Fw: Bison: Raised Wild, Tastes Mild!

[Guest guest]

- Heritage Foods USA

Celia Browne

Tuesday, February 27, 2007 11:55 AM

Bison: Raised Wild, Tastes Mild!

 

 

 

 

 

 

 

 

 

 

 

Dear Heritage Foods USA Supporter,

It is with great pleasure that we re-introduce Thunder Heart Bison Ranch from the vast savannah grasslands of South Texas. Thanks to its owner Hugh Fitzsimmons who is doing a special processing just for us, we are able to offer fresh bison if you order by Friday. Your order will arrive fresh on Wednesday March 7th. Thunder Heart is one of the very few ranches in America whose buffalo are both grass-fed and field-harvested. By grazing on such native grasses as Sea Coast Bluestem, Old World Bluestem, Curly Mesquite, and Hooded Windmill, these bison produce a flavor that is mild and delicate. Noted chef and author Deborah Madison says Thunder Heart Bison “is the most deeply nutritious and satisfying meat I have ever tasted." Field-harvesting at the ranch avoids the trauma of transport and the added stress of the abattoir helping both tenderness and taste, prompting the saying “raised wild and tastes mild.” The resulting meat has one of the highest known concentrations of omega-3 and the fat blocker CLA. We hope you enjoy this offering – what some consider "the purest protein on the planet."

AND PLEASE READ UP ON OUR UPCOMING EVENT IN PITTSBURGH WITH THE SLOW FOOD CONVIVIUM ON MARCH 16th!

Thanks!

Order by this Friday for delivery fresh Wednesday March 7th.All packages will be vacuum-sealed and fresh. Freeze whatever you don’t use within one week. All bison offerings include only 100% bison.

10lb. of fresh ground bison in 1lb bags - $88 shipping included

2lb of bison jerky with no nitrates – $60 shipping includedeight 4oz packages with four 1oz sticks per package

4lb of bison jerky with no nitrates – $110 shipping includedsixteen 4oz packages with four 1oz sticks per package

2lb. of fresh boneless Rib eye - $61 shipping includedfour 8oz steaks in two packages

2lb. of fresh New York Strip - $61 shipping includedfour 8oz steaks in two packages

4lb. of fresh boneless Rib eye - $99 shipping includedeight 8oz steaks in four packages

4lb. of fresh New York Strip - $99 shipping includedeight 8oz steaks in four packages

SAVE THE DATE!What: Dinner, “Savoring the Lesser Cuts” Where: Lidia’s Pittsburgh, Smallman Street When: Friday, March 16 Time: 6:30 p.m. “We should use all the eatable parts when sacrificing an animal for our nourishment. As a chef I get much more pleasure and flavor in cooking secondary cuts of meat. It also makes me feel very good in doing my share to protect the environment. ” ....Lidia Bastianich Cost: Dinner $50, Optional Wine Pairing $25 Wines may also be purchased by the glass or by the bottle. Reservations: Directly with Lidia’s Pittsburgh. Tel: 412-552-0150 Indicate that you wish to be seated with Slow Food. Speakers: Chef/Author Lidia Bastianich; Patrick Martins, founder and former director of Slow Food USA, now heading Heritage Foods USA. Mark Newman, an eloquent Missouri pork farmer supplying Heritage Foods with old-fashioned Berkshire Pork (aka Kurobuta). Local meat suppliers: Ron Gargasz, Deanna McMaken and David Heilman. The Menu: Heritage Pork Belly with Frisee and Apple Salad Braised Pork Rib Ravioli with Rosemary and Butter Sauce Gnocchi Dressed with Braised Oxtail Ragu Crispy Chicken Livers and Sweetbread Nuggets, with Crispy Onions on Polenta Gratin Beef Cheeks, Slow Braised in Barolo Wine and Venetian Spices Served with Seasonal Vegetables Farrotto Roasted Pears and Grapes served warm over Vanilla Ice Cream Biscotti Misti

Benefit: Slow Food Nation Lida Bastianich is a bedrock believer in preserving and supporting authentic local food and foodways. She will donate $10 from each dinner to benefit Slow Food Nation, Slow Food USA's first major national celebration of regional American food, May 1-4, 2008, in San Francisco.

A marketplace of over 200 farmers and artisans will showcase the range of traditional American foods.

Events will educate through taste, talks, forums and films, teaching people the importance of preserving traditional foods and production techniques and alerting them to the broader implications of their eating choices.

Author Michael Pollan explains, “The notion that pleasure and politics exist in the same room can be hard to swallow. Slow Food Nation will be an opportunity to shine light on the food and policy questions Slow Food is grappling with and to re-introduce terms like eco-gastronomy and the notion of consumers as co-producers (of good regional food).”

The event will be a mini-version of Italy's Salone del Gusto, a global artisan food exposition, held by Slow Food International in Turin, every two years. WITH GENEROUS SUPPORT FROM HERITAGE FOODS. The dinner is also made possible by the support of Heritage Foods USA, dedicated to preserving family farms and the diverse foods they raise. Heritage Foods USA was founded in 2001 as the marketing arm of Slow Food USA. Now independent, it works with over 30 family farms helping them get their product to market.

 

 

 

Bison Chili

Bison Shishkebob

Bison Tenderloin

Chef/Author Lidia Bastianich

 

 

 

 

 

 

Order now at www.heritagefoodsusa.com

Heritage Foods USAThe Source for Authentic American Heritage FoodsHeritage Foods USA has been featured as a Company of the Year in Bon Appetit, House & Garden, Newsweek, Saveur Magazine and The New York Times Magazine.

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