The Rich Taste of Perfection
Angliss customers were dazzled by some of the best beef in the world at a recent US Nebraska Beef Chef’s Table 2018, which took place at Hong Kong’s Beet restaurant
Co-hosted by Angliss and Nebraska Beef Council, which has now supported the event for the 13th consecutive year, the US Nebraska Beef Chef’s Table took place at Hong Kong’s Beet restaurant, one of the hottest restaurants in town.
More than 30 esteemed guests and partners, including Stan Garbacz, representative from Nebraska Agricultural Trade Department, attended the dinner, which incorporated a truly outstanding six-course menu featuring 1855 Black Angus rib eye, striploin and boneless short ribs.
Barry Quek, Head Chef of Beet restaurant and his team demonstrated a progressive menu that showcased a brilliant combination of 1855 Black Angus beef and local ingredients. One of Asia’s brightest young chefs, Chef Barry twisted innovative ideas and classic techniques including pickling and fermenting produce with European continental cuisine.
The menu included chestnut pumpkin, striploin tartare, lobster and a sublime beef duo of 1855 Black Angus rib eye and short ribs. The meal was round off with a delicious sweet finale entitled Autumn Landscape (dessert) and Magical World of Angliss (petit fours), created by Kevin Chiu, Pastry Technical Advisor.
Another highlight of the night was the cocktail pairing created by Raphael Holzer, a renowned Hong Kong mixologist who has been involved in a number of local projects.
Guests and partners were impressed with the superb meal and expressed their appreciation for 1855 Black Angus beef.
Rapidly gaining a reputation as one of the finest beefs brands in the world, 1855 Black Angus Beef is produced by family ranchers with generations of experience in raising great cattle in Nebraska under JBS. Offering the unparalleled marbling, tenderness and taste profiles of grain-fed Nebraska beef, it also boasts great versatility.
1855 Black Angus Cattle are all USDA certified and grain-fed for a minimum 100 days with just 13% meeting the ten strict programme criteria with rigid standards in product selection, specifications and food safety, to ensure sustainability on quality and consistency.