Press Release
Release Date:  July 16, 2007
Contact:  Angela Gentry
Phone:  530-297-3544
agentry@superiorfarms.com

First Culinary Day at Superior Farms a Delicious Success

July 16 – Superior Farms hosted its first Culinary Day Monday, July 16^th, which allowed culinary experts from the Sacramento and San Francisco areas to gather and learn more about lamb and the wide variety of ways to prepare it.  Members of the American Culinary Federation and the San Francisco Professional Food Society enjoyed a plant tour and demonstration which showed them all of the different cuts of lamb made especially for use in the culinary world. “The hope is that by educating our guests today about our product, we can get people excited about using lamb on their menus,” said Gary Pfeiffer of Superior Farms.  “We offer a huge selection to the foodservice industry.  There really is something for everyone.”

The tour and demonstration were followed by an All American Lamb BBQ at the Dixon May Fair with special guest chef Tim Love.  Love, the official spokesperson of the American Lamb Council, is a Texas native and is know by many as the Cowboy Chef.  He opened his flagship restaurant The Lonesome Dove Bistro in 2000 in Fort Worth, TX, and has since added Duce (a modern European restaurant) as well as The Love Shack; both also located in Fort Worth. Chef Love has received acclaimed from such greats as the James Bread Foundation, which nominated him as a Rising Star in 2003. 

The lunch allowed participants to actually taste the variety of flavors that can be developed with lamb.  Pfeiffer was delighted with the turnout. “It was great to see that there is an increased awareness in the culinary world about lamb, and we are proud to showcase our products to such a reputable audience.”  

The Culinary Day was the first of many events on a media tour in Northern California aiming to increase awareness and consumption of lamb in the area.  Bay Area retailers are participating in the tour by hosting store demos, given by Chef Love, as well as displaying new signage by Superior Farms in their meat departments.  The tour is being co-sponsored by Superior Farms, the American Lamb Board, and the California Sheep Commission.

Since 1963, Superior Farms has provided the freshest and most wholesome lamb and veal products available in the U.S. As the first company to successfully vacuum package lamb in the 1970s, the company has remained at the forefront of developing extended shelf-life, case-ready packaging, ensuring the freshest product available.

More information and lamb recipes are available here.