Certified Angus Beef and Cabernet Sauvignon were the featured products at a recent Slow Food event at Grand Old House.
The event, which was billed CAB & Cab, served as the annual Slow Food members’ appreciation event, with part of the cost of the evening subsidised by the organisation.
Cayman’s Slow Food convivium leader Alan Markoff said the event was one of the benefits of membership.
“We’re a non-profit organisation, so whatever funds are left over from membership fees at the end of the year are used to subsidise a members’ only event,” he said. “What better way to do that than with great beef and great red wine?”
The event was sponsored by Progressive Distributors, which donated much of the meat, Blackbeard’s Fine Wines & Spirits, which provided high-quality California wines at reduced cost, and Gourmet Foods International, which donated several cheeses for the dinner.
Three different cuts of Certified Angus Beef were used, including a short rib, a brand Natural sirloin flap and a brand Prime New York strip loin.
Grand Old House chef Andy Trilk spoke about how the sirloin flap, which was poached in beef consommé, reminded him of a dish served in his native Germany. That dish was served with a Cablanca goat cheese ravioli, which all paired well with the Kendall-Jackson Highland Estates Hawkeye Mountain Cabernet Sauvignon.
The wines, all from the 2005 vintage, included two from Alexander Valley in California, and two from neighbouring Napa Valley.
“I thought it would be interesting to have a horizontal tasting of one California vintage to give members an idea about how wines from different parts of California age,” Mr. Markoff said. “All the wines were very good, but the Paul Hobbs Napa Valley really stood out.”
A cheese course dessert was served with Newton Unfiltered Napa Valley Cabernet Sauvignon, putting a tasty end to the meal.
Afterward, the Grand Old House offered guests specials of aged Armagnac and hand-rolled cigars.