Cattle in the Vines

On June 6, El Gaucho Hospitality is partnering with Chateau Ste. Michelle and Certified Angus Beef Brand in an effort to engage ranchers and winemakers at the point where their separate industries converge. Naturally, a steak lunch with expertly paired wines is in order; however, activities leading up to the meal present ample opportunities for ranchers Rob and Lori Thomas and wine expert Rob Bigelow to share stories and experiences.

Owners of Thomas Angus Ranch in Baker City, Oregon, the Thomases are excited to share their family’s passion for the Angus breed, with a peek into day-to-day life on the ranch and the practices that provide such high-quality beef.

“Angus cows are efficient at foraging in land that can’t be tilled or planted, turning it into a high-quality protein product,” said Lori. “We love what we do. Seeing people enjoy our product makes everything worthwhile,” Rob said, mentioning how proud he feels when his beef is served at El Gaucho-caliber restaurants.

When asked what it takes to produce Certified Angus Beef, Lori said that first of all it takes a lot of confidence, followed by an evening glass of wine. For Rob, it’s a tumbler of scotch — unless the cattle market is going down, then it might be two.

“Angus cows are efficient at foraging in land that can’t be tilled or planted, turning it into a high-quality protein product”

The event includes a tour through Washington’s largest winery, Chateau Ste. Michelle, which recently underwent a renovation in celebration of its 50th anniversary. El Gaucho will also be giving guests a tour of its upcoming location for local and organic sourcing a few miles down the road.

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