Oranjestad — Aruba’s favorite Steakhouse at the Renaissance Aruba Resort in the heart of town is celebrating a prolific ten year partnership with the Certified Angus Beef Brand, this year.
In honor of the culinary milestone the restaurant invited chef Josh Moore, Executive Chef and Partner at Volare Ristorante, in Louisville, Kentucky, to create a three-course menu of his own specialties in conjunction with the celebrated American beef brand, Aruba’s very own Balashi Beer and Balashi Chill, as well as the Arion Wine Company.
Moore became a Brand Ambassador for the Certified Angus Beef ®, just recently, joining a group of the finest chefs and restaurateurs around the world, who are all committed to serving the best quality of beef.
To launch the Father’s Day related promotion aptly called Bones & Brews Smith’s Style, the steakhouse hosted a culinary food tasting and wine pairing in the kitchen of the Renaissance Convention Center starring Chef Moore, the culinary brigade of L.G. Smith’s Chop & Steakhouse under the guidance of Chef Kelvyn Garcia and John Grigg, the Food & Beverage Director, with the participation of Elizabeth Wunderlich of the US Meat and Export Federation.
The lively audience in the kitchen of the convention center was introduced to the Certified Angus Beef ® brand by the executive account manager Maggie O’Quinn who educated invited press members and culinary school students about beef at its best, when certified having passed 10 brand standards. Maggie also conducted a fun quiz awarding beautiful prizes courtesy of Balashi, Chill and Certified Angus Beef to audience members getting answers right.
Under the watchful eye of the audience, chef Moore and his brigade prepared a wonderful array of tastings representing the delectable menu currently featured at the restaurant.
Pictured here the tasting of Cold-smoked Lollipop Pork Rib Chop, with Melon and Papaya Relish, Arugula, Parmesan Reggiano and Cracked Pepper, paired with Wente Vineyard Riva Ranch Chardonnay Arroyo Seco Monterey California. Grilled Denver Ribs, Niman Ranch Lamb with Tomato Grapefruit Marmalade, Aged Sweet Balsamic, and Aruban Micro Basil, paired with Edmeades Zinfandel Mendocino County California. Curry Clam Chowder, made with Little Neck Clams, Mirepoix, Potatoes, Bell Peppers, Clam Volute, Basil-infused Extra Virgin Olive Oil, paired with Wente Vineyards Riesling Riverbank Arroyo Seco Monterey California. The crowd also appreciated the Certified Angus Beef ® brand Porterhouse, Served with Butterflied Shrimp, Woodford Reserve Bourbon, Caramelized Shallots, Veal Demi-Glace, paired with Kendall-Jackson Pinot Noir Vintner’s Reserve, and the Certified Angus Beef ® brand Tomahawk Steak served with Garlic-Herb Compound Butter, drizzled with 25-year aged Balsamic paired with Murphy-Goode Cabernet Sauvignon California.
Chef Moore delighted his audience with stories about his childhood watching his grandmothers on both sides, created excellent dishes in their kitchen, watching cooking shows from an early age and working in the kitchen full time since the age of 14. He also shared his fondness for argriculture, working his 10-acre farm in Taylorsville, KY where he harvests vegetables Summer through Fall and serves them at Volare.
Enjoy the chef’s special menu at the L.G. Smith’s Chop and Steakhouse from June 13th to July 6th, and make sure to leave room for dessert such as Tiramisu, Lady Fingers, Espresso, Frangelico and Mascarpone; Panna Cotta, Eggless Custard, Sweet Berry Balsalmico; Cherry Grappa Tart
Sable Crust, Grappa Custard, Tart Cherries and Pine Nut Brittle all three paired with Quady Winery Black Muscat Madera California, or the Chocolate Torte, Orchata Rum Cream, Key Lime Gelato paired with Kendall-Jackson Late Harvest Chardonnay Monterey County.