September 10th, 2009 by Catherine Meng
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Primarily raised on mother’s milk with some grass-feeding, the meat has been aging in our meat locker. Chef Canales has been tweaking the aging times, to find just the right balance between the delicate veal and the characteristic aged-meat flavors. Tonight we will be using the loins, and Friday we will be serving the rib eye. They will be on the menu as tagliata, served with braised Torpedo onions from Brookside Farms in Brentwood. These animals are fairly small, and there isn’t…
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June 17th, 2009 by Catherine Meng
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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….
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February 8th, 2009 by Bob Klein
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The ranch has been in the family for 4 generations. Mac’s mother grew up on the ranch and Mac’s father grew up on a plantation in Mississippi, studied as a banker, and then went into the Navy before he married Mac’s mother and took up ranching…
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January 23rd, 2009 by Catherine Meng
A Visitor from Montalcino
Saturday, January 23rd, 2008
Traditional-style Brunello producer Francesco Ripaccioli, of the small, very fine estate Canalicchio di Sopra, will spend the evening with us. Whereas his wines will be available throughout the dining room, we are also offering limited seating with Francesco where guests will dine with him, taste his wine, and talk [...]