Way-out wagyu: Michelin-starred Massimo Bottura’s psychedelic steak from Buca’s one-of-a-kind dinner

Aimed at showcasing Italy’s culinary kicks, “Sotto una buona stella” (or, “under a lucky star”) dinners will see six Michelin-starred Italian chefs flown to Toronto over the next two years for the benefit of George Brown College’s Centre for Hospitality and Culinary Arts Scholarship Fund. At the first dinner, held March 6 at Buca Yorkville, Italy’s reigning top chef Massimo Bottura was in the kitchen with chef Rob Gentile and his team while they prepared a six-course meal of whimsical plates (including one that featured live baby trout). Bottura’s contribution to the invite-only event was the stunning main course: “beautiful, psychedelic, spin-painted veal, not flame-grilled.” Here’s a breakdown of the dizzying dish.