Chef Ahu at Istanbul Hawaii invited us to try out her 100-Day Dry-Aged Ribeye Steak, which is only available in limited quantities and during specific times of the year (because of the time it takes to dry-age).
Chef Ahu experimented with different amounts of dry-aging before deciding on the 100-day mark, and she constantly checks the Dry-Ager to monitor the temperature and humidity.
The result is tender, delicious beef, with just the right amount of "funk," and with just enough seasonings to still be able to taste the beef
The steak is accompanied by Roasted Whole Garlic, Pita, Gorgonzola Butter, Turkish Harissa Yesil Fasulye, and Saffron Rice.
 |
| Ottoman Bohca Ratatouille |
We also got to try the Ottoman Bohca Ratatouille, which is a dish rooted deep in Chef Ahu's culture.
 |
| Saffron Mango Sorbet |
We ended the delightful lunch with a refreshing Saffron Mango Sorbet.
If you see the 100-Day Dry-Aged Ribeye Steak on the menu, I highly recommend ordering it, or you may have to wait another 100 days . . .
Mahalo to Chef Ahu for the hospitality!
Istanbul Hawaii
1108 Auahi Street
(808) 772-4440
No comments:
Post a Comment