On June 27th Underground Eats and Josh Ozersky‘s Meatopia hosted a dinner of a kind never seen before, the Breslin Butchers Ball, a true carnivore’s feast. Pat LaFrieda premiered his crème de la crème of beef, LaFrieda Reserve, with a butchering demonstration and incredible four-course dinner created by Meat Goddess, April Bloomfield. Enjoy this beautiful recap of a truly unforgettable night.
All posts tagged "lafrieda reserve"
The Ace Hotel's Liberty Hall was perfectly rock 'n' roll for the occasion. Photo by Gabi Porter
Mixing up Hudson Whiskey cocktails
What else to serve with this caliber of meat? Hudson Whiskey's incredible Manhattans. Photo by Gabi Porter
Josh ceremoniously bringing out the meat (to Flight of the Valkyries, no less). Photo by Gabi Porter
Tools of the trade. Photo by Gabi Porter
April, Pat and Josh doing a butchering demonstration to an enraptured audience. Photo by Gabi Porter
This is what the very best LaFrieda beef looks like. Photo by Gabi Porter
Pat showing off the luscious marbling of LaFrieda Reserve. Photo by Gabi Porter
Cuts of LaFrieda Reserve were passed around so guests could feel and smell the difference. Photo by Gabi Porter
April passing around slivers of raw ribeye to ecstatic guests. Photo by Gabi Porter
Pat shaving wafer-thin slices of raw ribeye for guests - better than sashimi. Photo by Gabi Porter
Even without tasting it you know this is something special. Photo by Gabi Porter
First course of chargrilled beef ribs. Photo by Nick Solares
Second course of deckle three ways: tartare on gaufrette; carpaccio with horseradish cream; whipped bone marrow and lemon-marinated deckle with balsamic vinegar and parmesan. Photo by Nick Solares
April plating the third course. Photo by Nick Solares
Breslin Chef de Cuisine Peter Cho slicing up perfectly tender eye of rib. Photo by Gabi Porter
Roasted eye of rib. Photo by Gabi Porter
Third course of roasted eye of rib, stuffed lumaconi and red wine sauce topped with fried bone marrow ball. Photo by Nick Solares
Panna cotta with berries for dessert. Photo by Gabi Porter
Adam and Harris with April. Photo by Gabi Porter
The view of the kitchen from the after-party on the mezzanine. Photo by Gabi Porter
Peter, Harris and April. Photo by Nick Solares
Signed Breslin Butchers Ball posters by April, Josh, Pat and Mark. Photo by Gabi Porter
Sprung! Photo by Gabi Porter
The Breslin Butchers Ball In Pictures
We knew it would be a winner, but last night’s Breslin Butchers Ball completely knocked it out of the park.
Hosted by Underground Eats and Meatopia, this was a true carnivore’s feast, celebrating the debut of LaFrieda Reserve, the Meat Men’s crème de la crème of beef, in the Ace Hotel‘s sexy downstairs Liberty Hall. As guests sipped perfect Hudson Whiskey Manhattans, Old Fashioneds and Whiskey Sours, Josh Ozersky brought out the crown jewels (befittingly to Flight of the Valkyries) before a butchering demonstration by Chef April Bloomfield, Pat LaFrieda and Mark Pastore. Guests were so enthralled you could have heard a pin drop, until Pat was mobbed slicing up slivers of raw ribeye to taste. Don’t get in the way of a foodie about to try something only a select few have before.
To follow, three decadent beef courses all matched with big-hitting red wines, with a light-as-air panna cotta to finish, all played out against a rock ‘n’ roll soundtrack. Later, guests were seen sliding in to the kitchen, knocking back fried bone marrow balls like Munchkins. And in true rock ‘n’ roll style, an after-party at the mezzanine bar, where we spotted Josh sneaking in a late-night beefy snack. Who could blame him? Once you’ve tried LaFrieda Reserve, you’re hooked.
For Serious Meat Lovers Only
We set up a time-lapse camera in Pat LaFrieda‘s Dry-Aging Room recording the aging of some of LaFrieda’s Reserve cuts (which will debut at tonight’s Breslin Butchers Ball). You’ll either love watching the beef turn from ruby red to funky, or find it…not quite so palatable.