MARKET November 2, 2017 CHEESE TRENDS Holiday Cheese Menu, Pt 1 Curated combinations from the world’s best makers SPECIALTY INSIGHTS It Takes a Village The story of Lady Edison Pork NEWS FROM OUR CUT SHOPS Beef Market Update Rising through the holidays Highlight: Roasted Strip A luxurious alternative to rib- eye and filet frenzy. Fish Market Update Special November promotion on Canadian Salmon Local Spotlight NC Tuna short-trip boats out of Wanchese
Transcript
MARKET
November 2, 2017
CHEESE TRENDSHoliday Cheese Menu, Pt 1 Curated combinations from the world’s best makers
SPECIALTYINSIGHTSIt Takes a VillageThe story of Lady Edison Pork
NEWS
FROM OUR CUT SHOPSBeef Market UpdateRising through the holidays
Highlight: Roasted StripA luxurious alternative to rib-eye and filet frenzy.
Fish Market UpdateSpecial November promotion on Canadian Salmon
Local SpotlightNC Tuna short-trip boats out of Wanchese
In a time of year so dominated by “ribeyes and tenderloins, oh my,” don’t forget about the truly spectacular, but often-overlooked whole roasted striploin.
As ribeye and tenderloin market prices raise to their loftiest heights, the poor, lonely strip-loin screams, “look at me! I can do much more than simple steaks, and I’m an incredible value for the Holidays!”
So for your next Holiday party, try roasting a CAB® striploin. For a quicker roast, slice it in half, tie each piece off with butcher’s twine to keep its shape, rub all over with salt and pep-per, and roast low and slow to medium rare.
If you have a little more time, try Thomas Keller’s blow-torch method: season the striploin with course sea salt a few hours ahead or the night before. Using a blow torch, toast the exterior of the roast until it begins to crackle. Though it won’t look particularly brown after the toasting, it will continue to develop a beautifully browned surface even in that very low oven. Cook at 225-250° with low fan to ensure that it is a rosy medium-rare from the very center almost to its outer edges. When internal temperature reaches 128 degrees you are good to go!
Seafood Market NewsFirst, thank you to all who attended our food show last week in Winston Salem! it was great meeting all of you who came, and I hope you had a nice time and got some new ideas. The fresh local catch this week looks great. We are mixing it up with the following: Red and Black Drum, Black and Wild Striped Bass, Sheepshead, Fresh Shrimp, and Wahooooo!!!!
GROUPER (Mexican)Supply is good with plenty of big fish landed from the Gulf of Mexico. Pricing is steady.
SCALLOPSFresh North Atlantic Dry Pack Scal-lops look great in supply and will be a great buy for the immediate future. Expect U-10’s and 10-20’s to remain steady for the next few months. This is a great item to have on your fall and winter menus.
SALMON Canadian - We offer premium fillets direct from the farm. They are 3-4lbs each and we’re running a special promotion for November at $7.50lb. Please see your Rep. for details.
ALASKAN HALIBUTAlaskan Halibut looks great and pric-ing remains steady. Whole fish are running 10-20lbs each and fillets are 2-4lbs each. The fishery closes this month, so get it while you can!
Local Spotlight:
The local Tuna supply looks great. Sourced off a short trip boat out of Wanchese, they’re fatty and ultra-fresh.
Local Tuna
NC CATCHOur fresh NC crab is all Pa-milco Sound caught and NC picked. The season will run un-til Thanksgiving and pricing will be steady until then. It’s a great time of year to add crab cakes to the menu!#10064410 Crabmeat Jumbo Lump Fresh#10064407 Crabmeat Lump Fresh#10054498 Crabmeat Claw Fresh
OYSTERSJarrett Bays are back in and look great! Check out this video of their farm and see what separates them from other oyster companies.
TUNAYellowfin – Fresh Tuna is looking good this week, both 2+ and 2G fish are both down in price.
BRONZINIWe are now offering a new cut for bronzini - a tail-on butterfly fillet:
Montgomery’s CHeddarThe benchmark of all Cheddar. Highly regarded as the all-time best cheddar in the world. Mont-gomery’s has been the best-selling cheese at Neal’s Yard Dairy Borough Market cheese shop in Lon-don for the last twenty years in a row.
Brabander GoudaAfter production in Brabant, southern Holland, the best wheels are brought north to Saanport and aged in the caves of Fromagerie L’amuse. Each wheel is hand selected according to taste, looking for a deep buttery richness with sweet
caramel tones and hints fruit. The best Goat Gouda with the longest finish.
CoppaWhole-muscle dry cured pork
shoulder from the legendary New England Charcuterie
Castelvetrano olives
Of all olives, this naturally stays light green after growing
long enough to develop a smooth buttery (almost cheese-like) flavor.
From Sicily, named after the town.
