The Ultimate Steak Night

Recipe by Chef Jamie Simpson | Culinary Vegetable Institute | Featuring GVR Wagyu & Palmaz Vineyards

With The Chef’s Table, we’ve conspired to make the ultimate “Steak Night”. The Culinary Vegetable Institute’s Chef Jamie Simpson cooked with a variety of our wines and Brasas At The Table’s NY Strip Steak, which he sous vide and seared to perfection with herb butter and chopped flowers. Of course, beautiful vegetable dishes were on the table—you’ll find recipes for Chef Jamie’s Steak Night Whole Roasted Cauliflower with Gruyere and Old School Creamed Spinach below, along with his Strip Steak recipe.

At Palmaz we love the land and know the grape. We strive to build upon years and years of farming and winemaking knowledge by leveraging our technology and efforts to make a wine that honors both. Our food society and sister company, Brasas At The Table, carries the finest and most sustainably sourced products they can find, including our wine and Genesee Valley Ranch prime, grass-fed Wagyu. So you could say we know amazing ingredients when we see them.

The Chef’s Garden vegetables are in a league of their own: Florencia Palmaz has called them “edible jewels” more than once. We think they shine next to Brasas At The Table’s GVR Wagyu and pair perfectly with our Palmaz Vineyard wine. The Chef’s Garden vegetables are going to be a regular feature on our table, and we hope, to yours as well.