Veal Cooking Competition Heats Up Chicago
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Suggested Lead: The beef checkoff-funded veal program recently held a cooking competition in Chicago for top U.S. chefs, challenging them to develop original veal dishes using several new veal cuts. This marks the third year for the competition, officially titled, “The Battle for Chicago,” – the 2008 Veal Celebrity Chef Showdown. The victorious veal chef was Chef Bob Schafer of Creative Culinary Consultants for his Cowboy Osso Buco. Schafer says the competition this year was probably the best he’s seen and it was an honor to compete. Veal makes for some superb dishes…tape.
Chris Landwehr, Wisconsin veal producer, attended the competition and says from a producer perspective, there’s a real misconception with the public about veal. He says veal producers have a consumer-friendly concept, an exciting new story, and they’re out there trying to tell it...tape.
Landwehr also hopes to help carry the veal message past the veal industry and fine dining establishments. The goal is to extended veal’s presence to more audiences, creating more possibilities with consumers and restaurants…tape.
For more information about checkoff-funded veal efforts, visit www dot veal store dot com (www.vealstore.com) or www dot beef board dot org (www.beefboard.org).
The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.
Funded by the Beef Checkoff.
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