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  1. Home
  2. CHIMICHURRI WAGYU TRI-TIP FARM-TO-TABLE DINNER SET — Pure Akaushi Tri-Tip, Chimichurri, Organic Wild Rice, Ascutney Mountain Cheese, Fennel Salami, Olive Oil, Omnivore Salt — 4-6 servings total
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CHIMICHURRI WAGYU TRI-TIP FARM-TO-TABLE DINNER SET — Pure Akaushi Tri-Tip, Chimichurri, Organic Wild Rice, Ascutney Mountain Cheese, Fennel Salami, Olive Oil, Omnivore Salt — 4-6 servings total click to zoom
CHIMICHURRI WAGYU TRI-TIP FARM-TO-TABLE DINNER SET — Pure Akaushi Tri-Tip, Chimichurri, Organic Wild Rice, Ascutney Mountain Cheese, Fennel Salami, Olive Oil, Omnivore Salt — 4-6 servings total

CHIMICHURRI WAGYU TRI-TIP FARM-TO-TABLE DINNER SET — Pure Akaushi Tri-Tip, Chimichurri, Organic Wild Rice, Ascutney Mountain Cheese, Fennel Salami, Olive Oil, Omnivore Salt — 4-6 servings total

  • $134

Description

Chimichurri Wagyu Tri-Tip Farm-to-Table Dinner Set
All the ingredients for a perfect 60-minute summer meal featuring products from leaders in the sustainable food industry!

Each Dinner Set arrives with simple recipe instructions and these ingredients: 

    • Pure Akaushi Tri-Tip, 2-2.5lb, cut from the bottom of the sirloin but marbled like the most delicate hanger steak
    • Chimichurri, 6.5 oz, combines fresh basil, jalapeños, and parsley! Gotham Greens is a pioneer in the field of urban farming
    • 100% Organic Wild Rice, 1lb, nutty, highly textured, hand harvested, and wood parched by members of the White Earth Indian Reservation
    • Ascutney Mountain Cheese, 7 oz, deep yellow in color and a bit like all your favorite aged styles — Gruyere, cave-aged Cheddar, and Gouda
      • Duroc Fennel Salami, 4.5 oz, flavored with fennel pollen and red wine by Fatted Calf Charcuterie
      • 2019 Sierra de Cazorla Olive Oil, two 1 oz bottles, fruity with hints of tomato with peppery finish — perfect for drizzling over meats, pasta, and salad — barrel bottled by Olive Oil Jones.
      • Omnivore Salt, 2 oz, made in San Francisco by food legend Angelo Garro
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      "Heritage Foods — the company at the forefront of the nonindustrial meat movement —" The New York Times

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