Strawberry Pasta Salad
Sweet strawberries and sesame seeds tossed with pasta. Cranberry Walnut Potato Salad
Tart cranberries and crunchy nuts kick this potato salad up a notch! Meatball and Zoodle Salad
Beefy taste with zucchini noodles! Yankee Doodle Noodle Salad
…and they called it macaroni. Salad that is! Crunchy colorful veggies and pasta. Cobb Salad Bar
Chicken with all the fixings! Guests can make their own salad from chicken, egg, bacon, tomatoes, cheese and more! Smoked Brisket Potato Salad
Tender smoked beef, potatoes, crisp radishes and bright green onions drizzled with a smoky-sweet mustard vinaigrette.
This post is sponsored by Certified Angus Beef® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
I recently attended a Chef Summit at Certified Angus Beef® brand Headquarters in Wooster, Ohio. The 3 day event brought together chefs from across the United States and Canada to learn about Certified Angus Beef® brand philosophy of farm to table accountability.
“From the Angus cattle ranchers dedicated to raising the highest quality beef to the consumers who rely on theCertified Angus Beef® brand for quality, it’s about partnering for success.”–The Certified Angus Beef® brand team.
From ranch…
to science-based specifications…
and onto the consumer table.
I was lucky to share this adventure with fellow bloggers, Alexis and Chris Grove from Nibble Me This and David Dial from Spiced.
I never feel like a visitor at the Certified Angus Beef® brand Culinary Center. Even when we ham it up for the camera!
We also got to tour the headquarters, kitchens and production areas where Certified Angus Beef® brand Facebook Live gets filmed!
Forty years of history here!
Back at Culinary Center, we got to spend a hands-on session in the Meat Lab with Meat Scientists, Carson Rogers and Diana Clark. They made breaking down a side of beef look easy. Not exactly so!
Here Carson explains the ways inspectors grade the carcass.
The purpose of the lab session was to demonstrate how economical Certified Angus Beef® brand can be for the chefs to use. We learned about which cuts come from which areas. Better ways were offered to use those cuts and eliminate waste.
Here Diana explains preparing brisket for the smoker.
This Osso Bocco style was fashioned from a beef rib. These were cooked low and slow and made fabulous tacos for lunch!
We also were treated to these Certified Angus Beef® brand appetizers and beef sausages.
One of the highlights of my trip was a visit to the Atterholt Farm. This farm is run by brothers Aaron and Mike Atterholt and their wives, both named Mandy!
The Atterholt Farm is a breeding farm that sells cattle for sire. Here Aaron explains how cattle are rated and registered to qualify as Certified Angus Beef® brand.
This calf named Frederick needed to be bottle fed and eventually will return to the herd. Murphy the family dog keeps him company every chance he gets.
Hay is stored in these plastic row covers to get cattle fed through winter.
Back at the Culinary Center is was time for the Chef Cook-Off!
It was great seeing Chef Tony Biggs again! He was one of our judges for the Chef Artistry in Action Contest!
Here was our entry. A Coulotte steak with pickled blackberries, shaved onions, peppers, micro radish greens and bathed in beef suet.
Check out this beef belly! All the entries were so creative!
Of course we sampled every entry!
After lunch it was time to head home.
Thanks Certified Angus Beef® brand for a wonderful experience. Happy 40th year anniversary for bringing us #BestAngusBeef from dedicated ranchers to our tables!
Chai Tea Shushies cool you off in a healthy way! High in antioxidants, digestive aid and an Anti-inflammatory. Enjoy a glass for #NationalIcedTeaDay !
Today Festive Foodies are celebrating Iced Tea for National Iced Tea Day! thank you Heather from Hezzi-D’s Books and Cooks for hosting our event!
Iced tea refreshes us on the hottest of days. It’s a simple drink to customize any way you want. You can add fruit, sweetener, alcohol or drink it plain. Caffeine or decaf you pick.
Chai tea blends start with black, green or oolong tea and add warm spices to the mix. Spices like cinnamon, ginger, cloves, black pepper and cardamom enhance the health benefits from this delicious treat.
I am not a health care professional. Individual health benefits from Chai tea ingredients are documented on health care sites or ask your family doctor.
I love the taste!
For my Chai Tea Shushies, I left out the milk. Milk is usually served with Chai tea. You can add it if you like. Try mixing it up with almond milk, soy or rice milk. it will freeze a bit differently than plain tea without milk. Try it both ways and let me know what works best for you!
This post is sponsored by Certified Angus Beef® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Smoked Brisket Potato Salad serves tender smoked beef, potatoes, crisp radishes and bright green onions drizzled with a smoky-sweet mustard vinaigrette.
Summer means getting outside. I love summer so much I hate to come indoors. Even cooking takes on a different atmosphere.
I discovered the joy of grilling a few years ago. Yes, I’m a late bloomer when it comes to firing up the grill. I give the Chefs at Certified Angus Beef® full credit for inspiring me to give it a go.
If you grill, you totally get what I mean. First steak sizzling on the grill and I was all in!
Since then I’ve grilled many steaks, burgers, chicken, kebabs, veggies and fruit. Grilling adds a layer of flavor that you control. Marinades and rubs enhance meat and add to the char. So good!
Another way is to add a bit of wood to the fire. Gentle smoke adds subtle flavor to meats. Different kinds of wood give off different tastes. Popular varieties are hickory, mesquite, applewood and cherry.
I found I liked the taste of smoked meats. I was ready for the next step. I bought a portable smoker.
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I admit I’m new to smoking meats. There are a few rules to achieving the “smoke ring” which is a coating formed by smoke penetrating the outer crust of the meat.
Here’s a video from Certified Angus Beef® brand that explains the process.
Here’s why you remove the bone before smoking brisket.
Smoked brisket is the ultimate smoked beef. You can slice it for sandwiches or shred it for barbecue.
Of course it also makes a great salad.
Visit the Certified Angus Beef® brand website for more tips, instructional videos and recipes.
Follow Certified Angus Beef® brand on social media for news, contests, recipes and more including live Facebook events! Facebook | Instagram | Pinterest | Twitter.
Join the conversation with other beef and recipe enthusiasts, and get great tips and tricks in the Certified Angus Beef ® Kitchen Facebook group.
See you there!
