Tag: wine

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

I’d Like To Propose A Roast

Yes, a roast! A big, beefy, flavorful roast that’s sure to be a highlight of your holiday table. One that’s cooked to perfection, with a flavorful crust and juicy center that’s destined to make your guests “ooh” and “ahh.”  Continue Reading

Food, Wine and Winning Recipes

Food bloggers give new meaning to the phrase ‘Play with your food’ (sans Don’t). In fact, these tasteful folks encourage it! And they’re not afraid to stand on their chairs at a celebration dinner to photograph the featured dish and share it with the world! We met all sorts of foodie folk at the 2015 Food …   Continue Reading

How to Make Wine Braised Short Ribs

ometimes you want a fancy meal, sometimes you want comfort food. This recipe fits the bill in both cases. Red wine-braised short ribs are rich and decadent, but they're also rustic and hearty. Serve with homemade mashed potatoes and your favorite green veggie, and you have a mouthwatering meal that will appease any and all hunger pangs.  Continue Reading

Finding comfort in the kitchen

You would think that after decades of practice (no, I’m not going to say how many!) I would be used to the realities of wintertime in a Northern state. Alas, this is not the case. Those who are nearest and dearest to me will attest — my mood is directly correlated with the temperatures. When …   Continue Reading

Meeting of the minds

Perhaps it wasn’t your typical “girls’ night out” celebration, but it was an entertaining few days, nevertheless. Board members from the American Angus Auxiliary convened in Wooster this weekend for meetings, education and beefy conversations. The American Angus Auxiliary supports the endeavors of the American Angus Association and members across the country. The Auxiliary awards …   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

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

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

The best of Best of the Best

Under cover of crystal chandeliers and electric blue lighting at the Fontainebleau Miami Beach hotel, guests entered Wine Spectator’s Best of the Best, a highlight of the Food Network South Beach Wine and Food Festival. It’s the most expensive of the festival events, at $350 per ticket. Sysco Specialty Meats partnered with the Certified Angus Beef …   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

Signature steer

Can he have your autograph? That’s the question we asked the chefs at last night’s “food extravaganza” — officially titled Wine Spectator’s Best of the Best sponsored by Bank of America. The evening was a combination of the best chefs and best wines in the country. And “Porter” here — as in Porterhouse — attracted …   Continue Reading

Autumn in New York

What could be better than fabulous wines, exquisite tastes and the company of fabulous foodies! Our team — including Mary McMillen, director of Marketing (left) and Barb Burd, marketing manager, traveled to New York last week with meat scientist Dr. Phil Bass and Chef Michael Ollier. The men in white made quite an impression at the  New …   Continue Reading

The chilly cheese guys

Aside from beef and beer I’ve got a real soft spot – or many soft spots if you catch my drift – for cheese. I love cheese. I love it in the block and shredded form. I love it in the crumbly form. I love it in the neat little individually wrapped slices. I even …   Continue Reading