avedano's holly park market

Our Meat, Your Box

2010-10-20T16:01:00.000-07:00

Meanwhile, turkeys aren’t the only meat hanging out in our walk-in! We’ve also got a hind quarter aging in there, getting ready to be stuffed in your box, MEAT BOX, that is. You heard right! We’ve now got meat boxes available for everyone who likes to hoard their nutriments. Save cash, time, and gas by buying bulk: four different options to choose from, so there’s bound to be a box that fits your meaty desires! Whether you’re throwing a party, or just rest easier knowing you have steaks in the freezer, this is the way to go. Plus, we’re including house recipes for the cuts you’ve yet to try, that may turn out to be your new favorite dish! Click here to pre-order your box today!

THE MANHANDLER — 25lbs for $205
2lbs Chicken Leg
4lbs Cowboy Steaks
4lbs Bacon
5lbs Country Style Pork Ribs
5lbs Sausage
5lbs Ground Beef

THE BUTCHERETTE — 22lbs for $155
3lbs Lamb Roast
3lbs Porterhouse Pork Chops
3lbs Eye of Round
3lbs Sausage
5 lbs Ground Beef
5lbs Bones

THE HOUSEWIFE — 27lbs for $190
2lbs Honeymoon Steak
2lbs Hot Dogs
3lbs Breakfast Steaks
3lbs Bacon
3lbs Pork Loin Roast
4lbs Chicken Breast
5lbs Ground Beef
5lbs Bones

THE GRILLER — 20lbs for $160
2lbs Porterhouse Steaks
2lbs Tri Tip
2lbs Skirt Steak
3lbs Pork Ribs
3lbs Sausage
3lbs Marinaded 1/2 Chickens
5lbs Ground Beef

No Substitutions, please.
All boxes must be pre-ordered by Friday at 5pm to receive a box the following Friday!

Look Who's Coming to Dinner!

2010-10-20T15:41:00.000-07:00

There’s more food goings on at Avedano’s than you can shake a meat stick at (and we sell those, so shake them all you want)!

It’s turkey time, and we’re carrying three great birds this year:

The tried and delectably tested all-natural Major’s Ranch Turkeys ($5.95/lb.); these 100% all-natural gobblers are air chilled after being raised on an almond farm in local Atwater, CA. These were the favored bird last year, so get ‘em while you can!

We’ll also be supplying turkeys from Mary’s (http://www.marysturkeys.com/), straight out of Sanger, CA to your oven. This year Mary’s is providing either a certified organic turkey (4.25/lb.), or an all-natural heritage bird ($7.50/lb). It’s true, Heritage turkeys still exist, and thanks to efforts by Slow Foods and the American Livestock Breeds Conservancy, these hardy and flavorful birds can still make it to Thanksgiving dinner!

Whatever you choose, you’ll baste with the best! We only get so many birds in, so make your orders sooner and get the size that’s right for your holiday guests.

Herd of Us?

2010-04-09T12:13:00.001-07:00

We're online again! We fell off the blogwagon, but only because we've been so busy creating new house made treats! Porchetta is a must for anyone who hasn't yet reveled in it's deliciousness. Wait. There's more. The Tuscan pork and Lardo are waiting to be spread upon crackers, sandwiches, and basically anything edible. And while you're in the shop salivating over all that: Trick and Chooch sausages fresh every Tuesday (or if you want to watch us make them, come grab a panini Monday night)!

In other news: Last Friday marked the first arrival of a whole goat, broken down by hand at the courtesy of our good friend, Dave The Butcher. Yet another reason to come to the shop and witness all the great new products we offer. I hope you're hungry!

P.S. We're going to be on The Today Show! They'll be filming this Monday, and in the words of Melanie, "You should come down and give us a hard time."

Link to Dave

2010-02-28T20:48:00.000-08:00

For those of you who missed our own Dave the Butcher the other night on KTVU, check him out here.

Ok. Get ready

2010-02-25T21:37:00.000-08:00

Just a reminder that this Sunday the 28th of February, Avedano's will host a class led by Riccardo Ricci - a renowned Italian butcher working with the famous Dario Cecchini. Riccardo will take the class through breaking down and cooking a pig, allowing the participants to taste many of the unique Italian delicacies he has perfected. A few spots remain open for this class, so give us a call or come by to sign up!

