Stew Leonard’s in Danbury to Welcome Chuck Wagon Cook Kent Rollins for All-American 4th of July Grilling Celebration
A Customer Favorite Returns When the Official Chuck Wagon Cook of Oklahoma Visits
Stew’s from June 30 – July 4
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 of Stew Leonard’s Naked burgers, all while slingin’ bull with Stew’s customers and talking about his home 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 ever to 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 second visit to Stew Leonard’s. Kent will use his Red River Ranch Original Seasoning to grill the Naked® burgers over mesquite charcoal for a smoky, nutty flavor that’s the very essence of Cowboy Cuisine. Stew Leonard’s Naked burgers are made from ground beef that has never been given hormones, antibiotics or steroids, and are fed completely on grass and grain.
In honor of Kent’s second visit, Stew Leonard’s is running three exciting specials:
- Customers can purchase Stew Leonard’s Naked ground chuck for the sale price of $3.99/lb during the 4th of July weekend.
- 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 $4.99.
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 years of Dutch oven cooking for hunters deep in the Gila Wilderness of New Mexico, Kent and his wife Shannon took to the trail with their business, Red River Ranch Chuck Wagon Catering. His popular recipe and story contributions can also be enjoyed each month in Western Horseman Magazine.
WHEN & WHERE:
Thursday, June 30, 2016 from Noon – 6 p.m.
Stew Leonard’s, 99 Federal Road, Danbury, CT 06811
Customer Questions: (203) 790-8030