The Big Bu – Malibu’s Premier Tasting!
click here for tickets
and more to come…
Something Hot Band
- Tray passed appetizers provided by The Saddlepeak Lodge – one of So-Cal’s best restaurants
- A silent auction benefiting Meals on Wheels West
- One of the best settings – on the private patio of the Lodge.
APPETIZERS – SETTING – AND OUTDOOR VENUE PROVIDED BY
Saddle Peak Lodge
EVENT THREE OF EIGHT
OLD WORLD vs NEW WORLD
Wednesday July 24th from 6:30-9:00pm
To see pictures from past SummerTASTE events: Click Here
(Photo Credit: Andrew Hong / FRAMESNATCHER website)
OLD WORLD vs NEW WORLD – TASTING LIST
Old World Vs New World Wine List
La Fenetre – Chardonnay and Pinot Noir
Burgundy – Collection of wines from Burgundy (Pernot, Giroud, Jadot and others)
Bordeaux vs California – Cabs and Merlots (nothing shabby here!)
Rieslings, Alsacian, and things in tall bottles that rule!
Bubbles from another mother – Italy, Spain, France, Other
Italians like Chianti, Barbera vs Local Version – including a few killers from Temecula (wow!)
Rhones – France vs California
Taste 30 plus wines – Cheese and Chocolate!
DJ music fills the air, wine fills the glass, and for one small price… Cheese, Chocolate, Wine, Music, Charity and a great audience.
Join us…as we raise money for Children’s Cancer and Aids Research Charity, The T.J. MARTELL FOUNDATION …
• Aug 7 BIG RED DARK AND INKY at Fig@7th, Downtown
• Aug 21 LOCAL WINE – SOUTH COAST APPELLATION at Space 15 TWENTY, Hollywood
• Sept 4 CALIFORNIA CLASSICS at FIG@7th, Downtown
• Sept 18 Anything PINOT at Space 15 TWENTY, Hollywood
• Oct 2 BRANDS TO WATCH at Fig@7th, Downtown
Red wine and beef, cliche isn’t it… but how about Korean BBQ’ed Piedmontese Beef? Your invited to an extraordinary “insider’s” culinary adventure at the new Star King Korean BBQ, already acclaimed by cutting edge national food writers, celebrities and now has the attention of LA’s Wine Guru Ian Blackburn at LearnAboutWine. Star King BBQ is the only restaurant grilling the extraordinary Piedmontese beef over live coals right at your table (smokeless, on the finest Korean oak bricks called soot). Three tantalizing Korean dipping sauces, plus a variety of delicate, little side dishes called banchan enhance the beef.
On Ian’s recent visit, he was so impressed, he wants to start a Crusade! Ian will not only share his passion but his fantastic wines and a spirited conversation on Red Wine with Korean BBQ! Ian said “Korean restaurants are some of Los Angeles’ best kept secrets, and you don’t have to be Korean to love them.” Ian also noted that “The Korean Market is very interested in wine and reaches all-time highs” promising for all wine producers as Korean’s love to indulge and spend good money on great wine. Proprietor Jackie Yoo, second generation meat business expert (and recent LearnAboutWine student), will fill you in on the centuries-old banchan and Korean BBQ tradition – beef is especially dear to Koreans because most of it is imported to their rugged little country, and fermentation is key – and also the next trend in the food movement here.
The huge, light colored Piedmontese cattle are so special because they are endowed with a genetic trait that produces muscle and very little fat, resulting in a more textured and richer taste than the esteemed Kobe, also lower in fat and calories, higher in protein and more tender than prime. Originating as beloved working farm animals in northern Italy, only a few have been caringly bred in the Midwest since the late 70’s—still representing only 1% of all cattle today. Kept free of antibiotics, steroids and growth hormones, these animals are vegetarian, grass fed and finished with grains for a fuller, more lush taste.
There will be 5-7 different variety served including “kimchi” and Salad
Do Tori Muk Muchim
Acorn jelly made in house tossed in a light sesame dressing with cucumbers, jalopenos, chives and toasted seaweed
An all time Korean traditional favorite (glass noodles sautéed with vegetables in a light sweet soy based sauce)
Sliced King oyster mushrooms sautéed together with vegetables
THE MAIN -
See Details about the Beef Above
Piedmontese Steak tartare
Julienned rare beef blended with our special sauce. Mixed at the table with sliced asian pears. Egg yolk (optional)
Piedmontese Brisket Point
Thinly sliced brisket point grilled at the table with bean sprouts.
Piedmontese Tomahawk Ribeye
36 ounces of wow!! brushed lightly with olive oil to bring out the perfect caramelization on the grill.
Star King’s signature marinated short rib
Out signature short rib marinated in our special soy based marinade for 48 hours.
Soy bean paste stew
A staple in Korean food. A more rustic taste than a miso soup. Served with plain white rice or scorched rice soup.
Assorted fruit platter with rice punch