Riccardo has already been hanging out at Avedano's and worked with us to create a batch of "Tonno del Chianti," which will be featured in the class. We're currently putting this delicious shredded pork on sandwiches. After trying, I'm recommending it as my new favorite panini.

Lots of good reasons to visit this weekend. Looking forward to seeing you there.

You've got to see...You've got to try

2010-02-19T21:11:00.000-08:00

You've got to see:
This coming Wednesday - the 24th - KTVU (channel 2) features our very own Dave the Butcher. Maybe you've already seen him on a Tuesday or Friday breaking down a whole animal carcass. If not, you certainly know Dave's handy-work. He helps keep the case well-stocked throughout the week and prepares many of the special orders that bombard Avedano's around the holidays. He's an excellent butcher (certainly the best I know), a hard worker, and a real character. Find out more about Dave and what he does this Wednesday after the 10pm news - around 10:30.

Now, you've got to try:
This Saturday Avedano's will begin selling Dario Cecchini style porchetta made by our newest employee and former Dario disciple, Chris. (See post Cutting and cooking a pig from nose to tail for more info). Porchetta is a savory boneless pork roast that will make a perfect snack after being heated in the oven. I can attest after packing it up this afternoon - it looked and smelled delicious! Come by this weekend to check it out. And as always, Julio's fresh and tasty tacos all day on Sunday.

Part II

2010-02-13T21:01:00.000-08:00

Success! Tia's recipe worked perfectly. It was relatively easy to prepare, but also contained the right amount of impressive notes - like smashed potatoes and fennel pollen. Here's a few observations and suggestions that can help you make it even better:

1) The fennel pollen on the steak added a nice, intriguing floral aroma but it might be hard to track down. It's not essential - salt and pepper will suffice.

2) The smashed potatoes were the most difficult and time consuming portion of the recipe, but they add to the final presentation. And I also liked the crispy texture. If you're not feeling up to the task, just mash them.

3) I don't own a grill, which means I always cook on the stove top or in the oven. I pan seared the ribeye for a few minutes on each side in a smoking hot cast iron pan and then placed it in a 350 degree oven. Overall it took about 12 minutes to cook and came out medium. Cooking to temperature is always the most difficult part of getting a steak right. Good luck.

Finally don't worry about it being perfect. Just enjoy your date or whatever company you keep because that's always the key to having fun.

Best recipe to impress your date

2010-02-12T12:11:00.000-08:00

It's Valentine's Day this Sunday. Are you scrambling for ideas? Haven't made dinner reservations? I asked Tia, co-owner of Avedano's and head chef at San Francisco's Sociale, to share a fun, impressive, but not too complicated recipe to prepare for your special Valentine. It's one Tia often makes at Sociale so it's bound to be a success. Here's a steak that really says, "I love you."

This post comes in two parts. Today's installment will be the list of ingredients and preparation instructions. Tomorrow I'm actually going to put this recipe to the test for my girlfriend (because we both work on Valentine's Day) and see if it properly woos her. I'll let you know how it goes so you'll be all set for Sunday. Wish me luck.

Tia's recipe is for "Grilled Ribeye with gorgonzola smashed potatoes and arugula salad." I purchases most of the ingredients at Avedano's earlier today. I had Dave cut me a sweetheart steak (basically two Ribeye steaks cut to look like a heart, which will be available this weekend) and found some organic red creamer potatoes, wild arugula, a meyer lemon, and thyme finishing salt. The recipe also requires olive oil, kosher salt, black pepper, fennel pollen, gorgonzola, and fresh horseradish.

For the potatoes: boil 6 organic red creamers until pierced easily with a fork and set aside in the fridge for a few hours. When you're ready to start cooking, slice the potatoes in half and place 1 tablespoon of gorgonzola in the middle. Smash the potato in wax paper with the flat of your hand. Set aside until the last minute, then fry the potatoes on both sides in saute pan on medium heat, seasoning with kosher and thyme salt.

For the steaks: season with 1 tablespoon kosher salt, 1 teaspoon of fennel pollen, and 1 teaspoon of cracked pepper. Grill to desired temperature.

To pull it all together: place 3 smashed potatoes on each plate, toss 1 loosely packed cup of arugula in a bowl with lemon zest, grated horseradish, salt, and drizzle with good olive oil. Place steak on plate and top with salad.

Delicious and romantic. Check back tomorrow to see how it goes...

