CHICAGO — Chef Ce Bian,from Roka Akora, will show viewers how to construct Steak Tartare with Wagyu sauce, or which he will be making at the tartare table Sunday’s Cochon555. Cochon555 is a culinary event to raise awareness for heritage breed pigs through an innovative nose-to-tail pig cooking competition. Steak Tartare 6 oz. of meat Bian used Snack River Fillet,but any type of fillet will work for the dish. Cut it into lean small pieces and transfer to mixing […]
Source: wgntv.com