Now that March is well underway, all of us at Bateau have officially begun the countdown to our second annual Beef & Burgundy dinner at the end of the month.
We’re very excited about Sommelier Andrew Bresnik and Sea Creatures Beverage Manager Carrie Omegna’s selections of Burgundian wine, as well as the accompanying meal made possible by our in-house butcher Tom Coss and Chef de Cuisine Taylor Thornhill.
Our crew is also thrilled to host Cory Carman, the incredible cattle rancher of the eponymous Carman Ranch in Wallowa, Oregon. Carman’s holistic approach to raising cattle and commitment to grass feeding and finishing her herd makes her an ideal purveyor of beef for us at Bateau. Steak cuts from Carman Ranch cows are regularly featured on our chalkboard and we’re excited to showcase Carman’s beef at this annual event.