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We talk a lot about restaurants, probably too much! As much as we love the luminaires who put Heritage Foods front and center on their menus, we want to sing the praises of something just a little bit closer to street level: the supermarket!
California is the Promised Land where dreams really do come true — Hollywood, Disneyland, and Farmstead at the Long Meadow Ranch in Napa Valley. “Farmstead is the culmination of many things that came together,” says Farmstead’s executive chef Stephen Barber, “this is where the rubber hits the road. It’s a lot to explain, it’s a complex operation. We raise our own beef, we grow our own vegetables. We make wine. We have the apple orchard in Napa, and an olive farm. We have 500 chickens, fruit orchards… there are so many different elements. And our restaurant, Farmstead, is where it all comes together."
It’s interesting to see that soup can have so many variations and carry so much meaning with different people and different cultures. From matzo ball soup that can cure almost anything to a hearty potato and ham hock soup that warms to the core and energizes a working man. Even the tomato soup served in school cafeterias can hold some sort of importance – a memory, a feeling. Thick, thin, spicy, sweet, meaty the list goes on and on.
Heritage Foods is celebrating the seventh year of its annual October goat project, NO GOAT LEFT BEHIND, and the second in the United Kingdom. No Goat Left Behind addresses the growing problem facing New England goat dairies — namely, what to do with male goats. Since male goats are of little use on dairies, a sustainable outlet needed to be found and Goatober was launched, connecting restaurants and home chefs to a delicious protein that is actually the most widely consumed meat in the world. The project has since grown to include numerous non-dairy farms raising goat for meat. Through the dedication of America’s top chefs to raise awareness, America is slowly learning what the rest of the world already knows — that goat meat is delicious, lean, versatile, healthy, and sustainable.
“I have baby turkeys everywhere!” It’s that time of year, summer in Kansas, and the heat is rising. “Turkeys have to be hatched before June to be ready for Thanksgiving,” says Frank Reese. “But these birds do real well in the heat – they aren’t morbidly obese, so they can handle it. And unlike […] The post Heritage Turkey Premiere: An Interview with Frank Reese appeared first on HERITAGE FOODS USA.
Matthew Rudofker joined Momofuku Ssäm Bar as a Sous Chef in 2010 and soon rose to Executive Chef. In 2015 he was also named Executive Chef of Momofuku Má Pêche. Matthew has received a variety of recognition from the hospitality community included in Forbes’ 30 Under 30, Zagat 30 under 30, Eater Young Guns, and James Beard Nominated Rising Star Chef. He is now the Director of Culinary Operations at Momofuku, a gastronomic dynasty whose coin of the realm is Heritage pork. The Bo Ssäm at Ssam Bar, especially, is a masterpiece of pork, something like “pig candy,” cured and slow cooked, and dizzying in its deliciousness.
When Nancy Silverton was getting ready to open up Osteria Mozza and Pizzeria Mozza in Los Angeles, her partners, Mario Batali and Joe Bastianich, gave her very little direction. “Joe had an idea for an amaro focus at the bar, and of course we had Italian wine. As far as the food, Mario trusted us, but he wanted us to look into working with Patrick and Heritage Foods, which was still very new....
We are so honored to be partners in the launch of Casella’s Prosciutto Speciale, a unique and delicious addition to the American food scene. Our heritage breed prosciutto is something special, or as The New York Times says “outstanding” — each one celebrates true American flavor. Casella’s follows a time-honored Italian recipe — happy, healthy […] The post Casella’s Prosciutto Speciale! appeared first on HERITAGE FOODS USA.
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