Served at chi Spacca in Los Angeles, Chef Cesare Casella shares his recipe for braised ribs with us. Get ready for a fall-off-the-bone, melt-in-your-mouth flavor bomb!
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When the Heritage party arrived in Princeton, the rain had finally stopped and blue skies ruled the day. All that was missing was a ham sandwich….
Nancy Newsom, The Ham Maid’s Tale Rolling into Princeton, Kentucky, is like being thrown back in time. Newsom’s Old Mill Store was opened in 1917, and although it burned down and was rebuilt next door to the original locale, it doesn’t feel like much has changed. The poplar floor creeks like an ancient symphony, even […]
Benton’s began in 1947, when dairy farmer Al Hicks cured hams for local farmers. “Ham was sustenance food for hillbillies,” Al Benton says of the very thing that has become a culinary legend. In 1973, Al was a High School guidance counselor struggling to make ends meet when he decided he was going to give […]
Is southern charm one of the ingredients necessary to make a great country ham? You might think so if you ever met the Don and Doyenne of great country hams, the legendary Al Benton, and the unsinkable Nancy Newsom. Al Benton, An Audience with A Godfather of Southern Cured Ham It was teeming rain on […]
Chef Kipp Ramsey, Farm-to-Table Manager of Farmstead at Long Meadow Ranch, loves his lamb chops prepared simply. No frenching, no fuss—just a quick char on the grill then served with homemade chimichurri sauce.
We have to agree with Kipp. Not only is frenching tedious and time-consuming but when you remove all of that delicious rib meat you end up missing out on the best part! We’re talking about those golden-brown delicious bits, charred to perfection and begging to be eaten straight off the bone.
Great burgers start with great ingredients. We recommend our Akaushi/Angus 8oz burger patties—a perfect combination of robust beefy flavor from the Angus and tender marbling from the Japanese Akaushi. Looking for more ways to up your burger game? Check out our burger tips below for guaranteed juicy patties every time.
Serve the duck with blood orange supremes and braised Vidalia onions.
Serve with plum sauce and enjoy!
Serve with a side of Native Harvest chokecherry jam and enjoy!