Welcome to our Beef 201 seven-course dinner, where we will lead you through a tasting of the various, high-quality steaks that are currently available on the market.
We will be showcasing prime, dry-aged prime rib, prime rib, and Wagyu beef, all sourced from the historic Pape Butcher shop, who specializes in these cuts of meat. All courses will include a curated wine pairing and a full-service dining experience.
Led by Chef Daniel Bellinger and master butcher, Ryan Lawson, this dinner will be exquisite and leave you with knowledge of the highest quality cuts and styles of steak.
Dry aging is the age-old preservation process that involves the drying out of the exterior of the beef. This method lets the beef age and develop flavor in an incredible way for steaks that are of the quality to be served in the highest echelon of restaurants and venues in the world. Aged on location, you will be able to see various stages of the aging process when you visit.
Wagyu is a type of beef that only comes from Japan and is subject to the highest quality of breeding and care. It is a prized product that has even been the subject of forgery and false advertising many times in the industry. We share the shop with one of the few butchers in the world who has been Wagyu certified and has received awards such as the Kobe Beef trophy.
COURSES
CARPACCIO DI MANZO
leek ash/ tonnato/ salsa verde
FARMER'S MARKET PLATE
5 different veg/ 5 different techniques
served with cold smoked salmon
PARMIGIANA REGGIANO
figs/ balsamico/ tomato preserva
RICOTTA NUDI
wagyu bone broth, a bundle of fresh herbs.
BEEF VERTICAL
smoked shoyu gastrique
WAGYU RAGU
truffled tagliatelle
TORTA DI PANE
23 year old Zacapata Rum, Raisins, Cocoa.
Seating is Limited
$235 for Prime Members, $275 for Non-Members, RSVP: [email protected] 21+
Presented by Bacchus Wine & Spirits
show less
We will be showcasing prime, dry-aged prime rib, prime rib, and Wagyu beef, all sourced from the historic Pape Butcher shop, who specializes in these cuts of meat. All courses will include a curated wine pairing and a full-service dining experience.
Led by Chef Daniel Bellinger and master butcher, Ryan Lawson, this dinner will be exquisite and leave you with knowledge of the highest quality cuts and styles of steak.
Dry aging is the age-old preservation process that involves the drying out of the exterior of the beef. This method lets the beef age and develop flavor in an incredible way for steaks that are of the quality to be served in the highest echelon of restaurants and venues in the world. Aged on location, you will be able to see various stages of the aging process when you visit.
Wagyu is a type of beef that only comes from Japan and is subject to the highest quality of breeding and care. It is a prized product that has even been the subject of forgery and false advertising many times in the industry. We share the shop with one of the few butchers in the world who has been Wagyu certified and has received awards such as the Kobe Beef trophy.
COURSES
CARPACCIO DI MANZO
leek ash/ tonnato/ salsa verde
FARMER'S MARKET PLATE
5 different veg/ 5 different techniques
served with cold smoked salmon
PARMIGIANA REGGIANO
figs/ balsamico/ tomato preserva
RICOTTA NUDI
wagyu bone broth, a bundle of fresh herbs.
BEEF VERTICAL
smoked shoyu gastrique
WAGYU RAGU
truffled tagliatelle
TORTA DI PANE
23 year old Zacapata Rum, Raisins, Cocoa.
Seating is Limited
$235 for Prime Members, $275 for Non-Members, RSVP: [email protected] 21+
Presented by Bacchus Wine & Spirits
Welcome to our Beef 201 seven-course dinner, where we will lead you through a tasting of the various, high-quality steaks that are currently available on the market.
We will be showcasing prime, dry-aged prime rib, prime rib, and Wagyu beef, all sourced from the historic Pape Butcher shop, who specializes in these cuts of meat. All courses will include a curated wine pairing and a full-service dining experience.
Led by Chef Daniel Bellinger and master butcher, Ryan Lawson, this dinner will be exquisite and leave you with knowledge of the highest quality cuts and styles of steak.
Dry aging is the age-old preservation process that involves the drying out of the exterior of the beef. This method lets the beef age and develop flavor in an incredible way for steaks that are of the quality to be served in the highest echelon of restaurants and venues in the world. Aged on location, you will be able to see various stages of the aging process when you visit.
Wagyu is a type of beef that only comes from Japan and is subject to the highest quality of breeding and care. It is a prized product that has even been the subject of forgery and false advertising many times in the industry. We share the shop with one of the few butchers in the world who has been Wagyu certified and has received awards such as the Kobe Beef trophy.
COURSES
CARPACCIO DI MANZO
leek ash/ tonnato/ salsa verde
FARMER'S MARKET PLATE
5 different veg/ 5 different techniques
served with cold smoked salmon
PARMIGIANA REGGIANO
figs/ balsamico/ tomato preserva
RICOTTA NUDI
wagyu bone broth, a bundle of fresh herbs.
BEEF VERTICAL
smoked shoyu gastrique
WAGYU RAGU
truffled tagliatelle
TORTA DI PANE
23 year old Zacapata Rum, Raisins, Cocoa.
Seating is Limited
$235 for Prime Members, $275 for Non-Members, RSVP: [email protected] 21+
Presented by Bacchus Wine & Spirits
read more
We will be showcasing prime, dry-aged prime rib, prime rib, and Wagyu beef, all sourced from the historic Pape Butcher shop, who specializes in these cuts of meat. All courses will include a curated wine pairing and a full-service dining experience.
Led by Chef Daniel Bellinger and master butcher, Ryan Lawson, this dinner will be exquisite and leave you with knowledge of the highest quality cuts and styles of steak.
Dry aging is the age-old preservation process that involves the drying out of the exterior of the beef. This method lets the beef age and develop flavor in an incredible way for steaks that are of the quality to be served in the highest echelon of restaurants and venues in the world. Aged on location, you will be able to see various stages of the aging process when you visit.
Wagyu is a type of beef that only comes from Japan and is subject to the highest quality of breeding and care. It is a prized product that has even been the subject of forgery and false advertising many times in the industry. We share the shop with one of the few butchers in the world who has been Wagyu certified and has received awards such as the Kobe Beef trophy.
COURSES
CARPACCIO DI MANZO
leek ash/ tonnato/ salsa verde
FARMER'S MARKET PLATE
5 different veg/ 5 different techniques
served with cold smoked salmon
PARMIGIANA REGGIANO
figs/ balsamico/ tomato preserva
RICOTTA NUDI
wagyu bone broth, a bundle of fresh herbs.
BEEF VERTICAL
smoked shoyu gastrique
WAGYU RAGU
truffled tagliatelle
TORTA DI PANE
23 year old Zacapata Rum, Raisins, Cocoa.
Seating is Limited
$235 for Prime Members, $275 for Non-Members, RSVP: [email protected] 21+
Presented by Bacchus Wine & Spirits
show less
Date/Times:
25 Hillcrest Blvd, San Mateo, CA 94030
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