Scott Griffiths
CEO - 18/8 Fine Men's Salons
Professor - Grazadio School of Business and Management -
Pepperdine University
The University of California Irvine - Chief Executive Roundtable
Member - Luxury Council / Board - The Surf Heritage Foundation
If you believe as I do that life is something special and becomes more special when we squeeze as much nectar from it as possible…then this site is for you.
If you know that to be curious is to be interested, and to be interested is to be interesting; and if you believe that education comes from books and your experiences... then this site is for you.
If you enjoy the arts, cooking, and excellent foods; if you appreciate a handmade super-180 suit, a fine 25 year old Macallan’s with a vintage Cohiba; if you travel to other countries to learn their languages and cultures; and if you believe that business is what you create and build, not just what you manage…then this site is for you.
Along with my team and our readers, I will be posting interesting, intriguing, and useful articles on art, wine, spirits, travel, restaurants, and grooming, along with great recipes for guys and features exploring the subject of renaissance men. This site is for you as interesting and intriguing men…and men on the path to becoming more interesting and intriguing...
In our newest column, Alexa will be offering the advice you need to become an 18/8 man; that man who is well-versed and cultured, who knows how to impress and captivate a smart woman, and who wants to be the best that he can be.
I’m in heaven!
My wife and kids just gave me a father’s day present that I’ve been dreaming of for a long time…a Cuisinart Meat Grinder.
If you have never had freshly ground meat made into fresh burgers, taco meat, meat loaf, sausage, steak tartare…you are missing a small part of heaven. Freshly ground meat – there is nothing finer.
So, I just finished grinding about six pounds of top sirloin. We got the sirloin on sale at Von’s for $3.99. Part of the meat we’re freezing, the other part is going on the grill in an hour. I’m still experimenting, so I left a fair amount of fat on the grind. You need some fat for the meat on the barbecue so you’ll attract the flame to the meat and get a good searing to lock in flavor.
I even tasted some of the fresh lean sirloin as it came out of the grinder. Wow! Like delicious steak tartare. Can’t wait to get some filet mignon – add a little lemon, parsley, some onions, and capers that apply liberally over freshly toasted baguette. Yum.
I’m looking forward to having guests, or my kids’ college friends over. Then grind their burgers on the spot. Way cool.
See links below for YouTube video on the Cuisinart Meat Grinder and also a steak tartare recipe on video.
http://www.youtube.com/watch?v=vma6CxtEndM
http://www.youtube.com/watch?v=JNmW24I9r2Y
P.S. Check out my finished burgers made from the fresh grounded sirloin! Delicious…
