[From Morgan at Melissa Libby PR]
PAPI’S CUBAN & CARIBBEAN GRILL GIVES FIVE REASONS
TO CELEBRATE EMORY POINT GRAND OPENING
TO CELEBRATE EMORY POINT GRAND OPENING
Food and Drink Specials March 13-17 at Newest Destination for Authentic, Delicious Cuban Fare
Papi’s Cuban & Caribbean Grill, Atlanta’s longtime favorite for the homestyle cuisine and vibrant culture of Cuba, recently opened its newest location in the Emory Point mixed-use development. To celebrate with the community, Papi’s is hosting five days of food and drink specials March 13-17.
Monday, March 13 – EMORY DAY
20% off your total check all day with Emory student or faculty ID.
Tuesday, March 14 – FAMILY NIGHT
Buy one adult entrée after 5 p.m. and get one free kids meal for children 10 and under.
Wednesday, March 15 - $3 WRAP WEDNESDAY
Enjoy a $3 mini version of Papi’s popular chicken and pork wraps after 3 p.m.
Thursday, March 16 - LADIES NIGHT
$5 mojitos and $5 empanada samplers, as well as goodie bags for the first 50 ladies.
Friday, March 17 – ST. PATRICK’S DAY
The luck of the Irish comes to Papi’s! $5 Reuben Cuban special all day. Also featuring a special “Lucky Charm” drink by Bacardi. Live music starts at 6 p.m. with Atlanta's freshest and most dynamic salsa band, Clave y Son.
WHEN:
Monday, March 13 through Friday, March 17
WHERE:
Papi’s Cuban & Caribbean Grill at Emory Point
1540 Avenue Place
Atlanta, GA 30329
404-320-0165
papisgrill.com
DETAILS:
Opened Jan. 30, 2017, Papi’s Cuban & Caribbean Grill at Emory Point creates a relaxed and fun atmosphere with Caribbean inspired colors and accents along with Cuban music playing in the background. The interior seats 140 in the dining room and at the bar, and the fully covered, all-seasons patio seats an additional 50 guests.
The restaurant is open Monday through Thursday from 11 a.m. to 9 p.m., Friday and Saturday from 11 a.m. to 10 p.m. and Sunday from 11 a.m. to 8 p.m.
Papi’s operates six other Atlanta-area locations in Midtown, Stockbridge, Kennesaw, Lawrenceville, Tucker and at Hartsfield-Jackson Atlanta International Airport.
[From Morgan at Melissa Libby PR]
RIZE ARTISAN PIZZA + SALADS CELEBRATES NEW OPENING OF SANDY SPRINGS
LOCATION WITH WEEK-LONG SPECIALS
Enjoy bold, global flavors that are crafted with care during March 20-26 grand opening events
WHAT:
Rize Artisan Pizza + Salads recently opened its second location in Sandy Springs, bringing artisan pizza, hand-crafted salads and pasta with bold flavors to Roswell Road. To celebrate their newest location, the Rize team has added specials and events throughout the week of March 20.
WHEN:
Monday, March 20 to Sunday, March 26: DINE TO DONATE
- A portion of sales from the Grand Opening Celebration goes to Create Your Dreams Foundation, a long-term youth development program dedicated to nurturing the talents and dreams of students living in underserved areas of Atlanta.
- All members of law enforcement, firefighters, EMTs, nurses, doctors, teachers and active or veteran military personnel receive a free pizza with any purchase. Just show your ID or badge for the discount! Limit one per person.
- Buy an adult entrée (pizza, full salad or pasta) and receive a Kids Meal free (kids 10 & under). One Kids Meal per one adult entrée.
- Get a free order of wings with any pizza purchase.
- Featuring $5 small plates and $5 sangría from 4 p.m. until close. Complimentary goodie bags are available for the first 50 ladies, and guests can register to win a free massage from Spa Sydell.
