The Wagyu Club


As I promised in the email I sent last night, here's the first event for The Wagyu Club we're starting now, thanks to the wholesaler I mentioned who can bring various brands of Japanese Wagyu beef from different regions in Japan.

We'll kick off this series with Satsuma Kuroushi 薩摩黒牛 (Japanese Black) from Kagoshima, Japan.

Japanese Geographical Indication (GI) Protection System Registration No. 58

https://www.maff.go.jp/e/policies/intel/gi_act/

https://www.wikiwand.com/en/Japanese_Black

More details will be announced later, but it's going to be at a member's house in the valley. As I explained in the email, the price should be much less than eating at restaurants because of the steep discount.

If you are interested, please sign up now tentatively. Once we finalize details (as it depends on availability too), I'll announce again with prepayment options to secure your spot.

When you sign up now, please indicate which part of the beef you prefer out of the following three options:

1. Strip loin
2. Rib Eye
3. Tenderloin

The beef and other food will be cooked by our member David Musso who is a professionally trained chef/food consultant and used to teach at a culinary school in LA as well. During the Pandemic, he started his own cooking channel on YouTube and I'd like to support it as a group. Please check it out and show your support by watching as many episodes as you can, giving thumbs up, leaving comments, and most importantly, subscribing. Thank you very much for your help!

And if you're in the wine/sake business or a wine/sake connoisseur and want to give your pairing ideas or contribute/promote, please let me know.

Here are some very educational and fun episodes:

PHILIPPE THE ORIGINAL VS. THE DAM FRENCH DIP
https://www.youtube.com/watch?v=H477LVPVhuA&t=2s
"I enjoy making all my videos and I’m very proud of them all, but I think so far this one is my favorite. I thought the first segment being at Philippe’s came out great; it's entertaining yet shares a bit of facts and history. The second segment brings back A TON of memories for me, and I’m hoping to others – especially those who shared the same tradition of “Sunday dinner.” I do enjoy Philippe’s French dip, but I have to admit, my version would be a hit with anyone who likes pork…or even people who don’t normally eat pork. The flavor is off the charts."

THE DAM BASICS: KNIFE SKILLS & CUTTING BOARDS
https://www.youtube.com/watch?v=ptB31J-twVA&t=774s
"One of my playlists is called 'DAM Basics' because it covers basics that people need to know. Obviously, I’ve got A LOT more to add, but since knives are the single most important tools in the kitchen, this is where everyone should start. There’s also another knife skills video called, “THE DAM BASICS: KNIFE SKILLS & BASIC CUTS” that focuses more on explaining the different cuts one makes with veggies in the kitchen."

EASY HONEY LEMON CHICKEN
https://www.youtube.com/watch?v=laIymAXwLpA&t=1s
"It’s a simple dish I normally make during the week because it’s fast, easy and tasty…but then again, everyone likes fast, easy and tasty. LOL! Of the friends who’ve seen it and then actually made the dish, they’ve all raved and said they’ve shared it with others or have subsequently made it several times, which really makes me happy. It got people into the kitchen and it made memories!"

And for Thanksgiving:

ROAST TURKEY & MUSHROOM GRAVY (PART 1)
https://www.youtube.com/watch?v=r7ZEbk-WjAQ&t=2s

ROAST TURKEY & MUSHROOM GRAVY (PART 2)
https://www.youtube.com/watch?v=bsAyFJD2Hfo&t=1s

ROAST TURKEY & MUSHROOM GRAVY (PART 3)
https://www.youtube.com/watch?v=Iewtysz6RgM&t=1s

BUTTERNUT SQUASH SOUP
https://www.youtube.com/watch?v=v6eQjZY6d1s&t=1s

GREEN BEAN AND MUSHROOM CASSEROLE
https://www.youtube.com/watch?v=rjrA0vN-4IU&t=11s

THE ULTIMATE SOURDOUGH STUFFING
https://www.youtube.com/watch?v=wC7wl4wO2b0&t=2s

THE ULTIMATE PUMPKIN CHIFFON PIE (OR TART)
https://www.youtube.com/watch?v=9rUIS7aXos4&t=44s

Thank you for your interest, and see you soon!

Sally