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Tom McAliney - Executive Chef
McAliney began working in the restaurant trade at the age of 15 at the Plumbush Restaurant in Cold Springs, New York under the guidance of Chef Hans Benderer. After two years of training, McAliney was accepted to the Culinary Institute of America in Hyde Park, New York. In addition
to his coursework, McAliney began his Stage work at Restaurant Laurent in Manhattan as the first American applicant accepted to the four-star
French Restaurant headed by Master Chef Laurent Losa. Read full bio
.Ask Tom a Question |
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Cooking Issues |
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Sustainable Cuts |
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| As a professional chef how can "sustainable cuts" work on my menu? |
| Cely Andrew |
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That is a great question. As a single family owned cattle company we are committed to not only raising steers naturally but just as devoted to selling the entire animal. We are seeing a renaissance in the restaurant industry among leading chefs who are embracing this "tongue to tail philosophy". Not only are chefs seeking out responsible producers, once they form a relationship they are committed to using the entire animal. They realize the amount of dedication it takes to bring a steer to market the natural way and take pride in utilizing every usable part of the animal. I often say that there is a wealth of flavor outside the middle meat. Some great menu suggestions would be; utilize bones for your stocks and soup bases, oxtails make wonderful terrines or a marmalade when cooked with red onions and used to garnish a steak or braised item. Additionally cheek meat makes a full flavored ravioli filling. Top sirloins can be broken down into culottes and "baseball cut" steaks and provide incredible value on the menu. I recently served a pickled baby beet and braised tongue salad to guests at The Aspen Food & Wine Festival. One final thought is that a lot of the other cuts and offals make a great staff meal.
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| Tom McAliney |
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Farmers' Markets |
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| Are you folks still selling at the Hillcrest farmers market? |
| Don W. |
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Don, thank you for your interest in Brandt Beef, The True Natural. Yes, we are still selling Brandt Beef at the Hillcrest market on Sunday mornings. In fact, that has become one of the better outlets for our sustainable cuts of beef. Next time you are at the market, make sure to stop by and say hello to us. In addition, we are selling Brandt Beef at the Pacific Beach farmers' market on Saturday mornings and the Coronado farmers' market on Tuesday afternoons. By the way, which cuts do you usually enjoy most? Thanks for your support and hopefully I will see you soon.
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| Tom McAliney |
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Products |
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| Can I get larger size cuts then are on the Web site, or custom cuts? |
| Marc S. |
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Hi Marc. Thanks for your question. Custom cuts of Brandt Beef are available at retail outlets including Harvest Ranch Markets and Jonathan's in La Jolla. You can also pre-order custom cuts of Brandt Beef by visiting us at any of the local farmers' markets in which we participate. A complete list of farmers' markets and retail store locations is available by visiting the Locations page of our Web site.
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| Tom McAliney |
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| We tried your beef brisket at the Palm Desert Wine Festival on Saturday Nov 8. I don't see where I can buy this online. Please advise.
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| Marianne Z. |
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Hello Marianne. We had a great time at the Art of Food & Wine Palm Desert event, and are so glad that you tried our Brandt Beef dry-rubbed barbeque brisket. Our brisket will be available for purchase through our online shopping section very soon.
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| Tom McAliney |
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