- Buy a sangría, beer or wine and receive a free small plate after 5 p.m. Limit one per person. Share a photo of you and your date on Instagram with #rizedatenight for the chance to win a $100 gift card.
- Wear your youth sport or school team apparel and receive a free pizza with any purchase. Bring your team after practice or the game!
- $5 sangría and $25 carafes along with $5 small plates from 11 a.m. – 5 p.m.
6050 Roswell Rd
Sandy Springs, GA 30328
Phone: (404) 334-0851
rizeartisanpizza.com
Rize Sandy Springs is located at 6050 Roswell Road, serving lunch and dinner from 11 a.m. to 10 p.m. Sunday through Thursday and 11 a.m. to 11 p.m. on Friday and Saturday. Complimentary valet is available daily, and self-parking is available in the parking garage beside the property. For more information, call 404-334-0851 or visit www.rizeartisanpizza.com. For more updates, follow the restaurant on Facebook, Instagram and Twitter.
[From Morgan at Melissa Libby PR]
UNCORK SOUTH AFRICAN WINES AT MILTON’S SPRING & VINE DINNER ON MARCH 23
Fourth Annual Event Showcases Wines from Boschendal and Bellingham, Hosted by Alister Glen
WHAT:
Milton’s Cuisine & Cocktails commemorates the arrival of spring with its fourth annual Spring & Vine wine dinner, taking place on Thursday, March 23 at 7:30 p.m. This year’s dinner showcases unique South African wines from the country’s celebrated Boschendal and Bell
The four-course menu from executive chef Derek Dollar complements the light, fun feel of spring and pairs perfectly with the South African flavors of the wines. Price is $90 per person plus tax (gratuity included). Tickets may be purchased at springandvine.eventbrite.
First Course
Scallop Crudo Au Natural: citrus, olive oil, sliced radish, baby fennel, masago roe, micro sorrel and wasabi, shishito pepper paired with sparkling wine
Second Course
Wood-Grilled Leg of Rabbit: white wine braise, warm quinoa with sweet peas and grilled corn, curried lime gremolata, annatto seed oil, carrot top-cilantro oil paired with a lightly oaked Chenin Blanc
Third Course
Porcini Crusted Veal Striploin: heirloom carrot, leek, purple fingerling potato and Loudmouth Farms mushroom ragout paired with a fun take on Pinotage, the signature varietal of South Africa
Fourth Course
Dark Chocolate Layered Mousse Cake: raspberry cake, white chocolate cherry mousse, blackberry cake, pomegranate reduction, honeycomb candy paired with a South African Rhône-style blend
WHEN:
Thursday, March 23 at 7:30 p.m.
WHERE:
Milton’s Cuisine & Cocktails
800 Mayfield Road
Alpharetta, GA 30009
770-817-0161
miltonscuisine.com
DETAILS:
The event is hosted by Alister Glen, a Cape Town native who most recently spent more than seven years as sales manager for the U.S. and Mexico for DGB, the parent company of Boschendal and Bellingham wineries. Glen has also served as general manager for La Pietra Cucina, food and beverage director for Barnsley Gardens, and general manager of the Hotel Ivy in Minneapolis. He has recently taken a position as a district manager for distributor National Wine & Spirits, making this one of his last public appearances with these wineries in Atlanta.
ABOUT MILTON’S CUISINE & COCKTAILS:
Milton’s Cuisine & Cocktails is nestled in a restored 155-year-old farmhouse located in the historic district of Crabapple. The charming North Fulton restaurant serves contemporary Southern cuisine that utilizes fresh, local ingredients, many of which come from the restaurant’s on-site garden called Milton’s Acre. Milton’s is open nightly for dinner at 5 p.m. and Sunday brunch from 11 a.m. to 3 p.m.
