RED: Wine & Beef
Come and join a powerhouse team of BREADBAR and Learn About Wine for a social and educational carnivorous extravaganza! Learn about 8 types of beef from Filet to Waygu paired with 8 types of wine from small California Producers.
Wednesday December 3, 7pm at BREADBAR in Century City
$69 Limited Presale – $80 After Dec 1st ( Limited Availability)
$55 TASTE & Vintage Members
For the first time this December 2008,
BREADBAR is excited to present RED : a tasting of Beef and wine.
Featuring Ian Blackburn of LearnAboutWine and Consulting Breadbar Chefs Noriyuki Sugie and Chef Rogelio in partnership with California wineries and organic, grass-fed beef herders and purveyors, this tasting event will spotlight different cuts of beef and their ideal mates in red wine.
Eight different cuts: (For example)
Prime Rib
Short ribs
Filet Mignon
New York
Skirt Steak
Rib eye
Tenderloin
Learn about why each of these cuts are unique, and the effects of Grassfed, organic and Wagyu classifications. Be prepared and tasted alongside a host of small boutique wine producers from all over. A welcome tasting of wines from Easton and Terre Rouge will start of this tremendous night and collaboration.
Wine List
Margerum Wine Company, Pinot Noir, Santa Barbara
Buttonwood Cabernet Franc, Santa Ynez
Terre Rouge Grenache/Syrah Blend
Baxter 2004 “Eaglepoint Ranch” Syrah
Scheid Estate, Cabernet Sauvignon, Monterey
Twomey Merlot Napa Valley
Easton Estate Zinfandel Estate
and Dessert wine with Cheese course to be determined.
Advanced purchase required this event will sell out quickly.
