Each March at Braise restaurant in Milwaukee, Chef members of the RSA (Restaurant Supported Agriculture) showcase their talents and Wisconsin Meadows Grass-fed Beef at a special dinner. Here are some of the great dishes served last time. Don’t miss out next year!
Cold Skirt Steak Salad
Mixed Greens, Beef Tongue Bacon, Assorted Toasted Seeds, Cured Egg Yolk, and Preserved Lemon Vinaigrette.
Chef: Chad Meier, Meraki
Irish Curry Shaking Beef Style
Pan Seared Tenderloin with Irish Curry & Cilantro, Roasted German Satina Pub Wedges.
Chef: A.J. Dixon, Lazy Susan
Grilled Strip Loin
Braised Short Rib & Oyster Mushroom Ravioli, Parsnip Puree, Pear-Peppercorn Sauce.
Chef: Matt Plumber, Braise Restaurant
Jeff @ Braise
We sure appreciate the support of the folks at Braise and the other chefs and restaurants who serve our beef, and we hope you will support them and try the great dishes they regularly feature at their establishments! Be sure to check out the Where to Buy page for a list of establishments who serve our beef next time you are in the mood for a great dinner!
Veal Ribeye at La Merenda
Grilled, served over Purple Viking mashed potatoes with carmelized onions, spinach and Montamore cheese. Topped with red wine veal demi glaze and black truffle butter.
Kyle @ La Marenda
Beef featuring Shoyu broth, Welsh onion, pickled Shiitake mushrooms, fried egg and smoked bone marrow butter.
Gregg @ Tochi