IMG_0637Q.  How long have you been working in the biz?

A.  It started when my grandparents owned a grocery store in Chicago when I was 7 or 8 years old. I was using a deli slicer at that age!

Q.  How long have you worked for Huntington Meats?

A.  15 years, and have owned Huntington Meats since 2013.

Q.  What’s your favorite type/cut of meat?

A.  I like the Rib-eye, so the Tomahawk steak, which is a Rib-eye with the extended bone (14 inches), that I find to be the most flavorful and tender because of the fat content of the meat.

Q.  What’s your favorite way to cook/grill that cut?

A.  Seared at least 10 minutes each side on the BBQ on high heat, then grilling another 20 minutes.

Q.  Rare, medium rare, medium, well or well done… and why?

A.  I really like my steak on the rare side.

Q.  Any favorite seasoning secrets or cooking tips to share?

A.  The seasoning I like to use is the Porterhouse Seasoning from Lindberg Snider. It’s a combination of onion, garlic, parsley, rosemary, salt and pepper. We sell it at the shop.

Q.  Where and what will we find you doing on your day off?

A.  Cruising around L.A. in one of my classic cars with the top down. A ’66 Mustang convertible or ’70 Corvette.

Q.  If you could enjoy dinner with anyone living or dead, who would it be and where?

A.  Abraham Lincoln. I don’t think he ever had a really good steak.