[From Morgan at Melissa Libby PR]
SMOKEBELLY BBQ SCORES NOTHING BUT NET WITH “FINAL FOUR FOR $4”
Slam-Dunk College Hoops Promotion Features Delicious Food and Drinks at Fan-Friendly Price
Slam-Dunk College Hoops Promotion Features Delicious Food and Drinks at Fan-Friendly Price
WHAT:
Smokebelly BBQ, Atlanta’s favorite venue for chef-crafted barbecue, has just the ticket for sports fans eager for the perfect spot to enjoy the NCAA Men’s Basketball Tournament—along with great food and drinks at prices that won’t have them crying foul.
The Buckhead hotspot’s Final Four for $4 promotion features four delicious menu items available at the fan-friendly price point of $4 each. And with 14 big-screen TVs throughout the restaurant, you’ll never miss a minute of the action. The promotion, available only during tournament games, includes the following:
- All bottled beers ($4 each)
- “March Madness” margarita ($4)
- Disco pork fries ($4)
- “March Madness” smokehouse nachos (fresh fried corn tortilla chips, aged white cheddar and Gouda, pickled jalapeños, scallions, sour cream, roasted red bell peppers and Smokebelly’s signature smoked chopped brisket, $4)
WHEN:
March 14-19, March 23-26, and April 1 and 3 (During NCAA Men’s Basketball Tournament games only)
Open for lunch and dinner Sunday through Thursday from 11 a.m. to 10 p.m. and Friday and Saturday 11 a.m. until 11 p.m.The bar stays open later.
WHERE:
Smokebelly BBQ
128 East Andrews Drive, Atlanta, GA 30305
404-848-9100
smokebellybbq.com
SMOKEBELLY BBQ NOW HOSTING SUNDAY BRUNCH
Buckhead Barbecue Spot Serving Up Creative Takes on Traditional Favorites
Buckhead Barbecue Spot Serving Up Creative Takes on Traditional Favorites
ATLANTA– Smokebelly BBQ, already Atlanta’s leading destination for delicious, chef-crafted barbecue for lunch and dinner, hopes to become the city’s favorite spot for Sunday brunch, as well. The popular Buckhead restaurant is now offering a unique menu of brunch favorites, including a Bloody Mary bar and $4 mimosas and Bellinis, every Sunday from 11 a.m. to 3 p.m.
“Barbecue is a classic culinary tradition, and so is Sunday brunch,” says Smokebelly BBQ co-owner John Piemonte. “We are bringing these two institutions together and giving our customers a dining experience they haven’t had before.”
Adds executive chef Michelle Matlock, “Barbecue and brunch are both about comfort and tradition. What’s been fun for us is staying true to that, while applying the same creativity and passion that defines our approach to barbecue.”
The brunch menu is anchored by a lineup of inspired takes on timeless brunch favorites. Sweet potato pancakes are layered with sweet potato soufflé and topped with bourbon cinnamon crème ($12), while the smoked Benny, the restaurant’s twist on eggs Benedict, features poached, farm-fresh eggs over two grilled biscuit halves, served with beef brisket and chipotle hollandaise and a choice of brunch potatoes or creamy cheese grits ($13). French toast comes stuffed with bananas Foster, cream cheese and Myer’s rum, garnished with praline bacon crumbles ($11).
Other selections offer delicious versions of Southern staples and include:
- Smokebelly traditional breakfast - two farm-fresh eggs served your way, a buttermilk biscuit, a grilled tomato wedge and brunch potatoes or creamy cheese grits with a choice of bacon, sausage, pulled pork or smoked brisket ($12)
- Chicken and biscuits and gravy - golden fried chicken breast served over fresh-baked, grilled halves of a buttermilk biscuit and served with Smokebelly’s signature sausage gravy and two eggs made to order ($14)
- Farmhouse biscuit sandwich - choice of sage sausage, Dijon, smoked Gouda and a fried egg; fried chicken and a fried egg; or bacon, pulled pork, pepperjack cheese and a fried egg ($11)
- Cajun jambalaya omelet - stuffed with sautéed peppers and onions, spicy tasso ham and pepper jack cheese ($12)
Familiar favorites from Smokebelly’s regular menu of BBQ tapas starters (Brunswick stew, smoked brisket chili and smoked wings) and savory sandwiches (pulled pork, Angus beef brisket and the Smokebelly signature burger), round out the menu, along with BBQ plates, combos, salads and sides.
