Simply Taste Buds is proud to offer our customers the finest in dry aged all natural beef. The meat comes from Brasstown Beef, located in Brasstown, NC. The beef is raised without antibiotics or added hormones. The product they produce is so good, it is served at The Biltmore Estate in Ashville, NC.
Here is their story:
Extraordinary Care – Extraordinary Beef
Brasstown Beef was born from positive feedback. In 1998 we made the decision to take our family farm, Ridgefield Farm, from a commercial cattle operation of mixed breeds, to a purbred cattle operation carefully breeding and selecting bulls of the highest quality for sale and use in other commercial cattle operations. After a great deal of research and scrutiny, it was clear that Braunvieh offered the boradest range of positive traits of all the beef breeds.
This unique and ancient breed originated in the high mountains of Switzerland and offers truly exceptional meat characteristics that rival or surpass those of other popular breeds like Black Angus. Similar to the breed’s rugged ancestral mountain origins, RIdgefield Farm is located on 1,023 acres in the Blue Ridge Mountains of western North Carolina, in the small community of Brasstown, NC.
The strict standards of our breeding program ensure that only the best of the best are added to our breeding herds or sold to other farms and ranches. The animals that did not meet our stringent requiements were fed out on the farm and then eaten by our family and friends. When positive responses and requests for more meat came pouring in, it was obvious that the difference between our all natural, antibiotic, no added hormone Braunvieh Beef, compared to beef generally available in the marketplace was extraordinary.
So, we made the decision to start Brasstown Beef to market our beef to people who truly care about knowing where their meat comes from, how it has been raised, and appreciate excellent tasting beef. Through our family farm’s unique “Ridgefield Farm Braunvieh Bull Deal,” calves are bought from the farms and ranches that purchased our bulls. The calves are the brought back to Ridgefield Farm where they are raised and fed out in spacious paddocks and pastures, free to eat and roam at will. 100% of our beef comes from cattle that are at least half Braunvieh, and we know every farmer and rancher who sells us their calves. We even contract with a USDA certified “third party” verification company to audit our program ensuring that our claims and those of our calf producers are always valid.
We carry the fine product line of Blue Crab Bay Co. It is a small company located in Virginia. One of our favorite products from the line is the Crab Dip Kit. It is premium crabmeat packed in its own gift box with 1/2 oz of crab dip blend and a recipe for “Company Crab Dip”. It makes an outstanding appetizer.
Here is the story of the company.
A Dream, a Drive, a Vision …The Story Behind Blue Crab Bay Co.
In 1984, a young woman named Pamela Barefoot had a dream — to move to Virginia’s isolated Eastern Shore and survive with her creativity. The rural coastal peninsula, bounded by the Chesapeake Bay and the Atlantic Ocean, offered a blank canvas for entrepreneurial opportunity, inspiring Pam to start her own business. Driving around the back roads in 1985, she envisioned items such as spice blends for clam and crab, two seafood species prevalent in the Chesapeake.
Setting up shop on the table in her farmhouse kitchen, she mixed seasonings and dreamed of other specialties that would embrace the flavors of the region. The “blank canvas” began filling in with all sorts of possibilities and new dreams, including the creation of local jobs, raising awareness of the region’s natural resources, and getting her new homeland on the map. Not long after she began, she rented space above a waterfront restaurant and immediately experienced a devastating fire. She moved her fledgling business back home. Then Hurricane Gloria hit, causing significant damage.
Undaunted by the setbacks, Pam, with her usual dogged determination, became more intent on realizing her vision. In 1986, she entered a contest in a national women’s magazine and wrote: “I envision someday having a multi-faceted operation … including mail order, wholesale regional foods, corporate gifts and a retail shop.” Her entry netted an award of $ 7,500 and major national publicity.
Business steadily increased, and like the Blue Crab of its logo, the company experienced several moltings. Pam’s hard work paid off: In 1999, she was named Virginia’s Small Business Person of the Year, and in 2003 the U.S. Small Business Administration tapped her as one of the nation’s Outstanding Women Entrepreneurs.
Today her Bay Beyond Inc., a Virginia certified women’s small business enterprise, markets the Blue Crab Bay Co.® brand, which features award-winners such as Sting Ray® Spicy Bloody Mary Mixer with Ocean Clam Juice; coastal-themed snacks such as Barnacles® and Dune Buggies™; seasonings; seafood dip kits; and fishnet-wrapped gift packs. Product expansions include Bay Beyond® gourmet shelf-stable imported crabmeat and Inner Ocean® nautical glycerin soaps, handmade with seaweed harvested from the Shore’s pristine marshes. Even more recently, Pam has published a book titled “My Bird, Bud: The Corporate Cockatiel,” about a bird that was an integral part of the corporate culture for 14 years.
The dream that started on a back road has become a reality — jobs have been created, products are shipped internationally, and the Eastern Shore is finally on the map.
