Josh Capon: June 29, 2021

NOTHING SAYS SUMMER LIKE THE SIZZLE OF A GRILL 

Nationally Recognized Restaurateur and Chef Shares Top Recipes and Grilling Tips Sure to “Beef Up” Your Independence Day Barbecue and Beyond

Live On-Site from the National Cattlemen’s Beef Association Culinary Center, funded by the Beef Checkoff

 

 

JOSH CAPON

Celebrity Chef & Restaurateur

 

 

Independence Day marks the kick-off to the grilling season and what better way to celebrate than by hosting a backyard BBQ?! The sizzle and smell of beef cooking on the grill is a central component to the backyard barbecue and is one of the signature scents of summer. Grilling up delicious burgers and steaks is the perfect way to celebrate being together with families and friends again after being apart for so long.

 

As we head into the July 4th weekend, 7-time winner of the People’s Choice award at the NYC Wine & Food Festival’s Burger Bash, celebrity chef Josh Capon will share some crowd-pleasing recipes and all the tips you need for a weekend of grilling. His recipes include mouthwatering caramelized onion bacon burgers and chili rubbed skirt steak tacos. He will also share simple grilling tips that every home chef should follow.

 

CAPON’S TIPS INCLUDE:

  • SEASON WELL: Prepare your beef patty by pressing a dimple into it, and seasoning it with salt, pepper, or any other of your favorite spices.
  • TAKE ITS TEMP:  Cooking times are for fresh or thoroughly thawed ground beef. It should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
  • REST IT: Don’t continuously flip the beef patties while they’re cooking and let the patties rest when they’re done.

 

For more information, visit:  BeefItsWhatsForDinner.com

 

 

MORE ABOUT JOSH CAPON:

After a couple of years at University of Maryland and then graduating from Johnson & Wales culinary school, Capon was discovered by legendary chef Charlie Palmer. Capon worked as an extern at Palmer’s famous upscale restaurant, Aureole, and later assisted him in opening The Lenox Room. He went on to work for David Burke at the Park Avenue Café and then spent a year traveling in Europe through Italy, Germany and France, fine-tuning his culinary skills. On his return, Capon became a sous chef at The St. Regis Hotel’s Astor Court under Gray Kunz, where he then reconnected with Charlie Palmer, and became Executive Chef of Alva, Palmer’s American bistro. After a couple years as Executive Chef at Matthew’s on the upper east side, he took the reins as Executive Chef of Canteen in SOHO. After a few years, he partnered with John Mcdonald and Josh Pickard to open Lure Fishbar in the former Canteen space, a sophisticated seafood and sushi restaurant. The trio then opened B&B Winepub, El Toro Blanco, Bowery Meat Company and a Miami version of Lure Fishbar in the historic Loews hotel. During the 2020 pandemic, Josh pivoted his skills and created virtual, interactive cooking experiences, for both corporate and social events. In 2021, Josh stepped away from the restaurants to pursue other ventures (with more info to come shortly!).

Capon is a 7-time winner of the People’s Choice award at the NYC Wine & Food Festival, Burger Bash and has appeared on Rachael Ray, Live with Regis and Kelly, CBS Early Show, TODAY, and Food Network, and has been featured in The New York Times, New York Magazine and Time Out New York.

Capon is a big supporter of the Wellness in Schools program, Cookies for Kids Cancer, The Tailgate With a Cause, as well as Alex’s Lemonade.

Capon currently lives in New Jersey with his wife and two kids and enjoys cooking at home and spending time with his family.

 

 

Produced for: National Cattlemen’s Beef Association, a contractor to the Beef Checkoff

 

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