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JOANNE WEIR’S PLATES AND PLACES
Beef and Cabernet

 

Joanne takes you to a hilltop in the spectacular Eastern Washington Mountains to cook an amazing beef tenderloin and cabernet-inspired feast. Back in her home kitchen, she makes a tangy dry rubbed flank steak with charred tomatoes and corn salsa. Recipes: Potato rosemary harvest bread; beef tenderloin roulade with pistachio, parsley and lemon zest; roasted harvest vegetables; dry rub steaks with charred tomato and corn salsa; grilled steak, potato and herb salad.