Home cooks can now order chef-quality meats online for doorstep nationwide delivery PORTLAND, Ore. (October 23, 2020) – After 30 years of providing Northwest chefs and restaurants with the highest-quality meats and specialty game, Nicky USA a small family-owned & operated company, is now offering these incredible products at wholesale prices to consumers around the…
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I Want My Rad (icchio) TV!
SAGRA DEL RADDICHIO 2020 Our friend Lane Selman, founder of the Culinary Breeding Network, works to connect farmers with cooks and eaters. Her Sicilian roots took her to Italy and inspired the Sagra del Radicchio, a wildly successful celebration of the bitter greens that’s taken place in Seattle the last two years. This year the sagra moves…
Our favorite spuds
Folks in Syracuse claim salt-boiled potatoes originated at the salt works in upstate New York. But papas arrugadas, the wrinkly spuds cooked in seawater, have been eaten in the Canary Islands for hundreds of years. Given the millennia of potato history in South America, the original version is probably the papas saladas made with rock…
Maryhill Peach with Smoked Chile & Yuzu is back!
MARYHILL PEACH SŌM IS BACK! Now that it’s fall in the PNW it’s time to share the goods we made from this summer’s batch of fresh Maryhill peaches. To make our Seasonal Sōm, we combine the luscious stone fruit with smoked chipotle peppers and yuzu to create our citrusy, tart, semi-spicy cordial. Get it now…
Where’s Ranger? October 1st, 2020
Updates from RANGER Introducing our Mayan Chocolate Bar A sister to our Sea Salt Series is our Adventure Series! In this series, we explore our desire to always try something new. The Mayan Chocolate Bar is influenced by the ancient Maya culture from Mesoamerica. The Mayan people are known to have combined cacao (“ka’kau”) with…
Chickpea and Green Bean Salad
Before working to open the ground-breaking Tusk, Sam Smith worked at Philadelphia’s Zahav and, after moving to Portland, Ava Gene’s. But it was a trip to Israel with Zahav chef Michael Solomonov that inspired Smith to cook “the way we want to eat,” which to Smith means good, simple food served without any pretense or formality. The…
Beast + Colibri add new Oregon wine packages
NEW OREGON WINE PACKAGES from BEAST + COLIBRI NEW OREGON WINE PACKAGES! We are thrilled to announce new Oregon wine packages to enjoy with the changing seasons. Each package promotes small independent winemakers, focused on intentional farming, natural wine making techniques, and a desire to showcase grape varieties in their purest form. Packages include wine from Cutter Cascadia Landmass Wines Jac + James Wine Co Vincent Wine Company Lingua…
Don’t Stop Baking to Support Seniors: Bob’s Red Mill x Meals on Wheels
Today, Meals on Wheels serves an average of 77% more meals and 47% more seniors than it did on March 1. For more than six decades, it has provided meals and connection to vulnerable seniors across the country. Now, more than ever, vulnerable communities need support which is why Bob’s Red Mill has joined them in the creation…
New spices + Svend mills back in stock
Say hello to Ginger. NEW FROM WAYANAD, INDIA. Just a few kms from where our signature Tellicherry pepper grows, you’ll find fields of ginger. Divakar travels the farms, cherry-picking the best of crop for us. With fragrant notes of vanilla and lemon, our Ground Ginger zings. NEW! FRESH GROUND GINGER Say hello to Cinnamon. NEW FROM KANNUR, INDIA….
It might be an unorthodox addition
It’s not French, and there’s no cabbage (choux) involved, but culinary historians think this Louisiana classic that combines New World vegetables with Old World technique comes from the native American influence on the French Acadians expelled from Nova Scotia. Even without the interesting backstory, maque choux (pronounced “mock shoe”) is delicious. While this version includes bacon, smoky andouille…