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, last year, before dave dashi hosted a charitable event at the chef's table in suntree, scott earick, owner-chef at scotts on fifth in indialantic, scanned the spacious, open kitchen and mediterranean-style dining room ofthe chef's table in suntree....
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for the ribeye test we seasoned the steaks the exact same and cooked them over lump coal with a grate temp of using grillgrates for even heat distribution. the cooking process was standard, minutes twist then minutes flip. at this point we inserted a dot meat probe into the center of each ribeye and...