Smith & Wollensky Restaurant Group, a collection of iconic American steakhouses, will host their second annual nose-to-tail dining event, The Whole Cow, on Wednesday, Nov. 20, at locations in Boston, Chicago, Columbus, Las Vegas, Miami Beach and Wellesley, MA. A one night only epicurean experience that is priced at $195 a person, the anticipated dining event will offer guests a 10-course tasting menu featuring unique steak cuts and presentations, with drink pairings to match – in a night of innovative cooking and indulgent steak dining. The Smith & Wollensky culinary team will guide guests on a journey of “beef authority” from farm to filet, sharing the tradition and significance of the nose-to-tail movement.
“The sourcing of beef is always a distinguishing point for Smith & Wollensky,” said Smith & Wollensky Restaurant Group’s Vice President of Culinary Operations Matt King. “We are proud to be the only national steakhouse brand devoted to dry-aging and hand carving USDA Prime steaks in house, sourced from a network of small family farms and produced by Double R Ranch and Snake River Farms in the Pacific Northwest. Visiting the ranch is my annual pilgrimage and conceptualizing the first Whole Cow event was decades in the making. The event was so well received last year and we are in the kitchen again, carefully crafting and testing the menu for our second annual event.”
With 10 distinctive courses featuring cuts from the whole cow, the goal of this culinary experience is to push guest culinary boundaries a bit and introduce them to a beef dish or cut that may be new to their palate. The team will use a variety of preparation and cooking methods, from curing to braising to broiling. Each of these cuts are unique, which requires the culinary team to adapt to the cooking methods best suited for them. As a result, preparations for this event will start weeks in advance as the team butchers, cures and brines some of these cuts to develop flavors.
Through this exploration of cooking styles, dishes will range from Braised Oxtail, Marrow, & Tendon in pho Vietnamese broth to a Dry Aged Sirloin with spinach and bleu cheese fondue and a red wine demi-glace, just to name a few. The dishes will be thoughtfully paired with complementing beverages to enhance each dish, including sparkling and premium red wines, Samuel Adams Boston Lager craft beer and a classic vodka martini with blue cheese stuffed olives and crumbled bacon. From a Hahn Estate Arroyo Seco Pinot Noir to a vanilla-infused Maker’s Mark Barrel-Aged Manhattan, paired beverages will be included in the price of $195 per person. Tax and gratuity are an additional charge.
“An event like this allows us the opportunity to explore beyond classic steakhouse fare and treat our guests to an adventurous dining experience crafted with a high level of detail and care, and one that celebrates all parts of the cow,” added Matt King. “The preparation and knowledge that goes into planning the menu is carried through all the way from ranch to plate.”
Reservations for the Nov. 20 Whole Cow Event will be available for booking starting Oct. 28, leading up to the date or until reservations are full. Reservations are required for The Whole Cow Event and space is limited.
In advance to bookings, starting Oct. 16, Smith & Wollensky fans can enter for a chance to win a coveted VIP table with six friends for The Whole Cow Event, at their preferred location- for the ultimate Friendsgiving celebration. To enter for a chance to win and book, visit https://www.smithandwollensky.com/the-whole-cow/.
