ORIGINAL MENU: ORIGINAL FARMS AND RANCHES Friday, June 10, 2011
As of last week, we now get all of the greens we use in all of our salads from Millennium Farms, in nearby Ridgefield, Washington. The farm is rooted in agrarian Mennonite practices, and is owned and operated by Michael and Missy Stucky, who grow all of their fruits and vegetables bio-dynamically, which means they don’t simply “feed and water” their vegetables and plants. Rather, they “feed” the organisms in the soil that in turn make their greens healthy greens to eat.
Now on to the meat of things.
For a while, we’ve been trying to figure out exactly what beef is the best choice for the steaks we serve, and we think we’ve finally found it.
Our new Executive Chef, Ryan Bleibtrey, has a connection with Strube Ranch, located in East Texas, which is the original provider of this country’s Wagyu steaks. Strube’s cows are directly descended from the Kobe beef cows raised in Japan, which means that your steak is the most tender and tastiest steak available in the United States.
Bleibtrey is also pleased to announce that all of our ground beef now comes from Highland Oak Farm in Scio, just outside of Salem. Highland Oak Farm is a small wind-powered, recycled vegetable oil-driven, sustainable farm, where they raise their cows on the rolling grass hills of the Willamette Valley. And they never use antibiotics or hormones. Ever.
They also butcher only two cows a week, so all the dry-aged natural black angus beef that’s used to make whatever burger you’re eating comes from the same cow.