Category Archives: Meat

Humane, Pasture-Raised Veal From Marin and Sonoma

Rossotti Ranch's veal rib eye grilled with herbs and spices. (Photo by Carolyn Jung)

Rossotti Ranch’s veal rib eye grilled with herbs and spices. (Photo by Carolyn Jung)

 

For decades, veal has been shunned by many.

For good reason, what with horror stories of calves snatched from their mothers, only to be confined in crates so minuscule they couldn’t even turn around.

But just as some farmers now have instituted more humane treatment of chickens, pigs, and full-grown cows, so too have they done so with calves.

Rossotti Ranch is a ninth-generation, family-owned ranch on the border between Marin County and Petaluma, that is committed to raising 100-percent pasture-raised goat, chicken, duck, and veal. It was established by husband-and-wife Tony and Julie Rossotti, who hail from ranching families originally from Switzerland.

Ranch Co-Owner Julie Rossotti (photo by Kristina Franziska Haas).

Ranch Co-Owner Julie Rossotti (photo by Kristina Franziska Haas).

They recently just started selling their meats nationwide through their Rossotti Ranch Web site, where you can purchase different packages, such as the Rancher’s Box, 5 pounds of premium veal cuts, plus 2 pounds of ground or stew veal meat, a jar of seasoning, and a cookbook — all for $125. Or create your own custom box of products.

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Le Marché At Santana Row

Cardamom snail and sticky bun from The Midwife & The Baker stand at the Santana Row farmers' market.

Cardamom snail and sticky bun from The Midwife & The Baker stand at the Santana Row farmers’ market.

 

If you haven’t yet checked out the new summer farmers’ market at Santana Row, you’re missing out.

Le Marche takes place every Wednesday, 4 p.m. to 8 p.m., through September. The main Row is closed off to cars, so you can stroll both sides of the street easily to check out the wares of more than 50 vendors.

A bevy of stands to check out.

A bevy of stands to check out.

Beautiful summer tomatoes for sale.

Beautiful summer tomatoes for sale.

There’s everything from organic produce to fresh seafood and meat to cheese to baked goods.

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Alfred’s Steakhouse — Where Old-World Meets New World

Flames tableside at the landmark Alfred's in San Francisco.

Flames tableside at the landmark Alfred’s in San Francisco.

 

Walking into Alfred’s Steakhouse in San Francisco is like stepping back into another era.

To a time when dining rooms weren’t cloaked in reclaimed wood and Edison lights, but in crimson walls, sparkling chandeliers and oxblood-hued, tufted leather booths; when cell phones didn’t exist (as there actually isn’t cell service available there now); and when people actually dressed for dinner (save for the table of tourists decked out in shorts that night, not realizing summer in isn’t all that in San Francisco).

The venerable restaurant, which opened in 1928, still exudes classic bygone mores, and that’s a testament to Chef Daniel Patterson, whose Alta Group took it over in 2015. He spiffed it up, but wisely kept the cherished old-school atmosphere.

It’s a place you walk into thinking: They don’t make ’em like this anymore. And thank goodness it’s still around.

Located on a side street in the Financial District on the edge of Chinatown and North Beach.

Located on a side street in the Financial District on the edge of Chinatown and North Beach.

The old-world dining room.

The old-world dining room.

At least that’s what I felt when I visited recently as a guest of the restaurant. Even though I’m a native San Franciscan, I’m embarrassed to admit this was my first time at the restaurant.

As we slid into the roomy booth in the old worldly elegant dining room, my husband, who normally orders a glass of wine or a beer at dinner, declared out of the blue, “I’m having a martini!”

Because these surroundings just inspire a thirst for that.

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Let Michael Mina Jazz Up Your Backyard Burgers

Home-made bison burger flavored with the new Bourbon Pub burger seasoning.

Home-made bison burger flavored with the new Bourbon Pub burger seasoning.

 

Bay Area Chef Michael Mina has so many restaurants around the country now that I can hardly keep track of them all. Now, he’s bringing a taste of his Bourbon Pub in Santa Clara to your backyard barbecues with his new line of burger seasonings and relishes sold at Williams-Sonoma.

I had a chance to sample one of the seasonings, the Classic.

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Introducing Emmer & Co.’s Heritage Chicken — Plus A Food Gal Giveaway

Not your standard chicken.

Not your standard chicken.

 

You may know heritage turkeys as a gourmet splurge for Thanksgiving.

Now, get to know heritage chicken.

Yes, all the delicious attributes and admirable farm practices associated with a heritage turkey now can be found in chicken, too.

San Francisco-based Emmer & Co. is one company on a mission to make those specialty chickens more widely available.

Most chickens raised in the United States have been genetically modified for faster growth. Not so with Emmer & Co.’s. Their New Hampshire and Delaware chickens are certified standard bred by the American Poultry Association, the oldest agricultural organization in the country. They mate naturally, they live outside, and they grow to full market weight in 112 days compared to 42 days for industrialized supermarket chickens.

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