The 2023 Rancher Heritage Dinner Series

Presented by El Gaucho and Certified Angus Beef

From the ranch to the table, there is both an art and a science to producing the highest quality steak. On October 26 & 27, 2023, guests joined us at El Gaucho Seattle for a memorable dinner celebrating the people and history behind El Gaucho and Certified Angus Beef’s partnership.

Over 25 years ago, El Gaucho founder Paul Mackay was determined to offer guests the highest quality beef and an exceptional eating experience. His search for quality led him to Certified Angus Beef ® steaks, and a long-standing partnership was born.

The 2023 Rancher Heritage Dinner Series was a celebration of the partnership, and the dedicated family farmers and ranchers who make the Certified Angus Beef ® steaks you love at El Gaucho possible. The evening’s five-course menu was created by El Gaucho executive chef and general manager Kirin Chun and Chef Venoy Rogers of Certified Angus Beef. Each course was paired with exceptional regional wines. Special guests included Rob and Lori Thomas who shared their passion for raising Angus cattle, and Paul Mackay who discussed the mouthwatering Certified Angus Beef ® steaks El Gaucho creates.

Five Courses Showcased New Flavors and Gaucho Classics
Featured the Certified Angus Beef ® brand

Course One | “On the Ranch” Carpaccio
peppercorn 28-day dry-aged sirloin, pan seared ‘fall spiced’ muscovy duck breast, brussels sprout pesto with pine nuts, pickled mustard, cured egg yolk. Wine paring: 2020 Eyrie Vineyards Trifolium (Dundee Hills, OR)

Course Two | Beet and Smoked Fig Steak Salad
cured picanha, local honey, mascarpone, ash roasted apples, grilled fuji apple and bourbon vinaigrette. Wine paring: 2022 Prospice Gamache Vineyard Viognier (White Bluffs, Columbia Valley, WA)

Course Three | Braised Short Rib Cannelloni
butternut miso and tallow puree, chanterelle mushroom madeira sauce. Wine paring: 2019 Force Majeure Parabellum Coulée Rhône-Blend (Red Mountain & Walla Walla Valley, WA)

Course Four | Filet Gaucho
root vegetable medley, poached lobster tail, sauce bearnaise. Wine paring: 2020 Leonetti Cellars Cabernet Sauvignon (Walla Walla Valley, WA)

Course Five | Tableside Bourbon and Bacon Bananas Foster
fall spiced granola, madagascar vanilla ice cream. Wine paring: NV Finnriver Farm & Cidery Pommeau