In answer to your question

2010-02-12T11:34:00.000-08:00

A customer asked yesterday for more information about our scallops. Specifically he wanted to know if they are "dry" or "wet," which is a term I'd never heard before. Here's what I found out: Dry and wet refers to how the scallop is handled after harvesting. Wet scallops are treated with preservatives through a process that also causes them to take on water. The scallops are then weightier, more costly, and less delicious. Not a good deal. Dry scallops are all natural. That means no chemical additives and no excess water weight.

At Avedano's we carry dry scallops from Royal Hawaiian Seafood. They source from a family of New England fisherman who catch scallops during short boat trips to ensure freshness. They add nothing to the product, making it 100% natural.

As we discussed earlier in this blog, there are problems embedded in any fishery that has an ever-increasing human demand. The vast majority of wild-caught scallops come from the Atlantic Ocean, particularly off the Northeast Coast of the United States. To be the most conscientious scallop consumer, one should look to the health of those populations and that ecosystem to assess their purchase. From what I can gleam, scallop populations currently suffer from increased predation and decrease of habitat. Although I would still encourage you to eat scallops, I would also suggest you buy in more measured quantities. Small adjustments make a big difference.

Chicken - the Soul Food Farm way

2010-02-04T12:13:00.000-08:00

At Avedano's we carry chickens from two different farms and customers always ask what makes them distinct. Both chickens are local, healthy, and free roaming, but the Soul Food Farm kind represents the paragon of poultry farming. Here's some information that I find most compelling about their operation:

S oul Food Farm in Vacaville raises pastured chickens and eggs. Both their chickens for slaughtering and laying hens eat directly off the 55 acres of certified organic land, which means a good part of their diet is bugs. Additionally, a high-quality, organic grain supplements anything they cannot get through foraging.

Raising a chicken naturally includes a unique set of difficulties. For example, chicken predation is a consistent problem for Soul Food since the birds roam freely. And collecting eggs can be a challenge when the hens lay them in tall grasses outside the hoop houses. But the extra hard work Soul Food puts into their farm evidences a passion for raising a healthy, happy, and delicious chicken. That's something we at Avedano's can get behind. Come by to check out Soul Food farm chickens and eggs, especially on Wednesday afternoon when we get in fresh eggs - they go fast!

Cutting and cooking a pig from nose to tail

2010-01-29T11:05:00.000-08:00

Class: Sunday February 28th

World renowned Tuscan butcher Dario Cecchini descends from a long line of butchers. He works to preserve centuries old recipes in his antique-style butcher shop in Panzano, Italy. Dario partners with the University of Florence in his endeavor to save the endangered species that are integral to traditional Tuscan cuisine. He also unites farmers and restaurant owners to continue producing and serving local products.

Riccardo Ricci, Dario's right hand man and the first non-Cecchini to work in the shop in over 250 years is coming to Avedano's this February 28th to lead a class in breaking down a pig from head to tail. He will also provide recipes corresponding to each cut of the pig. Of the dishes Riccardo will make will be "Tonno del Chianti" - pork spiced, massaged, marinated, and slow cooked for 3 hours and then packaged in sunflower oil. Amazing on a sandwich. The class is $110 and includes ample tastings.

More information is coming. In the meantime check out Dario's blog and give us a call with questions: 415.285.6328

A haunting example

2010-01-23T21:42:00.000-08:00

Recently I watched The Cove, a 2009 documentary that sheds light on the annual slaughter of 2,300 dolphins in Taiji, Wakayama Japan. The dolphins feed a growing consumer demand for seafood in Japan, especially for whale meat (dolphin meat is often marketed falsely as whale meat, which has a higher market value). This industry exists both from a lack of governmental regulation but also from a lack of consumer awareness. The film emphasizes that most Japanese citizens outside of Taiji have never heard of these dolphin killings.

I think this deserves our attention because it affirms the importance of being a thoughtful consumer. To systematically change a food industry that does not value human or planetary health, we need to demand more transparency and better alternatives. The foundation of this process is the small choices we make at the store - what eggs to buy, what produce. When we as individuals create a demand for sustainable and local foodstuffs, industries will be forced to follow suit. This begins with knowledge and awareness.

I inquired with CleanFish about the feed that the Loch Duart Salmon eats (see earlier post). They said that Loch Duart leveraged the high demand for their Salmon to change feed suppliers standards. This story is promising to me. I hope something similar will happen as a result of The Cove. Check it out.

