Seattle Fish Co. is excited to announce we are now carrrying a delicious new cured meats and charcuterie line: River Bear American Meats. Not only does River Bear offer an exciting portfolio of products, but it is also a Denver-based company owned by our friend Chef Justin Brunson (Old Major).
If you had the opportunity dine at Old Major, you know that Chef Brunson was always big on high-quality, locally sourced meat — it was even hanging in a window near the kitchen for customers to get a sneak peek of what might end up on their plate.
Brunson used that same approach to start his new venture. River Bear uses old-world techniques to make new world fresh and cured meats, many of which are sourced from family farms right here in Colorado. All River Bear pork products are:
-made with no junk and no fillers
“It took me forty years, but I’ve found my life’s calling. This is what I love doing,” he states. “It’s more than just a meat company; it’s almost more of a lifestyle brand” Brunson told Westword Magazine.
We’re here for it, Chef.
*Seattle Fish Company is proud to carry River Bear American Meats full charcuterie line & bacon. Ask your Seattle Fish Company Sales Rep for more information and to place an order today!
River Bear American Meats Charcuterie
We have two heritage breed lines of fresh and cured antibiotic-free (ABF) pork products including premium 100% Berkshire pork. Our fresh and cured beef products consist of our premium Wagyu line and Black Angus. All our meats are smoked over real hardwood grown in our home state – Colorado.
Charcuterie line includes: Spanish Chorizo, Spanish Lomo, Pancetta, Guanciale and more.
River Bear American Meats Bacon
Dry-rubbed and cured with our proprietary blend of herbs and spices, then smoked with pecan and peach wood.
Another year of Aspen Food & Wine Classic has come and gone. Each year, after it’s over, we reflect on the whole weekend and frankly, we’re surprised that…. we’re still surprised. It seems that there is no limit, capacity or ceiling to be reached when it comes to the creativity displayed at the Classic. Each year the dishes get better – more beautiful, and more delicious. The chefs more creative and the speakers more inspirational.
But something else stuck out to us this year, and it has to do with those actually attending Food & Wine. People are asking questions – lots of them. Informed questions, probing to find out more details about what exactly they’re eating:
“Is this sustainable?”
“How was this raised and harvested?”
“Where is this from?”
“Who grew this?”
“Is this certified?”
As a supplier focused on bringing our customers sustainable, traceable food as much as possible, these questions are magic to our ears. It’s incredibly encouraging to see that people are interested in what they are consuming, and how it affects our planet’s resources. We expect (and hope) to see this trend to continue at future Food & Wine Classics and other festivals across the country.
This year, Seattle Fish Company is proud to have co-hosted and participated in several events, many of them centered around sustainability and responsibility throughout the food supply chain.
The Future of Food: Aquaculture Plated, Andrew Zimmern Luncheon
To kick off the weekend, Seattle Fish Company joined forces with Verlasso, Pacifico Aquaculture, Riverence, Island Creek, Fair Trade Seafood & Kosta Browne to co-host a luncheon with Chef Andrew Zimmern. Held on the outdoor patio of Casa Tua, the event educated attendees on the benefits and importance of aquaculture as a solution for continuing to feed our growing planet.
Zimmern spoke to the crowd about the need for immediate action in regards to sustainability efforts: “Today we are not facing a global health problem, or a global food problem, or a food insecurity problem. We don’t have a climate change issue. We’re having a humanitarian crisis on our planet. We are pushing problems that need to be solved today on to the plates of future generations. If we don’t take care of it ourselves and start advocating for the things we know to be true and right, there won’t be anything left for our children to advocate for. If you’re not for sustainability, then you’re not for caring for other human beings and you’re not for caring for our planet.”
Along with Zimmern’s inspiring speech, attendees were fed sustainable bites from Verlasso, Pacifico, Island Creek, Riverence, Fair Trade Seafood and wines were supplied by Kosta Browne. There was ample networking among the thought leaders in attendance, and energizing conversations around how we can work together to make a positive difference in our industry, and for our future.
This was planned in collaboration with Jennifer Bushman. All seafood was hand-cut, packaged and delivered by Seattle Fish Company.
Kosta Browne @ The Peak (Buttermilk Mountain Event with Top Chefs)
As far as we know, there are no medals given out for the amazing views in Aspen. But if there were, the Kosta Brown @ The Peak Party would have taken home the gold. Attendees arrived at the base of Buttermilk Mountain and were greeted with caviar bumps and Island Creek oysters, before being whisked away on a chairlift and taken on a fifteen-minute ride to the top of the mountain.
Upon arrival at the top, the scenery seems to completely unfold and offer impressive, expansive views of the surrounding peaks. It was here that former Top Chef contestants prepared and were serving the crowd delicious bites.
Cochon 555: Heritage Fire Snowmass
One of our favorite events of the weekend, Heritage Fire, takes place at the base of Snowmass Village. All of the dishes served at Heritage Fire are prepared over open flame, challenging the chefs to come up with dishes that may be a little out of their comfort zone or at least different from their usual indoor kitchen approach.
