USMEF, in partnership with the Jack Daniels Representative Office in Kazakhstan, held an enogastronomic dinner U.S. Beef & Jack for key restaurateurs, chefs, sommeliers, retailers and distributors in Almaty.

Chef Dilshad offered the guests a trio of eclairs from American marbled beef liver with beetroot glaze as appetizers; tartlets with vegetable ratatouille and chili peppers; mini-tapas with roast beef Ribeye on Vitello Tonnato sauce paired with Jack Apple Fizz; crispy eggplant salad and Picanha steak accompanied by Gentleman's Manhattan.

The starter was striploin tartare with black caviar paired with Jack Daniels Single Barrel.

As main dishes, guests of the eno-gastronomic dinner could taste Texas-style brisket with baked potatoes with Cheddar cheese paired with honey lemonade and Hanger steak with grilled corn on the cob with Jack Daniels Old #7.

The American beef for the enogastronomic dinner was cooked with various cooking methods – in the smoker, in the oven, on the grill and in sous vide, and was so delicious that the guests would like to have American beef for dessert, but Chef Dilshad offered a chocolate truffle with blueberry liqueur jointly with Jack Daniels Honey.

Almost 30 guests tasted amazingly delicious beef and whiskey from the USA and learned a lot about the American meat industry, about the American beef features, cuts for HRI, about the culinary culture and the richness of cuisines and culinary traditions in the USA.

Source: USMEF