loading
17
Jan

Ahi and Tuna Grading for Chefs and Restaurants

Also known as Big Eye Tuna — and erroneously known as “ahi tuna”– Ahi is a sought after source of protein for chefs across the country. When sushi became en vogue, so did tuna, and it’s now permanently embedded onto the collective American palate. Ahi is the Hawaiian word for “tuna” which refers to both Yellowtail tuna and Big Eye tuna. However, many consumers and foodies know very little about how to correctly buy tuna, resulting in some very unfortunate mishaps in home kitchens. Mostly, they’re just happy to eat it in restaurants like yours, and tend to know where they enjoy it the most. As chefs, it’s our responsibility to stay educated about food — someone has to do […]

04
Jan

Dungeness Crab Season 2019 is here!

Was your Christmas a little less exciting without Dungeness Crab on the menu? Many chefs lamented the delay of dungeness crab season this last fall, however they’re finally here and they’re ready for your tables. Dungeness Crab Season 2019 is now ready for you to get your orders in! Dungeness crab is larger than a blue crab. In fact, they’re large enough to serve two people! These ocean delights are typically caught from late Fall through Late Spring, in most years. This year, first tests concluded that these crabs just weren’t meaty enough for officials to declare open season on crabbing for this West Coast delicacy. After a month long delay, these babies are back on the menu fresh from […]

20
Dec

Wild about American Wagyu

Wagyu is beef that has achieved a legendary status for flesh that can be described simply as fatty, marbled, and utterly delicious. American Wagyu might be a foreign concept to purists, but rest assured that the American Wagyu Association is on top of how we ensure quality cattle is being raised right here in the States to ensure that quality is sustained across the board. This Japanese breed of cattle has a name that literally translates to “Japanese Cow”. This Japanese breed is well-known around the world for the meat’s unique marbling and incomparable flavor. You’ll find that the breed came from Japanese cattlemen’s ingenuity as they cross bred cattle to the modern form of beef we we know and enjoy […]

06
Dec

Santa Carota Beef – Grass Fed, Carrot Finished

We’re all familiar with grass-fed beef, but what if you could enjoy grass-fed beef with a twist? Santa Carota beef is a company that is innovating the foodspace by simply changing what their cows consume. This company started quickly, when they realized how good their heifers tasted when they finished feeding them with carrots. “We’re eight and ten miles from the two largest carrot producers in the world,” says Justin Petit, which is a huge portion of how they source their feed, as sustainably as possible. The Petit family has been producing beef for more than 40 years at their beautiful family farm in the lower foothills of the majestic Breckenridge Mountain, east of Bakersfield, California. They’ve always made carrots […]

27
Nov

Everyone Loves John Dory — The Fish, not the man.

You’d never know it by looking at this frightful looking fish, but the John Dory fish is an appetizing delicacy fit for a king. Those among us that are privy to the flavor and texture of the John Dory are the enlightened among us, as this delicious fish aims to fool the uninitiated. Do not be fooled. The fact that it has a face only a mother could love, and threatening spikes is besides the point. This fish has a longstanding culinary history to enjoy, with a layer of mythology on top. John Dory Fish Facts If legends are to be believed, over 2000 years ago St. Peter dropped a coin into the Sea of Galilee, and a fish caught […]

Top
Sign Up
close slider

SIGN UP FOR OUR NEWSLETTER