Category: Community Table


Cattle Share from the Kitchen of B&B Ristorante, Las Vegas

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.”

For more information about purchasing a cattle share of your own click HERE.

Jason Neve

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.

Heritage Foods USA at the United Nations

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!

 

UN Group LgUN Photo/Yubi Hoffmann

 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.”

UN Speaking 2UN Photo/Yubi Hoffmann

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 UN Foodof 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.

 

 

UN SpeakingUN Photo/Yubi Hoffmann

 

BBQ Brisket

BBQ Brisket from Mark in NY

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.

Lamb Recipe by Clodagh Mckenna

Summer Lamb with Fennel and Roasted Nectarines | Clodagh McKenna

The aniseed flavor of fennel and the sweetness of rosemary work really well with lamb cutlets, but you could use this marinade for a whole leg of roast lamb. Sweet, roasted nectarines are a great companion to any lamb dish. I coat my nectarines (or peaches) with apple syrup, but you could use a good-quality maple syrup instead. These nectarines could also be served as a dessert with mascarpone or softly whipped cream.

Yak Taste Notes

We recently sampled yak meat and were amazed by the wonderful array of different flavors. We tried a yak hanger steak and were MOST surprised by the subtle and delicate lobster notes present! Looking forward to adding some adventurous cuts to the menu this year. Stay updated by subscribing to our weekly newsletter!

Hanger

Firm
little fat, all meat
citrus
lobster
shell fish
venison
light
Ground
straw, olive, earthy
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