Other cuts, too, have the quality a restaurant wants at a price point it needs. “You’re not having to pay that premium price, but you’re getting just as tender of a cut,” Hegsted says. Lesser-known are cuts such as the teres major. Everyone’s heard of sirloin and ribeyes, but not everyone wants to shell out the price that these cut typically fetch. ![]() Part of innovation is introducing customers to cuts they never considered before and educating them on those cuts’ value. “It’s spaghetti and sauce inside the meatballs.you cut into the meatball, and the sauce and noodles are inside.” With a red pepper sauce, Italian shaved Reggiano and garlic confit, the classic dish is taken to a new, elegant, innovative level. “It’s very simple, but it’s just thought out a little differently,” Hegsted notes. Spaghetti-stuffed meatballs, however, is a different story. Spaghetti and meatballs is, of course, the epitome of comfort food, but it’s not the most creative. ![]() Such is the case with Hegsted’s Spaghetti-Stuffed Meatballs at The Wandering Table in Spokane, Wash. Part of the appeal of beef is the innovation it allows. Beef also allows for culinary innovation, incredible value, a craveable menu and fabulous drink pairings, both traditional and rather unexpected. “It adds value and versatility, and we’re really able to support the people in our industry that make great products.”Īlthough versatility is a top selling point for beef, it’s not the only one. “As a chef and restaurant group owner, beef is great for our menu,” says Adam Hegsted, chef-owner of Eat Good Group, a pack of eight restaurants in Washington and Idaho. All those perspectives, though, just go to show why beef is incredibly popular: it’s versatile. ![]() Beef is behind the comforting appeal of meatballs and burgers, the luxury of ribeye and T-bones and the low and slow deliciousness of barbecued brisket. When it comes to beef, it’s all about perspective.
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