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4/26/2007 - New York Culinary School Features Premium Hereford Beef

When students at New York City's Institute of Culinary Education attended the “Beyond Steak Class”, Vande Rose Farms Premium Hereford Beef was the center of attention.

“The aspiring students who take these classes obviously love to cook, and appreciate quality ingredients,” says Steve DeBruin, Vande Rose Farms CEO. “We’re proud to provide our Premium Hereford Beef to the Institute so students learn with the best beef available.” 

The two-hour class, titled “Beef Beyond Steak: The Ultimate Carnivore Cookery,” was taught by Josh “Mr. Cutlets” Ozersky, author of Meat Me in Manhattan: A Carnivore’s Guide to New York (2003) and editor of Grub Street, New York Magazine’s online food blog. Ozersky walked students through the glory that is the beef carcass. He talked about the different muscle groups, the best ways to cook each part of the carcass, how they are broken down during the butchering process and how student chefs can impress their friends by talking muscle mycology at the table.

Chef Zak Pelaccio, of 5 Ninth and Fatty Crab, assisted Ozersky in cooking the Point and Flat-End Brisket; Chuck Roast/Flatiron Steak; Short Ribs/Flanken; Porterhouse Steak; Rump Roast; Oxtail; and Hangar Steak.

The Institute of Culinary Education (ICE) Recreational Division is the nation's largest hands-on cooking, pastry, baking and wine education program with 1,700 classes offered seven days and nights a week. Each year, over 23,000 students choose to learn a variety of popular regional and international cuisines alongside prominent chefs in small classes.

 

 

 


New York City