It wouldn’t be Sunday brunch without an adult beverage, and Smokebelly doesn’t disappoint in this arena. The Tito’s Bloody Mary bar ($10) includes a selection of mixes and more than 20 seasonings and garnishes including pork rinds, bacon, pickles, pickled okra, jalapeños, hot sauce and more. Guests can also enjoy mimosas ($4) and Bellinis ($4), as well as signature sips like the Nice Pear (pisco, pear brandy, velvet falernum, lemon, bitters and Prosecco - $10) and the Log Cabin (apple brandy, pecan bitters, bourbon, maple syrup and Angostura bitters - $9). The beverage menu also features the Michelada (Bloody Mary mix combined with your choice of Miller Lite, Coors Lite, Bud Light or Dos Equis in a salt-rimmed glass - $6) and an assortment of coffee cocktails, wines and draft, bottled and canned beers.
[From Morgan at Melissa Libby PR]
THE BIG KETCH ENTICES GUESTS WITH THE BIG EASY NOW THROUGH APRIL 30
A taste of New Orleans on the menu in Buckhead and Roswell
WHAT:
The kitchen krewe at The Big Ketch is bringing the soul of the Southern coast to Atlanta with a special New Orleans-themed menu available now through April 30. This special menu features the following:
Available all day:
- Crawfish Bites – flash-fried crawfish tails with Lowcountry aioli ($8.95)
- Gator Bites – marinated gator tail bites flash-fried and served with New Orleans barbecue sauce ($8.95)
- Fried Crawfish Po’ Boy – shredded lettuce, tomato and Lowcountry aioli ($14.95)
- Gator Tail Po’ Boy – shredded lettuce, tomato, rémoulade and a drizzle of New Orleans barbecue sauce ($13.95)
- New Orleans BBQ Shrimp – blackened shrimp over smashed tomatoes with grilled green beans and Worcestershire-spiked creole garlic butter sauce ($21.99)
- Seafood Gumbo – blackened shrimp and crawfish tails served over a creole seafood gumbo with seasoned rice and flash-fried okra ($22.95)
Now through April 30, 2017
The Big Ketch in Buckhead
3279 Roswell Road
Atlanta, GA 30305
404-474-9508
The Big Ketch on Canton Street
1105 Canton Street
Roswell, GA 30075
770-993-5749
thebigketch.com
About The Big Ketch Saltwater Grill
Who doesn't love a day at the beach? That's the spirit behind The Big Ketch Saltwater Grill – fresh, casual seafood, prepared with a gourmet touch. Atlanta's local beach house first opened its doors in Buckhead in 2010, followed by a second Roswell location in 2015. Known for sourcing the highest quality seafood and offering friendly service in a relaxing atmosphere, The Big Ketch is the perfect place to dine with friends and family any day of the week! For more information, visit thebigketch.com.
RAY’S AT KILLER CREEK FIRES UP THE GRILL WITH BIG GREEN EGG DEMOS
Enjoy Tasting Menus from Executive Chef Mike Fuller March 25 and April 22
Enjoy Tasting Menus from Executive Chef Mike Fuller March 25 and April 22
WHAT:
Spring is right around the corner, and grilling season isn’t far behind. With that in mind, Ray’s at Killer Creek is firing up two Big Green Egg grilling demonstrations on March 25 and April 22, complete with tasting menus courtesy of executive chef Mike Fuller.
The March 25 menu features chargrilled artichokes with roasted garlic and herb aioli; Springer Mountain Farms chicken and dumplings slow-cooked in a Dutch oven; pepper-crusted short rib with fingerling potato salad and mortar and pestle salsa verde; and a baked caramel apple with fresh whipped cream. Menu details for the April 22 demo will be revealed at a later date.
