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 by Marc Piperno |
| Most chefs that I have interviewed can best be described as those that have developed a curiosity and passion for cooking. For Colin McKaharay, executive Chef at Blackstone’s, it was more for the pursuit of perfection. Mr. McKaharay graduated from the New England Culinary Institute, then attended Tulane University to complete his education and received his B.S. in hospitality management. “My objective has always been to elevate our patron’s dining experience and continue to distinguish Blackstone as a first-class steakhouse,” says Chef Colin. Once again, McKaharay has raised the bar at Blackstone, by becoming one of two restaurants on the entire eastern seaboard that have the rights to carry and serve authentic and certified Kobe beef. Over the last 5 years, the beef industry was turned on its head when a handful of cattle farmers in Japan all got together and began filing lawsuits against restaurants that were making false claims of carrying Kobe beef, when they were, in fact, not. Over the years, the word Kobe has become loosely used as a means of associating high quality beef and flavor profile. As Chef McKaharay explained to me, there is Wagyu beef and then there is Wagyu, that comes from Kobe Japan. It’s like sparkling wine and champagne; real champagne can only come from the Champagne region of France. As Chef Colin puts it, “Though there are many fine cuts of beef on the market, Kobe beef carries notable and distinct flavor qualities, not found anywhere else.” After some investigation, Chef Colin discovered that there were only a select few restaurants in the entire country that bestowed the honor of carrying Kobe beef. As the tenacious professional that Colin is, he began to research and learn what it would take for Blackstone Steakhouse to carry the Kobe certification. Once contacting the Kobe Association in Japan, it was found that attaining the certification was possible, but not easy to attain. Since there is limited production of this exclusive Wagyu beef, the Kobe Association holds very high standards for select restaurants only. Upon submitting his professional resume, an in-depth profile of Blackstone’s patron reviews, along with photos of the restaurant, reputation and integrity as a classic American Steakhouse, the association, after three plus years, finally awarded Blackstone the rights to supply its patrons the quality and flavor that has given Kobe Beef it’s stellar reputation. Blackstone Steakhouse proudly displays their Kobe Statue of Authenticity at the restaurants entrance, so you know that you are getting the real deal. With the help of Executive Chef Colin, Blackstone Steakhouse will continue to enhance your dining experience that will take you on a journey through many regions and cultures, for many years to come. |
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20 lucky winners will win $500 each in prizes totaling $10,000. 