Meatfest 2010 ...

Being close(r) to opening means we have an increase in vendor traffic. Running a restaurant requires a lot of supplies, not only food, but everything else from toilet paper to band-aids to I-don't-know-what.

The nice thing about it is that those vendors want our business, and in order to make our decision somewhat easier, they bring by samples.

So, today we had a visit from a meat supplier, who carries grass-fed beef, and, I kid you not, he dropped off about ten pounds or more of meat (pork chops in various sizes, run-of-the-mill ground beef and grass-fed ground beef). Fortunately we have family come over on Sunday to help us eat through all that.

This brings me to the topic of meat. We are planning to offer hamburgers with meat from free-range and grass-fed cattle, not only because we believe it's the better way to raise cows, but also because it is more flavorful than the grain-fed beef. For dinner we tried burgers from both, and the grass-fed beef didn't only look better (a nice dark red), but also tasted better (well rounded, not greasy like the other one).

Dirk