Special Events / Lectures and Workshops
Autry Flavors Dinner Series: From Trail to Table
Part of the series Flavors
Friday, April 6, 2018, 7:00 p.m.
The Autry in Griffith Park
- Admission:
- $55 Autry Members /$65 Nonmembers
- RSVP/Reservations:
- Space Is Limited / Reservations Recommended
About the Event
“Strictly for meat eaters.” —Los Angeles Magazine
Theme: From Trail to Table in the 21st Century
The cowboy on the cattle drive taking the herd to market is a classic image of the American West. But there’s a lot more to a cow than just a steak wrapped in leather, and a lot more to raising them than just putting them out on the range. Taste delicious and innovative twists on an American classic as you hear from the modern cowboys who raise cattle and the ranch chef for Meyer Natural Foods, supplier of natural grass-fed beef for this event, and experience the many ways that beef can be used in food, from unusual cuts of meat to suet crust pies.
Tickets include plates from multiple food stations, access to the galleries and garden, and presentations by chefs and food history experts.
Theme
From Trail to Table in the 21st Century Menu
- Tenderloin carpaccio on crostini with pickled asparagus tips
- Pemmican with dates and walnuts
- Smoked chuck short ribs with wild mushroom slaw on soft polenta with Shaft blue cheese
- Carved coffee-crusted flat iron on brioche silver dollar roll with avocado corn relish and citrus aioli
- Slow-cooked dry rubbed brisket, Yukon potato gratin with fresh herbs and micro cilantro
- Cavatappi noodles with seasoned crumbs and slow-cooked marrow
- Tallow roasted brussel sprouts with beef bacon and aged Monterey Jack
- Yorkshire pudding with whipped tallow butter garnish
- Homemade Twinkie with tallow crème filling
- Classic apple pie with tallow crust
- Steamed suet pudding with hard sauce
- John Enright, Meyer Natural Angus Company Chef
- Ernest Miller, Corporate Chef R & D, Coast Packing
Consulting Historian
- Richard Foss
Sponsors
Sponsored by Whole Foods Market.
Presented in collaboration with the Pacific Food and Beverage Museum and The Museum of the American Cocktail.
Special Thanks to Meyer Natural Angus and Coast Packing Company.
