The Kansas Beef Council (KBC) recently participated in Controlled Burn, a first-of-its-kind live-fire cooking fundraiser benefiting BoysGrow, a Kansas City nonprofit that mentors urban youth through agriculture, entrepreneurship and culinary training. The event brought together top Kansas City chefs, community members and BoysGrow participants for an immersive evening centered on food, fire and purpose.
Through its sponsorship, KBC worked to connect beef to Kansas City’s vibrant food scene while highlighting the people, passion and values behind the state’s beef industry. The event served as a platform to build relationships with chefs and community leaders, and also inspired the next generation of culinary professionals to learn more about where and how their food is produced.
Beef was featured prominently throughout the night, including a coal-seared Wagyu beef nigiri and steak tartare during the VIP happy hour. Kansas producers in attendance shared their experiences with guests, offering a firsthand look at ranching, cattle care and the significance of beef to Kansas’ agricultural industry. Those attending the event included Luke Higgason, Pawnee County; Jenna and Dean Fitzsimmons, Pratt County; Andy and Sara Larson, Riley County; and Natalie and Dirck Hoagland, Leavenworth County.
As a continuation of the partnership, the BoysGrow students and staff, and Controlled Burn chefs will travel to the Hoaglands’ J&N Ranch November 8 to learn about beef production. The visit will include a tour of the family’s operation and a beef-centered meal prepared by Natalie. This hands-on experience will help the BoysGrow participants connect what they grow and cook to the ranchers who make it possible.