Sat, Dec 05 | The Studio @ Greg Doster Art

Open Studio Part III - Texas Belles Beef

Texas Belles Beef will be providing their locally-sourced akaushi and angus beef to be served by Chef Matt Corbett.
Registration is Closed
Open Studio Part III - Texas Belles Beef

Time & Location

Dec 05, 2020, 3:00 PM – 5:00 PM
The Studio @ Greg Doster Art, 105 E Grove St, Kaufman, TX 75142, USA

About the Event

Texas Belles Beef will be providing their locally-raised and sourced akaushi and angus beef to Cheff Matt Corbett pairing flavorable beef hors d'oeuvres with complimentary cocktails. 

Texas Belles Beef

The Stahlman family started their journey to produce and distribute a special tasting beef product in 1995. Moving from suburbia to a 250 acre farm just east of the City of Kaufman, the quest to find the best cattle breed presented a unique, challenging, and rewarding opportunity for the entire family. The journey took over 20 years to find the best cattle breed that could be finished on the farm and provide the best nutritional value and flavor. Starting with Charolais heifers, then to cattle breeds of Buelingoes, Black Angus, Red Angus, Akaushi/Wagyu and finally chose a cross breed of Akaushi/Red Angus to achieve the best, tastiest, most nutritional beef around.  Texas Belles Beef selection of products can be viewed and purchased at their web site: Texas Belles Beef

Chef Matt Corbett

Chef Matt Corbett brings 25 years of broad-based restaurant experience, with the lions’ share being in New York City and a brief stint in Miami. He has served at many heralded restaurants, including Oceana, Norman’s, Union Pacific, Artisanal, Picholine, BoBo and Ca Va Brasserie. Constantly expanding and growing his talents, he has worked to develop extensive cheese knowledge, production of various dry sausage and charcuterie and an acute wine palate as the Executive Chef of New York’s Punch & Wined Up. Chef Corbett is venerated as a NYC culinary veteran, receiving such honors as two stars in Crain’s New York Business Magazine, has assisted in several favorable reviews in the New York Times and attaining the pinnacle of ** Michelin Sous Chef.  Chef Matt also  oversaw the American Airlines in-terminal culinary department spanning 26 national airports, with heavy focus on New York, Chicago, LA, Miami and Dallas.  Matt is hosting a farm to table cooking class at his farm in Surry, Texas: Pimlico Ranch Cooking Classes

  • Admission
    +$1.25 Service fee
    +$1.25 Service fee

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