III Forks Wagyu, Whiskey, & Wine Dinner
III Forks Chicago hosted a first of its kind dinner on March 4th as over 20 of Chicago’s best steakhouses were represented at the Wagyu, Whiskey, & Wine Dinner. III Forks Chef/Proprietor Billy Caruso and Executive Sous Chef Cedric Harden showed off their culinary talents to the VIP crowd of Chicago chefs, owners, industry experts, and media. The night featured cocktails from Beam Brands, wine from Francis Ford Coppola, and Strube Ranch GMS 8+ Wagyu. 5th generation rancher Tia Strube-Able addressed the group, telling tales of how the Strube family raises their prized Wagyu beef in Pittsburg, Texas.
The menu impressed the group from start to finish, perfected executed by the staff at III Forks. Guests were greeted with Punch d’Amato, a Jim Beam Bonded Citrus Punch. Seared Scallops topped with Bacon Jam got the dinner going as the staff at III Forks poured Director’s Cut Chardonnay. The dinner’s second course of Foie Gras Torchon with Apricot Marmalade, Grilled Brioche & Wagyu Marrow Bones with Fruit Mostarda got the group’s attention as servers poured Director’s Cut Cabernet Sauvignon. The main course took things up a notch, forcing every guest to photo the Strube Ranch Wagyu Strip Loin, Top Sirloin, Tenderloin, and Tomahawk Ribeye. The dinner came to an end with Maker’s Mark Bread Pudding and The Patriot, a Jim Beam Rye Old Fashion with Cardamaro. Chefs Caruso and Harden were met with a standing ovation as they closed the evening.