Willy Mo’s, a BBQ shop in Four Corners, will trade its usual brisket and ribs for some of the world’s most sought-after beef this Friday and Saturday when owner Will Morton teams up with chef Steve Brown for a two-night “Swagyu Study Hall” dinner.

The 16-seat event is a 10-course tasting experience built around Wagyu, the richly marbled beef prized by chefs and diners worldwide. Brown, one of a small number of U.S. chefs certified to buy and sell Japanese Hyogo Kobe Beef, will serve and explain cuts from several countries, starting with American F1 Wagyu and moving through Australian full-blood ribeye to Japan’s highest-grade A5 Miyazaki.

“This is a once in a lifetime Wagyu experience where we walk you through the best cuts of wagyu beef from around the world,” Brown said via email.

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