FROM BEHIND THE COUNTER:

News, Notes & Recipes

Featured Farmer: Painted Hills

December 5, 2017

Any butcher will tell you that some beef is better than others. But what exactly does “better” mean? As with many products, the “best” beef is a matter of personal preference in terms of taste and processing practices. Click through to read about why we choose Painted Hills Natural Beef from Oregon as our preferred product in terms of taste, quality and processing.

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Italian Wines From The Piedmont

December 1, 2017

We’re featuring two wines from the Piedmont, a region in Northwestern Italy, on our shelves this month. Arneis and Barbera are indigenous grapes that have grown in this region for centuries. Piedmont is also one best sources of truffle mushrooms in the world, and December is truffle season. If you’re lucky to find some for…

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How To Cook A Rib Roast

November 30, 2017

With a simple meat thermometer, cooking the perfect rib roast is easy. And when you’re cooking with quality beef like Painted Hills Natural Beef, salt and pepper is all you need to enhance the natural flavor of the meat.

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Local Holiday Shopping Made Easy

November 16, 2017

Buy Local Month is officially underway! This Lowcountry Local First campaign, which runs annually (November 15th – December 15th), encourages Charleston area residents to allocate a portion of their holiday shopping budget to local businesses. But why is this initiative so important? According to LLF, “local businesses reinvest three times more money back into our…

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Featured Farmer: Berkwood Farms

November 6, 2017

You are what you eat, and the same logic applies to meat. This is especially true when it comes to pork. Much of the fat that pigs consume gets redistributed into their muscle fiber. Pigs that are fed well, taste better, and that is just one of many reasons why we are picky about pork.

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