Beef & Bourbon on the Big Green Egg

Name: Beef & Bourbon on the Big Green Egg
Start: 2026-08-28T16:00:00
Location: Grange Patio

Two and a half hours, three exceptional cuts, and three premium bourbons from the house of WhistlePig. A Big Green Egg expert and Chef Charlie Palmer open with the question every serious cook should be able to answer: what really separates American wagyu from certified black angus, and how do you spot the best cut at the counter? Then you put theory to fire with wagyu flat iron, New York strip, and brisket, whisking together a bourbon marinade worth stealing, and learning to work the coals like you were born to it. A bourbon aficionado leads the tasting, showing you how each expression plays against the beef on your plate. You will leave able to buy beef like a butcher and grill it like a chef.

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Beef and bourbon on the Big Green Egg at Appellation Healdsburg

The Experience

Date: Friday, August 28, 2026
Time: 4:00–6:30 pm
Location: Grange Patio, Appellation Healdsburg
Capacity: 12 guests
Price: $150 per guest

Presented with Big Green Egg and WhistlePig. Every guest goes home with a Big Green Egg apron and the recipes.

Features

Open with a Big Green Egg expert and Chef Charlie Palmer on what really separates American wagyu from certified black angus, and how to spot the best cut at the counter.
Work three cuts over live coals — wagyu flat iron, New York strip, and brisket — whisking together a bourbon marinade worth stealing along the way.
Taste three WhistlePig expressions alongside the beef with a bourbon aficionado, and leave with a Big Green Egg apron, the recipes, and the know-how.

Host, Beef & Bourbon on the Big Green Egg

Chef Charlie Palmer

Chef & Restaurateur

Charlie Palmer has spent a career arguing that American ingredients deserve the same seriousness anyone else reserves for European ones — a conviction that built Aureole, a James Beard Award, and the restaurants and hotels that carry his name through Sonoma County and beyond. He is unfussy about technique and immovable about sourcing. At the Grange Patio he does what he does best: stands over live fire, explains why one cut behaves differently from another, and expects you to taste the difference for yourself.