Vegan brisket, in Texas?
Yes, in a state known for longhorn steaks and BBQ, a Brookdale chef wowed judges at the Argentum Senior Living Executive Conference and Expo in San Antonio with his recipe for Central Texas vegan BBQ brisket.
William “Ted” Hill, dining services director and executive chef at Brookdale Gaines Ranch in Austin, Texas, competed in a live culinary cook-off featuring leading chefs in the senior living industry. Hill’s entrée entry - vegan brisket, red and dino kale coleslaw and Tex-Mex escabeche - was awarded first place in the creativity category and runner-up in the taste category. Hill said he discussed his entry with members of Brookdale’s corporate dining team and wanted to do something unique.
Download Hill’s award-winning recipe – Central Texas Vegan BBQ Brisket.
“Vegan cooking is something that we all agreed has been a top trend,” Hill said. “We knew other competitors would choose something more predictable, but we wanted to represent Brookdale’s forward-thinking and innovation. Personally, I love a challenge and living in Central Texas where it is all about meat, I thought it would be extremely fun to make something like this in the style of our wonderful barbecue tradition and flavor. And it was.”
Hill joined Brookdale in August 2017. He graduated top of his class from Le Cordon Bleu in Pasadena California in 2001 and has worked in small restaurants and for a hotel chain. He also ran a private catering business.
