Contact: Bryan Schaaf Certified Angus Beef LLC 330-345-0307 Video available at: Photo available at: Caption: Chef Brett Sawyer, The Plum, receives the Culinary Innovator award from the Certified Angus Beef® brand’s Mark Polzer (left) and John Stika, president (right). The Plum’s beef navel pushes culinary innovation The ® brand applauds the stars of steak Certified Angus Beef NASHVILLE, Tenn. Oct. 5, 2017 When Chef Brett Sawyer opened his much-lauded west Cleveland – – restaurant, , in 2016, he saw it as a destination for folks in the foodservice industry to come dine on their off days. And with such an audience in mind comes the freedom to be innovative in the kitchen, which is precisely how Sawyer and his team stumbled upon the rarely-menued beef navel. a really gristly steak but in a Sawyer, who describes the cut as part steak and “It’s like – good way,” says part brisket. Though previously used in ground beef for the most part, or cured to make beef bacon or pastrami, the beef navel has been found in various iterations on opening, with each Sawyer’s menu since Plum’s drawing rave reviews from his ever-growing clientele. As such, the Ohio-born chef who cut his culinary teeth under well-known restaurateurs Paul Kahan and Johnathon Sawyer recently was named the Certified inaugural at the Annual Conference held in Angus Beef Certified Angus Beef ® brand’s ® brand’s Nashville, Sept. 27-29. The award honors chefs pushing the bounds of innovation with regards to beef in their kitchens. Brett ® brand Certified Angus Beef Sawyer’s Plum, which was recently tabbed “, sources Ohio-raised cuts through family-owned specialty meat purveyor Blue Ribbon Meats. Read more about beef navel . Sawyer’s
Contact: Bryan Schaaf Certified Angus Beef LLC 330-345-0307 Video available at: Photo available at: Caption: Chef Brett Sawyer, The Plum, receives the Culinary Innovator award from the Certified Angus Beef® brand’s Mark Polzer (left) and John Stika, president (right). The Plum’s beef navel pushes culinary innovation The Certified Angus Beef ® brand applauds the stars of steak NASHVILLE, Tenn. – Oct. 5, 2017 – When Chef Brett Sawyer opened his much-lauded west Cleveland restaurant, , in 2016, he saw it as a destination for folks in the foodservice industry to come dine on their off days. And with such an audience in mind comes the freedom to be innovative in the kitchen, which is precisely how Sawyer and his team stumbled upon the rarely-menued beef navel. “It’s like a really gristly steak – but in a good way,” says Sawyer, who describes the cut as part steak and part brisket. Though previously used in ground beef for the most part, or cured to make beef bacon or pastrami, the beef navel has been found in various iterations on Sawyer’s menu since Plum’s opening, with each drawing rave reviews from his ever-growing clientele. As such, the Ohio-born chef who cut his culinary teeth under well-known restaurateurs Paul Kahan and Johnathon Sawyer recently was named the Certified Angus Beef ® brand’s inaugural at the Certified Angus Beef ® brand’s Annual Conference held in Nashville, Sept. 27-29. The award honors chefs pushing the bounds of innovation with regards to beef in their kitchens. Brett Sawyer’s Plum, which was recently tabbed “, sources Ohio-raised Certified Angus Beef ® brand cuts through family-owned specialty meat purveyor Blue Ribbon Meats. Read more about Sawyer’s beef navel .
AC2017_Culinary_Innovator_-_Plum.docx