Featured Chefs

Our featured chefs rely on the high quality of 1855 Black Angus.

Q & A with Mike Suttles

How do your customers respond to having 1855 beef on your menu?

Being single sourced Angus, the guest is confident in knowing they are getting a quality product. Our staff is trained to inform the guest regarding the importance of single sourced Black Angus.

How does the fact that it’s Angus affect the eating experience?

Angus tends to marble naturally, much better than most breeds. Sizing is very consistent, so cutting a nice thick NY strip or ribeye, knowing that I will get enough marbling, is done with ease.

How do you like to prepare the cuts you use?

We are a steakhouse, so we broil with 1100 degree broiler, season with just Spanish sea salt, brush with beef fat drippings and that’s it.

How does 1855 beef compare to other premium (Upper 2/3 Choice & Prime) programs?

I switched to 1855 because of the consistency. Always coming out of Grand Island, I know what I am getting.

Besides a traditional steak (NY Strip, Ribeye, Filet, etc.), what’s your favorite cut of 1855 beef to prepare: Favorite non‐typical/unique cut?

Spinalis!! We get it in every once in a while.

Do you have a favorite wine to pair 1855 beef with?

Italian Barrolo

What’s your favorite dish or type of cuisine to cook/eat why?

I love cooking close to home, so going local is my favorite cuisine. I like what is fresh and in season, letting flavors stand on their own, charring vegetables for flavor, putting a nice bark on a ribeye, all very simple techniques.

How would you define your cooking style?

Simple, refined, clean, not one for over saucing or complicating a great quality protein.

What are your top 3 to 5 tips or suggestions you’d give novice cooks or cooks at home?

Take your time, and have fun. Cook with the heart, and no short cuts!

What’s your favorite ingredient?

Hatch chili honey vinegar! I would put that on everything if I could!

What do you enjoy most about being a chef?

Watching nightly as people eat the food I love.

What would you choose as your last meal?

Beef ribs, coleslaw, and my enemy, fresh cut fries! Wash it down with nice Malbec, and I am good to go.

What do you like about 1855 beef?

Consistency. 1855 beef is consistent, tender and simply a great product.

How do your customers respond to having 1855 beef on your menu?

They appreciate the great cuts and flavor profile. I don't add a lot because it doesn't really need anything. The rich flavor of 1855 is delicious without a lot of seasoning.

Besides a traditional steak (NY Strip, Ribeye, Filet, etc.), what's your favorite cut of 1855 beef to prepare: favorite non-typical/unique cut?

Short ribs. They braise really well and are a nice, hearty option for the fall.

What's your favorite ingredient?

A good onion. I couldn't do without it in the kitchen.

What's in your fridge at home?

Good craft beer, at least four different kinds. And always great cheeses.

What would you choose as your last meal?

Spaetzle with unbelievable cheeses and smothered with caramelized onions.

What are your top 3 to 5 tips or suggestions you'd give novice cooks or cooks at home?

1. Before you host a party, try it on your own.
2. Make sure your grill is hot.
3. Good beef doesn't need a whole lot, so don't overdo it with spices.
4. Sear the steak to seal the flavor inside.