Nicky Farms: Raised by Ranchers. Coveted by Chefs.
Gobble Gobble Gobble
Still A Few Turkeys Left
Thanksgiving is rapidly approaching... Do you know where your bird is? We still have turkeys left, but they are selling fast. We are offering two birds this year. We are featuring Aurora Valley Poultry Farms Organic, Air-Chilled Turkeys, which are raised on a vegetairan diet in the Willamette Valley. The turkeys are GAP 4 Certified - no cages, crates or crowding, and birds raised in an enriched, pasture-centered environment with enhance outdoor access. What this really means is that these birds are extremely well cared for and raised resulting in a great tasting turkey.
We are also selling Premium Specialty Free-Range Turkeys. These birds offer impressive quality at a great value. They are our most popular bird and they come in a range of sizes (10-26 lb) and in addition to being free-range are also hormone and gluten-free.
Ordering more than 50 birds? Ask your sales rep about a discount. Turkeys are available while supplies last. Reserve your now before they are sold out!
Creekstone Farms Premium Black Angus Beef
We love Creekstone Farms beef. In fact, we love it so much we went a little crazy and overbought. Our mistake is your gain. Help us clear out space in our freezers with some great deals on a selection of cuts & grades. Creekstone Farms beef is well marbled and tender in the finest Mid-Western, corn-finished tradition.
Look for super savings on the following items: Ribeye (prime), Bavette (Prime), Tenderloin (Upper Choice), Teres Major (Upper Choice), Brisket (Upper Choice).
Wake the kids, phone the neighbors, just don't delay! Contact your Nicky USA sales rep today to find the cut that's perfect for your menu and to place your order pronto while supplies last.
When It Rains, It Spores
Now Offering Mushrooms!
We are pleased to partner with Misty Mountain Mushrooms to offer a diverse selection of premium cultivated, wild and dried mushrooms. Misty Mountain Mushrooms is based in Yamhill, OR and has been perfecting their trade for almost 20 years. They are true champions of the mycological kingdom!
- Cultivated mushrooms are always picked & packed for peak freshness & flavor.
- Seasonal wild varieties are sourced from well established forager relationships ensuring premium quality.
- Dried mushrooms are dehyrated with the utmost care to prolong storage & preserve flavor.
Varieties include: OG Shiitake, OG Maitake, OG King Oyster, OG Abalone, OG Brown & White Hon Shimeji, OG Portobello, OG Cremini, Chanterelles, Morels, Lobster, Porcini, Hedgehog, Truffles and more.
All mushrooms are sold by the case and are available 6 days a week. Contact your Nicky USA sales rep for more details
Chef Carlo Lamagna Wins Wild About Game!
Good Time Was Had By All
Congratulations to Chef Carlo Lamagna of Clyde Common for taking the overall prize in Wild About Game. His dish of Nicky Farms Rabbit Arroz Caldo won the judges over for its creative & complete use of the rabbit, in addition to its well executed expression of Filipino comfort food. Le Pigeon's Andrew Mace took home the People's Choice Award with his dish of Nicky Farms Chicken-Fried Quail w/ Smoked Foie Gras Pumpkin Pie. All the dishes were fantastic and worthy of praise, but this isn't tee-ball and not everyone wins a prize. Portland Chefs took the head to head competition against their Seattle bretheren 3 to 1, avenging last year's defeat to the Emerald City team.
Here is a complete list of the chefs, restaurants and their dishes, including the victors for each round.
Round 1 Nicky Farms Water Buffalo - PK & Wiley Frank, Winner
Johanna Ware, smallwares - Water Buffalo Bolognese w/ Liver, Gochujang, Rice Cakes, Fish Sauce Slaw
PK & Wiley Frank, Little Uncle - Water Buffalo Noodle Soup w/ Wai Wai Noodles, Lu Chin Water Buffalo Meatballs, Fried Garlic Oil, Celery, Chile Vinegar, Shredded Water Buffal Jerky
Round 2 Nicky Farms Rabbit - Carlo Lamagna, Winner & Overall Winner
Carlo Lamagna, Clyde Common - Rabbit Arroz Caldo w/ Smoked Rabbit Leg, Rabbit Confit, Lumpia, Offal Cracklin', Pickled Ramp Relish, Garlic Chips, Valencia Rice Porridge
Brian McCracken, Spur Gastropub - Rabbit & Mushroom Terrine w/ Carrots & Tender Herbs
Round 3 Nicky Farms Quail - Andrew Mace, Winner & People's Choice Winner
Andrew Mace, Le Pigeon - Chicken-Fried Quail w/ Smoked Foie Gras Pumpkin Pie
Stuart Lane, Spinasse - Boned Quail Leg Stuffed w/ Quail Mousse & Lightly Fermented Quail Egg, Celery Root Purée, Smoked Quail Consommé, Crispy Quail Mortadella Chip
Round 4 Nicky Farms Wild Hawaiian Venison - Doug Adams, Winner
Doug Adams, Imperial - Venison Gumbo w/ Venison Carpaccio, Bone Marrow Vinaigrette & Pickled Chanterelles
Eric Sakai, Restaurant Marron - Venison & Mushroom "Stroganoff" w/ Toasted Brioche Dumplings
Chef Match Ups & Protein Pairings Announced
15th Annual Wild About Game
The match ups have all been set and the game has been paired for the Game Cook-Off Competition at Wild About Game. We can't wait to see what this amazing group of chefs cook up with our signature Nicky Farms game meats.
RD 1- Johanna Ware (smallwares) vs. PK & Wiley Frank (Little Uncle) featuring Nicky Farms Water Buffalo
RD 2- Carlo Lamagna (Clyde Common) vs. McCracken & Tough (Spur Gastro Pub) featuring Nicky Farms Rabbit
RD 3- Andrew Mace (Le Pigeon) vs. Stuart Lane (Spinasse) featuring Nicky Farms Quail
RD 4- Doug Adams (Imperial) vs. Eric Sakai (Restaurant Marron) featuring Nicky Farms Wild Hawaiian Venison
We are thrilled to introduce our new line of Wild Hawaiian Venison in the final pairing - it is a truly remarkable and delicious product. Join us at the Resort at the Mountain on October 11th for a taste of all of the cook-off action and to sample your way through the Jacobsen Salt Co. Artisan Marketplace, featuring the best bites and sips in the Northwest. Tickets on sale now at MercTickets.com