Cookin’ Up Something New For Dinner Tonight
Date: Friday, October 03, 2008For more information, contact Melissa Slagle at 303-867-6306, mslagle@beefboard.org
Suggested Lead: Dave Zino, executive director for the checkoff-funded Beef & Veal Culinary Center in Chicago, Ill., says new recipe development is an exciting endeavor each year. Collectively, the culinary team has 75 years’ cooking experience which keeps them well in-tune with what consumer trends are. But, to begin the creation process, the team analyzes trends, compares the recipe idea to the existing database as to not duplicate an idea, and spends time visiting online sites and reading consumer magazines to see what’s “hot”.
The next step is to send a recipe concept to the coordinating program manager. Once approved, it makes its way to the test kitchen and is tested a minimum of three times and sometime four or five…tape
Idea generation at dinnertime can be challenging for consumers. That’s why the checkoff-funded Web site, beef it’s what’s for dinner dot com (www.beefitswhatsfordinner.com) is so useful. Here, consumers can get a taste for what’s cooking in the checkoff kitchen…tape
Zino says the way people cook and the way people eat are different than they were 20 years ago. The kitchen strives to take the quality beef product produced on the ranch and translate its flavor and tenderness to the plate…tape.
For more information about the beef checkoff, visit www dot my beef checkoff dot com (www.MyBeefCheckoff.com).
The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.
Funded by the Beef Checkoff.