Each demo is $39 per person (plus tax and gratuity) and includes the cooking demonstration and tasting menu, iced tea, soda or coffee and choice of a Bloody Mary, mimosa or 16 oz. draft beer. Reservations are required; call 770-649-0064.
WHEN:
Saturday, March 25, 1-3 p.m.
Saturday, April 22, 1-3 p.m.
Ray’s at Killer Creek
1700 Mansell Road
Alpharetta, GA 30009
770-649-0064
raysrestaurants.com/
ABOUT RAY’S RESTAURANTS:
Ray’s Restaurants, LLC, is comprised of Ray’s on the River, Ray’s in the City and Ray’s at Killer Creek. All feature an award-winning menu with an emphasis on fresh fish flown in daily from the Atlantic and Pacific, house-cut chops, prime steaks and extensive wine offerings from around the world. For more information, visit raysrestaurants.com.
[From Morgan at Melissa Libby PR]
TACO MAC HONORS SWEETWATER BREWING COMPANY’S 20TH ANNIVERSARY
WITH MARCH BEER OF THE MONTH STATUS
Thursday Pint Nights, new 23 oz. Super Vessel and SweetWater 420 Fest Ticket Giveaways
Add to the Madness of March
ATLANTA– Hometown favorite Taco Mac is wishing another Atlanta institution - SweetWater Brewing Company – a “hoppy” 20th birthday by featuring four of its brews as March Beers of the Month.
The four featured beers are Grass Monkey (hoppy wheat with lemongrass), 420 (extra pale ale), Goin' Coastal (IPA with pineapple) and Hatchery: Mosaic (single hop IPA). Every Thursday night in March, Taco Mac guests can enjoy Pint Night, ordering one of the featured beers of the month poured in a different SweetWater glass to keep each week beginning at 5 p.m.One glass per guest, while supplies last.
Because a pint just sometimes isn’t enough, Taco Mac is also offering a special SweetWater Super Vessel this month featuring a beautiful, 12-color 20th anniversary logo. It’s 23 ounces filled with any featured beer of the month for $14.95 and is only available while supplies last.
Taco Mac and SweetWater are also partnering to help some lucky winners score a trip to the SweetWater 420 Fest taking place April 21-23 at Centennial Olympic Park in Atlanta. Each Thursday, guests who pick up the weekly SweetWater glassware during Pint Night can snap a photo of their new glass and post it on Taco Mac’s Facebook page to enter. The photo with the most votes each week wins a free pair of tickets to the hottest music festival in the city.
With five Thursdays in March, that means there are five chances to win big while also collecting some seriously cool glassware. To sweeten the deal, two VIP wristbands are also up for grabs to the dedicated Pint Night fan who collects all 5 unique SweetWater glasses and snaps the most creative photo of their new collection by Sunday, April 2.
IT PAYS TO PLAY DURING MARCH BRACKET SHOWDOWN AT TACO MAC
Chevy Equinox Giveaway, Gift Cards, Drink Specials
and More During College Basketball’s Biggest Month
ATLANTA– March is here and Taco Mac is the place to show off your college basketball knowledge during their annual Bracket Showdown. Starting today, guests 18 or older (and residents of GA, TN, NC or SC only) can register to participate. Brackets can be filled once participating teams are announced on March 13. Brackets must be completed and saved by 11 a.m. EST on March 16. One winner for best overall bracket will go home in style in a brand new Chevrolet Equinox. The guest with the best bracket at each Taco Mac location will take also home a $100 Taco Mac gift card.
Not only is Taco Mac the place to play, it’s the perfect spot to catch all the games throughout the month with the most craft beers on draft, award-winning roasted wings and the best sports watching environment. For a limited time only, Taco Mac is also offering the 3 Pointer, a special appetizer featuring three mozzarella sticks, three onion rings and three fried pickles with sides of marinara and buffalo ranch for only $8.95. Wash ‘em all down with Budweiser, Bud Light, Michelob Ultra and Shock Top beer specials including 60-ounce pitchers ($11.95), 20-ounce drafts ($4.75) and mix & match buckets filled with four beers ($13.95).
