Beef Cutting and Cooking
Posted on 1/11/2013 by Melissa JacksonTweet Email
Beef will have a presence at the American Culinary Federation's (ACF) 2013 Northeast Regional Conference in Verona, N.Y., on March 17-20. Through a national checkoff partnership with the New York Beef Industry Council, the checkoff will sponsor a trade show booth to make new contacts and distribute informational materials to the 500+ conference participants. The beef checkoff also will sponsor two culinary seminars during the conference. The first seminar will feature Kari Underly, author of The Art of Beef Cutting and Chef Mary Ann Kiernan from Syracuse University, performing a tandem beef cutting and cooking demonstration. The second seminar will be a beef, veal and wine-pairing session.