On February 22nd, 2017 True Aussie Beef, Chef’s Roll and Top Chef Alum, Chef Shirley Chung, welcomed guests to a night of Australian Wagyu at the Southern Glazer‘s Wine & Spirits Academy. The night delivered a culinary experience as three talented chefs from in and around Las Vegas came together to showcase the incomparable taste and quality of Aussie Wagyu.
It was a who’s who of the Las Vegas culinary scene sampling Aussie Wagyu six ways by Chef Gary LaMorte , Vice President of the Mina Group; Chef Luke Palladino, Executive Chef of Clique Hospitality; and Chef Roy Villacrusis, Executive Chef at Gajin Asiatic Cuisine. A host of Australian companies contributed products to make it truly a night “down under” with Southern Glazer’s team, including Master Sommelier Joseph Phillips, perfectly pairing the courses with Australian wine, craft beer and speciality cocktails.
“The opportunity to cook with the Australian Wagyu is always going to be a very special occasion. We chose our preparation to ensure we were capturing the essence of the beef itself and not overpowering it with any of our garnishes.”
– Chef Gary LaMorte
“The Australian Wagyu strip loin was so beautiful, I decided not to slice it super thin because the texture was so gorgeous and silky.”
– Chef Luke Palladino
“As a chef, it is our responsibility to bring forth a cohesive flavor in a finished dish, so starting with the right ingredients is a crucial part of the process. Working with Aussie Wagyu is like receiving a gift! Its pristine quality is not just visible but it does translate in its deep flavor profile, and also in the different nuances you get from the texture and mouth-feel. Impeccable quality ingredients like Aussie Wagyu makes a chef’s job easy and a lot more exciting because all we have to do is highlight its magnificent qualities!”
– Chef Roy Villacrusis