About Taco Mac
An Atlanta institution since 1979, Taco Mac offers over 100 beers on draft, the Southeast’s Original Buffalo wings and 50+ HD TVs for enjoying all your favorite sporting events. Started by two friends from Buffalo, New York, Taco Mac now has 29 locations across Georgia, Tennessee and North Carolina. Taco Mac is one of many portfolio companies owned by Dallas-based CIC Partners. For more information, visit tacomac.com.
[From Morgan at Melissa Libby PR]
SUBLIME DOUGHNUTS LAUNCHES NEW “WILL IT DOUGHNUT?” YOUTUBE SERIES
THAT TURNS RESEARCH & DEVELOPMENT INTO ROULETTE
Chef-Inspired Doughnut Shop Creates Unique Doughnut Flavors with the Spin of a Wheel
ATLANTA – As if eating at Atlanta’s beloved Sublime Doughnuts wasn’t a fun enough experience already, now customers can go online for more entertainment via the bakeshop’s new YouTube series, “Will It Doughnut?”
Each week, Sublime owner Kamal Grant films a new episode featuring a spinning Wheel O’ Doughnuts with a selection of wacky flavor options (think Hot Cheetos, roses and spring rolls). Grant creates the custom flavored doughnut chosen in the previous week’s episode on camera for viewers, taste tests it and then spins the wheel to select the next far-out flavor.
There’s a new creation every Monday, and guests can purchase the featured flavor at his West Midtown store each week to taste for themselves. “We’re in the happiness business,” says Grant. “Turning our funky flavors into a game show seemed like a great way to make our guests smile, and it certainly keeps me creatively challenged.”
Grant has already developed Starburst and lotion flavored doughnuts in March, proving he’s capable of making just about anything taste delicious.
About Sublime Doughnuts:
Sublime Doughnuts has been bringing chef-inspired sweets and treats to Atlanta since 2008. With hand-pressed, gourmet coffee, homemade ice cream and over 30 varieties of doughnuts, Sublime proves that they don’t take the cake--they take the dough. In addition to their flagship store in West Midtown, Sublime has expanded to North Druid Hills and plans to open two locations in the new Mercedes-Benz Stadium in 2017. For more information, visit www.sublimedoughnuts.com.
White Oak Pastures And Oriol Family Join Forces To Re-Introduce
Iberian Pork To American Market For First Time In 500 Years
Fifth-Generation Family Farm and Spanish Partners Form Iberian Pastures LLC
to Raise Exquisite Pigs in South Georgia
Iberian Pork To American Market For First Time In 500 Years
Fifth-Generation Family Farm and Spanish Partners Form Iberian Pastures LLC
to Raise Exquisite Pigs in South Georgia
“The live production concept of Iberian pigs fits perfectly into our system, as the standard in Spain is to raise these pigs in the woods and allow them to forage for their food,” says Harris. “Our goal is to produce these wonderful pork products in South Georgia from our very own herd.”
Prior to 2013, both the Spanish and U.S. governments forbade any exportation of the live animals. With a change in policy came Jaime and Kurt Oriol, a father and son team with a family history of raising Iberian hogs in Southwest Spain who translated the new U.S. importation policy for the Spanish government, knocking on Harris’ door in late summer 2013.
“Right after the regulations changed, we planned a tour of top American farms that we were interested in partnering with,” Kurt Oriol recalls. “White Oak Pastures was our third stop, and we ended up cancelling the rest of our trip. The farm is perfect, not only because of its land, its pastured animals and its success with national distribution, but because of the culture there and the family approach. White Oak Pastures’ values instilled confidence in us, and now we see them as a family. That trust comes before all else,” he adds.
