A Night of Wagyu & Whiskey Perfection
At Lady Jaye, we believe that great food and great whiskey belong together. But more importantly, we believe in educating people about Wagyu beef and showcasing its many variations. This 5-course Wagyu and Michter’s whiskey dinner was designed to give our guests a deep dive into the world of Wagyu—exploring different breeds, cuts, and preparation styles while pairing them with exceptional whiskey to enhance the experience. Each course was thoughtfully crafted to highlight the diversity and richness of Wagyu beef, proving that it’s more than just a luxury steak—it’s an art form.
Welcome Cocktail: Truth Serum
To kick off the night, we greeted our guests with the Truth Serum—a bold, balanced cocktail featuring:
- Michter’s Rye
- Cocchi Di Torino
- Jelenik Apricot Brandy
- Letterpress Amaro Amorino
This cocktail set the stage, warming up palates for the decadent courses ahead.
Course 1: “Steak & Eggs”
Soft poached farm egg, onion soubise, caviar, seared Miyazaki A5 Wagyu beef
Pairing: Bubbles, Lemon, & Michter’s Sour Mash Whiskey Pearls
This dish was the epitome of indulgence—rich, buttery A5 Wagyu paired with silky poached egg and onion soubise, topped with caviar for an extra touch of luxury. The drink featured Michter’s Sour Mash Whiskey pearls, meticulously crafted using sodium citrate, sodium alginate, and the Spherificator, creating tiny bursts of whiskey flavor with each bite.
Course 2: Smoked F1 Cross Zabuton Steak
Saffron lemon emulsion & crunch salad
Pairing: Michter’s American
The Zabuton steak, known for its exceptional marbling and deep beefy flavor, was smoked to perfection and complemented by a bright saffron lemon emulsion and a crisp, refreshing salad. Michter’s American Whiskey balanced out the dish with subtle caramel and vanilla notes, enhancing the smoky richness of the Wagyu.
Course 3: Steak Frites
Full Blood Wagyu Ribeye, Waffle Fries, Wagyu Beef Fat Béarnaise
Pairing: Michter’s Bourbon
A classic steakhouse favorite, elevated. Our Full Blood Wagyu Ribeye was rich, juicy, and paired with crispy waffle fries and a luxurious Wagyu beef fat Béarnaise sauce. The bold caramel, spice, and oak of Michter’s Bourbon cut through the richness, making for an iconic pairing.
Course 4: Turf N’ Surf
Full Blood Wagyu New York Strip, Dungeness Crab Cake
Pairing: Bomberger’s
An elevated take on surf & turf, featuring succulent Dungeness crab cake alongside a perfectly cooked Full Blood Wagyu New York Strip. Bomberger’s bold, complex profile enhanced the sweet, briny flavors of the crab while standing up to the richness of the Wagyu.
Course 5: Dessert
Panna Cotta, Vanilla-Maple Whiskey Gelée, Cinnamon Wagyu Fat Biscuit
Pairing: Michter’s Rye 10-Year
We finished the night with a creamy, dreamy panna cotta, paired with a vanilla-maple whiskey gelée and a cinnamon Wagyu fat biscuit. The spicy, oak-forward profile of Michter’s Rye 10-Year brought warmth and balance, rounding out the evening on a high note.
From A5 Miyazaki Wagyu to Full Blood NY Strip, each course showcased the versatility and decadence of Wagyu beef, with Michter’s whiskeys playing the perfect supporting role. This unforgettable wagyu and whiskey dinner proved once again that Wagyu and whiskey are a match made in culinary heaven.
