Date(s) - 10/04/2016
5:15 pm - 6:00 pm
The Butcher's Table
At The Butcher’s Table, we do steak really well. Not only do we need the skills to cook a perfect medium rare, but we also keep track of how to cook a 4-star, 5-star, or Ultra Mishima Reserve Wagyu steak to perfection. Join our grill and smoke-master, Sous Chef Kurt Wilson, for a behind-the-scenes look at how we do things our way at The Butcher’s Table.
Very limited number of spaces available. Event includes some bites.
Bookings are closed for this event.