Category: Community Table


Stephen Barber – Director of Culinary Operations and Executive Chef of Farmstead at Long Meadow Ranch

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. For lack of a better term, it is pure “farm to table,” — it’s been overused, but best describes what we are doing. This is the best case scenario — total control of our food supply from start to finish. The vegetables are from our farm, it is our wine you are drinking, our olive oil finishing your plate.

“We have Scotch Highlands cows — Ted Hall and the Hall family (who took over Long Meadow in the 1980s, after a storied past that drifted through the Civil War and Prohibition) — fell in love with this breed. They are gorgeous animals, very long hair, very lean, tasty, rich flavorful beef that does well in the hills here. We have some angus, too, and we use a rotating paddock system that we graze our animals on.

“But we can’t raise every bit of protein at the restaurant, so the next thing is to find responsible people we can work with. Heritage is as much a part of our story as raising our own beef. We use all the Heritage rare breeds, Red Wattle, Berkshire, Duroc. We actually took a shot at raising pork — Patrick helped us with some Red Wattle pigs, but gosh, we couldn’t get them to mate. I think he sent us some unsocialized pigs!”

10 Soup Facts That I Find Interesting (by Patrick Martins)

Soup is a tough subject matter for a meat distributor. So I have accumulated 10 soup facts that I find interesting.

1. Carlo Petrini, the founder of SlowFood, told me the best way to judge a restaurant is to try the soup – there is almost no margin of error when it comes to soup. One can’t dupe on the soup.

2. Soup is the best backdrop for our cured shanks, the best cured cut Heritage sells. We only ever sell the cured fore shank as it’s the perfect size for the cure recipe — hind shanks are so large and don’t take in the cure perfectly.

3. Pea Soup is my favorite and the only soup that can be a meal in and of itself for me. (Plus lentil soup in an emergency).

4. Soup ranks last as a desirable dish on the menu to share with acquaintances.

5. Soup is the last stop of the nose-to-tail gastronomic train — bones from heritage breeds make the best stock in the business. Try our Roli Roti beef broth – it takes days to craft!

6. When soup is served the spoon receives top billing at the dinner table finally overcoming the fork and knife for importance.

7. In the movie Ratatouille, the eponymous mouse got his big break making soup at Gusteau’s, the best restaurant in Paris.

8. Soup satisfies the soul, it’s easy, homey, comforting, flexible and nourishing.

9. Soup can change a life – its curative and inspirational… “The dish that changed my life was tom yum kum. You start with a pot of water, add lemongrass, lime leaves, lime juice, coriander, mushrooms, and shrimp; ten minutes later, you have the most incredible, intense soup.” Jean-Georges Vongerichten

10. Soup is where I learned the alphabet.

-Patrick Martins
Founder & President of Heritage Foods

Season 7: No Goat Left Behind from Heritage Foods

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….

Matthew Rudofker

Matt Rudofker – Director of Culinary Operations at Momofuku

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.

Nancy Silverton, Chef Series and Featured Cuts

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….

Heritage Magical Meat Tour Heads South: In Search of the Great Country Hams Part 3

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 the door whistles like a bluegrass concerto when it swings shut. Outside on the sidewalk, there are a dozen varieties of tomato plants for sale, and pretty much everything you might want for your garden. Inside, are every manner of beans and corn, and jars of country condiments, from Hot Chow Chow to Appalachian Piccallili. In the back corner, past the buckets of penny candy, is where they slice the ham….

Heritage Magical Meat Tour Heads South: In Search of the Great Country Hams Part 2

Heritage Magical Meat Tour Heads South: In Search of the Great Country Hams Part 2

wasn’t going to be easy to make a living curing hams…. so I wrote to everyone I could think of, anyone who could help, university professors, cooks, I wanted to hear everyone’s ideas, and I studied everything I could, but I could never improve on the recipe from the old smoke house behind the house I was born in — people really seemed to like it. At the beginning I was thinking about curing quickly, maybe one hour for a twelve-lb. ham – I thought if I was going to make it in this business I had to work very fast and quick-cure, which is what the business was. But my daddy told me ‘If you play the other guy’s game, you are always going to lose. Make it the best you can. Quality is what is going to sustain you….

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