Podcast: Dean & DeLuca shows off the thrill of the grill

by Ryan McCarthy
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Dean & DeLuca showed off some flank steak with chimichurri (left) and Atlantic sapphire salmon.

LEAWOOD, Kan.  MEAT+POULTRY editors recently visited the Dean & DeLuca retail outlet in Leawood, just one week after the company unveiled its new meat department. The gourmet retailer was hosting an in-store demo with Chef Justin Cain on grilling practices with healthy cuts of meat. A large group of customers showed up at the event to hear Cain’s tips for grilling as the summer months approach.

The demonstration included flank steak with chimichurri and Atlantic sapphire salmon as the main examples. After the hour-long presentation, Cain took a few minutes to discuss his techniques and philosophies of expanding his cooking ideas for Dean & DeLuca customers.

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