The Grass(fed) is Growing All Over

Health-minded concepts like Canyon Ranch aren’t alone in seeking grassfed options. Better-burger chains to steakhouses have been going grassfed in recent years, too. And at retail, sales of fresh grassfed beef ...

You Have Our Ear

We’ve spotted some amazing dishes using Barilla orecchiette pasta from Chef's Roll ambassador chefs on Instagram lately, and it inspired us to dig a little more into the story behind the pasta shape. Orecchi...

The 365 Day Dry Aged Beef Project – Episode 3

In episode three of the 365 Day Dry Aged Beef Project, Chef Daniel Barron gets the beef ready! To check out the rest of the series, click here. About the Project: Chef's Roll has teamed up with Chef D...

THE 365 DRY AGE BEEF PROJECT: 2

In episode two of the 365 Day Dry Aged Beef Project, Daniel Barron has installed all the components and walks us through his setup. Go back and watch episode one now if you missed it. About the Projec...

THE 365 DRY AGED BEEF PROJECT: 1

About the Project: Chef's Roll has teamed up with Chef Daniel Barron, the Texas Beef Council and Wüsthof for an epic 365 Day Dry Aged Beef Project. We will be dry aging "107" USDA prime rib eyes for an entire y...

Aussie Wagyu Beef

On a recent February night, not far from the famed Las Vegas "Sunset Strip", a group of top chefs gathered excitedly to get their hands on one of the food world's hottest products: Australian Wagyu. The impo...

Featured Ingredient – Domaine Santé

For Emily and Jeff Josenhans, it started with a simple question: "Can we make a better sugar?" Sugar is a fundamental ingredient used in countless ways in every kitchen and bar, both in savory and sweet contex...