“Kobe” Style Beef: The Legacy of the Delicacy
The cold winters in Tahoe coupled with a long day of skiing makes one yearn for warmth and richness of comfort food. The above picture was the perfect antidote to this particle evening: “Kobe”-styled burger. Sizzling, browning, caramelizing, and crisping, a warm, nostalgic smell of cooked meat fills the air. Just as the onions were sweetening and the roll toasting, the burger was ready. Plated between a Truckee Sourdough Ciabatta roll: Champagne garlic mustard, ketchup, lettuce, caramelized onions, and sautéed mushrooms all layer atop of juicy, “Kobe” style patty. The first bite, flavors start to dance across the palate. Soaking it all in, we are in a state of pure bliss and looking forward to the next bite. Kobe beef originated from Tajima cows in Japan, a strain of Wagyu cattle. Their meat was known to be tender, fatty, and well marbleized in texture. The United States have created their own “Kobe” style by cross breeding Angus with Wagyu cattle. All the same qualities remain, the difference is darker meat color and bolder flavor....
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Have you ever fallen into a brilliant idea? That is exactly what happened to co-owner of SoNo Trading Company, Zach Negin. During hike through the mustard covered hills of San Diego County, Zach slipped on a rock after attempting to capture a photograph of the scenic landscape. Recovering from hitting his head, he stayed still on the ground and looked up to the surrounding mustard flowers. It was at that moment, he realized he had fallen on his destiny. Friend and now co-owner, James Magnatta, offered his hand to help Zach up. “We must make The Mustard.”, Zach said. Thus began the start of the SoNo Trading Company and the art of mastering mustard. Check out their line of mustards and their newest addition: THE SAUCE Red Chile Sriracha. Hong Kong Habanero is aromatic heat meets full flavor punch on the palate. A little bit goes a long way. A great way to use this mustard is on steak sandwiches or mix a small amount into hot chicken noodle soup for kick. Whole grain is made up of large brown and sage green seeds. After a vast beer tasting, they finally landed on Stone Brewing Company’s Smoked Porter beer. This mustard is packed full of texture, perfect for rub on a pork roast! To make this rich mustard, they use Champagne vinegar from Sonoma. Delicate notes of garlic will only heighten and vastly improve sandwiches, pizzas, and...
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One of the most frequently used condiments on the planet, mustard often can be overlooked. It has come a long way from the original simple yellow spread. Hot, savory, smooth, textured, sweet, or a combination, the choice is yours. From selling out at their first farmers market, the father-son founders knew they were on to something. Horse Power is a cross between buttery Vermont maple syrup and a horseradish, red pepper buzz. Base Camp has a tangy, sweet flavor with a touch of heat. A swirl of cinnamon, brown sugar, cayenne and apples make Adams Apple a lush condiment. Deli Dirt is labelled correctly. Earthy, zesty, hint of deli pickles, and texture make this the “everything but the bagel” mustard....
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