The beef checkoff recently hosted a one-of-a-kind immersion experience to cultivate beef culinary brainstorming with up-and-coming restaurant chain, Tender Greens. The two-day event took 11 Tender Greens chefs through San Francisco’s renowned culinary scene to experience new beef dishes, flavors and cooking methods. The exposure to inspirational foodservice concepts, followed by daily beef brainstorming sessions, was created to encourage addition of more beef dishes on the Tender Greens menu. Many of the chefs returned home and reported trying new beef dishes as menu specials that very same week. Post-event surveys also stated that chefs were looking forward to placing new braised and barbecue beef items on their menus this winter, too.