Think Beef was an Education Partner with the annual Cooks the Books Junior Chef competition, Saturday Oct 26. The event took place at Mildred Pierce Restaurant in Toronto, and the ThinkBeef team dedicated their entry to the focus of BEEF of course.
From a total of 8 schools, this year’s ThinkBeef team was selected by draw: Liason College of Culinary Arts, Kitchener. The competitors were Patrick Laurence and Emily Eggett.
Name of the dish they prepared: Sous-vide Beef Short Ribs with Seasonal Vegetable Puree and Beef Sauce.
Low-and-slow cooking using sous-vide on the beef makes for a very tender bite and is complimented on this dish with seasonal vegetables and vibrant colours that makes not only a delicious dish but also a very eye-appealing one.
Congratulations to Patrick and Emily on their delicious dish!
