Where surf and turf meet
Chad came from his Seattle, Wash., base in the Pacific Northwest to share insights with ranchers about the high-end foodservice trade in both the Seattle and the Portland, Ore., markets where his family’s restaurant group operates. Selling CAB (Prime, Natural—exactly, right? Nothing better), he says people choose a great steak as the meal to “celebrate life.”
He hasn’t spent much time on farms or ranches, but last year’s Washington Restaurant Association Full-Service Operator of the Year says he’s happy to interact with beef producers: “It’s as a way to give back to the folks that make our business possible.”
For their part, the cattlemen appreciated Chad’s insight, spending 25 minutes or more in a Q&A session that covered everything from hospitality strategies to how the best beef competes with seafood alternatives. We enjoy a little surf and turf sometimes, but our focus will remain on the beef side!
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