
Our first course (right) was a trio of beef tenderloin including, traditional tartare with organic truffle oil and olives; carpaccio with horseradish emulsion, arugula oil and pink pepper and grilled rare beef with ginger, shaved onion and hot Chile oil. This course was accompanied by a 2004 Marques de Gelida Brut Exclusive Reserva, Cava, Spain. The plate was extremely colorful and the perfect teaser for the courses to come.
The next course (right) was a wood grilled strip loin with Yorkshire pudding, Hakeuri turnips, creamed turnip greens and natural jus. It was accompanied by a 2006 Casa Lapostolle Merlot Rapel, Chile. This course really surprised me. Turnips just didn't sound all to enticing to me, but they were amazing! Not to mention, the meat was cooked to perfection.
Our third and main course (left) was a slow cooked beef brisket with roasted carrot puree, marinated radish, fried pumpkin seeds and smoked chile jus. This dish was accompanied by a 2005 Santa Rita Carmanere Reserve, Rapel Chile. This brisket was so tender and the carrot puree was the perfect accompaniment. Another enjoyable course with beautiful execution.
Overall, the evening was a fun way to try what both Woodfire Grill and White Oak Pastures have to offer. It's really great to see a restaurant support their local farmers and I thought it was so cool that Will Harris came out for the event. I can't wait to try and cook some of the other cuts of meat myself. I'm sure it won't even compare to Chef Kevin Gillespie's menu, but a girl can try!