Seattle Fish Company collaborated closely with the Cochon 555 team to select seafood and non-seafood proteins that could be used at the event, including: Niceland wolffish, whole Rosen lamb, Miller Chicken, Colorado hybrid striped bass, octopus, and more.
The next Cochon 555 Heritage Fire event is on August 11th, at Acreage by Stem Ciders in Layfayette, Colorado. Make sure to get your ticket now before it sells out!
That’s a wrap for Aspen Food & Wine 2019. Thank you to our strategic partners for your hard work in collaborating on, planning and executing these events, and especially to our customers, who work hard all weekend long to turn “ingredients” into magical dishes for everyone to enjoy. We’ll be dreaming about it until next year!
“So, what do you think about sourcing chicken through Seattle Fish Company?” was the first question I asked Alex Seidel (Fruition, Mercantile Dining & Provisions) and Adam Schlegel (Snooze) when I sat down with them last month. They both chuckled.
“Honestly, it was a weird thought at first. But,” said Seidel, “it came down to my relationship with Seattle Fish and the trust that has been built over time. Seattle puts careful thought and consideration into the seafood they have been sourcing forever, so why wouldn’t they do the same thing with chicken?”
The dynamic duo recently opened their newest venture together, Chook Charcoal Chicken, in January 2019. Inspired by Schlegel’s time in Australia where there was a neighborhood chicken shop on every corner, Chook’s location off of South Pearl positions the restaurant exactly as it was intended: the ultimate solution for a delicious, accessible dinner whether you’re dining in or taking it home to feed a hungry family.
Before Chook was ready to open, though, Seidel and Schlegel needed to find the perfect chicken. “We had to check all those boxes – a great tasting, high-quality chicken that was raised by someone who cares about how they feed, care for and ultimately process the chicken – before we could really feel good about selling that to our customers” said Schlegel.
When Seattle Fish Company proposed using Miller Poultry Chicken, it fit the bill: hormone and antibiotic free, and humanely raised in smaller flocks by Amish families on a farm in Northern Indiana. In fact, Schlegel & Seidel even made a trip to the farm to see the operation first hand. They were impressed not only with the dedication and practices they saw, but also how many people who lived in the local community actually worked at the facility and showed a passion for their jobs.
Miller Poultry Chicken is always fresh and never frozen, especially tender, and has no artificial colors. It is all packed and weighed by hand, ensuring that no chicken ever leaves the farm without first meeting Miller’s strict quality standards. After visiting the farm, the decision was easy: Miller Poultry Chicken would be the exclusive chicken brand used at Chook.
In addition to making sure they source the best products possible, Schlegel and Seidel also stressed Chook is a different kind of restaurant; a more approachable one. Especially in a city like Denver with a thriving food scene, a new restaurant seems to be opening almost daily. Food accessibility and affordability can become a real problem, really fast. Chook is proud to be able to offer product of a high-quality at an affordable price point. A whole chicken, which could easily be used as dinner for family of four, is $20, and a half is just $13.
Schlegel and Seidel are also passionate about giving back to the community. “So many businesses just take. Everything we do needs to be a positive force, instead of a retraction”, said Schlegel. This is visually clear when you look around the restaurant. Dead ash trees that were cut down have been recycled and repurposed into the restaurant’s counters and seating. There are also glass jars near the register promoting local charities and nonprofits that will receive 1% of every dollar spent at Chook. Each time patrons place an order, they are given a token made out of recycled fishnet and asked to place it in a jar that represents their organization of their choice.
Thank you Adam and Alex for your time and kind words, and for choosing to source your chicken through Seattle Fish Company. We’re proud to have you as our friends and customers, and are so happy to see a community-minded restaurant like Chook take root in Denver.
To learn more about Chook, it’s mission and Adam & Alex, visit their website here.
To find out more about Seattle Fish Company’s Miller Chicken Poultry program, please contact your Sales Representative or reach out to Pat Zoghby (email@example.com).
The holidays seemed to arrive without much notice this year! It’s nearly time to pop the champagne and open the caviar. Seafood is a popular menu item for holiday menus and our volume continues to increase year after year. Before the crowds hit, make sure to call your Seattle Fish Co. rep with pre-orders. We want to make sure your needs are covered; live lobsters, crab legs, fresh oysters, specialty caviar, sea scallops and more!
August 12th was an exciting Wednesday for Denver urban dwellers. If you work or live in downtown Denver there is now a quick and easy stop for groceries: King Soopers LoDo. The 146,000 square-foot store opened at 8:00am on the corner of 20th and Chesnut in the Lower Downtown neighborhood (aka LoDO). Seattle Fish Co. merchandisers helped fill the seafood cases and prep sushi starting at 1am Wednesday morning. Not only can you buy fresh seafood from Seattle Fish Co. at the seafood counter, but they will help you “finish your dish” and send you home with fresh herbs and seasonings. If you can’t make it home before you get your seafood fix, you can head over to the only conveyor-belt sushi bar inside a King Soopers store. Each sushi plate is colored-coded by price. All you have to do is grab a plate and enjoy while watching the in-store sushi chefs prepare your next plate. The store also offers grab-and-go sushi for a quick lunch or dinner at home. Seattle Fish Co. is a proud partner of King Soopers and say “kudos” to everyone involved!