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Lobel/Morells Dinner with Wagyu, July 30


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Lobel/Morells Dinner with Wagyu, July 30

cabrales | Jul 23, 2003 08:20 AM

Below is a notice I received from Lobels/Morrells regarding a $70/person dinner (wine and Wagyu-type beef included) on Wednesday, July 30. The contact is: Melissa Boardman. 212-688-9370, ext 2208. It's unclear where the venue is, but I would assume the larger Morrells location (??).

The notice follows:

New York's finest purveyor of prime meat and New York's best wine merchant are combining forces and resources to create a memorable evening for gastronomes and wine lovers. 5 pairs of superb wines will be matched to 5 magnificent Lobel grill preparations.

Fourth- and fifth-generation Lobels, Stanley and Evan, will discuss each of the cuts of meat they are serving while Robert Millman, Director of The Morrell Wine Institute, will introduce the wines. There will be lively discussions throughout the evening of how the wines work with the meats.

A special feature of the evening will be a serving of Wagyu NY strip steak, unquestionably the most luxurious beef in the world. Wagyu, the same breed stock from which the famed Kobe beef is raised in Japan, represents the epitome of densely marbled, sweet and succulent beef. It is an unparalled gustatory experience. The Wagyu beef to be served at this special event is available only from the Lobel's of New York's Web site.

Space is limited for this fantastic tasting: early reservations are highly recommended.

Pork tenderloin is always a standout when marinated and grilled. It showcases pork's affinity for taking on a variety of flavors, making it the height of versatility. This preparation combines a tart-sweet cider-based marinade that includes exotic spices characteristic of Middle Eastern style preparations.
Sokol Blosser Evolution, Willamette Valley Oregon
Pinot Gris Paterberg 2001, Paul Blanck
Sokol Blosser's exuberant and delicious blend of nine grapes will be paired with a fine, rich yet restrained Pinot Gris from one of Alsace's best growers.

When you want the rich, mildly gamey flavor of lamb and the convenience of a quick, no-fuss preparation, butterflied leg of lamb is the cut of choice for grilling.
Chateau du Tertre 1997, 4th Growth Margaux
X Winery 2000 Cabernet Sauvignon, Napa
Good Bordeaux is the classic wine for Lamb. It will be fascinating to compare the dry, earthy du Tertre with the soft, ripe, gorgeously scented X Winery Cabernet.

Cut from the center portion of the tenderloin, filet mignon is both the leanest and the tenderest steak. Filet mignon is the first choice of those who prefer a melting texture and mild beef flavor.
Cote de Brouilly 2001, Nicolas Potel
Elk Cove Pinot Noir 2001, Willamette Valley Oregon
This is an exciting pairing of a remarkable cru Beaujolais made in the style of rich, aromatic Burgundy and one of the best Pinot Noirs made on the West Coast.

Strips steaks are often called the classic "steakhouse steak." When properly cooked to rare or medium-rare, a Wagyu strip steak bursts with a rich, buttery onset, followed by a hearty, meaty finish that lingers gently on the palate.
La Vieille Cure 2000, Fronsac
Havens Merlot 1999, Napa
A luscious, chewy, mouth filling Bordeaux, made primarily from Merlot will be paired with one of the most elegant, fragrant and sophisticated Merlots made in California.

Hanger steaks are often the preferred cut of steak lovers who are "in the know," and are sometimes hard to find. Also called "the butcher's tenderloin," hanger steaks offer a surprisingly tender texture and a robust, full-bodied beefy flavor.
Chateau Gruaud Larose 1999, 2nd Growth St. Julien
Lewelling Cabernet Sauvignon 1999, Napa
One of the most famous grand cru Bordeaux, notable for its dark fruit, minerality and potently aromatic bouquet will be matched to an exceptional Napa Cabernet made from one of the oldest vineyards in California. This may very well be The Wine Duo of the evening.

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