Author: Jennifer Kiko

Jennifer lives on a rural route with her husband, kids, horses, cows and faithful Labs, Cash and Carter. She's an aspiring foodie and enjoys making good food for great friends. She lives next door to a winery, plays the piano, and admits to growing too many tomatoes.

The National Chef

Meet Peter Dale of The National in Athens, Ga. He’s passionate about beautiful food and premium ingredients, and enamored with the city he calls home. My Athens — a photo gallery to benefit Habitat for Humanity, came from Chef Peter’s desire to unite people in celebrating aspects of art and culture in Athens. That affection isn’t limited to …   Continue Reading

Wanna rock and roll all night

When the Certified Angus Beef ® brand heads to Cleveland with 160 or so friends, it’s bound to be a tasty adventure. Events like these are always much more than … It was a very special evening … we celebrated our Specialists. The 2013 Specialist Seminar, Feb. 27-March 1 in Cleveland, is the place to be for …   Continue Reading

The Big Q and A

If you’re a facebook fan or twitter follower you may already know we spent last weekend in the fun and the sun of South Beach, Miami. The Food Network South Beach Wine & Food Festival is not for the faint of heart, nor for the calorie-counting connoisseur. The event is a giant epicurean adventure brimming …   Continue Reading

Dinner for your dearest

After years of research, I have determined the ideal Valentine's Day offering is not a box of chocolates, nor a perfectly composed poem — or even a new power tool. My beloved would be over the moon if, instead of platitudes, I served him a sizzling hunk o' boeuf.  Continue Reading

From Aruba with love and local cuisine

“Tell people you’re going to Aruba to do a Certified Angus Beef ® brand Texas barbecue promotion at the Renaissance Aruba Resort, and all they hear is, ‘I’m going to sit on the beach in Aruba for a week’!” Such was the case for Chef Scott Neuman of Portland’s ¡Oba! Restaurante. And though he didn’t have …   Continue Reading

Snacks, apps & steaks for a SUPER game

I could make that mighty fine sandwich … I’ll need great buns, of course … and olive oil for sauteing slices of onion and pepper, maybe minced garlic, too. When the veggies are tender I’ll drop slices of roast beef into the skillet and season with salt, pepper and spicy heat. Toast the bun and …   Continue Reading

Setting our sights on Grand Cayman

Jetting off to the Cayman Islands sounds like a glamorous endeavor, but serving up impeccable meals and pleasing vacationing palates is no easy task … unless you’re in the company of Chef Scott Popovic and friends. Chef Scott participated in the Cayman Cookout again this year. The annual event is hosted by celebrity chefs Eric …   Continue Reading

RingSide seats for great steaks

Choosing the perfect steak — at the grocery store or your favorite eatery — may seem like a daunting task. There are cuts to choose and cooking methods to consider. You may even find yourself staring at the options and wishing for an expert’s advice. Thanks to RingSide Steakhouse in Portland, a group of folks …   Continue Reading

Mythbuster Monday: Prime Rib

Prime rib is considered the grand champion of beef roasts. It’s known for its rich flavor, juicy tenderness and majestic appearance. It’s also heralded for being among the most tender beef cuts. With its fine-grained texture and generous marbling, Prime Rib is certainly a treat to eat. But did you know … ‘Prime rib’ does …   Continue Reading

Kid-friendly weekend recipe

If you have children you know it’s often a challenge to put food on the table that they will actually eat. Sloppy Joe sandwiches are always a winner in our house. This recipe — served on a soft pretzel bun — is not only tasty but a fun way to involve your kids in the …   Continue Reading

From the heart

Editor’s note: This post was written by Steve Suther, director of Industry Information, Certified Angus Beef LLC. A great chef starts with the calling. His heart knows before his head what his hands enjoy. Chef Livio Ferigo is a Bermuda legend, 20 years after coming here from his native village in northern Italy. He grew up …   Continue Reading

Best Bites of 2012, part two

Our walk down memory lane continues. Read part one. June We slid into Culintro with culinary conversations and yeah, those sliders were awesome! June also saw cattle in the vines and a grilling showdown of gastronomic proportions that had one nation (and our chefs!) divided. July We discovered Two Rivers in Baltimore … … and …   Continue Reading

Best Bites of 2012, part one

It seems only right to remember our 2012 journeys before diving into new adventures and 2013. The past 12 months have been busy — we’ve traveled far and near, met fabulous people and tasted amazing dishes from extraordinary chefs! January We met up with Chef Cindy Hutson and learned more about her cooking philosophies and …   Continue Reading

