Prime Cuts

When we launched Prime Cuts it was our goal to provide you with content around all things cooking including information, techniques, tips and recipes. Of course, since our name is “Prime Cuts” and we own an argentinean steakhouse we wanted a primary focus of our content to be on proteins, and specifically, steak, as well as the dishes, sauces, beverages and techniques associated with them. As our restaurant continued to grow and get busier we sought out help from a diverse group of contributors to keep new content flowing into your RSS readers or inbox. While this strayed away from the focus on steaks that we had originally intended, it allowed us the ability to focus on the restaurant, which demanded a lot of our attention, while still keeping up with the blog. Our contributors provided mouth-watering recipes, the joys of a French press and tons more.

But, as 2010 set in, the restaurant continued to grow and was growing, at times, at an even faster rate than we had anticipated. Along with that we had a lot of other things that demanded our time both personally and professionally. This perfect storm of circumstances led us to put this blog on the back burner. Sure, we created some content during 2010, but not nearly as much as we wanted to and not on a regular basis.

As we spent the better part of December planning out what 2011 would look like for us at Caminito, we made dusting off and refreshing Prime Cuts a priority for the two of us. We decided that we wanted to bring the blog back to its roots with no other contributors besides the two of us. This forces us to keep it a priority since we’re solely responsible for producing content. If we don’t write, then you don’t get anything new to read. This will put pressure on us, especially once Summer comes around and the restaurant picks up a lot. We’ll definitely have guest posts along the way and may even open our arms again to regular contributors later in the year.

We’re really excited at digging back in around here. We both have some recipes, techniques and tips that we can’t wait to share with you! To help us stay on a regular schedule and also not to suddenly start flooding you with new posts, we’re going to stick to 2 posts per week, one from each of us. Some weeks we may have more than that, especially if we put together a series or have a few guest posts and some weeks we’ll probably only have a single post. We’ll call it an average of 2 posts per week. Deal?

We hope that you had a wonderful holiday season and that 2011 is off to a great start! We hope that you’ll forgive us for not writing enough during 2010 and will pop back in and say hello during 2011.

Cheers!

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Photo Credit: elmada

We’re very happy to announce the newest version of Prime Cuts.  With this update comes both a completely new logo and blog design.  Both the logo and blog were designed by Coffee House Ideas.  We worked really hard with Eric and Justin Rasmussen to ensure that the logo and new design matched what you’ve come to love about Prime Cuts.

Realizing that most of you connect with us via an RSS reader, we wanted to call your attention to the updated design.  If you haven’t stopped by the actual website in a while, head on over and take a peek.  We’re really proud of the updates and are still continuing to make several tweaks and other updates.

I really like the changes and was getting bored staring at the same blog day in and day out.  I’m curious to know what you think.  Do you like it?  What’s ONE thing you want to see around here?

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This week we just wanted to take a minute to say thank you.  With your support, our restaurant, Caminito Argentinean Steakhouse, won three awards in the Best of Pioneer Valley awards that we asked for your help with a couple months ago.  We won: 2nd place – Best Steakhouse, 2nd place – Wine List and 3rd place – Best Patio.  These were the big 3 categories we were focused on placing in and we did it.

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For those who have yet to stop by for a wood-fire grilled hand-cut steak, a little chimichurri or a nice glass of Argentinean wine, we hope to see you soon.

Again, thank you for the continued support of not only Prime Cuts but also of Caminito.

P.S. What are your thoughts on the new intro?  We’re always working on improving the quality of content we deliver to you.  Hope you enjoy!

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Over the past couple months we have been working on this announcement and we’re happy to finally share with all of you

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In the next couple days you will see a new section created for our contributors bio and contact info and you’ll start to see posts from them.  If you missed Amber’s first post here, check out this simple recipe for Greek Hummus with Kalamata Olives.

We’re very excited about the growth of Prime Cuts and hope that you continue to learn and have fun as well.  We promise that we will never compromise the quality of the information we provide you.  We just want to be able to bring you more content and a more well-rounded place to come to have all of your food and cooking questions answered.

Now, we want to hear from you.  What are your thoughts on today’s announcement?

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We’ve had a lot of questions over the past week regarding where Prime Cuts TV has been for the few weeks.  We wanted to let you know that we haven’t stopped producing Prime Cuts TV and will have a new episode later this week or, at the latest, next Monday for all of you.

What happened? Well, a few weeks ago Justin moved to Boston.  In the craziness of relocating to another state both of the camera chargers have gone MIA which has made it a little hard to film any new episodes.  However, even if we can’t find the chargers by mid-week, Justin is either going to order a new charger or pick up another camera as a temporary solution.

Don’t worry though, we have a bunch of content already lined up both for the regular blog and also for Prime Cuts TV.  Also, we will have a very special announcement coming later this week which we think everyone will like

We both hope that you’re all doing well.  Actually, let’s chat about that in the comments below.  How are you doing?  Tried any cool recipes lately?  Learn anything new in the kitchen which is awesome and you want to share?

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