Together, the partners purchased and imported 26 gilts (young females) and six boars (young uncastrated males) that same year. The Spanish-born pigs were first flown to Amsterdam and then New York City, with each leg of the journey ending in a 30-day quarantine per USDA regulations. Harris and his team drove two stock trailers to New York City in the midst of a December blizzard to pick up the pigs and transport them to his Bluffton farm. Ever since that snowy journey, the animals have surpassed Harris’ greatest expectations, and the initial 26 gilts have all had babies that have farrowed. Those offspring are being bred now, and Iberian Pastures currently has three generations of the Iberian breed in production with all of the now 300 pigs faring extremely well. “It has taken patient capital, but we are very optimistic as the curing process begins,” says Harris.
These Iberian hogs are desirable for three main reasons: their genetics, their diet and their versatility. The genetic composition of Iberian pigs makes for the most efficient draining and marbling of fat, and how they process oleic content in their final months is fundamental to the overall quality of the pork. Oftentimes in Spain, these pigs are bred with other types of swine to lower production costs and are therefore not 100% Iberian; Iberian Pastures’ pork is 100% pure Iberian.
Traditionally, Iberian pigs graze on acorns. Iberian Pastures pigs are raised on a diet of peanuts and pecans, putting a South Georgia twist on the Spanish tradition. Although the farm already had some pecan trees on its grounds, Harris also purchased a 30-acre pecan orchard, now a contiguous part of the farm’s 2,500 acres, in preparation for the pigs. Harris has been drawing fat samples from some of the pigs to be sure that his methods are working. “The fatty profiles look to be exactly equal and probably better than the best Spanish boars,” he says. “It may even be more desirable.”
Iberian pigs feature several fresh meat cuts that would be dismissed as trimmings in the average American pig. Iberian Pastures is offering eight of these cuts, including the papada (jowl), lagarto (long strip of meat between chop and loin), presa (cut between top of shoulder and beginning of loin) and secreto (secret layer of meat within the lard on top front of belly), in addition to bone-in rib chops and bone-in loin chops. Although cooked differently than the pork consumers are accustomed to in the United States, the preparation methods for these fresh cuts are simple enough to be done in both a backyard grilling environment or in a more elaborate kitchen format.
While the slaughtering process is the same, the butchery of Iberian hogs differs drastically from traditional American pork. “The difference is in the fabrication of the carcass,” explains Brian Sapp, director of operations for White Oak Pastures. “Instead of splitting the hog down the middle, we must split it down both sides of the backbone in order to pull out the boneless cuts one by one.”
Sapp, a master butcher, traveled to Badajoz, Spain, in March 2015 to study the butchery of these special hogs and spent time at slaughter and curing facility Señorío De Montanera. He also spent time on multiple Spanish farms to learn exactly how the animals are raised and fed. “The free range lifestyle of these pigs meets all the criteria that we strive for at White Oak Pastures; Iberian Pastures has the same production model that defines our farm, and that is exciting to our customers,” he says.
Iberian Pastures is sending hams and shoulders from the slaughtered Iberian hogs to a curing facility in Norwalk, Iowa, called La Quercia. The curing process ranges from three months for dry cured sausages to 24-30 months for hams. “Curing this kind of ham is a real artisan endeavor,” says Harris. “After traveling to several curing houses, we ultimately decided on La Quercia because they are the best in the country and have been doing this old European dry curing process for many generations.”
The introduction of these Iberian pork products into White Oak Pastures’ inventory is a natural addition to the farm’s offerings of high-quality animal proteins that customers can feel good about eating. “The American pork industry has really gotten away from fat, especially marbling in the meat, and our new Iberian offerings will really take it back to tasting like pork again,” says Sapp of what consumers can expect from these new products.
