The very best beef available â€“ the Certified Angus BeefÂ Â® brand, is so good that less than 8% of all beef makes the grade, said celebrity Chef Peter Vaulty, who was asked by the brand to go to Aruba in order to host a Sizzlinâ€™ Steakhouse Seminar at the Renaissance Convention Center.
The brand, continued Vaulty is committed to excellence and to delivering incredibly flavorful, tender and juicy beef cuts for use in licensed restaurants around the globe. As a matter of fact, he explained to his audience, not all beef passes the 10 stringent quality specifications imposed by the brand, and while other labels may say Angus, thatâ€™s where the similarities end. The difference is in the flavor. And thatâ€™s where the Certified Angus BeefÂ Â® brand sets the bar to earn a premium mark.
The seminar was co-hosted by Elizabeth Wunderlich, Caribbean Consultant for US Pork and the US Beef Federation. Aruban-based Arion Wine company joined in the mix to facilitate delicious food pairings with three major wine brands Wente Vineyards, Ravenswood and Kendall-Jackson.
The Certified Angus Beef Program was formed in 1978 to provide assurances of beef quality and flavor to consumers, informs Wunderlich, and the organization is dedicated to teaching consumers and professionals and raising US Pork & Beef sales internationally.
Celebrity chef Peter Vaulty, co-owner of Red, the steakhouse in South Beach, Miami, Florida, and two restaurants is Cleveland, Ohio, Moxie, the restaurant, and Red, the Steakhouse, often speaks on behalf of the Certified Angus BeefÂ Â® brand to food & beverage professionals, which was the case in Aruba where he informed and entertained famous local chefs and even the EPI student-team who won first place in the islandâ€™s recent Chef & Student Culinary Festival.
While on the island Vaulty will also serve as guest chef for the upcoming autumn special, kicking off on Friday, at the heart of town L.G. Smithâ€™s Steak & Chop house, located at the Renaissance Marina Resort.
Joining Vaulty in the kitchen, Chef Gomez and Chef Lie-Kwie, who will help produce the special menu during the next six weeks. The menu boasts a variety of contemporary classic appetizers, beef dishes featuring Certified Angus Beef brand Prime, and novel desserts. Each of the fall menu dishes will be accompanied by a special wine suggestion, available by the glass or bottle.
Pictured here Peter Vaulty cooking exhibition style and talking about Certified Angus BeefÂ cuts, as paired with lovely wines.