Dry Aged Meat

DRY AGING MASTERS SERIES

EPISODE 01 - ALVIN CAILAN: LOVE FOR BURGERS


You may know Alvin Cailan as the founder of Eggslut, the breakfast-sandwich-food-truck phenomenon that started in 2011 and quickly gained cult status while expanding in Southern California and internationally. You may also know him as the popular host of The Burger Show, currently in its 9th season.

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EPISODE 02 - LIWEI LIAO: FRESH IS BORING


You may have heard of this catchy tagline, “Fresh Is Boring,” coined by Instagram celebrity chef/fish monger Liwei Liao (appropriately known as the “Dry Aged Fish Guy”) as he brings the old-age technique to the forefront of the newest culinary trend: dry-aging fish.

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EPISODE 03 - TIM HOLLINGSWORTH: SERIOUS FLAVOR


Chef Tim Hollingsworth’s career is very impressive. You may recognize him as the winner of Netflix's global cooking competition series The Final Table or as the recipient of the James Beard Rising Chef of the Year award. As a young cook, Chef Tim made his way up to Chef de Cuisine at legendary The French Laundry *** in Napa, working side by side with Thomas Keller for many years.

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EPISODE 04 - JEREMY UMANSKY: THE DELI ALCHEMIST


Jeremy Umansky loves food and everything involving it - the study of gastronomy, where our food comes from and how it came to be. His passion for food is on display as chef/owner of Larder Delicatessen and Bakery in Cleveland, OH - a highly acclaimed spot and culinary destination for its special charcuterie program and locally sourced menu, modeled after a last century New York or Eastern European-style deli.

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EPISODE 05 - FAMILY BUSINESS: THE BUTCHER'S BLOCK


The D’Ambrisi Family knows a thing or two about meat, with Rudy D’Ambrisi starting a wholesale distribution for meat in New Jersey and New York more than 35 years ago. His sons now join him in the family business, with Rudy Jr helping with the wholesale operations and Tom growing the retail side by opening a sandwich and pizza shop in front of the butcher’s shop back in 2019.

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EPISODE 06 - HEATHER THOMASON: HONEST MEAT


Back in 2014 Heather Thomason recognized a need to restore the relationship between consumer and farmer, emphasizing the supply chain by paying close attention to local, sustainable and ethically raised animals. She left her successful career in graphic design and decided to learn the craft of butchery, from learning to raise pastured animals from birth to slaughter on the farm of Pennsylvania to breaking down and preparing whole animals for retail in Berkeley, CA.

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EPISODE 07 - MICHAEL CIMARUSTI TRUE BELIEVER


Providence in Los Angeles is renowned for its seafood dishes, with a philosophy of exclusively working with wild seafood, sourced directly from fishermen whenever possible. The two-Michelin-Star restaurant earned the elite designation for the first time in 2008, and has maintained the honor over the past 15-plus years since then under the leadership of Chef Michael Cimarusti. In Episode 7 of Dry Aging Masters, Chef Cimarusti shares his passion for seafood, which started with his love of fishing and evolved into a profession of the highest caliber.

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EPISODE 08 - JOSIAH CITRIN: FIRE, LOVE & PASSION


Blending the French and American influences of his upbringing, Chef Josiah Citrin brings his innovative techniques & flavors to his restaurants Charcoal Venice, Charcoal Sunset, and 2-Michelin Star, Melisse. At the core of his culinary excellence is the art of dry aging, executed with precision in his DRYAGER cabinets.

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EPISODE 09 - DAVID SCHLOSSER: THE ANTI-FUSION CHEF


Chef David Schlosser is the mastermind behind Shibumi in downtown LA, a culinary institution that has been captivating taste buds for the past 6-plus years. With 28 years dedicated to the art of cooking, Schlosser's journey took an unexpected turn when he fell in love with Japan two decades ago and realized the misconceptions surrounding Japanese cuisine.

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EPISODE 10 - ROBERT SANDBERG & MARCUS JERNMARK: UNSCRIPTED


Habitué isn't your typical chef-driven restaurant concept, nor is it technically a restaurant at all. Spurring from the visionary minds of Swedish Chefs Robert Sandberg and Marcus Jernmark, Habitué is a raw, unscripted culinary concept with a love for the craft and a focus on the ingredient at its core.

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