The best steak money can buy, is arguably Wagyu beef. It is the crème de la crème of steaks that is sure to make your taste buds tingle. Chefs around the world praise it for its intense flavor and tenderness which makes it a highly sought-after delicacy amongst steak lovers.
Radisson Blu Hotel & Residence, Nairobi Arboretum recently hosted celebrity chef Chris Wade for a unique and exquisite culinary Wagyu experience from June 16th – June 28th at FireLake Grillhouse & Cocktail bar. Chris, a popular executive chef & passionate entrepreneur of Steak Maestro from Melbourne, Australia, is widely known for his committed to serving the best quality produce Australia has to offer, traveling the world sharing his culinary skills with a cult-following for those who are fans of his steak.
Various patrons of Radisson Blu Hotel & Residence, Nairobi Arboretum including a group of visiting business executives and leaders from MTN Nigeria, one of Africa’s largest providers of communications services, recently got to experience and enjoy chef Wade’s fantastic culinary skills where he also demystified a lot of things about wagyu beef.
Wagyu beef contains a rich, buttery texture and deep umami flavors and is known to be very expensive as compared to other steaks. “This type of cattle has amazing generics and is pasture feed for a year and a half, then it goes into a very expensive feeding program with a special Russian feed for 400 days,” says Chris. It takes a lot of labor and attention to ensure that each animal produces high quality meat with intense marbling, resulting in an undeniably exquisite flavor experience. This type of cattle originated in Japan and has been bred for over 200 years with a focus on marbling characteristics. and for good reason.
On this particular night, the menu was absolutely a 5 star treatment, with the magic touch of Chef Wade.
Canape
Wagyu Pastrami Skewer, mountain pepper chimichurri, tartare gel.
1st Course
Lime Cured Wagyu, Textures of Beetroot, Pickled shallot, Wagyu Bresaola MB9+.
2nd Course
Mr. Wagyu Beef Cheek, Charred Eggplant & Capsicum, Smoked Chilli, Dijon & Parsley Reduction, Micro Pea Shoots.
3rd Course
Wagyu Striploin MB9+, Red Cabbage Puree, Potato Fondant, Broccolini
Charred Spring Onion butter, Sauce Bordelaise, Micro Kale.
4th Course
Wattle seed Chocolate & Salted Caramel layers, Crisp Tuile,
mango, coconut, raspberry, lychee.
Chris has been to Kenya 7 times, clearly demonstrating his love for the country, and says he is on a mission to lift the quality of beef that can be supplied in the region. Whenever he is around, he also hosts a master classes for upcoming chef students, on how to butcher, prepare and cook wagfu beef and put together dishes for a fine dining plating.
From a young age Wade says he always knew he wanted to be a chef. ” My love of food and travel is why l decided to enter hospitality.” He has spent many years cooking and learning alongside the greats, in some of the best-known restaurants in the world. To be a great chef, one has to work in good restaurants that buy and source good produce. “You also have to be patient. You simply cannot buy experience.”
