Tag: Certified Angus Beef

Me and Charlie Talking

Editor’s note: This post was written by Malorie Bankhead, who plans to spend her summer interning with the Certified Angus Beef ® public relations team. The first weekend of my internship … I traveled to Hopkinton, Mass. (near Boston) for the grand opening of the 130th Price Chopper store. Consumers, who were more than eager to visit …   Continue Reading

Meet Mal the Beef Gal

Hello Certified Angus Beef ® brand enthusiasts! California native, Malorie Bankhead, here — certifiably excited to be the newest member of team Certified Angus Beef! A few of you may be familiar with my blog and twitter handle. My social media pen name, so to speak, is Mal the Beef Gal. This summer I have …   Continue Reading

Cattle In the Vines

Wine flights are common in wine country and you’ve probably participated in your own tasting at an elegant restaurant or local vineyard. Multiple wines are served — anywhere from three to five to 50 — and you sample, compare and make note of their characters. Each wine gets the old see, swirl, sniff, sip and savor test. …   Continue Reading

Culintro

Nooo, it’s not the latest dance craze, popular exclamation or neighborhood eatery. Culintro is a call to action of sorts — an eclectic gathering of chefs, food and great conversation. It’s networking at its best for restaurant, culinary, food and industry professionals, and it’s taking New York City and San Francisco by storm spoon … …   Continue Reading

Making his mark

Mention the name “Maker’s Mark,” and any seasoned post-21-year-old will divert their thoughts to smooth, full-flavored Kentucky bourbon that’s a staple on the shelf of their favorite watering hole. That is, of course, unless you’ve sampled Chef Zac Alft’s wares at the distillery’s fine dining Bourbon House & Lounge, located in Kansas City’s ultra hip …   Continue Reading

Tasty Tuesday Lime and Avocado Beef Wraps

Lime Avocado and Beef Wrap 1 pound Certified Angus Beef ® flat iron, grilled and thinly sliced 1 lime 1 avocado 1 cup sour cream 1/4 cup chopped cilantro 1/4 teaspoon cayenne powder 1/2 teaspoon freshly ground black pepper 4 flatbread or tortilla wraps, green if available 2 green onions, thinly sliced 2 cups loosely …   Continue Reading

Home on the range with an MBA

It’s not every day the average Joe makes a to-do list that includes fix windmill, plant corn or bottle feed a calf. It’s not a typical day for most meat sales folks, either, but that’s just what happened one fine day in cattle country. The Certified Angus Beef ® brand invited 25 beef sales men …   Continue Reading

Texas to the bone

Ask most chefs about the inspiration that led them to their chosen profession, and many will wax poetic about their childhood, spending time in the garden, cooking with mama or grandma, and reminiscing about the smells and tastes that take them home. Not Ric Rosser, though. No, the man who oversees the iconic Texas restaurant …   Continue Reading

Spotlight on Chef Rory Schepisi

You’ve probably heard of Amarillo but Vega, Texas might be a bit of a geography lesson. Situated on historic Route 66, Vega is a small blip on the map. It’s far from being a one-horse town, though, and it boasts a pretty popular eatery, too: Boot Hill Saloon & Grill, the creation of Chef Rory Schepisi. …   Continue Reading

Spotlight on Chef Howard Kleinberg

If you’re a foodie, you know that name from somewhere, don’t you? Here’s a hint: Let’s just say he’s a Top Chef — in every sense of the words. Chances are you’ll remember Kleinberg as the outspoken, brash, bald-headed culinarian from Season 3 of Top Chef, where his diverse cuisine and penchant for saying exactly what’s …   Continue Reading

Celebration part two: Grand Opening

We visited Cleveland and dined around town, feasting on amazing food and great conversation. We grabbed our knives and practiced beef-cutting skills. We traveled to a local farm to see how Angus cattle are raised. It was a whirlwind tour highlighted by exquisite food, amazing chefs and a never-ending buffet of information. What a way to celebrate …   Continue Reading

Out standing in the field

We ventured to a home where Angus cattle roam … where the calves and the butterflies play. Seldom was heard a discouraging word, and the skies were blue and brilliant all day. Rod Ferguson and wife, Laurie, are the owners of Chippewa Valley Angus Farms in Rittman, Ohio. The Fergusons welcomed a group of food …   Continue Reading

