At the Chateau Angelus Dinner, Taylor Sheridan presented Yves de Launay with a custom hat from M. L. Leddy. (Photo by Chase Hall)
Source:
Taylor Sheridan, along with Cattlemen’s Steakhouse co-owners David Glasser and Dan Schryer, hosted quite a shindig for members of the Cattlemen’s Club. The evening’s menu was crafted to pair perfectly with one of Bordeaux’s best vintners. Events like the recent Château Angelus wine dinner are what’s in store for The Stockyard’s newest members-only club.
The trio, who are busy producing some of the most highly anticipated and highly rated television series in recent years (from Yellowstone to Dutton Ranch and Landman), purchased the historic Cattlemen’s Steak House at the corner of North Main Street and Exchange Avenue. The completely updated space includes its basement-level private club ― Cattlemen’s Club.
While fans of their hit series have been teased with glimpses of the private club during season two of Landman, members are beginning to get a taste of what’s in store. The club has plans for a growing slate of member experiences.
Case in point, a private dinner in partnership with Château Angelus, one of Bordeaux’s most celebrated wine estates. They tell us the dinner sold out in less than an hour.
Taylor Sheridan wears many hats, though most have his signature style ― with a low crown, a wide brim and a dramatic roll. He is a writer, creator, actor, producer, plus a cutting horse competitor, ranch man, and owner of Bosque Ranch and Four Sixes Ranch. With the addition of Cattlemen’s Steakhouse and Cattlemen’s Club, he added restaurateur to his eclectic resume.
“The evening offered a glimpse into Sheridan’s growing role as a hospitality entrepreneur and curator of experiences in Fort Worth,” according to a release. “Beyond co-hosting the event, Sheridan worked closely with Executive Chef Ted Tom to shape the evening’s menu and spent time with the culinary team throughout service.”
“We’ve always believed that the best conversations happen around a table,” Sheridan says. “Bringing Château Angelus, one of the most coveted Bordeaux wines from the Saint-Émilion region, to Fort Worth for an evening with our members was an opportunity to share a memorable experience over great wine and great food with people who genuinely appreciate both.”
With the club’s members spanning Fort Worth’s local business, ranching, hospitality and civic communities, “the dinner highlighted a unique intersection of Texas hospitality and French winemaking tradition, set against the backdrop of the historic Fort Worth Stockyards.”
Chef Tom’s multi-course dinner featured a globally inspired menu on June 11. Guests enjoyed dishes such as Maine lobster al pastor, Kagoshima Wagyu strip and espresso-crusted venison loin. Each course was paired “with a rare lineup of Château Angelus vintages, including the 2020, 2009, 2008 and 2006 releases.”
Château Angelus’ executive vice president for the Americas was on hand as well. Yves de Launay guided guests through the historic vintages as well as the legacy behind one of France’s most revered wine estates.
Created by Taylor Sheridan, David Glasser, and Dan Schryer as part of their revitalization of the iconic Stockyards landmark, the club blends the heritage of the American West with a contemporary approach to food, culture, and community. Members will enjoy exclusive chef-driven dining experiences like this, as well as private events and priority access to live entertainment throughout the year. Rubbing shoulders with the owners might just be an added perk from time to time.
