Steak Frites at Primary Colours by Chef Matthias Fong

00:00 - Steak Frites
00:33 - Tater Tot Process
01:26 - Wet And Dry Age Beef
02:08 - Charcoal Fire Cooked Steak
03:44 - Muscle-Specific Cooking
04:46 - Steak Frites On The Plate
05:35 - Summer Wine Pairing
06:08 - Tater Tot Terroir
06:50 - Dry-Age Fat is Flavour
07:29 - Modern Farm to Table

Chef Matthias Fong, Gold medal winner of Calgary's Great Kitchen Party competition, shares his version of steak frites. Join us as he makes tater tots from scratch with local, organic potatoes, and shares his unique wet-aged and dry-aged techniques to elicit the best flavours from his grass-fed, grass-finished Alberta beef. Throw in his house-made compound butter made with wild ramps and chimichurri mayo sauce, and you've got a dish you'll crave all summer long. Available at Chef Matthias' Calgary restaurant, Primary Colours.

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