Last year we attended a bison carving that was the kick-off for an event called Art Meets Beast at the MCA. The event celebrates the bison and its important history in the West. Pete Marczyk led a butchering workshop, and several well-known local chefs - D-Bar's Keegan Gerhard (you may recognize him from the Food Network Challenge series), El Diablo's Sean Yontz, Euclid Hall's Jorel Pierce, Lola's Jamey Fader, Squeaky Bean's Max MacKissock, and TAG's Troy Guard - each selected extremely fresh cuts of the bison for use in a specially prepared dish.
The workshop was fascinating, especially when the chefs asked questions about various cooking techniques for different cuts of meat, or whether dry aging is preferred to other methods of meat preservation. That became a topic of much discussion. Are the dry aging techniques better because they're age-old and tested, or have modern technologies improved upon a practice that existed because there just was no other choice?
The quote of the evening: "I'm not interested in the flavor of death."
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