Monday, September 6, 2010
We've also received some fantastic press coverage in Edible Austin and the Austin Chronicle.
Last but not least, we've finally gotten a proper website up! It was designed by Miss Natalie and we really like it. We will be updating it with what we're bringing to the market each week, so check it regularly, and hit refresh to make sure you see the most up to date list of products.
Now that this blog no longer has to serve as the de facto website for Salt & Time, it will be going on a bit of a hiatus and will return at some point as an outlet for me to share my thoughts on... well just about anything that I feel like, I guess.
Until we meet again, Ben
Thursday, July 29, 2010
Starting on Aug 1st, we will have Bread & Butter Pickles made with Johnson Backyard Garden Organic Cucumbers & Hinkelhatz Peppers and Springdale Farm Garlic and Onions. Also in the pickle hopper are Dill Spears, Okra, Jalapeno Peppers and more. We have several new meat products this month as well, starting with Mangalitsa Pork Rilletes. Mangalitsa is an incredibly flavorful heritage breed of pig that is being raised in Texas by Revival Meats. One of the great things about getting outside of the industrial food box is that there is an amazing world of flavor out there to experience. Most people would probably be surprised to realize that all pork doesn’t taste the same. Just like heirloom vegetable varieties, heritage breeds have unique flavors and textures that can’t be found wrapped in plastic at the supermarket. We are very excited to work with Revival Meats and other farmers that raise heritage breeds, and rest assured, these rilletes are just the beginning!
Coming later in August, we will be introducing our first fresh bacon, brined in 512 Brewery’s Pecan Porter and smoked over Pecan wood and our first Prosciutto, made from Countryside Farms wild pig! We’ll keep you updated on the Bacon and Prosciuttos progress as we get closer to their arrival. Stay tuned!
Saturday, July 17, 2010
Come see us tomorrow (Sunday) at the HOPE Farmers Market from 10-2. We'll have Sopressata, Genoa, Chorizo, Lonzino, Brianza, Tuscano and Peperoni Salumi as well as Hot Dogs, Fig & Balsamic Jam, Pickled Watermelon Radishes, Pickled Fennel, Pickled Beets and Pickled Squash. We're looking forward to being regular participants in the HOPE Market and have some new products on the way in the coming weeks! If you haven't been to HOPE yet, it's a very cool market with some great vendors. Come check it out!
Wednesday, June 30, 2010
4th of July Special!
Hot Dogs – aka Frankfurters aka Weiners aka YUM! Naturally Dolce Farms 100% grassfed beef and Richardson Farms pork $12/pound
Salumi (all Salumi made with Richardson Farms pork unless otherwise noted)
Genoa – red wine, pepper, garlic. $28/pound
Sopressata – white wine, chile, garlic. $28/pound
Chorizo – smoked pimenton, chili. $30/pound
Lomo - whole cured pork loin with chile and cumin $32/pound
Lonzino – whole cured pork loin with fennel, juniper and nutmeg $32/pound
Pancetta – whole cured pork belly with pepper & juniper $20/pound
Snack Sticks $3.50 Each
Genoa – red wine, pepper, garlic
Tuscano – fennel and pepper
Peperone – Naturally Dolce Farms Red Wattle pork with paprika and allspice
Pickles, relishes, etc (8 oz containers)
Pickled Fennel – Fruitfull Hill Farm fennel with thyme and lemon peel $7
Pickled Beets – Fruitfull Hill Farms beets, onions $6
Sweet Pickled Green Tomatoes – Springdale Farm Green tomatoes in a sweet and tangy brine $6
Kenny’s Pickled Squash – Finca Pura Vida squash, Chef Kenny Gray’s secret recipe $7
Pickled Watermelon Radishes – Fruitfull Hill Farm watermelon radishes, Tecolote Farm French sorrel $6
Grilled Eggplant in Olive Oil – Grilled Finca Pura Vida eggplant with chili peppers $6
Peperonata – Johnson’s Backyard peppers, capers, Texas Olive Ranch olive oil $7
Poached Peaches in Rose Syrup – Lightsey Orchards peaches $6
Grilled Peaches in Basil and Mint Syrup – Lightsey Orchard peaches $6
Fig & Balsamic Jam – home grown figs, balsamic vinegar, peppercorn $7
Wednesday, June 23, 2010
Slow Cooked Springdale Farm Zucchini Crostini
Roasted Peppers with Olive Oil
(Johnson’s Backyard, Finca Pura Vida, Urban Roots)
Boggy Creek Rocket
Springdale Farm Heirloom Tomato Salad with Boggy Creek Basil
Salt & Time dry cured Chorizo and Lonzino (Richardson Farms pork)
Dressed Urban Roots Rainbow Chard
Kenny’s Chili Oil
Pickled Finca Pura Vida Mixed Squash
Thursday, June 10, 2010
We are also excited to be returning to the Victory Grill for another Nourishing the Soul event on Friday, June 25th. The last event was a bunch of fun, and thanks in large part to help from my friend Chef Kenny Gray, a success. (Also instrumental in making it a success were my wife and my Dad and Erin from Wildflour Bakery and her mom. Families rule.) Kenny and I are working on the menu and will be announcing it soon. Hope to see you there.
