Chef Austin Simmons and the TRIS team were invited to the 4th Annual Butcher’s Ball and the Golden Cleaver competition.
Chef Austin’s HeartBrand Akaushi Dry-Age Beef Rib with Wasabi Yukon Gold Potato Puree, Ginger Soy Glaze, Pickled Onions and Ginger received the third place award. Justin Manning of C&J Barbecue in College Station received the top prize, the Golden Cleaver for his smoked osso bucco, while James Beard Award nominee & Top Chef Master Monica Pope came in second for her chicken wing confit.
The Butcher’s Ball Is About Meat, The Chefs Who Love It, And The Ranchers Who Raise It.
With a focus on sustainable ranching practices, The Butcher’s Ball brings together Texas’ most talented chefs, butchers, ranchers, and advocates for a day of demonstrations, discussions, tastings, and competition. The two-day event drew over a thousand attendees to Rockin’ Star Ranch in Brenham, TX for food, drinks, demonstrations, presentations, live music, and more. Each year gets a little bigger than the last, with more than 50 chefs and pitmasters serving food at both a dinner on Saturday, October 19, and the afternoon festival on Sunday afternoon. All told, the event raised more than $20,000 for local nonprofit Urban Harvest’s programs that support local farmers and ranchers.
Previous CollaborEIGHT participants; Chef Bobby Matos, Chef Dominick Lee and cattle rancher Jordan Beeman also attended this event.
Related Article on CultureMap: Houston star chefs and Texas foodies heat up smokin’ Butcher’s Ball
