 Cochon Butcher Chef de Cuisine Forrest Jackson has collaborated with Wetlands Sake to host a Steak + Sake dinner on July 14. The three-course menu will be served from 5 – 10 pm; and is offered first-come, first-serve, with limited seating. Each course will have an optional pairing with a Wetlands Sake beverage.
Chef Jackson's menu starts with an appetizer course of Tuna Tataki with ponzu sauce, yuzu koshu, and chilies offered with a Sake 75 cocktail prepared with Wetlands Blood Orange Sake, gin, fresh citrus, and mint. The entree course is a Shio Koji Marinated Wagyu Flat Iron crafted with Wetlands Koji, which uses locally sourced ingredients in the complicated and delicate process and is the cornerstone of sake brewing, as well as soy sauce, miso, and Kirin. The wagyu is served with grilled mixed vegetables, yakiniku sauce, and fresh wasabi and paired with a Wetlands Unfiltered Sake. The dessert course is a Matcha Ice Cream Sandwich made with a sesame tahini cookie and Wetlands Passion Fruit Sake. The special Steak + Sake dinner is $80 with a $25 optional sake pairing. For more information, please visit cochonbutcher.com. Comments are closed.
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