braised shank in a shirt

Cleveland Chefs Get Creative To Showcase Beef Diversity

It’s not to say that Cleveland chefs David Kocab and Matt Mytro don’t appreciate a good steak. Both chefs — with prominent Italian-centric restaurants just miles apart on the championship city’s east side — love a sizzling steak. But they also believe chefs can be very creative when it comes to beef. So they joined forces to create a special dinner showcasing these ideas.  Continue Reading
Volare Ristorante in Louisville, Ky.

Trading Places In Kentucky: Chef and Rancher

Josh agrees. The Louisville chef spends six days a week at the helm of his fine-dining restaurant. One of his daily duties is to field questions about the safety of his beef and where it was raised. “From a chef and owner standpoint, having more knowledge for my guests — to have these experiences and stories — is priceless,” he says.  Continue Reading
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Charcoal Powder Adds Unique Style To Sizzling Steaks

If Chef Tony Biggs’ latest creation hit the plate of unsuspecting patrons in most restaurants, chances are it would be sent back without even taking a bite. Through his worldly connections, Chef Tony stumbled upon bamboo charcoal powder, which, though rarely used in American cuisine, has a history of use in Asia. And its effects? Shocking.  Continue Reading
Sword cooking on the beach

Those Who Live by the Sword …

Live and eat by the sword. At least that was the case — and an extremely popular attraction — during the 2016 Cayman Cookout. Chef Tony Biggs traveled to Grand Cayman Island for a little flavorful fun in the sun. What happened next can be summed up in one word: swordplay.  Continue Reading
Chefs are encouraged to 'play' with food at the Certified Angus Beef Education & Culinary Center.

Where Chefs Come To Play With Their Food

The Certified Angus Beef ® Education & Culinary Center in Wooster, Ohio is a wealth of talent and intriguing ideas. A chef, entire culinary team or other foodservice industry group arrives on an almost daily basis to experience what is essentially a working ‘think tank’ for beef. Chefs and restaurateurs come to experiment with flavor, create new menu …   Continue Reading
trading places

Two Chefs and A Rancher, Trading Places

Twenty-three miles. That's the difference between this rancher and these chefs. Twenty-three miles separates pasture and professional kitchen, yet it’s rare for these separate ends of the same beef spectrum to meet in the middle. They shoulder their own responsibilities with precision and pride, confident the other guys — and everyone between — will uphold his end of the table.  Continue Reading
Jeremy Umansky, the gastronaut

A Gastronaut In Town

Jeremy Umansky is a gastronaut. Though he may have coined the term himself, it fits him to a tee. A lover of mold and its biological properties, Umansky is educated as a chef but prefers to spend his days foraging for edible vegetation and exploring all things food.  Continue Reading
Scott Neuman

Let’s Chat with Chef Scott Neuman

Are chefs considered superheroes? Maybe not, but they do have the power to transport guests on flavorful adventures anywhere in the world. With the perfect combination of herbs, spices and ingredients, one bite can carry diners to new cultures. Chefs not only feed stomachs, but souls as well. One of these superhero chefs is Scott Neuman, executive …   Continue Reading
Chef Tony Biggs

A Boston-inspired celebration

If you follow the Patriots, you’re no doubt rejoicing their win today. Chief among you is Certified Angus Beef ® brand Chef Tony Biggs, a Massachusetts native who’s lived, and cooked, around the world but remains a die-hard New England fan. He suggests a post-game-day celebratory feast, inspired by some classic Boston culinary traditions: clam “chowda,” tender, marinated steak tips, and baked beans.  Continue Reading
Steak salad

Lettuce Experience the Thrill of Competition

In this conclusion to Chef Ashley Pado’s experience on Food Network’s Cutthroat Kitchen, she recounts the thrill of each round, the horrors of sabotage, and the challenges of culinary competition. Read the rest of her story here and here. No great story ever started or ended with “leafy greens” anyway … When I heard “Southwest Salad” I never once envisioned …   Continue Reading
Chef Ashley Pado

