Available From US Foodservice SF Amish Turkey

Peacock's Poultry Farm was founded in 1928 by George Peacock, and has continued as a family owned and operated business. Run by George, then his son Edsel, and today his grandson Gerald. In the early days, turkeys, chickens, and pigs roamed free on the 10 acre farm in Troy, Michigan. At that time, most of the products sold at the farm were actually raised, slaughtered and packaged on the site. Due to the growing demand for the high quality products for which Peacock's had become known, other sources were needed to fill the flood of orders.

In 1970, Edsel Peacock was looking for a reliable source of farm-raised poultry and beef that met Peacock's high standards.Someone put him in touch with the Amish in Indiana. This was the beginning of a long relationship between Peacock's and the Amish farmers, which continues today. The most important factor being that the chickens, turkeys, ducks, and beef are raised and sold without any chemicals or preservatives.

Today Peacock's is run by Gerald, his wife Merilyn, and their daughters Lora & Cyndi. The farm has gone through many changes since 1928, but the high quality and outstanding service remains the same.

Naturally Raised In The Traditional Amish Manner
Amish chickens are all natural. NO growth hormones ... NO preservatives ... just great tasting chicken in the Amish tradition's. These chickens also have less fat and more meat. That's because the chickens are not force fed. They grow at their own pace to stay tender and lean. And that means more great tasting chicken for your money.

Amish chickens are raised in open, spacious houses with plenty of fresh air and water. That way, they grow healthy and are delivered to your store firm and white, not yellow.

What We Do
1. We hand process every chicken fresh everyday.
2. We use pure water for cleaning and chilling from our own wells.
3. We use low-fat feed so our chickens have more meat and less fat.
4. We grow our chickens slower so they taste better and are healthier.
5. We raise our chickens in the natural, traditional Amish manner.
6. We take pride in our work, and make sure we deliver the best poultry available anywhere.

What We Don't Do
1. We don't use preservatives.
2. We don't use chlorine.
3. We don't use growth hormones, or stimulants.
4. We don't ship our chickens cross-country so they get old before you get them.
5. We don't compromise on quality or good taste.

Pelosi leads the House to go organic in its cafeterias

The House is getting a food service makeover as part of Speaker Nancy Pelosi's "Green the Capitol" Initiative (speaker.gov/newsroom/reports?id=0019). Out go the yucky, conventional, sweetened and fatty servings, and in come locally grown, grass-fed and organic Berkeley-style cuisines.

OLD MENU
-- Salad bars with canned and conventional vegetables, iceberg lettuce and processed ranch dressing
-- Conventional beef hamburgers with processed cheese, often served cold
-- A special fried food bar
-- Soggy vegetables drowning in butter
-- Barbecue with corn and coleslaw
-- Custards, pies and cakes with fake whipped cream toppings
-- French fries (known under Republican rule as "freedom fries")
-- Plastic and Styrofoam containers

NEW MENU
-- Composed salad tossed to order with choice of seasonal vegetables and proteins with house-made vinaigrette over a warm grilled Focaccia bread
-- Roasted chicken with fire-roasted tomatoes and goat cheese
-- Cedar-plank wild salmon with apple cilantro relish
-- Seared barramundi (fish), white beans and tomatoes with thyme
-- Smoked salmon, roasted beets and arugula
-- Steamed broccoli, Brussels sprouts, sage roasted butternut squash, herb couscous
-- Samplings from Indian, Chinese, Greek, Moroccan and Mexican cuisines
-- Locally made Gifford's Ice Cream from a 70-year-old Washington institution

OTHER ITEMS
-- Fair Trade coffee
-- Sustainable seafood
-- Local and organic food choices
-- Zero trans-fat cooking
-- Cage-free shell eggs
-- Compostable disposables
- Carolyn Lochhead

MONKEY DISH

There are many stories of the origin of the term 'monkey dish', but none of them are verified. Here are a few of them:
It is a bowl the size a monkey would use.
It is a bowl that was originally made from a monkey's skull.
It is a shallow bowl the size of a monkey's hand.
Royalty once had small portions of their food fed to monkeys to be sure it wasn't poisoned.
Bell hops wore caps similar to those worn by organ grinder monkeys. The bell hops became known as 'monkeys,' and the smaller dishes were used by these 'monkeys' to serve in-room guests.

