We installed a large meat locker a few years back that finally provided the space for some more ambitious projects such as receiving whole sides of beef, as well as hanging and aging meat.

In preparation for next week’s visit from Aldo Vacca and Chef Marco Forneris, Chef Canales has been aging some young adult beef vitellone, from our Potter Valley rancher, Mac Magruder.  The special menu will feature the rib eyes and loins, and the chuck eye rolls will make a fine Brasato al Barbaresco.