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  • I had the pleasure of taking part in a steak tasting at St. Jamestown Steak and Chops hosted by owner Mark Michelin by invitation of esteem foodie Joel Solish(@foodie411) from Community Foodis. Not only was it a gorgeous night to hang out on the patio of this local , cabbagetown gem while experiencing some decadent food with good company of fellow foodies. The challenge as I understand it started with a bet between Mark and Joel about if anybody can tell the different between wet age and dry aged steak. I understand the difference is very subtle and almost undetectable. Both the roasts were served to us - and were both flavoured equally - simply coated in butter, salt, and pepper before going into the oven. They were both rare and flavourful. I was trying to eat a mouthful, cleanse my pallet with a cab franc and then have the next mouthful. They were so tender and juicy. It was hard to figure out but I chose 'A' which the majority seemed to pick. Mark Michelin later revealed afterwards that A = wet-aged and B = dry-aged which proves that really these subtle differences between the meat can't be detected too well!! Seriously one of the best tastings in my limited culninary career and a huge thanks to Mark Michelin and Joel for a wonderful night!!
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