Tuffy Stone
Tuffy’s classical French culinary training and precision earned him the nickname “The Professor.” Along with operating his own restaurant and catering business, he also authored the cookbook “Cool Smoke: The Art of Great Barbecue.”
Serving Up Cooking Inspiration With Chef Moira Hill
Wow Guests With These 3 Underutilized Steaks
As more mainstream meat cuts like strips and ribeyes rise in demand and price, underutilized steaks are taking center stage — and for good reason. These alternative cuts are great menu additions and deliver just as much flavor and versatility. As your trusted experts...
Set your case apart with a tiered pork program
In today’s ever-changing grocery space, it’s essential to stay competitive and provide products that meet consumer demands. Read as Patrick Fleming, our pork expert, gives his take on how a tiered pork program using Open Prairie® Natural* Pork can help you reach your...
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