Certified Angus Beef - Archive (culinary)

2019
March
12,
2019
Chef John Folse has seen more, done more and fed more than just about any other American chef in history.  Cooked for U.S. presidents? Sure. Cooked for popes—in the Vatican? You betcha.  Opened restaurants on three continents, including the ...
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February
27,
2019
Step aside, tomahawk. There's a new jaw-dropper in town! Picture this: you're seated at a table in your town's hot, new restaurant—the one you've been dying to try. In your peripheral vision, you notice a waiter carrying a large platter. You l...
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February
26,
2019
When it comes to barbecue in the Lone Star state, low-and-slow smoked beef is the cornerstone of the menu. For Black's BBQ in Lockhart, Texas, it's all about Certified Angus Beef ® brand brisket, ribs and homemade sausage. "My grandfather always s...
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February
07,
2019
The annual Cayman Cookout, a culinary event like no other, once again welcomed the world's most talented chefs and culinary influencers to the beaches of Grand Cayman and the exquisite backdrop of the Ritz Carlton hotel for a week of culinary excelle...
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February
06,
2019
Often known as "The Legend" of barbecue, Mike Mills recently hosted the 8th annual Whole Hog Extravaganza at his 17th Street BBQ location in Murphysboro, Ill.  The event is renowned within the barbecue community for attracting leaders, who gather ...
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January
28,
2019
While New Orleans owns jambalaya and Alabama names itself the home of "white sauce," Atlanta is a city that thrives as a melting pot, giving residents and visitors a smorgasbord of flavors, ethnic cuisines and our favorite, premium beef. As all eyes ...
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January
15,
2019
When Good Company—the newest restaurant from two of Cleveland’s most innovative culinary minds—opened in the Battery Park neighborhood the second weekend of the new year, it did so with a menu that embraces familiarity. Unlike chefs Brett Sawyer a...
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January
11,
2019
The Certified Angus Beef ® Culinary Center has long been known as a culinary institute, some would even call it a chef's playground. From interactive butchery to extraordinary cusine, The Culinary Center is built to deliver a memorable experience tha...
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January
08,
2019
Long before he came to America from his native Scotland, Chef Simon Brown understood that all cuts of meat should be treated with a certain level of care and respect. “Where I’m from, you use every single cut,” says Brown, the 2008 Scottish Young ...
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January
02,
2019
There are a lot of flowery adjectives that get tossed around when the topic of dry-aged beef comes up. Some food writers would refer to the process as “artisanal.” To others, it’s “old-world” and “earthy.” While most of these descriptors may be en...
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2018
December
18,
2018
When chefs and pitmasters from around the world gather in one place—specifically, the Certified Angus Beef ® Culinary Center in Wooster, Ohio—delicious discoveries and culinary collaboration ensue. Guests from Cleveland to the Carribbean (and beyond)...
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October
18,
2018
The American steakhouse: a classic staple with little variation. Each brick and mortar may provide its patrons a unique option, but it’s not rare for menus to showcase consistent selections of steaks and sides. During a recent trip to the Certified A...
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September
26,
2018
Picture this: Metallica plays hard rock as two tomahawk steaks stand tall, 40 ounces in all. A couple of knives stick out the side and a sword cuts through the centered beef. Etched in the double-bladed battle-axe just behind, customers confirm th...
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September
21,
2018
Chef Tony Biggs has traveled all over the culinary world — experiences that have taken him from cooking on an oil rig in the icy North Sea, to preparing cuisine for royalty in the Middle East, to the Far East, where he spent years learning ancient As...
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September
19,
2018
As an executive chef with Certified Angus Beef LLC, Ashley Breneman hosts chefs, ranchers and industry professionals at the brand’s Culinary Center in Wooster, Ohio. There, chefs and restarateurs experience premium beef at the next level, and apply t...
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August
28,
2018
When you hear Lawry's, you think prime rib. It's a restaurant whose name and reputation is quite literally defined by its signature beef dish: one with plenty of history, legend and tradition. As the saying goes, if it ain't broke, don't fix it. B...
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August
24,
2018
If Chef Tony Biggs’ latest creation hit the plate of unsuspecting patrons in many restaurants, chances are it would be sent back without even taking a bite. But this shock factor is just want the culinary firebrand wants. Through his world travels...
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