Pete gave us a tzimmes that had been built around a recipe that is rumored to have originated in Poland and has been through at least three generations. Pete based his version around grass-fed beef short ribs and served it artfully with a tart apple slaw.
Bonnie began with beef tenderloin marinated in the manner of a tataki, which was then sliced thin, rolled around fresh basil leaves, and served with a peanut dipping sauce. The dish was accompanied with a plum wine.
Justin also brought us an Japanese-themed dish (whose name I am unfortunately blanking on) that involved a delicate stew of beef and vegetable served with alongside a steamed rice ball which itself had been stuffed with a a bit of seasoned beef.
Rye closed the afternoon with an offering of a hanger steak draped over a risotto cake and topped with poached egg and a beer-enriched sauce.
In other news entirely, I'm putting in an application at Formaggio to be part time help. I can't say as I'll be directly behind the cheese counter, but hopefully I can work my way there before too long.