**A Sizzling Steak Dinner and Whiskey-Glazed Mushrooms**

It's time to fire up the grill and get cooking! Our host has decided to make a delicious steak dinner, complete with whiskey-glazed mushrooms. To start, they've seasoned their grass-fed steak with some secret spices, which we can't wait to try. Next, they're going to dry the steak in the oven to get that perfect sear, using a cast-iron pan to achieve those nice grill marks.

While the steak is cooking, our host has prepared a special pan sauce with a ton of black pepper and a little splash of whiskey for good measure. They've also made a delicious local cream to finish off the sauce, which they'll add on top of the steak once it's cooked to perfection. To take it to the next level, they're going to serve the steak with some sautéed mushrooms that have been cooking in the pan sauce.

To cook the mushrooms, our host has simply flipped them over and added a little bit more whiskey to the pan sauce. They've then taken the pan out of the heat and let it rest for 8 minutes to allow the juices to redistribute. This is crucial to prevent the meat from drying out or becoming too flimsy.

Once the steak is cooked, our host has pulled it off the grill and onto a cutting board, where they're going to carve it up into nice, bite-sized pieces. They've also pulled the pan sauce back over the heat to finish it off, which will give it a nice sheen and flavor. With everything ready to go, we can finally sit down and enjoy this mouth-watering steak dinner.

**A Sweet Treat: Fresh Strawberry Shortcake**

But that's not all - our host has also prepared a quick and easy dessert using fresh strawberries from the farmers market. To start, they've taken half a pint of cream and whipped it up until it's light and fluffy, almost like frosting. They've then chopped up some fresh strawberries and mixed them in with a little bit of lemon juice and zest to bring out their natural sweetness.

Next, our host has toasted some shortbread cookies to give them a nice crunch, which they'll use as the base for their strawberry shortcake. To take it to the next level, they've added a sprinkle of sea salt and some crushed macadamias to balance out the flavors. Finally, they've drizzled the whipped cream with a little bit of olive oil to give it a rich and creamy texture.

We can't wait to try this delicious dessert and see how easy it is to make! With fresh strawberries in season, we know that our host has found the perfect ingredient to add some sweetness to our day. And as an added bonus, they've been able to catch up with friends and family while enjoying a beautiful sunset at the beach.

**The Farm: A Culinary Retirement Community**

Our host's culinary adventures have taken them to a picturesque farm where they're learning all about sustainable farming practices and meeting new people along the way. We got to join in on the fun and explore the farm, where we saw adorable baby cows and learned all about the importance of animal welfare.

The highlight of our visit was a beautiful beach hike, where we were able to connect with nature and get some exercise while enjoying the stunning views. Our host also treated us to a delicious meal using fresh ingredients from the farm, which was a true highlight of the trip. We even got to try some amazing cheese and beer pairings, including a special blue cheese that was paired perfectly with a crisp beer.

As we sat on the beach watching the sunset, our host shared with us their vision for a culinary retirement community where people can come together to learn new skills and enjoy delicious food in a beautiful setting. We couldn't agree more - this sounds like the perfect way to spend one's golden years!

"WEBVTTKind: captionsLanguage: enso first things first you're going to take a half pint of cream and start whipping it or making a friend or loved one or small child even whip it want to take over for a minute did I ruin your shot hi oh my God this is literally my fantasy this is like a cartoon you're watching The Dinner Bell featuring David Benjamin cherry on Munchies we're here today in beautiful Point rise California we came to meet my old dear friend David Benjamin Cherry who's just starting his one- month Trek leaving La and driving north and he he's kind of like working his way winding around scouting locations to shoot large format photography he does his beautiful landscapes he prints it monochromatically so there's a really really Dynamic striking saturated poppy colors that kind of like trip up your head we hardly get to see each other he's on the west coast I'm on the East Coast but this seemed like the perfect opportunity to meet up and have like a little like cabin weekend together I feel like I'm a mother sending her son off to the marathon and instead I just cook Davis steak dinner and sending him off in his on his monthlong track on this episode we're making a protein packed Trail snack a purple cabbage salad with hazelnuts and point raised bay blue a blade steak with black pepper corn sauce and a little impromptu dessert of strawberries cream and macadamia nuts the area of Point Race is incredibly rich with a multitude of options of places to Source different combinations and opportunities in the food front the sun is shining we're being blessed by nice weather surrounded by ro R in Green Hills forests beautiful oceans Bays full of oysters we drove past oyster stand oyster stand oyster stand I mean you can't make this up we went to meet my friend David and um we made our way out to the point race National Seashore do you have your take medicine on my tape warm medicine tick medicine tick medicine no are there ticks right now um we're like in tick territory God just kidding just kidding I usually do like a lot of like research about a place and then I try to be on the road or out shooting like at least maybe like 4 months of the year it feels a little bit like you've gone back in time when you're watching David set up his