July 6, 2010

July 6, 2010

Whether you’re a die-hard fan of propane, woodchips, or good old charcoal, this is the height of the grilling season. It’s time to get out there and put flame to tasty, tasty meat. Whole Foods Market has a massive selection of high quality meat, poultry, and seafood always raised to our high standards. You can pick from items we’ve expertly seasoned, or have something specially cut by one of our butchers, just like you could in the old days.

If you want to get a little off the beaten path, try buffalo. For a first timer that prefers meat a little more on the medium to well side, a buffalo burger is the way to go. For buffalo steaks (like a show-stopping ribeye), keep it on the medium rare side for optimum taste and tenderness. Now get out there and grill!

All ewe lamb lovers are invited to the first Lamb Jam SF on Sunday July 18th at Fort Mason!  From 1pm-4pm, 20 celebrated Bay Area chefs will compete to prepare the best local lamb dishes in all the land, paired with northern California wines, for an afternoon of feasting, live music, and fun.

Celebrate the California lamb industry’s 150th anniversary with chef/emcee Matthew Accarrino (SPQR) and chefs David Lawrence (1300 on Fillmore), Chris Cosentino (Incanto), Jessica Gorin (Thirsty Bear), Arnold Eric Wong (E&O Trading Company), Robbie Lewis (Bon Appétit), Dino Vasquez (EastsideWest), Michelle Mah (Midi), Sophiane Benaouda (Grand Café), Dennis Lee (Namu), Lizzie Binder (Bar Bambino), and more. There will also be over 15 wineries pouring. Buy your ticket here!

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