San Diego 365 Dry Aged Beef Vertical Dinner

As a pre-cursor to our 365 Day Dry Aged Beef Project culmination dinner in Austin with the Texas Beef Council, we thought we’d do a little test run on the beef. We pulled out 60, 90, 180 and 365 day dry aged beef from our project setup for an epic multi-course dinner to raise money for our Chefs Cycle for No Kid Hungry team.

We started the night with some Brut Rose from Champagne Pommery before the 25 lucky guests sat down for a meal for the record books. Watch the video recap from the night and see all of the dishes perfectly plated on Front of the House below!

1st Course Champagne cured grouper | grouper butter sauce | cyclops squash | katsuobushi & gold nugget marmachutney | Regiis Ova “Siberian” caviar Paired with Champagne Pommery Brut Royal Chef Davin & Loren Waite of Wrench & Rodent Seabasstropub

2nd Course scallops | celery | vanilla | black truffle Paired with Mira Chardonnay Napa Valley 2016 Chef Phillip Esteban of Born & Raised

3rd Course
Foie gras and dry aged beef dumplings | foie gras consommé | japanese onion | smoked cherry
Paired with Mira Pinot Noir Stanly Ranch 2014
By Chef Anthony Sinsay of JSIX Restaurant

Amuse-bouche
Aged beef fat washed Tito’s vodka Bloody Mary spheres | short rib | celery leaf
By Mike Yen of San Diego Mixology

4th Course 365 | 180 | 90 | 60 day dry aged prime beef Paired with Mira Cabernet Sauvignon Stags Leap District 2012

5th Course 180 dry aged whipped goat cheese | harvest 365 day croutons | heirloom tomato espuma | blood orange and tomato water fluid gel | 180 tallow powder | candied heirloom skins By Chef Jeff Bonilla