This time at Rick and Julie’s house, where they’ve been playing with sous-vide cooking, using a vacuum sealer and a hot water bath to slow-cook meat and fish so that they’re perfect all the way through. In this case, New York strips that he had dry-aged for a month in a special fridge, then cooked at 128˚ for 4 hours, each in its own bag, then seared up in a pan to put a good crust on the outside. Along with these, Julie made a wicked salad, roasted sweet potatoes, cooked kale in a little chicken broth, and asparagus with a bit of bacon. To go with this feast, Rick went deep into the cellar; we began with a 1971 Bouchard Le Corton, then opened a 1966 Beaulieu Georges de la Tour Reserve, then finished a 1990 Sorrel Hermitage they had opened a few days earlier. Dessert was a fantastic mango-banana sorbet accompanied by a 1988 Bonny Doon Muscat vin de glacière. There is simply nothing like decades-old great wine, and being able to switch back and forth between pinot noir, cabernet, and syrah from such old and wonderful bottles was a treat.