As a speaker at the first-ever PlateCraft event, November 2023 at Cullasaja Club in Highlands, N.C., Richard Brumm, CEC, WCEC, CCA, AAC, Director of Culinary Operations and Executive Chef of Bonita Bay Club (Bonita Springs, Fla.), discussed the meticulous art of dry-aging, offering insights into the intricate science and precise conditions that yield tender, intensely flavorful meats. Brumm also discussed fermentation, where the magic of microorganisms transforms ordinary ingredients into extraordinary taste sensations. Equipped with samples for each attendee, Brumm demonstrated how these two time-honored practices open doors to various applications for club chefs.
Following the event, we asked Brumm to share a dish for C+RC’s annual Cookbook that best represents the spirit of the event and the skills shared among the intimate group of club culinarian attendees and speakers.
Club + Resort Chef (C+RC): In what ways is this dish inspired by or representative of PlateCraft?
Richard Brumm (RB): From using enhanced transglutaminase to augment the in-house dry-aged beef that was infused with cocoa to a ferment being incorporated into the remaining items, each aspect of this entrée showcases a concept or technique that was presented during PlateCraft.
C+RC: Which specific skills or techniques make this dish special or unique?
RB: Advanced conceptual dry aging to impart enhanced flavor compounds into dry aged beef, as well as using fermentation to decrease food waste, while layering unique flavors into simple ingredients naturally expanding spectrums of flavor. This dish showcases how simple ingredients can be transformed using microbes in a controlled environment.
C+RC: How would you describe the flavors and the presentation of this dish?
RB: This dish is an exploration of winter flavor, rich and earthy but packed with high levels of umami and vibrant acidity balancing the dish. The presentation is simple and clean with touches texture and visual interest. I would consider it approachable, hopefully encouraging others to explore the techniques utilized.
C+RC: Why does this particular dish stand out for you?
RB: I love this dish for what it represents—clean, honest, delicious food using sound technique without an overworked presentation.
