As we enjoyed our starter, a Duck à l’Orange salad, we were treated to a delightfully informative master class and fun quiz by Goodman’s chef Svetlana Kochetkova. We learned that the best steak comes from a grain fed, Black Angus bull from Scotland, that the fattiest cut is the rib-eye, that the meat should be matured in a vacuum for 21 days. The steaks are cooked at 300 degrees. When the rib-eye and mash arrived we followed the chef’s instructions and promptly cut it in half to stop it from cooking further. The quality of the meat and the taste were superb. Dessert soon followed with two scoops of Movenpick ice cream — always a clear winner at any gastronomic event.
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