Let the conversation begin! Everyone’s rankings & feedback are collected in a live polling tool & broadcast to a flat screen. We’ll explain dry aging & will answer questions during the evening. Your favorite pours are paired in an informative & interactive experience.

Each ribeye portion in the flight is aged 30 days longer than the last ribeye. They are served in pairs over four (4) rounds.

• Round 1: 0 & 30 days dry aged
• Round 2: 60 & 90 days dry aged
• Round 3: 120 & 150 days dry aged
• Round 4: 180 & 210 days dry aged

Using the sous vide method, the ribeyes are cooked to identical internal temperature. For the exterior crust, the ribeyes are finished in a 1500° infrared grill.

Format: Guided tasting with an instructor supporting the conversation & answering questions.

Portions:

• 12-16 oz (weight after cooking) of dry aged ribeye from eight ages.
• Shoestring french fries, Family-style - unlimited portions
• Stalkless kale caesar salad, Family-style

Beverages: Not included

Capacity: Spaces are limited – tickets are first come first serve

Check out these insights for the event. If you’re new to dry aging, these videos will help.