by Bob Dublin | Mar 27, 2014 | lamb, Recipes
Serves 4-6 Ingredients: 2 half racks of American lamb (1 to 1-1/4 pounds each) 2 teaspoons vegetable oil 2 cups fresh (soft) bread crumbs 3 tablespoons finely grated parmesan cheese 4 cloves minced garlic 2/3 cup chopped fresh sage leaves 1/4 cup olive oil 2...
by RanchFoodsDirect | Mar 1, 2014 | Newsletter
Colorado Springs’ favorite Irish pub is gearing up for its biggest weekend of the year, with its most legendary dish – the corned beef – supplied by Ranch Foods Direct. Greg Howard, shown above surrounded by his crew from McCabe’s Tavern at the...
by RanchFoodsDirect | Mar 1, 2014 | Newsletter
This Saturday (March 15) is the grand re-opening of Trivelli’s Philadelphia Style Cheese Steaks and Hoagies, now at 2819 North Nevada (three doors north of their old spot and next to the Navajo Hogan.) After 38 years at its former location, the beloved...
by RanchFoodsDirect | Mar 1, 2014 | Newsletter
Local Baker Shawn Saunders was in the store recently to sample a wide selection of his Sourdough Boulangerie breads, which include caraway-scented Jewish rye, sweet potato brioche and bacon-cheddar whole wheat. Drawing inspiration from Peter Reinhart, one of the great...
by RanchFoodsDirect | Mar 1, 2014 | Newsletter
Tucked behind the Triple Nickel Tavern neighborhood bar a jewel of a dining experience awaits at Brother Luck’s Street Eats. Inside the small red-brick and wood-paneled space, complete with a funky garage door in one corner and a stage for live music, the chef...