Monday November 6, 2017-   Starting a Dry Aged Beef Program presented by Chef Rickford Foo, CEC, Executive Chef Upper Montclair Country Club


Come learn about the process of developing a dry-aged beef program. Chef Foo will help us learn the different types of product needed and how to source it, the procedure to dry age with time and temperature, ways to design and build a cooler for dry aging and methods to test products to ensure positive results and profitability.


Join us for dinner shortly after the presentation. Chef Decker will be preparing a small buffet -  Cost $25 per person.

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