his situation to take the pictures once I found this camera everything kind of started falling into place you know when I set up the camera I compose everything and I have to flip my head upside down when you put the dark cloth over your head it darkens everything so you can actually see the light that's coming in I think that printing pictures in the ways that we've already seen them is not as interesting as projecting a new yeah color or light to them also how it kind of can bring another element to the work about issues of climate change or it could be personal there there's a lot of different things that I think about when I'm printing the pictures I'm going to change directions actually and shoot out into the ocean I'm going to take my picture now he's taking the picture he's taking the picture he's taking the picture it'll be our secret two go three that's it a real friend would have let me press the shutter just kidding do you want the snack I would love a snack okay I'm starting break down your camera I'm hungry and I'm getting to maybe we we're going to start fighting soon he and I have a long history of not eating on time and getting psychotically angry at each other so I wanted to avoid any kind of fits and thought I would it would be best to bake up this little like Trail snack you made meatballs so I made some meatballs and I put them in a jar and I've been letting them sort of like come to room temperature no these are what I'm calling cracker runes cheers meatball forever M this is a really great snack mhm we were joking that we could call them cracker Rons cuz they are a cracker mixed with a macaroon that texture-wise so we've got all kinds of good whole wholesome goodness we're going to get this guy peeled so in this food processor right now is the grading disc you probably have it in the back of a closet somewhere I don't even realize it so here we go perfect little grating cool we're done the cookies are all ready just kidding take that and dump it into a large mixing bowl then take our ginormous My Lemon and we're going to zest the whole thing into the Apple Bowl zest imparts a lot of lemon flavor without a lot of bitterness and since the cookies aren't sweet at all this will help the the Apple flavor really shine then we're going to squeeze the juice of half of it into the Apple just give that a quick stir boink boink boink look at all that zest we're going to put the one cup of almond flour and the half a cup of coconut flour into the food processor a good large pinch of the sea salt I might actually do too cuz I think they need it the teaspoon of cinnamon half a cup of almonds and the cup of coconut flakes we're going to give that a quick pulse that looks great it's like gravel in our spice grinder we're going to grind up the flax seed I don't know if you know this but if you don't grind these up they'll just pass right through you and you won't get any of the nutrients so best to grind them up into the food processor this is a nutritious recipe look away if you only want junk food and then 1/4 cup of chia next we're going to let this run and we're going to drizzle in the olive oil one cup of olive oil cool so into the apple and lemon it's got the seeds the nuts are still a little bit chunky it's got everything we want so I'm going to start adding the eggs stirring it to incorporate it's good to go one at a time cuz sometimes if you get a bigger egg sometimes you get a juicier lemon it's good to just know when to stop I'm going to put the last egg in great next step is to get all this out of the way we're back in our cleaned up work Zone mama loves to cleaned up work Zone I've got this handy dandy little melon scooper and just run it up the side of the bowl and then plunk onto your baking sheet that's lined with a sill Pat or parchment paper so we're going to put these about an inch and a half apart these will make about two dozen these will not spread they St about the size so see this little pile of sea salt we're going to top these guys with a little pinch we're going to pop these into the preheated oven that's resting happily at 3:50 we're going to bake them for about 12 to 15 minutes and then halfway through we're going to take them out and rotate the pan so one of them doesn't get a better suntan than the other okido the cookies are out of the oven they were cooked for about 13 minutes at 350 nice and brown not burnt on the bottom perfect and we're just going to let them cool here for about 10 minutes minutes or so and then we'll wrap them up and take them on our hike so Point Raise is a first stop so this trip I'm I'm mostly focused around California I've been to many of these places before but Point Raise I haven't been to and I'll be doing this for about the next month or so and then I go right back to LA and I start printing for your show for the show that's May 1st I was thinking of your time away as being kind of like a marathon runner and you're starting this insane monthlong track and so it's giving you something that's like fuel as opposed to being like delicious fried craziness right I get enough of that in like diners when it came time for dinner I knew that there needed to be a cheese element so you've got all these happy cows and we're going to eat one but what else how else can we eat something that they provide us cheese when taking a glance and sort of like taking in the whole area I knew I needed to work in point R blue cheese I was aware of Point rise Farmstead cheese company for many years now they have a real following especially even on the East Coast we went and visited them at their Farm got to hear from Brandon who runs their whole breeding operation and dairy operation this one's about 3 days old oh my God and this one here is 2 days old oh my God happy birthday come on baby is that does that make them Pisces um I don't really follow zodiac so I'm not sure this is a whole scene and this is a jersey jerseys are smaller Dairy breed but they