This Nov. 10 Duckhorn/Certified Angus Beef wine dinner at one of DFW’s top steakhouses should go on your calendar now
One of DFW’s top steakhouses (my story in USA Today) and the folks behind the Certified Angus Beef brand are hosting a wine dinner on Nov. 10 that features some meaty treats: CAB beef and Duckhorn wines.
III Forks executive chef Chris Vogeli and Certified Angus Beef Director of Culinary Arts Tony Biggs have created the five-course menu with wine pairings. Then evening includes dry aged steaks, beef “poke” (which I think must be a riff on tartare), thinly sliced teres major beef carpaccio), bone marrow canoes, and — because everyone needs vegetables, – mushroom fondue.
Seats for the dinner are $250 per person (plus tax and gratuity) and can be purchased at here.
Biggs served as the executive chef to the royal family of Jordan. He’s also appeared on TV’s “Chopped” series. Biggs will discuss the Certified Angus Beef brand, which was founded by family farmers and ranchers who still lead the brand.
Duckhorn was co-founded by Dan and Margaret in 1976. Winery representative Caitlin Hartwigsen will be on hand to talk about the wines. I know the Duckhorn portfolio well. It’s all solid.
Here’s what’s on this Duckhorn-CAB-III Forks Wine Dinner
Dry-aged Red Eye Bites, Tender Beef Poke, & Carpaccio of Teres Major with Orange Garlic Teriyaki, Wasabi Ginger
Goldeneye Brut Rose 2017
Canoe-cut Bone Marrow & Forrest Mushroom Fondue
Goldeneye Pinot Noir 10 Degrees 2019
Lobster & Spinach-stuffed Rib Spinalis Medallion
Three Palm Merlot 2018
Plate Short Rib Bone-in Beef Wellington with Truffle Sauce
Duckhorn The Discussion Red Blend
Poached Fall Harvest Pear, Orange Mascarpone, & Ginger Snap Waffle
Calera Viognier Doux
6:30 p.m. Thursday, Nov. 10
1303 Legacy Drive, Frisco, TX, 75034
$250 per person, plus tax and gratuity