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Out of the Rafters at the Q

Out of the Rafters
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Apparently one of the owners passed away suddenly last October. Think that, along with the labor shortage, caused the other sister to call it quits. Very tough situation.
Yep. This was their farewell email:

Farewell to Kavana. This will be the second time in a calendar year that I will have to say goodbye to something I love so dear. Sonya Raybould the beautiful queen and I started our journey long before any of you knew us. We are the dynamic duo and could do anything together. We lost Sonya October 6th but the sound of her voice still vibrates through my heart like she's never been gone. I wasn't sure at first how I was going to move on and still run a restaurant without her. I took off 3 months and asked Dino, Tony, and Jon with the staff to run it for me. I knew that couldn't last for long and then someone came along to help me out and possibly purchase. The purchase did not happen but I was able to come back with a different focus in my heart. Laurie Muniak gave me the courage to find purpose again in these 4 walls. I almost closed the doors in January but we have Laurie to thank for managing along side myself to keep Kavana going just a little longer. I wish it could be forever but even good things must come to an end. Staffing has been a huge challenge and I can not keep working 60 hrs per week. I decided to close and place the restaurant for sale. I truly hope someone great comes into this spot. Ron and Audrey thank you for everything. You chose us for this place and we loved every moment. Thank you to my amazing husband Ben who has always just understood me and my crazy love for the restaurant. Thank you Mom, Dad, Dave and Heather for always having a my back. Thank you Pepper for getting us through the hardest year of our lives and thank you Sonya... You know what you mean to me.

We will be open today 4-9 and
Thursday 4-10 we will have live music for our farewell celebration


hGrq11JG9KecB2nG0ztsJdIJsShd70PcMwlY7vDILI7Fc7SBVfbbc4wG_OUVaE6DKHnxEZLrHYsrLGiKl23tFIyxiTHqbeDSTQkpSvG9=s0-d-e1-ft
hGrq11JG9KecB2nG0ztsJdIJsShd70PcMwlY7vDILI7Fc7SBVfbbc4wG_OUVaE6DKHnxEZLrHYsrLGiKl23tFIyxiTHqbeDSTQkpSvG9=s0-d-e1-ft

Thank you for everything
Serena Raybould - Evans​
 

Randolphkeys

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Question: Do you guys run into tri-tip often where you live? I never saw it until I moved to Cali and it's the official steak of the area.

Being a triangle that has a point on one end and a wide base on the other, you get well done, medium, and rare in the same steak. It's a nice cut for families with young kids since the youngins shouldn't be eating much rare red meat.
 

Out of the Rafters at the Q

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View attachment 6372

Question: Do you guys run into tri-tip often where you live? I never saw it until I moved to Cali and it's the official steak of the area.

Being a triangle that has a point on one end and a wide base on the other, you get well done, medium, and rare in the same steak. It's a nice cut for families with young kids since the youngins shouldn't be eating much rare red meat.
Can't say I see it that often out this way. Looks like a good one to sear first then sous vide if you wanted all one temp.

I have the same problems with pork tenderloin. There's always a tiny end and a thick end.
 

Sebastian

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I wouldn’t mind taking a look at that one.
@Sebastian same! I've got a bag of wild rice in the pantry that I didn't have plans for.
Prep the wild rice, by adding chicken broth and salt to your water, a ratio of 1/3 broth and 2/3 water and simmer for the 40 minutes or so until the rice is done. You need about a cup of cooked wild rice, so whatever that ratio is.

Prep flank steak by rubbing kosher sea salt onto it, then lightly coat with olive oil. Sprinkle some garlic powder and black pepper.

One can set up the greens salad part anyway one likes, and sear your prepped flank steak in some olive oil, keeping the center nice and rare to medium-rare.

Drizzle ranch or blue cheese dressing on your salad.

Slice (thinnish and diagonally against the grain) your steak and place it on top of the greens and then place your wild rice on top of the steak.
 

Hurl Bruce

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View attachment 6372

Question: Do you guys run into tri-tip often where you live? I never saw it until I moved to Cali and it's the official steak of the area.

Being a triangle that has a point on one end and a wide base on the other, you get well done, medium, and rare in the same steak. It's a nice cut for families with young kids since the youngins shouldn't be eating much rare red meat.
Oops. My daughter has been eating medium-rare for as long as I've been giving steak to her.
 

Randolphkeys

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I once ordered a croque monsieur at a place in Portland, Oregon that I was told had amazing brunch. It came out of the kitchen the size of an extra large pizza. I ate it for two days, happily.

Made chili today. My wife wanted Cincinnati style, but I decided to be experimental and use allspice when browning the meat instead of just cinnamon at the end.

Pretty tasty! As per my usual, I used chili oil as the primary heat instead of jalepenos. I really like the burn of spiced oil with chili.
 

Sir'Dom Pointer

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I once ordered a croque monsieur at a place in Portland, Oregon that I was told had amazing brunch. It came out of the kitchen the size of an extra large pizza. I ate it for two days, happily.

Made chili today. My wife wanted Cincinnati style, but I decided to be experimental and use allspice when browning the meat instead of just cinnamon at the end.

Pretty tasty! As per my usual, I used chili oil as the primary heat instead of jalepenos. I really like the burn of spiced oil with chili.

Do you have Sous Vide in your kitchen? I really want to buy one....
 

Sir'Dom Pointer

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I do. My Anova from like 7 years ago is still going strong--but everyone else I know who bought one had it die on them. I use it all the time.

I think the Joule immersion circulators have good reviews.

I thought about actually buying parts from AliExpress. The Anova kit with everything included is just too expensive in my country.

I wonder if it's a good idea.

Do you enjoy cooking with it? is it that different? I thought about cooking steaks, pork bellies.. maybe some short ribs?(though perhaps short ribs are just better in the oven, or on the stove in liquids).
 

Out of the Rafters at the Q

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I thought about actually buying parts from AliExpress. The Anova kit with everything included is just too expensive in my country.

I wonder if it's a good idea.
I can't imagine a "kit" working. It's not something you assemble yourself.

If you mean just like a combo that has the immersion circulator with a tub, don't pay extra for the tub. Start out just using a big pot. That's what I used for years before buying a large plastic tub for it (you don't need a cover).

Do you enjoy cooking with it?
Yes. There aren't many things in the world where doing it the absolute best/perfect way is also the easiest. Cooking sous vide is the best way to do a lot of things and it's foolproof.

is it that different? I thought about cooking steaks, pork bellies.. maybe some short ribs?(though perhaps short ribs are just better in the oven, or on the stove in liquids).
I like the fact that you can pick exactly whatever temperature you want. It also really makes it easy to cook from frozen, as you don't need to wait around all day for chicken to thaw or something.
 

Randolphkeys

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The Anova kit with everything included is just too expensive in my country

Do you have a slow cooker? Use a thermometer on the water temperature and just adjust cook times. I have been using my slow cooker to make sous vide recipes at 150 degrees.
 

Kouki

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Do you have an older slow cooker? Older slower cookers would hold a low temperature...my slow cooker's "low" setting is still boiling :confused:. So I just use a dutch oven for everything. I bet I could sous vide in it, in the oven...hmm
 

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