Culinary Dreams Come True for Chef Ashley

From cutting meat to styling steaks for a photo shoot, feeding guests to educating food lovers, and everything in between, Chef Ashley Pado is ready for anything in the Certified Angus Beef ® brand kitchens. As we look forward to her debut on Food Network’s Cutthroat Kitchen on Sunday, Jan. 4, this self-proclaimed “beef lady” shares some of the highlights on her culinary journey.  Continue Reading

Stirring things up in the Bayou

Dutch Vicknair has an appreciation for a variety of cuisine. A self-proclaimed “diehard carnivore,” the man behind the grill and namesake of Dutch’sSeafood & Steakhouse has traveled both coasts, and spaces in between, sampling the best the United States has to offer. But at the end of the day, for Vicknair, nothing beats some good, …   Continue Reading
Andrew Zimmern at the Certified Angus Beef ® Education & Culinary Center

Behind the Bizarre with Andrew Zimmern

World-traveling food connoisseur Andrew Zimmern visited Wooster, Ohio, this past summer filming an episode of his hit show Bizarre Foods America. Spotlighting the cuisine and agriculture of Cleveland and surrounding Northeast Ohio, the episode will debut Monday, Dec. 2 at 9 p.m. EST. Zimmern, also a chef and award-winning food journalist, visited the Certified Angus …   Continue Reading
Josh Moore beef tattoo

Moore farm to table stories

At first blush, Joshua Moore appears more Anthony Munoz than Anthony Bourdain. With his shaved head, smattering of tattoos up both arms and a physique well-suited for chasing down rival quarterbacks, Moore’s chosen profession might raise a few eyebrows among those whom he’s not yet acquainted. But take a stroll through the kitchen at his …   Continue Reading
Andrew Zimmern

How bizarre

A celebrity in our Education & Culinary Center? You bet! This week we welcomed Andrew Zimmern, host of Travel Channel’s Bizarre Foods. Shown above (from his Instagram feed) Zimmern spent some time with Certified Angus Beef ® brand chefs and meat scientist Dr. Phil Bass. It was a busy day with lots of beef talk, but …   Continue Reading
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Big flavors from N.C. Triad

[Editor’s note: This post was written by staff intern, Laura Conaway.] The land within the North Carolina cities of Greensboro, Winston-Salem and High Point – known simply to natives as the Triad — is where chefs Jay Pierce and Ryan Payne call home. Pierce, whose unmistakable beard and ponytail are nearly as distinct as his …   Continue Reading
Anthony Vidal

Twisted Farm Food

Before 1998, Anthony Vidal had barely set foot outside of his neighborhood in the Bronx. In the past eight months, he’s barely set foot inside his home in Las Vegas. Such is the life, however, when you’re the face and culinary inspiration behind one of the country’s hottest — and fastest growing — dining concepts. …   Continue Reading

Serving sizzle RingSide

As executive chef at one of the premier steakhouses in the country, Chris Turke deals with hundreds of huge cuts of succulent, tender beef on a daily basis. But ask the chef from Portland, Oregon’s acclaimed RingSide Steakhouse Eastside location about the best steak he’s ever eaten, and he’ll respond without hesitation. “It was last …   Continue Reading

Diner style with a modern twist

More than seven months since Hurricane Sandy unleashed her fury across the eastern seaboard, a sense of normalcy has slowly returned to metro New York City. The busy streets have resumed their bumper-to-bumper waltz, sidewalks are bustling and cash registers are ringing. This is where Darryl Harmon calls home. In late 2012, Harmon left his …   Continue Reading

Day In the Life of Chef Scott

Just for a moment, pretend you’re Chef Scott Popovic. You’ve cooked in some of the finest restaurants across the country. You’ve rubbed elbows with chefs so accomplished they’ve re-written the laws of taste. Your food has graced some of the most refined palates in the history of mankind. But that doesn’t make this task any …   Continue Reading