May 12th, 2011 by Catherine Meng
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Six months ago, we received an 180 pound wether (castrated male sheep) from Mac Magruder. Eighteen months at the time of slaughter this was a rather large animal, and yet the meat was some of the best we’ve ever tasted. So when Mac told us recently that he had two more …
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July 22nd, 2010 by Catherine Meng
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Aged Grass-fed beef, wild fennel pollen, and superior Chianti Classicos…sounds like a good weekend…
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June 23rd, 2010 by Catherine Meng
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A month ago we took delivery of two vitellone (young beef) from Mac Magruder. We only get these animals about 3-4 times a year and they usually go fast. Primarily raised on mother’s milk & grass-feeding on Mac’s ‘ice cream’ pasture, we hang the meat in our meat locker to help develop the characteristic, more concentrated aged-meat flavors. These thinly sliced… [make a reservation]
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July 7th, 2007 by Maggie Blyth Klein
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Since our beginnings twenty years ago, we have given the sourcing of ingredients the same level of importance as preparation and presentation. We began celebrating those ingredients when we presented our first Dinners for Tomatoes seventeen years ago, and our annual Whole Hog Dinners, begun nearly a decade ago, showed unequivocally that farmer-direct whole animals are essential…
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