L’Amuse signature goudaHand-selected and shipped to L’Amuse cheese shop in Santpoort-Noord to dwell in the shop’s underground cellar for 2 years under shop owner Betty Koster, cheesemonger and affineur (cheese ager). The color is a deep amber, with well-distributed crystals. The aroma has roasted notes like hazelnut and caramel with some meaty and cellar tones. The flavor is nutty and salty with hints of burnt caramel ending with a complex, long finish.
marcona almondsKnown as the “Queen of Almonds,” highly prized and indigenous to Spain. Requir-ing more time and specialized growing conditions, the trees flourish in the region of Valencia. Plumper than most varieties, this smooth, tan almond contains high amounts of essential oils.
can bech jamMade with caramelized apples, tender pistachios from Turkey and the ethereal aroma of cin-namon from Sri Lanka.
Angel’s salumiWild Boar Salami and a Black Truffle Salami made with 100% Berkshire Pork & Wild Black Truffles from Perig-ord France. All meats are certified antibiotic-free, ste-roid-free, and free of growth hormones.
It is no surprise to those that know me that I have an appreciation for Pork. After all, I was born and raised in the heart of Pork Country...the great Midwest in Clinton, Iowa. Growing up, I had no idea that pork would become such an important part of my life. I’ve learned a lot about pork in a lifetime around food. Breeds, growing conditions, curing, technique, the Spanish, the Italian, the French, The American, so much to learn! What I cherish most however are the people and the stories behind this wonderful animal.
A story for the agesIt all started with the accidental acquisition of a BBQ restaurant by a UNC Chapel Hill Alum. Sam Suchoff quickly realized that if he was going to serve Carolina ‘Que, he was going to buy the best hogs. He wanted hogs that were the highest quality, Animal Welfare Approved, NON-GMO, pasture raised, and antibiotic and hormone free heritage breed hogs. Enter the amazing group of small family farms in Eastern NC under the moniker, “North Carolina Natu-ral Hog Growers Association.” This organization led by hog-savant, Jeremiah Jones produc-es 100% Pasture Raised Heritage breed animals, perfect for NC ‘Que.
And so the journey beginsA student of quality and principles, Sam soon rec-ognized that he was on to something important. Following a successful launch of his restaurant, The Pig in Chapel Hill, NC, his next step was to rejoin a time-honored form of animal husbandry with the old-world tradition ham curing, and do so with none oth-er than Rufus Brown of Johnston County Hams.
As the first batch of Lady Edison Extra Fancy Country Ham came to maturity at around 18 months, it was clear that Lady Edison was comparable to its Spanish counterpart, with a taste more savory than salty, and a supple yet firm texture. Soon, this ham began taking North Carolina by storm and chefs everywhere were singing it’s praise. Popularity of Lady Edison ham has continued to grow, earning a place on revered menus like David Chang’s Momofuku Ssam Bar in New York and Las Vegas, and countless other top kitchens around the country.
With all the surging demand, Sam needed to find a way to get more hams to the “Ham House.” So in early 2016, Sam launched Lady Edison Fresh Pork and announced that all of his pork would come from select farms within the NCNHGA which raised their hogs only on 100% farmstead feed with verifiable NON-GMO soy and corn. This was an important next step in creating the outstanding quality and supple sweetness that Lady Edison Pork has become famous for.
The hogs are processed at Acre Station Meat Farm, opened in 1977 by German immigrants Ernest and Nancy Huettmann and now run by their two sons, Ronnie and Richard. This is important because Acre Station’s commitment to Lady Edison and the NCNHGA paved the way for the first-of-its-kind successful small-scale whole animal utilization project.
How it works, and Why Its DifferentPork is produced fresh every week based on the needs of our customers and Sam’s. Each animal is selected and processed to ensure that everything is sold and nothing remains by the end of the week. This is important because the industry is plagued with excess trim and bi-products. To overcome this, Sam has diversified his operation to produce every-thing from hog dogs that he sells at the Chapel Hill Farmers Market, to a charcuterie line which is up for a Good Food Award for 2017!
Now this is where the story becomes magical. Go back to the beginning, to the very first Lady Edison Extra Fancy Dry Cured Ham. As good as that ham was, it could have all just ended there. A few good hams that Sam could give to friends or feature as a sandwich at his restaurant. But it didn’t end there...
Droves of people with their own expertise were suddenly drawn to be part of Lady Edi-son, and it is these people coming together without even knowing one another that makes Lady Edison so special.
The people behind Lady EdisonSam Suchof - Owner and proprietor of Lady EdisonJeremiah Jones - NC Natural Hog Growers Association Rufus Brown - Curemaster at Johnston County HamsRonnie and Richard Huettman - Acre Station Meat FarmDavid Yourd - Philosophy Foods/Regalis FoodsGiacamo Santomauro - San Giuseppe Salami Co.Emily Moose - A Greener World/Animal Welfare Approved.Tony Zuco - Weaver St. MarketAndrea Ruesing - The Lantern/The DurhamAshley Christiansen - AC Restaurant GroupDavid Wallace - Wallace FarmsKenneth Stevens - Steven’s Family FarmsDavid Whitman - Whitman Farms
On behalf of Cheney Brothers and Southern Foods, I thank all of you for allowing us to be part of our story!
