Supporter Spotlight. Bi-Rite Market. Hello to our readers!

Transcription

1 Hello to our readers! Please enjoy the contents of the March newsletter. Read on for a great beef sirloin recipe, learn why we love Bi-Rite Market in San Francisco, and see what we've been up to! We hope you find this newsletter informative and interesting. Sincerely, Kirby Swickard Five Dot Ranch Supporter Spotlight Bi-Rite Market Since the launch of our branded beef program (which by the way, was a little over 10 years ago - where has the time gone!?!?) we have had the opportunity to work with many great restaurants, markets, butcher shops and individual buyers over the years. Some of these relationships have been short-term and others have been in it for the long-haul.

2 Our relationship with Bi-Rite Market in San Francisco has been one that has stood the test of time and is ever evolving. Bi-Rite Market has two locations in the City, the first being on Divisadero and their second and most recent location on 18th street. The markets offer carefully selected and responsibly sourced food products that reflect the true craft and heritage of each item. (Photo Credit: biritesf instagram) Additionally, Great care is put into their prepared food items including salads, sandwiches, and dinner spreads that are made fresh daily, right in the middle of the store!

3 (Photo Credit: biritesf instagram) A reason we love working with Bi-Rite, is their dedication to know and form meaningful relationships with the producers they source their food items from. Over the years we have worked closely with Chili Montes, the Butcher Buyer for Bi-Rite, constantly collaborating on new ideas and ways to improve existing practices. Recently we hosted Chili, Sam and Dan from both Bi-Rite locations butcher departments at the Cookhouse in Napa to brainstorm some ideas for the future. After a hearty Five Dot breakfast we took some time to check out the cows on some of our leased ground in the Napa Valley. Their interest in our operation and desire to be familiar with all aspects of our company means a lot.

4 Oh and we can't forget to mention, another reason we love Bi-Rite is their ice cream and baked good! Bi-Rite Creamery offers small batch ice cream and other house made baked goods that are delicious. Its hard to visit the store without walking out with a sweet treat. If you have yet to visit Bi-Rite, please do and let us know what you think! Let them know Five Dot sent you! Meat of the Month The Meat of the Month is brought to you by the Five Dot Butcher Shop and Meat Manager, Aaron Bullington, and his team of talented butchers, Tavis and Mitch.

5 Top Sirloin Top Sirloin is our favorite cut of beef! Chateaubriand hints at its potential, but the titles dinner steak and finger steak don't begin to do it justice. The Beef Loin primal is made up of the short loin and further back we find the more exercised sirloin. At the Five Dot Ranch Meat Shop we offer fresh top sirloin (Chateaubriand when its cut thick with the cap left on), ground sirloin, or dry aged steaks and roasts. It is a leaner cut that gets a good deal of work, but eats more like a top shelf steak and is enjoyed at any doneness point. Top sirloin is a bang for the buck option in any scenario- try it for skewers, roast beef, or a leaner quicker stewing meat. The entire cap can be trimmed nicely into a triangular roast that will yield a juicy, tender, flavorful meal or perhaps two. Try out the Sirloin Cap recipe below! INGREDIENTS: 1 whole Five Dot Ranch sirloin cap (2-3#), fat trimmed to.25 inch 2 Tbs. high heat oil like Salute Sante grapeseed oil

6 2 Tbs. kosher salt 1 tsp. black pepper, finely ground 2 ea. allspice berries, finely ground 3 cloves garlic, smashed 2 tsp Dijon mustard DIRECTIONS: 1. Preheat your oven to 375 degrees F. 2. Temper the meat on a countertop for 30 minutes prior to cooking. 3. Make a paste with oil, mustard, and garlic 4. Rub paste onto the meat surface evenly, then season with salt, pepper, and allspice. 5. On a roasting rack if possible, or sheet tray, put your roast fat side up into the hot oven. 6. Typically it take minutes to cook, however you should check the use a meat thermometer to check the temperature of your roast after 25 minutes or so. 7. Pull your roast 5 degrees below your desired temperature. Pull at 130F for rare, 140F for medium-rare, 155F for medium, 160F for well done. We suggest mediumrare! After allowing your roast to rest for several minutes, slice and enjoy!

7 Visit the Butcher Shop! Event Recap Yountville Live Grand Tasting

8 This year, Five Dot Ranch participated in a top notch music, food and wine festival, Yountville Live. This annual event brings together all of the wondrous food and wine Napa Valley has to offer and combines it with performances from top music artists, making for a fabulous time! During the four-day event, Chef Michael Hanaghan and Kaitlin Swickard represented Five Dot Ranch on Friday, March 17th and Saturday, March 18th at the Grand Tasting. In the spirit of St. Patricks Day, we crafted smalls bites with our house made pastrami and sauerkraut. These mini Reuben bites were a hit!

9 For a great recap of the event, we suggest checking out this blog post from Girls on Food. Might entice you to book your 2018 tickets! (Photo Credit: Girl on Food)

10 Catering Consider us for your next event! We are available for your private dinner, wine club events, wine release parties, crush pad lunches, harvest parties, weddings, corporate lunches, and more! WEBSITE OUR STORY OUR PROD UCT RESTAURANT CONTACT Five Dot Ranch