Seldom we get to partake in the up close and personal experience afforded when a Chef makes a house call, but when we do, it's nothing short of amazing! Our gracious hosts extended an invitation to not just any ol' dinner party, but one with Executive Chef Michael Scott and his Sous Chef, Tom McGrath, at the helm, featuring the finest Wagyu Beef from Rosewood Ranches. Before you can fully appreciate the evening's menu, we must first talk about the star...Wagyu Beef. To put it simply, all Kobe Beef is Wagyu, but not all Wagyu is Kobe. Rosewood Ranches expains, "Kobe beef, originating in Kobe, Japan, refers to meat from Wagyu cattle. “Wa” means things that are Japanese and “gyu” means cattle or beef. One reason Kobe beef is so desired is because of the high level of marbling in the meat. Kobe beef can be found in American restaurants, but Kobe-style beef is also available in the U.S. Kobe-style beef comes from Wagyu cattle cross-bred with Angus cattle and was created to meet consumer demand." We encourage you to learn more about historic Rosewood Ranches and it's Ranch Manager, Kenneth Braddock, by visiting www.rosewoodbeef.com
Now, on to the good stuff!! When arriving, one immediately feels transported back in time to Gone with the Wind's "Tara". Upon entering, the plantation-style home does not disappoint! Warm and inviting, you immediately see the love of all things equestrian in the perfectly put together decor. The foyer envelops you in lush blue velvet drapery accented with gold trim and boasts a beautiful grand piano. Carefully selected period pieces pepper the rest of the home and integrate seamlessly with personal childhood treasures.
Following our noses to the gourmet kitchen, we found Chef Michael putting the finishing touches on the unique grouping of appetizers. We started decanting the wine... a couple of Bordeaux magnums chosen to pair with the carnivorous feast...while I said hello to Scarlett, Dutchess, and Buddy (the doggies), along with our other fellow (human) dinner guests. Our first bottle was a 2011 Chateau Landat Haut Medoc. Medium-bodied with good length and structure, this Bordeaux has hints of vanilla and spice with cassis and cherry on the nose. Cedar, leather and black raspberry on the finish made this a perfect pairing for our appetizers. The Médoc is Bordeaux’s largest and best-known wine region, located between the Atlantic Ocean and the Gironde River. These wines are produced from vineyards located just north of the village of Saint-Estèphe and are terrific Bordeaux values, produced for everyday consumption with no long cellaring necessary. Barely containing our excitement, we started with the appetizers while the chefs moved onto preparing the main course.
We began with the Jalapeno Cheese Venison Sausage and Wagyu Beef Jerky by Cinnamon Creek Ranch (www.ccrwildgameprocessing.com). Perfectly plump and not too gamey, the spicy kick was mellowed by the creamy cheddar cheese. The Korean-Style Beef Satay Skewers were moist from the marinade with hints of asian spices that didn't overpower the Wagyu. Next, was Foie Gras Bratwurst...WOW! We didn't know quite what to expect, but any expectation we did have was exceeded. Let's just say I wanted to put a few of these in my purse to sneak home! Smooth and mild, but bursting with the flavor and texture you'd expect from Foie Gras, these brats were definitely not your ordinary summer grillers! Saving our two favorites for last, we dove into the Waygu Beef Tartare and Sonoma Foie Gras on Crostini with Balsamic Fig Glaze. One word...Heaven!
For the main course, Chef Michael provided a generous sampling of Wagyu Beef to include Ribeye, Filet Mignon, Striploin and Flatiron...all served with a rich Black Truffle Demi-glaze and flanked with Roasted Tomatoes and Peppers in a Cumin-Scented Vinaigrette, Grilled Summer Vegetables, Rosemary Fingerling Potatoes and local farm-raised hydroponic Baby Bib Salad. Nick chose a 2010 Chateau Garraud Lalande de Pomerol by Leon Nony. This full-bodied complex wine from Lalande de Pomerol boasts blackberry and plum flavors with a hint of mint on the nose. Mostly Merlot, this Right Bank Bordeaux pairs wonderfully with Beef, Lamb and Duck.
The perfect ending to a perfect meal was the Opera Cake by Pastry Chef Michelle Thompson. Layers of genoise (Italian sponge cake), filled with white chocolate mousse and brandy-infused black cherries under a chocolate glaze, garnished with white chocolate bark and gold leaf...an absolute work of art!
For more information on residential or commercial Wagyu beef sourcing, please email Chef Michael at [email protected]
