Wordless Wednesday: when the sun shines at Eagle Hills
November 9, 2011
Chefs are busy folks and their crazy schedules don’t always match up with mine, so I haven’t connected with those I met last week to hear their thoughts on the production tour they took.
But I’m anxious to talk with them. When I found out our company was taking this group to my area, I was thrilled for several reasons. One being that I think this place is full of gorgeous scenery and the local hills create a picturesque view of cattle country. (Especially when they’re filled with the nice Angus cattle.) Fall just magnifies that beauty, with the warm tones and blue skies.
Unless of course the temperature dropped 25 degrees overnight, rain and snow showers threatened and the wind is howling like crazy. Then it might not just seem so picture perfect. So I wonder if they were glad to get back to their cities or if they saw through the unpleasant weather?
Today I thought I’d rewind the clock to just about a year earlier when I first visited Eagle Hills Ranch. Todd Geiken, his wife Lisa and their sons graciously drove me around their pastures to shoot some of that fall beauty.
They’d just been weaned, so I think the mama’s were enjoying their single status.
Here are those warm colors…
And blue skies.
See why I love this place?
These sights surely inspire me, so hopefully they did the same for the chefs–even if they saw them mainly out of SUV windows as the wind blew all around us!
May your bottom line be filled with black ink,
Miranda
You may also like
Progress from small steps
Every day is a chance to learn and get better. Thousands of others like my new friends in Alabama are taking steps to meet the shifts in consumer demand, and to know more. Small steps in the right direction can start now. Even if it’s just recording a snapshot of where you are today, a benchmark for tomorrow.
Not perfect, but working to get better
The CAB Cattleman Connection team heard its name called more than once in the virtual ceremonies, and each time came a sense of personal accomplishment, but even better: confirmation that we’re getting better at our craft. I hope that means we’re doing a better job for you.
The III big things
At III Forks, an upscale steak and seafood restaurant in Frisco, Texas, the beef must match the ambiance and the service. Chef Chris Voegli says it all must exceed expectations. It’s that attention to detail at the final step that makes the cattleman’s attention to detail worth it.