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We welcome queries from journalists on all topics associated with the protein business and its connection with restaurant and hospitality business in Texas, the Southwest and the United States. Our culinary and meat industry experts are available to respond to your questions. For information, contact Fran Gallagher, Praestar Public Relations, 214-762-6193,

All Proteins provided by Snake River Farms   Fine Culinary Trends 2009 Menu Prepared by Eric Brandt Executive Sous Chef of Rosewood Mansion on Turtle Creek January 29, 2009 First Course Mansion Green Salad with Herbs, Flowers, Maytag Blue Cheese And Balsamic Vinaigrette Entrée Course 12-Hour Sous Vide Pork Jowls Apple Cider Reduction, Apple and White Raisin Kurobuta Pork Short Rib Stone Fruit Chutney, Black Pepper and Dill Demiglace Grilled Kurobuta Skirt Steak Caramelized Fennel and White Beans Salt and Herb Crusted Wagyu Sirloin Pommes Dauphine and Sauce au Poivre Braised Wagyu Short Ribs Maple Braised Collard Greens Porcini Crusted Wagyu Flat Iron Roasted King Trumpet Mushrooms Dessert Course Apple Tatin Verinne Granny Smith Apple, Cinnamon Streusel, Crème Fraiche Semifreddo and Tatin Sorbet