I had convection turned on!
Thanks for the tip! I should be partaking this weekend and was wondering about the heating given what I’ve seen on the other at-home heating instructions where maybe you and others commented on the prescribed heating instructions not being quite enough. Can’t wait! 
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My sister got the takeout menu, and I had her add on a pound of the A5 Wagyu for me. Cooked it Wednesday night, and wow, it was just as if not more delicious than any A5 I’ve ever had at a restaurant. The Wagyu comes with cooking instructions, which we modified slightly. Here’s what we did:
(0): Cut off and eat a tiny sliver of the raw meat.
(1) Liberally season with salt and pepper. Massage in on both sides.
(2) Heat a bit of oil in a cast iron pan on the stove.
(3) Wait until absurdly hot.
(4) Plop on the steak.
(5) 45 seconds, flip, 45 seconds flip, 30 seconds, flip, 30 seconds, done.
(6) Tightly wrap in tinfoil for 3 minutes.
(7) EAT!
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Week 5: We’re traveling to the hillsides of Italy
First Course: Cavatelli with House-Made Pork and Fennel Sausage and Cavolo Nero
Main Course: Colorado Lamb Chops “Scottadito” with Wild Mushrooms and Grilled Tehachapi Grain Project Polenta
Arugula with Lemon and Olive Oil, Crisp Grissini
Dessert: Gianduja Budino
Add-ons: House-smoked CA King Salmon w/ traditional accompaniments, three types of caviar, truffle brie, cocktails, and the Providence wine list!
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Amazing photo! Thx!
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Has anybody tried the uni pasta kit or the hot-smoked striped bass cheeks and collars? The cheeks and collars sound great in a donabe. @attran99, @TheCookie, @J_L, @NYCtoLA, @CiaoBob, @butteredwaffles
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Not yet…
Looks like a great menu next week @J_L, @TheCookie, @NYCtoLA, @chewchow
Summer in Narragansett
Week 6: It’s Summer in New England
First Course: Chilled Celebrity Tomato Soup with Scallop Dumplings and Basil
Main Course: Maine Lobster stuffed with Peeky Toe Crab and Buttery Cracker Crumbs
Dessert: Farmers’ Market Peach and Blackberry Cobbler
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The Hills of Salerno
No surf this week but still very good. Highlights were the perfect cavatelli, polenta and bomboloni.
cavatelli with house-made pork sausage, fennel, black truffle, cavolo nero, parmigiano, crispy grissini
colorado lamb chops “scottadito” (burnt fingers) with wild mushrooms and frilled tehachapi grain project polenta, arugula with lemon and olive oil, crispy grissini
bomboloni
gianduja budino
hazelnut and almond biscotti, 55% valrhona dark chocolate
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I wish!!! But I’ll settle for celebrity soup (they have their own soup), scallop dumplings, maine lobster stuffed w/peaky toe crab (whatever the heck that is) and summer fruit dessert!
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Maybe shallot, garlic, lemon, thyme, and butter?
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Peekytoe crab is the Down East name for a variety of rock crab with sweet, delicate meat.
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Just ordered this. Pretty excited!
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Got my order in.
Looks so great - they had me with the female lobster egg sauce.
“Frankly you are gonna want to bathe in it!”
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I was able to hold out all week, but after watching the video…
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how was this? i was going to order it but they sold out…