Denver 2010
July 29 - August 1
- Denver,
- Denver,
Pasture to Plate
- Panel
Event Times
# Day Times Status 46 Sunday, Aug. 01 10:30 AM - 11:45 AM Limited Seating
Description / Notes
Pasture to PlateBeef! It’s What’s for Dinner
Overview of class:
Beef is a protein that we use nearly every day. Learn specifics from experts in the beef industry; grain vs grass-fed; natural and organic; sustainability practices; and the state of the industry as a whole.
The discussion will then move to the plate. The how’s and why’s of different named cuts of beef; different grades; how seasonality affects the flavor; how best to utilize each specially fed meat; trends in beef (kobe); and beef consumption.
Attend this session with an open mind and lots of questions as the conversation will range over a vast array of topics!
What you will take away from this class:
• A deeper understanding beef before it hits the grocery store
• How to use specific grades and specifically fed meat in your business
• Greater understanding of the beef industry
• Confidence in beef choices for your clients – from the traditional 5x4 to elite parties
Target Audience: AllAll = all members would benefit, knowledge of use to anyone at virtually any level of business development
Instructor/Speaker
Dave Zino
Dave Zino ~ Executive Chef National Cattlemen’s Beef Association
As Executive Chef for the leading food authority on beef and veal, Dave Zino is the culinary spokesperson for the organization. He is responsible for concept development, ideation and recipe development; working closely with the Checkoff-funded Culinary Services program. While developing concepts and recipes for both the retail and foodservice industries, Dave also works very closely with the Checkoff-funded Beef Innovations Group in evaluating and developing new beef products.
In his role as Executive Chef, Dave wears many hats that run the gamut from industry expert, to public speaker, to writer and television personality. As the culinary authority on beef, Dave helped launch Beef U: A Foodservice Guide to Beef – a comprehensive, in-depth and customizable “train the trainer” program designed to provide the foodservice industry with the latest beef product information and knowledge. Dave also assisted in revising the award winning publication Creating Crave; A Professionals Guide to Flavor, He also contributed to the recently published Healthy Beef Cookbook. In November 2007, Drovers – America’s beef business source – featured Dave as the “Dean of Beef University.”
An excellent public speaker and dynamic on-camera personality, Dave is frequently quoted on television and in print. In May 2007, he appeared on the popular Food Network program “Unwrapped” as part of their “On The Grill” episode on making the perfect burger. In 2009 he appeared on Healthy Flavor of America program, a public television cooking show. In addition, Dave travels the country giving presentations on beef to universities, professional organizations, culinary schools and industry groups.
Dave’s writing has been published in Food Product Design and also appears in “An Integrated Approach to New Food Product Development.” He wrote the chapter entitled, “The Right Preparation Technique,” which focuses on meeting consumers’ needs with fully tested products and recipes that really work. In 2004, Culinology magazine chose Dave as their “Featured Chef.” In 2008 Beef, Meat & Deli Retailer and Progressive Grocer magazines featured articles on Dave and the Culinary Services team.
Dave holds a Bachelors of Science Degree from Illinois State University and has earned three culinary certifications from Kendall College. He is a member of the Research Chef’s Association and the International Association of Culinary Professionals.