World-class FoxFire steakhouse approaching 20th anniversary in Geneva (Episode 827)

This episode finds me at FoxFire (17 W. State St., Geneva, IL) for a conversation with owner/chef K.C. Gulbro.

Chef Gulbro talked about the restaurant’s longevity in the Geneva area, the only “right” cooking temperature for steak, the FoxFire menu and where and how he got his chops (specifically: cooking chops and pork chops).

As we chatted, we indulged in the “Surf & Curt”: 6 oz. Certified Angus Beef ® filet mignon served with Sashimi grade tuna, both rolled in Cajun seasoning. Sliced and served with sliced avocado, drizzled with teriyaki and wasabi yogurt. Served with Asian-style Brussels sprouts.

It. Was. Magnificent.


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Author: carconcarne