Kobe and cabernet a perfect match
It was a meat and wine lover's dream come true when Snake River Farms teamed up with Signorello Estate to present a dinner highlighting their respective premium beef and cabernet.
I was able to attend a dinner that took place Wednesday at the Outrigger Canoe Club for interested members. A second dinner took place Thursday at the Plaza Club. The meals provided an opportunity to learn more about the vineyard and the Signorello Hopes Cuvée chardonnay and Padrone created in honor of owner Ray Signorello's late parents, as well as learn more about the American-style Kobe beef from Snake River Farms.
Snake River Farms is a premium brand produced by Agri Beef Co., and marketing director Jay Theiler told of bringing the first wagyu cattle from Japan to the Northwest in 1988. The wagyu were bred with angus cattle to grow significantly larger than other breeds, averaging 1,500 pounds. It's the wagyu genetics that give the resulting beef its juicy, fatty quality, he said, dispelling rumors of massaging and indulging the cattle with beer to get the desired marbling.
The wagyu are believed to be descendants of water buffalo used in Japan for farming. They had gone unrecognized as a food source by the Japanese until Dutch traders, hungry for meat, decided to eat the animals, a eureka moment.
Also on the menu was Snake River Farms kurobuta pork, the black Berkshire hogs that are the highly touted pork equivalent to Kobe beef.
If you eat at restaurants like BLT Steak, Vintage Cave, Budnamujip, Stage and Michel's at the Colony Surf, you are already enjoying these premium meat products.
Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage in print on Wednesdays and Thursdays. Contact her via email at firstname.lastname@example.org and follow her on Twitter, Instagram and Rebel Mouse.