Roy Pitz Brewery's Beer Stube Serves Up Local Meats
Painted Hand Farm's EuroBurgers, perfect patties of half pasture-raised lamb and half grass-fed beef and German-style Bratwursts made from Rose Veal and Pastured Pork are now on the menu at Roy Pitz Brewery in downtown Chambersburg. Sandra also works closely with head chef Mike Richards to develop special menu item that incorporate Roy Pitz products like Ludwig's Lincolnshire and Daddy Fat Sacks Chorizo.
When Michael Costa, head chef at Jose Andres award-winning restaruant lamented the lack of access to mutton, Sandra has been able to fill his needs with premium aged carcasses.
"We made kibbeh nayeh from the legs with a visiting Syrian refugee chef named Mahmoud. He showed me a traditional technique and the results were by a considerable margin the best tasting raw lamb preparation I have ever had. One shoulder we cured, smoked, and cooked sous vide until tender and their flavor was incredible as well. The other we ground with some of the tail fat into a Syrian style kebob which was incredible. We grilled the chops. The neck and shanks we used for avgolemono soup and the broth was again, maybe the most flavorful lamb broth I've ever tasted. The most striking thing to me overall was the nutty complexity and long finish that the meat had. This nutty character was even more evident in the fat."
Sandra will be speaking about multispecies grazing.
For more information about this conference, click here.
Sandra will be giving her presentation, If you've got livestock, you've got deadstock.
For more information about this conference, click here.