Photo from BN Ranch’s Facebook page.
I was a fan of Peter Temkin’s charcuterie program when he was at Spruce, and so I am happy to learn ~SHOW DOGS~ has hired him as in-house charcutier. He has five new specialty sausages on the menu (merguez, wild boar, chicken curry, chicken boudin, and maple bacon), all made with locally sourced meats.
Executive chef Adam Keough of ~ABSINTHE BRASSERIE & BAR~ is teaming up with Bill and Nicolette Hahn Niman of BN Ranch to offer a unique dinner on Monday November 14th featuring 100% grass-fed beef and heritage turkey, all raised sustainably, without chemical and drug additives. Here’s the three-course menu as it stands so far. First course: salad of roasted baby beet and quince, goat-cheese mousse, wild arugula; heritage turkey consommé, roasted sugar pie pumpkin ravioli, Brussels sprouts leaves, shaved chives; or BN Ranch beef tartare, violet mustard, green apple, red onion, cornichons, quail egg yolk, crostini. Second course: slow-roasted heritage turkey breast and confit leg, broccoli-cheddar mac ‘n’ cheese, cranberry-sweet onion relish, buttermilk onion rings, turkey gravy; or roasted strip-loin of beef, vadouvan-whipped potatoes, chanterelles, Bloomsdale spinach, garlic chips, caramelized onion jus. Third course: huckleberry parfait, yogurt panna cotta, huckleberry meringue, lemon streusel. 5:30pm-9:30pm. $68, excludes beverages, tax and gratuity; wine pairings by sommelier Aaron Wasserman available for an additional $32.
Bring the meatiness on home with the new line of barbecue sauces and spice rubs by ~S&S BRAND~, an SF company from chefs Spencer O’Meara (Paragon) and Sarah Burchard (previously Barbacco). They’ve got three types of authentic, regional barbecue sauces—St. Louis, Tennessee, and Carolina styles—and six flavors of spice rubs for meat, fish, and poultry—4 Peppercorn, Poultry, BBQ Spice, Ranch, Fish, and Jerk, which can be used with or without the barbecue sauces. They also have an all-purpose brine mix, perfect for Thanksgiving. Avail online.