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"Brandt Beef and Big Reds" at the San Diego Bay Wine and Food Festival
This event has already occured!
November 19, 2009 (Thu)
2:00 PM - 3:30 PM
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Location: San Diego Wine and Culinary Center
200 Harbor Drive View Map |
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COST:
$55 per ticket
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EVENT DETAILS:
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John Alonge, Wine Expert and Founder of San Diego Wine and Culinary Center Cathy Shank, Brant Beef Culinarian Do yo know tenderloin from tri-tip, a flat iron from a flank steak, a beef cheek from a brisket? Do you know which wines best complement the various cus of meat? Join Brandt Beef culinarian Cathy Shank and San Diego Wine & Culinary Center founder, John Alonge, for this epicurean adventure. You'll learn all about the different cuts of beef- where they come from, what they taste like, how to prepare them. You'll experience perfect pairings with wines selected to enhance the qualities of each of them. Brandt Beef is a single-family owned, premium, all natural cattle company in Brawley, California.The cattle are naturally raised for at least 365 days on a vegitarian-based diet, consisting of corn and alfalfa, which is free of any hormones or antibiotics. The Brandt family uses sustainable agricultural practices in their farming operations, using ladybugs, burrowing owls and their own compost, making them responsible stewards of the land. The Brandt family is dedicated in raising the finest quality beef offered to the public. This class will feature dished prepared using four fabulous cuts of beef paired with exceptional red wines from around the world:
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