Nicky Farms: Raised by Ranchers. Coveted by Chefs.
WIld About Game Tickets Now On Sale
Get Your Tickets to WAG 2014 :: Sept 7, 2014
Wild About Game celebrates the farmers, butchers, and purveyors of high-quality game and specialty meat and the chefs that use their products. This year the event will be held September 7, 2014 at Timberline Lodge. Tickets are $65 and can be purchased in advance at www.strangertickets.com (tickets will be $75 at the door).
We are also excited to announce the match up's for the chef competition this year.
Joshua McFadden of Ava Gene’s, Portland V Shane Ryan of Matt’s in the Market, Seattle
Josh Scofield of Toro Bravo, Portland V Rob Sevcik of Loulay, Seattle
Jin Soo Yang of Bamboo Sushi, Portland V Jason Stoneburner of Bastille, Seattle
Jason French of Ned Ludd, Portland V Mike Easton of Il Corvo, Seattle
Questions about attending, how to participate as a vendor etc.? E-mail Bree: firstname.lastname@example.org
Party at our Seattle Warehouse
Join Us At our Seattle Warehouse April 13
Seattle customers and friends we want to see you at our Seattle Warehouse Sunday April 13 from 7:00-11:00 pm. We will be serving up some of our house-smoked jerky, quail, Tails & Trotters pork, Nueske's bacon and many more specialty game and meats from Nicky USA.
To attend all you need to do is RSVP to Sara Kornacki: email@example.com.
Sunday, Monday April 13 7:00-11:00 pm :: Nicky Warehouse in Seattle :: 420 South Hinds St, Seattle, WA 98134
Congratulations Wild About Game Winners
Aaron Barnett of St. Jack and joey Serquinia of Harvest Vine Take Home Top Prizes
Aaron Barnett's stuning pheasant dish was the judge's favorite at Nicky USA's 13th Annual Wild About Game. People's Choice Award went to a Filipino inspired Water Buffalo dish from Joey Serquinia at Harvest Vine.
The winning dishes for each round were from:
Aaron Barnett, St. Jack
Stuffed Guinnea hen leg , glazed carrot, fermented plum, liver & pretty greens
Joey Serquinia, Harvest Vine
Water Buffalo Short Rib Adobo with Coconut Sticky Rice and Fried Padron Peppers
Erik Van Kley, Little Bird
Rabbit Porchetta: Liver, Sausage, Roasted Carrot, & Rabbit Jus
Expanded Seattle Deliver Days
Good News for Our Seattle Customers
We are proud to announce that as of July 22, 2013 we have opened a warehouse in the Seattle Metropolitan area. Furthermore, we are thrilled to expand our delivery service to four days per week, depending on your location. We will continue to deliver to the Metro area (for example Lynnwood, Bellevue and Woodinville) on Tuesday and Friday. For customers in Seattle proper, Tacoma and Olympia we can offer deliveries Tuesday through Friday.
NEW ROUTE INFORMATION
• Deliveries are made Tuesdays through Fridays. Orders must be in on the previous day. For deliveries on Tuesdays and Fridays, the cut off is still 4pm. However, for the first month or so, cut-off for Wednesday and Thursday deliveries is 3:30 pm.
• $150 minimum for deliveries; please work to consolidate your smaller orders into one order that meets this minimum. If something needs to be backordered, the minimum is waived.
• If an order is below $150, you can will call it at our new Seattle warehouse. However the order still needs to be placed before 4pm the day before to ensure the product is on the truck. Will call picks ups need to be coordinated within an hour timeline.
• If you would prefer a phone call or an order reminder from your sales rep on a different day than normal, please contact them and let them know!
Warehouse location: 420 South Hinds St, Seattle, WA 98134
Seattle contacts (please call to schedule a will call pick up)
Ben Childs 503-953-2581
Devin Williams 503-310-8455
Thank you for your continued support of Nicky USA. We are looking forward to being able to supply you with 4-day-a-week deliveries.
MEAT, GREET, AND SKEET
The Grand Opening of Nicky Farm
On June 30th we introduced the Nicky farm to our customers and friends. As part of the celebration, chefs shot shotguns, archery, and muskets in a demonstration from Oregon Fish and Wildlife; and enjoyed a barbecue, lawn games, sunning by the river, and a bonfire.
At the farm opening chefs were intorduced to shotguns, muskets and bows and arrows. This portion of the event was born out of the mutual goals of Nicky USA and the Oregon Department of Fish and Wildlife to get chefs closer to their food source and help bridge the urban (chef)/rural (farmer/hunter) divide. Nicky USA has a 24 year history of connecting chefs with local farms, and has been a long supporter of game hunting in the Northwest. For many hunters, accustomed to the flavors of Venison, Elk, Pheasant etc. Nicky USA has been a place to source game meat outside of the hunt.
While many chefs have been connected to the provenance of their heirloom tomatoes and summer berries; our farm, it is our intent to connect chefs more deeply with the source of their protein. Our farm opening also an opportunity for Oregon Department of Fish and Wildlife to reintroduce the outdoors to a new demographic of foodies who would like to learn to hunt and fish. We hope this is just the first of many adventures on the farm for our customers and friends.