Come to watch the cooking competition between Washington state high school’s culinary programs!
Food demonstration by Chef Kevin Hildebrandt of MacDonald Meat will feature Wild Game meats for attendees to taste. Stop by MacDonald Meat’s food station for some samples of bison, and wild boar.
If you want a great substitute for turkey on Thanksgiving or any day of the week – try Flank Steak!
1.5 cup salad oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tbs dry mustard
1/2 tsp salt
1/2 cup wine vinegar
1.5 tsp dried parsley flakes
1/3 cup fresh lemon juice
||Mix all marinating ingredients together, mix well and put in sealed container to refrigerate for 1 week.
||After 1 week – add 2-3 pounds of MacDonald Meat Flank Steak into marinade and refrigerate for another 1-3 days.
||Set barbecue grill for 500 degrees and grill marinated flank steak 4-6 minutes per side or charred to your liking.
||Let flank steak rest for 10 to 15 minutes in foil tent wrap before cutting at sharp bias from end to end.
Thank you to John P. from MacDonald Meat Company for the recipe!
Durham Ranch line of luxury meats offered a tasting of its handcrafted sausages at Uwajimaya Seattle. Look for sausages, grinds, steaks, loins and sliced meats of bison, elk, venison, duck, wild boar and wagyu beef in the fresh and freezer cases.
We are proud to support the Washington Hospitality Association Education Foundation and the hospitality industry in our state!
At this year’s 2019 WA Hospitality Convention, Durham Ranch bison top sirloin will be featured as the appetizer course at the Pathways Dinner on Monday, November 4, 2019.
The annual Washington Hospitality Convention gives industry professionals a chance to network with other hospitality business owners and operators, check out new products and vendors, and learn from experts! Hope to see you there!
Register for the WHA Convention