have higher components in their milk their diet is 100% milk for the first 30 days of their life and then after that start to introduce grain and hay to them at small amounts we feed such things as corn canola almond holes Barley Mill Run and ddg which is dried distillers grain that's from actually a byproduct from ethanol production and we also feed Brewers malt from Lanas the local Brewery what's so special about this area is that the sea salt and the air and The Dewy mornings all bring out the flavors into our milk that pass along into our cheese hi oh my God this is literally my fantasy I can't believe I'm being paid to do this God they're so cute this must feel like old hat since it happens every day but this is real special for a city bumpkins so did you enjoy the farm I love the farm I'm actually really excited to taste the cheese now and see if I can get any sense of baby cow Point Raise Farmstead Cheese Company it's a family run operation which I'm always like kind of like a so amazing Jill one of the daughters gave us this amazing spread of different of all their cheeses do you like blue I love blue right answer so original blue is this one that's the cheese that we launched the company with it is our Flagship cheese it's the only raw milk cheese that we make so this is be blue and it's really our version of Stilton the texture is kind of dense and fudgy where with the original blue the texture is similar to butter oh my l i mean I've been such an enamored fan of original and now Mr B just came in and exactly this is so insanely good I cannot believe it thank you so much for having us oh my pleasure such a love having informative and delicious afternoon my socks were kind of blown off so I realized like okay I'm going to switch gears here and I think this will be the perfect thing to mix into this purple cabbage salad that I knew I wanted to make for David so this is one of those salads that really does well sort of marinating and it's dressing for a while all the flavors are just going to kind of hang out together so this has like the crunch of the celery and the cabbage and the nuts and the creaminess of the cheese it's just like a Umami bomb basically so this only requires half it looks so small but if you look at it it's all those like little crazy fractory layers so what we're going to do is just cut out the core cut it in half and then I like to just go making thin shreds about a/4 of an inch thick okay so into our salad bowl we're going to make the dressing first and then toss everything in so we've got a half a cup of whole milk yogurt plain make sure it's plain don't be doing any vanilla guus in here 2 tbsps of apple cider vinegar half of a my lemon so I'm just going to go for it next up is a big fat clove of garlic you know you can chop garlic as well but you'll definitely I mean raw garlic is something you don't really want like a massive bite of so this just sort of imparts the garlicky flavor throughout the dressing just be careful not to shave your thumb into the salad cuz that's a real buzzkill we're going to do about a teaspoon of black fresh ground black pepper probably a teaspoon of gray sea salt that I finally ground going to give that a whisk you're going to drizzle half a cup of olive oil into it great and then I'm going to toss the cabbage in I'm just have three sticks of celery cuz who doesn't love blue cheese and celery just going to cut them down the middle and then we'll just sort of like thinly chop and then into the bowl that goes so you're just going to mix it to incorporate pretty colors and I think that's perfect for David cuz his photography has insane poppy colors so you can see the Cabbage starts to release all this delicious juice makes even more dressing I'm going to pop this in the fridge when we get home we'll top it with toasted hazelnuts the amazing B blue and some fresh dill and serve with the pepper steak I think it's just going to be like the perfect perfect accompaniment I like to sort of you know custom fit a menu to somebody so for David it's like he's leaving for a month so the idea of having something that was like delicious and decadent yet really like clean and healthy I knew I wanted to make a blade steak the guy that seemed like the obvious choice for us was Lauren from stemle Creek Ranch so that's like that one's almost finished okay like so he's 1,250 lb 1300 lb these guys here are like 650 700 lb yeah they look smaller for sure this is natural fertilization I love it what we want them to do is to eat like this those we want them to take a bite of grass and get the Clover and get the Clover and the fillery and the Ry grass and all that stuff is like the perfect diet for a cow we give him one chance to get pregnant when they're like uh 13 months old 14 months old and then if they don't get pregnant then they become grass-finished beef sounds like life in New York City to be on the other end of the thing enjoying the product it's so nice to to see that somebody's like I love what I do you know so you have what I call blade steak you call flat iron amazing yeah it's a West Coast thing I think or something maybe I'm just like from the Hipster hipster butcher shop that I go to can you tell me what part of the cow that is from actually the uh the flat enter of the blade steti comes from the front shoulder area right kind of by the shoulder blade that's why it's called a a blade stick blade I figured as much but you never know it's worth an Ask yeah so for us we believe Mother Nature intended for animals to eat grass out in the fields and in an open environment so we treat our animals with respect let them always be out in the open the grass-fed beef that we have we we try and make it super marbled so that it's it looks like it's corn finished but it's actually grass finished we did the we did the deal the deal went down and he passed off the flat iron SL blade steak what are you going to do with it just paner with really simple I just love