Pier 22 Presents Cooking With Angus Beef By Executive Chef Greg Campbell

FOR IMMEDIATE RELEASE
Bradenton, Florida, United States of America (Free-Press-Release.com) February 17, 2012 --

Enjoy an up close and personal demonstration by Chef Greg as he guides the class through some of the more difficult beef production techniques as well as through the breakdown of the larger standard cuts of meat. Chef Greg walks through a step by step preparation of: Beef Rillette shredded beef pâté, brie and baguette, White Bean Cassoulet cannellini bean stew with beef bacon, Beef Bourguignon mira poix stewed beef with pot vegetables and garlic mashed potatoes, Filet seared, natural jus, confit potatoes, fried spinach and grilled asparagus, and Key Lime Meringue Pie. The price is $ 29.95 per person (plus tax, tip and beverages) and includes an instructional syllabus and five-course sample of each dish. This is a great class for backyard grill masters or those serving delicate dishes to the finest of friends.

The Cooking With Angus Beef class coincides with Pier 22’s new Butcher Board Menu. The menu provides a unique quality that no others in the region have been able to replicate. Pier 22 purchases an entire organically grown, pesticide free Angus beef cow from a local ranch that then processes the meat to the restaurant’s exact specifications. These are healthy, docile animals that feast on a “gourmet” salad bar of clover, wheat, oat, rye grass, millet and are all USDA certified organic. Pier 22 offers a variety of selected cuts of meats which changes routinely to bring only the best highest quality preparations for you and your guests to enjoy. The Butcher Board Menu is available with the regular Dinner Menu beginning at 5pm daily.
Reservations for the cooking class are required and can be made by calling 941.748.8087. Pier 22 is located at 1200 First Avenue West, in Downtown Bradenton on the Manatee River.

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