DALSTRONG COLLAB

Chef Nate embarks on a journey where he is determined to show the average viewer how easy it can be to cook "bistro-like meals", hoping everyone can enjoy better sides (than plain old fries) with their juicy steak, or simply have a tasty-rich flavored soup before eating their regular instant microwave food.

Braised lamb shank WITH honey mead braised fennel.

PAN-ROASTED
DUCK BREAST

Pan-roasted duck breast, asparagus seared in duck fat, drizzled with a yuzu sabayon-style hollandaise.

Yes please! Plus, slicing through the duck with the offset slicer means you keep all the juicy flavors inside the meat, without knocking your knuckles on the cutting board. This is a really unique blade design that nobody else is really doing, but it means you get a lot more knuckle clearance while still having a thin blade for frictionless, clean cuts.