Highlights from Beefsteak VIII
Almost 600 guests, dressed in their finest, donning custom Beefsteak aprons, feasted on 500 pounds of beef tenderloin, plus rib roast, Ora King salmon, fingerling potatoes, broccolini and parsnips, all prepared by Chef Neal Fraser and team, sans plates, utensils and napkins. In 1939, The New Yorker’s Joseph Mitchell wrote an article called, “All You Can Hold for Five Bucks,” describing a feast known simply as a “Beefsteak.” A rite of gluttony that waged war on the livers of politicians and gangsters alike, the Beefsteak thrived in the saloons and political halls of the 19th and early 20th centuries.
See highlights below.
Beefsteak Hosts: Eric Wareheim, Matt Selman, Cort Cass and Redbird | Vibiana Chef | Owner Neal Fraser. Beefsteak Producer: Redbird | Vibiana Owner | Operator Amy Knoll Fraser. Plus, emcee Billy Harris, in his meat puppet outfit.
Guest creating an art piece with food in the Vibiana courtyard. See more here.
Generous support for Beefsteak VIII provided by: Archive, Au Bon Climat, Brandt Beef, Broadside Wines, California Olive Ranch, Campari, Champagne Bollinger, D’Ouro Vino, Dreyfus, Ashby & Co., Epic Wines & Spirits, Garber & Co., Grapevine Wine Brokers, H. Mercer, Hedley & Bennett, Kermit Lynch, La Crema, LA Specialty, Las Jaras, Lyft, Mountain Valley Spring Water, Noble Coyote, Ora King, Patreon, Rocker Farms, Rose Rock, Signature, Ace Hotel, Timbre Winery, Verve, Wine Hooligans, Wine Warehouse, WineWise and Young’s Market Company.
All proceeds from Beefsteak are donated to the LA Food Bank. More information about the LA Food Bank can be found here: www.lafoodbank.org.