Delicious Holiday Fare!
12/23/2009
“Sleigh bells ring, are you listening?”
Marczyk-made tamales. The best Polish/Mexican tamales you’ll ever taste. Made with Niman Ranch pork from a family recipe (not our family, Francisco’s).
A New Marczyk Tradition: SORRY SOLD OUT! Fresh Christmas Goose! Fresh from Grimaud, Embden goose is the kind Pete and Paul raised as kids. Enjoy an old English Christmas dinner with one of these delicilous birds from Salinas Valley, CA. We’ll include a recipe so your goose is cooked. Perfectly.
Niman Ranch dry-aged* beef. Prime ribs or boneless rib eye roasts. A Marczyk exclusive. This is the best tasting beef in Denver.
Niman Ranch hams: applewood smoked boneless, and spiral bone-in. The centerpiece of the holiday buffet. 10-12 lbs.
Marczyk beef tenderloin. Let us trim and tie this beautiful roast for you.
Niman Ranch pork crown roast. A standing pork crown roast, crispy and juicy, very dramatic! 14 point minimum.
Scandinavian skin-on pork loin. A Marczyk exclusive. Imagine a juicy Niman Ranch pork loin, topped with a layer of succulent marbled meat, then crispy pork skin. Very limited. Call 303 894-9499, ask for Jimmy.
Caviar! Trout roe, pretty and red; salmon roe, big fat juicy pearls of flavor and a killer price, and the big boy: Dom Petroff Trans Montanous. Pick up your blinis and crème fraiche too.
You would be surprised (or maybe not) at all the calls we get for duck fat, pork belly, leaf lard, and kidney suet. We love it, keep those family recipes alive!
Also available: pheasants; lamb crowns (18 point minimum), racks and roasts; duck; Grade A foie gras; osso bucco; and more!
For dessert, Haji is making rich gingerbread, cranberry chess pies, Christmas cookies, muffins, and more!
Sashimi this week:
Hapuka seabass, blue snapper, and Hebi. Our customers go out of their way to call us and rave about our fresh sashimi fish. Try it and you’ll see!
Deal of the week:
We’ve lowered the prices (forever) on three big sellers you love.
All Boar’s Head products. Boar’s Head, a 100 year old independently owned company, supplies us with sliced meats and cheeses for many of our deli sandwiches.
Fresh cooked shrimp was $16.99/lb, now $14.99/lb.
Raw shrimp, was $14.99, now $11.99. Fresh and wild from the Sea of Cortez, we cut out the middleman and passed the savings on to you!
New!
Boar’s Head Natural (no nitrates/nitrites and no phosphates) Roasted Turkey and BH Natural Smoked Turkey.
Anson Mills grits and polenta. We know, it’s ground corn, what’s the big deal? Taste it and see.
Continental wild boar sausage with apricots and cranberries.
“Never be the first to arrive at a party or the last to go home and never, never be both” And always bring a gift! Disco Balls: Disco Jim’s pimento cheese dip, rolled in nuts and ready to serve.
Marczyk Xmas cookies wrapped and ready for your office party.
Almost 2 lb’s of mixed nuts for $11.99, wow!
*What is dry-aging? In the past, beef was slaughtered in a central area with good proximity to railway (like Denver or Chicago) and then it was shipped, whole and hanging, around the country to skilled butchers closer to the final point of sale. Two technologies changed all this: Cryovacing (Cryovac is like Kleenex—a brand name for the process of removing all air from a plastic bag and sealing it) and refrigeration. Centralized slaughter became centralized meat packing. Now beef is packed in plastic bags and boxed very soon after slaughter (2-4 days) then shipped in trucks and “aged” in the bag, aka “wet-aging”. In the dry-aging process, approximately 20-30% of water weight is lost as the meat hangs in a cold room. The result of dry aging is a densely flavored (less water to dilute flavor) extremely beefy and tender piece of meat. This is the meat you will only find at the very best of the very best steak houses and markets.
Call 303 894-9499 for your Holiday roast!
Holiday FAQ’s
Is there a grade B foie gras?
Yes, foie gras is graded by size and cosmetic appearance. The smaller and less perfect looking the lower the grade. Generally, A and B taste the same.
Goose is so oily. What’s the trick?
Render the fat! Goose is made to float and repel water so there is lots of fat surrounding the juicy meat. Prick the skin at the fattiest parts, prick it more than you think you need to. Then slow roast it with lots of room at the bottom of the pan for the fat to drain. Your goose will be cooked…and delicious. Save the fat for roasting potatoes.
Can I eat caviar without feeling like a heel?
Heck ya! Most caviar comes from farmed sources now, and Marczyk Fine Foods buys from reputable dealers.
Holiday Hours:
A CORRECTION!
Thursday, December 24: 8:00AM-6:00PM
Christmas Day: CLOSED
New Year’s Eve: 8am-6pm
New Year’s Day: CLOSED
Calendar:
Cheese tastings every Friday, 4:30-7:00pm. Free! Come try our new cheeses and enjoy Chris’ crazy culinary combinations.
Wine tasting every Friday night, 5:00pm-8:00pm. Free! Taste the Wines of the Month and take advantage of our sales.
Holiday Hours:
Thursday, December 24: 8:00am-6:00pm
Christmas Day: CLOSED
New Year’s Eve: 8:00am-6:00pm
New Year’s Day: CLOSED
Sunday Hours: 10am-6pm- for both the food and wine store.
