September 1st, 2011 by Catherine Meng
THIS SUNDAY
We continue to work through last week’s delivery from Mac Magruder and Sparky Bauer. We’ll have carne cruda on the menu starting tonight and through the weekend. And on Sunday, for one night only, we’ll have brisket. This will be an off-the-menu special so if you are interested you’ll want to say, “the bear [...]
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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