This week, Alberta Beef Producers (ABP), in partnership with Canadian Beef Centre of Excellence (CBCE) and Ronald McDonald House Charities (RMHC), is proud to host ‘At Home for Dinner’ events at Ronald McDonald House in both Edmonton and Calgary, Alberta.
On Monday, the crew served close to 50 meals, with steak samplers taking the show. CBCE’s Mathieu Pare, and Acme Meats’ Corey Meyer led the menu preparation, which also included spaghetti with homemade Alberta beef meat sauce, Caesar salad, garlic bread, fruit and vegetable trays, and assorted desserts.
On Wednesday, CBCE chefs led the kitchen through Classic Sweet and Sour Pineapple Meatballs, Thai salads, fruit and veggie trays, and another delicious steak sampler, with cupcakes for dessert.
We are proud to give back to our community, and be a bright spot in families’ lives, especially during such an uncertain time.
You can watch videos from “At Home for Dinner” featuring Mathieu Pare, Corey Meyer, Trail’s End Beef, ABP’s Lindsay Roberts, and representatives and guests of Ronald McDonald House on Facebook and Instagram.
Oven-roasting the meatballs instead of pan-frying leaves you free to make the sauce. The meatballs can be assembled the night before, if you wish so you can just pop them in the oven when you get home from work. The sauce can also be made ahead. Serve with cooked rice or rice noodles and snow peas.
The Cutting Edge. Carve marinating steaks across the grain to maximize tenderness. Like a piece of wood, meat has a grain to it – referring to the direction of the muscle fibres. Cutting across the muscle fibres (or grain) shortens them, making the meat more tender to eat.