Brandt Beef and Big Reds

John Alonge
Wine Expert; Founder of San Diego Wine & Culinary Center

Cathy Shank
Brandt Beef Culinarian

Thursday, November 19, 2009
2:00 p.m. – 3:30 p.m.
San Diego Wine & Culinary Center    Get directions > >
$55 per ticket
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John Alonge

Do you know tenderloin from a tri tip, a flat iron from a flank steak, a beef cheek from a brisket? Do you know which wines best complement the various cuts of meat? Join Brandt Beef culinarian Cathy Shank and San Diego Wine & Culinary Center founder John Alongé for this epicurean adventure. You’ll learn all about the different cuts of beef – where they come from, what they taste like, how to prepare them. You’ll experience perfect pairings with wines selected to enhance the qualities of each of them.

Brandt Beef is a single-family owned, premium, all natural cattle company in Brawley, CA.  The cattle are naturally raised for at least 365 days on a vegetarian-based diet, consisting of corn and alfalfa, which is free of any hormones or antibiotics.  The Brandt family uses sustainable agricultural practices in their farming operations, using ladybugs, burrowing owls and their own compost, making them responsible stewards of the land.  The Brandt family is dedicated in raising the finest quality beef offered to the public.

This class will feature dishes prepared using four fabulous cuts of beef paired with exceptional red wines from around the world:

• Grilled Skirt Steak with Chimichurri Sauce
• Traditional Steak Tartare with Brandt Beef Prime Center Cut Top Sirloin
• Teres Major with Bourbon Peppercorn Sauce
• Herb-Crusted Flat Iron Steak

 

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