Master experience
In this experience there is a differentiated menu with cuts even more provered like Dry Aged and Prime Rib in the dynamic part will demonstrate the main knives and their different functions, process of sharpening and maintenance of knives, trends in the new cuts of meat, maturation process Tasting of matching special cuts with selected wine and handmade beers.
Contents of the dynamics
Theory
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Main types of knives
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Functions and Maintenance
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Trend and Explanation of Special Cuts (Wagyu, Shoulder, Porter House, etc ...)
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Maturation and Smoking Process (Dry Aged)
Practice
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Sharpening of knives (chair and sharpener)
Menu
Appetizer
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Mini choripan with pickles
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Parrillera sausage
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White bout
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Zucchini with pecorino cheese
First dish
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Dry Aged
Main course
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Prime Rib accompanied by pumpkin puree
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Dessert
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Pineapple on the grill with ice cream
Harmonization free of selected wines and handmade beers