Cutting-edge culinary creations, incredible flavors, expert techniques, and some of the most creative minds in the world of food: that’s what you’ll find in our kitchen.

BEEF BRILLIANCE


Bring on the Funk

Aged 280 days – yes, 10 times longer than the average restaurant steak – a Certified Angus Beef ® striploin turns up the flavor. It’s topped with a buttery scallop and a decadent portion of foie gras – because why not?

Charcuterie Beauty

Gourmet nibbles and bits appear all the time from the Culinary Center. This spread includes house-made beef prosciutto, Scotch eggs, tenderloin bresaola, bourbon-cured top round, and beef bacon.

Shank You Very Much

A split beef shank bone is the perfect foundation for a bed of delicately-garnished ribeye ceviche with charred tomato, jalapeño and soy sauce.

VANGUARDS AND VISIONARIES


Chef Rick Tramonto

Seafood R’Evolution, Jackson, Miss.;
Restaurant R’Evolution, New Orleans

Winner of two James Beard Awards

Chef John Folse

Seafood R’Evolution, Jackson, Miss.;
Restaurant R’Evolution, New Orleans;
White Oak Plantation, Baton Rouge

Louisiana Cajun/creole cuisine trailblazer

Chef David LeFevre

The Arthur J, Los Angeles

Michelin-starred winner of Food Network’s
Iron Chef Gauntlet Season Two

Chef Jeremiah Bacon

Executive Chef, The Oak Steakhouse,
and Chef/Owner, The Macintosh, Charleston, S.C.

Featured in Food + Wine, Garden & Gun, Esquire,
BuzzFeed, Men’s Journal, OpenTable and more

Tom and Lisa Perini

Perini Ranch, Buffalo Gap, Texas

James Beard Award for American Classic Restaurant

Chef Cindy Hutson

Executive Chef/Owner: Ortanique, Miami and Cayman;
Zest, Miami and Jama

Zagat’s 10 Best, Food Arts Emerging Tastemaker,
Gourmet’s America’s Top Tables Garden & Gun, Esquire,
BuzzFeed, Men’s Journal, OpenTable and more

@certifiedangusbeef