29 th


Tuesday, September 29, 2020


Add To Calendar




Beef is a key staple in many restaurants and provides versatility through the number of cuts and preparation methods it provides. Join Bridget Wasser, Executive Director of Meat Science, Culinary & Supply Chain at the National Cattlemen’s Association, a contractor to the Beef Checkoff as she discusses some of the more underutilized cuts of beef with chefs Adam Hegsted, Esther Choi, and Jennifer Hill Booker—who will share innovative examples of they can be used across the menu. Featuring: Executive Director of Meat Science Bridget Wasser, National Cattlemen’s Beef Association, a contractor to the Beef Checkoff; Chef/Owner Adam Hegsted, Eat Good Group, Liberty Lake, WA; Chef/Owner Esther Choi, Mokbar and Ms. Yoo, NYC; Jennifer Hill Booker, Your Resident Gourmet, Atlanta; and moderated by Impact Programs Manager Emily Rothkurg, James Beard Foundation


Link Copied!

Related Events