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1/12/2010 |
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San Diego Chefs keep it Local with Brandt Beef During Restaurant Week |
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SAN DIEGO, Calif. – January 12, 2010 – Commitment to locally-raised products among the region’s fine dining establishments will be apparent during next week’s San Diego Restaurant Week. Nearly a dozen participating restaurants and hotels will be serving local Brandt Beef products, many of which are special additions for the popular event. Participating establishments include La Valencia, The Lodge at Torrey Pines, Twenty/20 Grill at the Sheraton Carlsbad, The Oceanaire, Whisknladle, Zel’s Del Mar, Mr. A’s, Stingaree, Jake’s Del Mar and Humphrey’s.
“We understand the importance of supporting and promoting local vendors and purveyors, especially during these tough economic times,” says Antonio Friscia, executive chef at Stingaree. “Brandt Beef, not only is local and single family owned, but is dedicated to providing a natural, high-performing product that is a perfect fit on Stingaree’s menu.”
La Valencia Hotel in La Jolla will be serving Brandt Beef Cheeks, The Lodge at Torrey Pines will also be featuring Brandt Beef Cheeks as well as Brandt Center Cut New Yorks and Brandt Marrow Bones, Twenty/20 Grill in Carlsbad will be serving Brandt Boneless Short Ribs, The Oceanaire in Gaslamp Quarter will be preparing a Brandt Prime Flat Iron, Whisknladle in La Jolla will feature Brandt Beef’s signature ground beef burger and Beef Cheek Ravioli, Zel’s Del Mar will be featuring Brandt Chuck Flap Short Ribs, Mr. A’s will be serving Brandt Center Cut Striploins, Stingaree will feature Brandt Beef Prime Short Ribs, Jake’s Del Mar is preparing Brandt Farms New Yorks, and Humphrey’s on Shelter Island will be serving Grilled Brandt Flat-Iron Steak.
“Brandt Beef both appreciates and values the support we receive from restaurants that use local growers and producers,” says Eric Brandt, managing partner of Brandt Beef. “We encourage San Diegans to make their Restaurant Week reservations now at one or more of these establishments so that they can experience what Southern California purveyors have to offer.”
San Diego’s Restaurant Week runs from Sunday, January 17 – Friday, January 22 at more than 180 of the region’s finest restaurants. Diners can enjoy a three-course meal for $20, $30 or $40 per person, depending on the restaurant. To experience the True Natural flavor and quality of Brandt Beef, please visit one of the restaurants or hotels listed above.
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