Friday May 11, 2018
Includes beverage pairings.
Chef Anthony Goncalves and food writer Nick Solares will design and host an intimate dinner that highlights the finest breeding and aging techniques available. The meal will begin with Hors d’oeuvre and cocktail hour overlooking the sunset and then move to the Chef’s Table in the heart of our kitchen. Guest will enjoy a compliment of luxury ingredients to prime their palate — oysters, caviar, champagne - and then experience a series of flights of beef breeds and aging periods paired with wine and Bourbon. The beef will be aged and graciously provided by America’s butcher: Pat LaFrieda.