Hey, Eat! Vol. 62, September 9, 2005
Liberty Heights Fresh - 1300 South at 1100 East Salt Lake City - (801) 58-FRESH
The Return of Fresh News! With so many great food finds and new LHF faces to share, it is time that my fingers get back to pounding on the keys with the passion that started our quest to eat well in Salt Lake City in 1993. It is difficult to believe that it has now been more than twelve years since we began our edible odyssey, and with the discovery of wonderful things to eat, we also discover some wonderfully passionate people to help lead the charge to palate pleasures.
I want to encourage you to drop by and meet our newest LHF teammates, Jonathon Simpson and Perry Hendrix. Jonathon Simpson has been a chef in Sweden, New York, and Salt Lake City and is a fantastic Team Leader to our crew of cheesemongers, charcuteriers and cooks -watch for an expanding selection of full flavored prepared foods and platters from our kitchen. Perry Hendrix was formerly the Executive Chef at The Metropolitan, one of Salt Lake's finest restaurants. Perry shares his excitement for creating great things to eat, along with a sensibility for leading our team of foodies on the sales floor as our Manager. We're all about the pleasure of eating, and we'll never stop bringing you great people and great food to make every LHF experience most appetizing.
A Dairy Debut: Meadow Creek Dairy Grayson In a beautiful stretch of rural Virginia, 99 Jersey and New Zealand bred cows breathe in plenty of fresh air. 150 acres provide natural pasture on which to roam and grasses to munch. And at just about every hour, Baltimore/DC natives Helen and Rick Feete keep a careful eye-these cows provide the valuable milk from which their signature Grayson cheese is made.
I first met Helen and Rick Feete at the American Cheese Society Conference in Louisville, Kentucky in July, where they gave a presentation on milk quality. They're the type of people who know that milk from the late summer/autumn season is better for their Grayson cheese-it's higher in butterfat content.
It's a small operation with three to four people milking, making, tending, and selling the cheese. This small scale allows for individual care of the Grayson, where every wheel is flipped daily to achieve even ripening and divine flavor.
Grayson is a full flavored cheese made from raw milk, in the robust Taleggio style. Aged for 60 days instead of the traditional 45, it allows the full flavor of the flora in the milk to develop deep creamy flavors that are just heavenly. How fresh is the milk? A pipe runs from the milking parlor straight to the cheese-making facility. There's no chill for transport. Farmstead and fresh to the core. Meadow Creek Dairy Grayson, $16.00/lb.
Where's the Beef: Fresh from Niman Ranch It's the last stretch of summer and the perfect time to savor the grill. There's nothing better than a cookout with plenty of juicy burgers or a beautiful beef tri-tip roast. Thanks to the folks at Niman Ranch, you can indulge in 80% lean ground beef for thick, well-seasoned patties on the grill. The beef tri-tip roast is a great value with a lot of flavor. Simply grill over high heat to sear a crust and a moist tender interior. Find what suits you in the refrigerated case-it's fresh, no hormones or antibiotics, and full of flavor. Niman Ranch 80% lean Ground Beef, $5.99/lb. Niman Ranch Beef Tri-Tip, $9.99/lb.
Leon & The Tasty Peach We've been selling Leon Wilson's fine fruit for more than eight seasons. And year after year, his little orchard in Roy has produced some seriously sweet varieties of peaches. When they're as juicy and fresh as Leon's crop, they're delectable sliced into a wine goblet with a young red wine poured over them. Sip the wine, savor the peaches at the end. For something lighter, replace the red wine with a crisp Prosecco. Crest Havens are ready to eat now. If you've never sampled these perfumed and juicy specimens, ask for a taste from one of our green grocers. Get inspired for pies, tarts, and more. Homegrown Crest Haven Peaches, $2.50/lb.
RECIPE: Peach Melba
A classic that deserves to be revisited. Not that we don't appreciate a good cobbler or pie, but when a peach is so ripe and juicy, the less you do, the better. This no-cook recipe comes from Alice Waters Chez Panisse Fruit cookbook. Almond tuiles or a simple shortbread complete this late summer package.
For the coulis:
1 half-pint basket raspberries
2 tablespoons granulated sugar
a few drops of lemon juice
Splash of framboise (optional)
¼ cup granulated sugar
The rest:
5 medium peaches, peeled and cut into 1/3-inch slices
¼ cup granulated sugar
1 quart good vanilla ice cream
· For the coulis: puree the raspberries, sugar, lemon juice, and framboise (if using). Push the mixture through a fine-mesh strainer. Cover and refrigerate until ready to use.
· Combine the sliced peaches and sugar together. Cover and let stand for 10 minutes, until sugar dissolves. For each serving, place two generous scoops of vanilla ice cream into a chilled bowl. Drizzle with some of the raspberry coulis, and top with the sliced peaches. Add more coulis, if desired.
Hey, eat well!
Steven
