannery's "The Jorge" & Pat LaFrieda's dry aged porterhouse Caesar Salad & Mashed Potatoes TBD Seventh Course Passion Fruit Mousse with Compressed Strawberries

I like the grilled asparagus idea. If there a way to grill, then refrigerate without the asparagus getting soft/flimsy? I think this might work great if I can keep the crunch.

Sauerkraut is an interesting idea, something fermented might work really well. And yes, Hick's sinker is something glorious.

yes - I've got an 89 Rioja mag I'm going to open up, which I figured I'd pair with later courses, specifically a Snow beef ribeye. For my earlier courses, particularly with the salmorejo I was thinking a bone dry white, like a white burg or bold sauv blanc. I have options in my cellar so I can pivot for the right dish.

Hey Chefs, I'm doing a dinner this weekend for a group of hard core meat enthusiasts which includes a variety of different courses of A5 steak from Japan. Each person will get 4-5oz of A5 of the course of the meal (gluttonous, I know), so I'm looking for light and acidic side dishes that can help cut through/balance the fat. I'm already planning a salmorejo for one of the earlier courses and was thinking a light asian noodle salad of some sort, but really open to ideas - particularly things I can prepare in advance.