Sunday, March 07, 2010

Steak Frites : Mastering the cuts, video 1. Frites

To enhance and celebrate our shared appreciation for an unsurpassed pairing of meat and potatoes, youngandfoodish launches steak frites – mastering the cuts, a series of 6 web videos featuring Racine Chef Patron Henry Harris, with meat by Darragh O’Shea of O’Shea’s of Knightsbridge.

The daily release of the videos, shot by Brian Jones a co-production between Daniel Young and Dino Joannides, will form the backdrop of our “why do you love steak frites?” competition on twitter, hopefully inspiring your most poetic, passionate or playful responses. [HOW TO ENTER THE COMPETITION].

The winner, along with his or her guest, will be invited to the premiere of the youngandfoodish 3-steak tasting dinners at Racine on Monday, 22nd March. Henry Harris will prepare three cuts of O’Shea beef in the styles best suited to each: onglet aux échalottes, filet au poivre, côte de boeuf with béarnaise sauce. The meat will be matched to three bistro-style reds selected by Peter Lowe of Berkmann Wine Cellars.

Of course there is no steak frites without potatoes. Not just any potatoes, but floury potatoes like Desiree, Maris Piper that score 5 on the waxy / floury scale cut in the ideal shape for holding and dipping. As Harris explains in the first video, you never need to use a fork with frites:

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