Join us for a Wagyu Flight hosted by The Good Butcher and Capital Call Vintners, where you’ll explore the unique qualities of American Wagyu, Japanese A5, and Australian Wagyu. Chef Terry Boston, who has spent nearly four decades perfecting his craft in Des Moines, will demonstrate accessible cooking techniques and offer practical advice on preparing these premium ribeyes at home.
Butcher Calvin Schnucker, owner of The Good Butcher, will share his experience selecting and sourcing top-tier Wagyu, shedding light on how each region influences flavor and texture.
Following the demonstration, gather around for a family-style meal featuring these specially prepared ribeyes, along with sides created by Chef Terry. Capital Call Vintners will enhance the evening by curating wines, presented by Guillermo Munoz, Midwest Regional Distribution Manager.
Reserve your place for a relaxed evening of learning, culinary discovery, and memorable tastes—perfect for those who love great food, wine, and new techniques.
