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South Korea
Trendy Restaurant Week Celebrated With U.S. Beef
U.S. beef will be featured on lunch and dinner menus of nearly 15 chic restaurants next week as part of Restaurant Week 2007 presented by the Grand Tables Association, an alliance of highly-regarded restaurants in the Chungdam area of Seoul.
USMEF worked with restaurant owners and chefs coordinating this event to supply consumers with high quality U.S. beef at affordable prices. Multi-course menus are created by chefs at each restaurant and are offered at US$20 for lunch and $30 for dinner.
“This is an excellent opportunity for consumers to recognize that high-end restaurants use U.S. beef,” said Min Park, USMEF Korea public relations manager. “That alone speaks for the quality and wholesomeness of U.S. beef. “
The Grand Tables Association strives to satisfy each consumer’s five senses with high quality, creative food and drink, going beyond the trendy and fashionable interiors of trendy restaurants.
“When consumers enjoy U.S. beef prepared in a variety of inspired dishes, they experience the quality attributes that differentiate U.S. beef,” said Park. “This experience encourages those consumers to look for U.S. beef the next time the visit a restaurant or market.”
Restaurant week diners will choose from dishes like grilled U.S. beef rib eye with asparagus in garlic cream, marinated grilled Szechuan U.S. beef beef, thinly sliced, with hot chili oil and cilantro sauce and U.S. beef fried rice with garlic in Japanese plum sauce.
South Korea
Trendy Restaurant Week Celebrated With U.S. Beef
U.S. beef will be featured on lunch and dinner menus of nearly 15 chic restaurants next week as part of Restaurant Week 2007 presented by the Grand Tables Association, an alliance of highly-regarded restaurants in the Chungdam area of Seoul.
USMEF worked with restaurant owners and chefs coordinating this event to supply consumers with high quality U.S. beef at affordable prices. Multi-course menus are created by chefs at each restaurant and are offered at US$20 for lunch and $30 for dinner.
“This is an excellent opportunity for consumers to recognize that high-end restaurants use U.S. beef,” said Min Park, USMEF Korea public relations manager. “That alone speaks for the quality and wholesomeness of U.S. beef. “
The Grand Tables Association strives to satisfy each consumer’s five senses with high quality, creative food and drink, going beyond the trendy and fashionable interiors of trendy restaurants.
“When consumers enjoy U.S. beef prepared in a variety of inspired dishes, they experience the quality attributes that differentiate U.S. beef,” said Park. “This experience encourages those consumers to look for U.S. beef the next time the visit a restaurant or market.”
Restaurant week diners will choose from dishes like grilled U.S. beef rib eye with asparagus in garlic cream, marinated grilled Szechuan U.S. beef beef, thinly sliced, with hot chili oil and cilantro sauce and U.S. beef fried rice with garlic in Japanese plum sauce.