“As the candle melts and drips in to the vinegar you dip your bread into the vinegar fat mixture.”
Such a quote comes off with Confucius-level authority and matter-of-factness. The genius lies in the directness and the act itself. Because how else would you treat a burning candle made of Japanese A5 wagyu fat?
But then again, when have we ever come across a candle made purely of such decadent and fatty goodness?
Chefs Steve Brown and Nate Horton are the big brains behind this appetizer innovation, which is a part of their 12-course, curated wagyu tasting menu called Swagyu Study Hall. The purpose of the dining experience is to serve as a “curriculum” to an “in-depth wagyu education experience.”
Looking to get wagyu woke? Then learning at Swagyu Study Hall sounds like some ideal higher education.
