Chefs Support Local And Sustainable Agriculture During San Diego Restaurant Week

Premier chefs offer local Brandt Beef's sustainable cuts on prix fixe menus during San Diego Restaurant Week, January 11 - 16

Several prominent San Diego restaurants will showcase Brandt Beef's sustainable cuts during San Diego Restaurant Week. With increased consumer demand for environmentally-responsible foods, local chefs have embraced Brandt Beef for its local presence, superior taste and consistent performance.

"We are thrilled that so many restaurants will showcase our sustainable beef cuts during San Diego Restaurant Week," said Eric Brandt, Managing Partner of Brandt Beef. "As a local, single family owned producer, we are extremely proud to partner with restaurants that embrace our same sustainable eating philosophy, which involves raising our animals naturally and humanely, and exploring the tremendous flavor that exists beyond the familiar cuts. We hope that all San Diegans enjoy the wonderful Brandt Beef dishes that will be created by our chef partners supporting local agriculture."

The fabulous restaurants that support local agriculture and will feature Brandt Beef on their prix fixe menus include:
� Mistral at Loews Coronado Bay Resort - Executive Chef Timothy Ralphs will prepare Brandt Beef Pot-Au-Feu Beef Cheeks with Root Vegetables
� Stingaree - Executive Chef Antonio Friscia will prepare "Steak Frites" featuring Brandt Beef Prime Bavette with Truffle-Parm Fries and Peppercorn Demi-Glace
� Laurel Restaurant & Bar - Executive Chef Joe Magnanelli will prepare "Brandt Beef 2 Ways" featuring Brandt Beef Bistro Filet and Red Wine Braised Short Rib with Hen of the Woods Ragout Haricot Vert, Potato and Parsnip Puree and Truffle Butter
� Twenty/20 Grill & Wine Bar at Sheraton Carlsbad Resort & Spa - Chef Reed Anderson will prepare Brandt Beef Braised Boneless Short Rib with Whipped Golden Potatoes, Black Truffle Mousse, Champagne Beignets, Baby Leeks and Demi Glace.
� Bertrand at Mister A's - Chef de Cuisine St�phane Voitzwinkler will prepare Grilled Brandt Beef Prime Rib Eye "Cap" Sauce Bearnaise and Pommes Anna with Fresh Thyme

Echoing the passion of San Diego's finest chefs who are committed to local and sustainable agriculture, Timothy Ralphs, Executive Chef of the illustrious Loews Hotel in Coronado states, "Our commitment at Loews to adopting local farmers stems from our philosophy of supporting those who we know are considerate of the environment, quality and sustainability. For this reason, we are proud to showcase Brandt Beef on our menu at our organic restaurant, Mistral. Besides, why would I want to truck meat in all the way from the Midwest, when I can get the best right here in my own backyard."

Celebrating its fifth year, Restaurant Week is a spectacular exhibition of San Diego's finest culinary talents. The event will be held Sunday, January 11 - Friday, January 16, 2009 and provides local food aficionados and visitors an opportunity to enjoy special fixed-price dinner menus from more than 150 participating restaurants.

Organized by the California Restaurant Association in partnership with the San Diego Convention and Visitors Bureau and San Diego Magazine, Restaurant Week was created to spotlight the city as a premiere dining destination. Throughout the week, restaurants will offer prix fixe, three-course dinner menus for $20, $30 or $40 per person that will feature a variety of exciting, local flavors.

No passes, tickets or coupons are required to partake in Restaurant Week. Diners can simply visit their favorite participating restaurants throughout the week to enjoy the special prix fixe dinner menus. Advance reservations are not required, but are strongly recommended and can be made by calling the restaurants directly. A com