Glorious Beef

Last night I had the pleasure of partaking in Dinner with Chefs at Casino del Sol. The setting was PY Steakhouse at the casino.

Executive Chef Ryan Clark of the Casino and Executive Chef of The Parish, Travis G. Peters prepared a four-course dinner for a packed house of diners.

This is the third in a year-long monthly dinners where guest chefs pair with Chef Clark. The focus is on beef. Each monthly dinner will serve two different cuts of beef so over a year’s time so 12 months add up to 23 cuts of beef. Each course is paired with a potent potable.

Here is last night’s menu.

PY Steakhouse Bread Service
Our Interpretation of Chef’s Beverage of Choice
Michelada

Dry Aged Eye Round Carpaccio 
Red Coal Charred, Red Bull Vinaigrette, Beet Pickled Egg + Cauliflower, Baby Arugula, Barrio Crostini
2014 Pinot Noir, Sea Smoke “Southing”, Central Coast 

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Marinated + Smoked Beef Belly
Dr. Pepper Marinate, Warm Kimchi Brussels, Crispy Taro Root, Broth
2013 Cabernet Franc, Consentino “The Franc”, Lodi

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Peanut Butter Mousse
Dark Chocolate, Corn Flakes, Caramelized Banana + Gelato
Williams and Humbert , Dry Sack Solera 15 year Oloroso

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Each course was cleverly presented and truly delectable. The smoked beef belly was utterly tender and savory.

The chefs explained how they came up with the dish and how they prepared them.

The evening was fun and relaxing, We had a great time and it seemed everyone else did.

Upcoming guest chefs include Maria Mazon of Boca Tacos yTequila, Brandon Dillon & Tyler Fenton of Reilly Craft Pizza & Drink, Devon Sanner of Carriage House and Jonathan Landeen of Jonathan’s Cork. For a complete list check out the Casino’s website.