LA CENSE BEEF PROUDLY PRESENTS
"CHEF ADAM PERRY LANG COOKING WITH LA CENSE BEEF"
COOKING AND RECIPE VIDEO SERIES
Chef Adam Perry Lang, a huge fan and friend of La Cense Beef, worked with La Cense Beef on the development of an exciting series of cooking and recipe videos. Chef Perry Lang has a tremendous appreciation for 100% grass fed all natural Black Angus beef, free of antibiotics and hormones. Chef Perry Lang has stated that, "La Cense Beef is the highest quality grass fed beef available. It is outstanding how the grass fed cattle are raised in such an environmentally friendly and humane way."
In each video Chef Perry Lang shows the viewer how to create spectacular meals using different cuts of La Cense Beef and his own special recipes. The first 5 videos show Chef Perry Lang grilling at the La Cense Ranch in Montana. The videos show viewers how easy and enjoyable it is to cook with the different cuts of La Cense Beef, and also give an up close look at the gorgeous landscape of the La Cense ranch.
Chef Perry Lang has been described as Daniel Bouloud's protégé, and has gained international recognition as one of the most respected chefs in the world. He has worked in some of Manhattan's top rated restaurants: La Cirque, Daniel, and Chanterelle. He has also taken on The Three Star Michelin rated Restaurants. Guy Savoy and Marc Meneau in France. Additionally, Saveur Magazine recently named Chef Perry Lang as their annual Saveur 100: the best things to happen to food in 2006.
Chef Lang attended and graduated from The Culinary Institute of America in 1993. Upon graduation he was given the Gourmet Society's prestigious Harold Solomon Award of Distinction, as well as a scholarship grant for recipe development from the Dannon Corporation.
You may have seen Adam Perry Lang featured on such television programs as The Oprah Winfrey Show, The Food Network, Iron Chef America, The Travel Channel, The Early Show, The Today Show, The Style Network, Epicurious, CNBC, just to name a few.
We hope you enjoy viewing these recipes as much as we enjoyed tasting them! We'd love to hear your feedback on how your recipes turn out. Enjoy!