By the boatload

By James Wright

When it comes to sourcing sustainable seafood, lots of buyers can talk the talk (their suppliers certainly can). Environmental awareness is a growing consumer trend and retailers and restaurants with green philosophies can sell themselves to like-minded shoppers and diners. But The Oceanaire Seafood Room took its sustainability commitment to another level recently by purchasing an entire boatload of Alaska king crab harvested by one of the "Deadliest Catch" skippers.

Wade Wiestling, VP of culinary development, says the Minneapolis-based company has never made such a bold purchase, in terms of either size or statement. One trip's worth of Bering Sea king crabs trapped by the Time Bandit — approximately 40,000 pounds of frozen clusters after processing — will begin arriving by the end of the week and will supply the 14-unit chain with king crab through the holidays.

"We've never committed to one product like this. And with the popularity of that product and the Discovery Channel show, it gives us remarkable marketing tie-ins," admits Wiestling, who's been with the company since its inception in 1999. "But we did it mainly for the quality of the crab and the familiarity with the crew."

The idea was born this fall when Wiestling took three of his chefs to Dutch Harbor for the Crab Connoisseur trip sponsored by The Crab Broker of Las Vegas, which arranged the unique sale. Wiestling, who says Oceanaire has purchased Russian crabs in the past, is aware of the illegal-fishing concerns surrounding imported Russian king crabs. Meeting the Time Bandit crew and seeing firsthand what they did at sea gave Wiestling a new perspective on buying Alaska seafood.

"It made sense from a marketing and sustainability standpoint to 'bite off more than we can chew' with Alaska crab, because it is an important fishery and it's a limited harvesting season," says Wiestling. "We knew the quality and the way it was processed would be a great story for our staff on the floor. Seemed like the right thing to do."

Featured Wild Game Item Of The Week

Quality ingredients. Superior products.

The foundation of any great stock is the bones. Bonewerks starts with fresh bones and oven roasts them to perfection. After adding the perfect blend of fresh vegetables, herbs, and spices, our chefs carefully monitor them in Bonewerks' state-of-the-art kitchen. The process of simmering, skimming, and reducing takes more than 24 hours per batch!

Bonewerks, originally called CulinArte´, was founded in 1998 in Green Bay, Wisconsin. The company offers chefs a world exclusive—a line of pure and all-natural traditional stock reductions, providing them with the luxury of having the foundations for great sauces at their fingertips.

Time and again the extraordinary purity of Bonewerks Glace and Demi Glace products is compared to those of an in-house master saucier, allowing Bonewerks to quietly become the leader in today's sauce and sous vide industry.

Using premium ingredients—purified water, fresh bones, and farm-fresh vegetables and herbs—allows us to create products that taste better, perform better, and are simply better for you!

Our Glace line is true to form, using only a single species of bones. They are 100% pure, all natural, with no salt, wheat-free, gluten-free, no added gelatin, no artificial coloring, no added flavors, no dairy, no extracts, fat-free, trans fat-free, and carb-free.

Culinarte'
	Glace
800001	Glace de Veau(Veal) 5x1#units, 20#/cs
800002	Glace de Canard(Duck) 5x1#units, 20#/cs
800003	Glace d'Angeau(Lamb) 5x1#units, 20#/cs
800004	Glace de Poulet(Chkn) 5x1# units, 20#/cs
800005	Glace de Poisson(Fish) 5x1# units, 20#/cs
800006	Glace de Porc(Pork) 5x1# units, 20#/cs

US Foodservice San Francisco Please Call For Pricing And Availability