to pepper salt and pepper the hell out of it and just make a nice little hand sauce we're going to get start getting our dinner together thank God there's two sets of hands we've got our cabbage salad waiting for us right now I'm going to have you do a task these are toasted hazelnuts that I toasted in the oven at 400 for about 10 to 12 minutes or so you like to go till their coats are a little bit almost burnt and and then you pull them let them cool and then you rub them together just pop them right out of their clothes so I'm going to have you rub these guys together give them a good rub can I just do one at a time I'll kill you if you do so put them a bunch together so I'm going to leave you to do that please do no more than one at a time taking our fresh dill from the farmers market and I'm just going to give it a chop chop I basically should have been like do them one at a time and you like can I do 20 at a time yeah I'll do exactly the opposite that you told me to do your poor mom tossing the dill into the salad Tossy toss next garnish is our beautiful B blue which you're going to freak when you taste this cheese is that that point rise stuff yeah M isn't that so good it's so caramelly and buttery and delicious it's like almost like a dessert I didn't realize that cooking shows like you can smell things like even it's more fragrant I feel like than when I cook it's like really maybe cuz the ingredients are just insanely fresh so I'm going to start crumbling the be blue into here okay I'm going to rinse off my hands meet me back here in 2 seconds I'll just be here doing this boring task I want to do something more fun juliia okay put me to real work I made this salad special for you cuz I felt like it was really colorful oh thank you we're going to garnish it with some celery Leaf really beautiful neon green with purple thought that would match some of your pagonia Norm core which embarrassingly enough up until maybe 6 months ago I thought it was based off of Norm from cheers and I felt like George went was really getting his day in court and I was so excited that was really embarrassing to announce to a Rim full of people and be wrong about that I think we're just about ready with these oh they're beautiful okay so let's scratch all this and come back when we're clean this could be a fun thing for you do there you go crack those in half for me will you just chopped beautiful job you're doing am right yeah okay okay you want to shovel them into there beautiful teamwork wow look at that mhm next up are you ready for more I'm ready for more you like mushrooms I love mushrooms okay good cuz you can see here we have an array for us these are my Taki or otherwise known as Hen of the Woods so we're going to sprinkle them with freshly ground pepper gra sea salt obviously while you were resting I went out to the yard and picked some Rosemary we're going to sprinkle that in there too how beautiful we're going to save the flowers for the finished dish and then olive oil so we're going to pop this in the oven and we'll check it after like 20 minutes wow so generous with the olive oil you got to bake yeah our buddy Lauren from stample Creek Ranch hooked us up with this insane flat iron SL blade steak and we're about to aggressively season it and paner it so a lot of people get freaked out by putting pepper corn on on before you cook it cuz they say it burns it but I love the taste of burnt pepper corn season season really go crazy you can kind of Pat it down I've dried this I rinsed this and and patted it dry with paper towel cuz the dryer makes a better sear we're going to flip it over and do the same to the other side so we're going to fire up our pan we're using a cast iron so the deal with that is getting it really really hot and then I'm going to take a Big Blob of grass-fed butter 3 tbsps of butter and little drizzle of olive oil the combo of butter and olive oil for some reason this Cooks things up really really nice for me okay I think it's ready lower this bad boy into the pan it's going to shrink quite a bit so if it doesn't fit right at once don't get scared love that Sizzle Sizzle oh you know what I also like to do grab a spoon and coat the other side damn smells really good yeah jeez okay now I'm going to flip it gous you can see it's got a nice caramelly crust M how long did you cook it on each side 4 minutes okay now we're going to pull it turn off the flame and pull it let it rest for 8 minutes resting is crucial if you was to cut into this now it would just like completely lose all the the delicious juice and it the meat would be kind of dried out and flimsy so luckily we have something to do while this is resting and that is to definitely turn off the flame if you even want to be safer pull this aside I and made like a little pan sauce with a ton of black pepper a little splash of whiskey for good measure put our whiskey into the pan it's going to steam up like crazy so just was your face and finishing it off with some of the delicious local cream I'm going to turn back my heat to like medium low the sauce is cooking on the low heat I'm going to bring the board over to the island we're going to carve this little bitty up and get going you can come see oh my God it's so it's perfect I can't believe it oh my you're seeing Jesus I'm going to finish my sauce really quick and then put the mushrooms down and let's freaking eat these were in in the oven at 400 for 20 minutes and then you can always do sauce over top or sauce on the side but I like it either Which Way Stir It Up beautiful thanks for cooking this delicious looking meal and like meeting me all the way up here in point Rays across the us across the US you're going to have energy for like 3 weeks after this I think we nailed it I know we nailed it you nailed it I wasn't initially expecting to make dessert cuz I thought that the steak dinner the protein snack all that stuff would be decadent enough and like really fill us up but it