Yafreicy Rodriguez, Banquet Chef for Cosmos Club in Washington, D.C., and C+RC 40 Under 40 alum, says her lightly smoked prime dry-aged strip loin was created after the club began its dry-aging program in July, then featured at a California wine dinner.
“The goal was to showcase California flavors, focusing on Asian-French fusion,” says Rodriguez. “The mushroom crisp was inspired by attending one of CMC Rich Rosendale’s Modernist classes. We showcased our dry-age program, cold-smoking in our RATIONAL oven, maximizing mushroom flavor with the dehydrator and modern presentation.”
Wine dinner and chef’s table enable Cosmos Club’s culinary team to be more modern and aggressive in their cuisine, Rodriguez notes.
“In just one bite, with all components, you get light acidity from the yuzu, lemongrass and sesame in the soy gel, umami from the crisp, smooth, and flavorful broccoli purée, and the smoky and tender dry-aged strip loin,” she says. “It makes for a great contrast.”
Plus, Rodriguez adds, “the bright color of the broccoli purée and the plating of each ingredient allows the dry-aged strip loin to be the focus of the dish, and it brings the attention to our dry-aged program. Every mouthful is an explosion of flavors and textures that you never want to end.”
