Al is joined by Stephen Hopcraft (Executive Chef STK, Food Network’s Chef vs City) on this week’s Top of the Food Chain. Together they discuss the variety of steak highlighting differences from American Select to Japanese Wagyu. They also note flavor contrasts between grass fed and corn fed beef and wrap up by giving us executive chef secrets to cooking a great steak at home.
Top of the Food Chain #030: Tiny Bubbles & Sparkling Wine, Makes Me Happy. . .
Top of the Food Chain #029: Learn How to Make the Best Eggnog Ever!
Top of the Food Chain #028: Can You Really Love a Fruitcake?
Top of the Food Chain #027: From France [Bistro's] to America [Turkey's]
Top of the Food Chain #026: Lutefisk, You Will Eat It and You Will Like It!
Top of the Food Chain #025: Best Deals in Vegas plus Starting a Wine Collection
Top of the Food Chain #024: We're Turning Japanese [and Chinese, too]
Top of the Food Chain #023: Cognac or Armagnac; The World's Most Expensive Brandy?
Top of the Food Chain #022: Truffles and Lobsters; Let's Get Fancy!
Top of the Food Chain #021: Introduction to Vodka
Top of the Food Chain #020: In This Corner. . .
Top of the Food Chain #019: An Introduction to Beer
Top of the Food Chain #018: Building the Perfect Burger
Top of the Food Chain #017: Who You Gonna Call? Ghost Chili!
Top of the Food Chain #016: How to Roll Your Own Sushi
Top of the Food Chain #015: The Key to Growing Fruits and Vegetables in the Desert
Top of the Food Chain #014: Sommelier’s Aren’t Scary People
Top of the Food Chain #013: Lessons in Rum from the Owner of Rhumbar
Top of the Food Chain #012: The Freshest Produce in Las Vegas [and Vic Vegas, too]
Top of the Food Chain #011: If You're a Pig, It's Going to be a Rough Weekend
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