Here’s the Beef

Until three weeks ago, I’d never tasted wagyu beef. Waygu beef, for those who don’t venture deep into the land of carnivores, is very expensive and very marbled, the product of grass-fed cows, and is sometimes called the foie gras of beef – if you can wrap your brain around that concept.  But in the last twenty-one days, I’ve had it twice, as waygu beef cheeks no less. (Who knew cows have cheeks; I certainly didn’t.)
The first time was at American Seasons, a small, artsy restaurant on Nantucket that specializes in locally sourced ingredients with a creative twist. The beef was rich, tender, and virtually dissolved under the pressure of my fork. The second time was last weekend, at the Windham Hill Inn, a small, pretty inn in southern Vermont, with a killer menu and wine dinners that launch in March and culminate in a fall Italian wine weekend.
I’m happy to report that both times, the beef cheeks, paired with a fruity Valpolicella, stood their ground. If you want to sample local grass-fed beef to die for, visit Portsmouth’s Aquidneck Farms website, and learn more.