Celebration Part One: dine around town

Food is emotional … and whether you’re dining in a restaurant, preparing a home-cooked meal or growing the actual ingredients on a farm, ranch or in a small garden, you have some sort of attachment to the process. Over the weekend, Certified Angus Beef ® set out to create a culinary experience like no other. …   Continue Reading

Chef Scott Popovic: the man behind the menu

There will be a grand celebration this weekend — the official and public grand opening of the Certified Angus Beef ® Education & Culinary Center in Wooster, Ohio. Things culminate on Saturday night with a grand meal featuring courses prepared by some of the country’s notable chefs, including talented Certified Angus Beef ® corporate chef, Scott Popovic. He’s …   Continue Reading

Flavor on the side

To get this … A perfectly grilled, tender and juicy, bursting-with-flavor cowboy-cut ribeye steak, you have to cut a steak from the finest Angus beef — beef that offers premium quality and loads of marbling. You’d have to choose a raw steak that looked a lot like this … A shipment of fresh Certified Angus …   Continue Reading

A week in Aruba

It’s not every day a chef from Cincinnati cooks in a kitchen in Aruba, but that’s exactly how Chef Michelle Brown spent the week. L.G. Smith’s Steak & Chop House at the Renaissance Aruba Resort hosted Chef Michelle for a series of educational seminars. And while she was there, she helped them launch a new menu. …   Continue Reading

Hurry to Hodge’s in Downtown Cleveland

Nothing floats my boat and trips my trigger like spectacular food and awesome interior design. When those elements combine with urban vibes, rustic flair, down-home hospitality and the charisma of local community … I’m pleased as punch. I had the pleasure of attending an evening open house at the new Hodge’s restaurant in downtown Cleveland. …   Continue Reading

Let them eat cake

… and we did! We celebrated good times — and a couple of recent awards — to the tune of Kool & the Gang and three tiers of sweet indulgence. You know we’re about mouthwatering Angus beef, tasty recipes and all things cool and culinary. What isn’t always apparent is that our enthusiasm and integrity …   Continue Reading

Spring into flavor with fresh herbs

Today is the first day of spring! It’s officially here … and here in Ohio, spring has most definitely arrived (though you never know when snow flurries will fly!). There are buds, blooms and vibrant daffodils every which way I turn, and I’m itching to get my fingers in the dirt. Time to plant the …   Continue Reading

On the cutting edge

Remember, Ginger Rogers did everything Fred Astaire did, but backwards, in high heels. * * * * * Remember when Julia Child was the exception to the rule — a rare female chef holding her own in the culinary kingdoms of the masters: James Beard, Paul Prudhomme and Graham Kerr? Not the case today, at least …   Continue Reading

Big award in the Little Apple

Just imagine, if you will, how many restaurants across the nation serve beef. It’s got to be a pretty enormous list, ranging between every fast-food outpost with a 99-cent burger on the menu, to the finest white tablecloth venues in the swankiest resorts — and everything in between. Now, imagine what it must feel like …   Continue Reading

Something Special

We’ve had a lot going on lately here at Certified Angus Brand ® headquarters, and frankly, we couldn’t be more excited. (Did I say a lot? I meant, A LOT going on!!) You’ve had the chance to read about several of the exciting events of which we’ve been a part, including our recent Carnivore’s Delight dinner …   Continue Reading

Fort-ifying our brand

One look at this castle and I’m humming Adele’s Rolling In the Deep and stomping my feet in a fever pitch of my own. This sandy work of art signifies a lot more than a trusted brand and the product it represents. It showcases the people who make it possible … family farmers and ranchers, …   Continue Reading

Ribbon cuttings and cleavers

This story began back in September when we decided if we build it, they will come. And so the process began — transform the 7,000-square foot building next door into an Education & Culinary Center. A grand opening is scheduled for May, but this past week we invited the Chamber of Commerce and a couple hundred of our …   Continue Reading

South Beach Or Bust

source source Shocking … the word to best describe the differences between February spent in Massachusetts and February in Miami’s South Beach. One lucky lady will soon make the shocking discovery. When Christy B. of Bridgewater, Mass., found out she’d won a trip to the Food Network South Beach Wine & Food Festival presented by FOOD …   Continue Reading

