Resting steaks- when I started resting my steaks in a tin foil tent with a table spoon of butter for 5-10 mins it?s crazy how much that changed things for me. It?s to the point where I think it would make a really cool restaurant concept where the server ran the steaks in foil and plated it at the table.

Always brown butter- in some applications you can?t but when you brown butter it breaks down the milk proteins and releases the natural, earthy flavors. Gives it a nutty aroma and taste

Wine pairing- When in doubt, order a pinot noir. Pinot Noir is a low tannin red making it versatile. You can pair it with a chicken or seafood and while it may not be the best pairing, it?ll work. If you don?t like white, it?s perfect. Whereas a cab or Syrah will make seafood taste like dirt. Pinot Noir will also go really well with any red meat.

What y?all got? Love learning new stuff