Traceability Certified Genuine Wagyu Beef

So here's an idea for your next dinner party:

During accolades after an exquisite and intimate dining experience Friday at the Island Country Club, the talented Chef Loren presented the birth, lineage and death certificate of Bonta. Bonta was of the Japanese Black breed of cattle, which produces the incredible Wagyu beef we enjoyed during two of the eight courses.

As much as I would like to share every course description with my foodie readers, I'll stick with the Wagyu. For the first beef course, each diner was equipped with a sizzling cast iron pan set upon a hot Himalayan salt block. Guests seared their own Sukiyaki. The dish was complimented with baby onions, a quail egg and Sukiyaki sauce. We all flash-cooked our tiny egg, too. The second beef course was a Wagyu strip loin seared medium rare and served with braised daikon and garlic soy jus. OMG! Amazing and right here in my little town.

Chef Loren was just as impressed as his 14 diners with the top grade bestowed on Bonta's beef: A5, BMS 12, meeting the highest standards for Wagyu beef, as documented on the Certificate of Authenticity.

And in case you were wondering, that is Bonta's rib eye and nose print pictured. I learn something everyday!