SOURCE: Brandt Beef

October 09, 2008 17:58 ET

Brandt Beef Congratulates Bocuse d'Or USA Winner, Semi-Finalist Contestants

BRAWLEY, CA--(Marketwire - October 9, 2008) - Brandt Beef - The True Natural, official beef purveyor of the Bocuse d'Or USA competition, congratulates Chef Timothy Hollingsworth of The French Laundry in Yountville, California, who was named the winner of Bocuse d'Or USA. Chef Hollingsworth will go on to represent the United States at the prestigious Bocuse d'Or World Cuisine Contest in Lyon, France in January 2009.

"On behalf of the entire Brandt family, I'd like to congratulate Chef Hollingsworth and his team for their outstanding performance at the U.S. competition," said Eric Brandt, managing partner of Brandt Beef. "It was an honor to be a part of this brilliant event that brought together so many of the nation's culinary elite. We wish Chef Hollingsworth's team the best of luck in their quest for the title at the Bocuse d'Or World Cuisine Contest in Lyon, France."

The U.S. competition was held on September 26 and 27 during the Epcot International Food & Wine Festival at Walt Disney World Resort in Lake Buena Vista, Fla. During the competition, eight semi-finalist teams prepared elaborate dishes featuring Brandt Beef and a fish platter for a panel of prominent judges. Dishes were evaluated on excellence in taste, presentation, technical skill and kitchen organization. Chef Hollingsworth's winning dishes included a presentation of Brandt Beef tenderloin roasted in bacon with beef cheeks and oxtail, and a presentation of Atlantic cod with Hawaiian blue prawns and sea scallops.

"As a single family owned producer, we hold ourselves to the highest standard of excellence in our pursuit to produce the finest natural beef in the country," added Tom McAliney, executive chef, Brandt Beef. "We truly appreciated the opportunity to supply the semi-finalist chefs with our premium sustainable cuts, including oxtails and cheeks, which accompanied the Brandt tenderloins that the chefs prepared for the U.S. competition."

Chef Hollingsworth's team was awarded a three-month paid sabbatical to train for the Bocuse d'Or world competition at a state-of-the-art training center in Yountville, Calif., adjacent to Thomas Keller's French Laundry. During this period, the team will work with Master Chef Roland Henin to perfect their dishes for presentation in Lyon, France. Chef Hollingsworth also received a $15,000 cash prize.

The Silver Medal and $10,000 cash award was given to chef Richard Rosendale of Rosendales in Columbus, Ohio and the Bronze Medal with a $5,000 cash award went to Michael Rotondo of Restaurant Charlie at the Palazzo in Las Vegas, Nev.

The U.S. competition also honored a number of chefs for exceptional performance, including Kevin Sbraga, Culinary Director, Garces Restaurant Group in Philadelphia, Pa., who received the "Best Meat Award." Sbraga received a three-day tour of Brandt Beef's sustainable ranch in Southern California where a dinner will be held with the Brandt family in his honor. Other awards included:

--  Most Promising Chef and Bocuse d'Or Candidate - Michael Rotondo of
    Restaurant Charlie at the Palazzo in Las Vegas, Nev.
--  Best Commis - Adina Guest, assistant to Chef Hollingsworth
--  Best Technique with Sous Vide - Richard Rosendale of Rosendales in
    Columbus, Ohio
--  Best Fish Award - Hung Huynh, Executive Chef, Solo in New York City
    

The eight semi-finalist teams that competed in the U.S. competition were selected by members of the Bocuse d'Or USA Culinary Advisory Board, which was created by Daniel Boulud, Thomas Keller, Jerome Bocuse and many of the country's leading chefs to recruit, train and support the next American team. The teams included:

--  Timothy Hollingsworth, sous chef, The French Laundry, Yountville,
    Calif.  Commis Adina Guest, The French Laundry
--  Hung Huynh, executive chef, Solo, New York, N.Y.  Commis Girair
    Goumroian, Culinary Institute of America, student
--  Rogers Powell, instructor, French Culinary Institute, New York, N.Y.
    Commis Kyle Fiasconaro, French Culinary Institute, student
--  John Rellah, Jr., executive chef, Hamilton Farm Golf Club, Gladstone,
    N.Y.  Commis Vincent Forchelli, Hamilton Farm Golf Club, chef de partie
--  Richard Rosendale, chef/owner, Rosendales, Columbus, Ohio.  Commis
    Seth Warren, Rosendales, cook
--  Michael Rotondo, chef de cuisine, Restaurant Charlie at the Palazzo,
    Las Vegas, Nev.  Commis Jennifer Petrusky, Restaurant Charlie, sous chef
--  Kevin Sbraga, culinary director, Garces Restaurant Group (Amada,
    Distrito, Mercat and Tinto), Philadelphia, Pa.  Commis Aimee Patel, Amada,
    cook
--  Percy Whatley, executive chef, Delaware North Parks, Yosemite, Calif.
    Commis Josh Johnson, Delaware North Parks, chef de partie
    

About Bocuse d'Or USA

Bocuse d'Or USA is a non-profit organization dedicated to selecting and preparing the U.S. team for the prestigious Bocuse d'Or World Cuisine Contest, held every two years in Lyon, France. The Contest showcases the extraordinary techniques, magnificent creations and culinary achievements of the world's leading chefs. The Bocuse d'Or is avidly followed through Europe and is gaining awareness in the U.S. The United States has been represented at the competition since its inception in 1987. More information on Bocuse d'Or USA can be found at www.bocusedorusa.org.

About Brandt Beef

Brandt Beef - The True Natural, is a single family owned premium natural beef producer for the upscale restaurant and retail markets. The Brandt family is dedicated to sustainable practices and 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 for its achievement in obtaining the Master Chefs' 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