Beef for days of diamonds or stones

  Some days are diamonds … … and some days are stones. Sometimes you feel like a fanciful meal with all the trimmings, and sometimes it’s just as nice to enjoy comfort food curled up on the couch. Whether you prefer linen napkins or paper towels, there’s a place to turn when it’s time to …   Continue Reading

Creating traditions with Chef Michael Ollier

Editor’s note: this post submitted by Chef Michael Ollier We all have ideas of what Christmastime should be. Some of you probably spend the season baking and shopping for presents. Others may decorate with strands of colorful lights, attend church services, or deliver goodies to friends and neighbors. My wife, Anne Marie, was a professional …   Continue Reading

Sweeten your holidays

Anthony Vidal, Hash House A Go Go corporate chef, is famous for flavorful food like his over-the-top mashed potato burger. His seasonal ideas are mighty tasty, too. Chef Anthony recently told us how his family adds a touch of sweetness to holiday celebrations. It’s a story that involves cranberries, brown sugar and a griddle … yum! Chef Anthony …   Continue Reading

Thank Full

Happy Thanksgiving to you and yours! We wish you a day of fabulous food, bountiful laughter and the blessing of family and friends! And we found this fun place mat printable here, just in case you need a cute idea to spruce up your Thanksgiving table. Enjoy!  Continue Reading

Now that’s trendy

We called it “Restaurant Week in Wooster” though it was an unofficial reference with little meaning beyond our kitchen door. We invited a group of folks to visit us in Ohio — a cross-section of individual restaurateurs, corporate chefs and academia. We wanted to pick their brains and teach ’em a thing or two about …   Continue Reading

A Thanksgiving Two-Step

Let’s talk turkey beef for Thanksgiving. We all know the classic holiday table includes a fowl centerpiece that has been lovingly roasted for hours and hours by Grandma, or perhaps you. Uncle [insert name here] has perfected the art of bird carving. Aunts arrive with steaming pans of stuffing, green bean casserole, baked corn and sweet …   Continue Reading

Spooky Spiders and Ground Beef Biscuits

Spooky Spiders Ground Beef Biscuits Ingredients 1/2 pound Certified Angus Beef ® ground beef 1/2 package taco seasoning 1/2 cup water 1 16-ounce tube home-style refrigerated biscuit dough Ketchup 1/2 cup Shredded mozzarella or cheddar cheese 16 sliced black or green olives 32 pretzel sticks Instructions 1. Cook ground beef and drain excess fat. Add taco …   Continue Reading

Bone in or out?

To be or not to be, that is the question. And though I’m sure Hamlet wasn’t pondering beef at the time, Shakespeare’s famous line applies to today’s topic and Dr. Phil Bass, meat scientist. Dr. Phil is in our proverbial hot seat fielding questions from readers. A gentleman named Cesar has a bone to pick with …   Continue Reading

Short rib-stuffed acorn squash

Last year about this time we were testing recipes and enjoying some very tasty treats. One of our new recipes  featured acorn squash stuffed with short ribs, vegetables and rice. Oh, and the recipe turned out to be amazingly delicious. So good, in fact, that we thought we’d share it again this autumn … it’s …   Continue Reading

Magical Mushrooms

It’s National Mushroom Day and while I love a good pie topped with — among other delights, mushrooms — these tasty fungi possess much more than pizza-topping properties. They’re good in almost every dish, especially those with tender, juicy beef! Whether you saute them in bourbon and butter to top your steak, add them to …   Continue Reading

Conversation starters

We all want to know more about the food we eat — and whether we prefer to dine on T-bones or tofu, the back story has become increasingly important. We want to know the who, when, where and how of the food on our plate. But turn the tables and be the person growing, raising or producing food. How do you engage shoppers, chefs, grocery stores and anyone else who questions the origin of their edibles?  Continue Reading

Out for a {taste} drive

Imagine a large exposition-style room abuzz with the sights and sounds of hungry people feasting. They’re sampling the latest, greatest and tastiest Certified Angus Beef ® brand convenience items — selections like corned beef, Prime roast beef deli meat, ready-made burger patties, country-fried steak and pre-cooked strips of tender, juicy beef. Where to start? At …   Continue Reading

Step inside The Greenbrier

The weather is beautiful, the hotel is grand and the company we keep? Absolutely divine. We’re fortunate to celebrate the past year with our partners and friends in a unique setting like The Greenbrier Resort. It’s an amazing place … brimming with vibrant colors, contrasting patterns and secrets acquired in a 230-year history. The event …   Continue Reading

