A great visit yesterday to Mac Magruder’s cattle ranch (they raise hogs and lambs too). It is truly a wonderful place. The whole story is coming but we had to get this out right away:…
Emphasizing sustainable production, Agricola produces specialty tree crops, grass/clover hay and high quality grass fed (and finished) beef. Additionally, the farm facilitates wildlife habitat with native plantings and nest boxes….
As often as I come across a “perfect” piece of fruit, however, I rarely employ the philosophy of showcasing its perfection by serving it untouched; as Chef Paul Canales says, “the customer is not paying me to shop for them – I’m here to cook!” Only once or twice a year does a fruit come along that I feel is featured best by serving on its own, without setting it in a composed dessert context. That time has come…
We installed a large meat locker a few years back that finally provided the space for some more ambitious projects such as receiving whole sides of beef, as well as hanging and aging meat….
Essential to the Oliveto Wine in Time project is Aldo Vacca, Director of Produttori del Barbaresco. Beginning in 1998, he has helped shape our ideas about wine, introduced us to many other fine producers, found old wine for our list, been a great host and friend, and helped us acquire hours of video tape about the region. On June 25th and 26th, Chef Canales will offer…
As well as raising beautiful pigeons, Phillip Paine, has also been busy raising a thoroughbred race horse. Clarence Peak won his first race April 23, 2009 at Golden Gate Fields against 25 to 1 odds. The second race of his career is scheduled for tomorrow, Sunday May 17th…
Just this morning Don Watson showed up with four, first of season spring lamb, about 90 days old. We’re hanging them for a few days to help tenderize the meat & plan to have them on the menu starting Saturday night (remote possibility not until Sunday). They’ll be on the menu through Tuesday or Wednesday….
“Cooking with foods grown by farmers you have met, in nearby places that you have driven past, will give you a sense that your world is one of interconnected parts. You will observe the vitality of the produce in the way it tastes, smells, and feels, and by how long it remains wholesome and appealing [...]
Almost 30 years ago Phillip was working at the Hyatt Hotel in San Francisco and commuting from Sonoma. He enjoyed his surroundings in Sonoma so much that he decided to figure out a way that he could live there full time & not have to commute to a job in the city. He started out not knowing much about raising squab other than thinking that it looked like something he could do….
After learning this past week of the sale of Niman Ranch, I called Paul Willis our Iowa hog farmer and co-founder of Niman Ranch Pork Company, to make sure he was OK. We were just beginning a week of Whole Hog dinners. The Niman Ranch name and the network of several hundred hog farmers who share animal treatment, feed and handling standards remain, but the company has not made it through this economy…