Our walk down memory lane continues. Read part one.
We slid into Culintro with culinary conversations and yeah, those sliders were awesome!
We discovered Two Rivers in Baltimore …
… and loved the Classic in Aspen, Colo.
And Chef Scott Popovic found paradise by the BBQ lights.
July also had race fans puckered up for Chef Michael Ollier’s K.I.S.S. of flavor.
Chef Ric Rosser of Saltgrass Steak House shared his story with us — proving ‘well done’ means a lot more than steak on a plate.
The Certified Angus Beef ® brand’s annual conference was a gathering of partners, friends and chefs in an extraordinary West Virginia venue. We met Chef Jeff …
… and started great conversations under West Virginia’s blue skies.
And who could forget the five-star dinners and their five-star chefs!
We got stick-to-your short ribs stuffed because this recipe is so darned delicious!
The month began with Steak & Eggs from Bacon …
… and a Buckeye Barbecue at The Ohio State University.
And there was that rather trendy affair with a few of our favorite chefs.
Chef Anthony Vidal helped sweeten our holidays and one of our own determined she likes her steaks medium rare and books well done. And perhaps the most unique achievement of the year: Chef Govind Armstrong rocked our world with beef bacon.
Now we prepare to celebrate the end of an era of flavorful fun. We will begin a new chapter in our quest for culinary perfection focused on the Certified Angus Beef ® brand.
Will you join us? It’s going to be a flavorful year!