Bill Kurtis - Tallgrass Beef Company
Founded in 2005 by broadcast journalist Bill Kurtis, Tallgrass Beef Company is the industry leader in the production of grass-fed, grass-finished beef in the United States. After purchasing his 10,000 acre ranch near the town of Sedan, Kansas, Kurtis was compelled to find a sustainable method of raising cattle that was not only good for the environment, but also the animals themselves and the American food consumer. This was the genesis of Tallgrass Beef Company. Today Tallgrass Beef Company is comprised of a network of family farmers and ranchers across the United States that produce grass-fed, grass-finished cattle according to a strict set of protocols. These stringent standards ensure that food consumers are buying the safest, healthiest, most nutritious beef possible. Tallgrass Beef is a favorite among consumers seeking a healthy, humane source of beef. In addition to being available for purchase by consumers online, Tallgrass Beef became the first grass-fed, grass-finished product served in many of Chicago's finest restaurants, with a roster of clients featuring James Beard Award Winning chefs Rick Bayless (owner of Chicago's Frontera Grill, Topolobampo, and XOCO restaurants), Charlie Trotter, George Bumbaris and Sarah Stegner. Harry Carays, Praire Grass Café, Frontera Grill, and Topolobombo serve Tallgrass. The brand has expanded to the west coast where Tallgrass Beef is available in San Diego, Los Angeles, San Francisco and Seattle. Tallgrass Beef products are also available in select grocery stores, including Sunset Foods and Fox and Obel in Chicago; Fairway Markets in New York; and Sendik's Markets in Milwaukee. Much like the cattlemen of the old west, Bill Kurtis started Tallgrass Beef with a vision of a healthy, sustainable, delicious beef source for the American consumer. With a steady annual growth rate and a loyal customer following, Tallgrass Beef Company provides customers with a sustainable alternative to traditionally raised and processed beef.
Celebrity Chef Michael Chiarello "Michael Chiarello’s Bottega"
The holidays are just a few days away, and so is the perennial Thanksgiving question for every home chef: how to cook the perfect turkey! This year, get advice from an expert: one week before Thanksgiving, Chef Michael Chiarello is offering viewers his secrets to making the perfect turkey for your holiday meal. He’ll offer advice on choosing the right sized bird for any gathering, when to begin your prep work, why you should or should not stuff the turkey and how to keep the meat moist AND the skin crispy while it cooks. Live from his kitchen in the Napa Valley. He will offer tips for turning out an unforgettable turkey, and will expand on the following recommendations:
• Why you should coat the skin in olive oil instead of butter.
• What herbs and other flavorings should be placed inside the cavity of the bird.
• How to make the perfect gravy, beginning with broth in the bottom of the roasting pan.
Michael Chiarello is the tastemaker behind Bottega Napa Valley Restaurant, NapaStyle and Chiarello Family Vineyards as well as the Emmy-award winning TV chef and cookbook author. He appears on the Cooking Channel and on Top Chef Masters, only on Bravo! His new cookbook, Michael Chiarello’s Bottega is now in bookstores.
For more information visit MichaelChiarello.com.