Tuesday, August 18, 2015


Last week I went to a cattle auction in Aromas, California. Recently I have been working on getting local grass fed Charolais beef from a small family farm. The charolais breed is fairly rare in California, but is one of my all time favorite varieties. Even when it is finished completely on grass it becomes well marbled and has a rich flavor. Certain parts of the ranching and processing can be difficult to watch- but I believe that as a chef it is my obligation to have a deep understanding of the products I serve and support.

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