Friday, October 31, 2014

Kobe + Cabernet a winning combination at Outrigger Canoe Club

Nadine Kam photos
Beef Wellington was on the menu when Snake River Farms and Signorello Estate teamed up for a “Kobe and Cabernet” dinner at Outrigger Canoe Club.

It was a meat and wine lover’s dream come true when Snake River Farms teamed up with Signorello Estate to present a dinner highlighting their respective premium beef and cabernet.

I was able to attend a dinner that took place Oct. 29 at the Outrigger Canoe Club for interested members. A second dinner took place Oct. 30 at the Plaza Club.

It was an opportunity to learn more about the vineyard and the Signorello Hopes CuvĂ©e chardonnay and Padrone created in honor of owner Ray Signorello’s late parents, as well as learn more about the American-style Kobe beef from Snake River Farms.

Snake River Farms is a premium brand produced by Agri Beef Co., and marketing director Jay Theiler told of bringing the first wagyu cattle from Japan to the Northwest in 1988. The wagyu were bred with angus cattle to grow significantly larger than other breeds, averaging 1,500 pounds. It’s the wagyu genetics that give the resulting beef its juicy, fatty quality, he said, dispelling rumors of massaging and indulging the cattle with beer to get the desired marbling.

The wagyu are believed to be descendants of water buffalo used in Japan for farming. They had gone unrecognized as a food source by the Japanese, until Dutch traders, hungry for meat, decided to eat the animals, a eureka moment.

Also on the menu was Snake River Farms kurobuta pork, the “black” Berkshire hogs that are the highly touted pork equivalent to Kobe beef.

If you eat at restaurants like BLT Steak, Vintage Cave, Budnamujip, Stage and Michel’s at the Colony Surf, you are already enjoying these premium meat products.

 Delicious wagyu filet mignon steak tartare with quail egg, white truffle oil, dijon aioli and Asian pear.

Sous vide Kurobuta pork belly with frisee and orange-citrus vinaigrette.

Flame-broiled wagyu New York steak with green peppercorn demi glace, wilted baby spinach and fingerling potatoes.

Lee Anne Wong photo
Chef Lee Anne Wong, who also attended the dinner, took a photo of the wagyu-angus hybrid—which appears to have some of the water buffalo physical characteristics of its ancestors—when she visited Snake River Farms.

A stunning sunset preceded dinner at the beautifully sited Outrigger Canoe Club.

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