Give me Liberty, or give me duck!

2010-01-22T12:24:00.000-08:00

OK, the title of this post is maybe silly, but it does help to introduce the new Liberty Duck breasts and legs that we now carry at Avedano's. Liberty Ducks come from Sonoma County Poultry in Penngrove, which started in 1992 to meet a Bay Area demand for meatier, more flavorful ducks. The ducks live a hormone and antibiotic free life, and eat a diet of corn and other grains. The ducks are free to roam in an open environment. All of which result in one delicious bird.

How to cut up a chicken class!

2010-01-19T14:25:00.000-08:00

One of the most useful skills I've learned at Avedano's is how to cut up a chicken. Here's your opportunity to master the bird:

When: Sunday January 24th, 1-3pm at Avedano's
What: Learn to truss a chicken, break it down into 8 pieces, and bone-out the breast.
How much: $80 per person (includes the chicken, which you can take home)

This class will be led by Dave the butcher. The class will not exceed 10 people and at least 8 people must sign up for the class to take place, so tell your friends.

Call or stop by to sign up.

It's not easy being green

2010-01-19T13:10:00.000-08:00

I read an interesting article in The New York Times about the effect that going "green" has on relationships, "When Trying to Preserve the Planet Strains the Relationship." The Times points to an increase in marital strife and divorce as couples disagree over how green their lives should be. At Avedano's the decision to go green means buying more expensive products that have a better impact on the planet and your health, but this is not always an easy choice and some might be more on board than others. I know since starting work at the shop I've become more conscientious of what I eat - where it comes from, how it was raised or grown - but that doesn't mean my friends, family, girlfriend, etc. feel exactly the same way.

I believe going green is ultimately about quality of life. It's the decision to eat better, live healthier, and create a cleaner planet for future generations. But that means it needs to be balanced with the other details of our lives that make us happy - like our relationships. Check out the article and let me know what you think about this issue and how you find the right balance.

Salmon (Loch Duart)

2010-01-15T12:40:00.000-08:00

I'm not a sustainable foods expert. I hope it's already apparent that this blog is a space of learning both for you and me. Like many people I interact with at Avedano's, I'm working on becoming a more thoughtful consumer. Feel free to keep me aware of issues I might be missing, or questions I'm not asking.

Today I'm looking at aquaculture and the Loch Duart Salmon we regularly carry. Sourced from CleanFish, this fish comes from a small, independent Scottish farm that attempts to replicate the natural life of a Salmon. The principle complaint against farm-raised seafood is that the process contaminates both the fish and the surrounding environment. I'm convinced that Loch Duart preserves the integrity of both. The area's natural tides flow water through the Salmon pens flushing them of waste. This allows the fish to grow in a clean environment. Simultaneously, the aqua-farmers avoid using any unnatural substances such as hormones or antibiotics that would contaminate the Salmon and the water itself. The pens are also allowed a year to fallow every three years to ensure water purity.

As for what the Salmon eat, the CleanFish website says the fish are fed sustainable feed that replicates what a Salmon naturally consumes. I contacted CleanFish and am waiting to hear what that means exactly.

The Salmon arrives in San Francisco 48 hours after harvesting, which is considered the ideal amount of rest time for flavor. That means it's fresh and tasty when it gets to Avedano's and back to your house. For more information, follow this link to a video on Loch Duart provided by CleanFish.

A reasonable compromise

2010-01-12T08:36:00.000-08:00

If the world of seafood consumption functioned perfectly, consumers would only eat locally and in season when populations were healthy. If you're in Alaska during the summer you can feast on Salmon. If you're in Nebraska and want Salmon at all, tough luck. This would reduce the demand for any individual fishery and would not force the artificial production of a naturally fixed product. As it is, fish is an increasingly popular food staple around the country meaning that people with little to no local populations are looking elsewhere. Additionally, those with access to seafood often seek more established or popular fish from other places - like eating Yellowfin Tuna from halfway around the world here in San Francisco.

Unfortunately, most of us cannot devote the time or energy or patience to meeting this ideal of local and seasonal. I buy Salmon because it's always available (in the store), I've cooked it before, and I know it's delicious. But I also know there is not enough wild Salmon in the world's waterways to match our collective demand. In my eyes, this means aquaculture -farm raising - is a necessity if done with the consumer and environment's best interest in mind.

