by Diane Pleschner | Feb 22, 2023 | WF News
We are thrilled to be serving a new restaurant!
Sourcing sustainable meat and seafood is at the heart & soul of what they do at First and Oak, located inside the Mirabelle Inn, in the heart of Solvang, California. Proud recipients of a Michelin Plate designation, they offer a seasonal menu that highlights local & organic ingredients prepared in a thoughtful manner. Their finely curated courses are all about transcending flavors, featuring unique surprises such as our Mangalitsa loin chops.
Mangalitsa Loin Chop
They love to highlight small farms like us that share the same passion. Here’s what they say about Winfield Farm:
by Bruce Steele | May 16, 2019 | WF News
Life is good at Winfield Farm this spring! In celebration, we’re pleased to offer this SPRING ’19 SPECIAL on some very special Mangalitsa products.
Mangalitsa Finocchiona salami is now available through our online Mangalitsa Market, cured by Alle Pia Fine Cured Meats. (USDA approved, Alle Pia also cures our Mangalitsa Lardo. You can order Mangalitsa lardo directly from Alle Pia.
http://www.allepiasalumi.com/products/lardo )
Finocchiona salami gets its flavor from traditional Chianti wine from Italy, crushed fennel seeds and black pepper. Finocchiona is one of the most loved among Tuscan pork products. Its name derives from “finnocchio”, or fennel, with the crushed seeds added for enriched taste and aroma.
7 ounces of pure deliciousness!!
$16 each
We also asked Alle Pia to cure Mangalitsa guanciale, traditional pork jowl, for us – an absolute must for creating authentic dishes like carbonara or Amatriciana. The higher fat content melts like magic over pastas and sautees. Slice thin or dice and add to any dish. Eat it plain, put thin slices over warm bread as an appetizer, sauté in pan with onions, add to spinach or any other dish for amazing flavor.
$25 per pound (vacuum sealed packages average approx. 2+ pounds)
This spring, we also have on hand a bountiful supply of:
Mangalitsa large link sausage –
Flavors: Sweet Italian and Sheboygan Bratwurst
$12 per pound (packs contain 3 links, approx. 1 pound)
Mangalitsa Babyback Ribs
$12 per pound (racks average 1+ pound)
Full rack spare ribs
$10 per pound (racks average 1.5 – 2 pounds+)
Mangalitsa bone-in sirloin chops
$15 per pound (chops average .5 to .75 pounds each)
If you haven’t tried Mangalitsa, you REALLY should –– and taste the Magic for yourself. To entice you, here’s a
SPRING ’19 SPECIAL – 10 percent discount on the products listed above.
To order please email us directly at:
bruce@winfieldfarm.us and indicate
“Spring 19 Special” in the subject line.
(Please make sure to include your shipping address and telephone number in your order.)
We will invoice you via PayPal and you can pay with credit card online.
(Please note: Offer is good while supplies last, or until May 31, 2019)
This special offer is NOT posted on our online Mangalitsa Market.
(Note: Special offer excludes shipping/handling cost.
Winfield Farm ships via Golden State Overnight to western states only — WA, OR, CA, NV, ID, UT, AZ, NM.)
by Bruce Steele | Feb 23, 2018 | WF News, What Chefs Say
COCHON 555 RETURNS TO LA
MARCH 11 AT THE VICEROY HOTEL, SANTA MONICA
LOS ANGELES (February 13, 2018) —
If you love a good cause and want to attend one of the country’s most talked about culinary events, then clear your weekend calendar when Cochon555 returns to Los Angeles on March 11, 2018 at the incredible Viceroy Santa Monica. Imagine an elaborate 30-course, stand-up, super sustainable dinner featuring amazing beverages where you get to help pick the best bite from some of the best local chefs.
This year’s all-star cast of chefs – who specialize in whole animal cooking and are paired with farmers responsibly raising delicious heritage breed pigs – include Sammy Monsour of Preux & Proper, Brian Redzikowski of Kettner Exchange, Thomas Bille of Otium, Lord Maynard Llera of Mason and Hugo Bolanos of Wolfgang Puck at Hotel Bel-Air. Butcher Michael Puglisi of Electric City Butcher rounds out a stellar lineup.
We at Winfield Farm are delighted to partner this year with Executive Chef Hugo Bolanos (@hugoalejandrobolanos) of Wolfgang Puck at Hotel Bel Air. On March 1 we will deliver a 200-pound heritage Mangalitsa from which Chef Hugo will make 6 magical dishes.
To win the friendly competition for a cause, a chef’s menu must woo twenty celebrity judges with their “Judge’s Plate” scored on utilization; technique; and overall flavor and be voted “best bite of the day” by guests. The winning “Prince or Princess of Pork” in Los Angeles will advance to the national finale, Grand Cochon, a head-to-tail, winner-takes-all showdown for the crown in Chicago on September 30th.
