Young Stockgrowers, Kristen Larson and Tater Erickson
explain the Cattle Crawl menu and concept with eager diners. |
The bus trip between restaurants provided participants a
chance to get to know people they had never met before.
Beef trivia was shared with all passengers during the trip.
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The chef at the Windmill explains the second course...Spring
greens and black bean salad topped with beef tenderloin and
a lemon and tomato aspic. This course was served with the
Windmill Cabernet from the Lodi Winery. |
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At each stop the chef explained the beef menuing
concept being presented. Pictured here is David
Maplethorpe of the REX. |
The third course featured a beef value cut-- A Seared
Flatiron steak on a bed of shitake wild rice isotto drizzled
with red wine cognac sauce and served with a Crow Canyon
Cabernet. |
A Commemorative wine glass was provided to each participant
at the final stop where the Granary Restaurant featured a
Tangy Lemon meringue Tart and coffee. |