Moos-letter number 4, this time from a certified Wagyu Sommelier Level 1!
We know you're thinking about what you'll serve for Thanksgiving and Christmas, and we're here to tell you it should be Peak Wagyu.
Smoke & Spirits at Bella Loma
On Thursday, November 19th we're hosting a four-course live-fire dinner at Bella Loma Distillery in Spicewood. Chefs Don and Nico of Charred Hospitality are cooking, and the centerpiece is Takemitsu-chan's picanha, roasted whole over the fire. The rest of the menu borrows from Japanese, Mexican and Texan kitchens, with produce from Central Texas farms. Each course comes with a Bella Loma agave cocktail (or a mocktail).
Cocktails at 6, dinner at 7. 22 seats remaining.
12501 Co Rd 404, Spicewood, TX
Wagyu for the holidays
Peak Wagyu's larger formats like Top Round Roast and the Brisket Flat make for memorable centerpieces at a holiday dinner! The Top Round can be roasted and thin-sliced (roast beef!) and you all know what a Brisket will taste like 😋.
- Top Round Roast: 2.1 lb, $125. Feeds 5–6, about $23 a guest.
- Brisket Flat: 3.5 lb, $255. Feeds about 7, about $36 a guest.
We plan on 6 oz raw per guest for a main with sides, and 8 oz for brisket. Serving it next to a turkey? Halve it.
Thanksgiving is Thursday the 26th, so order by Monday the 16th (Tuesday the 17th at the latest) to have it in time.
Wagyu Sommelier, Level 1
I'm back from New York and officially a Wagyu Sommelier (Level 1). The course ran at the Institute of Culinary Education and covered grading, breakdown and a lot of tasting. Expect informed opinions about Wagyu beverage pairing in the future! Photos on Instagram.
Hosting this holiday season?
Reply to this email with your headcount and I'll help you pick the cut.