The Frugal Chef is always posting videos on how to make some great food. This one is how to grill marinated shrimp skewers. It is a quick and easy meal that will go great with some of the specialty food items that you can find in our North Georgia store. Enjoy.
Come visit our store in Dahlonega, GA, which is located about an hour north of Atlanta. You can find all sorts of specialty foods, meats, cheeses, and much more. Of course, you are always free to sample an product that we have to offer.
Gluten Free Pancake & Waffle Mix
Pancake and Waffle Mix that is gluten free
This gluten free Pancake & Waffle Mix ends your search for light, fluffy, flavorful pancakes and waffles without the gluten.You’ll find this gluten free option has everything you look for, most importantly taste and texture, in a mix that rivals any standard recipe. Top with butter and real maple syrup for a wholesome breakfast that makes every morning special.
Sweetwater Valley Farm is one of the few farms in the country producing fine farmstead cheese. Meaning, they control the process from cow to consumer in order to create high quality cheddar cheese. The cows are their livelihood and most of their daily efforts are spent meeting their needs. There is nothing artificial in the cheese, just high quality milk and an old fashioned approach to cheese making. They allow proper aging time to ensure a great flavor for all of our cheeses. They offer a vast selection of cheddars as well as specialty gourmet cheeses made with fresh ingredients.
While today’s Sweetwater Valley Farm cheese is produced in a state-of-the-art facility, owner John Harrison has preserved the fine art and craft of making cheese in the traditional farm stead manner.
We all know that peppers are hot but what makes them so hot. I went to Wikipedia to find out. This is what I found.
Peppers contain a chemical called capsaicin. Capsaicin stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes. The scale used to determine the hottest factor in peppers is called the Scoville Scale, named after the American chemist Wilbur Scoville.
In Scoville’s method, an alcohol extract of the capsaicin oil from a measured amount of dried pepper is added incrementally to a solution of sugar in water until the “heat” is just detectable by a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale. Thus a sweet pepper or a bell pepper, containing no capsaicin at all, has a Scoville rating of zero, meaning no heat detectable. The hottest chilis, such as habaneros and nagas, have a rating of 200,000 or more, indicating that their extract must be diluted over 200,000 times before the capsaicin presence is undetectable. The greatest weakness of the Scoville Organoleptic Test is its imprecision, because it relies on human subjectivity. Tasters taste only one sample per session. (Courtesy of Wikipedia)
The chilis with the highest rating on the Scoville scale exceed one million Scoville units, and include specimens of naga jolokia or bhut jolokia and its cultivars, the “Dorset naga” and the “Ghost chili,” neither of which has official cultivar status.  The Naga Viper currently holds the unofficial title for hottest pepper. It was produced in the UK by crossing the three hottest peppers known to the world, including the Bhut jolokia. Researchers at Warwick University tested the Naga Viper and found that it measures 1,359,000 on the Scoville scale.  It should be noted that a chilli trial carried out by a team from the BBC’s Gardeners’ World programme put the heat value of Dorset Naga at a staggering 1.6 million SHU.  Those levels were tested by Warwick HRI. However, this is not the average Scoville Heat Unit level of the pepper, nor was this submitted to any world record holder. Numerical results for any specimen vary depending on its cultivation conditions and the uncertainty of the laboratory methods used to assess the capsaicinoid content. (Courtesy of Wikipedia)
Description: Traditional asian flavors including ginger, soy and wasabi permeate throughout this delicious dish.
•1 1/2 lbs. flank steak, trimmed and cut in half
•4 oz assorted wild mushrooms
•1 medium onion, chopped
•1 red pepper, thinly sliced
•1 bottle Robert Rothschild Farm Asian Ginger Teriyaki Simmer Sauce
•1 small head bok choy, rough chopped
•Salt and pepper to season
•½ cup chopped scallions
•Season the steak with salt and pepper on both sides. Place meat in the bottom of a slow cooker that has been coated with non-stick spray. Place the mushrooms, onion and red pepper on and around the meat. Pour simmer sauce over the top. Cover and cook over low heat for 6-8 hours or on high for 3-4 hours. Just before serving, stir in bok choy and scallions, cover again and heat for 5-10 minutes. Remove steak from the cooker and shred into pieces with two forks. Return the meat to the cooker and stir to combine. Serve with jasmine rice or over prepared rice noodles.
You need a gift but don’t know what to get? We have the solution! Everyone loves food and everyone loves getting the gift of food. And Simply Taste Buds has something for every taste palate. We have hot sauce, mustards, dips, rubs, crackers, and so much more. We can create gift baskets, ship, and offer recommendations. If you visit our store in Dahlonega, you can even sample the food.
This is the perfect time of year to visit us either in person or on the web. We have several hundred items of specialty foods, meats, and cheeses available to you and every person on your wish list.