Do you ever think about where your beef comes from?

Is it local or imported? Is it grain fed or lot fed? Is it organic or not? Is it raised in a paddock or a shed?

Come and ‘chew the cud’ with us. Warren Pensini from Blackwood Valley Beef is a beef grower with a passion. His philosophy is pretty simple, work with nature not against it and the results speak for themselves. Warren and his family have been growing beef in Boyup Brook for 10 years and their property has been certified organic since 2008. As a part of organic requirements, Warren’s cattle are grass fed and happily roam the hills of his property.  His love for the land and his cattle culminates in a superb Western Australian product.

Taste of Balingup will bring the paddock to the plate with the talents of local chef Beck Hackett. Beck will prepare a six course degustation style menu showcasing Blackwood Valley Beef, and will utilise cuts that are considered less noble, yet still tantalise the taste buds. Please see her menu below.

 

• ·         When: 6.30pm 25^th June 2011 
• ·         Where: Balingup Recreational Centre

 

You are invited to chew the cud…

dinner and discussion regarding the merits of grass fed beef.

 

 

Menu

 

Carpaccio of beef, rocket, pear and Cambray “Tomme Wilde” (cut : girello)

 

Beef salad with Thai flavours and crisp organic garlic (cut: skirt)

 

Beef consommé, tortellini of mushroom and black truffle (cut: bones)

 

Minced beef filled baby eggplant, with bulgur pilaf and sheep yoghurt (cut: mince)

 

Beef pie, mash, pea puree and gravy (cut: cheek/chuck)

 

Citrus tart, marmalade and mascarpone

 

Each course will be matched with a locally sourced wine.

$90.00 per person