Category Archives: New Products

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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Route 11 Potato Chips — Addicting!

Lightly Salted Route 11 Potato Chips.

Lightly Salted Route 11 Potato Chips.

 

When one of my former magazine editors told me I had to try Route 11 Potato Chips, my ears and appetite perked up.

And when he told me that none other than celebrated Chef Jose Andres was a big fan (he even calls for them specifically in his recipe for a Spanish tortilla), well, how could I not order some?

Now, I don’t normally buy or even keep potato chips in my house. Yes, they are too much temptation to have on hand. So the thought of actually mail-ordering potato chips from Mount Jackson, VA was rather mind-boggling.

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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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Black River Caviar — Just In Time For National Caviar Day

The makings for the good life.

The makings for the good life.

 

National Key Lime Pie Day. National Corn Chip Day. National Hummus Day.

Mentions of such food observance days on social media happen so frequently that I typically just roll my eyes.

However, when I was recently invited to a one-on-one private tasting just in time for National Caviar Day, well, how could I refuse? Yes, you see what gets my attention.

But Black River Caviar merits it.

After all, it’s the first farmed caviar in the Southern Hemisphere.

And it’s a favorite of U.S. chefs such as Michael Mina, Douglas Keane, Michael Tusk and Walter Manzke.

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Take Your Taste Buds On A Ride with WildMule

The newest libation from Dan Gordon.

The newest libation from Dan Gordon.

 

What beverage tastes like an apple cake loaded with crystallized ginger?

The new WildMule by Dan Gordon of Gordon-Biersch beer fame.

A year and a half ago, the San Jose-based master brewmeister debuted his Wildcide hard apple cider, a hard cider made of just yeast, and the just-pressed juice from Oregon-grown Fuji, Granny Smith, Golden Delicious and Red Delicious apples.

Now, he’s brought out a riff on that: WildMule, which takes his Wildcide and blends it with pure cane sugar syrup, lime juice, and Peruvian ginger juice. It’s his take on a Moscow Mule.

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