Fundamentals of Food

We are in challenging times. Don't make the mistake of sacrificing your pride and principals by moving to cheaper, less expensive products. Challenge yourself to be a better culinarian. Can we still use Foie Gras without compromising portion size and price ourselves out of the market? YOU BET! Be creative and step away from the ever present tourchon or seared slice and stir some love into a Foie Gras Creme Brule. Serve one "great" frenched lamb rib chop and accent it with an affordable slow braised lamb osso bucco. Don't settle for inferior ingredients, rely on your great culinary skills to weather this storm!

Foie Gras Creme Brule with Local Fresh Berries

Heirloom Options

Yes it's Tomato Season, but don't get bogged down by the traditional. Tomatoes can be so much more than a garnish for fresh mozz. Slow roast and then puree and mount with fresh cream for a decadent Heirloom Tomato soup. Add another layer of flavor by grilling or smoking. They also make a great complement to fish. This is a Seared Tuna Carpaccio with Heirloom and Caper Compote, Smoked Olive Oil and Balsamic Must, Micro Basil. Don't take these gifts for granted! Stir in a little love and the possibilities are endless.

Culinary Getaway

We will be hosting our final Road Show of the 2008 season at the Equinox Resort on Sept 9th. This is a celebration of all the great foods that we are able to bring to your table. We will be showcasing hundreds of items including cheese, chocolate, foie gras, breads, desserts, spices, and of course the star of the show Northeast Family Farms. There will be hundreds of items to taste, specialist from each company to talk with, and even some of our Local Family Farmers to discuss the impact of buying local. All are welcome and if you would like to turn the trip into a Culinary Getaway you can take advantage of the Dole & Bailey rate for the night and enjoy dinner at one of the fabulous restaurants on property.

Heirloom's in House

Every day this time of year is like Christmas for Foodies. Today we launch this years edition of Heirloom Tomato Season. Brought to you by Ward's Berry Farm in Sharon MA these are the pinnacle of summer food!!! Just slice and serve with great sea salt from Victoria Gourmet, Fresh Mozz, and some Academia Barilla Balsamic Must. For a great hot afternoon special, pair with Nueske Applewood Smoked Bacon for the ULTIMATE BLT. Call and place your order before they sell out!

Shellfish Season!

I will be the first to admit that so many great foods are available in the summer here in the Northeast that sometime we forget a few things, or take them for granted. Our good friend Mr. King reminded me yesterday that we need to mention shellfish. Lobsters, clams, mussels, but by far my favorite this time of year is the King of all Shellfish the OYSTER. On the half shell with a quick squeeze of lemon, or a great cocktail or mignonnette sauce. For a nice local mignonnette, use a fine dice of heirloom apples with cider vinegar a touch of sugar and good olive oil.We currently have several varieties available:Beausolie, Blackberry Point, Blue Point, Cape May Salt, Island Creek, Malapeque, Muscungus Bay, Watch Hill, Wellfleet, Wianno, and Wiley Point. Please speak with your rep regarding pricing or requests for additional varieties.

Lamb Porterhouse

Lamb Chops are a great August grill treat. We have them available both fresh or frozen. The frozen inventory was put up when prices we at a seasonal low so they are a great value right now. Loin chops are extremely versatile. Partner with locally raised heirloom tomatoes in a tomato, carmelized onion and caper chutney. We also have a beautiful Sweet Olive Jam from Mt Vikos that is a great, quick condiment for lamb. Frozen chops are available in 2/4/6/8/10 oz size. Fresh we can cut either to your ounce or thickness specification. Please contact your Salesrep to place an order!!