the seattle kobe beef report
Feb. 28th, 2006 11:19 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
$15 appetizer at Bal Mar
$47 for bacon-wrapped medallions at the Met Grill
Capitol Club Burger, $13
Oceanaire burger
SR&B burger
Veil - $11 appetizer
Canlis - Wasyugyu tenderloin
EMP - Snake River Spiced Hanging Tender Steak, $17
Cascadia - carpaccio with oysters, $15
full course $90
$47 for bacon-wrapped medallions at the Met Grill
Capitol Club Burger, $13
Oceanaire burger
SR&B burger
Veil - $11 appetizer
Canlis - Wasyugyu tenderloin
EMP - Snake River Spiced Hanging Tender Steak, $17
Cascadia - carpaccio with oysters, $15
full course $90
no subject
Date: 2006-02-28 07:33 pm (UTC)no subject
Date: 2006-02-28 07:36 pm (UTC)found it.
Date: 2006-02-28 07:47 pm (UTC)Soy marninated kobe saku beef with sea scallop, grilled pineapple and wasabi mashed potatoes.
Re: found it.
Date: 2006-02-28 07:48 pm (UTC)Re: found it.
Date: 2006-02-28 07:49 pm (UTC)no subject
Date: 2006-02-28 11:45 pm (UTC)now that I'm actually eating beef again I should see what all the hoo haw is about.
no subject
Date: 2006-02-28 11:46 pm (UTC)no subject
Date: 2006-02-28 11:46 pm (UTC)no subject
Date: 2006-02-28 11:46 pm (UTC)no subject
Date: 2006-03-01 03:54 am (UTC)I have made kobe burgers a ton of times... they get all weird and small b/c they're so high in fat, I gave up.
no subject
Date: 2006-03-01 11:34 pm (UTC)no subject
Date: 2006-03-02 06:56 pm (UTC)no subject
Date: 2006-03-02 07:00 pm (UTC)2) if you mean 'imported from japan' then no. but there are farms that have imported the cows and bred them locally, and used similar techniques that the farmers in japan use.