The New York Chapter of The American Institute of Wine and Food Presents: The 2nd Annual "Big Red Event" hosted at Cipriani Restaurant
On a cold and snowy winter evening, Cipriani restaurant, the converted 19th century bank transformed into a 21st century cavernous enclave of red meat from the finest steak houses in town and wines from St. Francis Winery. The Zinfandel 1998, Sonoma County Cabernet in particular was a spectacular way to begin the evening and glasses were refilled many times as people strolled through the impressive displays of carnivourous delights.
The first table from Dylan Prime featuring prime steak tartar on potato chips was a delicious way to get the evening started right and a perfect prelude to all the great things to come. Following a smoky trail of grilling and herbs we were led to the Carved 21-day dry aged prime sirloin steak from Gallagher's steak house. This was a top rate example of how meat should be cooked and should taste when done properly. D'Artagnan was the next stop, serving a smoked duck breast sandwich with Pyrenees sheep's milk cheese, baby spinach and Bordeaux Red wine Jelly on country bread. A blend of tastes that were suited perfectly for one another. The National Cattlemen's Beef Association offered hot off the George Forman Grilling Machine petite cuts of sirloin steaks, which seasoned only with salt and pepper needed no additional ingredient to literally melt in your mouth.
A good cut of beef grilled correctly quite eloquently speaks for itself and with a glass of Port and cigar in the lounge, this was a night that even a 19th century banker would have taken pride in attending.
Words and images by Jenine Lurie
