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a8 local
Friday 4 december 2020

Sunset Grille’s Wine & Prime Dinner Event:

Beefing up a culinary experience

“Meat science is looking
at the tenderness, juiciness
and flavor, or in one word
palatability of the meat.
We stay away from the
emotion, observe it purely
from science. This night was
about learning to know a
meats quality from a sci-
entific standpoint,” says
Wunderlich. Together with
Divino’s KiumeTjon-A-Tsien
they created a mouthwa-
tering learning experience.
The night consisted of three
meats. These range from
topics like the marbling of
the meat to the animal’s
age or maturity to how the
animals are fed. It is very
interesting to learn the role
of the intramuscular fat
of the meat keeping in its
PALM BEACH — Did you ever heard of a meat sci- juice and flavor while we
entist? That is a person who holds a degree in the may consider to buy the
study of meat. Aruba Today met one. Her name meat with the less fat. “The
is Elizabeth Wunderlich and she is the Caribbean marbling keeps in the ten-
Consultant for both U.S. Pork and Beef Federations. derness. There are pockets
She with local wine specialist Divino together gave of air that give a sensation
meat to an impressive night last Saturday, Novem- of tenderness when you
ber 28th at restaurant Sunset Grille at Hilton Aruba bite into it and it lubricates
Caribbean Resort. Hear why and make sure you your teeth as the marbling
are part of the upcoming happening at Sunset Grille melts. Fat also gives flavor.
where it is always about going one step further. This is the reason marbling
is so important however is
blind meat tastings, starting the insulation of the protein
with a U.S. prime strip and against heat of cooking.”
Brazilian strip steak, both Wunderlich grew up on
New York steaks, paired a ranch in Florida that is
with a Robert Mondavi Pri- where her passion for meat
vate Select Aged Merlot started. “As a little girl I
from California. The second would get up every Sunday
and third tasting were ac- morning with my dad and
companied by a Charles ride out the horses, count
Smith ‘Boom Boom’ Syrah the cows, fix fences…this
from Washington State and was my life.” She went to
a Californian Meiomi Pi- University of Texas A&M for
not Noir. The fourth course her Masters degree in ani-
was a star with a Hickory mal science and graduat-
Smoked Picanha paired ed in meat science at the
with a Robert Mondavi University of Florida. “I really
Oakville Cabernet Sauvi- believe that if you grow up
gnon from Napa Valley. Of in it you live it.”
course the evening closed To stay updated on the fu-
with a sweet and tender, ture Prime & Dine event this
Rich Dark Chocolate Souf- month at Restaurant Sunset
flé. Grille call (297) 526-6612,
Wunderlich: “Three ma- this one will teach you
jor components of meat about dry-aging so make
were tested by the guests: sure not to miss it! q
tenderness, juiciness and
flavor, in the U.S. tender-
ness is the most important,
now in other parts of the
world it could be the flavor
but this night we did it the
U.S. way.” Every guest re-
ceived a questionnaire to
complete after tasting the