Fall Menu Time

The first day of autumn is September 21.

I know what you’re thinking:  with all this rain lately we will be washed away or it’s going to be 104 by then!

Either way, your customers will be expecting some changes in your menu.

They want to see those low and slow cooked items that scream fall. In addition, isn’t the fall menu a perfect time to pamper your customers with luxurious dry-aged beef? See what Primo has to say about it on our dry age cam!

Winn Meat Company has your game and braising meats covered from snout to tail– shanks, loins, fore quarters, hind quarters, hocks, chops, offal, patties, t-bones, porterhouses, osso bucco, cheeks, chuck, rounds, skirts, clods, flap, bacon, bones, hangers, racks, ribs, short ribs, back ribs, bellies, shoulders, and legs, bone in or boneless. We have venison, buffalo, veal, beef, pork, ham, goat, ostrich, wild boar, rabbit, and lamb. Birds you ask - pheasant, quail, quail eggs, foie gras, Cornish hens, duck, poussin, grouse, partridge, wood pigeon, turkeys, geese, squab and guinea hens.

Don’t forget truffles, smoked salmon, lump crabmeat, confit, sauces, glace and pate!

Did I miss anything?

 We don’t just have you covered; we work with only the finest vendors. Names you know and trust for safe, quality products time after time - Sterling® Silver beef and pork, Berkshire Heritage Pork, Nueske’s, Rosen, Pilot, Maple Leaf Farms, D’Artagnan and Handy International.

Our customers have come to expect only the best products and service from Winn Meat Company.  Quick response, custom fabrication and chef-driven solutions, tailor-made for your establishment, are what separate Winn Meat from the crowd.

This month’s featured vendor is Maple Leaf Farms, purveyors of beautiful White Pekin duck. Here is a little entrée I put together. Can you use it on your menu?

Duck Breast & Apples Three Ways

Classic
Apple Brined and Roasted
Cabernet Pancetta Demi Glace
Waldorf “Salad”

Coffee & Foam
Green Coffee Bean Smoked
Calvados & Pink Lady Gastrique
Cinnamon – Lemon Foam

“Rossini”
Peppered Tournedo on Brioche
Seared Liver
Apple Butter Preserves