A quick aside

2010-01-11T07:46:00.000-08:00

This past Saturday was my girlfriend's birthday so I decided to make braised lamb shanks (from the shop) for the occasion. I want to quickly share this recipe both because it was delicious but it was also simple:

I rubbed two lamb shanks with a Quatre Epices - equal parts cloves, cinnamon, nutmeg, and all spice (all ground), salt and pepper. The shanks went into a 450 degree oven for 1 hour and then were removed to deglaze the pan with 1 cup of port. I returned the shanks to the pan, added 1 quart of chicken stock and covered for another 1 1/2 hour of braising. When finished I plated the shanks over mash potatoes and spooned the juices from the pan over everything. That's it. Delicious!

Follow the Fish

2010-01-08T15:14:00.000-08:00

This is the first entry of what will be a series on the fishing industry and how it affects your choices and decisions as a consumer. I plan to address the individual heath, ecological, and economic issues related to farm raised and wild caught fish in the context of the species we usually carry. To kick off this discussion I want to introduce the company from which we source most of our product, which does an excellent job of setting industry standards for sustainable, delicious fish.

CleanFish is a company based in San Francisco that works exclusively with small scale aquaculture operations developing and implementing best practices to insure the continued health of the fishing industry. Top Bay Area restaurants - Foreign Cinema, Slanted Door, The French Laundry, Gary Danko, etc. - also source their seafood from CleanFish because of its high quality and sustainability.

At Avedano's we believe aquaculture - or farmed fish - is key to the continued survival of many fish species. With CleanFish we are confident that our product is great for the consumer and also for fish populations. But I readily admit the decision to buy farm-raised vs. wild caught fish is a complicated one. I hear daily from our customers that this is a concern for you, so I want to take a closer look at this issue over the next few posts. If you have questions that you want addressed specifically feel free to leave a comment and I will look into it.

That's some tasty cheese

2010-01-04T20:33:00.000-08:00

Recently I've been tasting the various cheeses we carry. I like cheese quiet a bit, but I'm not an expert and usually find it difficult to make a selection when presented with several nondescript, tightly packaged wedges. What does it taste like? What does it smell like? Will it go well with dried apricots? On a salad? Unable to answer these questions I tend to get the same thing again and again. But where's the sense of adventure in that?

For those of you wanting to try something new, I suggest Capricious from the Achadinha Goat Cheese Company in Petaluma. I got to try this one while slicing it up for packaging and thought it was delicious. I'm a big fan of cheese and apples and Capricious would work nicely there. But their website also suggests recipes such as a Capricious burger and a Capricious artichoke and jalapeno dip. That's not to mention this cheese won "Best In Show" from the American Cheese Society in 2002. And best of all, it's made locally by a small farm in Petaluma. Let us know what you think when you give it a try.

2010

2010-01-01T21:57:00.001-08:00

Happy New Year from everyone at Avedano's!

A smaller world

2009-12-30T10:40:00.000-08:00

Working at a local market and interacting with customers often reminds me of how small this world can be. You begin to make unexpected connections with people because you share a common interest or life experience. You get to know family and friends or favorite foods that keep people coming back - like fried chicken on Fridays. It all starts with opening your mouth and saying hello. What comes next is anyone's guess.

The most recent surprising interaction I had with a customer began when he asked if a specific cut was Five Dot. For those of you who don't know, Five Dot Ranch is where the majority of our beef comes from. We like them because they're based in California and are a seventh generation business. They raise cattle hormone and antibiotic free like all our meat.

I was surprised that this customer knew Five Dot because most people aren't especially well-versed in their ranchers. But as it turns out he owns a beautiful 1,000 acre property in Napa that Five Dot grazes a 100 head of cattle every year. He told me he likes Five Dot because they're careful about not overgrazing and allow the cattle to eat only what grows naturally. That means they use no supplemental food or water. The customer also eats Five Dot because he knows what the steer eat. And it's good stuff! He sent me a few pictures of the cattle grazing his land to show exactly how good it is (see above).

I was thankful to hear this story because it shed light for me on the origins of the beef in our shop. I think we're all trying to better understand where our food comes from and how it is raised, farmed, caught, etc. In that quest we begin to make smarter choices about what to buy and consume, and we realize just how small the world of food can be. Why look any further than our own backyards?

avedano's blog

2009-12-28T17:49:00.001-08:00

a work in progress: we're stirring up something in the kitchen.