Washington D.C. – True Aussie Beef & Lamb is taking their message on the road by hosting an exclusive pop-up restaurant through their concept T.A.B.L.E (“True Aussie Beef & Lamb Experience”). This pop-up is a one-of-a-kind sensorial dining event that will activate in cities across the U.S. and will feature the sights, sounds, and tastes of Australia, hosted by an in-market chef partner. Dinner guests will enjoy a beautifully crafted and coursed dinner featuring Australian grassfed beef and lamb designed by the local chef and inspired by their personal connection to these products.
T.A.B.L.E will showcase the Australian red meat industry and its commitment to becoming carbon neutral by 2030. They have already achieved a 56% reduction in absolute beef CO2e emissions from the Paris baseline year 2005 and are on track to achieve 50% renewable energy use on Australian farms by 2030.
T.A.B.L.E has previously been held in New York City during Climate Week 2019 and Las Vegas, with a larger immersive experience held in Washington D.C. They now look ahead to Miami, Boston, DC, Denver, and Seattle, with dates and updated available at their website www.trueaussiebeefandlamb.com. This experience is open to media and food industry representatives, with tickets also available to the public.
“Our T.A.B.L.E. dinners have become an integral part of our program here in the States. We partner with chefs who understand our products and values and who showcase their love of Australian lamb and grassfed beef through their individualized menu development. This truly brings our story to life,” said Catherine Golding, True Aussie Beef & Lamb North America Business Development Manager.
T.A.B.L.E’s first stop will be on Sunday, March 15th and Monday, March 16th at EDGE Steakhouse & Bar at the Four Seasons in Miami, Florida with Chef Aaron Brooks.
All media inquiries, please contact Erin Shea Slomers at firstname.lastname@example.org for more information and to attend events.