Rhode Island Grazing Party, 6/14/14 - local and real food, paleo cookout - includes recipes

On Saturday, June 14, I hosted a grazing party and potluck at my home in Cranston, RI. It featured samplings from New England Grass Fed‘s top quality beef and talks with proprietor Patrick Beck about his animals and his methods.

Also up for sampling were products from local food producers Rachael Bakes and The Local Catch, and paleo-friendly Simple Squares and Exo cricket bars.

If that weren’t enough, event participants brought an arrange of side dishes to share, including pizza and grape leaves made from local wild foraged plants, grain-free brownies, deviled eggs, fresh kimchee, and more.

To drink were my very own cold-brewed teas and kombucha from Rachael Bakes.

It was a great turnout to an amazing event. Thank you to everyone who made it possible!

Our Contributors

This event would not have been so awesome—or even possible—without the generous and highly edible contributions of both our event participants and these awesome companies.

New England Grass Fed

New England Grass Fed grows top-quality 100% grass-fed beef, goat and rabbit locally, naturally, and humanely. They are passionate about raising meat animals with respect to their natural design on pasture that sustains them and taking the gift in gratitude. Read more at New England Grass Fed.

The Local Catch

The Local Catch was founded on the idea that selling seafood locally improves our community’s relationship with the food we eat. Their strategy supports New England fishermen, is better for the environment, and provides a fresher, tastier seafood product to our community. Read more at The Local Catch.

Rachael Bakes

Traditionally prepared foods from local, sustainable sources. Blog, products and information about eating food that nourishes your body and heals your mind. They strive to spread knowledge about local, sustainable food and optimum nutrition! Read more at Rachael Bakes.

Simple Squares

Organic snack bars made from 5 whole food ingredients, Simple Squares® are a snack you can feel good about. And because they use unfired fare™, the Square’s power-packed nutrients are never compromised. Read more and shop online at Simple Squares.

Exo cricket bars

Exo’s mission is to normalize the consumption of insects as a sustainable food source. Their protein bars are formulated to be the perfect introductory vehicle to bring insect protein to the masses. Read more and shop online at Exo.

Me! (Vanessa Query)

I marinaded the steaks that Pat grilled. I prepped and grilled the seafood and a whole bunch of vegetables. I prepped and grilled grassfed-burger-stuffed mushrooms. I provided homemade ice cream. I made cold-brewed tea. And I’d do it again in a heartbeat.

The vegetables were grilled with extra virgin olive oil, salt and pepper, and minced garlic. The seafood was grilled with wild wood sorrel from my yard, extra virgin olive oil, salt and pepper, and minced garlic. I made three teas: British black, peppermint-ginger, and mixed berry. The ice cream was flavored with only coconut palm sugar, local honey, and maple syrup.

Testimonials

“I met many wonderful people and tasted amazing local foods. Even with my strict AIP diet I was able to enjoy a good amount of food! The top sirloin in the Italian marinade was quite delicious. My favorite tasting of the day was the beef heart. Luckily for me, the first batch off the grill was still slightly raw…just the way I like it! The purplish meat just melted in my mouth and I instantly got an energy boost! The cold brewed iced teas were very refreshing and had great potency. Definitely needed while hanging out in the sun. The ginger-mint was my favorite. Most of all, I really enjoyed my time chatting with new and old friends. It was great to meet more like-minded folks and make meaningful connections.” —Rachael McCaskill of Rachael Bakes and the Weston A. Price Foundation Providence chapter

“I attended a great real foodie potluck this weekend in Rhode Island hosted by my friend Vanessa of They Call Me Oystergirl. Among all the wonderful grass-fed meats, seafood, and veggies was her own cold-brewed iced teas. I’ve got my first summer batch in the fridge right now.” —Craig Fear of Fearless Eating

“It was foodtastic! I enjoyed meeting wonderful foodie friends!” —Tyler

“[S]uch a great event. The food, people and energy was great!” —Chandali

“Everything I tried was delicious. From the anticuchos (grilled beef heart), to the tuna and swordfish, grilled vegetables, and yes, even the cricket flour treats, were yummy. All in all it was a perfect day with lots of good food, interesting people and the best hostess ever.” —Kevin

“My mind exploded as I got to drink kombucha and eat grassfed beef heart and steak! Met great people and even received a SCOBY from Rachael to make my own kombucha.” —Josh

Steak Marinade Throwdown

One highlight of the event was the steak marinade throwdown. Patrick and I each came up with a signature marinade, and collaborated on the third. Folks tasted each steak, fresh off the grill once it had set, and informally voted on their favorite. It was a three-way tie!

Each steak marinaded for about 48 hours. Prior to marinading, the steaks were poked with a fork about 30–40 times, to open up the grain. Here are the recipes we used.

Asian-inspired marinade (Patrick’s creation)

Patrick was inspired by Chef Morimoto on this one!

• 1/3 cup Tessemae’s soy ginger dressing
• 1/4 cup hot sesame oil
• 1/4 cup rice vinegar
• 1 tablespoon minced garlic
• 1/2–1 tablespoon ginger powder
• zest and juice from one large orange (about 1/2 cup juice)
• 1/4 cup pineapple juice*

*added a couple of hours before cooking

Irish-inspired marinade (Vanessa’s creation)

• 1 cup stout (I used the Bucket Brewery‘s raw, unfiltered, unpasteurized maple stout)
• 1/2 tablespoon minced garlic
• fresh minced tarragon to taste (I used about a palmful of herbs)
• 1/2 sweet onion (I used Vidalia)
• 1 large shallot
• 1 tablespoon dijon mustard
• 1 tablespoon Worcestershire sauce

Italian-inspired marinade (Patrick and Vanessa’s collaborative creation)

• 1 tablespoon minced garlic
• 2-3 tablespoons dried or minced fresh herbs (I used sage, oregano, and rosemary from my garden, plus dried basil)
• zest and juice from one lemon (about 1/8 cup juice)
• 1/8 cup balsamic vinegar
• 1/8 cup extra virgin olive oil

Patrick and I have paired up before!

• Check out our talk about bone broth and pastured beef at a local Weston A Price Foundation Providence chapter meeting. See a timed log here.
• I did this blog post (with video and photos) on New England Grass Fed.

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