Smithfield 'prep school' features top chefs

by MEAT+POULTRY Staff
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Smithfield Prime fresh pork logo
Smithfield Foods has partnered with award-winning chefs to create recipes featuring Smithfield Prime premium fresh pork products.
 
SMITHFIELD, Va. – Smithfield Prime Fresh Pork received the star treatment from award-winning chefs across the United States as part of a year-long partnership between Smithfield and a select group of James Beard Foundation award winners and nominees, cooking competition show competitors and renowned restaurateurs.

The chefs developed recipes that showcase the quality and versatility of the Smithfield Prime collection of hand-trimmed, fresh pork products. The pork is sourced from Duroc hogs and selected based on stringent quality standards, according to the company.

“Award-winning chefs understand the importance of cooking with high quality ingredients, especially when it comes to protein,” said Dedra Berg, senior director of fresh pork marketing for Smithfield Foods. “We are thrilled to partner with some of the best chefs in the country to inspire at-home cooks to create a premium meal experience using Smithfield Prime Fresh Pork. Not all pork is created equal, and Smithfield Prime is the best fresh pork to cook with because it is naturally tender and juicy.”

The acclaimed chefs include:

Seamus Mullen, Tertulia
Seamus Mullin

Seamus Mullen, owner and head chef of Tertulia and El Colmado in New York. Mullen is a three-time James Beard Foundation “Best Chef: New York City” nominee, finalist on Food Network’s “The Next Iron Chef,” and James Beard Foundation “Best New Restaurant” finalist for Tertulia.

Jose Garces, Amada
Jose Garces

Jose Garces of Philadelphia operates more than 15 restaurants across the country, including Amada, Distrito, Tinto, Village Whiskey, Garces Trading Company, JG Domestic, Volvér, Rural Society, The Olde Bar, Buena Onda, 24 Wood Fired Fare, Olón, Okatshe, and Ortzi, as well as Bayamo and Pincho Tapas Bar on board Norwegian Cruise Line’s Escape. Garces was the 2009 recipient of the James Beard Foundation “Best Chef: Mid-Atlantic” award, as well as the winner of Food Network’s “The Next Iron Chef” in 2009.

Colby Garrelts, Bluestem
Colby Garrelts

Colby Garrelts is chef and co-owner of Bluestem and Rye in Kansas City, Missouri, with his wife, Pastry Chef Megan Garrelts. Colby Garrelts was the 2013 recipient of the James Beard Foundation “Best Chef: Midwest” award and was named one of the “Top 10 Best New Chefs” by Food & Wine in 2005. His restaurant Bluestem was also a semifinalist for the 2017 James Beard Foundation “Outstanding Restaurant” award.

Jose Mendin, Pubbelly Restaurant Group
Jose Mendin

Jose Mendin is founding partner and chef of Pubbelly Restaurant Group who oversees the culinary vision of Pubbelly Noodlebar (Miami Beach); Pubbelly Sushi (Miami Beach, Brickell City Centre, American Airlines Arena, Casa de Campo); Food Republic (aboard Norwegian Cruise Line’s Escape) and Pawn Broker (Miami). Mendin recently opened Pubbelly Ysla (Puerto Rico) and Pubbelly Sushi Market (Aventura), and is also opening a Pubbelly Sushi location in Dadeland later this year. Mendin is a five-time James Beard Foundation “Best Chef: South” award nominee and was also nominated for the Food & Wine “Best Chef” award in 2014

John Tesar, Knife at the Highland Dallas Hotel
John Tesar

John Tesar, Dallas, Texas, is owner and executive chef of Knife at the Highland Dallas hotel. Tesar appeared on seasons 10 and 14 of Bravo’s “Top Chef.” He is a four-time James Beard Foundation “Best Chef: Southwest” semifinalist and is also set to open Knife Burger and Knife Plano later this year. His first book, “Knife: Texas Steakhouse Meals at Home,” was published in May 2017.

Michael and David Cordua, Cordua Restaurants
Father and son duo, Michael and David Cordúa
 
Father and son duo Michael and David Cordúa of Houston, Texas, are chefs and founding partners of Cordúa Restaurants, whose brands include Churrascos, Americas, Artista, Amazon Grill, and Cordúa Catering. Michael Cordúa is a three-time James Beard “Best Chef: Southwest” semifinalist, was previously named by Food & Wine as one of the “Top Ten Chefs” in America, and was inducted into the prestigious Food & Wine Hall of Fame in 2008. Trained at Le Cordon Bleu Paris, David Cordúa was named “Up & Coming Chef of the Year” by the Houston Culinary Awards, “40 Under 40” by the Houston Business Journal and “Houston Truffle Chef of the Year” by Les Dames d'Escoffier since becoming Executive Chef of Cordúa Restaurants in 2009.

Seth Adams, Riverhorse on Main
Seth Adams

Seth Adams of Park City, Utah, is executive chef and co-owner of Riverhorse on Main. Riverhorse on Main has been awarded the AAA Four-Diamond Award, DiRoNA Award, and Forbes Travel Guide Four-Star Rating. Adams has also served as the annual host for the James Beard Foundation “Celebrity Chef Tour.”

Paul Virant, Vie and Vistro
Paul Virant

Paul Virant of Chicago is chef and owner of Vie and Vistro. Virant is a four-time James Beard Foundation “Best Chef: Great Lakes” finalist, and was named “Best New Chef” by Food & Wine in 2007 and “Best New Chef” by Chicago Magazine in 2005. He also received the 2007 Jean Banchet Award for Culinary Excellence as “Top Celebrity Chef” and has competed on Food Network’s “Iron Chef America.” His flagship restaurant, Vie, earned a Michelin star in 2011.

Tuffy Stone, Q Barbecue
Tuffy Stone

Tuffy Stone is a classically-trained French chef, accomplished pitmaster, and the owner of Q Barbecue restaurants and A Sharper Palate Catering in Richmond, Virginia. His professional barbecue team “Cool Smoke” has earned Grand Champion titles in nearly every major competition, including back-to-back wins at the American Royal World Series of Barbecue, a win at the 2015 Kingsford Invitational, and in 2016, became the first team to win the Jack Daniel’s World Championship Invitational three times. Stone served as judge and host on Destination America’s “BBQ Pitmasters” for six seasons, and was also the esteemed host of the James Beard Foundation Sizzling Summertime Barbecue event at The Beard House in 2016.

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