Find me with coolers full of steaks, roasts, and ground beef at 2216 Penn Avenue beside the extraordinary Bar Marco from 9-12. Look for the blue tent and you’ll know you’ve arrived at the coolest section of the Strip District. Gruber farms will be there too, adding pork and poultry to the selection! Happy day, happy day.
Read MoreChristmas is on approach. You'll be gathering with friends, and the pressure is on: attendees are asked to bring a dish to share. Oh gosh. What to do?? Everyone brings bean salsa; that's no good. Pasta salad? No, you took the whole thing home last year after the party. It was a walk of shame, lugging out fifteen pounds of oiled noodles that nobody ate. You need something interesting that will draw people in and get them talking...BEEF!
Read MoreSteak could be better.
There isn’t a food source that’s been more simplified than beef. Thus, the greatest potential for a food revolution lies in the chucks, ribs, loins, and rumps of beef cattle across the country.
Imagine, as I do, a trip to the farm: “We’re having guests over for a tasting. I’ll take a t-bone from the 2 year old grassfed Canadienne heifer, another from the yearling Holstein/Angus cross steer that was fattened on corn, and one more from the six year old Devon cow raised on grass and fattened on barley for a summer.” This is the stuff I dream about.
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