Tag Archive for 'veal'

This Just In – Saltimbocca

Our own wild boar prosciutto has been hanging for 18 months and it is absolutely stunning. Meanwhile, Mac Magruder’s rib-eye veal has been aging in the meat locker for the past few weeks. Add a little bit of sage, and we’ve got saltimbocca (Italian: jumps in the mouth) – on the menu starting tonight and into the weekend. Also, Chef Paul Canales just got back from Chinatown where…

This Just In: Vitellone & Chanetrelles

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…

Magruder Ranch – Profile

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…