In the heat of the late afternoon, I talked Kim in to riding along with me down to Round Hills to scope out the gig that is coming up on September 8. First thing I was aware of as we were coming into Durand off Highway 85 is all the ugrades and improvements to traffic flow towards the Highway 25 Red Cedar Bridge. Guess I don't get out much anymore.
We found Round Hills easily by following the poster instructions. I am putting those same instructions down here because if you ever want a pleasant little drive to a wonderfully bucholic locale right on the Chippewa River, and a chance to look in the windows of two really cool old style cabins, this is worth the trip. Or save them if you plan on comng down for the September 8 "St Hubert Sportsman's Rally/Chili Feed and Great Music by Larry Heagle" (5PM - 10PM, admission is free.)
If you come in from Highway 85 (from Eau Claire, you cross the Chippewa river bridge heading west. Immediately after crossing the bridge you take the first left onto Highway "P". then go two miles and take a left on Silver Beach Road. follow Silver Beach to the stop sign and turn left on Round Hill Road. It eventually becomes a gravel road as you get close to the site.
We stopped the car and observed a mama deer and its still spotted baby meandering across the road. As we crept closer, mother's tail began to wag faster and faster and then they were gone into the underbrush.
After thoroughly investigating the Round Hills grounds, we decided that since we were so close to TJ's Inn in Downsville, that we would head over there for our supper.
Now I am going to issue a challenge to anyone out there to tell me they know where to find a better tasting sirloin than the one John and Kris Widemar serve up at their cozy little joint.
Kim and I always split the "Sirloin for One" ($16.95), then order an extra salad and an extra chunk of the crusty garlic bread which we use as a juice sponge.
Last night's steak was typical: cooked perfectly to medium, the outside patina a shimmering deep brown crust, and already pools of juices gathering on the platter around the steak, piping hot. it comes very lightly seasoned and so I dress my portion with a liberal sprinkling of black pepper and additional salt.
Since it was a Tuesday, business was already ebbing as we finished eating and to our surprise we got a chance to sit down with both Kris and John to discuss important things like Green Bay Packer football, panfishing, and eventually I learned that the reason his steaks are so damn flavorful is that first, he cuts his own steaks (he's a former butcher) and they are "dry aged"" to perfection.
Dry aging occurs while the beef is hanging in a refrigerated cooler, at a specific temperature and humidity, for 10 to 28 days after harvest and prior to cutting. When beef is dry aged two things happen. First, moisture evaporates from the muscle creating a greater concentration of beefy flavor and taste. Secondly, the beef’s natural enzymes break down the fibrous, connective tissue in the muscle, tenderizing it. Most of the tenderizing activity occurs in the the first 10 to 14 days. Some high quality restaurants age their meat for 28 days or more. Increased aging adds to the shrinkage and trim loss due to the drying and surface mold. Up until 20 years ago, dry aged beef was the norm, then with the advent of vacuum packaging along with increased efficiencies in beef processing and transportation, we lost the dry aging process.
But John Widemar has retained the masterful art of dry aging and believe me, your taste buds will tell you that he knows what he is doing!
Sad part of all this is that currently there ae some serious negotiaions going on to sell TJ's Inn. so you'd best get over there soon for a great sirloin!
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