Tag: chef

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

Go Tell It On the Mountain

When you have a message to spread to the world — one you believe in wholeheartedly and dedicate your life to preserving, promoting and improving — you’re willing to go to great lengths to share your point-of-view. Your mission is fueled by enthusiasm, passion and unwavering resolve. You want to shout your ideals from mountaintops, from sea …   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

A day in the life of a Kansas City chef

The date had been circled on his calendar for some time: April 13. Bon Jovi. A sell-out crowd at the nearby Sprint Center is nothing Alft and his crews haven’t seen before. But Jon Bon Jovi, and the assumed age demographic he would bring to the district, would surely be a boon for business, particularly at Maker’s Mark Bourbon House & Lounge ...  Continue Reading

Cindy Hutson’s surf, turf and trends

Cindy Hutson has been known for a lot of things during her more than two decades as one of the most influential chefs in Florida. Her penchant for utilizing tropical flavors and seasonings in an innovative style has made her a household name, with visitors flocking to her Ortanique on the Mile in Coral Gables, …   Continue Reading

In the Beard House with Chef Dave Martin

He’s put together countless meals, but Chef Dave Martin says putting together a menu for an autumn dinner at the esteemed James Beard House was a task that took time, effort and a good deal of editing. There are many considerations, you see. “I start with what’s in season,” Dave said, “And for me, it’s …   Continue Reading

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

Great flavor, by land and by sea

Surf and Turf. You might think this dish’s glory days are past, but the idea is solid: a robust steak, paired with succulent lobster — twice the protein, twice the flavor, and twice the bounty of the land and the sea. It evokes abundance, celebration and even indulgence.  Continue Reading

Behold the trend-setting strip steak

One strip. Two strip. Dry strip. Rare strip. Wet strip. Grilled strip. Split strip. Bare strip. This one is a little nutty. This tender one is smooth as putty. This one’s raw and finely chopped. This one wee steak she’ll like a lot. Pan fry it in your neighbor’s house. Plate it next to boiled grouse. …   Continue Reading

Exquisite food a Stark reality

Chef Mark Stark opened his acclaimed Stark’s Steakhouse in one of the plummeting economy’s hardest-stricken areas in late 2007. Not far from the epicenter of where the technology boom’s bubble burst in Silicon Valley, Stark and his wife, Terri, chose to weather the storm. What has blossomed since those difficult early days is one of …   Continue Reading

Of vim and vinegar

What do you know about vinegar? How many varieties can you name? Where does it come from? Why does some give your food the perfect touch of … je ne sais quoi? Why do others snap your head back at first whiff? Make no mistake about it … vinegar – even if we know little …   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

Finding perfection in beef bacon

A few months back, I received a note from a friend who spends his weekends dabbling in the kitchen when he’s not up to his ears with seminary work. He experiments — not just with beef, but with an assortment of meats, grains, vegetables, fruits and other caveman cuisine found at our local Buehler’s Fresh …   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

Steaks medium rare and books well done

Though I never fancy myself as much of a writer, I do consider myself an avid reader. In the past few months, I have been making a concerted effort to read food-related tomes, and have been deliciously pleased with the ones I’ve devoured, below. They may make good gifts for the foodie folks on your …   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

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

Steak & Eggs from Bacon

Jeremiah Bacon spent 10 years away from his beloved Charleston, honing his craft and (literally) sharpening his knife in some of the toughest, most intense kitchens in New York City. But in 2010, Bacon had the opportunity to return to the city where he was raised, partnering with Steve Palmer’s Indigo Road Restaurant Group, to …   Continue Reading

Chef Jeff takes the stage

Food, glorious food. We all rely upon it as a source of nourishment. But beyond that, it represents discoveries, connections and memories. In many ways, it can shape who we are, how we view the world, and how we live. It’s central to our stories, sometimes in ways we don’t expect. The power of food, …   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

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

The food will tell you what it needs

“You eat with your eyes first.” It’s a culinary cliché, but one that’s stood the test of time because it’s based in fact. Chefs know that a meal is an experience to be savored by all the senses — not just the palate. Its aroma, texture, and visual presentation all come into play. Chef Scott …   Continue Reading

Winning tastes in paradise

Certified Angus Beef ® brand partners are always impressing our team at brand HQ with their creativity, knowledge and passion for what they do. It’s rare for a day to go by without someone sharing a success story or praise for a member of the brand’s family, thousands strong, which stretches coast to coast — …   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

Boot scootin’ from Texas to Today Show

If you’ve spent any time following us here at GoRare.com or surfed the succulent variations of the Certified Angus Beef ® brand, chances are you’ve been introduced to Chef Rory Schepisi. You may have been a fan of hers since her Food Network Star days. If that’s true, consider yourself ahead of the game. Tomorrow, …   Continue Reading

The long and dusty trail

The dust hasn’t settled and work continues on our project. You know, the one we told you about here and here. It’s exciting to watch the progress. The Certified Angus Beef ® Education & Culinary Center (ECC) is looking more like its namesake with each passing day. Most of the drywall is up, sanded and …   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

Burger chain is smashing success

The official physical home of RARE blog can be found in a town of about 25,000 people halfway between Cleveland and Columbus. It’s a beautiful area. We enjoy the fruits of all four seasons, have access to endless acres of rolling countryside and big city amenities are just a short drive up the interstate. We thought we …   Continue Reading

Meet the chef

Meet Jamie Steinbrecher, executive chef at Okeechobee Steak House in West Palm Beach, Fla. Chef Jamie recently showcased Certified Angus Beef ® brand strip steaks at the Americas Food & Beverage Show in Miami Beach. And when we say showcased, what we mean is … He grilled a tender, juicy Certified Angus Beef ® brand …   Continue Reading

Diary of a recipe tester

We do a lot of cooking around here. Not a day goes by there’s not a chef or meat expert in the company kitchen creating new recipes, or experimenting with cutting and cooking methods. The smells that waft through the office on a near-daily basis are downright distracting. And then there are occasions when the chefs let the …   Continue Reading

On a roll

One of the (many) perks of working with the talented folks associated with the Certified Angus Beef ® brand is the food. Delicious, gourmet, innovative, glorious FOOD. I wouldn’t be too eager to serve as a guinea pig if I worked in the medical field, but my co-workers and I are happy to oblige our …   Continue Reading

Back-to-school dinner dilemma solved

For our family, school starts Aug. 24. I’m not going to lie, I’m excited. As someone who’s generally very schedule-oriented and a big planner, I happen to prefer the more structured timeframe the school year brings. Maybe I’d like the long and lazy days of summer more if I had a couple months off to …   Continue Reading