Join Chef Marc Hennessy, the mind behind the world-CLASS DRY-AGING
PROGRAM AT RARE STEAKHOUSE, for a deep-dive into the craft of dry-aged
steak and nose-to-tail butchery on Saturday, April 27. Chef Marc will
discuss how he sources local, all-natural meat from Virginia farms and
unites this with a thoughtful, deeply intricate dry-AGING PROCESS TO
PRODUCE SOME OF THE REGION'S FINEST AND MOST FLAVORFUL STEAKS, chops,
and more.
Guests will have the opportunity to learn about and taste
limited-edition pastured beef and veal from Autumn Olive Farms, and
100% grass-fed beef from Highland Orchard Farms, among other specialty
cuts, while learning about how the way cattle is raised and aged
impacts everything from the environment to the meat's flavor.
The afternoon concludes with a lunch showcasing the techniques and
topics learned, including a tasting of dry-aged, all-natural Virginia
steaks. The first CLASS IN JANUARY SOLD OUT QUICKLY, so be sure to
secure your seats soon.
DRY-AGING CLASS LUNCH MENU _Amuse Bouche Duet_ Autumn Olive Farms Pork
Chicharron, Bandaged Cheddar Autumn Olive Farms Rose Veal Rillettes,
Kumquat Mostardo
_Salad_ Highland Orchard Farms Spiced Beef Hind Quarter Kefta, Spicy
Greens, Pickled Yogurt Vinaigrette
_Dry-Aged All-Natural Virginia Steak Tasting_
Autumn Olive Farms Limited-Edition Beef Strip-loin (80 days aged)
Highland Orchard Farms 100% Grass-Fed Rib-Eye (65 days aged) New
Frontier Buffalo Strip-loin (90 days aged) Autumn Olive Farms Veal
Sirloin (14 days aged)
_Dessert_ Donuts and Dipping Sauces
culture
food
courses
762
Views
28/04/2019 Last update