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Snake River Farms American Kobe Beef and Kurobuta Pork Featured at James Beard House(Boise, ID) - Snake River Farms American Kobe Beef and Kurobuta Pork were featured on the menu at the renowned James Beard House last week in New York City. Idaho chef and restaurant owner, Jon Mortimer of Mortimer's Restaurant in Boise, Idaho was the featured chef. Chef Mortimer prepared a delightful tasting menu called "The Idaho Table," including Snake River Farms Kurobuta Pork Boneless Ribs as an appetizer, and Cabernet-braised Snake River Farms American Kobe Zabuton with Root Vegetables and Idaho Potato Trio. These exquisite creations, along with other Idaho products were pared with Hells Canyon wines including a 2003 Bird Dog White and a 2002 Deer Slayer Syrah."I've always felt the real artists of any eating experience are the farmers and ranchers themselves," said Chef Mortimer. "I'm blessed with such fine ingredients located right here in Idaho. I can't help but do great things with the gifts that they bring me," he continued. Chef Mortimer chose to feature Snake River Farms American Kobe Zabuton because it is a cut not commonly featured on American menus, but widely popular in Korea. Zabuton is a cut from the Chuck that when braised, requires no knife and melts in your mouth. The James Beard Foundation's mission is to foster the appreciation and development of gastronomy by preserving and promulgating their culinary heritage, and by recognizing and promoting excellence in all aspects of the culinary arts. It is a wonderful forum where chefs from all over the world can test their imagination and technical prowess. "We were delighted that Chef Mortimer included Snake River Farms American Kobe Beef and Kurobuta Pork on the menu. We took great pleasure in sharing some of the best beef and pork available with food luminaries at the Beard House," said Jay Theiler, president Snake River Farms.
Photos: Krishna Dayanidhi # # #
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