As we munched on our entreè, a Duck à l'Orange salad
, we were treated to a delightfully informative master class and fun quiz by Goodman's Chef Svetlana Kochetkova
. We learned that a steak should come from a grain fed, Black Angus bull from Scotland, that the fattiest cut is the ribeye, that the meat should be matured in a vacuum for 21 days. The steaks are cooked at 300 degrees.
When the ribeye and mash arrived we promptly cut it in half to stop it from cooking further as we had learned in the master class. The quality of the meat and the taste were superb. Dessert soon followed with two scoops of Movenpick ice cream
which is always a clear winner at any gastronomic event.