Featured Chef: Chris Beischer

Chris Beischer – The Mercer Kitchen- New York City, New York

Chris Beischer“As a country boy from Pennsylvania, I grew up loving animals, knowing the importance of how they should be raised. Niman Ranch has the best tasting meat because of how their animals are treated, respected and care for. It is my brand of choice.”

Chris Beischer was born and raised in Pennsylvania and started cooking at age of seventeen. He decided to formally train as a Chef at the world-renowned Le Cordon Bleu School in Paris and graduated at the top of his class. Chris’ first job in New York was at the famed Quilted Giraffe. After a memorable dinner at Lafayette Restaurant with Chef Jean-Georges Vongerichten, Chris discovered a cuisine that spoke to his senses and decided then that he would next work for Jean-Georges at his first restaurant, JoJo.

Chris moved up to Chef de Cuisine in 1997, earning him high praises. In 2000, Chris moved downtown, taking the helm at (The Mercer) Kitchen, with its pleasing and cutting-edge cuisine that works so well with the sleek multi-textures décor of leather, brick, glass and stone. Over the years, Jean-Georges has closely relied on Chris’ artistry and skills to train chefs from other restaurants to the Jean-Georges’ culture of taste and excellence.  Chris has been part of the opening teams many of Jean-Georges’ ventures, cooked at the James Beard House, and sits on the advisory board of two culinary schools.

We’re honored that talented chefs like Chris have a commitment to cooking with the finest tasting meat in the world. We can’t wait to taste what he comes up with for the Farmer Appreciation Dinner this September!

Featured Chef: Alex Roberts

Alexander Roberts – Restaurant Alma – Minneapolis, Minnesota

Alex Roberts Photo“Our restaurants are dedicated to great sourcing and we know that we can always count on Niman Ranch Pork for exceptional products…. Not only for wonderful flavor and texture, but for the value that comes with Niman’s high standards of animal welfare and land stewardship.”

Alex Roberts was born in Buffalo, New York but raised in the Twin Cities from a young age. He found his way back to New York when attending the French Culinary Institute and went on to gain experience working in several renowned restaurants, including Gramercy Tavern, Bouley and Union Square Café.

An intensive period of food- and wine-related travel in Northern Italy followed his stay in New York before returning to the Twin Cities in 1999. He soon opened Restaurant Alma, a casual-fine dining restaurant dedicated to a changing menu of seasonal cooking, featuring organic and locally produced foods. In 2007 he opened a second restaurant concept in Minneapolis, Brasa Rotisserie, with a St. Paul location following in 2009.

Both Restaurant Alma and Brasa Rotisserie have been recognized locally and nationally. In 2010, Alex received the James Beard Award for Best Chef Midwest. The restaurants have been featured in wide range of publications and television including: Art Culinaire, Gourmet, Food & Wine, Bon Appétit, Man vs. Food, The Today Show and Washington Post.

As a chef / owner of three restaurants, Alex continues to advance his commitment to creating a model of restaurant success and value by demonstrating excellence and sustainable practices in food, hospitality, job quality and service to community. We’re proud to have him featured at Niman Ranch’s 16th Annual Hog Farmer Appreciation Dinner!

16th Annual Hog Farmer Appreciation Dinner

Niman Ranch has celebrated its U.S. family hog farmers at the Annual Hog Farmer Appreciation Dinner every fall since 1998. In its sixteenth year this September, we’re continuing to celebrate the connection between our more than 650 family farmers and the chefs who honor them at this event.

We will feature six renowned chefs from across the country who share our passion for humanely and sustainably raised pork in their own cities and restaurants. Each chef will bring their expertise to the table with a “whole hog” and locally-sourced approach to create unique dishes that showcase our farmers’ hard work.

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