by Steven Doyle
Last evening I was the invited guest to attend the Niman Ranch dinner at Kent Rathbun’s Abacus. You may have seen some of Niman’s proteins listed on better menus everywhere, but you will rarely, if ever find them at any supermarket.
There is a good reason why the meats are so scare. The quality is excuisite and very much high in demand.
Niman Ranch works with the largest network of sustainable U.S. family farmers and ranchers – 676 and growing. Many of these ranchers are Amish. All their animals are raised outdoors or in deeply bedded pens. Raising protocols were developed with the help of animal welfare expert Dr. Temple Grandin, and are the strictest in the industry.
Niman Ranch offers a complete line of fresh beef, pork, lamb, poultry, cage-free eggs and a variety of smoked and cured meats. Niman Ranch is leading the industry in sustainable and humane agricultural practices.
With all that love being told by Niman rep and rancher Paul Willie we were treated to a fantastic version of many of their products by none other than Kent Rathbun himself.
Shiner Bock Beer Braised Niman Ranch Pork Cheek, Creamy Smoked Onion Brussels Sprouts
Stephen Vincent, Pinot Noir, California 2008
Jalapeno Beer Battered Lobster, Niman Ranch “Ham Hock Mac”
Castello Banfi, Ross Di Montalono 2008
Hickory Grilled Niman Ranch Lamb T-Bone, Toasted Garlic-Balsamic Glaze, Carnival Cauliflower Puree
Ferrari-Carano Siena, Sonoma County 2009
Niman Ranch Prime Ribeye Filet, Crispy Morel Mushroom Sauce, White Cheddar Smoked Bacon Twice Baked Potatoes
Caravan Cabernet Sauvignon, Napa Valley 2008
