Tallgrass Beef Company is delighted that James Beard Award-winning chef of Frontera Grill and Topolobambo Restaurant in Chicago will be preparing a Tallgrass Rib Eye steak as the entree of one of the 2009 Presidential inauguration dinners. The dinner will be at the house of former F.C.C. Chairman Reed Hundt and will be attended by Secretary of Energy Steven Chu, Minnesota Senator-elect Al Franken and National Public Radio personality Scott Simon. They will be among 42 other guests. The menu features Mexican dishes featured on Rick Bayless's PBS television show, Mexico--One Plate At A Time.

Winter guacamole flavored with Three Sisters Garden green garlic and toasted hickory nuts.

Green ceviche of sashimi-grade Kona Kampachi, jicama and Mexican "chimichurri" (local cilantro, parsley, roasted garlic, green chile)

Champagne Henriot Margarita

Tortilla soup of roasted Snug Have tomatoes, dark passila chile, Tuscarora maitake mushrooms, and local cheese.

2006 Rodney Strong Estate Chardonnay, Chalk Hill, Sonoma

Tallgrass grassfed ribeye with rustic red guajillo chile sauce, Iroqoius white corn torta, local organic winter greens and crispy sunchoke.

2005 Rodney Strong Estate Cabernet Sauvignon, Alexander Valley, Sonoma

Warm tarts of Pink Lady apples, bosc pears and goats milk caramel (cajeta); Klug Farm berry Salsa, thick crema.