|Frozen bourbon soufflé with Meyer lemon; paired with Château de Montfort Vouvray 2007|
The SBWFF kicked off in rousing fashion last night as Red, The Steakhouse
put on quite the Prelude party. It started on Red's rooftop, where guests sipped on Langlois-Chateau Crémant de Loire Brut Rosé and nibbled on hors d'oeuvres such as Angus beef rib cap (spinalis) with charred scallion and sweet soy glass, mini beef Wellington, steak tartare, and an amazing brisket slider with pickled chilies, cilantro, and "marrownaise" -- yes, marrow and mayonnaise (we're putting a photo of that seperately, in this week's feature: SBWFF:Favorite Foods).
The weather cooperated -- started to drizzle just as guests headed down to the dining room. I rode the elevator down with some folks from the Olson Cattle Company in Hereford, Texas -- one of a few of the producers and suppliers representing Certified Angus Beef
, which was served at the affair. One of them was wearing a cowboy hat, and, in fact, there were a few cowboy hat sightings. And there were very few food writers. That, my friends, is the secret to a successful party -- more rowdy cowboys, less wretched media types. I mean seriously, it really was more fun than most of these gatherings turn out to be.
|CAB petit filet, foie gras mousse, fresh truffle demi-glace; La Poussie Sancerre Rouge, 2004.|
Anyway, it should be mentioned that Red's executive chef Peter Vauthy,
originally from the Red in Cleveland, and Iron Chef Michael Symon,
another Cleveland star, put out a succession beautifully beefy plates
with big flavor. Great stuff, matched with .Loire Valley Wines
We'll let the photos take it from here.
Prime ribeye with asparagus, king crab, and béarnaise sauce:
Smoked CAB ribs with cheddar grits and pickled tomato, served with Marc Brédif Chinon 2007