GFC

Where does your food come from?    What are the ingredients?   How many handled the product between harvest and your home?    The Pacific Culinary Studio in Everett Washington features an especially interesting Guest Chef program in February that gets right down to it.     Shelly Muzzall and her daughter Roshell, owners of 3 Sisters Cattle Company, will be Guest Chef's preparing their own local grass fed beef.  During the evening they will introduce their farm, prepare meals and give their 5th generation farm to fork story.

On Thursday, February 18, 2010 at the Pacific Culinary Studio in Everett from 6:30-8:30pm, Shelly and Roshell (one of the 3 sisters) will demonstrate their favorite shot rib recipes for their very own grass fed beef.  This is their debut and they are excited to highlight their farm and farm products.  Talk about reducing links in the supply chain - this tightens up the supply chain considerably.  

Roshell (left) and her sisters Jessica (middle) and Jennifer have been raised on their farm where they raise grass fed beef and pork, as well as chickens and a variety of vegetables.    This year, they are celebrating 100 years of their family's work and lives on their Whidbey Island farm.     Their parents, Shelly and Ron are 3rd and 5th generation farmers, respectively.

It is ironic that at this week's Fancy Food Show in San Francisco that they have announced the top five food trends for 2010, picked by a panel of food experts.   The top 5 are 1) Good-for-you foods 2) Coconut 3) Gluten-free 4) Exotic citrus and 5) Nostalgic foods.   Shelly and Roshell have plans to address 3 out of the 5 at their February demonstration.     Being an all natural farm, the Muzzall's take special care of any ingredient that goes into their animals or vegetables to assure the highest quality and in it's purest form.  They have a track record of providing the "good for you foods" and that includes an eye on their pork and beef to maintain the "gluten free" status.    It may be the nostalgic foods where you will see the greatest culinary concentration.      Shelly wants to show how her family prepares short ribs, garden vegetables and meatballs - nostalgic to an era when most people had access to these foods and knowledge.

Students of the class and visitors to the 3 Sisters Cattle Company will learn how animals are provided supplements to fortify vitamins and minerals, but nothing that jeapardizes the all natural food products they grow and sell.   In fact, Shelly says many consumers in Alaska reach out to her farm with orders, because they are seeking an all natural product that has the utmost attention to how it is grown, harvested, packed, stored, distributed and shipped.   They are proud of the quality system they have established that freezes the prepared meat only once and it is at maintained at optimum low temperatures for shipping.    While they have customers throughout the lower 48 and in Alaska, they have established shipping agreements that would support Hawaiian customers, as well.

"People have asked me to blog", says Shelly.   "They want to hear what is done on the farm, how food is grown, harvested and prepared.   I guess it is a lost art"    Shelly concedes that with less then 1 percent of the population being involved directly in farming and such a small number of those being family farms, she understands the intrigue.   Now, for their first time, she and her family will be taking one more step - direct to market by showing what the value add is after purchasing from the farm - the culinary delights.    Now there is a real farm to fork story.

Contact 3 Sisters Cattle Company

Shelly Muzzall
3 Sisters Cattle Company

360.675.2136

Interested in the class?  Contact the Pacific Culinary Studio To Register

Straight from the Farm, Grass Fed Beef, $45

Pacific Culinary Studio

6915 Evergreen Way
Everett, WA 98203
(425) 353-6468