Dry-Aged Wagyu Steak Tasting & Dinner!
ESB is proud to feature Chef John Cox of Bear & Star and Katie Parker of Fess Parker Ranch with a Dry-Aged Wagyu Steak Tasting and Dinner! Chef John and Katie will lead guests on a tasting of Wagyu with different stages of aging; from fresh, to aged, and super dry-aged. Known for his acclaimed ventures in micro-regional cuisine, Chef Cox earned accolades for his work at Sierra Mar at Post Ranch Inn in Big Sur and La Bicyclette in Carmel. Now, the all-encompassing ecosystem of The Bear and Star is shepherded under Cox’s passion and vision. Note worthy, John Cox competed against Chef Bobby Flay on The Food Network “Beat Bobby Flay” show.
Wagyu Beef Heart Tartare with Pickled Mustard Seeds and Garden Herbs
Wagyu Bone Broth with Ginger, Lime Leaves and Coriander
A Tasting of Wagyu:
100 Day Dry Age Rib Eye
Served with Garden Greens,
Onions and Heirloom Tomatoes Roasted with Bone Marrow and Caramelized Garlic Vinaigrette
Dark Chocolate Lumpia, Burnt Orange, Smoked Wagyu Fat Caramel
Guests will learn about the production of wagyu beef, as well as what to look for in texture, flavor, smell; and most importantly, compare meat aged for different durations. The tasting will be incorporated into a multi-course dinner; and event will be BYOB. You’ll definitely want some nice red wine to accompany the rich red meats. Don’t know what wine to bring, reach out to ESB for suggestions and options.
CLICK to see the recent video on Tastemade which features Chef Cox & the Fess Parker Ranch!