Contact:
Bryan Schaaf
Certified Angus Beef LLC
330-345-2333, ext. 207
brschaaf@certifiedangusbeef.com
Downloadable photos available at:
http://www.certifiedangusbeef.com/photos/Specialist_Chefs1_2013.jpg
http://www.certifiedangusbeef.com/photos/Specialist_Chefs2_2013.jpg
Cleveland chefs beef up, rock out
CLEVELAND – March 1, 2013 – A host of Cleveland’s most influential chefs and
restaurateurs traded the cozy confines of their restaurant kitchens for an evening rubbing
elbows and working in concert with one another at the house that rock built.
Steve Schimoler from Crop Bistro, Matt Mytro and Paul Minnillo from Flour, Shawn Cline
from Restaurant Hospitality Group, Rick Cassara and Curtis Parker from John Q’s Steakhouse
and Jonathan Bennett from Moxie and Red the Steakhouse all showcased their talents in front
of a group of nearly 200 guests from around the world as part of the Certified Angus Beef ®
brand’s annual Specialist Seminar, held at the Rock and Roll Hall of Fame.
The Wooster-based premium beef brand, which traditionally hosts the February event for
foodservice partners in warmer climates, opted to showcase all that Cleveland has to offer this
year – including its burgeoning culinary scene.
“Showcasing the culinary talent in Cleveland seemed like a natural fit when we began
discussing hosting this event in Northeast Ohio,” said Certified Angus Beef ® corporate chef
Scott Popovic, who has worked in some of the city’s hallmark fine dining locations before
joining the brand. “I think people outside of Ohio don’t realize what Cleveland has to offer.
We’re really proud to be headquartered here, and to be associated with so many fine chefs
using our product.”
In lieu of payment for their efforts the beef company made a donation in each chef’s name to
Positively Cleveland – a group actively working to promote all that the city has to offer.
The evening’s menu:
Appetizers
Prepared by Chef Curtis Parker and Rick Cassara, John Q’s Steakhouse
Mini Crab Cakes
Pita Chips with Artichoke Dip
Fried Walleye with Lemon Pepper Aioli and Chives
Mini Certified Angus Beef ® brand Prime Rib Sliders
-more-
-2First Course
Prepared by Chefs Paul Minnillo and Matt Mytro, Flour
Chocolate Milk-Braised Certified Angus Beef ® brand Short Ribs with Wild Mushroom
Risotto and Pickled Mushroom Gremolata
Second Course
Prepared by Chef Shawn Cline, Hospitality Restaurants
Spice-Crusted Certified Angus Beef ® brand Prime Strip Steak, with Miniature Loaded
Baked Potato, Sauce Bordelaise, Micro Chervil and Preserved Lemon Vinaigrette
Third Course
Prepared by Chef Jonathan Bennett, Moxie, The Restaurant & Red, The Steakhouse
Smoked Certified Angus Beef ® brand Prime Brisket, with Kabocha Squash Ragout,
Spiced Pepitas and Winter Herb Pistou
Fourth Course
Prepared by Chef Steve Schimoler, Crop Bistro & Bar
Certified Angus Beef ® brand Dessert Beef Wellington
The Certified Angus Beef ® brand is the best Angus beef available and a cut above USDA
Prime, Choice and Select. Ten standards ensure its premium quality and incredible flavor,
tenderness and juiciness in every bite. It is proudly featured by nearly 14,000 restaurants and
retailers around the world. For more information, visit www.certifiedangusbeef.com, follow
the brand on Facebook and Twitter, or read the brand’s blog at www.GoRare.com.
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