Seven Course Grade A5 Wagyu Beef Dinner and Wine Pairing

309 West Fayette Street,Syracuse NY 13202

14 January, 2023

Description

THE EVENTFrom the beginning till the end of your seven course meal, you will explore various ways to prepare the luxury meat. From stews to carpaccio, salads and surf and turf, our guests will see how our chefs prepare and respect the ingredients within their kitchen. This evening will be presented by the exquisite Executive Chef of Bellevue Country Club, Sean Gates. Along side Chef Gates will be the owner and Executive Chef of Le Melange, Rebecca Ewald and her skilled culinary team, to take you on a worldly and exclusive one-of-a-kind meal and wine pairing. ABOUT A5 WAGYUIndulge in one of the most exquisite meats in the world, with a cut of premium A5 Japanese Wagyu beef. Authentic Japanese Wagyu is world-renowned for its buttery texture, subtle umami flavor and unequaled tenderness, achieved through ample streaks of intramuscular fat deposits. Wagyu farmers in Japan achieve this exceptionally tender, gorgeously marbled beef by raising cattle in an stress-free grazing environment and by keeping their heritage pure to the Wagyu bloodline. MENUEnjoy our aperitif of choice, Veuve Clicquot, upon arrival. This light and bubbly option is prepared to open your palette for the rest of the evening. FIRST COURSE Brodi Di Carne (A5 stew) Garbanzo beans, plum, tomatoes, beef, broth, kale, créme fraiche Pairing: Tenuta Regaleali Leone 2020 SECOND COURSE Crudo Di Manzo (A5 tartare) Fried capers, parsnip purée, quail egg, crostini Pairing: Neyers Sage Canyon Red 2018 THIRD COURSE Insulta Di Rucola Carpaccio Di Manzo (Carpaccio with arugula salad ) Thinly sliced Wagyu, heirloom, grape tomatoes, pickled red onion, roasted red peppers, marinated olives, topped with house lemon vinaigrette Pairing:San Polo Rubio 2020 FOURTH COURSE Carne Risotto Al Tartufo (A5 and French Black Truffle Risotto) Braised A5, peas, mushrooms, Demi, chimichurri, petite shaved French black truffles, risotto Pairing: Bravium “Wiley” Pinot Noir 2017 FIFTH COURSE Pappardelle di Coniglio di Manzo Ragu (Braised Rabbit and A5) Wagyu and rabbit exquisitely dance together with pancetta, mushrooms, roasted heirloom tomatoes, tomato regatta sauce Pairing: Cortarella Sodale SIXTH COURSE Surf é Tappeto 4oz premium cut A5, 10oz cold water rock lobster tail, tarragon polenta and rainbow carrots Pairing:Cortarella Montiano DIGESTIF Tiramisu, paired with Bailey's OR Red velvet, paired with Rumchatta