To celebrate the slaughter of the first set of 27 Iberian pigs and the beginning of the curing process, Iberian Pastures hosted a small event at White Oak Pastures in early February. On hand to educate attendees in the traditional preparations of Iberian pork were Spanish chefs Manuel Berganza of Andanada in New York City and Alejandro Hormaecha of Sacha in Madrid, who prepared the fresh meat with Reid Harrison of White Oak Pastures. “We felt it was important for chefs Berganza and Hormaecha to give a sense of direction on how to treat these cuts, but we want to reinforce the idea that these preparation methods are accessible; this is not an untouchable gold standard,” says Oriol.
The farm is also working on an informational kit to include preparation tips and recipes that will be available on White Oak Pastures’ website in the near future. “It’s an honor to introduce these specialty products here in the U.S., and we’re excited to share these Spanish traditions with our customers who might not have the chance to go to Spain,” says Sapp.
Beginning this month, the fresh meat from the Iberian hogs is available for purchase both at the farm and online. As always, the farm is utilizing the whole animal, turning the Iberian pigs’ ears into chew toys for dogs, saving the fat to make lard and preparing broth with the bones. Due to limited product availability, Iberian Pastures also has a retail booking program online to ensure interested consumers have the opportunity to purchase a guaranteed supply.
About White Oak Pastures
White Oak Pastures is a multigenerational, family-owned farm committed to the principles of sustainability and stewardship by raising five red meat (cows, sheep, goats, rabbits and hogs) and five poultry (chickens, turkeys, guineas, ducks and geese) species. It is the only farm in the nation that humanely hand-butchers both red meat and poultry species on site under USDA inspection. This takes place in White Oak Pastures’ own abattoir designed by Dr. Temple Grandin. The fifth-generation farm, led by owner Will Harris, has operated continuously on the same land in Southwest Georgia for more than 150 years. White Oak Pastures cooperates with nature to produce artisan products that are healthy, safe and nutritious. Care is given to ensure that all production practices are economically practical, ecologically sustainable and that the animals are always treated humanely. White Oak Pastures never falters in conducting business in an honorable manner, for the sake of the animals, the land and the people eating the products. The farm now also offers on-site lodging and dining.
Harris and White Oak Pastures have received the following awards for setting farming standards, contributing to the restaurant industry and being dedicated to the sustainability of organic farming in Georgia: Savory Global Network Hub, 2016 Sustainable Land Stewardship Award from Georgia Organics, 2014’s Most Respected Business Person of the Year by Georgia Trend Magazine, 2013 Swisher Sunbelt Farmer of the Year, 2012 American Treasures Award from MADE: In America, 2012 Centennial Family Award, 2012 Distinguished Conservationist, 2012 LDEI Green Ribbon Recipient, 2011 Georgia’s Small Business Person of the Year by the U.S. Small Business Administration, 2011 Georgia Restaurant Association’s Innovator Award and Will Harris inducted into the Fellowship of Southern Farmers, Artisans and Chefs.
White Oak Pastures also holds several certifications including: Certified Naturally Grown for cattle, lamb and goat, Certified Grassfed by the American Grassfed Association, Certified Humane by the Humane Farm Animal Care, Animal Welfare Approved by Animal Welfare Institute, Master Cattleman by the University of Georgia, Certified Organic by Georgia Crop Improvement Association and Good Management Practices approved by Silliker, Inc.
White Oak Pastures products can be purchased at more than 1,000 Publix supermarkets throughout the Southeast and at Whole Foods Market locations from Miami to Princeton, New Jersey. The beef is distributed by Kelly's Foods, Buckhead Beef, Cheney Brothers, Sysco Gulf Coast, PFG, Maplevale Farms, Merchants and US Foods. Customers can also place orders online. White Oak Pastures is located at 22775 Highway 27 in Bluffton, Georgia. For more information, call (229) 641-2081 or visit whiteoakpastures.com.
About Cobacha, LLC
Cobacha is a private investment firm. In addition to its involvement in the Iberian Pastures venture, Cobacha is also the exclusive marketer for Arbor Shield, a tree protection technology that initially began as an effort to protect newly planted trees from Iberian pigs in the savannahs of Spain.
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