The ultimate aim of Cochon555 is to provide education to chefs and consumers and create experiences that guests can sink their teeth into: honest food from real farmers. The goal is to raise the bar on building a sustainable and profitable relationship for brands and chefs participating in culinary festivals. For an in-depth look at the distinguished providers behind the Cochon555 movement, to view a video, and to purchase tickets, please visit http://cochon555.com/us-tour/2018-la/
Tickets for general admission start at $130; VIP tickets (early admission + exclusive access to cocktail competition and allocated wines and spirits) are $200.
Where: Viceroy Santa Monica – 1819 Ocean Ave, Santa Monica, CA 90401
When: Sunday, March 11
Time: 4 p.m. for VIP entry, 5 p.m. for General Admission
by Bruce Steele | Sep 29, 2016 | WF News
“Wine makes all things possible.” ~ George R.R. Martin, The Mystery Knight
Enjoy an evening of divine Lucas & Lewellen wines
& a fresh Farm to Table Four Course Gourmet Meal!
Featuring as the main course
a beautiful locally raised
Mangalitsa Pork Collar Steak
from the Santa Ynez Valley’s very own
Winfield Farm.
or in person at
Reserve the last few available seats today!!
Lucas & Lewellen
Farm to Table Winemaker Dinner
on October 8th 2016 at 6:00 pm
Hors d’oeuves
Unreleased 2013 Lucas & Lewellen Sparkling Wine
Tomato Lobster Bisque
with Truffle Oil & Butternut Squash Chips
2014 Lucas & Lewellen Sauvignon Blanc
Risotto
with Shitake Mushrooms, Spinach, & Butternut Squash Purée
2014 Lucas & Lewellen Pinot Noir, Good Child “High 9”
Local Mangalitsa Collar Steak
with Shallots, Shitake Mushrooms, & Sherry Salsa
2012 Lucas & Lewellen Syrah
Crepe Basket
with Fresh Fruit and Homemade Apricot Ice Cream
2013 Lucas & Lewellen Late Harvest Viognier
LIMITED SEATING
Reserve over the phone only.
Located only at:
Aly’s Restaurant
451 Second Street
Solvang, CA 93463
LOCATED ACROSS FROM THE
SOLVANG FESTIVAL THEATER
#3 of the Top 100 Most Romantic Restaurants in the America.
~ Los Angeles Times Feb. 2016
Best Overall Restaurants – California Central Coast
#1 ~ OpenTable – Diners’ Choice July 2016
#1 ~ OpenTable – Diners’ Choice June 2016
#3 ~ OpenTable- Diners’ Choice March 2016
Neighborhood Gems – Santa Ynez Valley
#1 ~ OpenTable – Diners’ Choice March 2016
The quality and service you expect,
previously located in the Mirabelle Restaurant
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Week of Sept 29th – Oct 3rd
Appetizers
Aly’s Salad 14
Mixed Greens, Belgian Endive, Avocado, Orange,
Candied Pecans & Citrus Dressing
Bosc Pear with Manchego Cheese 15
Arugula, Pear, Honey Pearls & Aged Balsamic Vinegar
Fish Tacos 14
Salsa, Queso Fresco, Avocado & Grilled Lime
Dungeness Crab Trio 16
Cake, Enchilada, Bisque
Maine Lobster Macaroni & Cheese 18
White Truffle Butter & Homemade Croutons
Tomato Lobster Bisque Soup 14
Truffle Oil & Butternut Squash Chips
Main Course
Diver Sea Scallops with Garlic Mashed Potato 38
Asparagus, Pine Nut Butter & Tomato Lobster Sauce
Alaskan Halibut 35
Curry Sauce, Baby Bok Choy, Jasmine Rice & Soy Pearls
Wild King Salmon 33
Local Organic Broccoli, Cauliflower & Roasted Bell Pepper Sauce
Duck Breast 36
Cherry Compote, Forbidden Wild Rice & Port Wine Sauce
Filet Mignon 45
Yukon Potato Cheddar Cheese Fondue,
Cabernet Sauce & Sweet Onion Rings
Risotto 29
Shitake Mushrooms, Spinach & Manchebo Cheese Foam
Chef’s Tasting Menu
Grilled Maine Lobster Tail
Asian Cabbage Salad,
Edible Sea Sand
Gérard Bertrand – Brut Rosé 2013
Warm Smoked Sea Scallops
Cornbread Pudding, Papaya Salsa, Almond Fennel Crumbs
Gainey – Chardonnay 2013
Local Mangalitsa Collar Steak
Shallots, Shiitake Mushroom, Sherry Salsa
Vina Robles – Cabernet Sauvignon 2013
Crêpe Basket
With Fresh Fruit & Homemade Apricot Ice Cream
Dessert Wine
Menu 60.00 with Wine Pairing 80.00
Additional Appetizer 10.00- Additional Wine Pairing 7.00
Our Menu is subject to frequent changes to ensure
we can provide you with the freshest ingredients
Corkage 20 per bottle Split Plate Charge 7
Catering – Private Events – Wine Maker Dinners – Culinary and Winery Tours
Serving Dinner Thursday through Monday from 5pm
Aly’s by Alebru Restaurant
451 Second Street #A
Solvang, California 93463
by Bruce Steele | Jul 5, 2016 | WF News
Summertime and the Living is Hectic
Our spring crop of Manga piglets is at the marauding age – rambunctious escapees who slip through fences at will and nip at Bruce’s heels on his feeding rounds, or shoot through his legs to get first crack at the barley bowls. We’re also making regular overnight trips to the USDA harvest facility in Fresno, a four hour midnight drive, now that orders are increasing (and we’ve found a reliable piggysitter). So “R & R” is a scarce commodity these days as summer is upon us.
