
4

"This wagyu and wine pairing with meat from Cowboy Wagyu featured five stellar courses, but two blew me away. First was the oxtail ravioli, stuffed with wagyu with a parmesan truffle sauce and a drizzle of aged balsamic vinegar. It was followed by a 72 Hour Sous Vide Short Rib that was melt in your mouth soft and served on a plate of polenta, baby carrots, and peas and topped with a bordelaise sauce." - Courtney E. Smith