Tuesday, November 1, 2011

The Butcher's Blog - November 2011

Greetings and Best Wishes for the Season!

Since Thanksgiving is only a few weeks away on the 24th, here’s some information about ordering our free range turkeys. We are starting the Turkey RSVP list for Thanksgiving. Please order in advance (call ahead with size and quantity - 541-344-3172) Turkeys will be available the week of Thanksgiving. Hams also available – whole or halved - we also need advanced orders for honey glazed or spiraled.The turkeys will come from Sheltons (Sheltons.com) which prides themselves on avoidance of antibiotics and hormones.



Why Long’s Fresh Ground Beef?
Ground beef is very popular here and we think we know why. We fresh grind our beef daily, and only offer the highest quality, free range, hormone-free, locally raised beef. Our vendor is
Knee Deep Cattle Company, located nearby in Brownsville. Their cattle are raised to Humane Farm Animal Care Program standards, which include nutritious diet without antibiotics, or hormones, animals raised with shelter, resting areas, sufficient space and the ability to engage in natural behaviors. Besides that, the taste and texture is noticeably different, and the price? Well, you decide! We offer two types of ground beef: ground chuck 15% fat @ $3.69lb, and our lean ground sirloin 6% fat @ $4.49lb. (10% off for orders of 10 lbs or more.). Like Chili? Check out this award winning recipe

News Updates from The Deli @ Long’s Meat Market
with a Large selection of wines, cheeses, deli meats !


Buying Wine for Long’s Meat Market
by Kaila Nicholl
Many people know that we at Long’s Meat Market have the best selection of meat in town. Some people even know that we have a wonderful deli with a wide selection of artisan cheeses.

However, many people don’t know we have a wonderful wine selection that is both affordable and delicious. When I look for wine for the shop, I focus on wines that are unique, well made, and in a price range that will attract customers who may not have come in to specifically buy wine. When the wine section began, its original focus was on Willamette Valley Pinot Noir. However, because local Pinot is not always the most economical drink of choice, the wine selection expanded to feature other varietals from multiple regions. While there is still a very strong (and very delicious) local presence, some of our best selling wines are from Argentina! When I taste wines, I initially concentrate on the flavor and then think about how they would work with food. If they pass these two critiques, I look at the price. I try to stay within the price range of $8.00 to $20.00, but if I taste a beautiful wine that I believe to be of great value, I want to offer it to our customers.

Dave, our deli man, came up with the idea of offering after-hour wine and cheese tasting. On the third Thursday of the month we featured one region and offer around five cheese and wine parings. Our best-attended event (which featured Spanish wines and cheeses) was held outside on our patio (one of the few summer evenings when it wasn’t raining)! We’ve featured France, Italy, Spain, Ireland (where we tasted beer instead of wine), and Oregon. Keith Ellis, of Cooks, Pots, and Tabletops and Cheese Louise, comes and shared his genius knowledge about the art (and work) of cheese making. In great detail he discusses each cheese from the specific dairies, how they are made, how one processes the different kinds of milk, how to store cheese, and how the end product got onto the plate in front of you. I then offer my knowledge about the wines I chose and discuss why I think it goes with the paired cheese. These classes usually lasted about one hour and we have received some great compliments from those who have attended. (These classes are being planned to continue after the holidays.)




Every Friday I offer a free public wine tasting from 4pm to 6pm. I usually feature two wines (often one red and one white, although I enjoy throwing a sparkling or rosé in the mix), and we often have a sample of cheese from our deli. While our customers come in for their evening or weekend shopping, I offer them a nice taste to accompany their decision-making. I also occasionally have representatives from local wineries come in to show their lineup. Even if you don’t intend to buy any wine, these tastings are great opportunities to see what we have in the store and hopefully provide you with the opportunity to find something you enjoy. We offer a 15% case discount (12 bottles) and have recently introduced a 10% discount when you buy 6 bottles. So, if you are planning a party or buying food for yourself, we have fabulous meat, local bread, sauces, charcuterie, spices, beer, cheese, and don’t forget we have wine too!


Tasting the Specialty Cheeses at Long’s Deli
One of life’s culinary delights – cheese – is a main event at Long’s Deli, adjacent to our meat market. Specialty cheeses - and especially local Oregon creamery cheeses - are a popular item here. Our local cheese expert and advisor, Keith Ellis, makes sure that our cheese section represents an excellent cross section of interesting NW cheeses, as well as North American and European varieties while keeping the pricing competitive compared to local markets.
You will find some of your favorite types of cheese here, including cheddars, blue cheeses, Oregon blue cheeses, French and Italian blues, bries, Rossini, wine soaked, gruyeres, Swiss, and more.

We have a good sampling of Oregon creameries and cheesemakers including Rogue, Juniper Grove, River’s Edge, Fraga Farms, Tumalo Farms, Willamette Valley Cheese Co, and a new creamery in Eugene, Cheese Louise Creamery.

From all of us at Long's Meat Market
Have a safe and fun Thanksgiving season.

submitted by David Brown
webmaster
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