Monday, December 17, 2007
Wagyu Beef Tasting at Vidalia
Tonight, I went to a DonRockwell event at DC restaurant Vidalia. It was for a dual tasting of Wagyu sirloin prepared by chef RJ Cooper.
We started with an appetizer of Poussin Rillettes, basically young chickens slow cooked in fat then cooled into a pate- it was delicious.
We had the Wagyu prepared in 2 ways- first up was a carpaccio with arugula salad. "Oh baby I like it raw!" The marbling was spectacular, and the beef was so rich. The chef had a choice of special salts to eat with the meat. My favorite was a Himalayan which was freshly ground from a salt rock with shark skin. It had a slight sulfur flavor to it. It was paired with a nice white wine, Villard Viognier.
The second preparation was seared accompanied by a side of the garlic fried rice from Cityzen courtesy of chef Eric Ziebold. The cooking of the beef added new levels of flavor and texture. I love how this quality of beef just melts in the mouth. One guest's wife who was a vegetarian for the last 15 years ended up eating a piece of the seared Wagyu- not a bad way to lose her vegetarianity. This was paired with a nice red wine, a Mustiguillo Bobal Blend.