Sunday Supper Series
Steak and Steel with Opinel Knives
March 13, 2016
This month's Sunday Supper Series, A Study of Steak and Steel, celebrated fine beef and the art of butchering. Renowned French knife maker, @opinelofficiel joined us to discuss how your caliber of beef can be just as important as what you cut it with. Chef Chris Vanasse led a demonstration in butchering, amidst four beef-centric courses, complete with drink pairings. As always, our beef was provided by Beriah Lewis Farm in North Stonington, CT. Guests enjoyed steak tartare, dry aged rib eye, frisee salad with beef fat vinaigrette, and chocolate hazelbut creme brulee. Each guest went home with their own Opinel No.8 knife, courtesy of Opinel.