Bryan Flannery steaks are amazing – worth every penny.
Bryan Flannery Ribeye – excellent
I have a new method of making creamed corn. I make Julia Child’s blender hollandaise and refrigerate it to mayo consistency. Then take out hollandaise and let come up to room temperature. Cut the corn kernels off the cob, including the “juice.” Microwave corn until warm and then add the hollandaise by spoonfuls. The Laguiole knife was bought at the Laguiole factory in France.
Wine with dinner
Refined Palate 