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 specialty cocktails.
ROBATA YAKI: Aussie Wagyu Ribeye / Buddha’s Hand & Finger Lime “Kosho” / Sour Plum Ponzu by Chef Gary LaMorte“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
Aussie Wagyu Strip Loin Carpaccio / Black Truffles / Burrata / Caviar by Chef Luke Palladino“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
Aussie Wagyu Temari-style Sushi / Feta Cheese / Yuzu / Sweet Soy / Truffle Oil / Pickled Roll by Chef Roy Villacrusis“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
