A heritage breed tasting event was hosted at Lupa Osteria to celebrate our long standing partnership and their commitment to sustainability and biodiversity.
Category: Community Table
We were thrilled when we opened the dining section of The New York Times on June 10th to find a wonderful write up by Florence Fabricant about our new Ultimate Ribeye Collection. She was complementary about the both quality and uniqueness of each steak selected for the collection and recommended the package as a great gift for Dad this Fathers Day!
In 2014 the team at S. Wallace Edwards & Sons invited us to co-host a tasting of exquisite long aged prosciutto style hams. The kind of hams Parma, Italy has made famous, but these hams were not from Europe. They came from all over the US, from producers who have been practicing traditional curing techniques for many generations.
The goal of the tasting was not to pick a winner– we were not ranking hams. Instead we were developing a vocabulary or lexicon to better describe the subtle nuances of American dry cured, long aged hams. A tradition with a long, rich history, but one that has been eschewed in favor of European hams.
The 1st Great Artisanal Ham Tasting took place under a veil of discretion in our private Brooklyn warehouse. The evening was MCed by outspoken ham evangelist Dave Arnold and food science expert Harold McGee. Chefs from the finest restaurants in New York, top curemasters, and passionate ham enthusiast joined us to taste almost 30 hams side by side.
The event was a huge success and we immediately began planning a tasting for the West Coast.
The Great Artisanal Ham Tasting 2015 was divided into two events. The first was held in San Francisco at artist Angelo Garro’s legendary art studio, The Renaissance Forge. The second was hosted by Chef Stephen Barber of Farmstead at Long Meadow Ranch, an idyllic vineyard and farm in the heart of the Napa Valley. Once again we invited top chefs, this time from the Bay Area and Napa Valley, along with expert curemasters, butchers and local gastronomes to assist us in defining and identifying the subtle flavors which result from differences in cure method, breed, diet, terroir, and aging conditions.
The long history of American Country Ham is one rich in tradition. We look forward to continuing to celebrate the expert craft of the American curemaster.
Check out the gallery bellow to see the results from all 3 tastings side by side along with photographs from the events.
Interested in hosting your own tasting? Let us know in the comments and we’ll help you arrange your own personal tasting!
Check out this list of 10 Tips to perfect your grilling!
Participating in our 1/8 cattle share program challenges you to eat like a true chef. Cattle shares are the most direct way to support sustainable farmers and are a great way to access exceptional beef produced outside of commercial scale.
Our partnering chefs and loyal customers have come to love our yearly cattle shares. This marks Chef Jason Neve’s second year bringing in a 1/2 cattle to B&B Ristorante, Las Vegas. He wrote a wonderful thank you note to farmers Craig and Amy Good, which we are delighted to share with you along with photos from the restaurant.
“I think we are the ones that are privileged to be working with such a great product. I have been in the kitchen since 8:30 this morning like a kid in a candy store cooking up this part and that part. I LOVE IT.
Just finished the Neck Ragu that we will serve as a pasta tonight. It took 24 hours to cook, and you can taste every minute of care from the time that you put into raising a great animal, the Fantasmas’ care in slaughtering and our time cooking it.”
Chef Jason Neve
Born and raised in Cape Canaveral, Florida, Jason grew up around the water and all of its fresh seafood. An early interest in cooking for family and friends evolved into an education at the Culinary Institute of America where he graduated in 2003. Jason moved to New York City to train at AIX Restaurant under Chef Didier Virot. In 2005, Jason was part of the opening team at Del Posto. Jason’s aptitude in the kitchen and his passion for cured meats lead him out west to Las Vegas in 2007. After five years at the helm of the kitchen at B&B Ristorante, Jason was appointed Culinary Director of B&B Hospitality Group’s Las Vegas operations.
We love finding inspiration from our friends and customers – recipes, meal ideas & photos alike! It is always exciting to hear about what you’re doing at home….
We are most at home with our boots on while visiting farms, but we’ll clean up our act when the occasion calls. This past weekend we shined our shoes and donned our best for one of the most exciting invitations we’ve received. We were off to visit the United Nations!
Heritage Foods USA was invited to attend the Permanent Forum on Indigenous Issues, an annual conference addressing issues related to economic and social development, culture, the environment, education, health and human rights within indigenous communities. While the contribution to our worldwide food system by indigenous cultures may not be immediately obvious, they are responsible for fostering and preserving critical agricultural biodiversity. Indigenous cultures have spent millennia developing crops that thrive in their native regions. Did you know there are over 4000 varieties of potatoes? I bet you wouldn’t guess where most of them originated: The Quecha community in Peru farms high in the Andes Mountains and are nicknamed the ‘Guardians of the Potato’ for their agricultural work preserving the areas abundance of biodiversity.
Unfortunately many of these indigenous communities are struggling to preserve their agricultural traditions among growing pressure from rural development and climate change. Worldwide there are 300-400 million indigenous people making up a total of 5% of the global population yet they account for 15% of the world’s most impoverished. One delegate, Anneli Jonsson from the Sami people in northern Sweden spoke of the high rates of depression and suicide amongst the Sami youth. She explained “All of the outside threats on their traditional lifestyle make it difficult for the youth to feel hopeful for the future.”
Indigenous peoples face unique challenges and these meetings give them the opportunity to consider solutions for their communities. Many of these indigenous groups are taking action to protect their agricultural traditions by creating community seed banks and passing their cultivation techniques to the next generation. While the attendees varied greatly in location – hailing from just north of the Arctic Circle in Sweden, the Sonoran Desert in Mexico and Taiwan – they all shared the similar struggle to feed their communities.
We collaborated with Slow Food USA to provide lunch for the indigenous representatives while they discussed Food Sovereignty – the right of peoples to healthy and culturally appropriate food produced through ecologically sound and sustainable methods. It was truly humbling to provide a meal for the very people who created the rare varieties of food we love and are striving to save at Heritage Foods USA. We have also had the pleasure of working with several indigenous groups over the years including the Anishinaabeg of Minnesota who make the delicious Native Harvest wild rice and the Iroquois White Corn Project of the Haudenosaunee in New York State. We are delighted to help bring these products back to the market for these groups that have collectively contributed so much to our food system and look forward to partnering with other indigenous groups in the future.
Mark from New York gave our Piedmontese brisket a try. The Pied is a very unique breed originally from the mountainous Piedmont region of Italy. Even though this beef is known for being very lean, because Piedmontese cattle carry the myostatin gene, or double-muscle gene, their lean meat is incredibly tender and flavorful.
Ted and his son tried our Corned Beef Brine this past St. Paddy’s with great success! They came up with a few suggestions for cooking the brisket once it has finished in the brine….
This recipe comes from Danny, a long time customer, adventurous cook & charcutier. We love hearing about the different recipes and technique you use. Share them with us and we’ll posted them here on our Blog!