Sunday, May 23, 2010
Dessert will be:
Orange Saffron Pound Cake with Honey Zabaglione and Seasonal Fruit. YUM!
Wednesday, May 19, 2010
Frito Misto - battered and fried seasonal vegetables
Fresh Chicharrones - Richardson Farms Pork Skins fried and seasoned
Pickle Plate - Animal Farm Carrots, Fruitful Hill Beets, Hillside Farms Brussel Sprouts and more
Pancetta Wrapped Mortadella Link - Salt & Time's mortadella made from Richardson Farms Pork and Thunder Heart Bison in sausage form, wrapped in our pancetta, served on a Barrie Cullinan Baked Goods roll and accompanied by Tuscan Baked Beans
*Vegetarian Entrée available upon request
Seasonal Fruit Tart
Seating is limited and tickets are on sale now at www.historicvictorygrill.org. See you there!
Thursday, April 22, 2010
Let me take this opportunity to encourage those of you who come directly to the blog to take a look at the new Salt & Time website. It's still a work in progress, but it has a couple of important things on it. First is the lovely Salt & Time logo designed by the equally lovely Miss Natalie. I'm very lucky to have an in house (literally) designer. Second, it says "now available." That's right Salt & Time Salumi is now available to the greater Austin area. I'm still working on getting set up to sell at Farmers Markets, but in the mean time I am working on figuring out ways to make our products available to you. Currently, the wonderful Hotel St. Cecilia is carrying a variety of our Salume as part of their Charcuterie plate, and I'm hoping to have a few other outlets within the next few weeks. I am also trying to figure out the logistics of setting up a semi regular (weekly? monthly?) delivery day into Austin. Finally, I am working on setting up a couple of more events featuring our products. If you just absolutely can't wait to get your hands on some kick ass local salumi, email me and I'll try to work something out.
Tuesday, April 6, 2010
Texas25 Thursday April 15, 7:00-9:00 PM, Whole Foods Rooftop Plaza. "featuring 25+ reasons we love Texas—all related to food and drink... Taste the beloved bites and bevs of local restaurants and artisan producers... Music from a local rockin' DJ will kick up the party in honor of Texas Wine and Food’s 25th anniversary."
Umlauf Garden Party Thursday April 22, 6:30-9:30 PM, Umlauf Sculpture Garden "The Garden Party celebrates the art of sculpture and the work of 20th century American sculptor, Charles Umlauf. Proceeds from the party are dedicated to the preservation of the Umlauf Sculpture Garden & Museum and help underwrite the museum's award-winning education programs."
Both these events feature tons of great food and beverages, and should be tons of fun. I hope to see you there!
p.s. I'm a few days late, but happy birthday Jimmy.
Tuesday, March 9, 2010
In other news, the weather today was awesome! Either Spring is here, or the hordes about to descend for SXSW are very lucky. And just in case there isn't enough to chose from at SXSW, we're throwing our hat into the ring. We will be sampling our salumi at the Cause Party for Haiti at Space on Sixth on Monday the 15th. You can sign up here. Salume will be available from 7 to 8pm and there will be beverages as well as food from Chef Clive Berkman. Hope to see you there!
Tuesday, February 23, 2010
p.s. I already spilled the beans about one of our new suppliers on the twitter feed over there -->
Saturday, February 13, 2010
Friday, February 5, 2010
Sunday, January 31, 2010
Another cold snap here in central Texas, but our first batch of salume is undeterred. I was very happy to walk into the shop on Saturday and see this lovely mold bloom. The whole shop was filled with a wonderful porky mustiness, the aroma of sausage slowly fermenting. These guys are now off to the drying room for a couple of months.
Saturday, January 23, 2010
Friday, January 15, 2010
With the pantry now full of supplies, we finished up the last major work on the shop this week, and are ready to start production. Next week, I'm picking up my first batch of pork from Richardson Farms and we will be off and running. I'll have some pictures up of the first batch, but in the mean time, here are some photos of the shop.
Saturday, January 9, 2010
Saturday, January 2, 2010
I'm very excited about 2010 and all the opportunities and possibilities it holds. Things are coming along quite well here at Salt & Time. I'm just about done with my shop (I will post some pictures soon), and if everything goes according to plan, my first batch of salume will go in the drying room sometime next week.
In the mean time, I took the shop for a test drive and made some sausage and a porchetta for Christmas dinner. The sausage was a (slightly) Spicy Italian with fennel seeds. My brother in law smoked them with great care and they came out tasting great. The porchetta was quite tasty, but also a bit of an adventure. Weighing in at about 30 lbs, it quickly overpowered the electric motor on the spit. Not spinning, and sitting a little too close to the fire, the outside of the porchetta quickly went from crispy to blackened at the twine I had tied it with began to catch on fire and burst. A little quick thinking and a handful of metal skewers and we managed to avoid disaster. The skin was too charred to eat, but the meat inside was well protected and came out wonderfully moist and flavorful.
Created with Admarket's flickrSLiDR.
I'm really enjoying incorporating the influence of my new home with the Italian traditions that first inspired me, and nothing says Texas like applying a healthy dose of fire and smoke to meat. I'm looking forward to continuing to experiment with Texan food traditions in the coming year.