“I use Niman Ranch products because I know I can count on them to consistently perform day in and day out. The quality of the product is exceptional, and all while supporting family farmers who truly care for the animal and the land.”
“I use Niman Ranch because their dedication to quality leads to the greatest tasting meats.”
“I know that every time I use a Niman Ranch product, I’m setting our menu apart. Their high standards of quality and sustainability are precisely what we strive for at The Pit Room”
“Niman Ranch is an outstanding company with important values. Their entire staff and network of farmers all have the same ideals, raise great animals, deliver a great high quality product and super tasty meat!”
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.
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.
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.
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.
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.
“Chef, cook, creator, master of craft, innovator… This means nothing with great quality products. There is nothing like peeling back the brown butcher’s paper to reveal snow white fat glistening in the marbled pink flesh of naturally-raised Niman Ranch pork.”
Chef Carlos Patricio Villanueva is a Cuban-American born in Tampa, Florida, in 1985. Growing up in his Cuban grandmother’s house, he began to learn the importance of product freshness. Carlos helped his grandmother tend the family garden every year up until he left for college. The most important lesson he learned from his grandmother was that “to grow the best product, you must take care of your soil, and then let nature take its course.” This is one of the values Carlos finds most important as a chef today.
After graduating from the prestigious Culinary Institute of America in Hyde Park, New York, Carlos continued his tenure at the CIA as a Teaching Assistant in their Meat and Fish Fabrication classes. It was there he would meet his later mentor, Chef Olivier Andreini CMC, who inspired his ambition to one day take the Certified Master Chef Exam.
Through his travels, Carlos has worked at two Michelin Star Sergi Arola Gastro in Madrid and three Michelin Star Martin Berasategui in San Sebastian, Spain. Upon returning to America, Carlos worked with James Beard Award winner Chef Tony Maws as Sous-Chef at Craigie on Main. Currently, Carlos is the Chef de Cuisine at Cloud Catering and Events in Long Island City, New York, where he and his team are changing peoples’ expectations of catering.