Chef Todd Fisher is an enthusiastic supporter of Niman Ranch. A few short months ago, Chef Todd and his team cooked Niman Ranch beef, pork and lamb at the James Beard House. It was not only an honor for Chef Todd, but an honor for Niman Ranch to be invited to the James Beard House. We look forward to seeing Chef Todd Fisher as a featured chef this year at our 20th annual Hog Farmer Appreciation Dinner.
Chef 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.
“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.” – Niman Ranch 2017 featured chef, Edward Hallread more
“I use Niman Ranch because their dedication to quality leads to the greatest tasting meats.” – Niman Ranch 2017 featured chef, Charlie Cicero. read more
“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.