Steak 101 with Harry Caray’s and Ridge Vineyards

June 7, 2012

Location: Chicago, IL

As part of Steak Week, Harry Caray’s Italian Steakhouse, L&L Packing Company and Ridge Vineyards are joining forces on Thursday, June 7th to offer the 2nd Annual STEAK 101—a seven course steak and wine dinner where guests learn from the experts while enjoying an evening of extraordinary food and wine. Harry Caray’s Executive Chef Peter McGarrity and Sommelier Mark Molitor have created an incomparable tasting menu designed to answer the most commonly asked questions about ordering steak and wine. For each course, Joel Lezak, owner of L&L Packing Company, one of the most highly regarded steak suppliers in the city, will compare and contrast the characteristics of two different steak options, including choice vs. prime beef, dry-aged vs. wet-aged beef, grass-fed vs. corn-fed beef and wagyu vs. prime beef. Ridge Vineyards Wine Ambassador Christina Donley will explain how the qualities of the meat influence the choice of wine for each course. Ridge is known for producing exceptional single-vineyard Zinfandels, and each steak course will feature a different Zinfandel or Zinfandel blend, including vintages sourced from vineyards where many of the planted vines are more than one hundred years old. Ridge Estate Zinfandels and Zinfandel blends are hand crafted by nature with as little intervention as possible by using sustainable farming practices and native yeasts to showcase the wines relative to their individual soils and micro climates. The price for this special event is $125 per guest (all inclusive). Space is limited and reservations can be made by calling 312.828.0966 or visiting harrycarays.com. This sellout event was met with rave reviews last year, so don’t delay. STEAK 101 HARRY CARAY’S ITALIAN STEAKHOUSE | 33 W. KINZIE, CHICAGO THURSDAY, JUNE 7, 2012 | 6:30P HORS D’OEUVRES Truffled Duck Confit on Brioche Toast Points & Heirloom Tomato and Goat Cheese Bruschetta Ridge—East Bench—Zinfandel—Dry Creek Valley—2009 SALAD Slow Roasted Pork Belly, Mache and Toasted Almonds with Calvados Vanilla Poached Pear Vinaigrette Ridge—Estate Vineyard—Chardonnay—Santa Cruz Mountains—2010 FIRST COURSE Prime vs. Choice Filet Mignon with Crab Stuffed Roasted Morel Mushroom and Zinfandel Veal Reduction Ridge—Pagani Ranch—Zinfandel—Sonoma Valley—2007 SECOND COURSE Grass-Fed vs. Grain-Fed New York Strip with Bacon Wrapped Faux Potato Scallop and Five Spice Gastrique Ridge—Geyserville—Zinfandel Blend—Sonoma County—2008 THIRD COURSE Dry-Aged vs. Wet-Aged Rib Eye with Truffled Goat Cheese Twice Baked Fingerling Potato, Sautéed Baby Corn and Zinfandel Demi-Glace Ridge—Lytton Springs—Zinfandel Blend—Dry Creek Valley—2009 FOURTH COURSE Prime vs. Wagyu New York Strip with Galbani Dolcelatte Fondue, Sautéed Fava Beans and Blackberry Chutney Ridge—York Creek—Zinfandel—Spring Mountain District—2009 DESSERT COURSE Chocolate Pot de Crème with Fresh Berries Ridge—Essence—Geyserville—2007 $125 per guest Includes tax and gratuity

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