Two Chefs and A Rancher, Trading Places

Twenty-three miles. That's the difference between this rancher and these chefs. Twenty-three miles separates pasture and professional kitchen, yet it’s rare for these separate ends of the same beef spectrum to meet in the middle. They shoulder their own responsibilities with precision and pride, confident the other guys — and everyone between — will uphold his end of the table.  Continue Reading

On the road again

Our chefs enjoy the kitchen immensely … creating recipes, combining flavors and appreciating the sizzle of mouthwatering steaks on the grill. But it’s not all fun and games … This morning Chef Michael Ollier was at NBC in Bismarck, North Dakota. He’s preparing to tantalize viewers and wow morning show hosts with amazing steaks and …   Continue Reading