WHY WE LOVE NIMAN RANCH

 

It’s no secret that we love Niman Ranch. We are dedicated to selling their beef, pork and lamb because it’s the best. But why is it the best? Here are two perspectives, one from long-time food writer Bill St. John (Chicago Tribune, Denver Post) and one from Marczyk Fine Foods’s Culinary Director, Chef Jamey Fader. These pieces are well worth your time.

FROM BILL

Niman Ranch pork is different; it truly is something else. I’ve cooked with it now several times, from shoulder to belly to loin. It’s not only that Niman Ranch pork has true pork flavor, it’s that that flavor is so richly deep that it shocks.
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FROM CHEF JAMEY

This past weekend I was fortunate to be presented with an opportunity to visit a hog farm in Iowa that uses the Niman Ranch methods I also got to attend the yearly Hog Farmer Awards dinner and ceremony. I was eager to see the practices being put into play and, quite honestly, to see if the hype was real or if it’s all just a great story.
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MEAT & SEAFOOD SPECIALS 9/9–9/15

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New York Strips — what’s the worst thing you can say about them? “They’re marvelously marbled and deliciously beefy-flavored (being beef and all) and buttery and tender and just the right size.” If that’s the worst you can say about a New York Strip, then you’re on your way to a memorable meal.

And what’s the worst thing you can say about halibut? “Both of its eyes are on the same side of its head.” That may be true, but that doesn’t change the fact that halibut is one of the best fish for the grill and you can dress it up with nearly any sauce or salsa you can come up with.

 
 
Niman Ranch New York Strips
F&F $19.99/lb (reg $23.99)
Halibut
F&F $29.99/lb (reg $32.99)

SEPTEMBER’S FUNKY ROTATOR: FISH ENCHILADAS

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What is a funky rotator anyway? It’s a dish we make for a shortish time, and then it disappears into some otherworldly realm of really good food. And just what is in these fish enchiladas?

Ingredients: white fish (albacore, sole, tilapia), olive oil, orange juice, orange zest, lime juice, cilantro, onion, garlic, oregano, thyme, cumin, salt, tomatillo, jalapeño, heavy cream, corn tortillas. To heat: Preheat oven to 350F. Remove plastic lid. Cover tin with foil and bake for 30-40 minutes, or until heated through.

Notice the lack of artificial anything and chemical whatnots. Our supremely talented kitchen staff makes these by hand, and they’re in the refrigerated cases by our delis through September.

$15.99 for 4
nice-sized enchiladas

 

OUR BAGUETTE: A WORK OF ART (AND LOVE)


We have some tasty things to show and say on Instagram.