Chef Todd Fisher takes Niman Ranch to the James Beard House

Niman Ranch Chef at James Beard HouseChef Todd Fisher has been making waves in the seaside city of Carmel, California, with his refreshing modern interpretations of culinary classics. At Folktale Winery & Vineyards and the newly established Seventh and Dolores Steakhouse (7D), Fisher has been making food for foodies and sourcing the best quality ingredients along the way, including Niman Ranch meats. This caught the attention of the prestigious James Beard Foundation, which has invited Chef Todd and his team of culinary all-stars Chefs Jeremiah Tydeman, Danny Leach, and Adam Wulf to cook Niman Ranch meats at the James Beard House in March 2018.
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Interview with a Chef: Paul Mattison

Chef Paul Mattison of Mattison’s Restaurants & Catering in Sarasota, Florida, has been a great friend to Niman Ranch for years. He was a Featured Chef at our 2016 Farmer Appreciation Dinner and he’s shown great support for our farmers in his local community. Later this month, he’ll be hosting a Next Generation Scholarship Dinner at his restaurant Mattison’s Forty-One in Sarasota.

Hear about where Chef Paul came from and what he’s been up to since the Dinner last year.

 

Chef Paul Mattison

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Visit With A Salumiere: Stephen Pocock of Boccalone

We sat with Stephen Pocock, head Salumiere at Boccalone in the San Francisco Bay Area to find out about how he got started in the business and what’s most important to him. Stephen has been working with Chris Cosentino since Incanto, and is excited to help take Boccalone to new heights in the near future.

 

Stephen Pocock

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Visit with a Chef: Dominic Orsini

We took the time to sit with Chef Dominic Orsini, Executive Chef of Silver Oaks Winery in Napa Valley and recent author of The Silver Oak Cookbook: Life in a Cabernet Kitchen. Find out how he found his passion for cooking with only the freshest ingredients, and how he’s worked to build a sense of place through his cuisine.

 

Chef Dominic Orsini
Chef Dominic Orsini harvesting vegetables from the Silver Oak gardens.

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Lamb Belly Porchetta

This lamb belly porchetta was developed by Chef Vinnie Savadel and Chef Paul Mattison of Mattison’s 41 for an event they hosted in September of 2016 that featured Niman Ranch products. They worked to recreate our annual Farmer Appreciation Dinner with a special wine pairing. Since this lamb belly porchetta stole the show, he’s sharing his recipe so that people across the country can enjoy in appreciation of farmers everywhere.

8 Chefs 1 Cause: The Next Generation Scholarship Fundraiser at Nico Heirloom Kitchen

Fundraising Dinner Menu

It all started eight years ago at the 9th annual Farmer Appreciation Dinner. The first Next Generation Scholarship was given to a few children of our farmers with the intent of helping them pay for college so they could return to the farm. In its first year, the scholarship totaled $6,000.

Today, the Next Generation Scholarship has grown to support 23 students with over $85,000 in funds for college – an amount that wouldn’t be possible without the support of chefs who work hard to raise money across the country. This includes chefs like Gio Osso of Nico Heirloom Kitchen and Virtu Honest Craft in the greater Phoenix area.

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