Monday, August 1, 2011

August 2011




A Eugene Chef Likes Us
Rocky Maselli, local chef and owner of Osteria Sfizio in Eugene (http://www.sfizioeugene.com/), who has been featured in the national media, buys his meats from Long’s exclusively. “I don’t need to buy meat anywhere else. My vision for Osteria Sfizio Italian food and drink was to showcase the local bounty of Oregon through cooking seasonal and regional Italian cuisine. Long’s Meat Market is a natural partner for Sfizio. They have everything that the restaurant needs and if they don’t have it Mike can get it or custom cut anything. They custom grind our hamburger meat and sausage, supply the restaurant with grass fed and humanly raised chicken, pork, lamb and beef. Family run butcher shops are a dying breed in the U.S. as many have closed over the last 20 years because they can’t compete with volume buying power of super markets and club stores. For quality and custom service for my restaurant Long’s is the only way to go."

Join Us for a Saturday BarBQ? Come on Down to SouthTowne!
Our weekly Saturday parking lot BarBQ will be continuing through August every Saturday. Last month we took the grill to Silvan Ridge winery and grilled sausage for a benefit for the Childrens Miracle Network and had about 400 guest donating $60.00 per entrance. Scott Wooley will be cooking up hot dogs, sausages, bratwurst, kobi hamburgers, half chickens and baby back ribs from 11am – 3pm, all at reasonable prices! Craft beers and Oregon wines are also available at our deli.

Which Cheese with Which Wine ?
Our Thursday Wine Tasting class continues and this popular event just keeps going on like the energizer bunny. We’re having a stronger turnout and are glad to see some of you returning every week for our wine and cheese sampling with shared knowledge from experts. Thanks to Kaila and Keith who will be doing it again the third Thursday of August (18th)) and each month at 7:00 p.m. Kaila Nicols shares four wines with critique and Keith Ellis, cheesemaker and local owner of Cheese Louise Creamery in Eugene, pairs cheeses with each.( $10.00 per class)

Friday Free Wine Tasting
Due to popular demand we are continuing to offer free wine tasting every Friday night from 4pm to 6pm. We offer a large selection of both local, regional, and imported wines in our deli, as well as a great selection of Oregon craft cheeses and imports. Our dried meats include Boar’s Head products, Knee Deep Cattle Company beef jerky, and other select products.

New Facebook Page – Like Us ?
We have a new facebook page that is being developed by our webmaster David Brown of Logion Web Design. He happens to also be the one who writes and publishes this blog for us every month. (Yes, that is his picture with his dog Shaman). Take a peek and maybe you will “like us” !
Long's Facebook page (in progress)

Grilled Country Ribs with Summer Savory Mustard Marinade
Ingredients
2 tablespoons Dijon mustard, 1 tablespoon red-wine vinegar, 1/4 cup olive oil, 1 tablespoon dried summer savory, crumbled, or 3 tablespoons fresh summer savory, chopped fine, 1 tablespoon water, 2 pounds country-style pork ribs (about 6)
Prrep
Prepare grill.
In a bowl whisk together mustard, vinegar, oil, summer savory, water, and salt and pepper to taste. In a baking dish large enough to hold ribs in one layer coat them with marinade and let stand, covered, at room temperature 15 minutes.
Grill ribs on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 10 minutes on each side.
from
http://www.epicurious.com/


enjoy the summer and thanks for your business!
from all of us,
Long's Meat Market

submitted by David Brown
webmaster