An evening of red

Those of you who follow our team across the country via Facebook probably already know Mark spent his Tuesday evening in Washington, D.C., meeting the press while sharing your steaks and your story. But just what was this event all about? We caught up with him on his way back to Ohio Wednesday to get the scoop.

Mark explained that the National Press Club is a private club for journalists and communications professionals. It’s the hub of social and journalistic life in D.C. and the walls of the building are lined with historically significant and iconic images that embody the essence of the news industry.

The club maintains two restaurants. One of which, The 4^th Estate, is a fine dining establishment and Certified Angus Beef® brand licensee. Its executive chef, Susan Delbert, was so impressed after attending a CAB tour and educational day at American Angus Association member Randy Stabler’s Maryland farm last summer, she wanted to have CAB and the Stabler family be a part of a special wine dinner hosted at her restaurant.

She also really wanted to bring an Angus heifer into the club (up the freight elevator, no less!) for display that night, but unfortunately that didn’t work out.

But live cattle or not, rest assured the sold-out crowd heard all about what you, the men and women who produced the beef for the feast, do to make sure their eating experience is exceptional every single time.

“While the food and wine were wonderful, the event served to help inform the media professionals in attendance about the families involved in the cattle business, the great care and attention they give their land and animals, and, ultimately, help connect the beef they enjoy to the cattlemen that produce it,” Mark said.  “Our hope is that through education events like this our media are better equipped to accurately report on agriculture and food stories.”

That’s something we could all raise a glass to, no?

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