Smith & Wollensky Hosting Nose-to-Tail Dinner Party on November 14 | Food Newsfeed
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At Smith & Wollensky, the role of sustainable sourcing is the cornerstone of quality throughout the evolution of the classic American steakhouse. 

Smith & Wollensky Hosting Nose-to-Tail Dinner Party on November 14

October 03, 2018 Industry News

Smith & Wollensky Restaurant Group, Inc. (SWRG), a collection of iconic American steakhouses headquartered in Boston, invites guests to have the whole cow (and eat it too) during their inaugural nose-to-tail dinner party on November 14. Taking place at each of its restaurants in Boston, Wellesley, MA, Chicago, Columbus and Miami Beach, the one night only epicurean experience is priced at $135 a person (excluding tax and gratuity) and will feature a 12 course tasting menu, drink pairings and an insider look at Smith & Wollensky’s sustainable sourcing process with their exclusive premium beef partner, Double R Ranch. 

As leading authorities on beef, Smith & Wollensky will embrace the age old philosophy of wasting nothing and celebrating everything, and will guide participants on a one of a kind steak eating experience from farm to filet, sharing the tradition and significance of the nose-to-tail movement in the food and beverage world. Finding new and innovative ways to serve all parts of the animal is a creative challenge that Smith & Wollensky Restaurant Group’s Corporate Executive Chef Matt King relishes.

“The mission of this menu is to push your boundaries just a bit, expose you to something you may not have tried before, and to embrace the many cuts of beef that are available to us,” says Chef King. “We will use a variety of cooking methods, from braising to broiling to confiting and even a pâté, bringing your taste buds on an ultimate journey.  Each of these cuts are unique, which require that we adapt to the cooking methods best suited for them. As a result, preparations for this event will start over a week in advance as we butcher, cure and brine some of these cuts to develop flavors. We expect some guest favorite dishes to become future "blackboard’ specials."

Through this exploration of cooking styles, dishes will range from a beautifully rich Beef Consommé with oxtail dumpling, enoki mushroom and fine herbs, Sweetbreads prepared crispy fried with gochujang, blue cheese panna cotta and charred scallion oil, to a 60 day dry-aged NY Strip with bone marrow, celery root and Thumbelina carrots, and quite literally everything in between. From pinot noir to a barrel aged, vanilla infused Maker’s Mark Bourbon Manhattan, the dishes will be thoughtfully paired with complementing beverages to enhance each dish, including crafted cocktails, seasonal beer and fine steakhouse wines. Paired beverages will be included in the per person price.

At Smith & Wollensky, the role of sustainable sourcing is the cornerstone of quality throughout the evolution of the classic American steakhouse. Through their collaboration with family owned and operated Double R Ranch and Snake River Farms in the Pacific Northwest, the team is able to deliver the highest quality and consistency of USDA Prime and Wagyu Beef available on the market to its guests. These esteemed partnerships play a vital role as guests become increasingly savvy about farming techniques and have a vested interest in where their food comes from. Through this one night only event, guests will learn about Smith & Wollensky’s relationship with their rancher’s craft and leave with a deeper understanding of the pasture to plate journey.

“An event like this has allowed us to venture beyond classic steakhouse fare and bring our guests further into a completely unique beef dining experience, one that celebrates all parts of the cow,” adds Chef King.

Reservations will be available for booking starting Oct. 16. Smith & Wollensky fans can enter NOW for a chance to win a coveted VIP table with 11 friends at participating locations. Contest winners will be announced for each city on November 1.

 

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.