Chef vs. Beef

Vauthy, Popovic & Symon

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Last week at a kick-off dinner to the South Beach Wine & Food Festival I joined meat-loving foodies at Red, The Steakhouse. Rightly so, the star of the show was the beef and more specifically Certified Angus Beef (certifiedangusbeef.com); however there was some tough competition for the limelight. Food Network’s Iron Chef Michael Symon was preparing the meal–along with fellow Cleveland chefs Peter Vauthy from Red and Scott Popovic for Certified Angus Beef. Contrary to the usual sexy SoBe dress code, I found myself surrounded by Stetsons and cowboy boots. My dining partners were Steve and Ginger Olson whose ranch in North Texas is probably where the beef that graced the table originated. (Ginger told me they have about 200 of the finest mama cows for breeding.) Hors d’oeuves like the Prime Natural cap of rib with charred scallion and sweet soy glaze couldn’t have been more tender. Meaty three-inch-high smoked chuck short ribs, butchered strategically for height, and served with cheddar grits, and the Prime Natural filet of ribeye with king crab and Bearnaise sauce were amazing; however, the unanimous winner of the evening was the Natural petit filet with foie gras mousse and fresh truffles. You could cut it with a fork and let it melt in the mouth. How can you ask for more?