About this Event
Part One - (courses 1-3)
The first three courses compare marbling & flavors of USDA choice, USDA prime, & Grass fed ribeyes.
- #1: USDA Choice Ribeye (unaged)
- #2: USDA Prime Ribeye (unaged)
- #3: Grass Fed Ribeye (unaged)
Part Two - (courses 4-10)
The next seven courses are all USDA prime grade ribeyes aged 30 days longer than the last (30, 60, 90, 120, 150, 180, 210 days dry aged).
- #4: 30 Day Dry Aged USDA Prime Ribeye
- #5: 60 Day Dry Aged USDA Prime Ribeye
- #6: 90 Day Dry Aged USDA Prime Ribeye
- #7: 120 Day Dry Aged USDA Prime Ribeye
- #8: 150 Day Dry Aged USDA Prime Ribeye
- #9: 180 Day Dry Aged USDA Prime Ribeye
- #10: 210 Day Dry Aged USDA Prime Ribeye
Part Three - (a blind taste test)
Test your palate against the rest of the room with a blind taste test of the USDA Choice, Grass fed, & USDA Prime ribeyes
Preparation:
The ribeyes are cooked finished in a 1500° infrared grill.
Format: Guided tasting with an instructor supporting the conversation & answering questions. We’ll explain the USDA grades, dry aging & will answer questions during the evening. Your favorite pours are paired in an informative & interactive experience. Everyone’s rankings & feedback are collected in a live polling tool & broadcast to a flat screen. Let the conversation begin!
Portions:
- 20-24 oz (weight after cooking) of ribeye from ten different (10) ages & grades.
- Shoestring french fries, Family-style - unlimited portions
- Spring Mix Salad, Family-style
Capacity: Spaces are limited – tickets are first come first serve
Resources:
If you’re new to dry aging, these videos will help.
Additional Information:
During our events, our content team and/or partners may be filming for social media purposes.
Event Venue & Nearby Stays
426 Sand Shore Rd, 426 Sand Shore Road, Hackettstown, United States
USD 120.29
