Flank On Peperonata | ChefsOpinion

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“Flank On Peperonata”

Or, as you might read on a “up to date” , “modern” menu :

Tender Wagyu kobe beef, dry aged for 42 days and 7.5 hours, sautéed in extra extra extra virgin olive oil on a finely tuned $ 200k aga stove in a guy fieri designed kitchen, accompanied by farm raised baby bell peppers from a farm 370 yards away from our kitchen, perrier-washed grape tomatoes, organic grown pearl onions which were hand selected and washed by a young, 16 year old future master chef , and lightly, delicately and expertly sprinkled with cilantro which has grown undisturbed by such adversaries as snow and sandstorms on a sunny slope in the beautiful napa valley…………….blah blah blah ……

But then, to each his/her own cup of tea 🙂

Here we go :
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