-- Friday, June 15: Grand Tasting 11:30 a.m. - 1:00 p.m. and 4:30 p.m. -
6:15 p.m.
-- Friday, June 15: Private Trade Grand Tasting 10:45 a.m. - 11:30 a.m.
-- Saturday, June 16: Grand Tasting 11:30 a.m. - 1:00 p.m. and 4:30 p.m.
-- 6:15 p.m.
-- Saturday, June 16: Private Trade Grand Tasting 3:45 p.m. - 4:30 p.m.
-- Sunday, June 17: Grand Tasting 12:30 p.m. - 2:00 p.m.
Food and wine enthusiasts attending the Classic can also experience Brandt
Beef at several restaurants throughout the Aspen area. Chefs currently
using Brandt Beef in their restaurants include: Chef Ryan Hardy at The
Little Nell, Chef Ryan Nelson at Pacifico, Chef Rob Mobilian at Pinons,
Chef Chris Lanter at Cash, and Chef Adam Gordon at Maroon Creek.
Brandt Beef is passionate about producing the most consistent, highest
quality, 100 percent source verified natural beef on the market. Dozens of
prominent chefs from New York City to San Diego have discovered and branded
Brandt Beef on their menus. Jay Murray, Executive Chef at Grill 23 in
Boston, which is considered one of the top steakhouses in America, said,
"Everything is special about Brandt Beef. The flavor is incredible, it's
clean, it's sweet, it's rich. It's everything I want in a steak."
Brandt Beef consistently receives favorable mentions from food writers and
restaurant critics, and has been featured in several major media outlets
including the New York Times, New York Magazine, Vogue, the San Diego
Union-Tribune and more. Recently, Brandt Beef was named "Best Newfangled
Beef" in New York Magazine's Best of New York issue for 2007.
In addition to producing a product that is unparalleled in taste,
tenderness and consistency, Brandt Beef is committed to using sustainable
methods to preserve precious natural resources. "One of the major draws
for us to the FOOD & WINE Classic is the launch of the 'Grow for Good'
campaign which is dedicated to supporting local farms and sustainable
agriculture practices. As part of our commitment to sustainability, we are
actively working with chefs and consumers alike to educate them about our
program which utilizes the whole animal and encouraging them to look beyond
the basic cuts to the benefits of an environmentally sustainable menu,"
said Eric Brandt, Managing Partner of Brandt Beef.
For more information on the FOOD & WINE Classic in Aspen, please visit
http://www.foodandwine.com/ext/classic/home.html.
About Brandt Beef
Brandt Beef -- The True Natural is a family owned premium natural beef
producer for the up-scale restaurant and retail markets. The Brandt family
is passionate about producing the most consistent, highest quality, 100
percent source verified natural beef on the market. Through cattle
selection, natural feeding practices and humane treatment of animals,
Brandt Beef produces a product that is unparalleled in taste, tenderness
and consistency. Brandt Beef received the Master Chefs' Institute Seal of
Excellence in 2006 for its achievement in obtaining the Master Chef's
Institute standard of quality. To obtain more information, get recipe
ideas from Chef Tom McAliney or purchase various cuts of Brandt's premium
natural beef, please visit www.brandtbeef.com.
Contact Information: Media Contacts: Sara Ryan Dresner Corporate Services 312-780-7223 sryan@dresnerco.com David Gutierrez Dresner Corporate Services 312-780-7204 dgutierrez@dresnerco.com