Author: Bryan Schaaf

Bryan is a modern-day Hamburglar, minus the mask and kitschy catch phrase. There’s not a burger on the planet he wouldn’t take on — even those token ones for customers with less-adventurous palates. In his spare time, he’s a soccer junkie, musician, husband and father of the most adorable little carnivores this side of Jurassic Park.

Naughty Girl and a Night On the Town

Owning her own place and shaping it with the flavors, feels and smells truly representative of her culinary vision was what appealed most to the Louisiana-born chef. And despite a wildly successful 12-year run at her former restaurant, the temptation was much too great to ignore.  Continue Reading

Join Us On A Trip To Pebble Beach

Positioned against a backdrop of ocean waves crashing into one of the most revered golfing destinations in the world, the annual Pebble Beach Food & Wine festival has held true to its original mission. The event isn’t as much a party as it is a celebration of food.  Continue Reading

Create and innovate with beef shank

On average, a side of beef weighs somewhere around 300-400 lbs. When compared to chicken and pork, that’s an awful lot of meat available for consumption. But glance down the menu in most restaurants and you’ll see roughly the same three or four cuts available. Surely there must be more to it than that.  Continue Reading

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

Change the Way You Think About Short Ribs

Imagine a classic braised short rib texture, but with intense beefiness and so much funk it could host its own episode of Soul Train. That’s what we’re talking about. It’s a game-changer in the beef world, and one that invites an entirely new thought process of how to utilize always-delicious short ribs.  Continue Reading

A Force To Be Reckoned With

The word “tender” is tossed around an awful lot in the food world, particularly as it pertains to beef. But unlike it’s closely linked brethren of subjective descriptors, like “succulent,” “appetizing,” or “flavorful”, did you know “tender” is actually a quantifiable attribute with force?  Continue Reading

Rewriting the Culinary Rules, Ohio Style

Long before The Greenhouse Tavern opened on East Fourth Street in downtown Cleveland, Ohio the pedestrian-only strip was already making its mark as the culinary epicenter of the country’s next great revival city. But having recently surpassed its seventh birthday, The Greenhouse Tavern — the flagship and pride and joy of its celebrated chef, Jonathon Sawyer — has …   Continue Reading

Saltgrass Steak House Serves Big, Authentic Texas Flavor

It’s been said that everything is bigger in Texas. Truth be told, most things in Texas are the same size as anywhere else. You see, it’s not size that makes Texas different — it’s just that Texas is more, well, Texan. And if you need an example of that, just walk into any of the nearly 60 Saltgrass Steakhouse locations across Texas, Louisiana, Colorado, Nevada, Missouri, Oklahoma and Florida.  Continue Reading

Rollin’ on The River (and the lake, and more!)

Since opening their first concept nearly two decades ago, restaurateurs Mark and Larkin Hammond and business partner Bob Munnich have built a reputation by meeting their customers where they are … and then blowing them away. Approachability, it should be stated, is the hallmark across the trio’s ever-growing portfolio of restaurants, which started with their two-level, fine-dining-upstairs and casual-dining-downstairs …   Continue Reading

Beef 101: Churrasco Cooking

Churrasco cooking or more simply: cooking via rotisserie over an indirect flame source isn’t anything new. Originating in Brazil three centuries ago, the cooking method is fairly unchanged over the years and, today, it's still the preparation method used in a growing number of popular Brazilian steakhouses.  Continue Reading

Friday Faves: The Dry Aging Cooler

Think of a dry-aging cooler as a giant humidor, where steaks are held on racks in a temperature- , air flow-, and humidity-controlled environment with an aim on evaporating the moisture within the meat, leaving only immense beef flavor.  Continue Reading

Simple Charcuterie for An Amazing Party

When executed properly, a charcuterie board can be every bit as interesting, delicious and memorable as any entrée your kitchen can churn out. For centuries, the practice of making preserved meats (typically pork) that have been salted, cooked, smoked and dried, has been equal parts artistry and taste. When complemented with breads, cheeses and an assortment of other accompaniments, the results could be otherworldly.  Continue Reading

Aubrey’s Is Artfully Delicious

Follow the mountainous stretch of Route I-75 south through southern Kentucky and Northern Tennessee’s Daniel Boone National Forest and you can’t miss the billboard on the hill: Aubrey’s. Real Comfort. Real Food. Real Good.  Continue Reading