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6th Course: Beef Two Ways | by ulterior epicure
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6th Course: Beef Two Ways

Beef Two Ways

48-hour wagyu short ribs with textures of foraged mushrooms and root vegetables; Worcestershire-rubbed filet mignon,

boulangere potato, truffle, caramelized onion, red wine jus.

 

Paired with Selection Laurence Feraud, Châteauneuf-du-Pape, Rhone Valley, France, 2007.

 

The Main Dining Room

The Greenbrier

White Sulphur Springs, West Virginia

(September 7, 2012)

 

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Taken on September 7, 2012