Let the chefs and supply chain experts at Beef. It’s What’s For Dinner. inspire ways to increase beef sales for your business. Learn the latest trends in beef, discover new and innovative cuts and explore some new menu inspirations that will help promote beef on the menu or in the meat case.
Chef Gus Martin serves as executive chef of Dickie Brennan & Co, the restaurant group behind Palace Cafe, Dickie Brennan’s Steakhouse, Bourbon House and Tableau, all located in New Orleans’ picturesque French Quarter. While beef is obviously a key staple at the steakhouse, Chef Martin speaks to how beef is important to the company’s business across all its concepts, even with an emphasis on seafood dominant Creole cuisine.
While most think Corned Beef is just synonymous with St. Patrick’s Day, this versatile cut of Beef Brisket offers a variety of unique and delicious menu inspirations that can be featured year-round. For all times of the day and all sections of the menu, use Corned Beef to serve as inspiration for new menu concepts.
The chefs from the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff, were pleased to collaborate with industry partner McCormick For Chefs® & Company. Over the course of a day, the chefs experimented with a variety of beef cuts and McCormick For Chefs® spices, seasoning blends and sauces to create six fresh, innovative and contemporary dishes.
For restaurants it’s important to be able to maximize beef and alcohol sales by actively looking for ways to pair the two through different menu applications. These creative and innovative ways to pair alcohol and beef is something that would resonate well with your customer base.