No. 8: Grass-fed items
Fairfax asked under my What's Hot & What's Not post yesterday "What's a 'grass-fed item'?"
So young, and yet so wise.
This was No. 8 on the list of things chefs rated as hot. However, 26 percent of the chefs, all in New York, thought grass-fed items were passe; and here I wasn't even sure what they were. I mean, I buy grass-fed chicken and grass-fed beef, but "items"? ...
By lucky chance a Chicago PR person was reading my blog -- I have no idea how she stumbled upon it -- and e-mailed me that one of her clients, Sargento cheese, has introduced pasture-grazed cheddar to the dairy case.
When I stopped laughing at the image that brought to mind, I realized it answered Fairfax's question.
Here's what she said:
Along with the unique flavors of cheese dependent on the grass the cows eat and seasonal fluctuations of their environment, recent studies suggest that dairy derived from seasonal rotational grazing may help strengthen the immune system, as well as contain many other health benefits.
And, of course, it's cheaper than regular cheese, too. Ha ha. Just kidding.
(Photo courtesy of Sargento)
Comments
Elizabeth, you are SUCH a hoot! I probably got the same mental picture as you of "pasture-grazed cheddar"...gotta giggle at that one! But seriously, I think I recently saw a Sargento ad/commercial touting cheese from grass-fed cows. Don't know if it's in the area, tho.
Posted by: Dottie | November 30, 2007 12:01 PM
the big apple is usually 3-5 years ahead in the food industry mkt. it's usually followed by san fran, and the rest of the 1st tier municipalities.
In the interests of full disclosure, I have to admit I was joking. I have no idea where the chefs are from. It's just hard to believe grass-fed items are passe anywhere. I mean, what's not to like? :-)
Posted by: curious4food | November 30, 2007 12:30 PM
Do grass-fed gummy bears exist? I bet they'd be delicious!
Posted by: SGI | November 30, 2007 1:17 PM
How about pasture grazed Rockfish? Lobster? Well certainly crabcakes.
Posted by: Robert | November 30, 2007 1:31 PM
I guess with the demise of Chesapeake Bay's underwater grass, we will never partake again in a locally grown/raised, organic, bite size, specialty sandwich, salted, small plate, not to mention grass-fed, sustainable seafood. That's why Baltimore will never be ahead of the food marketing industry! :-)
Posted by: Eric | November 30, 2007 1:45 PM
Somewhat off-topic, but to follow up on the Junior's Wine Bar discussion: I was there this week for an art opening and the owners told me they'd have a soft opening this weekend and be fully operational by the middle of next week.
It will be a full restaurant menu, they said -- California wine country cuisine. It's in the old Vespa space in Federal Hill, but greatly expanded, with a chic decor.
Posted by: Steve | November 30, 2007 2:19 PM
Grass-fed cheddar... Surely, the linguists would have big issues with that! Cheddar from grass-fed_____.
Posted by: fairfax | December 1, 2007 10:00 AM