Bently Ranch New York steak right off the grill.
Bently Ranch of Minden, NV aims to do things the right way.
It started out in 1997, raising cattle for the commodity market. But two years ago, family member and San Francisco local Christopher Bently started raising the cows on pasture to create premium grass-fed, dry-aged beef.
Today, the farm also produces hay for other regional farms, and takes in for no charge everything from yard debris to leaves and grass from its neighbors that goes into creating compost for the ranch.
As noble as those efforts are, the real test, of course, is in the taste of the beef.
Now, it’s a lot easier to try it for yourself, as Bently Ranch just launched a new online store last month.
Imagine tasting four different vanilla ice creams, each sourced with vanilla from a different country.
The same concept of single-origin that’s been applied to coffees and chocolate bars now comes to premium ice cream.
Los Angeles-based Choctal has done just that with its chocolate and vanilla ice creams. Think four different kinds of vanilla ice cream plus four different kinds of chocolate ice cream. How’s that for a surprising way to introduce variety?
The ice creams come in these flavors: Madagascar Vanilla, Mexican Vanilla, Papua New Guinea Vanilla, Indonesian Vanilla, Ghana Chocolate, Kalimantan Chocolate, Dominican Chocolate and Costa Rican Chocolate.
They are made with single-0rigin chocolate and vanilla sourced from around the world. The ice creams are made without eggs or gluten.
True Gentleman’s Jerky in Sinsa Korean Flavored BBQ flavor.
When I — or most women — are in need of a snack, we reach for fruit, yogurt, a handful of granola, a cookie or some pretzels.
It’s meat. Always.
My husband could have had a burger for lunch and could be preparing a leg of lamb for dinner, yet if he gets the munchies, he’ll still crave a meat product of some sort.
That’s a little of the spirit behind True Gentlemen’s Jerky. It was founded by a group of guys who all went to Cal Poly San Luis Obispo together. In search of the perfect snack, they started making their own beef jerky based on a family recipe. Before long, a business was born.
True Gentlemen’s Jerky is made in the Sacramento area from Northern California beef. Recently, I had a chance to try samples.
Calvin Lamborn’s over-sized pea 52s that are as sweet as candy.
TWIN FALLS, IDAHO — You may not be familiar with Calvin Lamborn’s name. But you know his delicious life’s work. He is the plant breeder responsible for creating the first commercially viable sugar snap pea in 1979.
It’s hard to imagine a time without those sweet, crunchy pea pods. But before Lamborn worked his magic, you couldn’t find sugar snap peas regularly at farmers markets or supermarkets. Oh, and those stringless sugar snap peas we all adore because they don’t have to be peeled? Yup, he created those, too.
Calvin Lamborn and his wife, Bonnie, who had a sugar snap pea variety name for her.
At 80 years of age now, Lamborn is not thinking about slowing down anytime soon. And top chefs in New York are sure thankful for that. Lincoln Ristorante, Union Square Cafe, The Breslin, wd-50 and more clamor to use his handiwork in their dishes — over-sized pea 52s that taste as sweet as candy, snap peas the bold color of a red chile pepper, and frilly pea leaves the likes of which no one had ever seen before.
A fun new summer sip.
In summer, nothing satisfies like something chilled, quenching and palate-awakening.
That’s what Jardesca delivers. The fortified wine is made in Sonoma by Roger Morrison and Marshall Dawson, who wanted to create a simple apertif suitable to begin any meal.
Recently, I had a chance to try a sample. The beautiful bottle looks right at home in a garden. Not surprising since Jardesca is made with an eau de vie infused with 10 botanicals, as well as a blend of sweet and dry white wines.
It’s designed to be served not only chilled but on the rocks, which is how I tried it. It’s dry and refreshing, with notes of orange peel, peppermint, grapefruit, mint and a whiff of warm baking spices. Even at 18 percent alcohol, it’s quite smooth with none of that fire at the back of the throat of other aperitifs.