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!
9/28/19 – A showcase of the town’s best BBQ bites getting low and slow with prime cuts of beef, provided by MacDonald Meat Co,. Plus, superlative craft brews to wash them down, a robust selection of Washington wines, whiskey tastings, signature cocktails, exceptional culinary demos, live entertainment, and more!
BEER ’N’ BBQ CHEFS & RESTAURANTS
Jason Aldous, Friday Harbor House, Kyle Brierley, Briley’s BBQ, Tiffany Ran, BaBaLio Taiwanese pop-up, Seamus Platt, The Shambles, Rajah Gargour, Cafe Munir, Colin Sabatelli, Frank’s Oyster House, Pike Brewing Company, Gary Max, The Pike Pub, Jasper Rei Balinas|ASIN, Claire Montana Cooks
The Bison Battle in Seattle on July 17, 2019 was a fun and tasty pop-up cooking competition. Amazing and talented teams from RTC Culinary Arts Program created delicious dishes with bison striploin. Attendees enjoyed a tasting of scrumptious bison dishes. We thank the National Bison Association for the opportunity to showcase our Durham Ranch bison striploin for the pop-up cooking competition.
The James Brockey Event Center in Seattle was filled with mouthwatering aromas on July 17, 2019, as three teams of student chefs squared off for the first-ever Bison Battle in Seattle cooking competition. More than 100 spectators were on hand to view the competition, and to sample a variety of bison dishes prepared by Sierra Meat & Seafood’s Chef Todd Kihara.
Each team of three student chefs were given 30 minutes to devise recipes, 30 minutes to prepare an appetizer, and 30 minutes to prepare an entrée. When the burners were turned off, and the knives put down, a panel of four judges sampled the appetizers and entrees prepared by the three teams.
After extensive deliberation, Team Cheftastics was declared the winner with an appetizer featuring a bison wrap, along with bison tartare in a golden beet cup; and an entrée that was parmesan encrusted center striploin roulade served katsu style.
The event was sponsored by the National Bison Association through resources provided by USDA’s Farmers’ Market Promotion Program. The competition featured center cut striploin from Durham Ranch, and fresh vegetables from Charlie’s Produce in Seattle. Also helping to sponsor the event were MacDonald Meat Co. and Renton Technical College’s Culinary Arts Program.