Elegant eats in an amazing retreat

We’re spending the week at The Greenbrier Resort in White Sulphur Springs, W.Va. Our annual conference is a celebration of achievements, a time to applaud our partners’ successes and look forward to the future. We hope you’ll come along with us … We’ll take you into the historic retreat and showcase its elegant rooms and …   Continue Reading

O Canada’s best burgers

You could tell me you’re not salivating at the sight of that beefy, bacon-y goodness on a bun, but I won’t believe you. It’s human nature. Our taste buds thrill at the sight of good food. They tingle with joy at the sharpness of cheddar cheese and crisp, salty bacon. A bite of dill pickle …   Continue Reading

The Doctor Is In

As promised, our very own meat therapist scientist, Dr. Phil, answered some of the questions you asked us on Facebook and Twitter. Austin writes to us on Facebook to ask … Say it does rain again one of these days and I’m forced into the kitchen with my steak, what is the best way to …   Continue Reading

Labor of Love

Beer-marinated Flank Steak … makes for a luscious Labor Day picnic recipe. Trust me. You will not be disappointed. Flank steak is a lean, extremely flavorful cut of beef. It’s often used for fajitas, but it can easily become the star of the show if you marinate, then grill. Flank steak should be sliced thin against the …   Continue Reading

Great minds think alike

Charcuterie is a culinary specialty. It’s the art of turning preserved food into tasteful and decorative displays. Originally, charcuterie referred to the creation of salami, sausages and prosciutto. Today it encompasses a variety of preparations including salting, cooking, smoking and drying meat. The delectable spread, above, was prepared by Certified Angus Beef ® brand Chef Kyle Miller at an Education & Culinary …   Continue Reading

Beef & Jalapeno Poppers

It’s Friday. What could be better than a tasty weekend treat with vim and vigor? These Beef & Jalapeno Poppers are delish. Watch out, though. They disappear quickly! Jalapeño Beef Poppers Yields 42 2 pounds Certified Angus Beef ® ground chuck (Learn more about this cut) 12 ounces shredded cheddar cheese 6 jalapeños, seeded and minced 1 …   Continue Reading

Let’s play 20 questions

What is it you want to know? What is it you want us to explain? What is that one thing that stumps you every time you stand at the meat case or fire up the grill or grab your steak knife? We’re putting Certified Angus Beef ® brand meat scientist, Dr. Phil Bass, in the …   Continue Reading

Where’s Kansas?

Editor’s note: This post was written by Malorie Bankhead. She is spending her summer interning with the Certified Angus Beef ® brand’s public relations team. In the third grade, I was affectionately referred to as “Dorothy” by my peers because I played the lead role in my elementary school’s production of The Wizard of Oz! Who …   Continue Reading

Masters in training

“I am a knowledgeable source of information.” “I can make suggestions. I can teach.” “I am the source my customers need to succeed.” Those statements were made by participants in an interactive learning experience at the Certified Angus Beef ® brand’s Education & Culinary Center in Wooster, Ohio. Food service professionals are participating in the …   Continue Reading

Project runway

Editor’s note: This post was written by Malorie Bankhead, who is spending her summer interning with the Certified Angus Beef ® public relations team. While we’ve all been known to throw a little flare in our style, have you ever tossed a little fashion on your plate — your dinner plate that is. I’ve had …   Continue Reading

The Games we will play

The weekend has arrived and with it opportunity for fabulous flavors, good friends and Olympic endeavors. Tonight’s 2012 Olympics opening ceremony airs at 7:30 p.m. EDT. My family will tune in with loud cheering — for the athletes and the great food I plan to prepare. Nothing says summer around here like freshly grilled steaks. Tonight I’ll …   Continue Reading

Paradise by the BBQ lights

Palm trees … white sandy beaches … barbecue and bubbly. Think lifestyles of the rich and famous on a tropical island. It’s enough to make anybody smile. Our own Chef Scott Popovic spent Independence Day at Peter Island Resort & Spa, the largest private island in the British Virgin Islands. He was surrounded by breathtaking …   Continue Reading

Frankly speaking

Editor’s note: This post was written by Certified Angus Beef ® brand Chef Michael Ollier. There’s a holiday for everything these days, including the humble frankfurter. July is National Hot Dog Month and National Picnic Month. Add beautiful weather and there’s more than enough reason to celebrate outdoors. For me, an affair to remember begins and ends with great food. It’s the …   Continue Reading