Reservations required – RESERVE YOUR TABLE NOW

We will have 2 seatings, 6:30pm and 8:30pm.

Menu

• Old Spot Heritage Pork consomme
• Punterelle, pastured eggs
• Duck rillettes
• Roasted lamb
• Winter cake

A selection of local, sustainable wine and beer, as well as coffee and tea are also available.

Please click here to reserve your table for this very special evening.  If you’re interested in a table for more than 2 people, please contact us to make arrangements.

photo credit: Alex Farnum

Please join us this Saturday, January 7 from 3:00pm-5:00pm at the Marin Sun Farms butcher shop in Rockridge Market Hall in Oakland for our regular Saturday butchery demonstration, featuring some fantastic cuts of our 100% grass fed and pasture raised meats.  We hope to see you there!

Marin Sun Farms Butcher Shop
Rockridge Market Hall
5655 College Avenue
Oakland, CA 94618
Phone: 510-601-8997

On Friday and Saturday we will still have plenty of our tasty meats on hand for walk-up sales at our butcher shops, but we won’t be able to guarantee availability of some of our more popular items, like our fantastic dry-aged beef rib roast.

Please come by and visit us this week – we’ll also have lots of stocking stuffers on hand, like our beef jerky, pet treats, and dry-rub mix packs!

photo credit: Alex Farnum

Please join us this Saturday, December 17 from 4:00pm-6:00pm at the Marin Sun Farms butcher shop in Rockridge Market Hall in Oakland for a holiday butchery demonstration, featuring our beef standing rib roast and other fantastic cuts of our 100% grass fed and pasture raised meats that are perfect for your holiday meal!  We’ll also have holiday recipes and cooking tips, and a presentation by David Evans, founder and owner of Marin Sun Farms.  We hope to see you there!

Marin Sun Farms Butcher Shop
Rockridge Market Hall
5655 College Avenue
Oakland, CA 94618
Phone: 510-601-8997

Standing Rib Roast

Marin Sun Farms spice blend:

• 1/2 cup coarse sea salt
• 1/4 cup garlic powder granules
• 3 Tablespoons freshly cracked black pepper
• 1/2 teaspoon cayenne pepper or ground chili flakes

Optional additions to the above spice mixture:
rosemary, minced fine thyme, minced fine garlic, roasted and spread over

You’ll also want to have on hand:

• 4 Tablespoons olive oil
• Coarse sea salt

24 hours prior to starting the cooking process, rub roast liberally with the above MSF spice blend. Any unused spice mixture can be kept in a sealed container for up to six months. Allow the roast to sit overnight refrigerated.

Preheat oven to 300 degrees.

When ready to cook, remove roast from refrigerator, rub with 2 Tablespoons of olive oil and any minced herbs you desire. Allow the roast to come to room temperature. Heat a large skillet with two tablespoons of olive oil and sear the roast for about 15 minutes, turning frequently to make sure all sides are browned. Transfer to a baking pan (you may use a rack if you wish) and roast – fat side up – in a 300 degree oven until the internal temperature reaches 110 for very rare, 120 degrees for medium-rare or 130 degrees for medium. Keep in mind that the roast will continue to cook for about ten minutes after you’ve removed it from the oven. Allow the roast to rest for at least 10 minutes before carving. Sprinkle surface of meat with a coarse sea salt before serving.

Yorkshire Pudding (adapted from FAT by Jennifer McLagan)

Yorkshire pudding isn’t actually a pudding. It’s a pancake batter that is cooked at a very high temperature which causes it to puff up, and then acts as a sponge for the pan juices from a roast. Have your batter ready and bake the pudding while your roast rests.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon sea salt
• 1/3 cup cold water
• 1/3 cup milk
• 2 Marin Sun Farms pastured eggs
• 2 Tablespoons beef fat, pork lard, pan drippings or olive oil

Preheat oven to 425 degrees.

Sift the flour and salt into a bowl. Add the water to the milk. Whisk the eggs into the flour and add enough of the milk/water mixture to make a thick batter. Cover and let rest for one hour at room temperature. Place the 2 Tablespoons of beef fat, lard, pan drippings or oil in a 9 ” metal baking pan and heat it in the oven until it begins to smoke. Check the consistency of your batter and add milk/water mixture until your batter is the consistency of thin cream. Pour batter into pan and return to oven. Bake until the pudding is golden, about 25 minutes. Remove the pudding from pan, cut into portions and serve warm.

• a free butchery demonstration
• cooking tips for your holiday feast
• a presentation by David Evans, founder and owner of Marin Sun Farms

You can place your holiday order for our incomparable 100% grass fed / pasture raised meats with our staff during the event, or order online at http://www.marinsunfarms.com/retail/

Marin Sun Farms Butcher Shop
Rockridge Market Hall
5655 College Avenue
Oakland, CA 94618
Phone: 510-601-8997

Mon-Fri 9:00am – 8:00pm,
Sat 9:00am – 7:00pm,
Sun 10:00am – 6:00pm,

2011 HOLIDAY OFFERINGS:

• Beef Standing Rib Roast (Fresh or Dry Aged)
• Beef New York Strip Roast (Fresh or Dry Aged)
• Beef Tenderloin
• Lamb Rack, French Carved or Crown Roast
• Lamb Loin, Boneless & Tied
• Leg of Lamb
• Pork Crown Roast
• Frenched Pork Loin
• Smoke-Cured Ham, Spiral Cut (Whole and Half)
• Smoke Cured Ham, Boneless (Whole and Half)
• Pasture-Raised Turkey

PLACE YOUR ORDER:
You can place your holiday order with Marin Sun Farms any one of the following ways:

• Use our secure online butcher shop at http://www.marinsunfarms.com/retail
• Contact Gareth at 415-663-8997 x203 or gareth@marinsunfarms.com, or
• Place your order in person at one of our two retail Butcher Counters: Point Reyes Station, or Rockridge Market Hall; or at one of our four Farmers Markets around the Bay Area.

Exclusively from BN Ranch in Bolinas, these birds grow up slowly in local pastures and are raised by masters of the craft. They’re slaughtered under direct supervision of a BN Ranch partner and air-chilled – a safer process that makes for superior quality meat. The turkeys we are offering are hard to find, and incomparably delicious.

This year we have a limited supply of two different types of turkeys:

• Heritage Turkey: Truly the best turkey available anywhere. As descendents of five distinct, old breeds – Standard Bronze, Narragansett, Bourbon Red, White Holland, and Spanish Black – these are birds with excellent heritage genetics. They produce succulent, exceptionally flavorful meat, and are free roaming and fed all-natural, vegetarian feeds.
• Broad Breasted Turkey: These are free roaming and fed all-natural, vegetarian feeds. The broad breasted turkey takes much less time to mature and is a good bird for lovers of white meat. It’s raised according to the same careful standards as the heritage breeds.

You can place your Thanksgiving order with Marin Sun Farms any one of the following ways:

• Use our secure online butcher shop at http://www.marinsunfarms.com/retail
• Contact Gareth at 415-663-8997 x203 or gareth@marinsunfarms.com, or
• Place your order in person at one of our two retail Butcher Counters: Point Reyes Station, or Rockridge Market Hall; or at one of our four Farmers Markets around the Bay Area.

PICKING UP YOUR TURKEY: When you place your order you can select any of our 10 Bay Area turkey pick-up locations.