A showcase of chef inspired center of the plate creations featuring independent restaurant partners and Palmer sourced meats and seafood.
The Palmer Partner Series Highlights Chef Driven Execution
At the Palmer Foods 2026 Summer Preview Food Show, we tagged in some of the region’s talented chefs to demonstrate what happens when strong ingredients meet disciplined execution. The Palmer Partner Series challenged independent restaurants across central and western New York to create center of the plate dishes built around Certified Angus Beef®, fresh seafood, dry-aged programs, and live fire cooking.
Each plate highlighted not only culinary creativity, but also how thoughtful sourcing, portion control, technique, and presentation translate into real menu value for operators.
Pan-Seared Red Snapper
Chef Hermino Nieves of Canal Club 62 crafted a pan-seared red snapper built from whole fish utilization and classic technique. The fish was lightly brined and basted with butter, garlic, ginger, thyme, and rosemary before being paired with smoked paprika chorizo cream, grilled citrus, and asparagus. The dish demonstrated balance and restraint while reinforcing a scratch-made approach that maximizes product use from stock preparation to final plating.
Steak Au Poivre
At Lemoncello, Chef Nick LaPietra showcased a classic steak au poivre featuring twin 6 oz. Certified Angus Beef® strip steaks finished with a traditional brandy cream sauce. His approach focused on precision and familiarity. The dish carried the feel of an upscale steakhouse entrée while remaining approachable and operationally practical through controlled portioning and recognizable flavor profiles.
Dry Aged Cowboy Steak
Chef and owner Steve Tross of Stone Creek Restaurant leaned fully into premium steakhouse presentation with a 24 oz. cowboy ribeye from Palmer’s 30-day wet and 30-day dry aging program. Finished over open flame and topped with smoked cowboy butter and crispy fried leeks, the plate emphasized visual impact, concentrated beef flavor, and the continued relevance of dry aging in modern steakhouse menus.
Coffee & Coriander Flat Iron Steak
Executive Chef Bob Klein of Salvatore’s Italian Prime demonstrated how value-driven cuts can still command premium perception through execution. His coffee and coriander crusted flat iron steak paired rich beef flavor with parsnip purée, broccolini, blistered potatoes, and a glossy reduction sauce. The plate balanced comfort and refinement while highlighting the versatility of Certified Angus Beef® beyond traditional strip and filet applications.
Bourbon Dry Aged Bone-In Pork Chop
Chef Brendon Clar of Compané Trattoria brought a live-fire approach to a 16 oz. bourbon dry-aged bone-in pork chop. Served over a rustic white bean and escarole-style preparation with roasted vegetables and cream sauce, the dish highlighted how pork can deliver a premium center of the plate experience while maintaining strong menu flexibility and cost structure compared to beef alternatives.
Across every plate, a common theme emerged. Strong ingredients matter, but execution is what defines the guest experience. Whether through dry aging, whole fish utilization, classic French sauce work, open fire cooking, or careful plate composition, these chefs demonstrated the creativity and technical discipline shaping independent restaurant kitchens today.
The Palmer Partner Series was ultimately a reflection of what independent operators continue to do best. Thoughtful cooking. Distinct points of view. And menus built around ingredients that deserve to be at the center of the plate.
Don't settle for standard. The best beef comes from Palmer.
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