Nicky Farms: Raised by Ranchers. Coveted by Chefs.
Where Do Your Buffalo Roam?
New Shipment of Nicky Farms OR Grass-Fed Bison
Where do your buffalo roam? Our Nicky Farms grass-fed bison are at home on the range on the 5000 acre Stangel family ranch in Enterprise, Oregon. We just received a shipment of 8 animals that our Master Butcher and his team are breaking down into cuts including ribeye, short ribs, flat iron steaks, tenderloins, hanger steaks, oxtails, and a nice selection of delicious odd bits. We take great pride in being one of the last meat companies in the region to work with independent farms and ranches to bring in whole carcasses in a variety of meats and make every part available to our customers. Get it before it's gone...
Nicky Has Your Goat
Our featured item in our latest freezer special sheet is Oregon goat loins. These bone-in split loins are naturally raised and their mild flavor makes them the perfect gateway goat cut. Cut them into chops or bone them out for a special tartatre or carpaccio. Don't pass up the great deals on Nueske's applewood smoked half hams, Estancia grass-fed Uruguayan bavette steaks, Tails & Trotters pork bellies, and Nicky Farms water buffalo knuckle bones.
Chef Edouardo Jordan Wins Wild About Game
Chef Troy MacLarty Nabs People's Choice Award
Our 16th annual Wild About Game was a smashing success and we sincerely hope that all of our guests, sponsors, vendors, and chefs left the event with sweet memories of all of the day's deliciousness. A huge thanks goes out to our Game Cooking Competition chefs with hearty congratulations to the winning chefs. Here are the complete results:
Overall Champion: Edouardo Jordan, Salare
People’s Choice winner: Troy MacLarty, Bollywood Theater
Head to Head/Individual Game Categories
Nicky Farms Wild Hawaiian Venison: Troy MacLarty of Bollywood Theater, Venison winner
Troy MacLarty, Bollywood Theater Portland: Nicky Farms Wild Hawaiian Venison with shell bean & sweet pepper curry, and spiced riata
Jesse Elliot, Witness Seattle: Nicky Farms Wild Hawaiian Venison Scrapple, red cabbage, corn chow chow, beer chocolate sauce, pork crackl’n
Nicky Farms Partridge: Kasey Mills of Mediterranean Exploration Company, Partridge winner
Kasey Mills, Mediterranean Exploration Company Portland: Nicky Farms Partridge Phyllo Hand Pie with cabbage, carrot muhamarra, pickled chanterelles
Seth Fernald, Novelty Hill Januik Winery Seattle: Nicky Farms Partridge in a Pear Tree, smoked breast, liver mousse, barley miso, bone crumb, fermented lingonberry
Grimaud Farms Duck: Taylor Thornhill of Bateau, Duck winner
Erik Van Kley, Taylor Railworks Portland: Poached Grimaud Farms Duck Breast with duck leg carnitas, duck neck curry, smoked soy mushrooms, crispy skin and chiles
Taylor Thornhill, Bateau Seattle: Dry Aged Grimaud Farms Duck & Geoduck Tartare, black truffle, fermented apple, fried potatoes
Nicky Farms Rabbit: Edouardo Jordan, Rabbit winner
Edouardo Jordan, Salare Seattle: Scotch Bonnet Consommé with Nicky Farms Rabbit Torchon, blistered okra, einkorn & berbere
Get Your A$& To Wild About Game
The Portland Mercury Handicaps The Game Cooking Competition
Nice little article (they are the authors of the PG-13 headline) in The Portland Mercury about our Wild About Game event, including for the first time a critic's bracketology picks for the chef match ups in the Game Cooking Competition. Read the full story here. There are a few tickets still available but they are going fast... Purchase tickets here.
Nicky Farms Presents The Chef Beer Series
A Gilgamesh Brewing Partnership Benefiting The Portland Kitchen
Chefs and brewers are cut from the same cloth – they both work with the best ingredients, including local and seasonal items, to create a personal style reflected in their dishes and beers. Bringing the two parties together was a no brainer, especially when the results would benefit a local non-profit. Gilgamesh Brewing had tremendous success with their Terry Porter beer, raising over $50,000 for the Doernbecher Children’s Hospital and Portland chefs' generosity is renown in the culinary industry. All they needed was an introduction…
Nicky USA is the Northwest’s leading butcher and purveyor of specialty game and high quality meats, including our Nicky Farms brand found on restaurant menus and select retail shops throughout the Northwest. Our passion is bringing together the best ingredients and culinary talent to create delicious experiences for our community. Nicky selected 3 chefs from our extensive customer list whose diverse culinary styles would create 3 distinct craft beers united in a single mission – great beer for a great cause.
Sales of the beers are in support of The Portland Kitchen. TPK sets the table for successful futures by using food and cooking to empower underserved teens to create healthy lifestyles, prepare for meaningful employment, and become engaged in their communities. $1 from every 22oz bottle and $10 from every keg sold will go directly to TPK. Look for the beers at Zupan’s, Green Zebra and other retail markets & bottle shops, and on draft at each chef’s restaurants.
Beer 1: Chef Carlo Lamagna, Honky Tonk Taco – Deaduardo Hibiscus Lager with Coriander. Available September – October while supplies last. Join us at Honky Tonk Taco on Wednesday August 31 from 4-6pm for a Deaduardo Lager Happy Hour Release Party. Open to the public - each guest to receive a complementary beer samples (21 and over, please) and special taco while supplies last.
Beer 2: Chef John Gorham, Shalom Y’all – Turkish Coffee Stout. Available November – December while supplies last.
Beer 3: Chef Aaron Barnett, La Moule – La Moule L’Amor Red Brett Saison with Oyster Shells. Available January – February 2017 while supplies last.