Swain takes on chairman role at Niman Ranch

By Ann Bagel Storck on 10/18/2007 for Meatingplace.com
Bill Niman, founder of Niman Ranch, has stepped down from his role as chairman. Jeff Swain is now chairman in addition to serving as chief executive officer.

Niman will continue raising cattle and advocating for family farmers, the company said.

Alameda, Calif.-based Niman Ranch currently includes a network of more than 500 family farmers committed to raising animals according to humane handling practices and without antibiotics or added growth hormones

US Foodservice San Francisco stocks five items in it's Stockyards Natural Angus Beef Line From Niman Ranch.

Beef Back Ribs 1/15Lb cs #268144
Beef Ribeye Lip-0n Choice Angus 2/13Lb cs #9516394
Beef Strip Loin Choice Angus 2/11Lb cs #3516390
Beef Tenderloin Choice Angus 2/5Lb cs #6516397

For more information and current pricing, contact Brian Isaeff, Territory Manager at US Foodservice (831) 601-6398.

Chef Jeff Jake Takes Over At Carneros Inn

Jeff Jake, former Executive Chef from the Lodge at Pebble Beach is now Executive Chef and part of a culinary team assembled at The Carneros Inn in the grape growing region called Carneros that lies between Napa and Sonoma.

For a recent write up in the Napa Valley Register follow this link.
http://www.napavalleyregister.com/articles/2007/10/17/features/food/doc47140467b922e023721319.txt

Citronelle at the Carmel Valley Ranch

When Carmel Valley Ranch opens next January,it opens with a Citronelle West Coast outlet. The Washington, D.C., destination spot by French Chef Michael Richard.

Pine Nut Shrimp In Butternut Sauce

From Zjelka Boyd at Contessa Seafood

Pine Nut Shrimp in Butternut Sauce
Serves 6

Ingredients:

• 4 cups butternut squash, cut into one-inch cubes
• 5 cups heavy whipping cream
• 1/2 teaspoon fresh nutmeg
• 2 tablespoons sugar
• 1/2 teaspoon Allspice
• Black pepper, freshly ground

Pine Nut Butter Ingredients
• 1 cup pine nuts
• 1 cup unsalted butter, softened
• 2 small cloves garlic
• 2 pinches salt

Shrimp Ingredients
• 24 ounces Contessa large uncooked shrimp
• 1/2 cup basil, thinly sliced
• 4 tablespoons pine nuts
• Wooden skewers or rosemary twigs


Steps:
In a medium saucepan combine butternut squash and heavy whipping cream. Simmer until cream thickens and squash becomes soft. Remove from heat. Puree in a food processor, then return mixture to saucepan on low heat. Season with spices and keep warm.

Pine Nut Butter Steps
Combine ingredients in a food processor. Pulse until mixture forms a smooth paste.

Shrimp Steps
Thaw shrimp per instructions on package. Coat shrimp with pine nut butter and place in a large skillet over medium heat. Sauté for 2 1/2 to 4 minutes. Shrimp will turn light orange outside and opaque white inside when fully cooked.

Pour 1 cup sauce into wine or martini glasses. Skewer shrimp and place into sauce. Garnish with basil and pine nuts.

River Road Wine Trail Harvest Celebration

Trick or Treat For Grown Ups!

Wineries celebrate harvest on Oct. 27
Ten tasting rooms along Monterey County's River Road Wine Trail will be hosting a harvest celebration from 11 a.m. to 4 p.m. Oct. 27.

The wineries collectively opening their doors for the Harvest Celebration are Paraiso, Hahn, Pessagno, Marilyn Remark, Scheid, Ventana, Chalone, Manzoni, San Saba and Blackstone.

Many will be offering barrel samples from this year's crush. Special discounts on award-winning vintages will be offered, as well.

Admission is free and reservations are not required.

Information: www.RiverRoadWineTrail.com.