A little BAM added to the Culinary Federation Conference

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The beef checkoff, through a partnership between the Northeast Beef Promotion Initiative and the New York Beef Industry Council, made a positive impact on the over 400 culinary students, chef instructors and restaurant operators at the 2013 Northeast American Culinary Federation (ACF) Conference held in Verona, N.Y., on March 17-19 at the Turning Stone Resort and Casino.  

Chef Mark Molinaro, New England Culinary Institute and Kari Underly, Range, Inc. Trade show attendees were able to take part in the ‘Mama Mia’ spice bar where they measured and mixed various spices according to a developed recipe that they could then take home to use for the remainder of the winter and upcoming summer grilling season. The checkoff’s BEEFlexible recipes were distributed at the trade show and attendees also had the opportunity to enter the “Best of Beef” basket raffle.  Kari Underly, author of 2012 James Beard Nominated Art of Beef Cutting and founder of Range, Inc., was available to discuss her recently published educational book at the trade show and to sign copies during the conference ‘Meet the Author and Book Signing’ session.

“Partnering together with the ACF for their regional events allows us to connect with chefs from various parts of the region and gain credibility as the ‘go-to’ source of beef information, whether it be branding, cuts, recipes or concerns,” says Jean O’Toole, director of public relations and promotion for the New York Beef Industry Council. “To be that trusted opinion can only be gained with direct contact we get at events like this.”

The beef checkoff also sponsored two 60-minute educational sessions during the second day of the conference. The afternoon session titled “Add a Little BAM to the Classic Beef Ribeye” included a beef cutting demonstration highlighting the Beef Alternative Merchandising (B.A.M) program which was presented by Kari Underly as well as a tandem recipe demonstration presented by Chef Mark Molinaro, CEC,ACE, chef instructor, New England Culinary Institute.  

Underly broke down the ribeye subprimal demonstrating the various cuts available with the classic beef ribeye for foodservice application. The challenge was given to session attendees to think outside the box and explore the variety of opportunities found in the ribeye subprimal with the B.A.M program. Chef Molinaro demonstrated four recipes found on BeefFoodservice.com; The Carpetbag Steak, and the Steaky Situation, utilized the ribeye cap, and the Tender Trio and the Steak and Egg Salad, featuring the ribeye filet.

The evening educational session titled “Savor the Synergy: Beef, Veal and Wine Tasting” informed attendees about how the flavor profiles of beef, veal and wine work in harmony together as well as the fundamentals of food and wine pairing techniques including samples of beef and veal dishes specifically prepared to highlight certain flavors that pair with specific wines.  Mr. John Martini, Owner of Anthony Road Winery and member of the New York Wine and Grape Foundation presented this session and provided the wines for the tasting. 

For more information about your beef checkoff investment, visit MyBeefCheckoff.com.



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