turns out at the end of the night we still had a hankering for something kind of sweet and a treat David and I ate these last night and watched a children's Disney movie just like old times this is us at 34 who knew I'm going to show you how to make a really quick simple dessert or breakfast if you're feeling really into it with some some fresh strawberries from the farmers market so first things first you're going to take a half pint of cream and start whipping it or making a friend or loved one or small child even with it for you before it gets to the point where it feels like butter we're going to stop perfect looks like frosting almost after whipping the cream or making someone else do it just to Lop the heads off these the smaller guys you can just cut right in half bigger ones you can cut into little slices these are the first of the Season here in California very jealous cuz in New York this won't be happening for us until like May or June the next step is to take your Meer lemon or lemon on hand another biggie zester strawberries love a little good squeeze of lemon juice and then I'm going to take the whipped cream and just do like oh God little sea salt couple of macadamias and then it wasn't fattening enough so I'm just going to go like this this is the olive oil this is so good it's like you're looking for the shortbread but you don't eat it yum I had a lot of fun at the farm those baby cows really tugged at the heartstrings the beautiful beach hike was so fun catching up with David fighting a little bit the cheese that bab blue and that like eating the bay blue with the beer oysters by the water I think I found my culinary retirement community God I don't want to leave to get the recipes from this episode click the link right here oh hey I didn't see you there welcome to the dinner bell on Munchies featuring David Benjamin Sherry oh boyso first things first you're going to take a half pint of cream and start whipping it or making a friend or loved one or small child even whip it want to take over for a minute did I ruin your shot hi oh my God this is literally my fantasy this is like a cartoon you're watching The Dinner Bell featuring David Benjamin cherry on Munchies we're here today in beautiful Point rise California we came to meet my old dear friend David Benjamin Cherry who's just starting his one- month Trek leaving La and driving north and he he's kind of like working his way winding around scouting locations to shoot large format photography he does his beautiful landscapes he prints it monochromatically so there's a really really Dynamic striking saturated poppy colors that kind of like trip up your head we hardly get to see each other he's on the west coast I'm on the East Coast but this seemed like the perfect opportunity to meet up and have like a little like cabin weekend together I feel like I'm a mother sending her son off to the marathon and instead I just cook Davis steak dinner and sending him off in his on his monthlong track on this episode we're making a protein packed Trail snack a purple cabbage salad with hazelnuts and point raised bay blue a blade steak with black pepper corn sauce and a little impromptu dessert of strawberries cream and macadamia nuts the area of Point Race is incredibly rich with a multitude of options of places to Source different combinations and opportunities in the food front the sun is shining we're being blessed by nice weather surrounded by ro R in Green Hills forests beautiful oceans Bays full of oysters we drove past oyster stand oyster stand oyster stand I mean you can't make this up we went to meet my friend David and um we made our way out to the point race National Seashore do you have your take medicine on my tape warm medicine tick medicine tick medicine no are there ticks right now um we're like in tick territory God just kidding just kidding I usually do like a lot of like research about a place and then I try to be on the road or out shooting like at least maybe like 4 months of the year it feels a little bit like you've gone back in time when you're watching David set up his his situation to take the pictures once I found this camera everything kind of started falling into place you know when I set up the camera I compose everything and I have to flip my head upside down when you put the dark cloth over your head it darkens everything so you can actually see the light that's coming in I think that printing pictures in the ways that we've already seen them is not as interesting as projecting a new yeah color or light to them also how it kind of can bring another element to the work about issues of climate change or it could be personal there there's a lot of different things that I think about when I'm printing the pictures I'm going to change directions actually and shoot out into the ocean I'm going to take my picture now he's taking the picture he's taking the picture he's taking the picture it'll be our secret two go three that's it a real friend would have let me press the shutter just kidding do you want the snack I would love a snack okay I'm starting break down your camera I'm hungry and I'm getting to maybe we we're going to start fighting soon he and I have a long history of not eating on time and getting psychotically angry at each other so I wanted to avoid any kind of fits and thought I would it would be best to bake up this little like Trail snack you made meatballs so I made some meatballs and I put them in a jar and I've been letting them sort of like come to room temperature no these are what I'm calling cracker runes cheers meatball forever M this is a really great snack mhm we were joking that we could call them cracker Rons cuz they are a cracker mixed with a macaroon that texture-wise so we've got all kinds of good whole wholesome goodness we're going to get this guy peeled so in this food processor right now is the grading disc you probably have it in the back of a closet somewhere I don't even realize