Dry Aged vs Non Dry Aged Ribeye
| Theme | Dry Aged vs Non Dry Aged Ribeye |
|---|---|
| Venue | Oak Hills Country Club |
| Date | Sep 25, 2022 |
| Time | Quaffing 5:00pm Dinner 5:30pm |
| Host | Brent Rasmussen & Susan Rauth |
Many times you have dined at a fine restaurant and one of the specials is a Dry Aged Steak. If after hearing the price, which is usually about 25% more, you decide to pass, then this dinner is for you!
Combined with a 1st course salad and 2nd course scallop entrée, the main course will be two 5 oz. portions of steak (one dry aged and one not) so you will get to compare the flavor and decide if the additional price is worth it.
Chef Zach Chingren has dry aged steaks for years. Using professional, precise, and trusted equipment from www.Dryagerusa.com you will experience the true flavor of dry aged steak. These generous portions will also be paired with some of the best Cabernets from Mount Veeder, and some of the most sought after Pinot Noirs. This dinner is one that will truly be different and will continue our Oak Hills Country Club enjoyable wine dinner experience.
Invitation-click here