RestauRant CateRing ADVERTORIAL More time to deck the halls sponsored by Meyer Natural Foods Chef-to-Chef sous vide line provides caterers new menu options, more time T he holiday banquet season is easily one of the most stressful times of the year for a catering chef. Night after night of banquets and preparing unique dishes to satisfy guests is always a challenge. With time being a critical factor in the kitchen, caterers are seeking out innovative products that reflect their artisan skills, yet save them time. Meyer Natural Angus (www. developed the Chef-to-Chef sous vide product line to help chefs during those catering events by providing them with entrée options that combine high-quality beef with ease. Typically, chefs would not consider these entrée options simply because of the significant amount of time required for preparation. Now entrées such as braised bone-in short ribs and osso buco can be ready to plate in a matter of minutes. “As a chef, I understand that chefs can’t spend hours braising short ribs for every catering event—it’s too labor-intensive,” says Monty Staggs, Meyer Natural Foods corporate chef. “During the holidays, time is even more valuable, but quality is just as important. Chef-to-Chef provides our catering customers with more time to add their artistic touch to the entrées and to please their guests. Consider Meyer your newest sous chef.” The sous vide products are ideal for caterers’ use because of the flexibility they provide chefs and for the line’s promise of extraordinary taste and performance. In addition to the products’ quality and consistency, these products can be used straight from the freezer, which keeps waste to a mini- mum and helps chefs prepare for the last-minute guest list changes. “Each of the five entrées was developed with the chef in mind. Products went through extensive testing and evaluation to make sure that they performed the same as if they were created from scratch that morning,” says Staggs. “We kept to our company’s promise of all-natural ingredients. No preservatives or additives are used in any product. Only fresh, wholesome ingredients.” Caterers who seek out top-of-theline entrées can rely on Chef-to-Chef to taste like it was prepared that day in their own kitchen. Each Chef-to-Chef entrée is fine-dining restaurant quality that’s designed to be personalized by a chef. Products are made from all-natural ingredients, use USDA Choicegraded beef and are sourced from beef that is naturally raised to provide exceptional flavor and tenderness. “Time could be the most valuable ingredient during the holiday banquet season,” Staggs says. “Our goal is to help remove some of the stress from the holidays and allow chefs to be more focused on their events, which in turn makes for a better party. It’s a win-win situation for everyone.” Each of the five Chef-to-Chef products is shipped frozen in individual portion sizes and contains 15 to 20 portions per case. Products include braised bone-in short ribs, boneless short ribs, beef osso buco, pot roast and brisket. Meyer Natural Angus is a Meyer Natural Foods brand. For more information about Meyer Natural Angus, visit www. or www. Monty Staggs, corporate chef, Meyer Natural Foods,; wine pairing by Chef wine consultant Marlene Rossman Yield: 6 servings 6 shallots, skin-on, sliced in half Olive oil, as needed 1 recipe Trio of Purées (recipe follows) 1 recipe braised Meyer Natural Angus Beef Rib Short Ribs (recipe follows) 2 lbs. fresh English pea pods, shucked and blanched in salted boiling water 2 oz. microgreens rainbow mix, for garnish Method (1) Drizzle shallots with olive oil, and place into aluminum foil packets; roast at 350˚F until soft, 20 minutes. Reserve. (2) On a narrow rectangular plate, place dollop of Trio of Purées. (3) Cut and place 2-oz. portions of braised Meyer Natural Angus Short Ribs atop each purée. Drizzle braising liquid on and around each piece of meat. (4) Garnish plate with a sprinkle of English peas and reserved roasted shallot halves. Top each short rib with a bouquet of microgreens. Beef Rib Short Ribs 1 bottle dry red wine 2 oz. canola oil 3 lbs. Meyer Natural Angus boneless beef rib short ribs Salt and crushed black peppercorns, to taste Flour, for dredging 8 shallots, peeled and sliced 2 carrots, peeled, 1” chopped 2 ribs celery, 1” chopped 1 yellow onion, peeled, 1” chopped 6 whole garlic cloves, peeled 6 sprigs fresh parsley 2 bay leaves 2 sprigs fresh thyme 2 T. tomato paste 3 qts. house-made beef stock Whine pepper, to taste Method (1) Preheat oven to 350˚F with rack in center. (2) Pour wine into saucepan over medium heat; reduce by half. Reserve. (3) Warm oil in large, ovenproof pot over medium-high heat. Season ribs with salt and pepper. Lightly dust rib meat with flour. Place ribs, in small batches, into pot; sear 2-3 minutes on each side, until wellbrowned. Transfer ribs to plate. Remove all but 1 T. fat from pot. Lower heat to medium; add in vegetables and herbs. Brown vegetables lightly, 5-7 minutes. Stir in tomato paste; cook for 1 minute. (4) Add wine, ribs and stock to pot. Bring to a boil, cover tightly, and place in oven to braise for 2-2 1/2 hours or until ribs are very tender. Every 45 minutes, skim and discard fat from surface. (5) Carefully transfer meat to hotel pan, cover and keep warm. Boil pan liquid until it has reduced to 1 1/2 qts. Season with salt and white pepper, and pass through a fine strainer; discard solids. Trio of Purées 1 lb. Yukon gold potatoes, peeled, cut into 2” chunks 1 lb. yellow sweet potatoes, peeled, cut into 2” chunks 1 lb. carrots, peeled, cut into 2” chunks Salt and white pepper, to taste 12 oz. heavy cream 6 oz. whole milk 6 oz. butter Method (1) In three separate pots, add Yukon potatoes, sweet potatoes, carrots and enough cold Meyer Natural aNgus Braised BoNeless Beef riB short riBs with a trio of Purées water to cover each by 2”. Add a generous amount of salt to each, and bring to a boil. Reduce heat to low, and simmer until contents are tender, about 20-30 minutes. Drain all three starches, and return to pots. Place over low heat, shaking frequently, until any remaining moisture evaporates. (2) Meanwhile, in a small pan over low heat, heat cream and milk. (3) Using a ricer or food mill, process the three starches into separate bowls. Add 2 T. butter to each bowl and about 4 oz. cream mixture, with salt and white pepper to taste; mix until combined and smooth. Add additional butter and/or cream mixture to reach desired consistency. Wine pairing: Domaine du Castel “Petit Castel” 2008 (Israel)—a young Bordeaux-styled beauty, crafted from Cabernet Sauvignon and Merlot—with sweet flavors of black and red berries, balanced by good acidity, will stand up to short ribs’ richness.