Dry-Aging Master Class, Part Two at RARE Steakhouse

Join Chef Marc Hennessy, the mind behind the world-class dry-aging program at RARE Steakhouse, for a deep-dive into the craft of dry-aged steak and nose-to-tail butchery on Saturday, April 27. Chef Marc will discuss how he sources local, all-natural meat from Virginia farms and unites this with a thoughtful, deeply intricate dry-aging process to produce some of the region's finest and most flavorful steaks, chops, and more. 
Guests will have the opportunity to learn about and taste limited-edition pastured beef and veal from Autumn Olive Farms, and 100% grass-fed beef from Highland Orchard Farms, among other specialty cuts, while learning about how the way cattle is raised and aged impacts everything from the environment to the meat's flavor. 

The afternoon concludes with a lunch showcasing the techniques and topics learned, including a tasting of dry-aged, all-natural Virginia steaks. The first class in January sold out quickly, so be sure to secure your seats soon.
Dry-Aging Class Lunch Menu
Amuse Bouche Duet
Autumn Olive Farms Pork Chicharron, Bandaged Cheddar
Autumn Olive Farms Rose Veal Rillettes, Kumquat Mostardo
Salad
Highland Orchard Farms Spiced Beef Hind Quarter Kefta, Spicy Greens, Pickled Yogurt Vinaigrette
Dry-Aged All-Natural Virginia Steak Tasting
Autumn Olive Farms Limited-Edition Beef Strip-loin (80 days aged)
Highland Orchard Farms 100% Grass-Fed Rib-Eye (65 days aged)
New Frontier Buffalo Strip-loin (90 days aged)
Autumn Olive Farms Veal Sirloin (14 days aged)
Dessert
Donuts and Dipping Sauces