it so here we go perfect little grating cool we're done the cookies are all ready just kidding take that and dump it into a large mixing bowl then take our ginormous My Lemon and we're going to zest the whole thing into the Apple Bowl zest imparts a lot of lemon flavor without a lot of bitterness and since the cookies aren't sweet at all this will help the the Apple flavor really shine then we're going to squeeze the juice of half of it into the Apple just give that a quick stir boink boink boink look at all that zest we're going to put the one cup of almond flour and the half a cup of coconut flour into the food processor a good large pinch of the sea salt I might actually do too cuz I think they need it the teaspoon of cinnamon half a cup of almonds and the cup of coconut flakes we're going to give that a quick pulse that looks great it's like gravel in our spice grinder we're going to grind up the flax seed I don't know if you know this but if you don't grind these up they'll just pass right through you and you won't get any of the nutrients so best to grind them up into the food processor this is a nutritious recipe look away if you only want junk food and then 1/4 cup of chia next we're going to let this run and we're going to drizzle in the olive oil one cup of olive oil cool so into the apple and lemon it's got the seeds the nuts are still a little bit chunky it's got everything we want so I'm going to start adding the eggs stirring it to incorporate it's good to go one at a time cuz sometimes if you get a bigger egg sometimes you get a juicier lemon it's good to just know when to stop I'm going to put the last egg in great next step is to get all this out of the way we're back in our cleaned up work Zone mama loves to cleaned up work Zone I've got this handy dandy little melon scooper and just run it up the side of the bowl and then plunk onto your baking sheet that's lined with a sill Pat or parchment paper so we're going to put these about an inch and a half apart these will make about two dozen these will not spread they St about the size so see this little pile of sea salt we're going to top these guys with a little pinch we're going to pop these into the preheated oven that's resting happily at 3:50 we're going to bake them for about 12 to 15 minutes and then halfway through we're going to take them out and rotate the pan so one of them doesn't get a better suntan than the other okido the cookies are out of the oven they were cooked for about 13 minutes at 350 nice and brown not burnt on the bottom perfect and we're just going to let them cool here for about 10 minutes minutes or so and then we'll wrap them up and take them on our hike so Point Raise is a first stop so this trip I'm I'm mostly focused around California I've been to many of these places before but Point Raise I haven't been to and I'll be doing this for about the next month or so and then I go right back to LA and I start printing for your show for the show that's May 1st I was thinking of your time away as being kind of like a marathon runner and you're starting this insane monthlong track and so it's giving you something that's like fuel as opposed to being like delicious fried craziness right I get enough of that in like diners when it came time for dinner I knew that there needed to be a cheese element so you've got all these happy cows and we're going to eat one but what else how else can we eat something that they provide us cheese when taking a glance and sort of like taking in the whole area I knew I needed to work in point R blue cheese I was aware of Point rise Farmstead cheese company for many years now they have a real following especially even on the East Coast we went and visited them at their Farm got to hear from Brandon who runs their whole breeding operation and dairy operation this one's about 3 days old oh my God and this one here is 2 days old oh my God happy birthday come on baby is that does that make them Pisces um I don't really follow zodiac so I'm not sure this is a whole scene and this is a jersey jerseys are smaller Dairy breed but they have higher components in their milk their diet is 100% milk for the first 30 days of their life and then after that start to introduce grain and hay to them at small amounts we feed such things as corn canola almond holes Barley Mill Run and ddg which is dried distillers grain that's from actually a byproduct from ethanol production and we also feed Brewers malt from Lanas the local Brewery what's so special about this area is that the sea salt and the air and The Dewy mornings all bring out the flavors into our milk that pass along into our cheese hi oh my God this is literally my fantasy I can't believe I'm being paid to do this God they're so cute this must feel like old hat since it happens every day but this is real special for a city bumpkins so did you enjoy the farm I love the farm I'm actually really excited to taste the cheese now and see if I can get any sense of baby cow Point Raise Farmstead Cheese Company it's a family run operation which I'm always like kind of like a so amazing Jill one of the daughters gave us this amazing spread of different of all their cheeses do you like blue I love blue right answer so original blue is this one that's the cheese that we launched the company with it is our Flagship cheese it's the only raw milk cheese that we make so this is be blue and it's really our version of Stilton the texture is kind of dense and fudgy where with the original blue the texture is similar to butter oh my l i mean I've been such an enamored fan of original and now Mr B just came in and exactly this is so insanely good I cannot believe it thank you so much for having us oh my pleasure such a love having informative and delicious afternoon my socks were kind of blown off so I realized like okay I'm going to switch gears here and I think this will be the perfect thing to mix into this purple cabbage salad that I knew I wanted to