going local - staying green

so at work we are starting to source out more and more local products
such as all of our ground beef is coming from
double check ranch

we use about 100 lbs a month - and remember this is strictly for hamburgers
you do the math - 4 oz portions - 4 to a pound - 400 burgers sold a month
and i cooked up a few burgers for M. T. D. and myself
and our hair was blown back

we also use the seafood watch - guide lines for selection our fishes

but what is really interesting
is the horse farm behind the resort -
across the dry wash just outside the back doors of both the main dining room
and the cafe

all i'm saying is - when gas gets too expensive we - ( when i say we - i mean me )
will be tracking down those horses for - .. well...

let me just say at the company picnic - there was a pony - and he was not there
for - rides

oh latest on the recipe development scene - i was working with the corporate chef today
on a dry rub for the al natural grass fed beef ribs - that we are trying to get on the menu
but realistically - the serving size is only one rib... which is just a tease