Blacksmith owner David Buehrer met Hamada in Tokyo several years ago, and they’ve stayed in touch. Hamada is visiting Texas to explore Wagyu production here and to educate consumers about this specific breed of cattle. David connected Hamada with Erin Smith and Patrick Feges—they’ll collaborate on the Blacksmith by Night pop up, and they’re also planning to take Hamada on a barbecue tour throughout Texas, which will include, of course, visits to their favorite Wagyu producers.
BYOB - no corkage fee, and we’ll provide cups. If you’re not sure what to bring, Erin—also a sommelier—offers up a few suggestions. All selections are available down the street from Blacksmith at Camerata (1830 Westheimer).
Cleto Chiarli Lambrusco Vecchia Modena
Partida Creus Ancestrale GT: Red PetNat made from Garrut, Catalunyan synonym for Monastrell/Mourvedre without sulphur or filtration
Occhipinti SP68: Skin-Contact Zibbibo from badass female winemaker!
Umathum Rosa: Super ripe style of rose of Zweigelt/Blaufrankisch/St Laurent from a biodynamic producer in the southern region of the Burgenland
Minimus RedWhitePink: Willamette Valley based winery. Very experimental producer, blend of 7 different grapes, each vinified separately and then blended together. Has a lot of weight on the palate, and the touch of volatile acidity I feel would work with the smoked meat.
Bottes Rouge Neo: Umami bomb. A Jura Pinot Noir. Very light and floral and pretty.
Bichi: Unknown grape variety. Grippy but still very red-fruited.
Gramercy Lower East Syrah: Very full bodied and jammier selection.
Beer & Cider:
Mikkeller Ich Bin Raspberry Berliner Weisse: Raspberry wheat beer that is tart and delicious!
Txopinondo: French Basque Cider!