Where's the Beef?

The DC Chapter traveled across the Potomac River to Arlington Virginia for it's 552nd  Dinner Meeting and enjoyed the unique talents of Chef's Tracy O'Grady and Kate Jansen of Willow Restaurant. Four courses of beef answered the question rapidly and convinced the membership that the "Beef is Here" at Willow. The dining experience started with a ultra thin Beef Carpaccio,  and was  followed be a second course of a Tracy O'Grady inspired  innovative Beef Tongue and Braised Prime Pot Roast combination. The Dinner Committee and Kate Jansen then surprised the members with a delightfully rich French Onion Flat Bread  topped with Braised Beef Shortribs, caramelized onions and Gruyere. Rich and decadent  enough by itself ,but Wine Chairman Marvin Stirman then paired this dish beautifully with a ready to drink 1996 Leoville Las Cases. Hmm Hmm Good!!

The Dinner then reached it's crescendo with Chef O'Grady's "rich but appropriate for winter" version of Beef Wellington. The members soon suggested that she place this deconstructed dish on her permanent menu and title it "Beef Willow". The dish highlighted the unique blend of these two talented chefs as the Jansen created independent pastry basket held a Foie Gras, mushroom, onion and black truffle sauce designed to be broken and crushed atop the perfectly prepared O'Grady filet of beef.  With an inch of snow surrounding the open window environment, it proved to be a great winter dining experience.