Presented by El Gaucho and Certified Angus Beef

El Gaucho Seattle
Thursday, October 26th and Friday, October 27th • 6:30 pm

$250/person, plus service charge and tax

Rob and Lori Thomas, Thomas Angus Ranch, Baker City Oregon
Chef Venoy Rogers III, Certified Angus Beef
Special Guest: Paul Mackay, founder, El Gaucho

From the ranch to the table, there is both an art and a science to producing the highest quality steak. Join us 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 is 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 will be paired with exceptional regional wines.

Special guests include Rob and Lori Thomas who will share their passion for raising Angus cattle, and Paul Mackay who will discuss the mouthwatering Certified Angus Beef ® steaks El Gaucho creates.

Five Courses Showcasing New Flavors and Gaucho Classics
Featuring 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: 2019 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