Chuck Wagon cook Kent Rollins returns to Stew Leonard's Danbury
Saturday, June 30th at 11:00 am
Stew Leonard's and acclaimed chuck wagon cook, humorist and "cowboy poet" Kent Rollins invite customers to take a trip to the Old West this Independence Day weekend and experience the best food on the trail! Kent will be grilling complimentary samples and Stew Leonard's new filet mignon burgers, all while slingin' bull with Stew's cusotmers and talking about his homw on the range.
As seen on Food Network's Throwdown with Bobby Flay and CBS Sunday Morning, Kent Rollins has been hailed by Ted Allen, host of Food Network's Chopped as"...one of my favorite people to ever appear on Chopped. His cowboy-gentleman manners, his jokes-but, most of all, his delicious chuckwagon cooking-needs to find its way into your heart, and onto your table."
This is Kent's third visit to Stew Leonard's. Kent and his wife Shannon will offer customers a taste of Stew Leonard's new filet mignon burger, which is freshly made, premium blend of the Butcher Shoppe's finest cuts including filet mignon, short ribs and ground chuck.
Kent's first cookbook, A Taste of Cowboy (Houghton Mifflin Harcourt), will be on sale for the special price of $19.99 during the cooking demo. The cookbook features 256 pages, over 90 recipes, full-color food and scenery photography, cowboy wit and wisdom, wagon remedies and more. Kent's Red River Ranch Original Seasoning, a wonderful all purpose seasoning and/or meat rub, will also be available for purchase for $5.99.
Raised in Hollis, Oklahoma, near the banks of the Red River, Kent grew up around the cattle business helping his Dad and later managed a cow/calf operation. Along with working cattle, cooking has always been a passion for Kent, which was learned from his Mother at an early age. From the skills he learned in the kitchen and the years of Dutch oven cooking for the hunters deep in the Gila Wilderness of New Mexico, Kent and his wife Shannon took to the trail with their buisness, Red River Ranch Chuck Wagon Catering. His popular recipe and story contributions can also be enjoyed each month in Western Horseman Magazine.