AIWF Beef Seminar

Me and the dudes stopped by the AIWF Beef Seminar this past Wednesday and so glad we did. The night started off with some delicious canapes as people were mingling and drinking some wine. The big star was the beef tongue with marrow butter - uber tender beef with great beefy flavor sitting on top of some amazing marrow butter. First time I've had marrow butter, but I could eat tons of this stuff. Me thinks this marrow butter would taste delicious with some fresh pasta...

After the canapes were served, we were treated to a great talk about grass fed beef from Ken Jaffe from Slope Farms and George Faison from DeBragga. It's always so fascinating to hear people in the industry talk about their trade since they're so passionate. Any who - the talks highlighted why grass fed, grass finished beef is so much better for you and the manner in which the cows are slaughtered affect tenderness. I will have to conduct a dudes test kitchen post to see the difference in taste between grain fed, grass fed/grain finished, and grass fed/grass finished beef.

Once the talks wrapped up, we were served some more dishes with the big star being the chocolate caramel tarte. Big time WTF moment and by far the best dessert I've had this year. Phenomenal combination of textures, temperatures, and flavors - the caramel was on the cool side which was really refreshing and the fleur de sel added some nice crunch and just made everything pop. Chef Sean Rembold did a great job with all the dishes and was a cool dude to talk to. Thanks again to Christine (a friend of the dudes) for a great time!

Our Menu

Canapes
Chicken liver mousse with McClures pickles
Crostini with roasted shallot puree & Crimini mushrooms
Beef tongue with marrow butter

2008 Chateau La Gatte Rose
Dry rose from Bordeaux

Main course
Braised brisket
Sheldon Farms mashed potatoes & braised red cabbage
2006 Chateau La Gatte Bordeaux Superieur Rouge
&
2006 Chateau Saincrit Reserve Bordeaux Superieur

Dessert
Chocolate caramel tarte with fleur de sel