make for David so this is one of those salads that really does well sort of marinating and it's dressing for a while all the flavors are just going to kind of hang out together so this has like the crunch of the celery and the cabbage and the nuts and the creaminess of the cheese it's just like a Umami bomb basically so this only requires half it looks so small but if you look at it it's all those like little crazy fractory layers so what we're going to do is just cut out the core cut it in half and then I like to just go making thin shreds about a/4 of an inch thick okay so into our salad bowl we're going to make the dressing first and then toss everything in so we've got a half a cup of whole milk yogurt plain make sure it's plain don't be doing any vanilla guus in here 2 tbsps of apple cider vinegar half of a my lemon so I'm just going to go for it next up is a big fat clove of garlic you know you can chop garlic as well but you'll definitely I mean raw garlic is something you don't really want like a massive bite of so this just sort of imparts the garlicky flavor throughout the dressing just be careful not to shave your thumb into the salad cuz that's a real buzzkill we're going to do about a teaspoon of black fresh ground black pepper probably a teaspoon of gray sea salt that I finally ground going to give that a whisk you're going to drizzle half a cup of olive oil into it great and then I'm going to toss the cabbage in I'm just have three sticks of celery cuz who doesn't love blue cheese and celery just going to cut them down the middle and then we'll just sort of like thinly chop and then into the bowl that goes so you're just going to mix it to incorporate pretty colors and I think that's perfect for David cuz his photography has insane poppy colors so you can see the Cabbage starts to release all this delicious juice makes even more dressing I'm going to pop this in the fridge when we get home we'll top it with toasted hazelnuts the amazing B blue and some fresh dill and serve with the pepper steak I think it's just going to be like the perfect perfect accompaniment I like to sort of you know custom fit a menu to somebody so for David it's like he's leaving for a month so the idea of having something that was like delicious and decadent yet really like clean and healthy I knew I wanted to make a blade steak the guy that seemed like the obvious choice for us was Lauren from stemle Creek Ranch so that's like that one's almost finished okay like so he's 1,250 lb 1300 lb these guys here are like 650 700 lb yeah they look smaller for sure this is natural fertilization I love it what we want them to do is to eat like this those we want them to take a bite of grass and get the Clover and get the Clover and the fillery and the Ry grass and all that stuff is like the perfect diet for a cow we give him one chance to get pregnant when they're like uh 13 months old 14 months old and then if they don't get pregnant then they become grass-finished beef sounds like life in New York City to be on the other end of the thing enjoying the product it's so nice to to see that somebody's like I love what I do you know so you have what I call blade steak you call flat iron amazing yeah it's a West Coast thing I think or something maybe I'm just like from the Hipster hipster butcher shop that I go to can you tell me what part of the cow that is from actually the uh the flat enter of the blade steti comes from the front shoulder area right kind of by the shoulder blade that's why it's called a a blade stick blade I figured as much but you never know it's worth an Ask yeah so for us we believe Mother Nature intended for animals to eat grass out in the fields and in an open environment so we treat our animals with respect let them always be out in the open the grass-fed beef that we have we we try and make it super marbled so that it's it looks like it's corn finished but it's actually grass finished we did the we did the deal the deal went down and he passed off the flat iron SL blade steak what are you going to do with it just paner with really simple I just love to pepper salt and pepper the hell out of it and just make a nice little hand sauce we're going to get start getting our dinner together thank God there's two sets of hands we've got our cabbage salad waiting for us right now I'm going to have you do a task these are toasted hazelnuts that I toasted in the oven at 400 for about 10 to 12 minutes or so you like to go till their coats are a little bit almost burnt and and then you pull them let them cool and then you rub them together just pop them right out of their clothes so I'm going to have you rub these guys together give them a good rub can I just do one at a time I'll kill you if you do so put them a bunch together so I'm going to leave you to do that please do no more than one at a time taking our fresh dill from the farmers market and I'm just going to give it a chop chop I basically should have been like do them one at a time and you like can I do 20 at a time yeah I'll do exactly the opposite that you told me to do your poor mom tossing the dill into the salad Tossy toss next garnish is our beautiful B blue which you're going to freak when you taste this cheese is that that point rise stuff yeah M isn't that so good it's so caramelly and buttery and delicious it's like almost like a dessert I didn't realize that cooking shows like you can smell things like even it's more fragrant I feel like than when I cook it's like really maybe cuz the ingredients are just insanely fresh so I'm going to start crumbling the be blue into here okay I'm going to rinse off my hands meet me back here in 2 seconds I'll just be here doing this boring task I want to do something more fun juliia okay put me to real work I made this salad special for you cuz I felt like it was really colorful oh thank you we're going to garnish it with some celery Leaf really beautiful neon green with purple thought that would match