US Nebraska Beef Chef’s Table 2017

A bounty of beef

A recent US Nebraska Beef Chef’s Table at Disney Explorers Lodge saw top Angliss customers wowed by a stunning Chinese and Western menu based around peerless 1855 Black Angus

The impressive new Dragon Wind Chinese Restaurant at Disney Explorers Lodge was the inspired venue for a recent US Nebraska Beef Chef’s Table. The annual event was co-hosted by Angliss Hong Kong Foodservice and Nebraska Beef Council, who have supported us for 12 consecutive years.

The occasion served not only to wow Angliss prestige hotel, restaurant, club and F&B clients with the quality and versatility of grain-fed Nebraska beef, but also to demonstrate how secondary cuts such as outside skirt and chuck flap can improve menu flexibility and reduce costs without compromising on taste and tenderness. Chinese cooking style was employed to these cuts to demonstrate their full potential.

The renowned culinary team included Chef Ken and Chef Leung from Disney Explorers Lodge, led by Chef Rudolf Muller, Culinary Director of Hong Kong Disneyland Resort and Chef Mak, Executive Sous Chef, Western Cuisine, who joined forces to showcase a variety of wonderful Eastern and Western delights featuring 1855 Black Angus beef.

Dinner started after a relaxing cocktail party in Dragon Wind’s garden, the chef team introducing the dishes as they were served. The beef cuts and dishes were also showcased on the display at the open kitchen bar.

The exquisite menu featured 1855 Black Angus beef tenderloin carpaccio with green mango pickle salad; crispy beef short rib with shichimi salty cordyceps flowers; and wok-fried 1855 Black Angus rib-eye with Chinese yam and okra. This was followed by pastry-baked 1855 Black Angus outside skirt in spicy Sichuan sauce; wok-fried 1855 Black Angus chuck flap with mushrooms in casserole; and roasted prime striploin on asparagus puree with dark cherry sauce.

A few fun Disneyland elements were incorporated into some of the dishes, just to remind attendees where they were! Angliss also arranged an exclusive, premium souvenir with a custom-made leather luggage tag for all guests, including an on-site embossing service as a memento of the wonderful dinner to match the theme of the evening. Guests enjoyed the superb meal and delighted with the quality of the 1855 Black Angus Beef.

1855 Black Angus Beef, a brand from Nebraska in the US under JBS, is produced by family ranchers with generations of experience in raising great cattle. Not only does it boast great consistency with stunning marbling and tenderness, cattle are USDA certified and grain-fed for a minimum of 100 days, meeting strict programme criteria in product selection, specifications and food safety.

Marbling naturally and with a rich beef flavour, “A” Maturity cattle provide consistent and tender beef, with hump and muscle specifications preventing Brahman and dairy influenced cattle, while carcass weight and rib-eye area specifications ensure consistent cutting, trim characteristics and uniform portion sizes. USDA Prime and Upper 2/3 Choice are hand-selected for ideal marbling properties.