your clients enjoy wine , there’s an opportunity to suggest wines that will pair with the ribeye tasting.

INVITES: Use the sharable media kit to explain the experience to clients. It’s a customized(yours or client’s logo)version of this landing page.

THE DAY OF: To avoid last minute surprises & affirm your vision, we’ll connect over a pre-event video call to confirm the layout of your reserved space in the hours leading up to the event.

ARRIVALS & COCKTAILS: Clients are directed to the reserved area/simulator bays with your company logo on the welcome screen. The venue team will take initial drink orders & instructions on the simulator operation. Choose shareable appetizers, so the first 10–15 minutes feel like an informal cocktail reception rather than a structured activity.

GUIDED PORTION: Once everyone is settled in, we’ll take a pause from the simulators and activities to begin the guided portion of the tasting. Everyone scans a QR code that connects them to a 1-question poll. We’ll refer back to these results during the tasting.

You'll see several mini clipboards for each guest with a scoring card & word bank in your area. The word bank helps jog your memory with the associations, flavors & textures for each age. The scoring card organizes & assists recall as you progress through the grades and ages. Use each box on the scoring card to record your thoughts for each grade/age of ribeye.

During this guided section, an instructor will describe how dry aging works, its challenges and a refresher on marbling/beef grading. You’ll receive industry insights & practical tips for use at a butcher counter or at a restaurant.

PART #1 - After the short presentation, get back to the conversation & games. We’ll bringing out a collection of commercially available ribeye grades(USDA prime & USDA Choice & grassfed american wagyu & japanese A5 Wagyu). This is an opportunity to benchmark these ribeyes against the dry aged ribeyes in part two. Between the USDA Choice & Prime grades, this portion will be familiar. Historically, during this section of the tasting, the grass fed ribeye is definitely the most surprising. This coincides with the meat vs. marketing concept you’ll understand from the introduction.

PART #2 - Rather than relying on memory to recall & compare dry aged steaks from previous meals, you have an opportunity to simultaneously compare at least seven different dry aged ribeyes from 30 to at least 210 days dry aged. Forget about watching & wondering, you’re in lockstep with Nick Solares. You’ll definitely have several ”a-ha” moments and your expectations will be challenged. During the tasting, you’re free to continue connecting with your clients, using the simulator, pool table an

Remember the peaks and valleys we discussed in the opening? During that moment, it was probably hard to believe, but now that you’re here, isn’t it all starting to make sense? By now, you’re starting to predict the cadence of each age in the tasting. You’re experiencing how water loss, penicillins & enzymatic activity influences the changes in taste & texture.

Before declaring that 90 days dry aged is your ‘go-to/favorite age, remember that those flavors & textures change. The flavor profiles for your favorite ages are guidelines rather than rigid rules. The flavors, textures & aromas you’re enjoying from your favorite age can swing in either direction. For example, the characteristics you’re enjoying around that 90 day dry aged steak have the potential to occur in the 60 or 120 day ribeye.

After five different ages of ribeyes, you’re halfway through the tasting, it’s time to submit your mid-point rankings. Recall the self assessment score you took earlier and consider it against the rankings showing on the big screen. Our favorite moments are when the rankings contradict the initial self assessment and show the room has a deeper palate & enjoys stronger flavors than they initially assessed.

As we finish the second half of the tasting, up is down & down is up. There are so many surprises during this section & your predictions on the next age aren’t working out. While all this is happening, through part one & part two, we’ll be answering your questions about aging & the entire process. Now that you've arrived at the last age in part two, it's time to submit your favorite takings of all the dry aged ribeyes.

BLIND TEST - It’s blind test time. You’re served a dish containing USDA choice, USDA Prime & grass fed ribeyes American wagyu & the A5 wagyu. Each ribeye is identified by number and it’s your job to select the correct multiple choice answer in the Slido app. Take your time with this one. It’s hard to believe but, on average, less than 30% of attendees get this right. While you’re awaiting the results & guests are responding, we’ll summarize some of the key points from the introduction.

If you’re still reading, we’re looking forward to you sharing this experience of dry aged steak, golf, wine & games with your clients. It really is a journey. Don’t believe us? Read the tasting recaps and see insights from real attendees.Close