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100% Grassfed beef is hard to find year-round. Traditionally, farmers only harvest during “green grass” months, which leaves out the entire winter. I’m working directly with a rancher in Montana whose family has… Continue reading
There’s a fine balance in cooking wild duck – if you take ducks too far in cooking they can taste livery. So you either cook it rare or ‘overcook it’ until it becomes… Continue reading
“The Business of Business is Business.” -Milton Friedman It’s real, it’s raw, it’s carnivorous and piscivorous. It’s matching quality and quantity and color and texture to its fair market value and watching it… Continue reading
This last trip was a trip taken with a few burners private plane onto an island with a small runway. It’s not foo foo, we almost died because the pilot was incompetent! old camera.… Continue reading
one of the Catena wines brought home from Argentina Dry Aged Boulder Valley Beef. always a food celebration when my brother comes to town. Trim the outside dried meat…and you get… salt, pepper,… Continue reading
The taste of Abalone, namely, its taste in proportion to its astronomical price, was a bewilderment to my childhood days as a Kumon arithmetimagician! Upwards of $75USD/ pound gross weight, a single abalone… Continue reading