But we’re not complaining! We’re delighted that more and more foodies are discovering the magical flavor of Winfield Mangalitsa. With grateful thanks to Edible Santa Barbara magazine, coordinators of the Tastes of Communities event at Santa Barbara’s exclusive Bacara Resort in April (see our Spring Update, part 3), we connected with Executive Chef Jeffrey O’Brien. Chef Jeff now features Winfield Mangalitsa pork on the menu of the Bacara’s Bistro restaurant. Succulent Winfield Mangalitsa loin roasts are popular with Bacara guests as well. Chef Jeff also served Winfield Mangalitsa belly in his Korean BLT sliders at Fiesta Ranchero, a special event in Goleta in June (to raving acclaim, we heard).
Edible also introduced us to another great customer, Barbareño in Santa Barbara. Executive Chef Julian Martinez now features Winfield Mangalitsa in the restaurant’s acclaimed Plate of Pork.
When Chef Julian informed us that Barbareño was hosting the Edible summer issue release party and invited us to participate, the event seemed a perfect fit — a great way to celebrate the magazine and promote our Mangalitsa simultaneously at one of our favorite restaurants. (Chef Julian creates amazing pork dishes with our heritage wooly pigs — magical flavor indeed!)
Partygoers lined up more than a hundred strong outside Barbareno to sample Chef Julian’s Cuban-inspired Mangalitsa pork sandies – melt in your mouth delicious!
Meanwhile, Winfield Farm, in partnership with Larder Meat Co. (owners Grace and her husband Chef Jensen Lorenzen are Bruce’s niece and nephew), offered tasty bites featuring Winfield pork meatballs skewered with grapes and dipped in Chef Jensen’s special sauce, and guanciale cured for us by Alle Pia skewered with pineapple chunks, all grilled on Jensen’s yakitori grill.
The party at Barbareño was a grand success in multiple ways: Edible Santa Barbara magazine’s summer issue received a royal sendoff, Barbareño gained even more acclaim as one of Santa Barbara’s most innovative restaurants, and Winfield Farm helped spread the word about The Larder Meat Company’s new Larder Club — a CSA-style monthly meat box that features premium quality beef, chicken and pork from local sustainable family farmers. Of course the pork in the box is Mangalitsa from Winfield Farm.
All in the Family
We’re delighted to participate in the Larder Club, the creation of Chef Jensen and Grace, whose venture has struck a chord in the local community, as memberships have soared in their first month of operation from 32 boxes to 70 and growing. Each membership is called a “share”.
Here are pertinent details from the Larder Co. website:
WHAT’S IN THE BOX?
[Members] will receive a 12-13 pound “share” of locally sourced and sustainably raised meats. This will typically include the following: 8 lbs of Beef (mixture of steaks, roasts, and ground), 1 whole chicken (3-3.5 lbs average), 1.5 lbs of Pork (1lb of ground and a half pound of Bacon), a recipe card with preparation tips and at least one “special item of the month” like brine for the chicken, steak rub, or my favorite baste sauce. This share is intended to be a one-month supply of locally raised meat for a family size of 2-4 people.
WHY IS IT CALLED A SHARE?
As a member of the Larder Meat Co. your money is going directly to local Ranchers to purchase whole animals. After processing at a USDA Certified butcher, each animal is divided equally amongst the members. Think of it as purchasing stock in a publicly traded company, but with much tastier options and a better ROI – feeding your family in an environmentally responsible manner and supporting our Local Food Economy!
Here’s how it works:
1. WE FIND THE FARMS THAT DO IT RIGHT
2. YOU PLACE YOUR ORDER ONLINE (WE CURRENTLY HAVE ONE OPTION, $199 FOR A 12-13 LB BOX)
3. WE DELIVER A CURATED BOX OF LOCALLY RAISED MEATS TO YOUR DOOR ONCE A MONTH
4. YOU CHECK ‘MEAT’ OFF OF YOUR GROCERY LIST AND COOK DELICIOUS MEALS THAT YOU CAN FEEL GOOD ABOUT!
Check out the Larder Meat Co. website for more information.
Here are some scenes from Barbareno’s Edible Santa Barbara summer release event.
Barbareno served Cuban pork sandies featuring Winfield Mangalitsa at the Edible SB summer release party
Bruce Steele explained Winfield Farm’s sustainable solar-powered farm practices, including natural GMO-free feed, to produce top quality Mangalitsa pork
A happy guest enjoys a taste of magic — Mangalitsa meatball with grapes
Grace Lorenzen (on right), co-owner of Larder Meat Co., explains how the Larder Club works – a monthly meat box delivered to the community and featuring sustainably raised local beef, chicken and Winfield Farm Mangalitsa pork
