Wednesday evening, November 16th, Ninety Acres' Chef Felton will be working directly with DeBragga, New York's Butcher, for the naturally raised, perfectly dry aged beef -- grass fed, naturally raised and waygu -- and 56° Wine of Bernardsville, who will be pulling together a surprising selection of wines from Mayacamas Vineyards in California -- both current vintages as well as some library releases.  Limited to 40 guests, this once-in-a-lifetime four-course dinner begins at 6:30pm. 

 

To experience the powerful combination of dry aged beef and rich red wine, call Ninety Acres at 908.901.9500 and reserve your seat today!

 

For more information, read the press release here!