Culinary expertise has an added location with the opening of the Certified Angus Beef® (CAB) Education and Culinary Center in Wooster, Ohio. Showcasing the bond between beef and culinary artistry, the day-and-a-half event brought beef producers, popular media, ag media and culinary experts together to share their love of beef and insight of what the future holds for the two ends of the spectrum of beef production and consumption.
While the event obviously featured Certified Angus Beef® in many forms, what it really did was showcase the relationship between culinary artists, beef and the consumer. The opening evening was spent at a “dine-around” in downtown Cleveland, which has become one of the culinary hotspots of the U.S. The area was booming with consumers not afraid to spend a hefty bit of cash on a dining experience. These folks weren’t just eating a meal out, but dining out as the centerpiece of an evening they shared with friends, family and loved ones.
Chefs at both stops (one for appetizers and one for the main meal) were excited to share their craft with us and to explain the inspiration behind their creations. Many times, menu items are crafted out of the availability of seasonal products, a need to meet the changing preferences of consumers or to blend with the restaurant’s concept. The chefs – like the diners – are young, hip, focused and extremely passionate about their craft.
Excerpted from CALF News June/July 2012. By Lisa Bard, Contributing Editor
To view 4 Certified Angus Beef® recipes go to: http://www.calfnews.net/wp-content/uploads/2012/06/CAB-Recipes.pdf