The Best Game Day Recipe Is Beef Carpaccio | Eater
"Owned and operated by Kate Kavanaugh (EYG ’18) and Josh Curtiss in Denver, this butcher focuses on locally raised, humanely handled animals—paying attention to what the animals eat, using antibiotic- and hormone-free rearing, and practicing whole-animal butchery. The owners advocate eating less meat but of much higher quality, balancing small portions with maximum satisfaction; Sundays are especially busy during football season. Kavanaugh extends that ethos to home cooking and game-day hosting, recommending a beef carpaccio roll-up made from an inexpensive top round pounded almost paper-thin and cut into finger-food portions. She suggests creative fillings and a simple aioli (mayo mixed with lemon juice, paprika, cayenne, red chili flakes, olive oil, grated lemon zest, salt and pepper), plus additions like smoked gouda and accompaniments such as capers or cornichons; a 12-inch pounded round will feed about four to six people." - Dana Hatic
