For Chefs, Seeing Is Believing
Tour Matches Beef Providers With D.C. Restaurant Customers
Posted: June 16, 2012
Cooperative Extension employee Matt Yancey (front left) and Mike Phillips talk about the oats, peas and other crops that are being grown to feed Phillips’ beef cattle as they lead chefs from the Washington, D.C., area on a tour Tuesday of Valley View Farm in Athlone. (Photos by Justin Falls / DN-R)
Mike Phillips, Standing behind a fence with his mature cattle, tells a group of Washington, D.C.-area chefs how he feeds and maintains his beef cattle during a tour Thursday at his Valley View Farm in Athlone.
Beef cattle gather around a pile of feed at the Valley View Farm on Tuesday. The farm was a stop on a tour for chefs who work around Washington, D.C.. Organized by the Capital Meat Co. and Shenandoah Valley Beef Cooperative, the tour was meant to show chefs where the beef they prepare is coming from.
ATHLONE — Mike Phillips stood in front of about 40 Washington, D.C.-area chefs this week with one goal: to explain what makes good beef, naturally.
“I treat the animals just like they’re...
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