Bites of Inspiration
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) shared a common goal: to build their beef knowledge, and apply it in the kitchen. The jam-packed itinerary featured a gate-to-plate journey with sessions ranging from an Angus farm tour to breaking down a side of beef. To bring it all together, the culinary team brought bites of inspiration at each meal, showcasing the quality and versatility of the Certified Angus Beef ® brand. Among the highlights:
Backyard, Open-Fire Cooking
As open-fire cooking continues to trend, the brand's culinary team joined the fun and unveiled quite the show. From carving stations to self-serve tables, the evening featured an array of sights and bites. Whether it was a steamship round suspended on a tripod, a low-country boil—featuring beef, naturally—done in a bubbling culdron, a smorgasbord of Asian-influenced dishes, or gigantic steaks cooked on the Chapa and Santa Maria grills, carnivores and chefs alike enjoyed an evening of flame-kissed food and fellowship.
- Steamship RoundChef Peter carving the steamship round at one of the carving stations.
- Chapa Grill and Santa MariaThe Santa Maria and Chapa grills made their appearance at the backyard barbecue.
- Backyard BarbecueChefs enjoyed a summer-like evening outside of The Culinary Center in Wooster, Ohio.
- Chef Peter's Low-country Boil
- Tomahawk and Flintstone SteaksBig steaks always wow guests. These tomahawk and Flintstone steaks were grilled and carved.
- Flintstone SteakThe Flintstone steak was created by slicing across the steamship round. Notice the shank bone within the steak.
Taco Tuesday isn't anything new, but "if it ain't broke, don't fix it!" The culinary team showcased premium beef applied in traditional, and new, ways to a variety of favorite Latin dishes. From Chef Peter's famous tortilla soup to street-style tacos to empanadas, feista-inspired flavors were present and plentiful.
Artistry in Action
As the event came to a close, guests were given the chance to test out the array of knowledge gained throughout the previous few days. Chefs were broken into groups, each selecting a steak or roast to build a dish around. Some strategically chose common cuts, hoping their creativity would come from their application. Others used cuts rare in the foodservice realm, producing dishes that may go from "limited time offer" to "customer's choice." Check out their creations!
- Team 1: RibeyeSous vide ribeye cooked in brown butter, beef fat and herbs, served with mushrooms, potatoes and whipped bone marrow.
- Team 2: CoulotteCurry-marinated coulotte, served with tomato conserva, bacon hash and Creole sauce.
- Team 3: Tomahawk Short RibA spiced, Frenched short rib, served with mushrooms, roasted pablano and bacon fat-wilted broccoli.
- Team 4: Clod HeartKorean-style, smoked clod heart paired with a pickled vegetable salad and sweet cilantro emulsion.
- Team 5: Sirloin FlapSirloin flap Bành mí sandwich, served with pickled vegetables, a micro slaw and homemade lime chips.