Beef Boucherie with Cyrille Holota
Thu., Nov. 3, 7:30 p.m. 2011
BLT Steak Chef Cyrille Holota will host the second Boucherie Dinner in a new series of five course, educational dinners featuring whole animal cookery. Taking inspiration from the word boucherie, the French term for butcher, Chef Holota will highlight a variety of serving techniques and approaches for incorporating parts of a whole animal into a fine dining menu. With beef as the focus of November’s menu, Chef Holota will craft dishes such as Beef Tartare and Poached Beef Tenderloin.