some of your pagonia Norm core which embarrassingly enough up until maybe 6 months ago I thought it was based off of Norm from cheers and I felt like George went was really getting his day in court and I was so excited that was really embarrassing to announce to a Rim full of people and be wrong about that I think we're just about ready with these oh they're beautiful okay so let's scratch all this and come back when we're clean this could be a fun thing for you do there you go crack those in half for me will you just chopped beautiful job you're doing am right yeah okay okay you want to shovel them into there beautiful teamwork wow look at that mhm next up are you ready for more I'm ready for more you like mushrooms I love mushrooms okay good cuz you can see here we have an array for us these are my Taki or otherwise known as Hen of the Woods so we're going to sprinkle them with freshly ground pepper gra sea salt obviously while you were resting I went out to the yard and picked some Rosemary we're going to sprinkle that in there too how beautiful we're going to save the flowers for the finished dish and then olive oil so we're going to pop this in the oven and we'll check it after like 20 minutes wow so generous with the olive oil you got to bake yeah our buddy Lauren from stample Creek Ranch hooked us up with this insane flat iron SL blade steak and we're about to aggressively season it and paner it so a lot of people get freaked out by putting pepper corn on on before you cook it cuz they say it burns it but I love the taste of burnt pepper corn season season really go crazy you can kind of Pat it down I've dried this I rinsed this and and patted it dry with paper towel cuz the dryer makes a better sear we're going to flip it over and do the same to the other side so we're going to fire up our pan we're using a cast iron so the deal with that is getting it really really hot and then I'm going to take a Big Blob of grass-fed butter 3 tbsps of butter and little drizzle of olive oil the combo of butter and olive oil for some reason this Cooks things up really really nice for me okay I think it's ready lower this bad boy into the pan it's going to shrink quite a bit so if it doesn't fit right at once don't get scared love that Sizzle Sizzle oh you know what I also like to do grab a spoon and coat the other side damn smells really good yeah jeez okay now I'm going to flip it gous you can see it's got a nice caramelly crust M how long did you cook it on each side 4 minutes okay now we're going to pull it turn off the flame and pull it let it rest for 8 minutes resting is crucial if you was to cut into this now it would just like completely lose all the the delicious juice and it the meat would be kind of dried out and flimsy so luckily we have something to do while this is resting and that is to definitely turn off the flame if you even want to be safer pull this aside I and made like a little pan sauce with a ton of black pepper a little splash of whiskey for good measure put our whiskey into the pan it's going to steam up like crazy so just was your face and finishing it off with some of the delicious local cream I'm going to turn back my heat to like medium low the sauce is cooking on the low heat I'm going to bring the board over to the island we're going to carve this little bitty up and get going you can come see oh my God it's so it's perfect I can't believe it oh my you're seeing Jesus I'm going to finish my sauce really quick and then put the mushrooms down and let's freaking eat these were in in the oven at 400 for 20 minutes and then you can always do sauce over top or sauce on the side but I like it either Which Way Stir It Up beautiful thanks for cooking this delicious looking meal and like meeting me all the way up here in point Rays across the us across the US you're going to have energy for like 3 weeks after this I think we nailed it I know we nailed it you nailed it I wasn't initially expecting to make dessert cuz I thought that the steak dinner the protein snack all that stuff would be decadent enough and like really fill us up but it turns out at the end of the night we still had a hankering for something kind of sweet and a treat David and I ate these last night and watched a children's Disney movie just like old times this is us at 34 who knew I'm going to show you how to make a really quick simple dessert or breakfast if you're feeling really into it with some some fresh strawberries from the farmers market so first things first you're going to take a half pint of cream and start whipping it or making a friend or loved one or small child even with it for you before it gets to the point where it feels like butter we're going to stop perfect looks like frosting almost after whipping the cream or making someone else do it just to Lop the heads off these the smaller guys you can just cut right in half bigger ones you can cut into little slices these are the first of the Season here in California very jealous cuz in New York this won't be happening for us until like May or June the next step is to take your Meer lemon or lemon on hand another biggie zester strawberries love a little good squeeze of lemon juice and then I'm going to take the whipped cream and just do like oh God little sea salt couple of macadamias and then it wasn't fattening enough so I'm just going to go like this this is the olive oil this is so good it's like you're looking for the shortbread but you don't eat it yum I had a lot of fun at the farm those baby cows really tugged at the heartstrings the beautiful beach hike was so fun catching up with David fighting a little bit the cheese that bab blue and that like eating the bay blue with the beer oysters by the water I think I found my culinary retirement community God I don't want to leave to get the recipes from this episode click the link right here oh hey I didn't see you there welcome to the dinner bell on Munchies featuring David Benjamin Sherry oh boy\n"