Venison Recipes

Our venison is unlike the venison you may have tried in the past.  Hunted venison is the most common stuff we come across, and there is a lot of uncertainty in the wild. Stress, age and diet all play roles in the taste and texture of the meat. The venison we sell is farmed in…

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Featured Recipe: Wagyu Shepherd’s Pie

Why not elevate the homey cottage pie with ground Wagyu beef and a truffle butter mashed potato crust? Equal parts comfort food and haute cuisine, this is a pie to savor. Serve with a pint of pale ale or dry stout for a bit of “pub grub” authenticity. Ingredients 4 pounds Yukon Gold potatoes, peeled…

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Saucy Series, Part VII: Sauce Béarnaise

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces. Sauce Béarnaise One of the most ostentatious parties of the 19th century was the Bradley-Martin Ball. It was noted…

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The Taste is Back on TV

We will be watching the new season of The Taste on ABC tonight at 8 PM EST.  Not only because our chef friends are on the show, but some of our products might make an appearance as well <wink, wink>. You can take a sneak peak on the ABC website here.  Tune in tonight and…

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Bonne Année! Happy New Year!

Wishing you a happy new year filling with delicious adventures – both sweet and savory. Here are some some vintage New Year’s greetings from the turn of the last century for you to enjoy. Our penchant for all things French will be obvious, but there are several interesting cards in English as well. We were…

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How Your Goose Gets Cooked

The tradition of a roasted goose on the holiday table goes way, way back. The people of ancient Greece and Rome may have been celebrating different festivals, but they did so with the very same bird we do. From medieval days right through to the Victorian depiction in Charles Dickens, the goose has remained the ubiquitous…

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Saucy Series, Part VI: Sauce Cameline

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces. Sauce Cameline Sauce Cameline was like the ketchup and barbeque sauce of the Middle Ages. It was a cinnamon-y…

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Saveur and The World of Duck

The December issue of Saveur magazine has a cover story about our favorite bird: duck.  Yes, it mentions us,  but that’s not why we think it’s a great piece. Our friend Hank Shaw is also quoted, which is appropriate. His new book “Duck, Duck, Goose” is our favorite book of the season. It’s got all…

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Gift Guide for the Food Lover

There is likely someone you know who is completely obsessed with food. You don’t know how they can talk about food for so long and in such detail. But they do. We exist for these folks. Variously called “foodies” (a term many dislike) or “foodists” (sounds a little more serious), these are our people. If…

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Tournedos Rossini, A Legendary Recipe

The origins of this dish can be traced back to the relationship between legendary chef Marie-Antoine Carême and the composer Rossini, a known gourmand. Evidently Rossini insisted on the dish being prepared tableside so he could micromanage its creation, and when the chef objected to the interference, Rossini said, “So, turn your back.”  Whether that…

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