The Woodall, located in Westside Village, invites guests to experience the deep-rounded flavors of Westholme Wagyu beef during a Westholme Wagyu Dinner on Thursday, Sept. 14.

Executive chefs John C. Metz and Karl Gorline have planned an exquisite five-course dinner with fine wine and cocktail pairings. Westholme wagyu comes from the rangelands of northern Australia and is crafted for professional chefs who love the even marbling that creates deep, rounded flavors and Westholme’s signature delicate mouthfeel.

The dinner starts at 6:30 p.m. and costs $185 per person. Each guest will be gifted a Hedley & Bennet custom chef knife. Tickets can be purchased by emailing thewoodallatl@metzcorp.com.

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MENU:

Snacks

Blue crab beignets

Smoked Gouda and truffle gougères

Smoked salmon pumpernickel rillette

Welcome Bubbles Blanc de Blancs Extra Brut

Amuse Bouche

“An egg” with bone marrow custard, smoked tea ponzu and Kaluga caviar

Blanc de Blancs Brut Nature 1er Cru Veuve Fourny & Fils NV

First Course

Wagyu tartlet with beef fat shortcrust, sea urchin, smoked cream and tapioca

Le Vigne di Zamo Orange ‘21

Second Course

Wagyu beef tongue “Reuben” with terrine de foie gras, mustard seed and caraway flatbread

Vin D'Alsace Joseph Cattin Gewurztraminer ‘19

Third Course

Wagyu short rib agnolotti with corn crème fraîche, sunchoke, hazelnut and shaved truffle

Truffle tequila, sherry, corn silk and roasted cob cordial

Fourth Course

“Oyster, Oyster” with wagyu flat iron, maitake, parsley root, peach, black garlic and oyster Bordelaise

Cave Bruneau-Dupuy Vieilles Vignes Saint-Nicolas-de-Bourgueil ‘21

Dessert

White chocolate panna cotta with kiwi, matcha and crispy yogurt

Shōchū, green tea, jasmine rice orgeat and acid-adjusted kiwi verjus 

Mignardise

Pistachio and mortadella macron with whipped beef fat and lime leaf