Chef Emeril Lagasse, who counts a Wine Spectator Grand Award-winning steak house among his restaurants, wanted to bring restaurant-quality steaks to the public at a decent price. Consistency is difficult to maintain in meat at volume, and volume is necessary to keep costs down. Lagasse partnered with a middleman who could make the formula work.
For the full article, check out the new issue of Wine Spectator, on newsstands October 5, 2010.
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