Celebrate National Beef Burger Day with an Award-Winning Burger and Beef It s What s For Dinner djournal.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from djournal.com Daily Mail and Mail on Sunday newspapers.
Dolphin Entertainment s NFT Division Partners With Top Chefs to Create Collectible Recipe Card System
ACCESSWIRE
17 May 2021, 23:05 GMT+10
MIAMI, FL / ACCESSWIRE / May 17, 2021 / The new NFT Division of Dolphin Entertainment, Inc. (NASDAQ:DLPN), Dolphin Digital Studios, announced today it will enter into a new category of NFTs: Culinary. The company has begun producing a first of its kind, Non Fungible Token (NFT) Collectible Recipe Card system which will debut with some of the most important culinary figures in the country, in collaboration with chefs Nina Compton, Hugh Acheson, Marc Forgione, Dale Talde and Ludo Lefebvre, to name a few. Each partner chef in this and future Recipe Card NFT programs will create exclusive, seasonally inspired recipes that will come to life with visually stunning digital 3D art pieces that will be exclusive to the consumers who buy the NFTs.
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DENVER, April 21, 2021 /PRNewswire/ As families and communities prepare for summer grilling season and celebratory gatherings again, U.S. cattle farmers and ranchers continue to work tirelessly to provide the best care for their cattle and land. Consumers should feel good about the beef on their grills, knowing that U.S. cattle production is the most environmentally sustainable in the world.
Beef Sustainability
Grilled Tenderloin with Sweet Onions Corn Tomato Salad
As the farm to table revolution has swept America, it is no surprise that people want to know more about where their food comes from – and it s good news for beef. According to the U.S. Environmental Protection Agency, greenhouse gas from beef cattle only represents 2% of emissions in the U.S.
photo: courtesy of ovide
If you ask Hugh Acheson, the perfect precursor to a seafood dinner is more seafood. At Ovide, his new restaurant inside the recently opened waterfront Hotel Effie in Sandestin, Florida, the appetizer menu reads like a sailor’s bounty: littleneck clams, snapper crudo, blue crab bisque, pickled shrimp salad, and oysters Rockefeller, a dish he describes as “spinach and oyster decadence.”
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Hugh Acheson.
A devotion to seafood is not new to Acheson, whose restaurants, including Empire State South in Atlanta and Five & Ten in Athens, Georgia, have garnered him six James Beard Award nominations over the years. “We use a lot of Gulf seafood at our other places, but it is nice to be so close to the source,” Acheson says of Ovide. “The Gulf is an abundant resource that needs to be taken care of, respected, and treasured. I just love the diversity of the fish offerings and the amazing fishing folk who bring us their catch.”