Happy Holidays From Marczyk’s!
12/20/2007
"This is a family gathering, and on every table the same menu is prepared. A joint of beef, a turkey or goose, which is usually the pièce de résistance, accompanied by a ham, sausages and game; then follow the inevitable plum-pudding and the famous mince pies.”
- Alfred Suzanne, La Cuisine anglaise et americaine (English and American Cookery)
Time to order your holiday dinners!
Niman Ranch dry-aged beef. Hanging in our meat cooler right now are your holiday prime ribs! We buy early and dry-age* them, then custom cut them for prime ribs (a bone-in roast) or boneless rib eye roasts.
- Niman Ranch tenderloin: THE BEST. Dry-aged for a week (unusual in the industry) then aged for 3 more weeks. Marczyk’s tenderloins are fully trimmed and peeled, then hand-tied for 2 people or 20.
- Niman Ranch pork crown roast: A standing pork crown roast is one of the most beautiful presentations of the season! 12 point minimum.
- Niman Ranch applewood smoked boneless, bone in, and petite hams, from 1.5 lb’s to 7 lb’s. The centerpiece of the holiday buffet and William's Sonoma ham of choice.
- 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. We learned of this unusual cut from our Scandinavian customers. They arrive on the 10th, very limited. Call 303 894-9499 for availability.
- Lamb crowns and racks and roasts.
- Eberly Farms Christmas goose and Grimaud Muscovy duck.
- Grade A foie gras.
- Marczyk-made pork red chile tamales, made with Niman Ranch pork by people who care!
- Fresh leaf lard from Niman Ranch. Leaf lard is what our great-grandmothers used for their pie crusts and deep frying.
Call 303 894-9499 to order!
* Dry-aging consists of hanging the meat, either at the plant or here in our meat room. This concentrates the meats flavor by allowing the moisture to evaporate out over time. More a more in-depth description, and more holiday offerings, go to www.marczykfinefoods.com.
What’s Fresh Now?
Luscious Fuyu persimmons. Mario puts them in his oatmeal for breakfast. My mother (where she got fresh persimmons in December in Vermont is a mystery) served them with a vinaigrette.
Pomegranates. Add these to your salads for a healthy beautiful pop.
Marczyk’s Holiday Mushroom Mix. Fresh shitakes, oyster, and lion’s mane. Just perfect for a hearty risotto on a cold winter's night!
Party! Party! Party!
- Mini party Cups. these always seem so retro, go with Lobster Newburg or Chocolate Mousse.
- New! Frozen hors d’oeuvres from Dufour, the venerable puff pastry maker. These award-winning treats come in 6 flavors: $12.99 -$16.99 per doz.
- Four Cheese and Roasted Garlic
- Roquefort Mascarpone Puffs
- Mushroom Truffle Risotto
- Hot and Spicy Asian Spring Rolls
- Spicy Crab Roll
- New! Frozen Polish Pierogis, $4.99 per doz.
- Cheese platters for your holiday parties. Choose from Brie, Prima Donna, St. Jorge, Manchego, Saint Agur, Asiago, or Talegio. Served with mixed nuts, grapes, Bremner crackers and sliced Baguette. Additional Cheeses available for an additional cost.
Small, 3 cheeses (6-8ppl) $49.99. Medium, 4 cheeses(10-12ppl) $74.99
Truffle News
Pete has placed a special truffle order with our broker. We have fragrant, luxurious White Alba and Black Burgundy truffles available for pick up now. Pre-order only.
Here’s the deal: the Whites are $340 per ounce, and they will run between 1 ¼ ounce and 2 ounces. Blacks are about the same size and they run $75 per ounce. The quality is very good. If you would like to order, call or email Pete directly and he will go over the details with you personally.
Pete can be reached on 303-894-9499, or you may email him at pete@marczykfinefoods.com
