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.
If we were all doctors, we'd get IV-fed waygu beef. 1000yregg, you never take me out anymores!
ReplyDeleteif we were all iv-fed wagyu, we'd have a coronary and stroke at the same time.
ReplyDeletethank man for lipitor.
What a cool experience! That beef looks sooo good. I am jealous! Next time you know of an opportunity like this, let us in on it! Lar and I would totally have gone. Happy Holidays, Kwan
ReplyDeleteMy favorite was a Himalayan which was freshly ground from a salt rock with shark skin.
ReplyDeleteJust then I had a flashback to that Dilbert cartoon where Dogbert uses his company-subsidized meal to order the bigfoot steak grilled over moon rocks.
Have been trying to go to Vidalia for Restaurant Week, but alas it was all booked...maybe next year.
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