Year-Old Beef? 365 Dry Aged Beef Project - Dinner in San Diego

After an entire year of dry aging steak, we're finally ready to share it with the world. We pulled out 60, 90, 180 and 365 day dry aged beef from our project setup for an epic multi-course dinner to raise money for our Chefs Cycle for No Kid Hungry team.

We started the night with some Brut Rose from Champagne Pommery before the 25 lucky guests sat down for a meal for the record books, all perfectly plated on Front of the House.


1st Course
Champagne cured grouper | grouper butter sauce | cyclops squash | katsuobushi & gold nugget marmachutney | Regiis Ova "Siberian" caviar
Paired with Champagne Pommery Brut Royal

Chef Davin & Loren Waite of Wrench & Rodent Seabasstropub


2nd Course
scallops | celery | vanilla | black truffle
Paired with Mira Chardonnay Napa Valley 2016

Chef Phillip Esteban of Born & Raised

3rd Course
Foie gras and dry aged beef dumplings | foie gras consomm | japanese onion | smoked cherry
Paired with Mira Pinot Noir Stanly Ranch 2014

By Chef Anthony Sinsay of JSIX Restaurant

Amuse-bouche
Aged beef fat washed Titos vodka Bloody Mary spheres | short rib | celery leaf

By Mike Yen of San Diego Mixology


4th Course
365 | 180 | 90 | 60 day dry aged prime beef
Paired with Mira Cabernet Sauvignon Stags Leap District 2012

Cooked by Travis Clifford of Born & Raised

5th Course
180 dry aged whipped goat cheese | harvest 365 day croutons | heirloom tomato espuma | blood orange and tomato water fluid gel | 180 tallow powder | candied heirloom skins

By Chef Jeff Bonilla

Thank you to #365DRYAGEDBEEFPROJECT series sponsors Texas Beef Council and Wusthof Knives

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by Swells Creative