Chris Cosentino's Wagyu Tenderloin Tartare, Sprouts and "Hayaioli"

Our new video and recipe from Chef Chris Cosentino perfectly expresses his approach to resonance and balance when creating dishes. The chef’s Wagyu Tenderloin Tartare is served with ‘Hayaioli’, an aioli made with wheatgrass to connect to the idea of cattle grazing. There’s also a multigrain bread that recalls the Westholme herd’s high quality feed. The marbled richness of the Wagyu is balanced with pickled onions. “The dish becomes integrated and harmonious,” says Chris.
The recipe is on our site - linked here: westholme.com....