SBWFF 2010: Red, The Steakhouse Launches Fest In Style
|Frozen bourbon soufflé with Meyer lemon; paired with Château de Montfort Vouvray 2007|
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.|
We'll let the photos take it from here.
Prime ribeye with asparagus, king crab, and béarnaise sauce: