i work in a kitchen, so what I ate tonight wasn't extravagant. What it was, though, was delicious. And I saw it from farm to my belly, so that's always great as well.
trimmed sides of chuck from a farm near us, seasoned it with S&P, ground it twice, and formed into burgers.
served on a grilled challah bun with local goat cheese and thinly sliced yellow onion. rare, but i was organizing the kitchen, so it rested to a medium rare.