One of life's most decadent and timeless pairings is a good steak and a hearty glass of red. Even more satisfying is an all natural cut of meat matched with a delicious Cabernet. I was lucky enough to enjoy both at a special high-end beef unveiling at the Chop House in Palm Springs.
The Kaiser Restaurant Group principals spent last summer hunting for beef as it once was -- hormone free, grass fed, low fat, free range, full of flavor and texture.
Foodies and wine lovers were treated to six impossibly fork-tender morsels, mine paired with a 2007 Lockwood Vineyards Cab. This wine is a dreamy blend of spice and dark berries, and transformed the buttery beef into something that much more mouth-watering.
Restauranteur Lee Morcus has a real passion for meat without fuss, and enjoys sharing the wines to match them:
After dining on this bountiful beef, I'm looking forward to trying Grind Brgr Bar, Morcus' newest enterprise, located above the Chop House in downtown Palm Springs. But what to pair with an antelope cheddar burger?