Face of the mad meat scientist

To accurately describe Dr. Phil Bass, take two minutes and complete the following exercise: Empty one packet of Pop Rocks candy into a small Styrofoam cup. Add one shot of espresso, two cups of Mrs. Butterworth pancake syrup and a Ghost chili pepper. Shake well. Set cup on fire. Sprinkle with gasoline. There has, perhaps, …   Continue Reading

Turn on the Water Works

source Spend any time in Philadelphia and you’re bound to encounter Chef Darryl Harmon. Be it in newspapers, magazines, television or Internet, the executive chef at the highly acclaimed Water Works Restaurant & Lounge is in high demand on the local food scene. And Philadelphia, it should be noted, is regarded as one of the …   Continue Reading

Follow the leader

We’re cooking up something tantalizing here at Go Rare and we’d like you to come along on our virtual adventure. Wanna know more? It involves beef … tender, juicy, tantalizing Certified Angus Beef ®. Stay plugged in to GoRare.com in the coming weeks for more!  Continue Reading

The Cayman chop

You’re looking at a tray of Certified Angus Beef ® brand Natural tomahawk chops ready and waiting for the grill at the Barefoot BBQ. Somewhere on a Cayman island beach men, women and celebrity chefs are digging their toes in the sand and savoring the Caribbean’s most fantastic flavors. Chef Scott Popovic is attending the …   Continue Reading

Cayman Cookout

While we’re in Wooster settling in for what looks to be the first real snowstorm of winter — odd for Ohio — Chef Scott is enjoying the sand and sun of the Caribbean. He join the likes of chefs Eric Ripert, Anthony Bourdain and others, for a weekend of food, wine and the natural beauty of …   Continue Reading

The making of manicotti

Our chefs are always creating new recipes to showcase Certified Angus Beef ® brand cuts. Every recipe goes through an initial development stage and sometimes they ask fellow staffers to take it for a test drive.  It’s almost like takeout … except you’re required to cook it yourself. They send you home with a recipe, cooking instructions and …   Continue Reading

New Year’s revolution

It’s a new year. No doubt many people will resolve – again – to make weight reduction their No. 1 goal. It’s a noble endeavor, but anyone who’s been there and tried that knows it doesn’t always go as planned. How about focusing on a different type of reduction this year? Consider making a “reduction” in the culinary …   Continue Reading

Chef Michael’s party plan for all ages

How does a chef plan a New Year’s Eve party when both adults and children are involved? We asked Certified Angus Beef ® brand Chef Michael Ollier to describe his strategies for the last and first party of the year. Q: Do you prefer appetizers, tapas-style meals or a complete dinner? A: It depends on the venue. …   Continue Reading

New Year’s Eve ideas from the chef

How does a chef plan a New Year’s Eve party? It depends on the individual, of course, but here’s what Certified Angus Beef ® brand Chef Scott Popovic had to tell us about his upcoming holiday celebration. Q: What three things should be on every New Year’s Eve party food table? A: Great beef, something refreshing and …   Continue Reading

Mess with Texas and get the boot

With a population of 936, the Texas town of Vega isn’t exactly the first place you’d consider for a world-class meal from a celebrity chef. Of course you wouldn’t be reading this if it wasn’t. Vega, situated on historic Route 66, is home to Rory Schepisi, a born and bred Jersey girl who came to town …   Continue Reading

Gather ye spices while ye may

Struggling to find the perfect gift idea for the person who has everything? By George, we’ve got it! The ideal gift … and it won’t rub anyone the wrong way. Make spice rubs for steaks and roasts. Gather some pretty plastic or glass bottles — heck, even a zipper-locking bag will do the trick. Then stir together your …   Continue Reading

Meet Chef Michael

Michael Ollier’s philosophy on cooking can be boiled down to two simple terms: quality and seasonal. Classically French trained at one of Cleveland’s iconic fine dining establishments, Parker’s New American Bistro, Ollier learned early on in his culinary career the benefits of using not only the highest quality ingredients from those who produce the best, …   Continue Reading