I’ve got a guest blogger for today’s entry. Davis Yee, a friend I’ve known since grade school, has graciously helped to fill the void since my last blog entry. This is based on our dinner together this past Saturday as part of our yearly ritual to have a nice dinner together at a really nice restaurant to celebrate last year and the new year.
From Davis Yee…
Apparently, it’s at Alexander’s Steakhouse in Cupertino. I’m filling in for Rich as a guest blogger. I’ve known him since first grade, when both of us (and most of the guys in our class) had a crush on Miss Lee. But we’ve shared more than a common crush. For the past three years (maybe more?), we’ve shared a dinner after the holidays as a Christmas gift to each other. So this year we went to Alexander’s. Rich has been there before to celebrate his sister’s birthday and liked it enough the first time to recommend it as our “Christmas dinner.”
The specialty, as the restaurant’s name implies, is steak. However, it’s not just ANY kind of steak. It’s Wagyu brand meat. Kobe beef, as it is commonly known. Before I describe it, let me tell you what Rich ordered. He had the prime rib and liked it. He had wanted it the last time, but tried a sampler of three or four meats before and was stuffed. This time he warned us not to fill up on bread. He was right.
My brother had the Wagyu. The meat had a lot of marble. On a scale of up to 12, the meat was guaranteed to be between 9 and 12. And let me tell you, it tasted like butter. That’s a little too buttery for me. Along with the buttery taste, you get a Certificate of Authenticity, which lists the breed, the description, unique cattle identification number, genealogy, etc. And if that wasn’t enough, you get a nose print. Not my nose print. Not Rich’s nose print. But the nose print of Jyufuku (I didn’t make this name up; it’s on the Certificate of Authenticity). Kinda creepy. And kinda too much information. I don’t need to know that bullock Jyufuku was begotten by father Fukunokuni and mother Hiromi. Hiromi, in turn, was begotten by Kamifuku and Michika. Sounds too biblical.
I had a striploin, which was half Wagyu and half the regular stuff. My so-called “half breed” meat was in excess of $130. That’s some pretty expensive mutt cow. It was tasty though. But no Certificate of Authenticity. Only pure breeds get that.
Mooooove along now; there’s nothing to see but some guys who over ate. I can’t wait until next year’s Christmas dinner.
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